Meal Prep Mondays: Cozy Fall Feasts

Ingredients:

For the Herb-Roasted Chicken:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• Salt and black pepper, to taste
• Zest of 1 lemon

For the Roasted Root Vegetables:

• 4 cups mixed root vegetables (carrots, parsnips, and potatoes), peeled and cut into chunks
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and black pepper, to taste

Instructions:

1. Preheat your oven to 425°F (220°C).

2. In a small bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, black pepper, and lemon zest.

3. Pat the chicken thighs dry with paper towels. Rub the herb and oil mixture all over the chicken, ensuring they are well coated.

4. Heat an oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down in the skillet. Sear for about 3-4 minutes until the skin is golden and crispy. Flip the chicken and sear for an additional 2 minutes.

5. Transfer the skillet with the seared chicken to the preheated oven. Roast for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear.

6. While the chicken is roasting, toss the peeled and chunked root vegetables with olive oil, dried thyme, salt, and black pepper in a mixing bowl.

7. Spread the seasoned root vegetables on a baking sheet in a single layer. Roast in the same oven with the chicken for about 20-25 minutes or until the vegetables are tender and slightly caramelized.

8. Serve the herb-roasted chicken thighs alongside the roasted root vegetables. You can garnish with fresh herbs or lemon wedges if desired.

Ingredients:

• 1 cup Arborio rice
• 1/2 cup canned pumpkin puree
• 4 cups vegetable or chicken broth
• 1/2 cup dry white wine (optional)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 1/2 teaspoon ground nutmeg
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (for garnish)

Instructions:

1. In a saucepan, warm the vegetable or chicken broth over low heat. Keep it simmering but not boiling.

2. In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.

3. Add the Arborio rice to the skillet with the onion and garlic. Stir to coat the rice with the oil and cook for about 2 minutes until the edges of the rice become translucent.

4. If using wine, pour it into the skillet and stir until it's mostly absorbed by the rice.

5. Spoon in the pumpkin puree and stir it into the rice until well combined.

6. Start adding the warm broth to the rice, one ladleful at a time. Stir continuously and allow the liquid to be absorbed by the rice before adding more. Continue this process until the rice is creamy and cooked to your desired level of doneness. This usually takes about 18-20 minutes.

7. When the rice is almost done, season with ground nutmeg, salt, and black pepper. Adjust the seasoning to taste.

8. Remove the skillet from heat and stir in the unsalted butter and grated Parmesan cheese until they melt into the risotto, making it rich and creamy.

9. Spoon the pumpkin risotto onto plates or into bowls. Garnish with chopped fresh parsley and additional grated Parmesan cheese if desired.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 1 pound (450g) ground sausage (pork or turkey)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 medium apple, peeled, cored, and diced
• 1/2 cup breadcrumbs
• 1/2 cup shredded cheddar cheese
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme
• Salt and black pepper, to taste
• Olive oil, for brushing

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Cut the acorn squash in half and scoop out the seeds and stringy flesh. Brush the inside of each squash half with a little olive oil and season with salt and pepper. Place them, cut side down, on a baking sheet lined with parchment paper.

3. Roast the squash in the preheated oven for 30-35 minutes, or until the flesh is tender when pierced with a fork. Remove them from the oven and set aside.

4. In a large skillet, cook the ground sausage over medium heat, breaking it apart into crumbles as it cooks. Once it's cooked through and no longer pink, remove it from the skillet and drain any excess fat.

5. In the same skillet, add a little olive oil if needed. Add the chopped onion and sauté for about 2 minutes until it begins to soften. Add the minced garlic and diced apple. Sauté for an additional 2-3 minutes until the apple is slightly softened.

6. Return the cooked sausage to the skillet with the sautéed onion and apple. Stir in the dried sage, dried thyme, breadcrumbs, and half of the shredded cheddar cheese. Mix everything together until well combined. Season with salt and black pepper to taste.

7. Turn the roasted acorn squash halves over so they are cut side up. Fill each squash half with the sausage and apple mixture, packing it down slightly. Sprinkle the remaining cheddar cheese on top of each stuffed squash.

8. Place the stuffed acorn squash back in the oven and bake for an additional 15-20 minutes, or until the filling is heated through, and the cheese is melted and bubbly.

9. Carefully remove the stuffed acorn squash halves from the oven and let them cool for a few minutes. Serve while warm.

Ingredients:

For the Pumpkin and Sage Ravioli Dough:

• 2 cups all-purpose flour
• 2 large eggs
• 1/2 cup canned pumpkin puree
• 1/2 teaspoon salt

For the Pumpkin and Sage Ravioli Filling:

• 1 cup canned pumpkin puree
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon ground nutmeg
• Salt and black pepper, to taste
• Fresh sage leaves for garnish (optional)

For the Brown Butter Sauce:

• 1/2 cup (1 stick) unsalted butter
• 10-12 fresh sage leaves
• Salt and black pepper, to taste
• Grated Parmesan cheese, for garnish (optional)

Instructions:

For the Pumpkin and Sage Ravioli Dough:

1. In a mixing bowl, combine the flour and salt. Create a well in the center and add the eggs and pumpkin puree. Gradually incorporate the flour into the wet ingredients until a dough forms.

2. Turn the dough onto a lightly floured surface and knead it for about 5 minutes until it becomes smooth and elastic. If the dough is too sticky, you can add a little more flour.

3. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.

For the Pumpkin and Sage Ravioli Filling:

4. In a mixing bowl, combine the canned pumpkin puree, ricotta cheese, grated Parmesan cheese, ground nutmeg, salt, and black pepper. Mix until the filling is well combined. Taste and adjust the seasoning if needed.

For Assembling the Ravioli:

5. Divide the rested dough into smaller portions. Roll out one portion of dough on a floured surface into a thin sheet, about 1/8-inch thick.

6. Place small spoonfuls of the pumpkin and sage filling onto the rolled-out dough, leaving space between each mound of filling.

7. Carefully place another sheet of rolled-out dough on top of the one with the filling.

8. Press down around each mound of filling to remove any air pockets and seal the ravioli. Use a knife or a ravioli cutter to cut out individual ravioli squares or circles.

9. Repeat this process with the remaining dough and filling until you have made all the ravioli.

For the Brown Butter Sauce:

10. In a large skillet over medium heat, melt the unsalted butter. Add the fresh sage leaves and cook, stirring constantly, until the butter turns a golden brown color and emits a nutty aroma. Be cautious not to burn the butter. This should take about 2-3 minutes.

11. Remove the browned sage leaves from the butter and set them aside for garnish. Season the brown butter sauce with salt and black pepper. Keep it warm over low heat while you cook the ravioli.

For Cooking and Serving:

12. Bring a large pot of salted water to a gentle boil. Carefully add the pumpkin and sage ravioli to the boiling water. Cook for about 2-3 minutes or until they float to the surface.

13. Use a slotted spoon to remove the cooked ravioli from the water and transfer them directly into the skillet with the brown butter sauce. Gently toss to coat the ravioli in the sauce.

14. Serve the pumpkin and sage ravioli with brown butter sauce on plates or in bowls. Garnish with the reserved browned sage leaves and grated Parmesan cheese, if desired.

15. Enjoy your Handmade Pumpkin and Sage Ravioli with Brown Butter Sauce, a delicious and comforting homemade pasta dish that captures the flavors of fall!

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 (14-ounce) cans black beans, drained and rinsed
• 1 (28-ounce) can crushed tomatoes
• 2 cups vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• Salt and black pepper to taste
• Optional toppings: chopped cilantro, sliced green onions, shredded cheddar cheese, sour cream, and lime wedges

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent. Add the minced garlic and sauté for another 30 seconds until fragrant.

2. Stir in the diced sweet potatoes, red bell pepper, and green bell pepper. Sauté for 5-7 minutes, until the vegetables begin to soften.

3. Add the drained and rinsed black beans, crushed tomatoes, and vegetable broth to the pot. Stir to combine.

4. Add the chili powder, ground cumin, smoked paprika, ground cinnamon, salt, and black pepper. Stir well to distribute the spices evenly.

5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 20-25 minutes, or until the sweet potatoes are tender. Stir occasionally.

6. Taste the chili and adjust the seasoning as needed. You can add more salt, pepper, or spices to suit your preferences.

7. Ladle the Sweet Potato and Black Bean Chili into bowls. Top with optional toppings like chopped cilantro, sliced green onions, shredded cheddar cheese, sour cream, and a squeeze of lime juice if desired.

Ingredients:

For the Filling:

• 1 pound (450g) beef stew meat, cubed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 potatoes, peeled and diced
• 1 cup frozen peas
• 1 cup frozen corn
• 1/4 cup all-purpose flour
• 2 cups beef broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• Salt and black pepper to taste

For the Pie Crust:

• 2 store-bought pie crusts (or homemade if preferred)

Instructions:

For the Filling:

1. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the cubed beef and brown it on all sides. Remove the beef from the skillet and set it aside.

2. In the same skillet, add chopped onions and garlic. Sauté for about 2-3 minutes until the onions become translucent.

3. Add the carrots and potatoes to the skillet. Cook for another 5 minutes, stirring occasionally.

4. Return the browned beef to the skillet. Sprinkle the flour over the meat and vegetables. Stir to coat everything evenly.

5. Pour in the beef broth and Worcestershire sauce, stirring constantly until the mixture thickens, usually for about 3-5 minutes.

6. Add the frozen peas and corn. Season with dried thyme, salt, and black pepper. Continue to simmer for an additional 5-7 minutes until the vegetables are tender and the filling is thick and hearty.

For Assembling the Pot Pie:

7. Preheat your oven to the temperature specified on the pie crust package (typically around 375°F or 190°C).

8. Unroll one of the pie crusts and line the bottom of a pie dish.

9. Pour the prepared beef and vegetable filling into the pie crust.

10. Unroll the second pie crust and place it over the top of the filling. Trim any excess crust hanging over the edges.

11. Press the edges of the two pie crusts together to seal the pie. You can use a fork to crimp the edges for a decorative touch. Don't forget to cut a few small slits in the top crust to allow steam to escape.

12. Place the pot pie on a baking sheet (to catch any potential drips) and bake it in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.

13. Once baked, remove the Beef and Vegetable Pot Pie from the oven and let it cool for a few minutes before serving.

14. Slice and serve your delicious, comforting Beef and Vegetable Pot Pie. Enjoy!

Ingredients:

For the Honey Mustard Glazed Ham:

• 1 bone-in ham (about 5-6 pounds)
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 1/4 cup brown sugar
• 2 tablespoons whole-grain mustard
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
• Salt and black pepper, to taste

For the Cheesy Garlic Parmesan Mashed Cauliflower:

• 1 large head of cauliflower, cut into florets
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/4 cup cream cheese
• 2 tablespoons unsalted butter
• Salt and black pepper, to taste
• Chopped fresh parsley for garnish (optional)

Instructions:

For the Honey Mustard Glazed Ham:

1. Preheat your oven according to the ham packaging instructions (usually around 325°F or 162°C).

2. If your ham isn't pre-scored, use a sharp knife to make shallow diagonal cuts in a diamond pattern all over the surface of the ham.

3. In a mixing bowl, combine the honey, Dijon mustard, brown sugar, whole-grain mustard, minced garlic, chopped rosemary, salt, and black pepper. Mix until well combined.

4. Place the scored ham in a roasting pan. Brush a generous amount of the honey mustard glaze all over the ham, making sure to get it into the scored cuts.

5. Cover the ham with aluminum foil and bake it in the preheated oven, following the package instructions for cooking times based on the weight of your ham. Typically, you'll cook it for about 15-20 minutes per pound, or until the internal temperature reaches 140°F (60°C). Baste the ham with the remaining glaze every 30 minutes.

6. Once done, remove the ham from the oven and let it rest for 15-20 minutes before slicing. This allows the juices to redistribute and keeps the ham moist.

For the Cheesy Garlic Parmesan Mashed Cauliflower:

7. While the ham is baking, steam the cauliflower florets until they are tender, about 10-15 minutes. Drain well.

8. Place the steamed cauliflower in a large bowl. Add minced garlic, grated Parmesan cheese, cream cheese, and unsalted butter. Use a potato masher or a hand mixer to mash and blend everything together until smooth and creamy. Season with salt and black pepper to taste.