10 Easy Budget-Friendly Fall Recipes for Weight Loss

This collection of easy budget-friendly fall recipes brings together comforting flavors and healthy choices, making it simple to shed some pounds without breaking the bank. With seasonal ingredients at your fingertips, these tasty dishes are designed to nourish your body and satisfy your taste buds during the crisp autumn months.

Comforting One-Pot Chicken And Rice

This one-pot chicken and rice dish is perfect for fall. It’s warm, filling, and packed with flavor. The vibrant colors of the bell peppers and fresh herbs make it not only delicious but also visually appealing. You can see the tender chicken pieces nestled among the fluffy rice, making it a comforting meal for any day of the week.

Using just one pot means less cleanup, which is always a win. Plus, it’s budget-friendly, making it a great option for those looking to eat well without breaking the bank. The combination of spices and fresh vegetables brings a delightful taste that everyone will love.

Let’s get cooking!

Ingredients

• 4 chicken thighs, skinless and boneless
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 bell pepper (red or yellow), sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, heat a bit of oil over medium heat. Season the chicken with salt, pepper, and paprika. Add the chicken to the pot and brown on both sides, about 5 minutes each side. Remove and set aside.
2. In the same pot, add the onion and garlic. Sauté until the onion is translucent, about 3 minutes.
3. Add the sliced bell pepper and cook for another 2 minutes. Stir in the rice, coating it with the oil and vegetables.
4. Pour in the chicken broth and add the thyme. Bring to a boil.
5. Return the chicken to the pot, cover, and reduce heat to low. Simmer for about 20-25 minutes, or until the rice is cooked and the chicken is tender.
6. Fluff the rice with a fork, garnish with fresh parsley, and serve warm.

Simple And Delicious Vegetable Chili

Fall is the perfect time to enjoy a warm bowl of vegetable chili. This dish is not only comforting but also budget-friendly and healthy. Packed with colorful veggies and beans, it’s a great way to fill up without breaking the bank.

The image showcases a hearty bowl of chili topped with fresh avocado slices and cilantro. The vibrant colors of the ingredients make it visually appealing, inviting you to dig in. The addition of corn adds a nice sweetness, while the beans provide protein, making this dish satisfying.

Making vegetable chili is straightforward. You can customize it with your favorite vegetables and spices. It’s a fantastic meal prep option, too, as it keeps well in the fridge and tastes even better the next day!

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 carrots, diced
• 1 zucchini, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (28 oz) diced tomatoes
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro and avocado for topping

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until softened.
2. Add bell pepper, carrots, and zucchini. Cook for about 5 minutes until veggies start to soften.
3. Stir in black beans, kidney beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper. Bring to a boil.
4. Reduce heat and let simmer for 20-25 minutes, stirring occasionally.
5. Serve hot, topped with fresh cilantro and avocado slices.

Classic Apple Crisp With Oat Topping

Fall is the perfect time to enjoy warm, comforting desserts, and nothing says autumn like a classic apple crisp. This dish combines sweet, tender apples with a crunchy oat topping, making it a delightful treat. The image showcases a beautifully baked apple crisp, with a scoop of vanilla ice cream melting on top. The warm colors of the apples and the golden-brown topping create a cozy vibe that invites you to dig in.

Making this apple crisp is simple and budget-friendly. You can use any apples you have on hand, and the ingredients are easy to find. Plus, it’s a great way to use up any apples you might have picked during a fun day at the orchard!

Let’s get started on this delicious recipe that’s perfect for a chilly evening.

Ingredients

• 6 cups sliced apples (about 6 medium apples)
• 1 tablespoon lemon juice
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup rolled oats
• 1 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/2 cup unsalted butter, melted
• 1/2 cup chopped nuts (optional)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, toss the sliced apples with lemon juice, granulated sugar, cinnamon, and salt. Spread the apple mixture evenly in a greased baking dish.
3. In another bowl, combine the oats, flour, brown sugar, and melted butter. Mix until crumbly. If using, add the chopped nuts for extra crunch.
4. Sprinkle the oat mixture evenly over the apples.
5. Bake for 30-35 minutes, or until the apples are tender and the topping is golden brown.
6. Let it cool slightly before serving. Enjoy warm, topped with a scoop of vanilla ice cream!

Hearty Beef And Barley Stew

When the leaves start to change and the air turns crisp, there's nothing like a warm bowl of hearty beef and barley stew. This dish is packed with tender beef, nutritious vegetables, and wholesome barley, making it a perfect choice for a budget-friendly meal that helps with weight loss.

The image showcases a delicious bowl of stew, filled with chunks of beef, vibrant carrots, and chewy barley, all swimming in a rich broth. Fresh herbs add a pop of color and flavor, while slices of crusty bread on the side are perfect for dipping. It’s a comforting meal that warms you from the inside out.

This stew is not just filling; it's also easy to make. You can prepare it in one pot, making cleanup a breeze. Plus, it’s a great way to use up any leftover vegetables you have in your fridge. Let’s get cooking!

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 1 cup pearl barley
• 4 cups beef broth
• 2 cups water
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish (optional)

Instructions

1. Brown the Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes. Remove and set aside.
2. Sauté Vegetables: In the same pot, add onions, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
3. Combine Ingredients: Return the browned beef to the pot. Stir in the tomato paste, thyme, rosemary, salt, and pepper. Add the beef broth and water, bringing the mixture to a boil.
4. Add Barley: Once boiling, stir in the pearl barley. Reduce heat to low, cover, and let simmer for about 1.5 hours, or until the beef is tender and the barley is cooked.
5. Adjust Seasoning: Taste the stew and adjust seasoning with additional salt and pepper if needed.
6. Serve: Ladle the stew into bowls and garnish with fresh parsley if desired. Enjoy hot with crusty bread.

Simple Spinach And Cheese Stuffed Shells

Fall is the perfect time to enjoy comforting meals that are both tasty and healthy. Spinach and cheese stuffed shells fit the bill perfectly. These shells are filled with a creamy mixture of spinach and cheese, all baked in a rich tomato sauce. They are not only budget-friendly but also a great way to sneak in some greens.

The image showcases a beautiful baking dish filled with these stuffed shells, topped with melted cheese and surrounded by vibrant fall decorations. The warm colors of the dish and the seasonal decor create a cozy atmosphere, making it an inviting meal for family and friends.

Making these stuffed shells is simple and fun. You can prepare them ahead of time and bake them when you're ready to eat. This recipe is perfect for meal prep or a quick weeknight dinner.

Ingredients

• 12 large pasta shells
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 cups marinara sauce
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta shells according to package instructions until al dente. Drain and set aside.
3. In a bowl, mix together the chopped spinach, ricotta cheese, half of the mozzarella, Parmesan, egg, garlic powder, salt, and pepper.
4. Fill each pasta shell with the spinach and cheese mixture.
5. Spread half of the marinara sauce on the bottom of a baking dish. Place the stuffed shells on top, then cover with the remaining marinara sauce.
6. Sprinkle the rest of the mozzarella cheese on top.
7. Bake for 25-30 minutes, until the cheese is bubbly and golden.
8. Let cool for a few minutes before serving. Enjoy your delicious and healthy meal!

Classic Butternut Squash Risotto

Butternut squash risotto is a warm and comforting dish, perfect for fall. The creamy texture and rich flavor make it a favorite for many. This recipe is not only delicious but also budget-friendly, making it easy to enjoy without breaking the bank.

The image showcases a beautiful bowl of risotto topped with fresh herbs and cheese, surrounded by autumn leaves and pumpkins. It captures the essence of fall, bringing a cozy vibe to your dining table.

Making risotto might seem daunting, but it’s quite simple. The key is to stir the rice slowly while adding broth gradually. This method creates that creamy consistency we all love.

Ingredients

• 1 cup Arborio rice
• 2 cups butternut squash, peeled and diced
• 4 cups vegetable broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh herbs (like thyme or sage) for garnish

Instructions

1. Prepare the Broth: In a saucepan, heat the vegetable broth and keep it warm over low heat.
2. Sauté Vegetables: In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until soft.
3. Add Squash: Stir in the diced butternut squash and cook for about 5 minutes until slightly tender.
4. Add Rice: Add the Arborio rice to the pan, stirring for 1-2 minutes until the rice is lightly toasted.
5. Gradually Add Broth: Begin adding the warm broth one ladle at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding more.
6. Cook Until Creamy: Continue this process for about 18-20 minutes until the rice is creamy and al dente. Stir in the Parmesan cheese, and season with salt and pepper.
7. Serve: Garnish with fresh herbs and extra cheese if desired. Enjoy your delicious butternut squash risotto!

Easy Vegetable Stir-Fry With Rice

Vegetable stir-fry is a fantastic way to enjoy a healthy meal without breaking the bank. This dish is colorful and packed with nutrients, making it perfect for a weight-loss journey. The vibrant mix of bell peppers, broccoli, and snap peas not only looks appealing but also offers a variety of flavors and textures.

Cooking this stir-fry is quick and simple. You can whip it up in about 30 minutes, making it an ideal choice for busy weeknights. Serve it over a bed of fluffy rice, and you have a satisfying meal that keeps you full without excess calories.

Here’s how to make your own easy vegetable stir-fry:

Ingredients

• 2 cups cooked rice
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon sesame seeds (for garnish)

Instructions

1. Heat sesame oil in a large pan over medium heat.
2. Add garlic and ginger, sauté for about 1 minute until fragrant.
3. Add the sliced bell peppers, broccoli, and snap peas. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
4. Pour in the soy sauce and mix well, cooking for another 2 minutes.
5. Serve the stir-fry over cooked rice and sprinkle with sesame seeds before enjoying!

Comforting Macaroni And Cheese With A Twist

Macaroni and cheese is a classic comfort food that warms the heart and fills the belly. This version adds a twist to the traditional recipe, making it lighter yet still creamy and delicious. The image shows a bowl of baked macaroni and cheese, topped with a golden, crispy breadcrumb layer. It’s served alongside a fresh salad, bringing a nice balance to the meal.

Using whole grain pasta and a mix of cheeses can elevate the dish while keeping it budget-friendly. You can also sneak in some veggies for added nutrition. The vibrant greens in the salad complement the rich flavors of the mac and cheese, making it a perfect fall meal.

Ingredients

• 8 ounces elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 2 cups low-fat milk
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 cup whole wheat breadcrumbs
• 1 tablespoon olive oil
• Salt to taste
• 1 cup steamed broccoli (optional)

Instructions

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and set aside.
2. Make the Cheese Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute. Gradually whisk in the milk, stirring constantly until the mixture thickens. Add the garlic powder, onion powder, black pepper, and salt. Remove from heat and stir in the cheddar and mozzarella until melted.
3. Combine: In a large bowl, mix the cooked pasta with the cheese sauce. If using, fold in the steamed broccoli for extra flavor and nutrients.
4. Prepare for Baking: Preheat your oven to 350°F (175°C). Transfer the macaroni and cheese to a greased baking dish.
5. Make the Topping: In a small bowl, combine breadcrumbs and olive oil. Sprinkle the mixture evenly over the macaroni and cheese.
6. Bake: Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy. Let it cool slightly before serving.

Classic Baked Ziti With Spinach

Classic Baked Ziti with Spinach is a warm and comforting dish perfect for fall. This recipe combines pasta, marinara sauce, and spinach, topped with gooey cheese. It’s a great way to enjoy a hearty meal while keeping it budget-friendly and healthy.

The image shows a beautifully baked ziti, golden and bubbling with melted cheese. Fresh basil leaves add a pop of color, while the warm tones of autumn leaves and candles create a cozy atmosphere. This dish is not only visually appealing but also packed with flavor.

Gather your ingredients, and let’s get cooking!

Ingredients

• 12 oz ziti pasta
• 2 cups marinara sauce
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

1. Cook the Pasta: Boil ziti according to package instructions until al dente. Drain and set aside.
2. Mix Ingredients: In a large bowl, combine cooked pasta, marinara sauce, chopped spinach, ricotta cheese, Italian seasoning, salt, and pepper. Stir until well mixed.
3. Layer the Dish: Preheat your oven to 375°F (190°C). In a baking dish, layer half of the pasta mixture. Sprinkle half of the mozzarella and Parmesan cheese on top. Add the remaining pasta mixture and top with the rest of the cheese.
4. Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
5. Serve: Let it cool for a few minutes before serving. Enjoy your delicious baked ziti!

Sweet And Spicy Roasted Brussels Sprouts

Fall is the perfect time to enjoy hearty vegetables, and Brussels sprouts are a fantastic choice. These little green gems are not only nutritious but also versatile. When roasted, they develop a sweet and nutty flavor that pairs beautifully with a hint of spice. This recipe combines the natural sweetness of Brussels sprouts with a kick of heat, making it a delightful side dish for any meal.

The image shows a bowl of roasted Brussels sprouts, glistening with a sweet glaze and sprinkled with pomegranate seeds. The vibrant red seeds add a pop of color and a burst of tartness that complements the dish perfectly. The warm autumn tones in the background enhance the cozy vibe of this recipe.

To make these sweet and spicy roasted Brussels sprouts, you’ll need just a few simple ingredients. This dish is budget-friendly and easy to prepare, making it ideal for anyone looking to eat healthy without breaking the bank.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 2 tablespoons honey or maple syrup
• 1 teaspoon red pepper flakes
• Salt and pepper to taste
• 1/2 cup pomegranate seeds

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the halved Brussels sprouts with olive oil, honey (or maple syrup), red pepper flakes, salt, and pepper until well coated.
3. Spread the Brussels sprouts in a single layer on a baking sheet.
4. Roast in the preheated oven for 20-25 minutes, or until they are golden brown and crispy on the edges, stirring halfway through.
5. Once done, remove from the oven and sprinkle with pomegranate seeds before serving.