The Most Popular Recipes in October

Welcome to our new feature celebrating the most popular recipes for the month! You know the ones: the recipes you've all been cooking, sharing, and talking about nonstop. Let's see which ones made the cut for October!

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Macaroni and Cheese Soup with Broccoli

Macaroni and Cheese Soup with Broccoli is comfort food at it’s best! It’s a classic mac turned into and kid-friendly bowl of soup.

Macaroni and Cheese Soup

Now that the weather is getting colder, we are having soup for dinner quite often. We love this easy mac and cheese soup made with sharp cheddar cheese, broccoli, vegetables and elbow macaroni. The kids love it too, a great way to get kids to get more veggies in their diet. More soup recipes we also love this time of year are Minestrone Soup and Cheeseburger Soup if you want to have some meat in your dish.

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10 Weekend Baking Projects For a Lazy Afternoon

Are you a weekend baker? Do you want to be?! Here are 10 projects for a low-key afternoon of baking, from loaves of whole wheat bread to the best-ever homemade cinnamon rolls.

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German Chocolate Snack Cake With Coconut-Pecan Frosting

It's the same classic chocolate cake you love, but with more of that decadent, gooey coconut-pecan topping. Plus, it's way easier to make because you don't have all those layers to deal with. Win!

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Butternut Squash Enchiladas

Butternut squash enchiladas are a vegetarian dinner dream. The slightly sweet combination of squash combined with the rich, earthy spices of ancho chili powder, cumin, and oregano create a sure-to-please vegetarian take on a classic.

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Instant Pot Bolognese

Now you can make the most EPIC bolognese sauce in just 1 hr rather than 3-4 hrs! So rich, hearty, and chockfull of meat and veggies!

There’s honestly nothing better than this.

A giant bowl of pasta smothered in the meatiest, heartiest bolognese sauce ever, sprinkled with freshly grated Parmesan and paired with a glass of red wine.

Nope, nothing better, especially in this cold Chicago fall season we’re having right now.

And that vat of bolognese? Yes, I’ll take that in one bath, please.

That vat is conveniently the Instant Pot, which helps cook the bolognese in just 1 hour. I know. No more 3-4 hour bolognese sauces. The pressure cooker makes this too easy and fast, and it infuses the flavors even more, making this my all-time favorite bolognese sauce.

It’s also enough for 8 servings so it’s perfect for company or for leftovers because let’s be honest – it’s too cold to go out to eat right now!

Instant Pot Bolognese

Yield: 8 servings

prep time: 20 minutes

cook time: 1 hour

total time: 1 hour 20 minutes

Now you can make the most EPIC bolognese sauce in just 1 hr rather than 3-4 hrs! So rich, hearty, and chockfull of meat and veggies!

Print Recipe

entree

Instant Pot Bolognese

20 minutes1 hour

Chungah Rhee

Ingredients:

• 1 1/2 tablespoons unsalted butter
• 1 sweet onion, diced
• 1 carrot, diced
• 1 celery rib, diced
• 1 pound lean ground beef
• 1/2 pound ground pork
• 4 ounces pancetta, diced
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup tomato paste
• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• 1/4 teaspoon crushed red pepper flakes
• Pinch of ground nutmeg
• Pinch of ground cinnamon
• 3/4 cups dry red wine
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup beef stock
• 1/4 cup heavy cream
• 2 tablespoons chopped fresh parsley leaves

Directions:

1. Set a 6-qt Instant Pot® to the high saute setting. Melt butter; add onion, carrot and celery, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
2. Add ground beef, pork, pancetta, 1 teaspoon salt and 1/2 teaspoon pepper, and cook until browned, about 5-10 minutes, making sure to crumble the beef and pork as it cooks; drain excess fat.
3. Stir in tomato paste, garlic, oregano, red pepper flakes, nutmeg and cinnamon until fragrant, about 1 minute.
4. Stir in wine, scraping any browned bits from the bottom of the pot, and cook until reduced, about 2 minutes.
5. Stir in crushed tomatoes and beef stock. Select manual setting; adjust pressure to high, and set time for 20 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
6. Select low sauté setting; simmer, uncovered, stirring often, until thickened to desired consistency, about 5-10 minutes. Stir in heavy cream and parsley; season with salt and pepper, to taste.
7. Serve immediately.

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Slow Cooker Mashed Potatoes

Slow Cooker Mashed Potatoes are so easy and they free up some much-needed stovetop space for Thanksgiving and other holidays!

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Valerie Brunmeier’s Cheesy Taco Pasta Skillet

Tacos and pasta! Why didn't we put these two together before? This one-skillet dish full of Southwestern flavors and pasta comes together in a flash with pantry staples. Your new favorite weeknight go-to!

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Italian Wedding Soup

This comforting and classic Italian soup is made with pork and beef meatballs, greens, and tiny pasta. It's ready in about an hour from start to finish, great for a weeknight meal!

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Dutch Apple Pie

Let the scent of apples, cinnamon, nutmeg, and clove fill the air while this crumble-topped Dutch Apple Pie bakes away in your oven. Fall has never tasted so good. You can also freeze and bake this pie when you’re ready.

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

Feel-Good Apple Muffins

These apple muffins are EVERYTHING in my life right now – moist and dense in a good way, perfectly but not overly sweet, and just honestly divine smeared with a little butter and honey.

Oh, one other helpful little thing: they’re wholesome. Real-food healthy ingredients. Feel-good for the body.

Here’s a universal scenario that happens to us food lovers almost every day in the fall.

• I want to bake a cozy treat!
• Wait though, I don’t have a ton of time.
• Wait though, I also don’t want to eat 100 grams of sugar.
• Hmm.

Enter: THESE apple muffins of the 100% comforting and treat-like but also healthy variety. They are made with:

• Oats
• Apples
• Dates
• Maple syrup
• Olive oil
• Eggs

And there you have it. Talk about FEEL-GOOD! I have been eating these on repeat for little “coffee breaks” throughout the day and happily sharing them with my daughter as one of those unicorn “treat” foods that feels both special and also wholesome.

Oh, and the low-on-time part? All you do is blend and pour into a muffin tin. Very unfussy.

Top with flaked unsweetened coconut if you’re really keeping it clean. Top with butterscotch chips if you walk on the wide side.

And even though they don’t *need* it, just the tiniest bit of butter with the quickest drizzle of honey will just take the whole thing to an entirely new fall baking level.

And if you’re now in muffin hog mode, we have a ton of muffins that follow this same cozy-treat-but-also-healthy policy!

• Zucchini muffins
• Pumpkin muffins
• Banana muffins

Enjoy. Like seriously, take a pause, breathe in that warm cinnamony muffin in front of you, and just enjoy this cozy moment.

Feel-Good Apple Muffins

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• Author: Lindsay
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 10-12 muffins

Print Recipe

Pin Recipe

Description

These Apple Muffins are EVERYTHING. Wholesome and nutritious, moist and dense, perfectly but not overly sweet, and honestly divine with a little butter and honey.

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Ingredients

• 2 cups rolled oats
• 8 medjool dates, pitted (about 3/4 cup)
• 1/2 cup olive oil
• 1/4 cup real maple syrup
• 1–2 apples, grated (about 1 cup total)
• 2 eggs
• 1 teaspoon baking soda
• pinch of sea salt and/or cinnamon (optional)
• coconut / seeds / nuts / butterscotch chips (optional, for topping)

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Instructions

1. Preheat the oven to 350 degrees.
2. Mix all ingredients in a blender until a chunky batter comes together.
3. Pour batter into a greased or lined muffin tin. Sprinkle with chocolate chips. Bake for 15-18 minutes, until the tops gently spring back when you press into them.
4. Sprinkle warm muffins with sea salt if you’re into that kinda thing. Serve warm or cold ALL DAY LONG. ♡

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Notes

For a sweeter muffin, add a little more maple syrup.

Bake times and textures will vary by batch, because every apple is different! I use Honeycrisp apples which are very sweet and juicy, and I don’t drain out the liquid or anything before adding them into the batter. Just know that each batch will be a little unique, and watch your bake time, adding minutes as necessary to get them baked to perfection!

The longer you blend them, the more “smooth” and puffy they will be. Less blending = a more textured, dense muffin. I like them both ways!

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Chicken Tikka Masala

This easy stovetop Chicken Tikka Masala tastes just like your favorite Indian take-out and is ready in under an hour. Leftovers are even better the next day!

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Slow Cooker Meatballs in Tomato Sauce

This easy slow cooker meatball recipe uses a blend of beef and Italian turkey sausage for a lightened-up version that still makes a flavorful, juicy meatball. Perfect for a weeknight dinner served over pasta or with toothpicks at tailgating party!

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Old Fashioned Pumpkin Pie

This is absolutely the BEST homemade pumpkin pie recipe! Make it with canned or fresh pumpkin puree and up to several days ahead. Also freezes well! Thanksgiving pie never looked so good or so easy.

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Banana Nut Bread

This super moist, banana nut bread recipe is insanely delicious and healthier than most because it uses less butter, oil and sugar than most recipes.

Banana Nut Bread

Banana Nut Bread is one of my favorite quick breads and trust me, this recipe will not disappoint! Make sure your bananas are extra ripe for best results. If you wish you can leave the nuts out to make it nut-free. For variations, try this Blueberry Banana Bread or this Gluten Free Banana Bread recipe. (more…)

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Meal Plan (October 28-November 3)

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

Happy Halloween week to all that celebrate, I hope it is filled with lots of treats and no tricks! These French Bread Mummy Pizzas are simple and super cute and these bite size Pumpkin Cheesecake Shooters are perfect for any party!

Why Should Everyone Meal Plan?

Meal planning is a great way to organize your meals for the week ahead. You also save time and money in the supermarket! And of course, planning ahead helps you stick to your goals!

About The Meal Plan

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 (10/28)
B: Classic Egg Salad (3) on 1 slice whole grain bread (3)
L: Shredded Raw Brussels Sprout Salad with Bacon and Avocado (7)
D: 1 ¼ cup Skinny Macaroni and Cheese Soup with Broccoli (6)

Totals: Freestyle™ SP 22, Calories 894*

TUESDAY (10/29)
B: Classic Egg Salad (3) on 1 slice whole grain bread (3)
L: Shredded Raw Brussels Sprout Salad with Bacon and Avocado (7)
D: Baked Chicken Parmesan (4) with 1 cup whole wheat spaghetti (5) and a green salad** (2)

Totals: Freestyle™ SP 24, Calories 1,082*

WEDNESDAY (10/30)
B: Classic Egg Salad (3) on 1 slice whole grain bread (3)
L: LEFTOVER Baked Chicken Parmesan (4) with 1 cup whole wheat spaghetti (5)
D: Korean Beef Rice Bowls (10)

Totals: Freestyle™ SP 25, Calories 1,114*

THURSDAY (10/31)
B: Classic Egg Salad (3) on 1 slice whole grain bread (3)
L: LEFTOVER Baked Chicken Parmesan (4) with 1 cup whole wheat spaghetti (5)
D: Turkey Chili Taco Soup (0)  with 2 tablespoons cheddar cheese (2),  and 1 ounce (about 18) baked tortilla chips (3)

Totals: Freestyle™ SP 20, Calories 1,119*

FRIDAY (11/1)
B: PB + J Yogurt (6)
L: LEFTOVER Baked Chicken Parmesan (4) with 1 cup whole wheat spaghetti (5)
D: Skillet Fish Fillet with Tomatoes, White Wine and Capers (2) (recipe x 2) with Broccoli and Orzo (4)

Totals: Freestyle™ SP 21, Calories 1,113*

SATURDAY (11/2)
B: Pumpkin Cream Cheese Muffins (7) with a banana (0)
L: Houston’s Grilled Chicken Salad (7)
D: DINNER OUT!

Totals: Freestyle™ SP 14, Calories 640*

SUNDAY (11/3)
B: LEFTOVER Pumpkin Cream Cheese Muffins (7) with a banana (0)
L: Broccoli Cheese and Potato Soup (7)
D: Salisbury Steak with Mushroom Gravy # (5) with Instant Pot Mashed Potatoes (5)
Totals: Freestyle™ SP 24, Calories 903*

*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.

**Green salad includes 6 cups mixed greens, 2 scallions, ½ cup each: tomatoes, cucumber, carrots, and ½ cup light
vinaigrette. Boil an extra 6 ounces spaghetti for lunch leftovers.
# Freeze any leftover you/your family won’t eat

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Simply Recipes 2019 Meal Plan: October Week 4

No time to travel? No worries! Take a trip around the globe with this week's meal plan. Fill your kitchen with the alluring aroma of Mint and Ricotta Stuffed Shells or Cardamom Honey Chicken baking in the oven. Tempt your taste buds with Skirt Steak and Avocado Chimichurri or Shrimp Etouffee!

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Pear Cake with Cinnamon Sugar

This super-easy cake is laced with cinnamon and sugar and topped with ripe pears. It's perfect for entertaining or as a replacement for Christmas morning cinnamon rolls. But don’t save it only for special occasions. This pear cake comes together so easily, you’ll want to make it every night of the week!

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Boulevardier Cocktail

Like Negronis? Then you're going to love the Boulevardier! Made with Campari, sweet vermouth, and whiskey instead of gin, it's an autumnal take on the Negroni: a bit more warming, a bit spicier, and fantastic for sipping on a cool evening.

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The Friday Buzz: Transponster, Fave Phone Charger, and Sweet Honey!

Welcome to The Friday Buzz, our roundup of all good things, good advice, good feelings. It’s the happy hour of blog posts! Up this week... Transponster, Phone Chargers, Sweet Honey, and so much more!

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Easy Steak Fajitas

Tender, juicy, melt-in-your-mouth slices of steak with bell peppers and onion. SO SO GOOD. Serve with tortillas, pico and guacamole.

It’s funny. When I lived in Los Angeles, we could grill all year long. And I never really took it for granted until this week. And now Ben uses the grill in 40 degree weather in his parka and beanie, shivering.

I guess it’s not that funny at all. Well, at least I’m not the one outside grilling in the coldest weather ever.

Anyway, if you’re in Chiberia like me, you can employ your partner to go outside to take care of all the labor. Or if you are lucky enough to live in Southern California with sunny 70 degree weather, you can definitely grill this.

But for those who don’t have access to a grill, no problem. You can still make the easiest steak fajitas ever. The steak can be thrown onto a cast iron skillet, and the veggies can cook on the stovetop while your meat rests.

See, told you. Super easy, quick, and fast.

Serve with tortillas (you can easily throw your tortillas on the grill for 30 seconds while you cook your steak/peppers/onion), pico and guacamole. Or you can simply eat your steak and veggies because, well, Atkins diet, no?

Easy Steak Fajitas

Yield: 6 servings

prep time: 15 minutes

cook time: 15 minutes

total time: 30 minutes

Tender, juicy, melt-in-your-mouth slices of steak with bell peppers and onion. SO SO GOOD. Serve with tortillas, pico and guacamole.

Print Recipe

entree

Easy Steak Fajitas

15 minutes15 minutes

Chungah Rhee

Ingredients:

• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 3 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 pounds flat iron steak
• 2 1/2 tablespoons canola oil, divided
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 red onion, cut into wedges

Directions:

1. Preheat grill to medium high heat.
2. In a small bowl, combine chili powder, cumin, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Season steak with chili powder mixture.
3. Brush steak with 1 tablespoon canola oil. Add steak to grill, and cook, flipping once, until desired doneness, about 4-5 minutes per side for medium rare. Let rest 5 minutes.
4. Season bell peppers and onion with remaining 1 1/2 tablespoons canola oil; season with salt and pepper, to taste.
5. Add bell peppers and onion to grill, and cook, turning occasionally, until charred and tender, about 6-8 minutes.
6. Thinly slice steak against the grain and serve with bell peppers and onion.

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Teriyaki Chicken Lettuce Wraps

These Teriyaki Chicken Lettuce Wraps are an easy and light weeknight meal. A quick homemade teriyaki sauce makes them way better than takeout!

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Kalyn’s Stuffed Cabbage Casserole

This Stuffed Cabbage Casserole is basically a deconstructed version of stuffed cabbage layered with shredded cabbage, ground beef and brown rice cooked in tomatoes then topped with melted cheese. It’s SO good!

Stuffed Cabbage Casserole

I grew up eating stuffed cabbage and always loved when my Mom made it for dinner. This casserole version of the classic is so darn delicious! You may also like this lazy stuffed cabbage bowl!

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