50+ Quick And Healthy Fall High Protein Recipes For Your Healthy Life

As the leaves begin to change and the air turns crisp, it’s the perfect time to embrace the flavors and comforts of fall. Autumn brings a bounty of seasonal ingredients that can elevate your meals while keeping your nutrition in check.

For those looking to maintain a healthy lifestyle without sacrificing taste, high-protein recipes are an excellent way to fuel your body and satisfy your palate.

In this blog, we’ve curated over 50 fall-inspired high-protein recipes that feature everything from hearty meats to plant-based protein sources.

Whether you’re a busy professional seeking quick weeknight dinners or a home cook eager to impress at your next gathering, our collection has something for everyone.

These recipes not only highlight seasonal produce like squash, apples, and root vegetables but also pack a punch with protein-rich ingredients, ensuring that your meals are both filling and nutritious.

Dive into these delicious recipes and discover how easy it can be to enjoy healthy, protein-packed meals during the fall season!

50+ Quick And Healthy Fall High Protein Recipes For Your Healthy Life

As you navigate through the beautiful season of fall, let these 50+ high-protein recipes inspire your cooking. With a variety of flavors and ingredients, you can create comforting, nourishing meals that keep you energized and satisfied.

From savory dishes that warm the soul to fresh salads that celebrate the harvest, each recipe is designed to make the most of autumn’s bounty while prioritizing your health and well-being.

Whether you’re meal prepping for the week or hosting a cozy dinner with friends and family, these high-protein recipes will help you create memorable dining experiences that align with your nutritional goals.

So grab your favorite fall ingredients, roll up your sleeves, and enjoy the delicious journey of cooking through the season!

Pumpkin Spice Protein Pancakes

Start your fall mornings with a warm stack of Pumpkin Spice Protein Pancakes. These pancakes are not only fluffy and satisfying but also packed with protein, thanks to the addition of protein powder and Greek yogurt. The pumpkin puree lends a subtle sweetness and moisture, while the warm spices of cinnamon, nutmeg, and ginger evoke the cozy feeling of autumn. Topped with a drizzle of maple syrup and a sprinkle of pecans, these pancakes are a delightful way to celebrate the season.

Ingredients:

• 1 cup rolled oats
• 1 scoop vanilla protein powder
• 1/2 cup pumpkin puree
• 1/2 cup Greek yogurt
• 1/2 cup almond milk (or milk of choice)
• 1 egg
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• Pinch of salt
• Olive oil or butter for cooking

Instructions:

1. In a blender, combine the rolled oats, protein powder, pumpkin puree, Greek yogurt, almond milk, egg, baking powder, cinnamon, nutmeg, ginger, and salt. Blend until smooth.
2. Heat a non-stick skillet or griddle over medium heat and lightly grease with olive oil or butter.
3. Pour 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
4. Repeat with the remaining batter, adding more oil as needed.
5. Serve warm with maple syrup and chopped pecans on top.

Pumpkin Spice Protein Pancakes are a fantastic way to incorporate seasonal flavors into your breakfast while maintaining your protein intake. They are easy to prepare and can be made in advance, making them ideal for busy mornings. The combination of protein and complex carbohydrates will keep you energized throughout the day, and the comforting spices will remind you of the cozy vibes of fall. Enjoy these pancakes as a nutritious start to your day or as a delightful brunch option with friends and family.

Maple-Balsamic Roasted Brussels Sprouts and Chickpeas

This Maple-Balsamic Roasted Brussels Sprouts and Chickpeas recipe is a perfect fall side dish that is rich in protein and packed with flavor. The earthy Brussels sprouts combined with hearty chickpeas create a satisfying dish that pairs well with any main course. Roasting brings out the natural sweetness of the vegetables while the maple syrup and balsamic vinegar create a tangy glaze that enhances their flavors. This dish is not only nutritious but also visually appealing, making it a great addition to your fall table.

Ingredients:

• 1 lb Brussels sprouts, halved
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tbsp olive oil
• 2 tbsp maple syrup
• 2 tbsp balsamic vinegar
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled feta cheese (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the Brussels sprouts and chickpeas. Drizzle with olive oil, maple syrup, balsamic vinegar, garlic powder, salt, and pepper. Toss until well coated.
3. Spread the mixture evenly on the prepared baking sheet.
4. Roast in the oven for 25-30 minutes, stirring halfway through, until the Brussels sprouts are tender and crispy.
5. Remove from the oven and sprinkle with feta cheese and fresh parsley before serving.

Maple-Balsamic Roasted Brussels Sprouts and Chickpeas is a nourishing dish that exemplifies the flavors of fall. The chickpeas add a significant protein boost, making this dish a perfect addition to any meal or a hearty standalone option for a vegetarian dinner. Not only is it delicious, but it’s also a colorful and healthy side that your guests will love. The balance of sweet and savory in this dish highlights the best of seasonal produce and is sure to be a hit at your fall gatherings.

Spiced Apple Quinoa Salad

This Spiced Apple Quinoa Salad is a delightful and nutritious fall dish that combines the nuttiness of quinoa with the sweetness of fresh apples. High in protein and fiber, this salad is perfect as a main course or a side. The addition of walnuts adds a satisfying crunch, while the spices of cinnamon and nutmeg evoke the warm flavors of the season. Drizzled with a tangy vinaigrette, this salad is both refreshing and comforting, making it an excellent choice for a light lunch or dinner.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 large apple, diced (preferably a sweet variety like Honeycrisp or Fuji)
• 1/2 cup walnuts, chopped
• 1/4 cup dried cranberries
• 1/4 cup feta cheese (optional)
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, bring the quinoa and water to a boil. Reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
2. In a large bowl, combine the cooked quinoa, diced apple, walnuts, dried cranberries, feta cheese (if using), cinnamon, and nutmeg. Toss to combine.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper. Drizzle over the salad and toss to coat evenly.
4. Serve immediately or refrigerate for later use.

The Spiced Apple Quinoa Salad is a versatile dish that captures the essence of fall while providing a hefty dose of protein and fiber. This salad can be served warm or cold, making it a perfect make-ahead meal for busy days. The balance of sweet apples, crunchy walnuts, and aromatic spices creates a delightful medley of flavors and textures that will leave you feeling satisfied and nourished. Whether you’re preparing a family meal or looking for a dish to bring to a gathering, this salad is sure to impress and keep you coming back for more.

Hearty Lentil and Sweet Potato Stew

Warm up on chilly fall evenings with a Hearty Lentil and Sweet Potato Stew. Packed with protein and fiber, this stew features nutrient-dense lentils and sweet potatoes, making it both filling and nourishing. The combination of spices, including cumin and smoked paprika, adds depth and warmth to the dish, while the carrots and celery contribute a satisfying crunch. This stew is not only delicious but also a one-pot meal, making it perfect for weeknight dinners.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 2 medium sweet potatoes, peeled and diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes until softened.
2. Stir in the minced garlic, cumin, and smoked paprika, and cook for an additional minute until fragrant.
3. Add the diced sweet potatoes, lentils, vegetable broth, and diced tomatoes (with their juice) to the pot. Season with salt and pepper.
4. Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils and sweet potatoes are tender.
5. Serve hot, garnished with fresh parsley.

The Hearty Lentil and Sweet Potato Stew is a comforting dish that exemplifies the best of fall cooking. Rich in plant-based protein, this stew is ideal for those looking to enjoy a nutritious meal without meat. The sweet potatoes add a natural sweetness that balances the savory flavors, creating a satisfying and wholesome dish. Perfect for meal prep, this stew can be made in batches and stored in the refrigerator or freezer, making it a convenient option for busy days. Enjoy this stew as a cozy dinner with crusty bread or as a hearty lunch throughout the week!

Cheesy Spinach and Turkey Stuffed Acorn Squash

Enjoy the flavors of fall with this Cheesy Spinach and Turkey Stuffed Acorn Squash. This recipe combines the sweetness of roasted acorn squash with a savory stuffing made from ground turkey, spinach, and cheese, resulting in a balanced and protein-packed dish. The addition of garlic and herbs brings a delightful aroma and taste that pairs beautifully with the natural sweetness of the squash. This dish is perfect for a healthy dinner or as a centerpiece for your holiday table.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 lb ground turkey
• 2 cups fresh spinach, chopped
• 1 cup shredded cheese (cheddar or mozzarella)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the acorn squash halves cut-side down on a baking sheet and roast for 25-30 minutes, or until tender.
2. In a skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for another minute.
3. Add the ground turkey to the skillet, season with Italian seasoning, salt, and pepper, and cook until browned, breaking it apart with a spatula.
4. Stir in the chopped spinach and cook until wilted. Remove from heat and mix in half of the shredded cheese.
5. Remove the acorn squash from the oven and carefully turn the halves cut-side up. Fill each half with the turkey and spinach mixture and top with the remaining cheese.
6. Return to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh parsley before serving.

The Cheesy Spinach and Turkey Stuffed Acorn Squash is a delicious and visually appealing dish that brings together the best of autumn flavors. The combination of turkey and spinach provides a lean source of protein while the acorn squash offers a nutritious base that’s naturally sweet. This dish is not only satisfying but also a healthy option for fall gatherings or weeknight dinners. It can be made ahead of time, and the leftovers taste just as good, making it a versatile addition to your seasonal meal planning. Enjoy this hearty dish with a side salad for a complete meal!

Maple-Glazed Chicken Thighs with Roasted Root Vegetables

Indulge in the comforting flavors of fall with Maple-Glazed Chicken Thighs and Roasted Root Vegetables. This one-pan dish features juicy chicken thighs coated in a sweet and savory maple glaze, paired with a colorful medley of roasted root vegetables, such as carrots, parsnips, and potatoes. The simplicity of this recipe, along with its delightful presentation, makes it perfect for a weeknight dinner or a special occasion. With high protein from the chicken and fiber from the vegetables, this dish is as nutritious as it is delicious.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 cups mixed root vegetables (carrots, parsnips, potatoes), chopped
• 1/4 cup pure maple syrup
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh thyme or rosemary for garnish

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the maple syrup, soy sauce, Dijon mustard, garlic powder, salt, and pepper.
3. Place the chicken thighs on the baking sheet, skin-side up. Brush the thighs generously with the maple glaze.
4. In a large bowl, toss the chopped root vegetables with olive oil, salt, and pepper. Arrange them around the chicken on the baking sheet.
5. Roast in the oven for 30-35 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and caramelized.
6. Drizzle any remaining glaze over the chicken and vegetables before serving. Garnish with fresh herbs if desired.

Maple-Glazed Chicken Thighs with Roasted Root Vegetables is a delightful way to embrace fall flavors while enjoying a high-protein meal. The combination of tender, juicy chicken and sweet, caramelized vegetables creates a satisfying dish that warms the soul. This recipe is perfect for busy weeknights or gatherings, as it requires minimal cleanup and is simple to prepare. The maple glaze adds a unique twist, making each bite a harmonious blend of sweet and savory. Serve this dish with a side of greens for a well-rounded meal that highlights the best of the season.

Pumpkin Quinoa Salad with Chickpeas

Elevate your fall menu with this vibrant Pumpkin Quinoa Salad featuring chickpeas. This nutrient-dense salad combines the earthy flavors of pumpkin and the protein-rich goodness of quinoa and chickpeas. Tossed with fresh spinach and a tangy dressing, this salad is not only filling but also packed with vitamins and minerals. Perfect as a main course or a side dish, this recipe showcases the seasonal star, pumpkin, while providing a deliciously healthy option for lunch or dinner.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 can (15 oz) chickpeas, rinsed and drained
• 2 cups fresh spinach, chopped
• 1/2 cup red onion, diced
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup pumpkin seeds (pepitas)
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool slightly.
2. In a large bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
3. Add the pumpkin puree, chickpeas, cooked quinoa, chopped spinach, red onion, and half of the pumpkin seeds to the bowl. Toss gently to combine, ensuring the dressing coats all the ingredients.
4. Top the salad with crumbled feta cheese (if using) and the remaining pumpkin seeds.
5. Serve immediately or chill in the refrigerator for 30 minutes to allow flavors to meld.

The Pumpkin Quinoa Salad with Chickpeas is a delightful and nutritious dish that highlights the best flavors of fall. Packed with protein and fiber, this salad is not only satisfying but also provides a wealth of nutrients that promote overall health. The creamy pumpkin puree adds richness, while the chickpeas and quinoa deliver a hearty texture that makes this salad feel like a complete meal. Whether enjoyed as a light lunch or a vibrant side dish at your fall gatherings, this salad is sure to impress your guests with its colors and flavors, making it a versatile addition to your autumn menu.

Spicy Black Bean and Sweet Potato Tacos

Spice up your fall dinner routine with these Spicy Black Bean and Sweet Potato Tacos. Combining roasted sweet potatoes with seasoned black beans, these tacos are both hearty and protein-packed. Topped with a zesty lime crema and fresh avocado, this recipe is a celebration of fall flavors. These tacos are not only easy to prepare but also customizable, allowing you to add your favorite toppings for a delicious meal that everyone will enjoy.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1 tbsp olive oil
• Salt and pepper to taste
• 8 corn or flour tortillas
• 1 avocado, sliced
• Fresh cilantro for garnish

For the Lime Crema:

• 1/2 cup Greek yogurt
• 1 tbsp lime juice
• Zest of 1 lime
• Salt to taste

Instructions:

1. Preheat the oven to 425°F (220°C). On a baking sheet, toss the diced sweet potatoes with olive oil, chili powder, cumin, paprika, salt, and pepper. Roast for 25-30 minutes, or until tender and slightly caramelized.
2. While the sweet potatoes roast, prepare the lime crema by combining Greek yogurt, lime juice, lime zest, and salt in a small bowl. Mix well and set aside.
3. In a saucepan, heat the black beans over medium heat until warmed through. Season with salt and pepper to taste.
4. Warm the tortillas in a dry skillet or microwave until pliable.
5. Assemble the tacos by placing a spoonful of black beans and roasted sweet potatoes on each tortilla. Top with avocado slices and drizzle with lime crema. Garnish with fresh cilantro.

These Spicy Black Bean and Sweet Potato Tacos are a fun and delicious way to enjoy the flavors of fall while maintaining a high-protein diet. The combination of sweet and savory ingredients creates a delightful contrast that is sure to satisfy your taste buds. These tacos are perfect for busy weeknights or casual gatherings, as they are quick to prepare and easy to customize with your favorite toppings. Serve them alongside a fresh salad or tortilla chips for a complete meal that is both nutritious and filling. Experience the vibrant flavors of fall with these tasty tacos!

Creamy Mushroom and Spinach Pasta with Chicken

Indulge in the rich and comforting flavors of Creamy Mushroom and Spinach Pasta with Chicken. This dish combines tender chicken, earthy mushrooms, and fresh spinach in a creamy sauce that perfectly coats your favorite pasta. With high protein from the chicken and the added nutrients from the spinach, this recipe is a delightful way to enjoy a hearty meal during the cooler months. The comforting flavors and creamy texture make this pasta dish a favorite for family dinners or special occasions.

Ingredients:

• 8 oz pasta of choice (whole wheat or gluten-free)
• 2 chicken breasts, cut into bite-sized pieces
• 2 cups mushrooms, sliced (cremini or button)
• 2 cups fresh spinach
• 1/2 cup heavy cream (or Greek yogurt for a lighter option)
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the chicken pieces, seasoning with salt and pepper, and cook until golden brown and cooked through, about 6-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the sliced mushrooms and cook until browned and tender, about 5 minutes. Add the minced garlic and cook for another minute.
4. Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese, mixing until smooth. Add the cooked chicken back into the skillet and stir in the fresh spinach until wilted.
5. Combine the cooked pasta with the creamy mushroom and chicken mixture. Toss to coat, adding more cream or pasta water if needed for desired consistency.
6. Serve hot, garnished with fresh parsley and additional Parmesan if desired.

The Creamy Mushroom and Spinach Pasta with Chicken is a perfect blend of comfort and nutrition, making it an ideal fall meal. With its creamy sauce and hearty ingredients, this dish not only satisfies hunger but also provides a significant protein boost. The combination of chicken, mushrooms, and spinach creates a rich flavor profile that is both indulgent and healthy. This pasta dish is versatile enough to be enjoyed for a cozy family dinner or impressing guests at a special gathering. Pair it with a side salad or crusty bread for a complete meal that captures the essence of autumn dining.

Maple Glazed Salmon with Roasted Brussels Sprouts

Experience the perfect combination of sweet and savory with this Maple Glazed Salmon, paired with roasted Brussels sprouts for a nutritious and hearty meal. Salmon is not only rich in protein but also provides healthy omega-3 fatty acids that are essential for heart health. The maple glaze adds a delicious sweetness that enhances the natural flavors of the salmon, while the roasted Brussels sprouts bring a delightful crunch and earthy taste. This dish is quick to prepare, making it an ideal option for busy weeknights or special occasions.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tbsp pure maple syrup
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp Dijon mustard
• 1 lb Brussels sprouts, halved
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, whisk together the maple syrup, soy sauce, and Dijon mustard. Set aside.
3. Place the halved Brussels sprouts on one side of the prepared baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
4. Place the salmon fillets on the other side of the baking sheet. Brush the maple glaze generously over the tops of the salmon.
5. Roast in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the Brussels sprouts are tender and slightly caramelized.
6. Remove from the oven and garnish with fresh parsley before serving.

The Maple Glazed Salmon with Roasted Brussels Sprouts is a delicious and nutritious meal that showcases the best of fall flavors. The combination of high-quality protein from the salmon and fiber from the Brussels sprouts makes this dish satisfying and heart-healthy. The sweetness of the maple glaze balances perfectly with the savory notes of the soy sauce and mustard, creating a dish that is both comforting and elegant. Whether served for a family dinner or a special gathering, this recipe is sure to impress and nourish everyone at the table.

Hearty Lentil and Pumpkin Soup

Warm up your fall evenings with this Hearty Lentil and Pumpkin Soup, a comforting blend of lentils, pumpkin, and spices. This soup is not only high in protein but also rich in fiber, vitamins, and minerals, making it a wholesome choice for any meal. The earthy flavors of lentils paired with the sweetness of pumpkin create a satisfying and nourishing soup that is perfect for chilly nights. Serve it with crusty bread or a side salad for a complete and satisfying meal.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 cup canned pumpkin puree
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
2. Add the minced garlic, cumin, cinnamon, and nutmeg, cooking for an additional minute until fragrant.
3. Stir in the lentils, pumpkin puree, and vegetable broth. Bring the mixture to a boil, then reduce heat and let it simmer for 25-30 minutes, or until the lentils are tender.
4. Season with salt and pepper to taste. If the soup is too thick, add more broth or water to reach your desired consistency.
5. Serve hot, garnished with fresh parsley.

This Hearty Lentil and Pumpkin Soup is a nourishing and satisfying dish that encapsulates the essence of fall. The protein-packed lentils provide a solid foundation, while the pumpkin adds a creamy texture and a hint of sweetness. This soup is not only filling but also loaded with vitamins, making it a great choice for a wholesome meal. Perfect for meal prep, it can be made in advance and stored in the fridge or freezer, allowing you to enjoy its comforting flavors on busy days. This recipe is sure to become a fall favorite, warming both your body and soul.

Turkey and Butternut Squash Chili

Warm up with this delicious Turkey and Butternut Squash Chili, a perfect blend of lean turkey, seasonal squash, and a medley of spices. This chili is high in protein, fiber, and nutrients, making it a healthy choice for lunch or dinner. The butternut squash adds natural sweetness and a creamy texture, while the spices bring warmth and depth of flavor. This dish is easy to prepare and can be made in advance, making it a great option for gatherings or cozy weeknight meals.

Ingredients:

• 1 lb ground turkey
• 1 medium butternut squash, peeled and diced
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 can (15 oz) diced tomatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 4 cups chicken or vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the ground turkey, cooking until browned, breaking it up as it cooks.
3. Stir in the garlic, chili powder, cumin, and paprika, cooking for another minute.
4. Add the diced butternut squash, kidney beans, diced tomatoes, and broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the butternut squash is tender.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

This Turkey and Butternut Squash Chili is a hearty and wholesome meal that embodies the flavors of fall. The combination of lean turkey and nutrient-rich butternut squash creates a satisfying and protein-packed dish that will keep you warm during chilly evenings. This chili is versatile and can easily be customized with your favorite beans or spices. Whether enjoyed on its own or paired with cornbread, this recipe is sure to become a staple in your fall cooking repertoire. Embrace the season with this comforting and nourishing dish that’s perfect for family dinners or meal prep!

Spicy Chicken and Sweet Potato Skillet

This Spicy Chicken and Sweet Potato Skillet is a one-pan wonder that combines lean chicken, sweet potatoes, and a kick of spices for a satisfying fall meal. Chicken is an excellent source of high-quality protein, while sweet potatoes provide complex carbohydrates and vitamins A and C. This dish is quick to prepare and perfect for busy weeknights, making it both delicious and nutritious. The spices add warmth and depth, while the colorful ingredients make for a vibrant plate that’s sure to please.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tsp smoked paprika
• 1 tsp cayenne pepper (adjust to taste)
• 1 tsp cumin
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the diced sweet potatoes and cook for about 10 minutes until they start to soften, stirring occasionally.
2. Add the chopped onion and red bell pepper to the skillet, cooking for another 5 minutes until the vegetables are tender.
3. Push the vegetables to the side of the skillet and add the chicken pieces. Season with smoked paprika, cayenne pepper, cumin, salt, and pepper. Cook for about 7-10 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
4. Stir in the minced garlic and cook for an additional minute until fragrant.
5. Remove from heat and garnish with fresh cilantro before serving.

The Spicy Chicken and Sweet Potato Skillet is a vibrant, high-protein dish that captures the essence of fall flavors. The combination of tender chicken and sweet potatoes creates a hearty and satisfying meal, while the spices add just the right amount of heat to warm you up on chilly evenings. This recipe is not only quick and easy but also versatile; you can swap in different vegetables or adjust the spice level to suit your taste. Perfect for a cozy weeknight dinner, this skillet dish is sure to become a go-to in your fall cooking repertoire.

Quinoa and Kale Stuffed Acorn Squash

Quinoa and Kale Stuffed Acorn Squash is a delightful and nutritious dish that showcases the seasonal acorn squash in a flavorful and protein-rich filling. Acorn squash is packed with vitamins and minerals, while quinoa serves as a complete protein source, making this dish both filling and nutritious. The combination of sautéed kale, cranberries, and nuts adds texture and a burst of flavor, creating a colorful presentation that’s perfect for fall gatherings. This recipe is not only visually appealing but also packed with nutrients.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth (or water)
• 2 cups kale, chopped
• 1/2 cup dried cranberries
• 1/2 cup walnuts or pecans, chopped
• 1 tsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the acorn squash halves cut-side down on a baking sheet and roast for 25-30 minutes until tender.
2. While the squash is roasting, cook the quinoa. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy and the liquid is absorbed.
3. In a large skillet, heat olive oil over medium heat. Add the chopped kale and cook until wilted, about 3-4 minutes. Stir in the cooked quinoa, dried cranberries, chopped nuts, garlic powder, salt, and pepper. Mix well to combine.
4. Once the acorn squash is cooked, remove it from the oven and carefully flip the halves cut-side up. Spoon the quinoa and kale mixture into each half.
5. Return the stuffed squash to the oven and bake for an additional 10-15 minutes to heat through.
6. Garnish with fresh thyme before serving.

The Quinoa and Kale Stuffed Acorn Squash is not only a feast for the eyes but also a powerhouse of nutrition and flavor. The combination of sweet roasted squash and savory quinoa filling makes this dish both comforting and satisfying. Packed with protein, fiber, and essential nutrients, it’s a great option for a meatless meal or a side dish at your next gathering. This recipe celebrates the harvest season and showcases the versatility of acorn squash, making it a perfect addition to your fall menu.

Baked Lemon Herb Chicken Thighs

Baked Lemon Herb Chicken Thighs are an easy and flavorful dish that brings brightness to your fall table. Chicken thighs are known for their rich flavor and juiciness, making them a popular choice for weeknight dinners. Marinated in a zesty lemon herb mixture, this dish is not only high in protein but also packed with fresh flavors. Paired with seasonal vegetables or served over a bed of greens, these chicken thighs create a well-rounded meal that is both satisfying and delicious.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 lemons (juice and zest)
• 3 cloves garlic, minced
• 2 tsp dried oregano
• 2 tsp thyme
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking dish with parchment paper or lightly grease it.
2. In a small bowl, combine the lemon juice, lemon zest, minced garlic, oregano, thyme, olive oil, salt, and pepper to create the marinade.
3. Place the chicken thighs in the baking dish and pour the marinade over them, ensuring they are well coated. Let marinate for at least 30 minutes (or up to 2 hours for more flavor).
4. Bake the chicken in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown and crispy.
5. Remove from the oven and let rest for a few minutes. Garnish with fresh parsley before serving.

Baked Lemon Herb Chicken Thighs are a simple yet impressive dish that brings vibrant flavors to your fall meals. The combination of lemon and herbs elevates the natural richness of the chicken, creating a mouthwatering main course. High in protein and full of zest, this dish pairs beautifully with roasted vegetables or a fresh salad, making it a versatile addition to your fall menu. Whether you’re cooking for family or entertaining guests, this recipe is sure to please and leave everyone feeling satisfied and nourished.

Note: More recipes are coming soon!