Roasted Butternut Squash and Brussels Sprout Salad

 

Roasted Butternut Squash an

d Brussels Sprouts Salad

Loaded with flavor, this roasted butternut squash and brussels sprouts salad is quintessential fall. Made from a few very simple ingredients, this is the perfect recipe when you want a healthy side dish or salad without a lot of fuss.

Prep Time15minutes mins

Cook Time30minutes mins

Total Time45minutes mins

Course: Salad, Side Dish

Cuisine: American

Servings: 6 servings

 

Calories: 346kcal

Author: Sarah Thomas-Drawbaugh

Equipment

• 1 sheet tray
• 2 mixing bowls one large, one small for dressing 
• 1 non-stick skillety

Ingredients

Roasted Vegetable Salad

• 2.5 cups butternut squash cubed 
• 2.5 cups brussels sprouts halved or quartered depending on size
• 1.5-2 tablespoons avocado oil drizzle over the vegetables 
• kosher salt season the vegetables 
• cracked black pepper season the vegetables 
• 1 cup pecans whole or halved 
• ½ cup dried cranberries
• 4 slices bacon thick center cut 

Maple Dijon Dressing

• ¼ cup extra virgin olive oil
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 2 teaspoons Dijon mustard
• ¼ teaspoon kosher salt
• few turns cracked black pepper

Instructions

How to Make Roasted Butternut Squash and Brussels Sprouts Salad

Prepare the Vegetables and Pecans

• Preheat the oven to 400 degrees.
• Add the cubes butternut squash and halved or quartered brussel sprouts to a sheet tray. Drizzle with avocado oil and dust with salt and black pepper. Roast for 20-25 minutes. Turning halfway through. Once there is about 5-10 minutes left, add the pecan to the sheet tray so they can warm and lightly toast in the oven.

Make the Bacon

• Pan fry four slices of thick cut bacon in a pan. Once its cooked to your liking, remove it from the pan and chop it into smaller pieces. Set it aside.

Make the Dressing

• Combine extra virgin olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and black pepper. Whisk well.

Assemble

• Once the vegetables and pecans are ready, remove them from the oven and add them to a mixing bowl. Add the dried cranberries and dressing. Gently toss everything together. Top with crispy bacon pieces and serve warm.

Creamy Alfredo Lasagna Soup

 This Creamy Alfredo Lasagna Soup combines the comforting flavors of Alfredo sauce with hearty lasagna ingredients, creating a rich and deliciously satisfying meal. With tender lasagna noodles, savory chicken or Italian sausage, and melted cheese, this soup is perfect for a cozy evening.

INGREDIENTS

• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 lb ground chicken or Italian sausage
• 4 cups chicken broth
• 2 cups heavy cream
• 1 1/2 cups marinara sauce
• 8 lasagna noodles, broken into pieces
• 1 tsp Italian seasoning
• Salt and black pepper, to taste
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• Fresh basil or parsley, chopped (for garnish)
• Optional: Red pepper flakes, to taste

INSTRUCTIONS

• Cook the Meat: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground chicken or Italian sausage and cook until browned, breaking it into small pieces with a spatula. Drain excess fat if needed.
• Sauté Aromatics: Add the diced onion and minced garlic to the pot with the cooked meat. Sauté for 3–4 minutes, or until the onion becomes translucent and fragrant.
• Add Broth and Sauces: Pour in the chicken broth, heavy cream, and marinara sauce, stirring well to combine. Add the Italian seasoning, salt, and black pepper. Bring the mixture to a gentle boil.
• Cook the Noodles: Add the broken lasagna noodles to the pot, making sure they are submerged in the liquid. Simmer for 10–12 minutes, or until the noodles are tender.
• Add Cheese: Reduce the heat to low. Stir in the grated Parmesan cheese until melted and creamy. Add the shredded mozzarella cheese and stir until smooth.
• Serve: Ladle the soup into individual bowls. Garnish with fresh basil or parsley for extra flavor and a touch of color. Sprinkle with red pepper flakes for a hint of spice if desired. Serve hot and enjoy!

NOTES

To avoid mushy noodles, consider adding them only when you’re ready to serve if you’re making the soup in advance. For a vegetarian option, substitute the ground chicken or sausage with mushrooms or zucchini and use vegetable broth.

 

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup, Dinner
• Method: Stovetop
• Cuisine: Italian-Inspired

NUTRITION

• Calories: 480 kcal
• Sugar: 6 g
• Sodium: 890 mg
• Fat: 34 g
• Saturated Fat: 18 g
• Carbohydrates: 22 g
• Fiber: 2 g
• Protein: 22 g

Paleo Christmas Crack (AIP)

 

PALEO CHRISTMAS CRACK (AIP)

• yield: 10 SERVINGS 1X

INGREDIENTS

• 2 sheets of yucan crunch crackers (you can sub other paleo/ AIP crackers, but these work best)
• 1/2 cup coconut butter, melted
• 1/4 cup coconut oil, melted
• 3 tbsp cocoa powder (sub carob for AIP)
• 2 tbsp maple syrup or honey
• 1/2 tsp sea salt
• FOR THE DRIZZLE & TOPPING
• 2 tbsp + 2–3 tsp melted coconut butter
• 1/2 tsp matcha powder
• 2–3 tbsp crushed freeze dried strawberries

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INSTRUCTIONS

1. Prepare a baking sheet lined with parchment paper and set aside
2. Take two sheets of yucan crunch crackers (or 2-3 cups of the crackers that you’re using) and break them up into smaller pieces. Lay them out on the parchment paper.
3. Combine the coconut butter, coconut oil, cocoa powder, and maple syrup in a mixing bowl and thoroughly combine until smooth. Pour over the crackers and thoroughly coat. Add more coating if needed. Top with sea salt.
4. Place the crackers in the fridge for 2-3 hours or overnight to set. Remove when coating has hardened.
5. For the drizzle, combine 2 tbsp of melted coconut butter with matcha powder and mix. Using a small spoon, lightly drizzle the matcha over the crackers
6. Next, combine 2-3 tsp of melted coconut butter with the crushed freeze dried strawberries and add them to the top of the crackers.
7. Place the christmas crack back in the fridge for an hour or so, or until the decorations are hardened and set
8. Serve chilled and enjoy!!

NOTES

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Bush’s Baked Beans

Home Canned Better Than Bush's Baked Beans  🍲✨

 

Ingredients:

4 pounds navy beans, rinsed and sorted

2 quarts tomato juice

1 quart tomato sauce

1 cup chopped onion

2 cups brown sugar (not packed)

1/2 cup molasses

2 tablespoons apple cider vinegar

1 teaspoon allspice

2 teaspoons ground mustard

1 teaspoon salt

2 teaspoons black pepper

Directions:

Preheat & Prepare Beans: In a large pot, cover the navy beans with water and bring to a boil. Remove from heat, cover, and let sit for 1 hour. Drain and rinse the beans, then add fresh water and simmer for 20-30 minutes until the beans are tender but not falling apart.

Make the Sauce: In a separate large pot, combine the tomato juice, tomato sauce, chopped onion, brown sugar, molasses, apple cider vinegar, allspice, ground mustard, salt, and black pepper. Bring the mixture to a simmer over medium heat and cook for 5 minutes, stirring occasionally until the flavors meld together.

Prepare Jars: Sterilize 7 quart jars in a boiling water bath or dishwasher. Place 1 1/2 cups of the cooked beans into each jar. Ladle the sauce over the beans, leaving a 1-inch headspace at the top. Remove any air bubbles using a non-metallic utensil, and adjust the headspace as needed by adding more sauce.

Seal & Process: Wipe the rims of the jars with a clean, damp cloth. Place the sterilized lids on each jar and secure with rings until finger-tight. Process in a pressure canner at 10 pounds of pressure for 90 minutes (for quart jars) or 75 minutes (for pint jars).

Cool & Store: Carefully remove the jars from the canner and let them cool completely on a towel or cooling rack for 12-24 hours. Check that the lids have sealed properly. Label and store the jars in a cool, dark place for up to 1 year. Enjoy your homemade baked beans whenever the craving strikes!

Prep Time: 1 hour 30 minutes | Cooking Time: 90 minutes | Total Time: 3 hours

Kcal: 275 kcal per serving | Servings: Makes 7 quarts

Wendy’s Chili Recipe

 

Wendy's Chili Save this recipe for a crisp fall day ❤️

Ingredients

2 pounds fresh ground beef

1 quart tomato juice

1 (29-ounce) can tomato purée

1 (15-ounce) can red kidney beans, drained

1 (15-ounce) can pinto beans, drained

1 medium-large onion, chopped (about 1 1/2 cups)

1/2 cup diced celery

1/4 cup diced green bell pepper

1/4 cup chili powder (use less for milder chili)

1 teaspoon ground cumin (use more for real flavor)

1 1/2 teaspoons garlic powder

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

1/2 teaspoon sugar

1/8 teaspoon cayenne pepper

Directions

In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.

Spiced Apple Dutch Baby

A Fall Delight: Spiced Apple Dutch Baby

Indulge in the cozy flavors of fall with this delightful Spiced Apple Dutch Baby. This unique and delicious dessert features a puffy, pancake-like batter filled with warm and spiced apples. The perfect combination of sweet and tart, this Dutch Baby is sure to satisfy your cravings.

Whether you’re a seasoned baker or just starting out, this Spiced Apple Dutch Baby is incredibly easy to make. With simple ingredients and straightforward instructions, you can whip up this delicious treat in no time. Serve it warm with a dollop of whipped cream or a drizzle of maple syrup for an extra touch of indulgence.

• Author: Derek Birch (http://www.eyes-on-the-fries.com/)

• Prep Time: 20 minutes

• Cook Time: 20 minutes

• Total Time: 40 minutes

• Yield: 4 servings 1x

• Category: Dessert

Ingredients

• 3 Tbsp sugar

• 1/4 tsp ground cinnamon

• 1/4 tsp ground cardamom

• 1 cup thinly sliced apples

• 2 Tbsp butter

• 3 eggs

• 1/2 cup milk

• 1/2 cup flour

• 1/2 tsp vanilla

• 1/8 tsp salt

• 1/3 cup caramel ice cream topping or dulce de leche, warmed (optional)

• Other optional toppings: powdered sugar, whipped cream

Instructions

• Preheat oven to 400F.

• In a medium bowl stir together 2 Tbsp of the granulated sugar and 1/8 tsp each of the cinnamon and cardamom.  Add apple slices; toss gently to coat.

• In a 12-inch oven-safe skillet melt butter over medium on stove top.  Add apple mixture.  Cook and stir until apples are tender and sugar mixture is bubbly, about 5 minutes.

• Meanwhile, in a blender combine eggs, milk, flour, vanilla, salt, remaining 1 Tbsp sugar, and remaining 1/8 tsp each cinnamon and cardamom.  Cover and blend until smooth.

• Pour batter over apples.  Bake until puffed and golden brown, 20-25 minutes.  Let stand 5 minutes (pancake will deflate as it cools).  Drizzle with caramel topping and sprinkle with powdered sugar.  Serve with shipped cream (if using) and additional ground cinna

mon.  Cut into quarters and serve.

Chicken Spinach Pasta Bake

 

Chicken Spinach Pasta Bake: A Hearty and Flavorful Meal

Indulge in the cheesy goodness of Chicken Spinach Pasta Bake, a classic dish that’s sure to satisfy. This comforting casserole features layers of tender pasta, flavorful sauce, and a creamy spinach mixture, topped with a generous layer of melted cheese. It’s the perfect combination of flavors and textures that will leave you craving more.

Whether you’re a seasoned cook or just starting out, Chicken Spinach Pasta Bake is incredibly easy to prepare. With simple ingredients and straightforward instructions, you can whip up this delicious meal in no time. It’s the ideal comfort food for a cozy night in or a family gathering.

• Author: Derek Birch
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Category: Main Dish

Ingredients

UNITS SCALE

• 1 pound rigatoni pasta (or any similar shape) cooked according to the package directions
• 3 cups rotisserie chicken cooked and shredded
• 4 oz fresh spinach
• 1 stick (8 Tbsp) butter
• 1/2 cup flour
• 5 1/2 cups whole milk
• 1 1/2 tsp salt
• 3 cloves garlic, grated or minced finely
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp nutmeg
• 4 oz shredded cheese of choice – we used fontina but you can use mozzarella, gouda or your favorite
• salt and pepper to taste

Instructions

• Preheat your oven to 375F.  Grease an 13×9 baking dish.
• Cook the pasta until just under al dente (it will continue to cook in the oven).  Drain and set aside.
• In a saucepan over medium-high heat, melt your butter.  Once melted, add the garlic and mix well.  Then add your flour and whisk until combined and thick.  Add the milk to the butter/flour mixture and stir until the sauce is thick and creamy.  Add salt, pepper, paprika, oregano and nutmeg.  Mix until incorporated.
• In a large mixing bowl add in your pasta, chicken, spinach and mix.  Then add your bechamel sauce over the mixture and stir until it is all creamy and coated.
• Pour mixture into your 13×9 pan and evenly distribute.  Top with cheese.  Bake for 15-20 minutes until the dish is bubbly and the cheese is melted.  If the top isn’t golden brown, switch to broil for 2-3 minutes, watching closely to prevent burning.

Notes

• Add in any other semi-cooked vegetables to this that you like or have as a side dish.  We love zucchini & will add it!