Autumnapplebrew Recipes

AUTUMN RAINBOW SHEET PAN DINNER

Autumn Rainbow Sheet Pan Dinner image

This delicious dish is not only nutritious but also beautiful!

Provided by Lindsey

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h42m

Yield 6

Number Of Ingredients 8

Ingredients

3 chicken breasts, halved
1 (12 ounce) bottle garlic rosemary citrus marinade (such as Stonewall Kitchen®
½ pound butternut squash, peeled and chopped
½ pound fresh brussels sprouts, halved
½ pound baby carrots
1 Gala apple - peeled, cored, and cut into 1/2-inch cubes
2 tablespoons olive oil
salt and freshly ground black pepper to taste

Steps:

Place chicken breast halves in a gallon-size resealable plastic bag and add marinade. Refrigerate for 1 hour.
Preheat oven to 450 degrees F (230 degrees C). Line a sheet pan with heavy-duty aluminum foil.
Place butternut squash, brussels sprouts, baby carrots, and apple on the sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Place marinated chicken breasts on top of vegetable-fruit mixture and drizzle with leftover marinade from bag.
Bake in the preheated oven until chicken is no longer pink and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Turn on the oven's broiler. Broil until vegetables are lightly browned, 2 to 3 minutes.

Nutrition Facts : Calories 342.3 calories, Carbohydrate 19.1 g, Cholesterol 112.9 mg, Fat 9.5 g, Fiber 3.8 g, Protein 43.2 g, SaturatedFat 2 g, Sodium 1114.5 mg, Sugar 10.8 g

AUTUMN BEEF STEW

Autumn Beef Stew image

Let the aroma of this savory supper welcome you home after work. Chock-full of tender beef, hearty potatoes and colorful carrots, this down-home dinner is a staple at Margaret Shauers' kitchen in Great Bend, Kansas.

Provided by Taste of Home

Categories Dinner

Time 8h15m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

12 small red potatoes, halved
1 pound carrots, cut into 1-inch pieces
1 large onion, cut into wedges
2 pounds beef stew meat, cut into 1-inch cubes
1/3 cup butter
1 tablespoon all-purpose flour
1 cup water
1 teaspoon salt
1 teaspoon dried parsley flakes
1/2 teaspoon celery seed
1/2 teaspoon dried thyme
1/8 teaspoon pepper

Steps:

Place potatoes, carrots and onion in a 5-qt. slow cooker. In a large skillet, brown beef in butter. Transfer beef to slow cooker with a slotted spoon., Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hours or until meat and vegetables are tender.

Nutrition Facts : Calories 366 calories, Fat 16g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 436mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges

AUTUMN CRUMBLE

Autumn Crumble image

A recipe from my mother-in-law that includes both fruit and vegetables in a yummy fall dessert.

Provided by LMLSCA

Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash

Time 1h5m

Yield 6

Number Of Ingredients 18

Ingredients

2 cups cooked mashed acorn squash
⅓ cup packed brown sugar
¼ cup all-purpose flour
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon ground cloves
2 large apples - peeled, cored, and chopped
1 large carrot, shredded
½ cup raisins
½ cup rolled oats
¼ cup wheat bran
¼ cup brown sugar
2 tablespoons whole wheat flour
1 teaspoon ground cinnamon
2 tablespoons butter, melted

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
Combine acorn squash, 1/3 cup brown sugar, 1/4 cup flour, egg, milk, vanilla extract, 1 teaspoon cinnamon, nutmeg, and cloves in a food processor. Pulse to mix. Transfer squash mixture to a bowl and stir in chopped apples, carrot, and raisins. Spread filling into prepared baking dish.
Mix rolled oats, wheat bran, 1/4 cup brown sugar, whole wheat flour, and 1 teaspoon cinnamon in a small bowl. Drizzle with melted butter and toss to combine. Sprinkle crumble mixture over filling.
Bake in preheated oven until filling is bubbly and topping is browned, 30 to 40 minutes.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 63.1 g, Cholesterol 37.7 mg, Fat 5.7 g, Fiber 7.4 g, Protein 4.5 g, SaturatedFat 3 g, Sodium 58.6 mg, Sugar 37.3 g

AUTUMN APPLE SAUCE

Autumn Apple Sauce image

Categories Condiment/Spread Fruit Dessert Apple Fall Parade Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 5 cups

Number Of Ingredients 5

Ingredients

8 assorted apples (i.e., Rome, McIntosh, Royal Gala, Golden Delicious, Granny Smith, and Red Delicious)
1 tablespoon fresh lemon juice
1 cup fresh apple cider
1/2 cup sugar
1 cinnamon stick (3 inches long)

Steps:

1. Peel, core and cut the apples into large chunks, tossing them with the lemon juice to prevent discoloration.
2. Place the apples and remaining ingredients in a large, heavy pot; bring to a boil. Reduce heat to a simmer, cover partially and cook until apples are very tender, about 15 minutes. Uncover the pot and cook 5 minutes more.
3. Remove the pot from the heat and discard the cinnamon stick. Coarsely mash the apples with the cooking juices. Cool to room temperature, then refrigerate, covered, until ready to use, up to 5 days.

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