Pellau Magazine

You won't believe how delicious low-calorie can be until you taste these easy, comforting fall dinners. Packed with seasonal produce and earthy flavors, these healthy fall recipes will fill you up without weighing you down.

Lasagna with Slow-Roasted Tomato Sauce

Slow-roasting the tomatoes gives the tomato sauce for this lasagna recipe an intense depth of flavor, which is then enhanced by the umami in onions, Parmesan, and spinach. The lasagna noodles are layered into the lasagna uncooked; the moisture from the fresh spinach cooks them perfectly as the lasagna bakes in the oven.

Korean Chicken Soup

This quick and easy spicy chicken soup recipe is made with leftover cooked chicken and is spiked with garlic, ginger, and hot sauce.

Green Soup with Yams and Sage

This kale-and-spinach soup has a beautiful complexity. It's slightly sweet, with a bright note of lemon and the subtle aromatics of thyme, sage, and garlic. Japanese yams are marvelously flavorful; they have a dark purplish skin and are snow-white inside. Ask for them at your farmers' market or grocery, but if they are unavailable, regular sweet potatoes can be substituted.

Chicken Sausage with Potatoes and Sauerkraut

Here's our weeknight version of choucroute garni, "dressed sauerkraut," made with chicken sausage. The flavor of the dish will vary depending on what type of chicken sausage you choose. We like the taste of roasted garlic sausage or sweet apple sausage in this recipe. And although any type of sauerkraut can be used, we prefer the crisp texture of refrigerated kraut over canned. Serve with roasted carrots and some mustard to spread on the sausage.

Lamb and Chickpea Chili

This spicy chili has a North African spin with lamb, cinnamon, and harissa. If you can't find harissa, use mild chili powder in its place. You can turn up the heat with a little cayenne or hot sauce if you like it spicy. Serve with whole-wheat pita bread and tabbouleh.

Couscous Paella Soup

This soup is inspired by the flavors and ingredients of paella, but unlike paella it's simple enough for a speedy weeknight dinner. If you can't find Spanish chorizo, use pepperoni (add a pinch of smoked paprika if you have it). Serve with warm whole-grain garlic bread.

Sweet and Sour Beef-Cabbage Soup

This wholesome sweet-and-sour soup combines beef, caraway seeds, sweet paprika, and cabbage — ingredients that star in a number of German dishes. It is particularly nice served with crusty rye bread. For an even heartier soup, add diced cooked potatoes along with the cabbage.

Skillet Chicken with Cranberries and Apples

Celebrate the flavors of fall with chicken cooked in a fast apple-cranberry sauce. If you prefer a less tart flavor, try dried cranberries instead of fresh. Serve with quick-cooking wild rice and roasted Brussels sprouts.

Seared Salmon with Braised Broccoli

Here we pair pan-seared salmon with braised broccoli and make it special with a quick, Italian-inspired topping of sautéed onions, pine nuts, and raisins.

Swedish Meatballs

These Swedish meatballs are made with a combination of lean ground turkey breast and ground pork, flavored with nutmeg and cardamom and simmered in a creamy mushroom sauce. Serve over a brown rice pilaf spiked with almonds and currants or whole-wheat egg noodles.

Quick Chicken Cacciatore

This version of the classic Italian recipe, chicken cacciatore, is done in half the time of most traditional versions, but is still full of rich flavor thanks to plenty of mushrooms, tomatoes, and herbs.

Stir-Fried Chile Beef and Broccoli

This quick stir-fry features broccoli and flank steak in a flavorful sauce. This dish is typical of many traditional Chinese stir-fries — the sauce just clings to the beef and vegetables but is not enough to spoon over rice. Marinating beef is essential for ensuring the meat is flavorful. The meat does not marinate overnight, as in traditional Western recipes. The moment the beef is combined with the seasonings it is ready to be stir-fried.

Quick Pastrami Hash and Eggs

When we're in a hurry, we love to have breakfast for dinner. Precooked diced potatoes — available in the refrigerated section of most supermarkets — help make this pastrami hash ultra-fast. (If you have leftover cooked potatoes, use about 3 cups diced cooked potatoes instead.) Serve with rye toast and sautéed spinach.

Vegetarian Shepherd's Pies

These mini vegetarian shepherd's pies feature lentils, carrot, and corn, crowned with a velvety mashed potato topping. The recipe can also be made in a broiler-safe casserole dish. Serve with a spinach salad with oranges, walnuts, and red-wine vinaigrette.

Thyme, Pork Chop, and Pineapple Skillet Supper

Thyme adds bright, woodsy flavor to pork and pineapple in this simple one-skillet supper. Serve with whole-grain rice pilaf and a baby spinach salad.

Click here to share us on facebook!
Looking for more recipes? Take a look here!