Looking for fall recipes on a budget? Hit your local farmer’s market! Seasonal produce is cheapest – and tastiest. Use it as the base for your recipes to save big money. As a bonus, your meals will taste better and your kids will be introduced a wider variety of fruits and vegetables. My daughter loves strolling through the farmer’s market, learning about how food is grown and picking out produce to prepare throughout the week.
Here are three of my favorite fall recipes.
Kielbasa, cabbage and apple sauté
This hearty dish is easy to whip and very versatile. We’ve tried different types of cabbage including purple and napa. Switch out the meats or swap the apple for a pear. Serve it with rice or mashed potatoes.
- 1 head of cabbage
- 1 large apple
- 1/2 a sweet onion
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 package kielbasa (We used turkey.)
- Salt and pepper to taste.
- Chop the cabbage into bite size pieces and then boil it. Drain the water and set the cabbage aside.
- Chop apple and onion. Saute in a large pan with the butter and olive oil. Season with salt and pepper.
- Once the apple and onion begin to soften, add sliced kielbasa. Cook until sausage is warm.
- Add in cabbage. Toss and serve.
Lemon rosemary chicken stew
This soup is perfect for cool days when a little extra comfort is needed. It packs well in lunch boxes. Add additional veggies if preferred.
- 1 pound carrots
- 1 pound celery
- 4 cloves garlic
- 1 sweet onion
- 1 lemon
- 3 potatoes
- 2 pounds chicken breast
- 1 sprig Rosemary
- 32 ounce chicken broth
- Herbs of your choice
- Wash and chop veggies.
- Place veggies in crockpot.
- Cut lemon in half and place in crockpot.
- Put chicken breast on top of veggies.
- Place rosemary, garlic cloves (if left whole) and herbs/spices of your choice on top of chicken. (I used black pepper, parsley, Italian seasoning and Penzy’s Forward blend.)
- Cook on high until chicken is completely cooked and veggies are tender.
- Remove lemon and Rosemary (and garlic cloves if desired).
- Remove chicken, shred and return to crockpot.
- Stir to combine.
These pumpkin muffins are full of flavor – plus fiber and healthy fats! They are moist and make a great for breakfast, as a side dish to soup or a yummy sweet treat substitute. They are quick and easy to whip up.
- 1⅔ cup flour
- 1/2 cup coconut oil
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sugar
- 1 large can pure pumpkin or three cups fresh cooked pumpkin
- 2 tablespoons pumpkin pie spice
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup plain Greek yogurt
- Mix flour, baking soda, salt and pumpkin pie spice.
- In another bowl, beat sugar and eggs until fluffy. Addhttp://www.piccolouniverse.com/?p=7717 pumpkin, vanilla and yogurt. Mix well. Fold in dry ingredients.
- Pour into muffin tins, loaf pan, etc.
- Bake at 350 until knife comes out clean when poked (about 30 minutes).
Let us know if you try these fall recipes in the comments below. We’d also love to hear your family’s favorite recipes.