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I'm Nicole. I am a wife, mother, shop owner on Mackinac Island, and lover of handmade. The little things and little moments inspire me. Follow me on my blog as I write about shop news, my travels, island life and motherhood.
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little luxuries

With how busy this season is, I find that having staple, go-to meals is perfect for making sure that everyone eats as a decent hour and making sure that it’s easy for me!

Here are three hearty and healthy fall meals I keep on constant rotation in our home!

Pumpkin Stuffed Shells: This recipe is from Eat Yourself Skinny and can be found here.

INGREDIENTS

  • 20 jumbo pasta shells

For The Filling:

  • 1 (15 oz) can pumpkin puree
  • 1 cup grated pecorino cheese
  • 1 large egg white
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1 Tbsp fresh sage, minced
  • Pinch salt and pepper

For The Marinara:

  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 3/4 cup crushed tomatoes
  • 3/4 cup pumpkin puree
  • 2 Tbsp pecorino cheese
  • 2 tsp. fresh sage, minced
  • 1/2 tsp. basil
  • 1/4 tsp. nutmeg
  • 1/2 tsp. salt
  • 1/4 cup pecorino cheese (for topping at the end)

INSTRUCTIONS

  1. Preheat oven to 350 degrees F.
  2. Cook pasta shells according to the package instructions, until al dente, and drain. Rinse with cold water and arrange on a baking sheet to cool until ready to stuff.
  3. To make the filling, mix together pumpkin, pecorino cheese, egg white, nutmeg, cinnamon, sage, salt and pepper in a large bowl until all incorporated and set aside.
  4. To make the marinara, drizzle olive oil in a large skillet and saute garlic until fragrant. Add chicken broth, crushed tomatoes, pumpkin, pecorino cheese, sage, basil, nutmeg and salt mixing well until everything is combined. Bring to a boil then turn down heat to medium/low, cover and allow sauce to simmer for about 15 minutes. This is when you can stuff your shells.
  5. Using a pastry bag (or a spoon), fill each shell with about 2 tablespoons of filling.
  6. In a 9″ x 13″ baking dish, spread about 3/4ths of the marinara in the bottom of the dish and arrange shells on top. Cover with foil and bake for about 30 minutes.
  7. Remove foil, sprinkle with additional pecorino cheese and bake uncovered for an additional 10 minutes until hot/bubbly and cheese is melted.
  8. Top with remaining sauce, serve and enjoy!

 

Mini Chicken Pot Pies: This recipe is from One Little Project and can be found here.

 

Ingredients

  • 3/4 cup chopped leftover chicken or 1 small fresh chicken breast, fully cooked.
  • 1 can cream of chicken soup
  • 1 cup mixed frozen vegetables peas, carrots, corn and green beans, defrosted
  • 1 package refrigerated biscuit dough

Instructions

  • Preheat the oven to 375F.
  • Combine the chicken, mixed vegetables and cream of chicken soup in a medium bowl and stir well.
  • Separate each of the biscuits and place them into the compartments of a greased muffin tin.
  • Using your fingers, push down on the dough starting in the middle, then working the dough up the sides of each of the muffin compartments, as high as it will go.
  • Add the filling to each of the compartments (approximately 2 Tablespoons each).
  • Bake at 375F for 20 to 25 minutes until golden brown and bubbly.

Notes

You can substitute the refrigerated biscuit dough for refrigerated crescent roll dough if you prefer. Just cut out circles or squares of the dough to put in the muffin tin. Biscuit dough gives it a salty and firm texture. Crescent roll dough will give it a sweeter and softer texture.

 

Chicken Noodle Casserole:

This recipe is from Kleinworth & Co. and can be found here.

Ingredients

  • 2 cups uncooked egg noodles
  • 2 large chicken breasts- cooked & shredded about 2 cups of shredded chicken- leftovers are great for this or rotisserie chicken
  • 1 15.25 oz can whole kernel corn - drained
  • 1 15 oz can no salt sweet peas - drained
  • 1 cup milk
  • 1 22.6 oz can cream of chicken condensed soup
  • 1 tbsp minced onions
  • 1 tbsp granulated garlic
  • 1/2 cup shredded colby jack cheese
  • 1/4 cup bacon bits
  • 1/2 cup french dried onions

Instructions

  • Preheat oven to 350 degrees
  • Spray 9x13 casserole dish with cooking spray- set aside
  • Cook noodles to package directions (usually boil for 6-8 minutes) drain & place in a large bowl
  • Add in cooked chicken, corn, peas, condensed soup, milk, minced onions, granulated garlic, cheese & bacon bits
  • Fold to combine & transfer to prepared baking dish
  • Top with french fried onions
  • Bake 25-30 minutes or until bubbling & hot throughout
  • **Note: per reader feedback I do not advise substituting the egg noodles with another kind, such as elbow macaroni. Those tend to soak up more of the moisture & leave the casserole dry.

 

Let me know what you think of these recipes and what recipes you keep on hand for the busy fall days!

Pictures are from their respective websites. 

2 comments | share this

cafe deletes

Photo Courtesy: Cafe Delites

There’s no better feeling than knowing at the end of a long, busy day (when you’re going 100 different directions in a limited number of hours) coming home and knowing that you have one of your favorites on the menu for dinner! This family favorite is easy and perfect for the mid-week stressful days.
I make Italian Herb Bruschetta Chicken often in our home. Almost all the boys love it (minus one slightly picky eater!) and best of all, it’s quick and easy! Seriously, it takes only 25 minutes total. Additionally, it’s a healthy option that the entire family will enjoy. I found this recipe from Café Delites, via Pinterest. To view more of my favorite recipes on Pinterest, visit here! 
bruschetta1
Photo Courtesy: Cafe Delites

Without further ado, Italian Herb Bruschetta Chicken:

Ingredients:

Chicken: 

  • (2) large boneless, skinless chicken breasts halved to make 4 fillets
  • (3) teaspoons of Italian seasoning or Italian herbs
  • (2) teaspoons minced garlic
  • Salt to taste
  • (1) tablespoon olive oil, for cooking

Topping:

  • (4) Roma tomatoes, finely chopped
  • (1/4) cup red onion finely chopped
  • (4) tablespoons of fresh basil, shredded
  • (2) tablespoons olive oil
  • Salt to taste
  • (1/2) cup of freshly shaved parmesan cheese

Balsamic Glaze:

  • (1/2) cup balsamic vinegar
  • (2) teaspoons brown sugar 

Instructions:

  1. Season chicken with Italian seasoning, garlic and salt. Heat oil in a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes each side). Remove from pan; set aside and allow to rest.
  2. Combine the tomatoes, red onion, basil, olive oil in a bowl. Season with salt. Top each chicken breast with the tomato mixture and parmesan cheese.
  3. Serve immediately with balsamic glaze (optional).

 

Balsamic Glaze: 

  1. (If making from scratch, prepare while chicken is cooking.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).

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