You know it’s fall when….you begin pulling out sweaters and warmer jackets, you see pumpkin flavored food and drink items on every menu or food display, and you begin to crave what we often refer to as “comfort foods”. These are the ones that you remember your Mom spoiling you with when you were growing up or they might just be foods that warm you up when you start to feel a chill in the air. Regardless, they fill you up and make you feel warm and fuzzy on the inside.
If you haven’t already been tempted to cook up some of these comfort foods, it’s time to start. Fall is here and you’re probably already wearing your favorite sweaters and drinking those delicious pumpkin lattes. Whether you have your own stash of comforting recipes or ones that your Mom passed on to you, consider checking out some of our favorite recipes from Pinterest.
Chicken noodle soup seems to have become every Mom’s go-to soup for those days when her baby isn’t feeling so good. But, it’s also a perfect item to serve with toasted sandwiches for a relaxing fall lunch.
2 tablespoons of unsalted butter
1 cup of thin sliced carrots
½ cup of thin sliced celery
½ cup of diced onion (optional)
64 ounces (8 cups) of low-sodium chicken broth (to save time, use store bought broth)
1 cup of cooked chicken (to save time, use store bought rotisserie chicken, leftover chicken, or canned or vacuum packed chicken)
12 ounces of egg noodles (or your favorite noodles or pasta)
½ tsp of dry basil
½ tsp of dry oregano
½ tsp of salt
½ tsp of garlic powder
½ tsp of black pepper
- Melt butter in a large pot over medium heat. Add the carrots, celery, and onion and cook until tender (about 5 minutes).
- Add the chicken broth, chicken, noodles, basil, oregano, salt, garlic powder, and pepper and stir to combine.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes before serving.
Try this recipe in a crock pot! Place all ingredients into a crock pot EXCEPT the noodles on low heat for 4-6 hours. About 30 minutes before serving, cook the noodles in a separate pot and add to the crock pot soup mixture. Dinner is served!
A hearty bowl on chili can often be just what you need on a cool fall evening. Served with crackers, shredded cheddar cheese, and even a side of cornbread, chili always hits the spot.
1 pound of lean ground beef
1 can of diced tomatoes
1 can of black beans
1 can of creamed corn
2 cans of tomato soup
- Brown the ground beef in a large skillet/pan over medium heat. Drain any excess fat from the meat.
- Add the remaining ingredients and stir.
- Continue heating over medium heat until heated throughout. Serve.
Try this chili in the crock pot! Brown the meat in a skillet and drain. Place cooked beef along with all of the other ingredients into the crock pot and stir. Cover and cook on low for 6 hours or medium for 4 hours. Consider doubling this recipe for possible leftovers for lunch tomorrow!
Meatloaf is likely a dinner item that’s at the top of Mom’s meat and potatoes menu. Often paired with a side of mashed potatoes like the ones listed below, meatloaf is one of those menu items that might put you in a restful trance when you’ve cleaned your plate.
1 pound of lean ground beef or ground turkey, thawed
1 box of stuffing mix (crumbs and seasoning packet)
1 cup of water
- Preheat your oven to 350 degrees and lightly grease a loaf pan with cooking spray.
- In a large mixing bowl, hand-mix all of the ingredients and add it to the loaf pan.
- Place it in the oven for about 45 minutes.
- At about 40 minutes into cooking time, take the meatloaf out and cover the top of the loaf with ketchup. Put it back into the oven for the last 5 minutes. We know you’ll enjoy this tasty recipe!
A favorite for many families, this side dish can be made a variety of ways. Whipped up and served with a chunk of meat, this recipe will have you running back for seconds in no time.
3-4 pounds of potatoes
½ cup of milk
¼ cup of butter
½ cup of sour cream
Salt and pepper, to taste
- Peel the potatoes and cut into quarters. If you are in a hurry and/or you like to keep the skin on the potato, just clean the potatoes and cut into quarters.
- Place the cut potatoes in a large pot and cover with water. Add a little salt to the water and bring to a boil, boiling until the potatoes fall apart with a fork.
- Combine the milk and butter in a microwave safe bowl and place in the microwave until the butter is melted.
- Drain potatoes and mash them with a hand masher or stand up mixer on low speed.
- Slowly add milk and butter mixture followed by mashing in the sour cream and your desired amount of salt and pepper. Paired with homemade gravy or a jar of gravy bought at the grocery store, dinner will be gobbled up quick.
As a kid favorite, mac and cheese can serve as a side or main dish. Moms know their kids will be full of smiles when this cheesy pasta dish is on the table.
2 cups of pasta
2 cups of milk
2 cups of shredded cheddar cheese
Salt and pepper, to taste
- Combine pasta and milk in a medium pot.
- Simmer until noodles are cooked to your liking, stirring often.
- Do not drain the pasta. Instead, add the shredded cheddar cheese to the pasta a milk mixture and stir until the cheese is melted. With a little salt and pepper to taste, nap time will soon follow!