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Easy Healthy Fall Dinners

Delicious and quick recipes perfect for cozy autumn dinners, featuring fresh vegetables, whole grains, and lean proteins.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Fresh Ingredients
  • 2 cups chopped fresh vegetables (e.g., squash, kale, carrots) Use any combination of your favorites.
  • 1 cup whole grains (quinoa or brown rice) Cooked according to package directions.
  • 1 lb lean protein (chicken, turkey, or legumes) Feel free to swap for vegan options like chickpeas or lentils.
Flavor Enhancers
  • 4 cups stock or broth Chicken or vegetable stock works well.
  • 2 tbsp oil For sautéing the vegetables.
  • to taste herbs and spices Experiment with your favorites!

Method
 

Preparation
  1. Chop your fresh vegetables into bite-sized pieces.
  2. In a big pot or skillet, heat the oil.
Cooking
  1. Add your chopped veggies and cook until they are just tender.
  2. Stir in the lean protein and cook until browned.
  3. Pour in the stock or broth and add the grains and spices.
  4. Bring the mixture to a simmer and let it cook for 20–30 minutes.
Serving
  1. Serve hot, optionally garnished with cheese or fresh herbs.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. You can freeze individual portions for longer storage. For reheating, a microwave or gentle warm-up on the stove works best.