As the leaves turn golden and the air gets crisp, our cravings shift from light summer bites to warm, comforting meals. And what better way to start a chilly fall day than with a delicious and easy-to-make breakfast? Forget complicated recipes and long hours in the kitchen. We’ve rounded up 15 lazy fall breakfast recipes that are perfect for cozy mornings, whether you’re rushing to get the kids to school or enjoying a slow weekend brunch. From pumpkin spice everything to apple-cinnamon delights, these recipes are packed with autumn flavors and require minimal effort, so you can spend less time cooking and more time savoring the season.

1. Pumpkin Spice Pancakes

Ingredients:

• 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1 and 1/4 cups (285g) pumpkin puree
• 1/4 cup brown sugar
• 1 large egg
• 2 tablespoons vegetable oil or melted coconut oil
• 1 and 1/4 cups whole milk
• Optional: 1 cup chocolate chips

Instructions:

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
2. In a separate bowl or blender, combine the pumpkin puree, brown sugar, egg, oil, and milk. Mix until smooth.
3. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are okay. If using, gently fold in the chocolate chips.
4. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
5. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when you see bubbles popping and forming holes on the surface.
6. Serve immediately with butter and maple syrup.

2. Apple Cinnamon Oatmeal

Ingredients:

• 1 cup old-fashioned rolled oats
• 2 cups water or milk
• 1 apple, chopped
• 1 teaspoon ground cinnamon
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• Pinch of sea salt
• Optional toppings: chopped pecans, walnuts, or a sprinkle of cinnamon

Instructions:

1. In a small saucepan, combine the chopped apples, 1 tablespoon of maple syrup, and a sprinkle of cinnamon. Sauté for 3-5 minutes, or until the apples are soft.
2. In a separate saucepan, bring the water or milk to a boil. Add the oats, cinnamon, vanilla extract, and salt. Reduce the heat to a simmer and cook for 5-7 minutes, stirring occasionally, until the oats are creamy and have absorbed most of the liquid.
3. Transfer the oatmeal to a bowl and top with the cooked cinnamon apples and any optional toppings.

3. Pumpkin Spice Overnight Oats

Ingredients:

• 1 cup old-fashioned rolled oats
• 1 cup pure pumpkin puree
• 1/2 cup plain Greek yogurt or coconut yogurt
• 1/2 cup unsweetened milk of choice
• 2 tablespoons pure maple syrup or raw honey
• 2 teaspoons chia seeds
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, stir together the Greek yogurt, milk, pumpkin puree, vanilla, and maple syrup or honey until well combined.
2. Stir in the oats, chia seeds, and pumpkin pie spice.
3. Pour the mixture into a large container with a lid or divide it among four smaller containers. Seal tightly and place in the refrigerator for at least 6 hours or overnight.
4. When ready to eat, give the oats a good stir. Garnish with chopped pecans, walnuts, pumpkin seeds, or any topping of your choice.

4. Easy Pumpkin Muffins

Ingredients:

• 1 (18.25 ounce) package spice cake mix
• 1 (15 ounce) can pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
2. In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg, and cloves until smooth.
3. Spoon equal amounts of batter into the prepared muffin cups.
4. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

5. Apple Cider Donuts

Ingredients:

• 1 and 1/2 cups (360ml) apple cider
• 2 cups (250g) all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon apple pie spice
• 1/4 teaspoon salt
• 2 Tablespoons (28g) unsalted butter, melted
• 1 large egg
• 1/2 cup (100g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1/2 cup (120ml) milk
• 1 teaspoon pure vanilla extract

Topping:

• 1 cup (200g) granulated sugar
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon apple pie spice
• 6 Tablespoons (85g) unsalted butter, melted

Instructions:

1. Reduce the apple cider: In a small saucepan, simmer the apple cider over low heat until it has reduced to about 1/2 cup. This should take about 20 minutes. Set aside to cool for 10 minutes.
2. Preheat the oven to 350°F (177°C). Spray a donut pan with non-stick spray.
3. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt.
4. In a separate bowl, whisk together the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients, add the reduced apple cider, and whisk until smooth and combined.
5. Spoon the batter into the donut cavities, filling them about halfway. A piping bag can make this step easier.
6. Bake for 10-11 minutes, or until the edges and tops are lightly browned. Let the donuts cool for 2 minutes before transferring them to a wire rack.
7. For the topping, combine the granulated sugar, cinnamon, and apple pie spice in a medium bowl. Dunk both sides of each donut in the melted butter, then generously coat them in the apple spice topping.

6. Fall Breakfast Casserole

Ingredients:

• 1 pound sweet potatoes, peeled and diced
• 1 pound Yukon gold potatoes, diced
• 8 ounces baby bella mushrooms, sliced
• 1 red bell pepper, diced
• 1 small red onion, peeled and diced
• 2 tablespoons olive oil
• 1 pound breakfast sausage
• 4 cloves garlic, minced
• 4 cups chopped kale
• 12 large eggs
• 1/2 cup milk
• 1 tablespoon Old Bay Seasoning
• Salt and freshly-cracked black pepper

Instructions:

1. Preheat oven to 400°F (200°C). On a large baking sheet, toss the sweet potatoes, Yukon gold potatoes, mushrooms, red bell pepper, and onion with the olive oil. Season with salt and pepper. Roast for 20-25 minutes, or until the vegetables are tender.
2. While the vegetables are roasting, cook the sausage in a large skillet over medium-high heat until browned, crumbling it with a spoon as it cooks. Add the garlic and kale to the skillet and cook for 2-3 minutes, or until the kale is wilted.
3. In a large bowl, whisk together the eggs, milk, and Old Bay Seasoning. Season with additional salt and pepper to taste.
4. In a 9×13-inch baking dish, combine the roasted vegetables and the sausage mixture. Pour the egg mixture evenly over the top.
5. Bake for 30-35 minutes, or until the casserole is set and a toothpick inserted in the center comes out clean. Let it cool for a few minutes before serving.

7. Ham and Cheese Croissants

Ingredients:

• 2 sheets frozen puff pastry, thawed
• 1/4 cup dijon mustard
• 1 large egg
• 1/2 lb. shaved Black Forest ham
• 8 slices white cheddar cheese
• 2 Tbsp. sesame seeds

Instructions:

1. Preheat the oven to 400°F. Line a sheet pan with parchment paper.
2. Lay out a sheet of puff pastry. Cut it into 4 long strips. Repeat with the second pastry sheet.
3. Brush the pastry strips with the mustard, leaving a 1-inch border along one of the short edges on each strip.
4. In a small bowl, make an egg wash by whisking the egg with a splash of water.
5. Divide the ham and cheese among the pastry strips. Starting at the bottom of each strip, create a 3-inch fold. Brush the top edge of the pastry strip with some of the egg wash before folding the pastry again and pressing to seal the top edge. Transfer to the prepared baking sheet.
6. Brush the croissants all over with some of the egg wash and sprinkle the tops with the sesame seeds. Bake until deep golden brown and crisp, 20 to 25 minutes.

8. Morning Glory Muffins

Ingredients:

• 2 cups all-purpose flour
• 1 1/4 cups white sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2 cups shredded carrots
• 1/2 cup shredded apple
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1/2 cup shredded coconut
• 3 eggs
• 1 cup vegetable oil
• 2 teaspoons vanilla extract

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. In a large bowl, mix together the flour, sugar, baking soda, cinnamon, and salt. Stir in the carrots, apple, raisins, walnuts, and coconut.
3. In a separate bowl, beat the eggs, oil, and vanilla together.
4. Stir the egg mixture into the carrot mixture until just moistened.
5. Spoon the batter into the prepared muffin cups, filling each 2/3 full.
6. Bake in the preheated oven for about 20 minutes, or until the tops spring back when lightly pressed. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

9. Pumpkin Spice Monkey Bread

Ingredients:

• 3 (16.3-oz.) cans refrigerated buttermilk biscuits (not the flaky kind)
• 3/4 cup granulated sugar
• 1 Tbsp. pumpkin pie spice
• 1/2 cup (1 stick) salted butter
• 1 cup packed light brown sugar
• 1/2 cup heavy cream
• 1/2 cup pure pumpkin puree (not pie filling)
• 1 tsp. vanilla extract

Instructions:

1. Preheat the oven to 350°F. Grease and flour a 10-cup Bundt pan.
2. Cut each biscuit into quarters.
3. In a large zip-top bag, combine the granulated sugar and pumpkin pie spice. Add half the biscuit pieces, seal the bag, and shake well to coat. Place the pieces in an even layer in the prepared Bundt pan. Repeat with the remaining biscuit pieces and sugar.
4. In a medium saucepan, heat the butter and brown sugar over medium heat until the sugar is mostly melted. Whisk in the heavy cream and pumpkin puree. Bring to a simmer and cook, stirring frequently, until well combined and slightly thickened, 3 to 5 minutes. Remove from the heat and whisk in the vanilla. Pour the mixture over the biscuits.
5. Place the Bundt pan on a rimmed baking sheet and bake until the bread has puffed up and is a deep dark brown on top, 45 to 50 minutes. Let the bread cool in the Bundt pan on a wire rack for 15 minutes.
6. To unmold, loosen the edges with a spatula. Place a serving platter over the top of the Bundt pan and invert. Carefully lift off the Bundt pan.
7. Serve warm.

10. Biscuits and Gravy Casserole

Ingredients:

• 1 (16 ounce) can refrigerated biscuit dough
• 1 pound ground pork sausage
• 1 1/2 cups shredded Cheddar cheese, divided
• 6 large eggs
• 1/2 cup milk
• salt and ground black pepper to taste
• 1 (1.32 ounce) package country-style gravy mix
• 2 cups water

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
2. Line the bottom of the prepared baking dish with biscuits.
3. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Scatter sausage over biscuit layer and top with 1 cup shredded Cheddar cheese.
4. Whisk eggs, milk, salt, and pepper together in a bowl until well combined; pour over cheese layer.
5. Mix water and gravy mix together in a saucepan; bring to a boil. Reduce heat and simmer until gravy is thickened, 1 to 2 minutes. Pour gravy over egg layer. Sprinkle remaining 1/2 cup Cheddar cheese over casserole.
6. Bake in the preheated oven until eggs are fluffy and cheese is bubbling, about 30 minutes.

11. Apple Cinnamon Pancakes

Ingredients:

• 3/4 cup milk
• 1 1/2 tablespoons vinegar
• 1 cup flour
• 3 tablespoons sugar
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons oil

Apple Topping:

• 2 tablespoons butter
• 2 apples, peeled, cored, and diced
• 2 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 1/3 cup maple syrup

Instructions:

1. In a small bowl, whisk together the milk and vinegar and let it rest for 5 minutes to curdle.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Whisk the egg and oil into the milk mixture. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Heat a lightly oiled griddle or skillet over medium-high heat. Pour 1/4 cup of batter onto the griddle for each pancake. Cook for about 2 minutes per side, or until golden brown.
5. For the apple topping, melt the butter in a saucepan over medium heat. Add the diced apples, brown sugar, and cinnamon. Cook for 3-5 minutes, or until the apples are tender. Stir in the maple syrup.
6. Serve the apple topping over the warm pancakes.

12. Pumpkin Coffee Cake

Ingredients:

Crumb Topping:

• 1/2 cup (63g) all-purpose flour
• 1/2 cup (100g) packed light or dark brown sugar
• 1 and 1/2 teaspoons ground cinnamon
• 1/4 cup (4 Tablespoons; 56g) unsalted butter, cold

Pumpkin Coffee Cake:

• 2 cups (250g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup (230g) pumpkin puree
• 1/2 cup (100g) packed light or dark brown sugar
• 1/2 cup (120ml) canola or vegetable oil
• 1/4 cup (82g) pure maple syrup
• 1/4 cup (60ml) milk

Icing:

• 1 cup (120g) confectioners’ sugar
• 2-3 Tablespoons (30-45ml) milk or heavy cream
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (177°C). Grease a 9-inch square or 9-inch springform baking pan.
2. Make the crumb topping: In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Cut in the cold butter using a pastry blender or a fork until the mixture resembles coarse crumbs. Set aside.
3. Make the cake: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. In a separate bowl, whisk together the pumpkin, brown sugar, oil, maple syrup, and milk. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Spoon the batter into the prepared pan and spread evenly. Sprinkle the crumb topping over the batter.
5. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Make the icing: Whisk the confectioners’ sugar, milk or cream, and vanilla extract together until smooth. Drizzle over the warm or cooled cake.

13. Sweet Potato Hash

Ingredients:

• 4 slices thick-cut bacon, chopped
• 6 scallions
• 2 lb. sweet potato, peeled and cut into 3/4-inch pieces
• 1 red bell pepper, roughly chopped
• 1 1/2 tsp. kosher salt
• 1 1/2 tsp. paprika
• 1 tsp. cumin
• 1/4 tsp. garlic powder

Instructions:

1. Cook the bacon in a large cast iron skillet over medium heat, stirring occasionally until crisp, 8 to 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, reserving the drippings in the skillet.
2. Thinly slice the scallions, keeping the white and light green parts separate from the dark green parts.
3. Add the sweet potatoes, bell pepper, and scallion whites and light greens to the skillet. Cook, stirring occasionally, until just beginning to soften, about 10 minutes.
4. Stir in 1/2 cup of water, salt, paprika, cumin, and garlic powder. Cover and cook, stirring occasionally, until the potatoes are mostly tender, 8 to 12 minutes.
5. Uncover and increase heat to medium-high. Cook, stirring occasionally, until potatoes are tender and browned in spots, and all the liquid has evaporated, 5 to 7 minutes.
6. Stir in the reserved bacon and reserved scallion greens.

14. Pumpkin Bread

Ingredients:

• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1½ sticks (¾ cup) unsalted butter, softened
• 2 cups sugar
• 2 large eggs
• 1 (15-oz) can 100% pure pumpkin

Instructions:

1. Preheat the oven to 325°F. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour.
2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined.
3. In a large bowl, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy. Beat in the pumpkin.
4. Add the flour mixture and mix on low speed until combined.
5. Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.

15. Cinnamon Roll Casserole

Ingredients:

• 1/4 cup butter, melted
• 2 (12.4 ounce) cans refrigerated cinnamon rolls with icing
• 4 large eggs
• 1/2 cup heavy cream
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• 1 cup chopped pecans
• 1/4 cup maple syrup

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C). Pour melted butter into a 9×13-inch baking dish.
2. Cut each cinnamon roll into 8 pieces and spread over the bottom of the dish. Set icing aside.
3. Whisk eggs in a large bowl. Whisk in heavy cream, cinnamon, and vanilla until combined; pour over cinnamon rolls. Sprinkle with pecans and drizzle with maple syrup.
4. Bake in the preheated oven until golden brown, about 25 minutes. Remove from the oven and let cool for 15 minutes.
5. Microwave the reserved icing for 10 to 15 seconds and drizzle over the cooled casserole.

Enjoy these lazy and delicious fall breakfast recipes!

15 Lazy Fall Lunch Recipes

When the air turns crisp and the leaves begin to change, our cravings shift from light summer salads to warm, comforting meals. But just because we want something cozy doesn’t mean we want to spend hours in the kitchen, especially during a busy workday. That’s where these lazy fall lunch recipes come in. From hearty soups and chilis to simple sandwiches and salads, these 15 recipes are designed to be easy to make, full of fall flavors, and perfect for a midday meal.

1. Butternut Squash Soup

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• ½ teaspoon sea salt
• 1 (3-pound) butternut squash, peeled, seeded, and cubed
• 3 garlic cloves, chopped
• 1 tablespoon chopped fresh sage
• ½ tablespoon minced fresh rosemary
• 1 teaspoon grated fresh ginger
• 3 to 4 cups vegetable broth
• Freshly ground black pepper

Instructions:

1. Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
2. Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
3. Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve.

2. Turkey Apple Cheddar Sandwich

Ingredients:

• 2 slices of whole grain cranberry walnut bread
• 3–4 oz. lower sodium turkey breast
• 2 slices of white cheddar cheese
• 5–7 rings of red onion
• 5–7 thinly sliced apples or pears
• Handful of arugula
• 1–2 tablespoons honey mustard

Instructions:

1. Layer the slices of cheddar onto the bread and toast to allow the cheese to melt and the bread to toast.
2. Spread each side with honey mustard then layer arugula on one side.
3. Place thinly sliced apples or pears on the other side of the bread on top of the melted cheddar and honey mustard.
4. On top of the apples, layer turkey then onions.
5. Sandwich the bread together, slice in half and enjoy!

3. Instant Pot Veggie Chili

Ingredients:

• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 2 medium sweet potatoes, peeled and chopped
• 1 red bell pepper, chopped
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon chipotle chili powder
• 1/2 teaspoon salt
• 4 cups vegetable broth
• 1 cup quinoa, rinsed
• 1 (15-ounce) can tomato sauce
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 tablespoon granulated sugar (optional)

Instructions:

1. Set a 6-quart Instant Pot to the high sauté setting. Add the olive oil. Once hot, add the onion and cook until softened, about 5 minutes.
2. Add the sweet potatoes, bell pepper, garlic, chili powder, cumin, and chipotle chili powder. Cook for 1 minute, stirring constantly.
3. Pour in half of the vegetable broth and scrape any browned bits from the bottom of the pot. Stir in the remaining broth and the quinoa. Pour the tomato sauce on top, but do not stir.
4. Cover and seal the Instant Pot. Cook on high pressure for 8 minutes. When the cooking time is complete, immediately release the pressure.
5. Stir in the beans and sugar (if using). Let the chili rest for a few minutes to thicken. Serve hot with your favorite toppings.

4. Quinoa, Broccoli & Apple Salad

Ingredients:

• ½ cup dry quinoa
• ¾ cup water
• ⅓ cup toasted nuts (walnuts and almonds work well)
• 3 cups chopped broccoli
• 1 medium honeycrisp apple
• 1 small lemon
• ⅓ cup crumbled feta cheese

Healthy Honey Mustard Dressing:

• 2 ½ TBSP extra virgin olive oil
• 1 TBSP apple cider vinegar
• 1 TBSP dijon mustard
• ½ TBSP honey
• ¼ tsp sea salt
• ⅛ tsp freshly ground black pepper

Instructions:

1. Rinse and drain quinoa. In a small pot, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 13 minutes, or until the liquid is absorbed. Fluff with a fork and let it cool.
2. While the quinoa is cooking, toast the nuts in a dry skillet over medium heat until fragrant.
3. In a small jar, combine all the dressing ingredients and shake well.
4. Finely chop the broccoli. Dice the apple and toss with the juice of one small lemon.
5. In a large bowl, combine the cooled quinoa, broccoli, apple, and feta. Pour the dressing over the salad and toss to combine. Top with the toasted nuts.

5. Creamy Mushroom Soup

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• ½ teaspoon sea salt
• Freshly ground black pepper
• 1 pound white button mushrooms, stemmed and sliced
• 8 ounces cremini mushrooms, stemmed and sliced
• 2 garlic cloves, grated
• ¼ cup dry white wine
• 3 cups vegetable broth
• 1 tablespoon tamari
• 1 tablespoon fresh thyme leaves
• ½ cup heavy cream or creme fraîche (optional)
• Chopped fresh parsley, for garnish

Instructions:

1. Heat the olive oil and butter in a large pot over medium heat. Add the onion, salt, and several grinds of pepper and cook for 2 minutes, or until softened slightly. Add half the mushrooms and cook, stirring occasionally, for 5 minutes, or until softened. Add the remaining mushrooms and cook for another 5 minutes.
2. Stir in the garlic, followed by the wine, broth, tamari, and thyme. Cover and simmer for 15 minutes.
3. Allow the soup to cool slightly, then transfer two-thirds to a blender and blend until smooth.
4. Stir the blended soup back into the pot with the chunky soup. If desired, add the cream and cook for another 2 minutes, or until the soup is warmed through. Season to taste.
5. Ladle into bowls and serve topped with fresh parsley and thyme.

6. Spicy Pumpkin Soup

Ingredients:

• 1 pumpkin (about 1.5-2kg)
• 1 tbsp garam masala
• 2 tsp ground coriander
• 2 tsp ground cumin
• ½-1 tsp chilli flakes or powder
• 3 tbsp olive oil
• 1 onion, finely chopped
• 1-inch piece of ginger, peeled and finely chopped
• 2 garlic cloves, finely chopped
• 900ml veg stock
• 100ml double cream or crème fraiche

Instructions:

1. Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half, remove the seeds, and cut into wedges. Toss with the garam masala, 1 tsp each of the coriander and cumin, and 2 tbsp of the oil. Roast for 40-45 mins until soft.
2. Heat the remaining 1 tbsp of olive oil in a large saucepan and fry the onion for 10 mins until soft. Add the ginger, garlic, and remaining spices and chilli flakes, and fry for a few more minutes.
3. Pour in the stock and bring to a simmer. Scoop the pumpkin flesh from the skins and add to the stock. Remove from the heat and blend until smooth.
4. Return to the heat, stir in the cream, and bring to a gentle simmer. Season to taste and serve.

7. Fig, Burrata & Prosciutto Tartine

Ingredients:

• 4 slices of sourdough
• Olive oil, for drizzling
• 2 tbsp fig chutney
• 2 x 100g balls burrata, drained
• 8 slices of prosciutto or parma ham
• 4-6 ripe figs, roughly torn or halved
• Handful of thyme or oregano, leaves picked
• Balsamic vinegar, to serve

Instructions:

1. Drizzle each side of the bread with a little olive oil, then toast in a griddle pan or under the grill for 2 mins on each side, until golden brown.
2. Spread the fig chutney over the toasted bread. Tear or chop the burrata into chunky pieces and arrange these on the toast, create little nests of prosciutto on top, then add the fig pieces.
3. Sprinkle with the thyme, then drizzle with more olive oil and a little balsamic vinegar.

8. Hearty Pasta Soup

Ingredients:

• 1 tbsp olive oil
• 2 carrots, chopped
• 1 large onion, finely chopped
• 1l vegetable stock
• 400g can chopped tomatoes
• 200g frozen mixed peas and beans
• 250g pack fresh filled tortellini (spinach and ricotta is a good choice)
• Handful of basil leaves (optional)
• Grated parmesan (or vegetarian alternative), to serve

Instructions:

1. Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 mins. Add the peas and beans with 5 mins to go.
2. Once veg is tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan.

9. Seeded Bagel Tuna Melt

Ingredients:

• 4 mixed seed bagels
• 200g can tuna in spring water, drained
• 1 tbsp mayonnaise
• Juice of 1 lemon
• 1 bunch spring onion, roughly chopped
• 1 tomato, sliced into thin rounds
• Handful of grated mature cheddar

Instructions:

1. Heat the grill. Split open the bagels, lay them on a baking sheet, then toast both sides until golden.
2. In a bowl, mix the tuna, mayonnaise, lemon juice, and spring onions. Season to taste.
3. Spread the tuna mix over the bottom half of each bagel and top with tomato slices. Sprinkle with cheddar, then grill for 1 min until melted. Finish with the bagel tops and serve.

10. Fall Harvest Barley Bowl

Ingredients:

• 2 large handfuls arugula
• 1/2 cup cooked pearl barley
• 1/2 cup roasted sweet potatoes
• 1/2 cup canned chickpeas, drained & rinsed
• 1 small apple, thinly sliced or diced
• 10 rings thinly sliced red onion
• 1–2 tablespoons apple pie-spiced candied pecans (or regular pecans)
• 1–2 tablespoon dried cranberries
• 1–2 tablespoons crumbled goat cheese
• Salt & pepper, to taste
• Olive oil & apple cider vinegar to dress

Instructions:

1. Combine all ingredients in a bowl and enjoy!

11. Boursin Cheese Baked TikTok Pasta

Ingredients:

• 2 (5.2 ounce) packages Boursin Cheese (Garlic and Herb)
• 2 pints Cherry or Grape Tomatoes
• 3 to 4 Tablespoons Extra Virgin Olive Oil
• 4 Garlic Cloves, minced
• Salt and Pepper
• 1/2 teaspoon Red Pepper Flakes
• 10 to 16 ounces Pasta
• 1/4 cup Fresh Basil
• 1 cup Fresh Baby Spinach, optional
• 1/2 cup Freshly Grated Parmesan Cheese

Instructions:

1. Preheat oven to 375 degrees. Place the two rounds of Boursin cheese and tomatoes into a 9 x 13 baking dish. Drizzle with olive oil, a generous amount of salt and pepper, garlic, and red pepper flakes.
2. Bake for 30-35 minutes.
3. While baking, cook pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
4. Once the tomatoes are done roasting, toss with cooked pasta and reserved pasta water. Sprinkle with fresh basil, spinach (if using), and parmesan cheese.

12. Butternut Squash Mac and Cheese

Ingredients:

• 1 large butternut squash
• 2 shallots, roughly chopped
• 1 pound shell pasta
• ¼ cup extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• ½ teaspoon salt
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon ground sage
• ⅛ teaspoon nutmeg
• Freshly ground black pepper
• 1 cup unsweetened almond milk
• 4 ounces sharp cheddar cheese, grated
• 4 ounces Gruyere cheese, grated
• ¼ cup grated pecorino or Parmesan cheese
• ½ cup panko breadcrumbs

Instructions:

1. Preheat the oven to 400°F. Halve the squash lengthwise and scoop out the seeds. Place it cut-side-up on a baking sheet with the shallots. Drizzle with olive oil and season with salt and pepper. Roast for 40-60 minutes, or until tender.
2. Cook the pasta according to package directions, reserving 1 ½ cups of the starchy pasta water.
3. Scoop 2 cups of the roasted squash flesh into a blender. Add the roasted shallots, olive oil, balsamic vinegar, salt, onion powder, garlic powder, sage, nutmeg, and several grinds of pepper. Add the reserved pasta water and blend until smooth.
4. In the empty pasta pot, warm the almond milk over medium heat. Add the squash puree and stir to combine. Gradually whisk in the cheeses until the sauce is smooth and creamy. Add the cooked pasta and stir to coat.
5. Transfer to a baking dish and top with panko. Broil for 1-3 minutes, until the topping is crisp. Let stand for 15 minutes before serving.

13. Beet Salad with Goat Cheese

Ingredients:

• 4 to 5 medium beets
• Extra-virgin olive oil, for drizzling
• 2 cups salad greens, arugula or spring mix
• ½ shallot, thinly sliced
• ½ green apple, thinly sliced
• ¼ cup toasted walnuts
• 2 ounces goat cheese, torn
• Microgreens, optional
• Balsamic Vinaigrette
• Flaky sea salt
• Freshly ground black pepper

Instructions:

1. Preheat the oven to 400°F. Wrap each beet in aluminum foil, drizzle with olive oil, and season with salt and pepper. Roast for 40-90 minutes, or until tender. Once cool, peel the beets and slice them into rounds.
2. Assemble the salad with the greens, shallots, apples, beets, walnuts, and goat cheese. Drizzle with balsamic vinaigrette, season with salt and pepper, and serve.

14. Gourmet Mushroom Risotto

Ingredients:

• 6 cups chicken broth, or as needed
• 3 tablespoons olive oil, divided
• 1 pound portobello mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 2 medium shallots, diced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 tablespoons butter
• 3 tablespoons finely chopped chives
• ⅓ cup freshly grated Parmesan cheese
• sea salt and freshly ground black pepper to taste

Instructions:

1. Warm broth in a saucepan over low heat. Meanwhile, warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Add mushrooms and cook until soft, about 3 minutes. Remove mushrooms and their liquid to a bowl.
2. Add remaining 1 tablespoon olive oil to the saucepan. Stir in shallots and cook for 1 minute. Add rice and cook, stirring, until coated with oil, about 2 minutes.
3. Pour in wine, stirring constantly until absorbed. Add 1/2 cup warm broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring until absorbed, until the rice is tender and creamy.
4. Remove from heat and stir in the cooked mushrooms, butter, chives, and Parmesan cheese. Season with salt and pepper.

15. Cedar Planked Salmon

Ingredients:

• 3 (12-inch) untreated cedar planks
• ⅓ cup soy sauce
• ⅓ cup vegetable oil
• 1 ½ tablespoons rice vinegar
• 1 teaspoon sesame oil
• ¼ cup chopped green onions
• 1 tablespoon grated fresh ginger
• 1 teaspoon minced garlic
• 2 (2-pound) salmon fillets, skin removed

Instructions:

1. Soak cedar planks for at least 1 hour in warm water.
2. Stir soy sauce, vegetable oil, rice vinegar, sesame oil, green onions, ginger, and garlic together in a shallow dish. Place salmon fillets in the mixture and marinate for at least 15 minutes.
3. Preheat an outdoor grill for medium heat. Place planks on the grill and heat until they start to smoke.
4. Place salmon on the planks and grill for about 20 minutes, or until it flakes easily with a fork.

Enjoy these lazy but delicious fall lunch recipes that are sure to warm you up and keep you satisfied all season long!

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.

---

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!