6 Delicious Fall Meal Preps for Cozy Nights

As the weather cools down, there’s nothing better than coming home to a warm, comforting meal. These recipes are perfect for busy weeknights, and they’ll leave you feeling satisfied and cozy.

1. Butternut Squash and Apple Soup

This creamy and flavorful soup is like a warm hug in a bowl. The sweetness of the apples complements the earthy butternut squash beautifully.

Ingredients

• 1 butternut squash, peeled, seeded, and cubed
• 2 apples, peeled, cored, and chopped
• 1 onion, chopped
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste

Instructions

1. Roast the squash and apples: Preheat oven to 400°F (200°C). Toss butternut squash and apples with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
2. Sauté the onion: Heat a drizzle of olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Combine and simmer: Add the roasted squash and apples, vegetable broth, cinnamon, and nutmeg to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the flavors have melded.
4. Blend until smooth: Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Season and serve: Season with salt and pepper to taste. Serve warm with a dollop of Greek yogurt or a sprinkle of toasted pumpkin seeds.

Meal Prep Tip: This soup is perfect for freezing! Make a big batch and store it in individual containers in the freezer. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.

2. Harvest Chicken and Wild Rice Casserole

This hearty casserole is packed with fall flavors like cranberries, pecans, and wild rice. It’s a complete meal in one dish, making it ideal for busy weeknights.

Ingredients

• 2 cups cooked wild rice
• 2 cups cooked chicken, shredded or diced
• 1 cup chopped broccoli florets
• 1/2 cup chopped carrots
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Preheat oven: Preheat oven to 350°F (175°C).
2. Combine ingredients: In a large bowl, combine wild rice, chicken, broccoli, carrots, cranberries, and pecans.
3. Make the sauce: In a separate bowl, whisk together chicken broth, heavy cream, Parmesan cheese, salt, and pepper.
4. Assemble and bake: Pour the sauce over the rice and chicken mixture. Stir to combine. Transfer to a greased 9×13 inch baking dish. Bake for 20-25 minutes, or until heated through and bubbly.

Meal Prep Tip: Assemble the casserole in advance and store it in the refrigerator. When ready to eat, bake as directed. You can also freeze the unbaked casserole for up to 3 months. Thaw overnight in the refrigerator before baking.

3. Slow Cooker Apple Cider Pork Tenderloin

This tender and flavorful pork tenderloin is perfect for a cozy fall dinner. The apple cider adds a touch of sweetness, while the spices create a warm and inviting aroma.

Ingredients

• 1 pork tenderloin (about 1 pound)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup apple cider
• 1/2 cup chopped onion
• 2 cloves garlic, minced

Instructions

1. Sear the pork: Heat olive oil in a large skillet over medium-high heat. Season pork tenderloin with salt, pepper, cinnamon, and nutmeg. Sear pork on all sides until golden brown.
2. Add to slow cooker: Transfer the pork to a slow cooker. Add apple cider, onion, and garlic.
3. Cook on low: Cook on low for 4-6 hours, or until pork is cooked through and reaches an internal temperature of 145°F (63°C).
4. Shred and serve: Remove pork from slow cooker and shred with two forks. Serve with your favorite fall sides like healthy roasted vegetables or mashed sweet potatoes.

Meal Prep Tip: Shred the cooked pork and store it in the refrigerator with the cooking liquid. Reheat in the microwave or on the stovetop when ready to eat.

4. Pumpkin Chili

This hearty chili is packed with fall flavors like pumpkin, chili powder, and cumin. It’s a perfect meal for a chilly evening.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound ground turkey or beef
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) diced tomatoes, undrained
• 1 can (15 ounces) pumpkin puree
• 1 cup vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions

1. Brown the meat: Heat olive oil in a large pot over medium heat. Add onion and cook until softened. Add garlic and cook for 1 minute more. Add ground turkey or beef and cook until browned, breaking it up as it cooks.
2. Add remaining ingredients: Add black beans, kidney beans, diced tomatoes, pumpkin puree, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper to the pot.
3. Simmer: Bring to a boil, then reduce heat and simmer for 30 minutes, or until chili has thickened.

Meal Prep Tip: This chili is even better the next day! Make a big batch and store it in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.

5. Roasted Vegetable and Quinoa Salad

This warm and satisfying salad is a great way to use up seasonal vegetables. The quinoa adds protein and fiber, making it a complete meal.

Ingredients

• 1 cup cooked quinoa
• 1 cup chopped butternut squash
• 1 cup Brussels sprouts, halved
• 1/2 cup chopped red onion
• 1/4 cup dried cranberries
• 1/4 cup toasted pecans
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions

1. Roast the vegetables: Preheat oven to 400°F (200°C). Toss butternut squash, Brussels sprouts, and red onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
2. Make the salad: In a large bowl, combine cooked quinoa, roasted vegetables, cranberries, and pecans.
3. Make the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
4. Toss and serve: Pour dressing over salad and toss to coat. Serve warm or at room temperature.

Meal Prep Tip: Roast the vegetables and cook the quinoa in advance. Store them separately in the refrigerator. Assemble the salad just before eating to keep the vegetables crisp.

6. Baked Apples with Oatmeal Crumble

These baked apples are a classic fall dessert that’s also healthy and satisfying. The oatmeal crumble adds a touch of sweetness and crunch.

Ingredients

• 4 apples, cored
• 1/4 cup chopped pecans
• 1/4 cup rolled oats
• 2 tablespoons brown sugar
• 1 tablespoon butter, melted
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat oven: Preheat oven to 375°F (190°C).
2. Make the crumble: In a small bowl, combine pecans, oats, brown sugar, melted butter, and cinnamon.
3. Fill the apples: Fill the cored apples with the crumble mixture.
4. Bake: Place the apples in a baking dish and bake for 30-40 minutes, or until apples are tender and crumble is golden brown.

Meal Prep Tip: Bake the apples ahead of time and store them in the refrigerator. Reheat in the microwave or oven when ready to enjoy.

Final Thoughts

Embrace the cozy flavors of fall with these delicious and healthy meal prep recipes. With a little planning, you can enjoy heartwarming meals all season long, even on busy weeknights. Happy cooking!