Brrrrr, fall is upon us and winter is close behind! Time for some warming comfort foods! I’ve gotten in the Halloween spirit this week and made a menu almost entirely of orange foods that are both comforting and seasonal. Since I just headed back to work after my maternity leave, I’m also focused on recipes that are super easy and come together in under 1/2 hour.
Butternut Squash Risotto
I’m making this dinner on Halloween. I’ll roast the squash on Sunday afternoon, make some pureed squash for Katie while I’m at it, so Halloween dinner will come together in 20 minutes or so. It’s orange and festive for the holiday, but also chock full of veggies so hopefully will offset some of that candy.
Broccoli Cheddar Soup
Toasted Whole Wheat Bread
Nicholas LOVES broccoli. It’s weird, but I’m not complaining. If your kids aren’t such a fan, here’s a way to encourage them to try again. Creamy, cheesy soup…that’s actually made up mostly of broccoli!
Make sure to make enough soup to have 2 servings leftover for the next night’s dinner.
Cheesy Chicken & Rice Casserole
This casserole is a great way to use up leftovers. It calls for cooked chicken and cooked brown rice; I typically have both of those in my freezer because I notoriously make way to much food and always have leftovers. If you don’t already have cooked chicken on hand though, consider getting a rotisserie chicken. Take the meat off the chicken for this recipe, and use the bones to make stock on the weekend.
This recipe also serves 6-8 depending on appetites, so you may be able to get two nights of eating out of this one.
cooked chicken, 1 cup (rotisserie chicken)
broccoli (2 lbs, plus more for baby food)
butternut squash (2 1/2 lbs, plus more for baby food)
sage (fresh preferred, but dried is fine)
chicken or vegetable stock (1 1/2 quarts)
sharp cheddar cheese (8 oz)
whole grain bread