Healthy Fall Recipes

This one-pot chicken dinner, inspired by the traditional dish of Spain and Latin America, comes together easily in the crock pot. The instant brown rice is added near the end, to keep it from overcooking.

In this healthy cauliflower soup recipe, roasting the cauliflower first adds depth and prevents the florets from turning to mush. A little tomato sauce and coconut milk give the broth a rich, silky texture. Serve with a dollop of sour cream or yogurt, if desired.

Got leftover cooked chicken or turkey? Cook up a pot of soup! This low-sodium soup recipe is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread.

Put out your favorite toppings for these quick and healthy layered enchiladas. We like cilantro, sour cream, guacamole and jalapeños.

This creamy high-protein shake will keep you satisfied for hours and tastes like a chocolate-peanut butter banana milkshake. You don't even need to add protein powder, thanks to the naturally occurring protein in the soymilk, Greek yogurt and peanut butter.

This version of the Italian classic soup Minestrone is packed with leeks, potatoes, beans, zucchini, spinach and orzo, making it perfect for a hearty lunch or supper on a cold winter's night. To make a vegetarian version use vegetable rather than chicken broth. Top each bowl with freshly grated Parmigiano-Reggiano for a zesty burst of flavor.

You'll only have to dirty one pot in this easy pasta recipe that cooks chicken and vegetables right along with the noodles. Plus, by using the exact amount of water you need to cook the pasta, the starch that usually gets drained off with your pasta water stays in the pot, giving you delectably creamy results.

Simplify weeknight dinnertime by transforming leftover slow-cooked chicken (see associated recipe, below) into an easy, cheesy casserole.

With at least 15 grams of protein per serving, these dinners are filling options for chilly nights. And with 15 grams of carbohydrates or less per serving, these recipes can help you follow a low-carb eating pattern while reaping the benefits of a high-protein dish.

This vegetable-packed minestrone soup recipe is inspired by a popular Weight Watchers vegetable soup recipe. It makes a big pot of soup, so keep some in the refrigerator for up to 5 days and freeze the rest in single-serve portions. That way you always have an easy, delicious vegetable soup to start your meal or to eat for lunch. Think of this vegetable minestrone recipe as a starting point for other healthy soup variations, too: toss in leftover chopped cooked chicken or whole-wheat pasta or brown rice to make it more satisfying.

This quick, protein-rich chicken stew recipe draws flavor inspiration from shawarma with spices like cumin, paprika and pepper. Make a double batch and freeze it for a quick healthy dinner. Serve the stew with couscous and steamed broccoli.

Though traditional stuffed cabbage recipes are made with meat, here Savoy cabbage leaves are stuffed with a combination of rice, mushrooms, onions, garlic and herbs for a healthy vegetarian stuffed cabbage recipe. The stuffed cabbage leaves gently bake in a simple tomato sauce. This easy stuffed cabbage recipe can be made ahead of time and baked just before serving.

Need to use up leftover turkey from the holidays? Make this low fat casserole. It's made with brown rice and lots of vegetables.

This easy sheet-pan recipe brings together many fall favorites into a hearty dinner.

Skip the roasting in this butternut squash soup recipe and let your slow cooker do the work instead. Just load up all the ingredients into the crock pot, set it and forget it for an easy, healthy dinner or packable lunches.

Creamy tzatziki and crisp sliced cucumber add a refreshing twist to this easy burger recipe loaded with feta and spinach. No tzatziki? No problem! Make your own at home by combining plain strained yogurt with a squeeze of lemon, dill and finely chopped cucumber.

One pan is all you need for a heaping pile of nutritious, tender and colorful roasted root vegetables. Whip up this recipe at the beginning of the week to use in easy, healthy dinners all week long.

Fresh herbs, onion and sautéed bacon flavor this easy Brussels sprouts recipe. This savory dish is delicious in the fall and winter months, when Brussels sprouts are in season. If you can find them still attached to the stalk, don't be intimidated—buy them, as they're likely more fresh. Recipe adapted from The Art of Simple Food by Alice Waters.

There's nothing like snuggling up with a bowl of soup as the weather gets cooler. With at least 15 grams of protein per serving, these soups can help you meet your protein needs to support healthy digestion, healthy aging and a healthy immune system.

These sweet and savory mini casseroles are ready in just an hour. Refrigerate or freeze the leftovers to enjoy later.

Use whichever veggies you have on hand to fill up this veggie wrap. The avocado and hummus help hold the wrap together--and provide heart-healthy fat and fiber.

Warm soups, creamy chicken skillets and stuffed potatoes all bring out that cozy feeling we're craving in the cooler fall weather.

In this healthy side dish, sweet potatoes are tossed with maple syrup, butter and lemon juice and roasted until golden brown. The delicious glaze that forms transforms this simple dish into something sublime.

This easy chicken and kale soup will keep you warm on a cold and rainy day or any day that calls for a simple, hearty soup. For convenience, you can make this soup with frozen kale without the need to thaw it beforehand.