15 Lazy Fall Dinner Recipes

As the leaves change and the air gets crisp, our cravings turn to cozy, comforting meals. But who has the time for complicated recipes after a long day? This collection of 15 lazy fall dinner recipes is here to save the day. From hearty soups to cheesy pastas, these dishes are packed with autumn flavors and require minimal effort, making them perfect for weeknight dinners.

1. Sheet Pan Sausage and Veggies

Ingredients:

• 2 cups diced baby red potato
• 3 cups green beans, trimmed and halved
• 1 large head of broccoli (2 cups)
• 1-1/2 cups chopped bell peppers
• 13 ounces smoked sausage
• 6 tablespoons olive oil
• 1/4 teaspoon red pepper flakes (optional)
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
• Salt and pepper
• Cooked quinoa or rice, for serving (optional)

Instructions:

1. Preheat oven to 400°F. Line a large sheet pan with parchment paper.
2. Chop the potatoes, green beans, broccoli, and peppers into bite-sized pieces. Slice the sausage.
3. Place all the veggies and sausage on the sheet pan. Drizzle with olive oil and sprinkle with all the seasonings. Toss to coat everything evenly.
4. Bake for 15 minutes, then flip the veggies and sausage. Bake for another 10-15 minutes, or until the vegetables are tender.
5. Serve as is or over cooked quinoa or rice.

2. One Pot Chili Mac

Ingredients:

• 1 yellow onion
• 2 cloves garlic
• 1 Tbsp olive oil
• 1 lb. ground beef
• 2 Tbsp all-purpose flour
• 1 Tbsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 8 oz. tomato sauce
• 3 cups beef broth
• 1/2 lb. uncooked macaroni
• 1 cup shredded cheddar

Instructions:

1. Dice the onion and mince the garlic. Sauté in a large skillet or Dutch oven with olive oil until the onions are soft.
2. Add the ground beef and cook until browned. Drain off any excess fat.
3. Stir in the flour and spices and cook for two minutes.
4. Add the tomato sauce and beef broth, scraping up any browned bits from the bottom of the skillet.
5. Add the uncooked macaroni, bring to a boil, then reduce the heat and simmer, covered, for about 10 minutes, or until the macaroni is tender.
6. Stir in half of the cheese until melted. Sprinkle the remaining cheese on top, cover, and let it melt before serving.

3. Creamy Chicken and Wild Rice Soup

Ingredients:

• 3/4 cup uncooked wild rice blend
• 1 cup chopped yellow onion
• 1 cup diced carrots
• 1 cup diced celery
• 7 Tbsp butter, divided
• 1 large garlic clove, minced
• 4 1/2 cups low-sodium chicken broth
• 1/4 tsp of each dried thyme, marjoram, sage and rosemary
• Salt and ground black pepper, to taste
• 1 lb boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1 tsp lemon zest

Instructions:

1. Cook the wild rice according to package directions.
2. In a large pot, melt 1 Tbsp of butter and sauté the onion, carrots, and celery until tender. Add the garlic and cook for another 30 seconds.
3. Add the chicken broth and herbs. Bring to a simmer, then add the chicken breasts. Cover and cook for 12-16 minutes, or until the chicken is cooked through. Remove the chicken and shred it.
4. In a separate saucepan, melt the remaining 6 Tbsp of butter. Whisk in the flour and cook for 1 1/2 minutes. Slowly whisk in the milk and heavy cream, and cook until the sauce thickens.
5. Add the creamy sauce, shredded chicken, cooked rice, and lemon zest to the soup pot. Stir to combine and serve.

4. Stuffed Acorn Squash

Ingredients:

• 2 medium acorn squash
• 1 tablespoon extra virgin olive oil
• 1 pound sweet or spicy Italian chicken or turkey sausage
• 8 ounces cremini mushrooms, finely chopped
• 1 small yellow onion, finely chopped
• 1 small apple, cored and finely chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
• 1/4 cup grated Parmesan cheese, plus additional for serving

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the acorn squash in half lengthwise and scoop out the seeds. Place cut-side up on a baking sheet and bake for 40 minutes, or until tender.
2. While the squash is baking, brown the sausage in a large skillet. Add the mushrooms, onion, and apple and cook until tender. Stir in the salt, pepper, nutmeg, allspice, and garlic.
3. Scoop out the cooked squash flesh, leaving a 1/4-inch border. Add the squash to the skillet with the sausage mixture. Stir in the herbs and Parmesan cheese.
4. Mound the filling into the squash halves. Sprinkle with additional Parmesan cheese and bake at 375°F (190°C) for 15 minutes, until heated through.

5. Chicken Pot Pie

Ingredients:

• 1 pound skinless, boneless chicken breast halves, cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Drain and set aside.
3. In another saucepan, melt butter and sauté the onion until soft. Stir in flour, salt, pepper, and celery seed.
4. Slowly stir in chicken broth and milk. Simmer until thick.
5. Place the chicken and vegetable mixture in the bottom pie crust. Pour the hot broth mixture over top.
6. Cover with the top crust, seal the edges, and cut slits in the top to allow steam to escape.
7. Bake for 30-35 minutes, or until the pastry is golden brown and the filling is bubbly.

6. Shepherd’s Pie

Ingredients:

• 1 ½ pounds russet potatoes
• 3 tablespoons unsalted butter
• ¼ cup freshly grated Parmesan cheese
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ¼ cup milk or half-and-half
• 1 large egg yolk
• 1 tablespoon extra-virgin olive oil
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 pound lean ground beef or ground lamb
• 1 cup less sodium beef broth or chicken broth
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh thyme
• 1 dried bay leaf
• 1 cup frozen peas and carrots

Instructions:

1. Peel and chop the potatoes. Boil until tender, then drain and mash with butter, Parmesan, salt, pepper, milk, and egg yolk.
2. In a large skillet, heat olive oil and cook the onion until it begins to brown. Add the garlic and tomato paste and cook for 30 seconds.
3. Add the ground meat and cook until browned. Drain off any excess grease. Stir in the flour and cook for 1 minute.
4. Stir in the broth, Worcestershire sauce, thyme, and bay leaf. Bring to a boil, then reduce the heat and simmer until the sauce thickens.
5. Stir in the peas and carrots. Transfer the meat mixture to a casserole dish.
6. Top with the mashed potatoes and bake at 400°F (200°C) for 25 minutes, or until the potatoes are browned.

7. Chicken and Dumplings

Ingredients:

• 1.5 lbs. boneless, skinless chicken breasts
• 2 Tablespoons olive oil
• 4 Tablespoons butter
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1/2 teaspoon hot sauce
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 cup all-purpose flour
• 4 cups chicken broth
• 1 cup half-and-half
• 1 cup frozen peas
• 2 cups all-purpose flour
• 1 Tablespoon sugar
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup cold butter, cubed
• 1 cup buttermilk

Instructions:

1. Season the chicken with salt and pepper and sear in olive oil for 3 minutes per side. Let it rest for 10 minutes, then dice.
2. Melt butter in the same pot and cook the onion, carrots, and celery for 5 minutes. Add the garlic, hot sauce, Worcestershire sauce, and seasonings and cook for 1 more minute.
3. Stir in the flour and cook for 2 minutes. Gradually add the chicken broth and half-and-half, stirring continuously.
4. Add the frozen peas and bring to a simmer. Add the diced chicken back to the pot.
5. To make the dumplings, combine the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the buttermilk until just combined.
6. Drop spoonfuls of the dumpling dough into the simmering soup. Cover and cook for 15 minutes, or until the dumplings are cooked through.

8. Beef Stew

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• Kosher salt and black pepper, to taste
• 1/4 cup all-purpose flour
• 3 Tablespoons olive oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 4 medium carrots, peeled and chopped
• 4 medium potatoes, peeled and chopped
• 6 cups beef broth
• 2 Tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 Tablespoon Worcestershire sauce

Instructions:

1. Preheat oven to 325°F (163°C).
2. Season the beef with salt and pepper, then toss with flour to coat.
3. Heat olive oil in a large Dutch oven and brown the beef in batches. Set aside.
4. Add the onion, garlic, and carrots to the pot and cook until softened.
5. Stir in the potatoes, beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce. Bring to a simmer.
6. Return the beef to the pot, cover, and transfer to the preheated oven. Cook for 2-2.5 hours, or until the beef is tender.

9. French Onion Soup

Ingredients:

• 4 pounds yellow onions, thinly sliced
• 3 tablespoons butter
• 4 cloves garlic, minced
• 3 tablespoons flour
• 1/2 cup dry white wine
• 6 cups of beef stock
• 1 teaspoon Worcestershire sauce
• 1 bay leaf
• 3 sprigs fresh thyme
• Salt and freshly-cracked black pepper, to taste
• Baguette
• Grated or sliced cheese (such as Gruyere, Asiago, Swiss, Gouda or Mozzarella)

Instructions:

1. Caramelize the onions in butter in a large stockpot until rich and brown.
2. Stir in the garlic and flour and cook for 1 minute.
3. Deglaze the pot with the white wine, then stir in the beef stock, Worcestershire sauce, bay leaf, and thyme.
4. Simmer for at least 10 minutes.
5. Ladle the soup into oven-safe bowls, top with a slice of baguette and a generous amount of cheese.
6. Broil until the cheese is melted and bubbly.

10. Pork Chops with Apples

Ingredients:

• 2 pounds bone-in pork chops
• 2 tablespoons olive oil
• 2 medium apples, sliced
• 1/2 small yellow onion, sliced
• 1 teaspoon dried rosemary
• 1/4 teaspoon ground cinnamon
• pinch of nutmeg
• 1 1/2 teaspoons flour
• 1 cup chicken stock

Instructions:

1. Season the pork chops with salt and pepper. Sear in a hot skillet with olive oil for 4 minutes on each side. Remove from the pan.
2. Add the onions and apples to the pan and cook until tender. Stir in the rosemary, cinnamon, and nutmeg.
3. Whisk in the flour, then add the chicken stock. Return the pork chops to the skillet.
4. Cook until the pork chops reach an internal temperature of 145°F (63°C).

11. Chicken Noodle Soup

Ingredients:

• 1 tablespoon butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 4 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can vegetable broth
• 1/2 pound chopped cooked chicken breast
• 1 1/2 cups egg noodles
• 1 cup sliced carrots
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• salt and pepper to taste

Instructions:

1. In a large pot over medium heat, melt butter and cook onion and celery until tender.
2. Pour in chicken and vegetable broths and bring to a boil.
3. Add chicken, noodles, and carrots. Reduce heat and simmer for 20 minutes.
4. Stir in basil, oregano, salt, and pepper.

12. Butternut Squash Risotto

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1/2 teaspoon sea salt
• Freshly ground black pepper
• 2 cups cubed butternut squash, ¼-inch cubes
• 2 garlic cloves, finely chopped
• 1 teaspoon minced rosemary or sage
• 1 cup uncooked Arborio rice
• ½ cup dry white wine
• 4 cups warmed vegetable broth
• Chopped parsley or small sage leaves, for garnish
• ½ cup grated pecorino or Parmesan cheese, for serving

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the onion, salt, and pepper, and cook for 2 to 3 minutes. Add the butternut squash and cook for 6 to 8 minutes.
2. Add the garlic, rosemary, and rice. Stir and cook for 1 minute, then add the wine and cook until it has been absorbed.
3. Add the broth, ¾ cup at a time, stirring continuously and allowing each addition to be absorbed before adding the next.
4. Cook until the squash is tender and the risotto is creamy. Season to taste.
5. Garnish with parsley or sage and serve with grated cheese.

13. Chicken Tortilla Soup

Ingredients:

• 1 Tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 jalapeno pepper, seeded and diced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 lb chicken breasts
• 28 oz can crushed tomatoes
• 32 oz chicken broth
• 14 oz can black beans, drained and rinsed
• 14 oz can corn, drained and rinsed
• 1/2 cup cilantro, chopped
• 1 lime, juiced
• 1 tsp salt, or to taste
• 1/4 cup olive oil
• 8 corn tortillas
• 1 large avocado, diced
• 1 lime, cut into wedges, to serve

Instructions:

1. To make the tortilla strips, cut the tortillas into thin strips and fry in hot oil until crisp. Drain on a paper towel.
2. In a large pot, sauté the onion, garlic, and jalapeno in olive oil until tender.
3. Add the chicken breasts, cumin, chili powder, crushed tomatoes, chicken broth, black beans, corn, and cilantro. Bring to a boil and simmer for 25 minutes.
4. Remove the chicken from the pot and shred it. Return the shredded chicken to the pot and simmer for another 5 minutes. Stir in the lime juice.
5. Serve the soup with the tortilla strips, avocado, and lime wedges.

14. Baked Ziti

Ingredients:

• 4 cups marinara sauce
• 2 cups ricotta cheese
• 2 garlic cloves, minced
• 1 tablespoon lemon zest
• 1 teaspoon oregano
• ¼ teaspoon red pepper flakes
• ¾ teaspoon sea salt
• Freshly ground black pepper
• 1 pound ziti pasta
• Extra-virgin olive oil
• 1 pound fresh spinach
• 1½ cups grated smoked mozzarella cheese
• ¼ cup grated pecorino or Parmesan cheese
• Chopped fresh parsley and/or torn basil leaves, for garnish

Instructions:

1. Preheat the oven to 425°F. Spread ½ cup of marinara sauce in the bottom of a 9×13-inch baking dish.
2. In a medium bowl, combine the ricotta cheese, garlic, lemon zest, oregano, red pepper flakes, salt, and pepper.
3. Cook the pasta until al dente. Drain and set aside.
4. In the same pot, sauté the spinach until wilted. Squeeze out the excess water and chop.
5. Combine the pasta, remaining marinara sauce, and most of the spinach in the pot.
6. Layer half the pasta mixture in the baking dish, top with dollops of the ricotta mixture and the remaining spinach. Top with the rest of the pasta mixture.
7. Sprinkle with the mozzarella and pecorino cheeses and bake for 16-22 minutes, or until the cheese is browned and bubbly.
8. Garnish with fresh parsley or basil and serve.

15. Chicken Parmesan

Ingredients:

• 4 skinless, boneless chicken breast halves
• salt and freshly ground black pepper to taste
• 2 large eggs
• 1 cup panko bread crumbs
• 1/2 cup grated Parmesan cheese
• 2 tablespoons all-purpose flour
• 1/2 cup tomato sauce
• 1/4 cup fresh mozzarella, cut into small cubes
• 1/4 cup shredded provolone cheese
• 1 tablespoon olive oil
• 1/4 cup fresh basil

Instructions:

1. Preheat oven to 400°F (200°C).
2. Pound chicken breasts to 1/2-inch thickness. Season with salt and pepper and coat with flour.
3. Beat eggs in a shallow bowl. In a separate bowl, mix bread crumbs and Parmesan cheese.
4. Dip the floured chicken in the eggs, then in the bread crumb mixture.
5. Place the chicken in a baking dish. Top with tomato sauce, mozzarella, provolone, and remaining Parmesan cheese. Drizzle with olive oil.
6. Bake for 15-20 minutes, or until the cheese is bubbly and the chicken is cooked through.

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We hope you enjoy these lazy fall dinner recipes! With a little bit of prep, you can have a delicious and comforting meal on the table in no time. Happy cooking!