Cooking this week with fall produce
Now that it’s officially fall, it’s time to get excited about all of the fresh produce the season has to offer.
With this season comes a whole new selection of fresh fruits and veggies to enjoy such as apples, sweet potatoes, cauliflower, and of course, pumpkins!
To help you transition to the colder days and get excited for this time of year, we’ve selected recipes for you to cook for the first full week of fall. All of the meals contain fruits and veggies that are at their prime right now, and they all provide a ton of nutritional benefits from the vitamins and other nutrients.
Pumpkins and sweet potatoes for example, are rich in Vitamin A, which promotes a healthy vision and immune system. Brussels sprouts, which we've included in a tasty chicken dish, provide 194 percent of your daily Vitamin K intake, which aids in bone health and allows your blood to clot normally.
So start off fall with a healthy attitude, and cook this week with these seasonal recipes below:
Monday: Pork chops with roasted apples and onions
Enjoy some fresh fall apples in this pork chop recipe. With just a few ingredients including apples, pork, onions, thyme, and more, this dish is full of flavor, and is only 240 calories per serving.
Per serving: 240 calories, 10g fat, 11g carbohydrates, 24.9g protein, 1.5g fiber
Tuesday: Chicken with Brussels sprouts and mustard sauce
In this protein-packed meal, the chicken is dressed with a zesty mustard sauce, and the Vitamin K-rich Brussels sprouts are sautéed. Have this recipe done in 40 minutes.
Per serving: 355 calories, 14.9g fat, 11.6g carbohydrates, 42.8g protein, 3.5g fiber
Wednesday: Baked Italian-style cauliflower
The variety of ingredients in this meal, including lean ground sirloin, marinara sauce, cauliflower, and garlic, blend together nicely under a baked topping of crispy bread and Romano cheese. Have this meal ready in less than a half-hour!
Per serving: 306 calories, 14.9g fat, 11g carbohydrates, 24.9g protein, 1.5g fiber
Thursday: Pumpkin ravioli
Although this recipe calls for canned pumpkin, this meal is still a fall favorite! The pumpkin provides a healthier (and much lower calorie) alternative to traditional ravioli that typically uses high-fat meat and cheese.
Per serving: 162 calories, 5g fat, 22g carbohydrates, 6g protein, 2g fiber
Friday: Wild rice pilaf with sweet potatoes and Brussels sprouts
End you work week with this pilaf, which includes two of fall’s best produce – Brussels and sweet potatoes! The veggies are roasted in this tasty vegetarian dish.
Per serving: 334 calories, 10g fat, 48g carbohydrates, 10g protein, 6g fiber