10 Festive Fall Recipes

My favorite season by far is finally upon us, so I've rounded up 10 Festive Fall Recipes to share with you:

This Autumn Chowder is packed with hearty fall veggies and is the perfect way to warm up on a crisp, cool day. 

Munch on some homemade Cinnamon Apple Chips - the perfect healthy snack at home or on the go.

Soft, cinnamon-sugar coated Cider Donuts are a favorite of mine and were a fall staple while living in Vermont through my teen years. A trip to Cold Hollow Cider Mill still tops my list when we visit!

...and cider donuts without its sidekick of Fresh Apple Cider just wouldn't be the same.

Bacon Cheddar Potato Soup is the perfect comfort food for fall.

This festive Pumpkin Roll would be the perfect addition for a family gathering.

Butternut Squash and Spinach Lasagna is a hearty, stick-to-your-ribs meal at the end of the day.

This Crock Pot Pumpkin Spiced Latte is not only delicious, it's super simple, too!

...and for the littles in your life, have a go at this creamy and decadent Caramel Hot Chocolate. 

....and it would be a festive-enough Fall season without a Good Old Fashioned Apple Pie, with freshly picked apples  from your trip to the orchard, of course. (Try it warm with a slice of extra sharp cheddar cheese - you can thank me later.)

What's your favorite recipe for Fall?

Happy Fall Y'all! 

Clean & Healthy Chicken Tortilla Stew

Clean and healthy, this hearty stew recipe could fool even the harshest of health-food critics. and the best part is that you literally dump a few ingredients in the crockpot and walk away. Easy peasy and totally delish!

Clean & Healthy Chicken Tortilla Stew

Ingredients:

1 1/2 lb. boneless, skinless chicken breasts

1 (12 oz-16 oz.) jar of your favorite clean/organic salsa 

1 (14 oz. ) can organic black beans, drained

1 pound frozen corn, thawed

1 pound frozen, mixed bell peppers 

3 organic, corn tortillas, ripped by hand

1/4 tsp. paprika

1/4 tsp. chili powder

1 tsp. seasoning salt (I like Everyday Seasoning from Trader Joe's)

Sliced black olives and plain greek yogurt for garnish (optional)

Directions:

1. Place the chicken (either raw or still frozen) in the bottom of the crock pot. Pour seasonings and salsa over chicken. Add corn, bell peppers, and corn tortillas.
2. Cook on low for 8-10 hours or high for 4-6 hours.
3. About 15 minutes before serving, add black beans and use a wooden spoon to break apart the chicken and mix everything up.
4. Serve garnished with some sliced, black olives and/or a dab of plain greek yogurt in place of sour cream - and your kiddos won't even notice! (wink wink)

Slimmed Down Cheesy Mexican Rice

Remember awhile back when I posted that absolutely amaaaazing recipe for The Pioneer Woman's Mexican Rice Casserole? It was soooo freakin' good, man. Now that my family and I are making a transition into health, I thought it fitting to create a slimmed down version of this Mexican must-have that is so incredibly delish. Now, you might notice that there's an ingredient in my version of this recipe that seems....well, a little out of place. See, what had happened was, I was cookin' up the rice, jammin' to some tunes, singin' at the top of my lungs when I grabbed for the cumin. I just needed to add a little sprinkle more. I opened it, shook it onto the rice and noticed there was quite a bit more in the pan then I intended. I looked down at the cumin in my hand and realized............it wasn't cumin after all. No, it was an imposter! It was...cinnamon!? My stress level went through the roof as I realized I'd used my very last bag of brown rice....so I had to make a decision. Either dump the whole thing (since the entire batch was covered), or mix it in and hope for the best. I chose the latter, and to my surprise...it was excellent. In fact, it let the other spices shine and really added that extra something to the dish. I can't wait to hear how you like it.

What You'll Need:
2 1/2 cups cooked brown rice (I used minute rice microwaveable bags)
7 1/2 oz petite diced tomatoes, undrained
1 small can diced green chiles, undrained
1/4-1/2 cup vegetable broth
1/2 tsp cumin
1/4 tsp cayenne pepper
1 tsp garlic powder
1/2 tsp cinnamon
1/2 tsp black pepper
small pinch tumeric (less than 1/8 tsp)
3/4 cup shredded cheddar cheese, divided

Preparation:
In a medium skillet over medium heat, mix cooked rice, diced tomatoes, green chiles, and vegetable broth, stirring constantly until all liquid is absorbed. Add black pepper,cumin, garlic powder and cinnamon. Stir to combine. Mix in 1/4 cup of cheese, stirring until melted. Turn heat to low and top with remaining cheese. Cover and let sit until cheese is melted, about 5 minutes. Serve immediately.

*Click below to PRINT this recipe!*
Printable Version

Nutrition information:
Slimmed Down Cheesy Mexican Rice 
(calculations based on 4 servings)
Calories: 189    Fat: 6g    Protein: 9g    Carbs: 24g    Fiber: 2g     Sugar: 13g

Regular Mexican Rice Casserole
(calculations based on 6 servings, as this recipe makes more)
Calories: 265      Fat: 9g      Protein: 11g    Carbs: 37g    Fiber: 2g    Sugar: 6g

*Calories calculated using My Fitness Pal. Nutritional values may vary based on varied brands or amounts.

Tip: This recipe goes great with Slimmed Down Sour Cream Enchiladas!

Mexican Rice Casserole

I first came across this mouth watering side dish during an early morning episode of The Pioneer Woman. It looked so amazingly delicious that I immediately threw my tousled hair into a messy bun, wiped the caked on mascara from below my eyes and jumped in the car to go buy the ingredients I didn't have on hand. I may or may not have bothered to change out of my pajamas, but that's besides the point. All day I waited for dinner time, and around 4:30 I finally caved and declared that it would be an early-supper kinda night. I served this casserole as a side dish to my Sour Cream Enchiladas, and boy was it as mouth watering as it looked! This is my new go-to Mexican side dish. Original recipe here.

What you'll need:
1 tablespoon Canola oil
1 1/2 cloves garlic, minced
1/2 small onion, chopped
2 cups long grain rice
1 can diced tomatoes, undrained (14.5 oz)
5 oz. diced tomatoes w/green chiles, such as Rotel
1/2 teaspoon cumin
1/2 teaspoon kosher salt (I omitted this)
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon tumeric
3-4 cups low sodium chicken broth (more if needed)
1 cup shredded cheddar cheese
fresh cilantro for serving

Preparation:

Preheat the oven to 350°.

Rice Preparation*: Heat the oil in a large skillet and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.

Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.

Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.

*Short cut: You may use minute rice or success rice prepared with chicken broth in place of water and omit the rice preparation step. Simply prepare the rice. Once cooked, add garlic and onion before adding the rest of the ingredients.  

Sour Cream Enchilada Casserole

There are many dishes that remind me of my childhood. Y'know, the ones that give you that warm, fuzzy, nostalgic feeling...the ones that put a smile on your face as they warm your soul. This is one of those dishes. My momma made this dish for me growing up, and now my own daughter is requests it often. I've seen many recipes floating around out there for sour cream enchiladas over the years, but this dish is different. The biggest (and in my opinion best) thing that sets this dish apart from "regular" sour cream enchiladas is the way they're prepared. See, I love to cook, bake, craft, you name it...but when I'm done it looks like a tornado has come through the room. I'm clumsy, dropsy and my mother often tells me she should have named me Grace (probably because I have none). Do you see where this is going? That's right, rolling a bunch of enchiladas isn't exactly my idea of easy or fun. It's just not my cup of tea to spend all that time filling each tortilla with the exact same amount of filling, rolling each one in the same direction with the same amount of tension and lying them side by side, making sure they all fit in the pan like puzzle pieces so there is equal distance between each one (a messy perfectionist....does it get any more dysfunctional than that?)...and then you take them out of the pan just to have them fall apart on their way to the plate. *sigh* Talk about stressful! Anyway, I take the easy way out, and I think they turn out better than traditional enchiladas - I just layer it, kinda like a lasagna. Sauce, tortillas, meat, sauce, tortillas, meat..always in that order. ;) No matter how you choose to lay it out, it's sure to be a a dish you come back to time after time. So without further ado...

What you'll need:

1 pound ground beef

8 burrito size flour tortillas

1 packet of taco seasoning, or homemade taco seasoning

1 small onion

8 oz. sour cream

1 small can green chiles (undrained)

1 small can sliced black olives (drained)

1 can cream of mushroom soup

1 can cream of chicken soup

1 1/2-2 cups cheddar cheese

Preparation:

In a large skillet, brown ground beef with onion - drain if needed. Add taco seasoning and prepare according to package directions. Set meat aside. In a medium sauce pan, add sour cream, green chiles, creamed soups and 1/2 cup cheese, melting just until thinned and warm. Evenly cover bottom of a greased 9x12 casserole dish with a thin layer of sauce. Tear four tortillas into quarters. Lay tortilla pieces in bottom of pan, covering all surface area. Evenly spoon half of the taco meat onto the tortilla layer. Pour half of the sauce mixture on top of meat, spreading out evenly. Repeat each layer, beginning with tortillas and ending with sauce. Top with remaining shredded cheddar cheese and black olives. Bake in a pre-heated oven at 350° for 30-40 minutes or until enchiladas are bubbly and cheese is melted and golden. 

King Ranch Chicken

Mmm, King Ranch Chicken. This dish is one I grew up on and it always reminds me of childhood. It's one of my dad's favorites and is always his birthday dinner request. It has simple ingredients and is a great use of leftover chicken.  I share it now with all of you so you can share it with your families. I hope you enjoy.  

First, gather all of your ingredients.

Peel and quarter your onion, then cut around the top of your green pepper... 

...and twist to pull the seeds out.

Make sure to remove any remaining seeds, then quarter your green pepper.

Pour both of your soups into your blender and toss the onion and green pepper in on top of it. 

Liquefy in your blender, add your Picante sauce and liquefy some more. When you're done it will look like this: 

Grease your 9x13 baking dish with some cooking spray, crush up half of your chips and spread in an even layer in the dish.

Do the same with half of your shredded chicken...

Half your sauce...

and finally half of your cheese.

Then, starting with the other half of your chips, layer the rest of your ingredients as you did before, ending with cheese. Pop it in the oven, let it get all hot and bubbly, and enjoy the cheesy, melty goodness with just a kick of spice.

King Ranch Chicken

What you'll need:

6 boneless, skinless chicken breasts, cooked and shredded

1 green bell pepper, quartered

1 onion, quartered

1 can cream of mushroom soup

1 can cream of chicken soup

1 (16 oz.) jar Pace picante sauce (mild, medium, or hot depending on your liking)

3 cups shredded cheddar cheese, shredded

2/3 bag tortilla chips, crushed 

Preparation:

Place the soups, onion and bell pepper in a blender; liquefy, then add Pace picante and liquefy to make a sauce. Spray 9 x 13 baking dish with cooking spray. Layer 1/2 the chips, 1/2 the chicken, 1/2 the sauce and 1/2 of the cheese in the baking dish. Repeat layers ending with cheese. Bake at 400° for 30 minutes or until hot and bubbly. 

Guiltless Chicken Nachos

I've always had a "thing" for Mexican food. If it was humanly possible, I would marry it. Fajitas, tacos, rice and beans, I love it all. One of my all time favorites is nachos. I've spent many years depriving myself of this heavenly dish because lets face it, my taste buds love it, but my thighs? Not so much. Chili's Chicken Nachos pack 1640 calories, 101g of fat(!), 80g of carbs and 3,430mg of sodium - for 12 chips. So when I got an intense craving for them one night, I decided to experiment a little. There had to be a way for me to enjoy my guilty pleasure without all the guilt. What I came up with not only busted my nacho craving, it knocked it out of the park. The portion sizes are huge, the cheese is gooey and melty, and the chicken gives it the perfect kick of spice. Mackenzie told me it was the best thing I'd made in a long time, and she's a tough nut to crack. I could not tell in the slightest that these weren't the guilty pleasure I've come to know and love. I think I've found a new love of my life ;)

What you'll need:
64 Baked Tostitos Scoops (16/person)
1 pound of cooked, shredded chicken (I use boneless, skinless breasts)
2 1/2 tablespoons of homemade taco seasoning
2/3 cup of water
1 cup shredded cheddar cheese (full fat)
1 cup shredded  low-fat Mexican cheese blend
1/2 can black beans, 
1 (2.25) oz can of black olives

Preparation:
Pre-heat oven to 350 degrees. Heat cooked, shredded chicken over medium-high heat until warm throughout. Add water & taco seasoning and stir until combined. Simmer until all liquid is absorbed, about 5 minutes. 


On two 9 x 13 cookie sheets, evenly distribute baked chips, leaving very little space in between. Spoon taco meat into chips, top with black beans and sprinkle with cheese. Add black olives. Bake at 350 degrees for 10-15 minutes, or until cheese is melted.

Servings: 4
Nutritional Information* (per serving):

Calories: 446  Fat: 19g  Protein: 37g  Carbs: 33.5g  Sugar: 1g  Sodium: 812

*Nutritional information is based on exact measurements above. Results will vary if the recipe is altered.

Homemade Taco Seasoning

I found this recipe online many years ago and tweaked it a little to my family's taste. You can use red pepper flakes in place if the cayenne pepper and alter the amount depending on how much you like to sweat while you eat. I make mine in large amounts and store it in a mason jar so it's always on hand. I make mine in large amounts and store it in a mason jar so it's always on hand.

What you'll need:

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Preparation:
In a small bowl, mix together all ingredients. Store in an airtight container. When ready to use, add 1/4 cup of water to 1 pound of  browned ground beef, steak or chicken. Immediately sprinkle with 2 1/2-3 tablespoons of seasoning. Stir to combine. Simmer until liquid is absorbed. 


Serving size: 2 1/2 - 3 Tablespoons per 1 pound of meat.

Servings: 4
Nutritional Information* (per serving):

Calories: 12  Fat: 0g  Protein: 0g  Carbs: 2g  Sugar: 0g  


*Nutritional information is based on exact measurements above. Results will vary if the recipe is altered.