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If you own one baking sheet, you can make this dinner. It is colorful, filling, and the cleanup takes about two minutes.
Preheat your oven to 425 degrees. Cut one sweet potato, one red onion, and a few handfuls of Brussels sprouts into bite size pieces. Slice a package of smoked sausage or chicken sausage into rounds. Toss everything on the sheet pan with two tablespoons of olive oil, a teaspoon of garlic powder, a teaspoon of smoked paprika, and a good pinch of salt and pepper.
Roast for 25 to 30 minutes, stirring once halfway through, until the vegetables are golden at the edges. Finish with a drizzle of honey or maple syrup if you like a little sweetness. Dinner for two with leftovers for lunch.
One Pot Weeknight Chili
Chili is the unofficial food of football season, and it only needs one big pot. Make it on Sunday and you have easy dinners for half the week.
In a large pot over medium heat, brown one pound of ground beef or turkey with a diced onion. Add two minced garlic cloves, two tablespoons of chili powder, a teaspoon of cumin, and a pinch of salt. Stir in one can of diced tomatoes, one can of tomato sauce, and two cans of beans, drained and rinsed. Kidney, black, or pinto beans all work.
Bring it to a gentle bubble, then turn the heat to low and let it simmer for 30 minutes, stirring now and then. Top bowls with shredded cheese, sour cream, or a handful of crushed tortilla chips. Have a slow cooker? Brown the meat first, add everything else, and cook on low for six hours while you are at work.
Easy Butternut Squash Soup
Nothing says fall quite like a bowl of golden squash soup. The shortcut here is buying squash that is already peeled and cubed, which saves you a lot of chopping on a small counter.
In a pot over medium heat, melt two tablespoons of butter and cook one diced onion until soft, about five minutes. Add about two pounds of cubed butternut squash, one chopped apple, and four cups of chicken or vegetable broth. Season with a half teaspoon of cinnamon, a pinch of nutmeg, salt, and pepper.
Simmer for 20 minutes, until the squash is fork tender. Blend until smooth with an immersion blender, or carefully blend in small batches in a regular blender. Stir in a splash of cream if you like it extra rich, and serve with a warm loaf of crusty bread.
Stovetop Spiced Cider and Baked Apples
End the night with something sweet that makes your whole apartment smell like fall.
For the cider, pour half a gallon of apple cider into a pot and add two cinnamon sticks, a few whole cloves, and a few slices of orange. Warm it over low heat for 20 minutes without letting it boil. Ladle it into mugs and enjoy it while you curl up with a movie or watch the game.
For the baked apples, preheat your oven to 375 degrees. Core four apples and set them in a small baking dish. Mix two tablespoons of softened butter, a quarter cup of brown sugar, a quarter cup of oats, and a teaspoon of cinnamon, then spoon the mixture into each apple. Add a little water to the bottom of the dish and bake for 30 to 40 minutes, until the apples are soft. A scoop of vanilla ice cream on top is highly recommended.
Small Kitchen, Big Flavor
A few simple habits make apartment cooking easier all season long. Clean as you go so your counter stays clear for the next step. Choose recipes that share ingredients, like using leftover apples from the soup for baked apples later in the week. Batch cook on the weekend and store portions in the fridge or freezer for busy weeknights. And keep a small set of fall spices on hand, such as cinnamon, nutmeg, smoked paprika, and cumin, since they do most of the work for you.
At Wesley Providence Apartments at Stonecrest, home is the best part of your day, whether you are heading out to explore Stonecrest or settling in with a bowl of chili. We hope these recipes help you enjoy every cozy moment this fall. Happy cooking from all of us at Wesley Providence Apartments at Stonecrest!