Roasted Pumpkin Seeds

Don't throw away the pumpkin seeds from your pumpkin! Roast them for a delicious healthy Halloween snack.

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Parmesan Crusted Roasted Delicata Squash

Roasted Delicata squash is delicious topped with a Parmesan-herb crust. The edges come out crisp, golden and delicious. Whether you serve it as a healthy snack or a side dish, this roasted delicata squash recipe is always a winner!

Parmesan Crusted Delicata Squash

Delicata squash has thinner skin than acorn and butternut squash, which is edible. It’s only available late summer and early Fall, so now is the time to take advantage! If you’re looking for more delicata squash recipes, you will also love this Delicata Squash With Chicken Sausage Mushroom Stuffing, it’s so good!

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Apple Cider Glazed Donut Holes

Apple Cider Glazed Donut Holes tickle the taste buds with the flavors of fall. A touch of sweetness and the warm spices of apple cider make these donut holes the perfect morning treat to eat with a cup of steaming coffee.

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Pumpkin Rigatoni with Rosemary Walnut Crispies

This recipe is sponsored by California Walnuts

Good news! There is a bowl of silky, creamy, savory pumpkin-sauce-bathed rigatoni sprinkled with rosemary walnut crispies that has your name on it for dinner tonight, and for lunch the next day, and for lots of days after that.

This pumpkin pasta is especially here for you if you enjoy:

• Fall flavors
• Warm, toasty things
• Rosemary and garlic and butter
• Foods with contrasting silky / crispy texture
• Pumpkin as a life theme
• Big floppy rigatoni noodles
• Like, things that taste really good?

This month we’re taking the pledge to #ChooseLunch, and is there really a better lunch to look forward to in the fall than creamy pumpkin pasta with rosemary walnut crispies? This is one of those recipes that keeps well for several days, reheats beautifully, fills you up, and tastes so good that you’ll be doing a little happy dance in your head (or, like, not in your head) every time you remember that it’s waiting for you in the fridge.

Breakfast is yummy and dinner is wonderful, but 10/10 chance you’ll have a more productive, happier, feel-good day if you keep yourself well-fed at lunch time. ♡

There are two parts to making this recipe, the most important one being making those little rosemary walnut crispies.

Should you make a double batch of them so you can add them to every salad, roasted vegetable bowl, soup, cheeseboard, snack bag, and stew for the rest of fall and winter? Y to the E to the S. These little guys are universally delicious.

Making the Walnut Crispies:

First, get your walnuts chopped and toasted.

Then toss them with just a little bit of fresh rosemary and brown sugar and black pepper and salt and butter. It’s just an essential walnut spa treatment, really. Try not to eat all of them hot off the pan because WOW.

Fun fact: Walnuts are an incredible source of Omega-3 fatty acids which are important for your body and your brain, and can help fight things like depression and anxiety, and inflammation, and a variety of other things. Food is so amazing.

Making the Pumpkin Pasta:

Okay, cook your pasta.

Make your pumpkin sauce which is so easy and life-changingly good.

Combine.

Pasta goes in the bowl, and a spoonful of rosemary walnut crispies (okay, fine, a few more) (and then just a few more) go on top.

THIS IS LIVING. Honestly. This bowl of pumpkiny, rosemary/garlic goodness is going to get you right in the fall feels.

Check out our video for how to make Pumpkin Rigatoni:

Pumpkin Rigatoni with Rosemary Walnut Crispies

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• Author: Lindsay
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings

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Description

Pumpkin Rigatoni with Rosemary Walnut Crispies! Silky, creamy, savory pumpkin-sauce-bathed rigatoni sprinkled with rosemary walnut crispies. The BEST.

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Ingredients

Pumpkin Rigatoni

• 2 tablespoons butter
• 4 cloves garlic, thinly sliced or minced
• 1 cup pumpkin puree
• 1 cup chicken or vegetable broth
• 1 cup heavy cream
• 1–2 teaspoons kosher salt
• squeeze of lemon
• 1 lb. rigatoni

Rosemary Walnut Crispies

• 1 cup walnuts, chopped
• 1 tablespoon finely chopped fresh rosemary leaves
• 1 tablespoon melted butter
• 1–2 tablespoons brown sugar (I like 2)
• 1/2 teaspoon kosher salt (more to taste)
• black pepper to taste

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Instructions

1. Rosemary Walnut Crispies: Preheat oven to 375 degrees. Run the walnuts through a food processor until they have a chopped texture. Arrange chopped walnuts on a small sheet pan and toast in the oven for 8-10 minutes. Remove from the oven and toss with rosemary, butter, sugar, salt, and pepper. Set aside to cool.
2. Pumpkin Alfredo Sauce: Heat the butter in a skillet over low heat. Add the garlic and saute until fragrant (do not brown the garlic – it tastes bitter). Add the pumpkin and broth; simmer until smooth. Add the cream and salt; simmer until the sauce coats the back of a spoon. Add a little squeeze of lemon juice if you’re into that.
3. Pasta: Cook according to package directions. Drain and return to pot. Toss with sauce.
4. Assemble: Serve pasta in shallow bowls with a sprinkle of the walnut crispies on top, and a little sprig of rosemary for a fancy garnish if, you know, you’re fancy.

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Notes

Vegan Version: Use olive oil in place of the butter, and full-fat coconut milk in place of the cream. (The vegan version is not quite as rich but it’s really, really good.)

Did you make this recipe?

Tag @pinchofyum on Instagram and hashtag it #pinchofyum

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Thank you to California Walnuts for sponsoring this recipe!

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Pot Roast

Cooked low and slow on the stovetop, beef chuck or shoulder roast becomes a fall-apart tender pot roast. Onions, garlic, carrots, and red wine make this a satisfying, flavorful dinner.

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from RSSMix.com Mix ID 8174097 https://www.simplyrecipes.com/recipes/pot_roast/

Grilled Cheese Sandwich with Mozzarella, Red Peppers, and Arugula

Ready to try a new kind of grilled cheese? This Grilled Cheese with Mozzarella, Roasted Red Peppers, and Arugula is sweet, peppery, and too tempting to pass up!

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Easy Instant Pot Mac and Cheese

A super short ingredient list with just 6 min in the pressure cooker! So easy, quick, and unbelievably creamy. SO SO GOOD.

I have been on a mac and cheese kick lately.

I particularly like to add broccoli to it when I can, here and here – you know, for added veggies and all. And then I sometimes like to make it on a sheet pan for those maximum crispy bits – because guys, who wants to share those crispy edges, right?

But sometimes you just need a classic, extra-sharp cheddar mac and cheese without any fuss or any babysitting.

Something you can make basically hands-free in just 6 minutes. And it’s super ideal if the pasta can cook with the rest of your ingredients.

Well, you guys are in so much luck because the Instant Pot will do all of this for you! The IP will cook your pasta and the residual heat will melt all that cheesy goodness (I love the combination of extra-sharp cheddar + Parmesan) into that cream pool of heaven.

And we all know Thanksgiving is right around the corner so this will be all ready in your arsenal, not taking up any oven space at all.

Easy Instant Pot Mac and Cheese

Yield: 6 servings

prep time: 15 minutes

cook time: 20 minutes

total time: 35 minutes

A super short ingredient list with just 6 min in the pressure cooker! So easy, quick, and unbelievably creamy. SO SO GOOD.

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Easy Instant Pot Mac and Cheese

15 minutes20 minutes

Chungah Rhee

Ingredients:

• 1 (12-ounce) package medium pasta shells
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup heavy cream
• 1 1/2 teaspoons Dijon mustard
• 8 ounces shredded extra-sharp cheddar cheese, about 2 cups
• 1/2 cup freshly grated Parmesan

Directions:

1. Add pasta, water, onion powder, paprika and garlic powder to a 6-qt Instant Pot®. Stir in 3 1/2 cups water; season with salt and pepper, to taste.
2. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
3. Select warm setting. Stir in heavy cream and Dijon until warmed, about 1 minute. Gradually whisk in cheeses until melted, about 2 minutes; season with salt and pepper, to taste.
4. Serve immediately.

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Tag @damn_delicious on Instagram and hashtag it #damndelicious.

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Cinnamon Sugar Apple Cake

Simply Recipes 2019 Meal Plan: September Week 5

Fall is officially here and this meal plan is all about recipes you can double so you can enjoy quality time with friends and family. Chicken Gumbo, Air Fryer Falafel, Beef Stew, and Turkey Sloppy Joes are sure to please any crowd!

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Instant Pot Chicken Wing Ramen

Got wings left over from a night out, game day party, or midnight snack? Make luscious, chicken wing ramen with a perfect jammy egg—all in your Instant Pot!

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Skinnytaste Meal Plan (September 30-October 6)

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers SmartPoints®.

I am so glad it is finally starting to feel a  little like fall! I hope it is where you live too! Peak apple picking season for many areas is the next few weeks, for those of you who go, check out my Crock Pot Applesauce and  Crock Pot Apple Butter! Nothing beats fresh and homemade!

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (9/30)
B: 2 hard-boiled eggs (0) and a pear (0)
L: Open Faced Tuna Sandwich with Avocado (4) and an apple (0)
D: Eggplant and Tomato Sauce (2) with 1 cup whole wheat spaghetti (5) and a green salad (2)*

Totals: Freestyle™ SP 13, Calories 1,001**

TUESDAY (10/1)
B: Overnight Oats with Figs and Honey (7)
L: Open Faced Tuna Sandwich with Avocado (4) and an apple (0)
D: Slow Cooker Salsa Chicken with Black Beans and Corn (3)

Totals: Freestyle™ SP 14, Calories 1,000**

WEDNESDAY (10/2)
B: Greek Yogurt with Berries, Nuts and Honey (5)
L: Open Faced Tuna Sandwich with Avocado (4) and an apple (0)
D: Turkey Pumpkin Chili (4) with 1 ounce avocado (1) and 1 tablespoon sour cream (1)
Totals: Freestyle™ SP 15, Calories 964**

THURSDAY (10/3)
B: Overnight Oats with Figs and Honey (7)
L: LEFTOVER Turkey Pumpkin Chili (4) with 1 ounce avocado (1) and 1 tablespoon sour cream (1)
D: Cubed Steak with Peppers and Olives (2) with ¾ cup basmati rice (3) and Quick Cabbage Slaw (2)

Totals: Freestyle™ SP 20, Calories 985**

FRIDAY (10/4)
B: 2 hard-boiled eggs (0) and a pear (0)
L: LEFTOVER Turkey Pumpkin Chili (4) with 1 ounce avocado (1) and 1 tablespoon sour cream (1)
D: Pineapple Shrimp Fried Rice (8)

Totals: Freestyle™ SP 14, Calories 1,044**

SATURDAY (10/5)
B: Spinach Ricotta Quiche (5) with an orange (0)
L: LEFTOVER Cubed Steak with Peppers and Olives (2) with ¾ cup basmati rice (3)
D: DINNER OUT!

Totals: Freestyle™ SP 10, Calories 566**

SUNDAY (10/6)
B: Spinach Ricotta Quiche (5) with an orange (0)
L: Berry Salad with Almond-Cranberry Crusted Goat Cheese (8)
D: Pasta with Butternut Sauce, Spicy Sausage and Baby Spinach (9)
Totals: Freestyle™ SP 22, Calories 888**

*Green salad includes 4 cups romaine, 2 scallions, ½ cup each: tomatoes, cucumber, chickpeas and 2 tablespoons
light vinaigrette.
**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate
your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits,
snacks, dessert, wine, etc. (more…)

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September Coffee Date

It’s September, and do you love it or do you love it?

*I LOVE IT.*

Here’s the thing – I adore summer. I am team Summer Everyday Forever.

Buuut… I am wearing a chunky burnt orange sweater with cropped jeans today! As in long pants JEANS! I also made veggie enchiladas and vegetarian shepherd’s pie this afternoon, and apple crisp earlier this week, and chicken wild rice soup last weekend. And wow. Maybe I am kind of also team Fall? Because I feel like I have a new bounce in my step.

The important question this month: how many pumpkin drinks have you had so far this year? because I’ve had at least 73.

Here’s what September has been like for us over here in charming, fall-ish St. Paul, Minnesota.

The House Hunting Never Ends

We’ve been at this for well over a year now. We have looked at honestly probably 1,000 houses or more on all the real estate websites (plus many in person). We have liked a handful of them. We have made offers on three. We have gotten zero.

My main takeaway with the whole process:

WE ARE IMPOSSIBLE, TERRIBLE, INDECISIVE PEOPLE.

Takeaway number two is that what we are looking for maybe, probably, almost certainly does not exist.

Here’s what we want (City Edition):

• Access to fun restaurants
• Access to good grocery stores!
• Access to nice trails and water? like, possibly a lake?
• Diverse community
• Charm, charm, charm

And here’s what we want (Suburb Edition):

• Open floor plan
• Bedrooms on same level
• Big yard
• Quiet
• Good schools

So… I don’t know. Where is the place where you can get all of that rolled up into one house with a cherry on top? We can’t find it.

Tell me your good stories about house hunting. Did you wait it out and find the house of your dreams? Did you buy a house that was like, meh, and then found yourself falling in love with it over time? Did you build a house? Are you team city or suburbs? Please discuss all.

Well, September Dinner Club Was Sure Delicious

I had planned to make us a nice fallish mushroom fettuccine, but then dinner club day arrived, and it was roughly 900 degrees outside, so I bailed and went for something less hot and heavy and a little more puckery, salty, and fresh.

Here was our simple, fresh, perfect early-fall-late-summer menu:

• Bacon Wrapped Dates
• Cheeseboard
• Red wine and white wine, I have no idea which kinds
• No-Cook Puttanesca
• Rosemary Garlic Bread (<- this general recipe, swapping 1/4 cup water for olive oil, plus adding some minced garlic and chopped rosemary)
• Italian Summer Salad
• Brownies

Baby Solvi Turned One

Precious, adorable, sensitive, chill but opinionated Solvi turned one year old this month.

This little love bug is just sunshine. A little run-down of One Year Old Solvi:

• She isn’t walking yet, but she’s a speedcrawler.
• She is a big, big baby. Like, wearing at least 18M and sometimes 24M clothes.
• Her favorite activity is eating. (Okay yes, these are all related.)
• Favorite foods are raspberries and more raspberries, spaghetti, taco-spiced chicken, avocados, sweet potatoes, black beans, and cheese. And a few more raspberries.
• She loves to “dance” – signature move is going into crazy flailing-arms-and-legs mode.
• She loves walks.
• She loves Sage. Sometimes a little too much.
• Riding in the car is not her favorite.
• Her favorite word is “guk.” Our little genius.

How Have We Not Talked About The Enneagram

Have you taken it? What does it mean to you? What number / type are you?

I have taken it several times and listened to several podcasts but this week I just started a real, official Enneagram book (The Road Back To You / affiliate link) and I am already very excited about it.

I test as a Type 6 which feels pretty true for me (like struggling with decision making OH YEAH remember the house thing?), but I also feel some connection to a Type 4 (being a little too emotionally intense for my own good sometimes). I am hoping the book helps clarify this for me a little bit.

I’d love to hear your Enneagram thoughts and experiences!

Who You Should Follow On Instagram

I take my follows very seriously, because what you see and read and look at all the time is what you’re basically feeding to your brain.

Here’s what my brain is thriving on:

• For minimalist, casual, ethical fashion: @natalieborton
• For some help being a more fun person: @etst
• For soul-quenching writing on motherhood and loss: @michaelaevanow
• For fangirling: @sussexroyal
• For faith and critical thinking: @jonathanamartin
• For pretty landscapes: @georgeduluth
• For funny IG story chats and beauty: @confessionsofacleanfoodie
• For things I usually need to hear: @yesandyesblog
• For laughs: @middleclassfancy
• For nerding out about the Enneagram: @justmyenneatype

Who are your favorite follows on Instagram or social media?

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Hello From Sage

Important words this month:

Sage wants you to find rest, even right now, even in your season of… stuff everywhere. Hardship. Busyness. Chaos. Heartbreak.

Take an emotional rest, a physical rest, a mental rest. You probably (definitely) need it. Let your shoulders relax a little bit. Leave the junk on the floor. Find a pillow and – literally or figuratively – rest your head for a minute.

Sage knows: this is just good for the soul.

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I hope your September was every bit as fallish as ours! Happy weekend! xo

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Negroni Cocktail

The Negroni is one of the easiest cocktails to make at home! Made with one part each of gin, Campari, and sweet vermouth, it's a little bitter, a little sweet, and oh so delicious.

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The Friday Buzz: Nutella for Life, Near Beer, and Flannel Fridays

Here's our weekly roundup of all good things, good advice, good feelings. It’s the happy hour of blog posts! Up this week: Discussions on Nutella and Cookie Butter, Near-Beer, Flannel Fridays, and more!

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from RSSMix.com Mix ID 8174097 https://www.simplyrecipes.com/the_friday_buzz_nutella_for_life_near_beer_and_flannel_fridays/

Roasted Cauliflower

Tired of steamed cauliflower? Try roasting it! Roasting brings out nutty, buttery flavors in the cauliflower. A squeeze of lemon juice and some Parmesan cheese are all you need to turn this into an excellent side dish.

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from RSSMix.com Mix ID 8174097 https://www.simplyrecipes.com/recipes/roasted_cauliflower/

Instant Pot Indian Chicken Pulao

Instant Pot Indian Chicken Pulao is a lighter cousin of chicken biryani, a great gateway dish for someone new to Indian food. Similar to a rice pilaf only with chicken and aromatic spices.

Instant Pot Chicken Pulao

Chicken Pulao is also much lighter than chicken biryani, and it’s absolutely delicious! If you’re a fan of chicken and rice, you will love this less popular one-pot Indian dish. And bonus, thanks to the pressure cooker it takes about 30 minutes start to finish! You can see more Instant Pot recipes here.

(more…)

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Quick and Easy Bolognese Sauce

Rich, meaty Bolognese Sauce is easy to make and can be on the table in 35 minutes. Use it to top pasta noodles, or layer in lasagna. It’s freezer-friendly too. Make a double or triple batch to enjoy all winter long!

Continue reading "Quick and Easy Bolognese Sauce" »

from RSSMix.com Mix ID 8174097 https://www.simplyrecipes.com/recipes/quick_bolognese_sauce/

Mom’s Perfect Pork Chops

Pan-fried pork chops on the stovetop are so quick and easy! Use a homemade dry rub to really bring out the flavor of the chops.

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Skillet Lemon Dill Chicken Thighs

A speedy dinner made in 30 min from start to finish! Served with the most heavenly lemon dill cream sauce of your life.

I present to you the speediest chicken dinner. Aka, a stress-free weeknight meal made in 30 min from start to finish.

I mean it. I have no tricks up my sleeve on this one. It really is the quickest chicken dinner anyone can ask for.

All you need is some boneless, skinless chicken thighs (chicken breasts will also work just fine here). Give them a good sear until they are fully cooked through. From there, you’ll use all the pan drippings with some flour, chicken stock, lemon juice and fresh dill to create the creamiest gravy ever.

This gravy/cream sauce makes this dish SO BOMB.

Serve with rice, serve with a salad, serve with some potatoes – serve alone. You do you. I eat it straight out of the skillet.

YOLO, guys.

Skillet Lemon Dill Chicken Thighs

Yield: 4-6 servings

prep time: 15 minutes

cook time: 15 minutes

A speedy dinner made in 30 min from start to finish! Served with the most heavenly lemon dill cream sauce of your life.

Print Recipe

entree

Skillet Lemon Dill Chicken Thighs

15 minutes15 minutes

Chungah Rhee

Ingredients:

• 1 1/2 pounds boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper, to taste
• 5 1/2 tablespoons all purpose flour, divided
• 1 tablespoon canola oil
• 1 tablespoon unsalted butter
• 1 cup chicken stock
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh dill

Directions:

1. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
2. Heat canola oil and butter in a medium skillet over medium heat.
3. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.
4. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
5. Gradually whisk in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in dill; season with salt and pepper, to taste. Return chicken to the skillet.
6. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

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