Cooking Light Fall Dinner Recipes

April 21, 2023 Post a Comment

9 Delicious Fall Dinner Recipes You Have To Try Chaylor & Mads from chaylorandmads.com

Description

As the temperature starts to drop and autumn begins to creep in, it's time to start thinking of cozy fall dinners. For those looking to prepare something delicious and nutritious, we've got some delicious and easy-to-follow cooking light fall dinner recipes. These recipes are perfect for those who want to enjoy the flavors of fall without worrying about the calories. From a classic roasted chicken dish to a hearty vegetarian chili, there's something for everyone in our collection of cooking light fall dinners.

Ingredients

For the roasted chicken:
-4-5 pound whole chicken
-1 lemon, quartered
-3 cloves garlic, minced
-2 tablespoons olive oil
-Salt and pepper to taste
-1 teaspoon dried rosemary
-1 teaspoon dried thyme
-1 teaspoon dried oregano

For the vegetarian chili:
-2 tablespoons olive oil
-1 onion, diced
-1 bell pepper, diced
-2 cloves garlic, minced
-1 jalapeño, minced
-1 (15-ounce) can diced tomatoes
-1 (15-ounce) can black beans, drained and rinsed
-1 (15-ounce) can kidney beans, drained and rinsed
-1 (15-ounce) can corn, drained
-1 tablespoon chili powder
-1 teaspoon cumin
-1 teaspoon smoked paprika
-Salt and pepper to taste
-1/4 cup chopped fresh cilantro
-1/4 cup shredded cheddar cheese
-1/4 cup sour cream
-1/4 cup diced red onion
-1/4 cup diced avocado
-1/4 cup sliced jalapeños

Instructions

For the roasted chicken:
1. Preheat the oven to 375 degrees F.
2. Place the chicken in a roasting pan and stuff the cavity with lemon quarters and the minced garlic.
3. Rub the olive oil all over the chicken and season with salt, pepper, rosemary, thyme, and oregano.
4. Place the roasting pan in the oven and roast for 75-90 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F.
5. When the chicken is done, remove from the oven and let rest for 10 minutes before carving.

For the vegetarian chili:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and bell pepper and cook for 5 minutes, stirring occasionally.
3. Add the garlic and jalapeño and cook for 1 minute.
4. Add the diced tomatoes, black beans, kidney beans, and corn and stir to combine.
5. Add the chili powder, cumin, and smoked paprika and season with salt and pepper to taste.
6. Bring to a boil, reduce the heat, and simmer for 15 minutes.
7. Serve the chili topped with cilantro, cheese, sour cream, red onion, avocado, and jalapeños.

Equipment

For the roasted chicken:
-Roasting pan
-Instant-read thermometer

For the vegetarian chili:
-Large pot
-Wooden spoon

Notes

For the roasted chicken:
-If you don’t have fresh herbs, you can use dried.
-Make sure to let the chicken rest for 10 minutes after cooking to keep it juicy.

For the vegetarian chili:
-If you don’t like spicy food, leave out the jalapeño.
-You can also add other vegetables such as zucchini or squash.

Nutrition

For the roasted chicken:
Serving size: 1/4 of a chicken
Calories: 223
Protein: 24g
Carbohydrates: 0g
Fat: 13g
Fiber: 0g

For the vegetarian chili:
Serving size: 1 cup
Calories: 239
Protein: 12g
Carbohydrates: 36g
Fat: 6g
Fiber: 8g