From Your Leaders in Aging Services  •  Presbyterian SeniorCare Network  •  Lutheran SeniorLife
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Need some healthy dinner ideas to make this autumn? Get cozy and enjoy this recipe collection of healthy fall dinners featuring simple soups, salads and healthy one-pan meals made with colorful fall fruits and vegetables.

As chilly days grow shorter, a satisfying meal can fill your home with warmth, comfort and color. Healthy fall recipes are a simple way to enjoy this vivid, ever-changing season that’s bursting with bountiful harvest. Packed with in-season vegetables like pumpkins, broccoli, carrots and spinach, these easy recipes add an unexpected twist to your dinner table. Dig in and enjoy!

Fall Lentil Vegetable Soup

Ingredients:

  • 2/3 cup lentils, soaked
  • ½ onion, chopped
  • 2 scallions, chopped
  • 1 bunch parsley, thinly chopped
  • 1 cup kale, chopped
  • ½ cup cabbage, chopped
  • 2/3 cup broccoli, chopped
  • 1 tsp crushed red pepper
  • 1 grated tomato
  • 1 grated red pepper
  • 1 grated carrot
  • 1 Tbsp grated ginger
  • 1 tsp mint, dried
  • 3 garlic cloves, minced
  • 3 cups water
  • Salt and black pepper
  • 2 Tbsp olive oil
  • 1 mushroom, chopped

Instructions:

  1. Sauté the garlic and onion with olive oil and add the grated pepper and carrot.
  2. Stir in the chopped cabbage, lentils, crushed pepper and mint. Add a generous amount of salt and three cups of water. Cover pot with lid, bring to boil, then reduce heat and cook for about 15 minutes or until lentils are tender.
  3. Add the broccoli, kale, scallions and mushrooms. Cook for 3-4 more minutes. Add salt and water if needed.
  4. Remove from heat and sprinkle with chopped parsley and black pepper as desired.

Healthy Fall Chicken Salad

Ingredients

  • 1 cup rotisserie chicken
  • 2 cups lettuce, chopped
  • 1 cup cabbage, chopped
  • 1/3 cup pumpkin or sweet potato, roasted
  • 1 garlic clove, minced
  • ½ lemon
  • ½ avocado, chopped
  • ½ cup olives
  • 2 Tbsp feta cheese, crumbled
  • 1 green pepper, chopped
  • 1 roasted pepper
  • 2 scallions, chopped
  • 1 tsp olive oil
  • Salt and black pepper

Instructions

  1. Chop pumpkin, toss with salt, oil and a sprinkle of water, then roast pumpkin in 375° oven for about 20 minutes.
  2. Prep remaining ingredients: Wash and chop vegetables and shred chicken.
  3. Add all ingredients to a large bowl and mix together. Serve immediately.

Easy Chickpea Soup

Ingredients

  • 2 cans of chickpeas, rinsed and drained
  • ½ onion, chopped
  • 3 cloves garlic, minced
  • 1 small tomato, grated, or 2 tsp tomato juice
  • 1/3 red pepper, grated
  • 2 tsp mint or handful of fresh mint
  • 1 tsp cumin
  • 1 ½ Tbsp olive oil
  • 1 cup spinach
  • 1 tsp lemon juice
  • Salt and pepper

Instructions

  1. Heat olive oil in cooking pot and add onions, garlic, tomato, mint and cumin. Sauté for 1-2 minutes.
  2. Add chickpeas and sauté for another 2 minutes.
  3. Add 2 cups of water or stock, a good amount of salt, and cover with lid. Cook on medium heat for 8-10 minutes.
  4. Add in spinach. Taste and add water or stock if needed.
  5. Add lemon juice. Blend ½ soup using a hand blender, then stir back into the pot. Cook for another 2 minutes and remove from heat.
  6. Serve immediately. Enjoy with avocado, bread and jalapeno slices.

Ground Beef & Broccoli Fried Quinoa

Ingredients

  • 8 oz. ground beef
  • 1 cup broccoli florets, chopped
  • 1 cup cooked quinoa
  • 3 garlic cloves, minced
  • 1 ½ Tbsp tamari sauce
  • 2 scallions, chopped
  • 1 carrot, chopped
  • 1 Tbsp olive oil
  • Crushed red pepper (optional)
  • 1 cup spinach, chopped (optional)
  • 2 Tbsp cilantro, chopped

Instructions

  1. In a large non-stick pan, cook the beef for a few minutes at medium or medium-high until little pink remains. Cover with lid if needed.
  2. Add olive oil, garlic and crushed red pepper, if desired, and sauté until fragrant.
  3. Stir in broccoli and let cook for 2-3 minutes. Add soy sauce and stir in carrots, scallions and quinoa.
  4. Taste and adjust with salt or tamari sauce if needed. Cook while stirring for several more minutes.
  5. Stir in cilantro and spinach if desired and remove from heat.
  6. Serve immediately.

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