As fall arrives, meal prepping becomes a true game-changer. That’s where make-ahead fall recipes come in. Imagine coming home after a busy day to the comforting aroma of a meal that’s ready to go. These recipes are designed to save time, keep you healthy, and leave you satisfied.
Craving comfort foods like pumpkin chili or maple-glazed chicken? You’ll love these make-ahead options. They’re perfect for busy days when you want something healthy and filling. I’ve included a variety of healthy fall dinners, from sheet pan meals to slow cooker recipes. There’s something for everyone here.
Take a look at these 15 fall meal prep ideas. They’ll simplify your week and bring cozy fall flavors to your table. You’re sure to find a new favorite to prep in advance!
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15 Make-Ahead Fall Recipes for Busy Days
Prepped-Ahead Maple Glazed Chicken and Root Vegetables
This dish is perfect for busy days when you need a make-ahead fall dinner that’s packed with flavor. The tender, boneless, skinless chicken breasts pair beautifully with roasted root vegetables. The maple glaze adds a cozy fall touch, making this dish a seasonal favorite.
Ingredients for Your Make-Ahead Fall Dinner
- 4 boneless, skinless chicken breasts
- 2 large sweet potatoes, peeled and cubed
- 4 large carrots, peeled and sliced
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 3 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Fresh thyme (optional, for garnish)
Prepped-Ahead Maple Glazed Chicken and Root Vegetables
This dish is perfect for busy days when you need a make-ahead fall dinner that’s packed with flavor. The tender, boneless, skinless chicken breasts pair beautifully with roasted root vegetables. The maple glaze adds a cozy fall touch, making this dish a seasonal favorite.
Ingredients
- 4 Boneless Skinless Chicken Breast
- 2 Large Sweet Potatoes, Peeled & Cubed
- 4 Large Carrots, Peeled and Sliced
- 1 Large Red Onion, Sliced or Cut Into Wedges
- 2 Tbl Olive Oil
- 3 Tbl Pure Maple Syrup
- 2 Tbl Dijon Mustard
- 1 Tbl Apple Cider Vinegar
- Salt/Pepper to Taste
- Fresh Thyme, Optional for Garnish
Instructions
- Prep the chicken and veggies: Place the chicken breasts in a large dish and arrange the sweet potatoes, carrots, and red onion around them. Drizzle with olive oil and season with salt and pepper.
- Make the maple glaze: In a small bowl, whisk together the maple syrup, Dijon mustard, and apple cider vinegar. Pour half of the glaze over the chicken and vegetables. Reserve the rest for later.
- Bake: Cover the dish and store it in the fridge until you’re ready to cook (perfect for meal prep!). When ready, preheat your oven to 400°F (200°C). Bake for 30-35 minutes or until the chicken is fully cooked and the vegetables are tender.
- Glaze and serve: In the last 5 minutes of cooking, drizzle the remaining maple glaze over the dish and return to the oven. Garnish with fresh thyme if desired.
- This makes 4 servings. Each serving is 7 Points on Weight Watchers. Enjoy!
Slow Cooker Apple Cider Pulled Pork Sliders
These slow cooker sliders bring together tender, juicy pulled pork with the subtle sweetness of apple cider. Perfect for those busy days when you want a comforting meal waiting for you.
Ingredients For Slow Cooker Apple Cider Pulled Pork Sliders
- Boneless Pork Loin
- Apple cider
- Apple cider vinegar
- Dijon mustard
- Honey
- Smoked paprika, garlic powder, and onion powder
- Salt and pepper
- Slider buns
- Coleslaw Shredded Mix
Slow Cooker Apple Cider Pulled Pork Sliders
These slow cooker sliders bring together tender, juicy pulled pork with the subtle sweetness of apple cider. Perfect for those busy days when you want a comforting meal waiting for you.
Ingredients
- 3 Pounds Boneless Pork Loin
- 1.5 Cups Apple Cider
- 1/2 Cup Apple Cider Vinegar
- 1/4 Cup Dijon Mustard
- 1/4 Cup Honey
- 1 Tsp Smoked Paprika
- 1 Tsp Garlic & Onion Powder
- Salt/Pepper To Taste
- Slider Buns
- Coleslaw for Topping, Optional
Instructions
- Prepare the pork: Place the boneless pork loin in the slow cooker. In a bowl, mix the apple cider, apple cider vinegar, Dijon mustard, honey, smoked paprika, garlic powder, onion powder, salt, and pepper. Pour the mixture over the pork.
- Cook: Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the pork is tender and easily shredded. Shred and serve: Shred the pork using two forks. Serve on slider buns for a quick and flavorful meal.
- This makes 8 sliders. Each slider is 12 WW Points. Enjoy!
Savory Pumpkin and Goat Cheese Stuffed Shells
These savory stuffed shells are rich with pumpkin and goat cheese, nestled in a lighter creamy sauce. This dish is the perfect make-ahead fall dinner, cozy and flavorful, yet lighter on the calories.
Ingredients for Your Make-Ahead Fall Dinner:
- Jumbo Pasta Shells
- Pumpkin Puree
- Part Skim Ricotta And Goat Cheese
- Parmesan Cheese
- Garlic Powder And Dried Sage
- Fat-Free Half-And-Half
- Vegetable Broth
- Salt And Pepper
- Fresh Parsley
Savory Pumpkin and Goat Cheese Stuffed Shells
These savory stuffed shells are rich with pumpkin and goat cheese, nestled in a lighter creamy sauce. This dish is the perfect make-ahead fall dinner, cozy and flavorful, yet lighter on the calories.
Ingredients
- 12 Jumbo Pasta Shells, Cooked & Drained
- 1.5 Cups Pumpkin Puree
- 1 Cup Part Skim Ricotta Cheese
- 1/2 Cup Crumbled Goat Cheese
- 1/4 Cup Grated Parmesan Cheese
- 1 Tsp Each Garlic Powder and Dried Sage
- 1.5 Cups Fat Free Half and Half
- 1/2 Cup Vegetable Broth
- Salt/Pepper to Taste
- Fresh or Dried Parsley, for Garnish
Instructions
- Prepare the filling: In a bowl, mix the pumpkin puree, ricotta, goat cheese, Parmesan, garlic powder, sage, salt, and pepper until smooth.
- Stuff the shells: Fill each cooked pasta shell with the pumpkin and cheese mixture and set aside.
- Make the sauce: In a saucepan, heat the fat-free half-and-half and vegetable broth over medium heat until slightly thickened, about 5-7 minutes. Season with salt and pepper.
- Assemble and bake: Pour a layer of the sauce into a baking dish, place the stuffed shells on top, and pour the remaining sauce over them. Cover and bake at 350°F (175°C) for 25-30 minutes until bubbly and heated through. Garnish with fresh parsley before serving.
- This makes 4 Servings. Each serving is 11 WW Points. Enjoy!
Cranberry and Pecan Turkey Meatballs with Cranberry Balsamic Glaze
These Cranberry and Pecan Turkey Meatballs are savory with a touch of sweetness, made even more delicious with a tangy cranberry balsamic glaze. This dish is perfect for make-ahead fall meals or holiday gatherings.
Key Ingredients for Your Healthy Fall Dinner:
- Ground Turkey
- Dried Cranberries
- Pecans
- Breadcrumbs
- Egg
- Garlic Powder
- Onion Powder
- Dijon Mustard
- Salt And Pepper
- Fresh Rosemary (Optional)
Ingredients for Cranberry Balsamic Glaze:
- Cranberry Sauce
- Balsamic Vinegar
- Honey
- Fresh Rosemary (Optional for Garnish)
Cranberry and Pecan Turkey Meatballs with Cranberry Balsamic Glaze
These Cranberry and Pecan Turkey Meatballs are savory with a touch of sweetness, made even more delicious with a tangy cranberry balsamic glaze. Perfect for make-ahead fall meals or holiday gatherings.
Ingredients
- 1 lb Ground Turkey Breast
- 1/2 Cup Dried Reduced Sugar Cranberries, Left Whole or Chopped
- 1/4 Cup Pecans, Finely Chopped
- 1/4 Cup Breadcrumbs
- 1 Large Egg
- 1 Tsp Each Garlic and Onion Powder
- 1 Tbl Dijon Mustard
- Salt/Pepper to Taste
Cranberry Glaze Ingredients
- 1/2 Cup Whole Berry Cranberry Sauce (Canned or Homemade)
- 2 Tbl Balsamic Vinegar
- 1 Tbl Honey
Instructions
- Make the meatballs: In a large bowl, combine the ground turkey breast, cranberries, pecans, breadcrumbs, egg, garlic powder, onion powder, Dijon mustard, salt, and pepper. Mix until just combined.
- Form the meatballs: Roll the mixture into 12 small meatballs and place them on a baking sheet lined with parchment paper.
- Bake: Preheat the oven to 375°F (190°C) and bake for 20-25 minutes, or until the meatballs are cooked through and golden brown.
- Make the cranberry balsamic glaze: While the meatballs are baking, heat the cranberry sauce, balsamic vinegar, and honey in a small saucepan over medium heat. Stir until smooth and simmer for 3-4 minutes, until the glaze thickens slightly.
- Serve: Drizzle the meatballs with the cranberry balsamic glaze and garnish with fresh rosemary if desired. Serve warm.
- This makes 4 servings (3 meatballs per serving). On WW, each serving is 9 WW Points. Enjoy.
Prepped-Ahead Baked Chicken Breasts with Honey Mustard Glaze
These juicy baked chicken breasts are marinated in a sweet and tangy honey mustard glaze and baked to perfection. This dish is simple to prep ahead of time, making it perfect for busy fall dinners.
Key Ingredients for Your Make-Ahead Fall Dinner:
- Boneless, Skinless Chicken Breasts
- Dijon Mustard
- Honey
- Olive Oil
- Apple Cider Vinegar
- Garlic Powder
- Onion Powder
- Salt And Pepper
- Fresh Parsley (Optional)
Prepped-Ahead Baked Chicken Breasts with Honey Mustard Glaze | Make-Ahead Fall Dinner
These baked chicken breasts are marinated in a sweet and tangy honey mustard glaze, perfect for a cozy make-ahead fall dinner. Easy to prep ahead and bake on busy nights, this recipe is simple, healthy, and delicious."
Ingredients
- 4 Boneless Skinless Chicken Breasts
- 1/4 Cup Dijon Mustard
- 2 Tbl Honey
- 2 Tbl Olive Oil
- 1 Tbl Apple Cider Vinegar
- 1 Tsp Each Garlic and Onion Powder
- Salt/Pepper to Taste
- Fresh Parsley, Optional
Instructions
- Marinate the chicken: In a bowl, whisk together the Dijon mustard, honey, olive oil, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Place the chicken breasts in a dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes, or overnight for best results.
- Bake: Preheat the oven to 400°F (200°C). Place the marinated chicken breasts on a baking sheet lined with parchment paper. Bake for 30-35 minutes, or until the chicken is fully cooked and golden brown.
- Serve: Garnish with fresh parsley if desired and serve warm.
- This makes 4 servings. Each serving is 5 WW Points. Enjoy!
Pumpkin Black Bean Chili with Avocado Cream
This cozy Pumpkin Black Bean Chili brings together the rich flavors of pumpkin, black beans, and spices for a comforting and hearty fall dish. The addition of a fresh avocado cream adds the perfect balance. It’s a great option for make-ahead fall dinners and is also vegetarian.
Essential Ingredients for Your Healthy Fall Dinner:
- Black Beans
- Canned Pumpkin
- Diced Tomatoes
- Onion
- Garlic
- Vegetable Broth
- Chili Powder
- Cumin
- Smoked Paprika
- Avocado
- Lime Juice
- Salt And Pepper
- Fresh Cilantro (Optional, For Garnish)
Pumpkin Black Bean Chili with Avocado Cream | Healthy Make-Ahead Fall Dinner
This cozy Pumpkin Black Bean Chili brings together the rich flavors of pumpkin, black beans, and spices for a comforting and hearty fall dish. The addition of a fresh avocado cream adds the perfect balance. It’s a great option for make-ahead fall dinners and is also vegetarian.
Ingredients
- 2 15 oz Cans of Black Beans, Drained & Rinsed
- 1 15 oz Can of Pumpkin Puree
- 1 15 oz Can of Diced Tomatoes
- 1 Small Onion, Diced
- 2 Cloves Garlic, Minced
- 2 Cups Vegetable Broth
- 1 Tsp Cumin
- 1/2 Tsp Smoked Paprika
- 1 Ripe Avocado
- 1 Tbl Lemon Juice
- Salt/Pepper to Taste
- Fresh Cilantro Optional (Garnish)
Instructions
- Cook the aromatics: In a large pot, sauté the diced onion and minced garlic over medium heat until softened, about 3-4 minutes.
- Add the base: Stir in the black beans, canned pumpkin, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 30-40 minutes, stirring occasionally.
- Make the avocado cream: In a blender or small bowl, mash the avocado, lime juice, salt, and a splash of water until smooth and creamy.
- Serve: Ladle the chili into bowls and drizzle with the avocado cream. Garnish with fresh cilantro if desired.
- This makes 4 servings. Each serving is 2 WW Points. Enjoy!
Prepped-Ahead Turkey Sausage and Apple Stuffed Peppers
These stuffed peppers combine savory turkey sausage with sweet apples for a perfect make-ahead fall dinner. They’re easy to prep in advance and ideal for a cozy, healthy meal.
Ingredients for Your Healthy Make-Ahead Dinner:
- Turkey Sausage
- Apples
- Bell Peppers
- Quinoa
- Onion
- Garlic
- Dried Sage
- Olive Oil
- Salt And Pepper
- Fresh Parsley (Optional)
Prepped-Ahead Turkey Sausage and Apple Stuffed Peppers
These stuffed peppers combine savory turkey sausage with sweet apples and quinoa for a perfect make-ahead fall dinner. They’re easy to prep ahead and ideal for a cozy, healthy meal.
Ingredients
- 2 lbs Turkey Sausage
- 4 Apples, Diced
- 8 Large Bell Peppers
- 1 Cup Cooked Quinoa
- 1 Medium Onion, Diced
- 4 Cloves Garlic, Minced
- 2 Tsp Dried Sage
- Pam Olive Oil Spray
- Salt/Pepper to Taste
- Fresh Parsley, Optional
Instructions
- Cook the filling: Spray vegetable spray into a skillet over medium heat, sauté the turkey sausage, diced apples, onion, and garlic until the sausage is browned and the apples are softened, about 5-7 minutes. Stir in the cooked quinoa and dried sage. Season with salt and pepper.
- Prepare the peppers: Slice the tops off the bell peppers and remove the seeds. Stuff each pepper with the sausage and apple mixture, then place them in a baking dish.
- Bake: Preheat the oven to 375°F (190°C). Spray Olive Oil Vegetable Spray on the sides of the stuffed peppers and season with salt and pepper, and bake for 30-35 minutes until the peppers are tender and golden.
- Serve: Garnish with fresh parsley if desired and serve warm.
- This makes 4 servings with 2 Stuffed Peppers per serving. On WW, 2 Stuffed Peppers is 11 WW Points. Enjoy!
Overnight Apple Cinnamon Oatmeal Bake
This overnight oatmeal bake combines the warm flavors of apples and cinnamon, creating a cozy breakfast that’s perfect for fall mornings. It’s simple to prep ahead and makes for an easy, healthy breakfast.
Ingredients for Your Make-Ahead Fall Breakfast:
- Rolled Oats
- Apples
- Cinnamon
- Maple Syrup
- Almond Milk
- Vanilla Extract
- Baking Powder
- Eggs
- Salt
Overnight Apple Cinnamon Oatmeal Bake
This overnight oatmeal bake combines the warm flavors of apples and cinnamon, creating a cozy breakfast that’s perfect for fall mornings. It's simple to prep ahead and makes for an easy, healthy breakfast.
Ingredients
- 2 Cups Rolled Oats
- 2 Apples, Peeled, Cored and Sliced
- 1 Tsp Ground Cinnamon
- 1/4 Cup Maple Syrup
- 2 Cups Unsweetened Almond Milk
- 1 Tsp Vanilla Extract
- 1 Tsp Baking Powder
- 2 Large Eggs
- 1/4 Tsp Salt
Instructions
- Mix the dry ingredients: In a large bowl, combine the rolled oats, diced apples, ground cinnamon, baking powder, and salt. Mix the wet ingredients: In another bowl, whisk together the eggs, almond milk, maple syrup, and vanilla extract until smooth.
- Combine and refrigerate: Pour the wet ingredients into the dry mixture and stir until combined. Cover the bowl and refrigerate overnight.
- Bake: The next morning, preheat the oven to 350°F (175°C). Transfer the mixture into a greased baking dish and bake for 40 minutes, or until the top is golden brown and the center is set.
- Serve: Serve warm and enjoy!
- This makes 6 servings. Each serving is 5 WW Points. Enjoy!
Sweet Potato and Black Bean Enchiladas
These Sweet Potato and Black Bean Enchiladas are packed with flavor and nutrients, making them an ideal make-ahead fall dinner. The roasted sweet potatoes paired with black beans and spices create a hearty filling, while the enchilada sauce ties it all together for a comforting meal.
Ingredients for Your Healthy Make-Ahead Dinner:
- Sweet Potatoes
- Black Beans
- Corn Tortillas
- Red Enchilada Sauce
- Cheddar Cheese
- Cumin
- Chili Powder
- Garlic Powder
- Salt and Pepper
- Fresh Cilantro (Optional)
Sweet Potato and Black Bean Enchiladas
These Sweet Potato and Black Bean Enchiladas are packed with flavor and nutrients, making them an ideal make-ahead fall dinner. The roasted sweet potatoes paired with black beans and spices create a hearty filling, while the enchilada sauce ties it all together for a comforting meal.
Ingredients
- 2 Medium Sweet Potatoes, Peeled & Diced
- 1 15 oz Can of Black Beans, Rinsed and Drained
- 8 Corn Tortillas
- 1.5 Cups Red Enchilada Sauce
- 1 Cup Fat Free Kraft Shredded Cheddar Cheese
- 1 Tsp Each Cumin & Chili Powder
- 1/2 Tsp Garlic Powder
- Salt/Pepper to Taste
- Fresh Cilantro, Optional
Instructions
- Roast the sweet potatoes: Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, chili powder, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender.
- Prepare the filling: In a large bowl, combine the roasted sweet potatoes and black beans. Add salt and pepper to taste.
- Assemble the enchiladas: Warm the corn tortillas to make them pliable. Spoon the sweet potato and black bean mixture into each tortilla, roll them up, and place them seam-side down in a greased baking dish.
- Top and bake: Pour the enchilada sauce over the rolled tortillas and sprinkle the shredded cheddar cheese on top. Bake at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and bubbly.
- Serve: Garnish with fresh cilantro and serve warm.
- This makes 4 servings. Each serving is 2 Stuffed Tortillas. Each serving is 6 WW Points. Enjoy!
Balsamic Roasted Brussels Sprouts with Cranberries and Pecans
These Balsamic Roasted Brussels Sprouts are a perfect balance of savory and sweet, thanks to the tangy balsamic glaze, dried cranberries, and crunchy pecans. It’s a great side dish for a cozy make-ahead fall dinner and pairs well with a variety of main courses.
Ingredients for Your Healthy Make-Ahead Fall Side Dish:
- Brussels Sprouts
- Dried Cranberries
- Pecans
- Balsamic Vinegar
- Olive Oil
- Maple Syrup
- Salt And Pepper
Balsamic Roasted Brussels Sprouts with Cranberries and Pecans
These Balsamic Roasted Brussels Sprouts are a perfect balance of savory and sweet, thanks to the tangy balsamic glaze, dried cranberries, and crunchy pecans. It's a great side dish for a cozy make-ahead fall dinner and pairs well with a variety of main courses.
Ingredients
- 1.5 lbs Brussels Sprouts, Trimmed and Halved
- 1/3 Cup Dried Cranberries (Reduced Sugar)
- 1/3 Cup Pecans, Halved or Roughly Chopped
- 2 Tbl Balsamic Vinegar
- 2 Tbl Olive Oil
- 2 Tbl Maple Syrup
- Salt/Pepper to Taste
Instructions
- Prepare the Brussels sprouts: Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
- Roast the Brussels sprouts: Roast the Brussels sprouts for 20-25 minutes, or until they are golden-brown and slightly crispy on the edges.
- Make the balsamic glaze: In a small bowl, whisk together the balsamic vinegar and maple syrup.
- Combine and serve: Remove the Brussels sprouts from the oven, toss them with the balsamic glaze, dried cranberries, and pecans. Serve warm.
- This makes 4 servings. Each serving is 7 WW Points. Enjoy!
Roasted Butternut Squash and Quinoa Salad with Maple Dijon Dressing
This vibrant roasted butternut squash and quinoa salad is packed with healthy ingredients and topped with a tangy maple Dijon dressing, making it a perfect make-ahead fall dish. It’s light yet filling, ideal for lunch or dinner.
Ingredients for Your Healthy Make-Ahead Fall Salad:
- Butternut Squash
- Quinoa
- Baby Spinach
- Dried Cranberries
- Feta Cheese
- Maple Syrup
- Dijon Mustard
- Olive Oil
- Apple Cider Vinegar
- Salt And Pepper
Roasted Butternut Squash and Quinoa Salad with Maple Dijon Dressing
This vibrant roasted butternut squash and quinoa salad is packed with healthy ingredients and topped with a tangy maple Dijon dressing, making it a perfect make-ahead fall dish. It’s light yet filling, ideal for lunch or dinner.
Ingredients
- 1 Large Butternut Squash, Peeled & Cubed
- 1 Cup Quinoa, Rinsed
- 4 Cups Baby SPinach
- 1/3 Cup Reduced Sugar Dried Cranberries
- 1/2 Cup Crumbled Fat Free Feta Cheese
- 2 Tbl Olive Oil
- 1 Tbl Maple Syrup
- 1 Tbl Dijon Mustard
- 1 Tbl Apple Cider Vinegar
- Salt/Pepper to Taste
Instructions
- Roast the butternut squash: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
- Cook the quinoa: In a medium pot, bring 2 cups of water to a boil. Add the quinoa, cover, reduce the heat, and simmer for about 15 minutes, until all the water is absorbed. Fluff with a fork and set aside.
- Make the dressing: In a small bowl, whisk together the remaining olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper.
- Assemble the salad: In a large bowl, combine the roasted butternut squash, cooked quinoa, baby spinach, dried cranberries, and feta cheese. Drizzle with the maple Dijon dressing and toss gently to combine.
- Serve: Serve immediately, or refrigerate for later use as a healthy make-ahead meal.
- This makes 4 servings. Each serving is 8 WW Points. Enjoy!
Autumn Harvest Bowls with Maple Tahini Dressing
These Autumn Harvest Bowls are filled with roasted seasonal vegetables, quinoa, and hearty toppings, all tied together with a creamy maple tahini dressing. Perfect for a nutritious and cozy make-ahead fall meal.
Ingredients for Your Healthy Make-Ahead Fall Bowl:
- Butternut Squash
- Brussels Sprouts
- Quinoa
- Pomegranate Seeds
- Pumpkin Seeds
- Tahini
- Maple Syrup
- Lemon Juice
- Olive Oil
- Salt And Pepper
Autumn Harvest Bowls with Maple Tahini Dressing
These Autumn Harvest Bowls are filled with roasted seasonal vegetables, quinoa, and hearty toppings, all tied together with a creamy maple tahini dressing. Perfect for a nutritious and cozy make-ahead fall meal.
Ingredients
- 1 Large Butternut Squash, Peeled and Cubed
- 1 Lb Brussels Sprouts, Trimmed and Halved
- 1 Cup Quinoa, Rinsed
- 1/4 Cup Pomegranate Seeds
- 2 Tbl Pumpkin Seeds
- 2 Tbl Tahini
- 1 Tbl Maple Syrup
- 1 Tbl Lemon Juice
- 2 Tbl Olive Oil
- Salt/Pepper to Taste
Instructions
- Roast the vegetables: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
- Cook the quinoa: In a medium pot, bring 2 cups of water to a boil. Add the quinoa, cover, reduce the heat, and simmer for about 15 minutes, until all the water is absorbed. Fluff with a fork and set aside.
- Make the maple tahini dressing: In a small bowl, whisk together the tahini, maple syrup, lemon juice, salt, and a splash of water until smooth and creamy.
- Assemble the harvest bowls: Divide the quinoa into bowls, top with the roasted butternut squash and Brussels sprouts. Sprinkle with pomegranate seeds and pumpkin seeds, then drizzle with the maple tahini dressing.
- Serve: Enjoy immediately, or refrigerate for later as a healthy make-ahead meal.
- This makes 4 servings. Each serving is 8 WW Points. Enjoy!
Slow Cooker Chicken and Wild Rice Soup
This cozy Slow Cooker Chicken and Wild Rice Soup is a perfect healthy meal to prep ahead. Packed with tender chicken, wild rice, and vegetables, it’s ideal for a make-ahead fall dinner that will warm you up on chilly nights.
Ingredients for Your Healthy Make-Ahead Fall Dinner:
- Boneless, Skinless Chicken Breasts
- Wild Rice
- Carrots
- Celery
- Onion
- Garlic
- Chicken Broth
- Dried Thyme
- Olive Oil
- Salt And Pepper
Slow Cooker Chicken and Wild Rice Soup
This cozy Slow Cooker Chicken and Wild Rice Soup is a perfect healthy meal to prep ahead. Packed with tender chicken, wild rice, and vegetables, it’s ideal for a make-ahead fall dinner that will warm you up on chilly nights.
Ingredients
- 1.5 Lbs Boneless Skinless Chicken Breast
- 3/4 Cup Wild Rice
- 3 Carrots, Peeled and Diced
- 3 Celery Stalks, Diced
- 1 Small Onion, DIced
- 2 Cloves Garlic, Minced
- 6 Cups Fat Free Chicken Broth
- 1 Tsp Dried Thyme
- 1 Tbl Olive Oil
- Salt/Pepper to Taste
Instructions
- Prepare the ingredients: Add the chicken breasts, wild rice, carrots, celery, onion, garlic, chicken broth, dried thyme, salt, and pepper to the slow cooker. Drizzle with olive oil.
- Cook the soup: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and the rice is tender.
- Shred the chicken: Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the slow cooker.
- Serve: Stir the soup and serve warm. Adjust seasoning with additional salt and pepper if needed.
- This makes 6 servings. Each serving is 3 WW Points. Enjoy!
Sheet Pan Balsamic Chicken and Vegetables
This easy sheet pan balsamic chicken and vegetables is perfect for a one-pan healthy make-ahead fall dinner. Loaded with colorful vegetables and marinated chicken, it’s both nutritious and flavorful.
Ingredients for Your Healthy Make-Ahead Fall Dinner:
- Boneless, Skinless Chicken Breasts
- Carrots
- Brussels Sprouts
- Red Onion
- Balsamic Vinegar
- Olive Oil
- Garlic Powder
- Dried Rosemary
- Salt And Pepper
Sheet Pan Balsamic Chicken and Vegetables
This easy sheet pan balsamic chicken and vegetables is perfect for a one-pan healthy make-ahead fall dinner. Loaded with colorful vegetables and marinated chicken, it’s both nutritious and flavorful.
Ingredients
- 4 Boneless Skinless Chicken Breasts
- 3 Large Carrots, Peeled and Sliced
- 1 Lb Brussels Sprouts, Halved
- 1 Large Red Onion, Sliced
- 1/4 Cup Balsamic Vinegar
- 2 Tbl Olive Oil
- 1 Tsp Each Garlic Powder & Dried Rosemary
- Salt/Pepper to Taste
Instructions
- Marinate the chicken: In a small bowl, whisk together the balsamic vinegar, olive oil, garlic powder, dried rosemary, salt, and pepper. Place the chicken breasts in a resealable bag and pour the marinade over them. Refrigerate for at least 30 minutes, or overnight for best results.
- Prepare the vegetables: Preheat the oven to 400°F (200°C). Toss the carrots, Brussels sprouts, and red onion with olive oil, salt, and pepper. Spread them out in an even layer on a sheet pan.
- Add the chicken: Remove the marinated chicken from the bag and place it on the sheet pan with the vegetables.
- Bake: Roast for 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender and caramelized.
- Serve: Let the chicken rest for a few minutes before slicing. Serve with the roasted vegetables and any remaining balsamic glaze.
- This makes 4 servings. Each serving is 3 WW Points. Enjoy!
Apple Cider Braised Pork Loin with Rosemary
This tender Apple Cider Braised Pork Loin is infused with the warm, cozy flavors of rosemary and apple cider, making it a perfect dish for a make-ahead fall dinner. Serve it alongside mashed potatoes or roasted vegetables for a comforting, hearty meal.
Ingredients for Your Cozy Make-Ahead Fall Dinner:
- Pork Loin
- Apple Cider
- Chicken Broth
- Fresh Rosemary
- Garlic
- Olive Oil
- Onion
- Carrots
- Salt And Pepper
Apple Cider Braised Pork Loin with Rosemary
This tender Apple Cider Braised Pork Loin is infused with the warm, cozy flavors of rosemary and apple cider, making it a perfect dish for a make-ahead fall dinner. Serve it alongside mashed potatoes or roasted vegetables for a comforting, hearty meal.
Equipment
Ingredients
- 2.5 Lbs Pork Loin
- 2 Cups Apple Cider
- 1 Cup Chicken Broth
- 4 Sprigs Fresh Rosemary
- 4 Cloves Garlic, Minced
- 2 Tbl Olive Oil
- 1 Large Onion, SLiced
- 3 Large Carrots, Peeled and Halved
- Salt/Pepper to Taste
Instructions
- Sear the pork: Preheat the oven to 325°F (165°C). In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Season the pork loin with salt and pepper, and sear it on all sides until golden brown, about 4-5 minutes per side.
- Add the aromatics: Remove the pork from the pot and set it aside. In the same pot, sauté the sliced onion, carrots, and garlic until softened, about 3-4 minutes.
- Deglaze and braise: Pour in the apple cider and chicken broth, scraping up any browned bits from the bottom of the pot. Add the fresh rosemary sprigs. Return the pork loin to the pot, cover, and transfer to the oven.
- Slow-cook the pork: Braise the pork in the oven for 2-3 hours, or until it’s tender and easily sliced. Baste the pork occasionally with the cooking liquid for extra flavor.
- Serve: Remove the pork loin from the oven, slice it, and serve with the braising liquid and vegetables. Garnish with extra rosemary if desired.
- This makes 4 servings. Each serving is 8 WW Points. Enjoy!
Whether you’re planning cozy dinners or prepping meals ahead of time for busy nights, these 15 healthy make-ahead fall dinners are packed with comforting flavors, seasonal ingredients, and easy-to-follow recipes. From savory apple cider braised pork loin to the hearty pumpkin black bean chili, each dish is designed to save you time while keeping your meals wholesome and delicious. Don’t forget, these recipes can easily be adjusted to fit your family’s preferences, so feel free to get creative! I hope you find some new favorites among these meals to help make your fall cooking easier and more enjoyable.
