BEST FALL MEAL IDEAS

Hey loves! Today I’m sharing with you some super easy, but incredibly delicious fall recipes! These are great to meal prep as well! You can get the recipe cards sent straight to your inbox if you sign up here and see just exactly how I make them in this video. Enjoy!

AUTUMN SAUSAGE SHEET PAN

Ingredients

● Smoked turkey sausage
● Sweet potatoes
● Brussels sprouts
● Red onion
● Garlic
● Olive oil
● Dried thyme, sage, rosemary
● Apples
● Fresh parsley

Instructions

1. Preheat oven to 400 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
2. Add sausage, sweet potatoes, brussel sprouts, apples, onion and garlic to sheet pan.
3. Drizzle everything with olive oil, sprinkle with thyme, sage and rosemary then season with salt and pepper to taste and
   toss to coat.
4. Roast in preheated oven 15 minutes then remove and toss.
5. Return to oven and continue to roast until veggies and apples are tender, about 15 minutes longer.
6. Sprinkle with parsley and serve warm.

CROCKPOT CHICKEN QUESADILLA SOUP

Ingredients

● 1 green bell pepper, diced
● 1/2 cup diced yellow onion
● 1 pound boneless skinless chicken breasts ~2-3 large breasts
● 1 can (10 ounces) red enchilada sauce 10 ounces red enchilada sauce*
● 1 can (10.5 ounces) diced tomatoes with green chiles
● 2 cans (15 ounces EACH) black beans, drained and rinsed
● 1 can (15 ounces) southwestern corn (or regular sweet corn, or fire-roasted corn)
● 1 cup chicken stock or chicken broth
● 1 teaspoon minced garlic
● 1 package (8 ounces) full fat cream cheese, very softened
● Seasonings
● 1/2 teaspoon ground cumin
● 3/4 teaspoon paprika
● 1 teaspoon seasoned salt
● 1/4 teaspoon pepper
● 1 and 1/2 tablespoons chili powder

Instructions

1. In a large crockpot (I use a 6 quart crockpot), add in the diced green pepper, diced onion, uncooked chicken breasts,
   enchilada sauce, undrained tomatoes, drained and rinsed black beans, undrained corn, chicken stock or broth, and
   minced garlic.
2. Add in all of the seasonings: the cumin, paprika, seasoned salt, pepper, and chili powder. Stir well and cover the
   crockpot.
3. Cook on high for 3-5 hours (or until chicken will easily shred) or low for 5-8 hours (again, until chicken will shred
   easily)
4. Remove the chicken from the crockpot and shred in another bowl using two forks.
5. Meanwhile, cube the cream cheese into small cubes (it should be very softened — melt in microwave) and put them
   in the crockpot. Stir well and cover. Change temperature to high. Let it sit for a few minutes and then using a large
   whisk, briskly whisk the cream cheese to melt.
6. Add the shredded chicken back into the crockpot. Stir and cover. Cook on high until all the cream cheese is
   completely melted. Whisk once more.
7. Serve the soup bowls with sour cream, colby jack cheese, avocado, fresh lime, cilantro/green onions as desired.

FALL OATMEAL CUPS

Ingredients
● 2 large bananas mashed
● 2 large eggs
● 1/4 cup maple syrup
● 1 cup milk
● 1 tsp vanilla extract
Dry ingredients:
● 2 cups rolled oats
● 1/2 cup flour
● 1 tsp baking powder
● 1 tsp ground cinnamon
● 1/4 tsp salt

Apple Cinnamon:
3 tbsp finely diced apples
Pinch of cinnamon
Blueberry Pumpkin:
2 tbsp fresh blueberries
3 tbsp pumpkin puree
Chocolate Pumpkin Banana:
3 banana slices
3 tsp mini chocolate chips
3 tbsp pumpkin puree

Instructions

1. Preheat the oven to 350oF and line a muffin tin with silicone muffin cups or generously spray muffin tin with non-stick
   cooking spray.
2. In a large bowl, mash banana, Add in eggs, maple syrup, milk and vanilla. Mix to combine. Set aside.
3. In another large bowl, mix together all of the dry ingredients.
4. Slowly add the wet ingredients to the dry ingredients. Mix until combined.
5. With a spoon, add batter to each muffin cup, filling each to close to the top. Add desired toppings to the top of each cup,
   pressing into the cup slightly to get some of the ingredients into the centre of the muffins.
6. Bake for 20-23 minutes or until inserted toothpick comes out clean. Allow to cool before removing from muffin tin.

HOMEMADE PUMPKIN SPICE LATTE RECIPE

Ingredients
○ 2 cups of milk
○ 3 tbsp of pure pumpkin puree
○ 2-3 tbsp of sugar (depending on how sweet you want it)
○ 1/2 tsp pumpkin pie spice blend, plus more for garnish
○ 1 tbsp pure vanilla extract
○ 1/2 cup of strong brewed coffee or hot espresso
○ sweetened whip cream
○ cinnamon sticks (for garnish)

Instructions
Step 1. Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla extract in a saucepan.
Step 2. Place over medium heat until hot, but don’t boil.
Step 3. Whisk milk mixture vigorously until it’s foamy, about 30 seconds.
Step 4. Pour coffee or espresso into 2 large mugs.
Step 5. Divide the milk mixture and pour each half into the mugs.
Step 6. Top with whipped cream. Add a sprinkle of pumpkin pie spice, cloves and cinnamon sticks for garnish.

I hope you enjoy these easy fall recipes! You can get the recipe cards sent straight to your inbox if you sign up here! Make sure you tag me if you make them! Enjoy!!