4 Cozy Fall Dinners the Whole Family Will Love (With Easy Recipes)

Busy week? These fall meals are cozy, budget-friendly, and kid-approved—each with simple steps, swap ideas, and make-ahead tips.

1) Maple-Mustard Sheet-Pan Chicken with Sweet Potatoes & Brussels

Serves: 4–6 | Time: 15 min prep, 30–35 min cook

Ingredients

• 2 lbs boneless, skinless chicken thighs (or breasts)

• 1 ½ lbs sweet potatoes, 1-inch cubes

• 1 lb Brussels sprouts, halved

• 1 small red onion, wedges

• 3 Tbsp olive oil

• Glaze: ¼ cup pure maple syrup, 3 Tbsp Dijon, 2 Tbsp apple cider vinegar, 2 tsp soy sauce (or coconut aminos), 1 tsp garlic powder, 1 tsp kosher salt, ½ tsp black pepper

• Optional: ½ tsp smoked paprika, fresh thyme

Instructions

1. Heat oven to 425°F. Line a large sheet pan with parchment.

2. Toss sweet potatoes, Brussels, and onion with olive oil, ½ tsp salt, and pepper. Spread over pan.

3. Whisk glaze. Add chicken to half the glaze; toss to coat.

4. Nestle chicken among veggies. Brush remaining glaze over everything.

5. Roast 30–35 min, flipping veggies once, until chicken hits 165°F and edges caramelize.

6. Finish with thyme. Serve with rice or crusty bread.

Make it kid-friendly: swap Brussels for carrots or use half Brussels/half carrots.
Leftovers: refrigerate 3–4 days; reheat under broiler 2–3 min to re-crisp.

2) Creamy Tomato Tortellini Soup (Stovetop, One Pot)

Serves: 6 | Time: 10 min prep, 25 min cook

Ingredients

• 1 Tbsp olive oil

• 1 lb mild Italian sausage, casing removed (or use 8 oz and add 8 oz mushrooms for lighter)

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 tsp Italian seasoning, ½ tsp salt, ¼ tsp pepper

• 4 cups low-sodium chicken or veggie broth

• 1 (28-oz) can crushed tomatoes

• 1 cup heavy cream (or ¾ cup half-and-half)

• 18–20 oz refrigerated cheese tortellini

• 2 cups baby spinach, chopped

• ½ cup grated Parmesan, plus more for serving

• Optional: pinch red pepper flakes, fresh basil

Instructions

1. In a large pot, heat oil over medium. Brown sausage 5–6 min, breaking up. Add onion; sauté 3–4 min. Stir in garlic, Italian seasoning, salt, pepper 30 sec.

2. Pour in broth and crushed tomatoes; bring to a simmer.

3. Stir in cream; add tortellini and cook 5–7 min until tender.

4. Stir in spinach and Parmesan just to wilt/melt. Adjust salt.

5. Ladle into bowls; top with extra Parm and basil.

Make it meatless: skip sausage; add 1 can white beans (drained) at step 2.
Freezer note: soup without tortellini freezes great; add pasta when reheating.

3) Apple-Cider Pork Tenderloin with Roasted Carrots & Onions

Serves: 4–5 | Time: 10 min prep, 25–30 min cook

Ingredients

• 1½–2 lbs pork tenderloin, trimmed

• 1 lb carrots, peeled & chunked

• 1 large yellow onion, thick slices

• 2 Tbsp olive oil, divided

• Rub: 1 Tbsp brown sugar, 1 tsp kosher salt, 1 tsp garlic powder, ½ tsp cinnamon, ½ tsp black pepper

• Pan sauce: ¾ cup apple cider (not vinegar), 1 Tbsp Dijon, 1 Tbsp butter

Instructions

1. Heat oven to 425°F. Toss carrots & onions with 1 Tbsp oil, pinch salt/pepper on a rimmed pan.

2. Pat pork dry; rub with remaining oil and the spice rub. Place on veggies.

3. Roast 20–25 min until pork reaches 145°F (slightly pink center). Rest on board 5–10 min.

4. Quick pan sauce: set pan over medium (or scrape juices into a skillet). Add cider; simmer 3–4 min to reduce. Whisk in Dijon and butter.

5. Slice pork; spoon sauce over. Great with mashed potatoes.

Slow-cooker option: sear pork first, then cook with 1 cup cider on low 3–4 hrs; add Dijon & butter at end to finish sauce.

4) Creamy Pumpkin Chickpea Curry (30-Minute, Dairy-Free)

Serves: 6 | Time: 10 min prep, 20 min cook

Ingredients

• 1 Tbsp coconut or olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 Tbsp grated fresh ginger (or 1 tsp ground)

• 2 Tbsp red or yellow curry paste (or 2 tsp curry powder + ½ tsp paprika)

• 1 (15-oz) can pumpkin purée

• 1 (13.5-oz) can full-fat coconut milk

• 1 (14-oz) can crushed tomatoes (or 1½ cups)

• 2 (15-oz) cans chickpeas, drained & rinsed

• 1 tsp kosher salt, ½ tsp sugar (balances acidity)

• Juice of ½ lime

• Optional: 2 cups baby spinach, ½ cup frozen peas

• To serve: rice or warm naan, cilantro

Instructions

1. In a deep skillet, heat oil medium. Sauté onion 3–4 min. Add garlic, ginger, curry paste; cook 1 min.

2. Stir in pumpkin, coconut milk, tomatoes, chickpeas, salt, sugar. Simmer 10–12 min until thick and creamy.

3. Add spinach/peas to warm through; finish with lime.

4. Serve over rice with cilantro.

Protein swap: add rotisserie chicken or sautéed shrimp at the end.
Toddler tip: blend a cup smooth and stir back in for a creamier texture.

Family Prep Tips

• One grocery run: sweet potatoes, Brussels, onion, carrots, onion (again), pork tenderloin, chicken thighs, sausage, tortellini, spinach, canned tomatoes, pumpkin, chickpeas, coconut milk, crushed tomatoes, broth, maple syrup, Dijon, apple cider, spices, Parmesan, rice/naan.

• Double up: roast extra veggies on Sheet-Pan Night to toss into lunches.

• Lunchbox leftovers: tortellini soup in a thermos; pork slices in wraps; curry with rice in heat-safe containers.