It’s Fall! And the weather has finally decided to show it. Lol I’m loving the 70 degree days and 40 degree nights. I’m all about bundling up in warm socks and cozy blankets to play games, watch movies, or just hide from the cold. What better to have on these cold nights indoors than good food. I want to share with you some of my favorite meals to enjoy during the Fall.

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I love to cook and bake. I started cooking at about seven years old. It has been such a comfort to me being in the kitchen chopping and preparing meals (with lots of love, of course). Light dishes of the spring and summer like pasta salads, subs, and fresh berries are great to enjoy when the weather is hot. When the weather gets cold, however, you want to enjoy something warm and hearty. Chunky soups, stews, and a warm drink can turn a frosty fall night into paradise.

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Here are some of my favs. Now all these meals are easy. Can be cooked in a crock pot, instant pot, or oven. And feel free to add your favorite herbs and spices to make these dishes your own. I’m a pescatarian, but my hubby and kids aren’t. So the meat in these dishes can be left out or switched with another protein.

Try them. Tell me what you think. Share your own favorites. Pray you enjoy!

Canadian Bacon Casserole

1 package Canadian bacon

8-10 eggs

1 cup whipping cream

1 cup half and half

2 cups sharp cheese

Directions: Preheat oven to 350⁰. Place bacon in the bottom of baking dish. Put cheese on top and create a well over each piece of Canadian bacon. Put an egg in each well. Pour whipping cream and half and half over cheese. Bake for 40 to 45 mins.

 

Overnight Baked Oatmeal

2 cups rolled oats (old fashioned oats)

1 cup whole milk

⅓-½ cup sucanat (based on how sweet you want it) brown sugar also works well

2 tablespoons melted coconut oil

2 eggs

1 ½ teaspoons baking powder

½ teaspoon salt

1 teaspoon vanilla

½ teaspoon cinnamon

  1. In a mixing bowl, combine oats and milk. Cover and refrigerate overnight.
  2. In the morning, add the remaining ingredients and mix well.
  3. Pour into a greased 8 inch baking dish.
  4. Bake at 350 degrees for 30 minutes.

***Add-ins: raisins, chocolate chips, dried fruit, nuts, peanut butter, pureed fruit, chopped fresh fruit, etc*** (Courtsey of the Homorous Homemaking https://www.humoroushomemaking.com/baked-oatmeal-revised )

 

Spinach dip

2 packages cream cheese

1 box spinach or ½ bag frozen spinach or 2 cups fresh spinach (cooked)

¼-½ cup milk or cream

Salt and pepper to taste

  1. Melt cream cheese in a pot on low.
  2. Add milk and stir.
  3. Add spinach, salt, and pepper. Warm through.

I like to add:

Artichoke hearts

Sauteed garlic and onions

Crushed red pepper flakes

*I usually go rogue with this one and just use what I have on hand. Feel free to play with this basic recipe to make this dip your own.

 

Veggie Soup

4 28 oz. cans organic diced tomatoes (8 small cans)

1 bag frozen soup veggies

garlic powder

onion powder

thyme

Salt and pepper to taste

This is another rogue recipe. I just dump in what I have and go. It always turns out great. So satisfying.

 

Chili

1 lb ground turkey

4 cans red kidney beans

2 28 oz. large cans tomato sauce

2 28 oz. large cans diced tomatoes

Chili powder

Smoke paprika

Garlic powder

Onion powder

Salt and pepper to taste

Red pepper flakes

  1. Cook ground turkey with salt and pepper until browned.
  2. Mix everything else in a pot and heat.

 

Broccoli Cornbread

1-10oz Box chopped broccoli

1 box jiffy cornbread mix

1 large onion (chopped)

½ cup butter

4 eggs

6oz cottage cheese

3 slices cooked bacon (crumbled)

Directions: Preheat oven to 400⁰. Mix all ingredients well. Put into an 8×8 baking pan. Bake for 25 mins.

 

Roasted Chicken with Veggies

1 chicken (approximately 5)

Veggies of your choice (I like onion, carrot, potato, and leeks)

Rosemary

Thyme

Sage

Salt and pepper to taste

Put chicken into covered roasting pan with veggies, season, and roast in oven at 350 degrees for 1-1 ½ hours. (If roasting pan is covered, chicken should not dry out.)

 

Hot Chocolate

2 cups confectioners sugar

1 cup unsweetened cocoa powder

2 cups powdered milk or instant nonfat dry milk

In a large bowl, sift the confectioner’s sugar, then the unsweetened cocoa, to get rid of any lumps. Stir in the powdered milk, and whisk well until everything is combined. Add mini marshmallows to the container, if desired. This can be kept in the pantry for 6 months.

When you want to make hot cocoa, combine equal parts hot cocoa mix and hot water. I like to put the hot cocoa mix in the cup and add the hot liquid on top, and stir, in order to not get any lumps. Enjoy!

Note: As a guideline, ½ cup of cocoa mix and ½ cup hot water is the right amount for me to enjoy in one serving.

(Courtsey of The Pioneer Woman  https://thepioneerwoman.com/food-and-friends/how-to-make-hot-chocolate-mix/ )

 

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Naja Coles

I’m most importantly a follower of Christ by who’s blood we believe there is salvation. We believe in biblical Truth only. Being led by the Spirit of God, we seek to raise our family by that Truth. I am a wife of 7 years, and mom to 8 wonderful children ages 6-7 months. We have been homeschooling for 2 years officially (6 if you include preschool). I enjoy music, gardening, and learning to live a healthy, non-toxic lifestyle. 

Matthew 4:17

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