3 Healthy Fall Recipes You Don’t Want To Miss

It’s that time of year again when the leaves turn red, the jack-o-lanterns come out, and some of our favorite foods are in harvest. One of the reasons we love the autumn season is because of all the delicious fall recipes we get to enjoy. With these 3 mouthwatering healthy recipes, you won’t have to sacrifice your diet or your health to indulge in the tastiness of fall.

1. Chicken With Brussel Sprouts & Mustard Sauce

Mio Global, Healthy Fall Recipes You Don't Want To Miss, Chicken With Brussel Sprouts & Mustard Sauce

Source: myrecipes.com

This dish is a healthy choice because it includes chicken, which has less cholesterol and saturated fat than red meat. Chicken is also an excellent source of protein that supports muscle growth. The brussel sprouts provide an extra boost of protein, as well as fiber.

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 4 boneless, skinless chicken breast halves
  • 3/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup fat-free, low-sodium chicken broth
  • 1/4 cup unfiltered apple cider
  • 2 tablespoons whole-grain Dijon mustard
  • 2 tablespoons butter
  • 1 tablespoon chopped flat-leaf parsley
  • 12 ounces brussels sprouts, trimmed and halved
  • Instructions:

  • Preheat the oven to 450° and heat a large ovenproof skillet over high heat. Add 1 tablespoon of oil.
  • Sprinkle the chicken breasts with 1/4 teaspoon salt and pepper, and add to the pan. Cook for 3 minutes or until browned. Turn the chicken over and place the pan in the oven. Bake at 450° for 9 minutes or until done. Remove the chicken from the pan but keep it warm.
  • Heat the pan over medium-high heat. Add 1/2 cup of broth and cider. Bring this mix to a boil, scraping the pan to loosen the browned bits. Reduce the heat to medium-low and simmer for 4 minutes or until thickened. Whisk in the mustard, 1 tablespoon of butter, and chopped parsley.
  • Heat the remaining 1 tablespoon of oil and 1 tablespoon of butter in a large nonstick skillet over medium-high heat. Add the brussel sprouts and sauté for 2 minutes or until lightly browned. Add the remaining 1/8 teaspoon salt and 1/4 cup broth to pan. Cover and cook for 4 minutes or until crisp-tender.
  • 2. Golden Squash Bisque

    Mio Global, Healthy Fall Recipes You Don’t Want To Miss, Golden Squash Bisque

    Source: bhg.com

    Winter squash is low in fat and jam-packed with fiber, the perfect combination for your diet. This delicious recipe also includes Greek yogurt, which is especially beneficial for its high protein content.

    Ingredients:

    • 1 teaspoon canola oil
    • 1/4 cup chopped onion
    • 1, 12-ounce package of pureed winter squash, thawed
    • 1/2 cup fat-free, low-sodium chicken broth
    • 3/4 teaspoon curry powder
    • 1/2 cup plain, fat-free Greek yogurt
    • 1/2 teaspoon snipped fresh thyme
    • Instructions:

    • In a medium saucepan, heat the oil over medium heat. Add in the onion and cook until tender.
    • Stir in the squash, broth, and curry powder. Bring it to boiling, then reduce the heat and let it simmer for 2 minutes.
    • Whisk in the yogurt and thyme, heating through.
    • If desired, top your serving with additional yogurt and sprinkle with pepper.
    • 3. Delicata Squash With Orange & Pistachios

      Mio Global, Healthy Fall Recipes You Don’t Want To Miss, Delicata Squash With Orange & Pistachios

      Source: eatingwell.com

      If your goal is to lose weight, delicata squash is an exquisite low-calorie and low-carb vegetable. And with a pistachio garnish on top, you’ll get the added bonus of some protein in this dish as well!

      Ingredients:

    • 1 tablespoon extra-virgin olive oil
    • 2 shallots, halved and sliced
    • 1 large delicata squash, halved lengthwise, seeded and thinly sliced
    • 1 teaspoon orange zest
    • 3/4 cup orange juice
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper

    • 2 tablespoons chopped pistachios
    • Instructions:

    • Heat the oil in a large, nonstick skillet over medium heat. Add in the shallots and cook, stirring them until softened and beginning to brown. This should take about 2 minutes.
    • Add the squash, orange zest, juice, salt, and pepper. Reduce the heat to medium-low, cover, and cook for about 6 to 8 minutes. Uncover to stir the mixture once.
    • When the squash is almost tender, uncover the skillet and continue to let it cook while stirring occasionally. Do this for about 12 to 15 minutes until the liquid is absorbed and the squash is beginning to brown.
    • Serve and garnish the dish with pistachios.
    • Each of these healthy meals will have you coming back for seconds, but here’s a healthy tip - to keep your fitness goals in tact, save those leftovers for tomorrow’s lunch. We hope you enjoy indulging in these delicious meals this fall season!  

      SEE ALSO: HEALTHY PUMPKIN PIE, RAW AND UNDONE

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