Summer’s gone, kids are back in school, and extracurricular activities are in full swing. I’m a part-time working mom, handling afternoons and evenings, and the busiest part of my day is when I come home from work. I quickly switch from work mode to dinner and bedtime routines, and my 3-year-old’s basketball practice is about to begin. Using easy fall meal recipes during the week saves me a lot of time.

The rising cost of groceries and goods, along with the financial challenges faced by military spouses due to unemployment, have led to a growing issue of military food insecurity. According to Feeding America, in 2020, nearly a quarter (24%) of active-duty service members experienced food insecurity. This is particularly concerning for junior enlisted service members and their families.

Moreover, with the arrival of fall and cooler weather, it’s the perfect time to enjoy soups and incorporate some traditional autumn flavors into our weekly meals.

Below, you’ll find some of my family’s favorite easy-fall recipes. They are all budget-friendly and can be prepared in just an hour or slowly simmered in a crockpot.

Easy Fall Crockpot or Air Fryer Meals

As a working mom and military spouse, my two favorite appliances for quick, fall meals are the crockpot and air fryer. These two appliances make our busy nights and unpredictable schedules easy to deal with.

Mississippi Roast

This meal has become a staple in my busy military household. It is fast, easy, filling, and affordable! Plus, the savory flavors are a hit with the whole family, making it a go-to dinner option.

Ingredients:

• chuck roast
• ranch dressing mix
• au jus gravy mix
• butter
• jarred pepperoncini peppers
• Optional – onions, slices mushrooms

1. Place the chuck roast in the bottom of your crock pot.
2. Sprinkle the ranch and au jus mixes over the top of the roast. (Don’t add salt products)
3. Add butter (4 – 8 tbsp) and at least 5 pepperoncini peppers (can add more peppers and a little of the juice from the jar if you would like it spicier).
4. Place the lid on top and cook over low heat for 8 hours or more.
5. Optional: When there are 2 hours left add onions and mushrooms
6. Served best with mashed potatoes or rice

Air Fried Butternut Squash

This is a super easy way to get some traditional fall flavors into a meal! Butternut squash is a fall gourd with a sweet, nutty taste that pairs well with other fall flavors such as cinnamon. It’s also dense, making it easier to get multiple servings per fruit than other squash varieties. This easy fall side dish can be served with protein such as grilled chicken or roasted ham.

Ingredients:

• medium-sized butternut squash
• extra virgin olive oil
• cinnamon
• parsley
• salt
• pepper

1. Cut the butternut squash in half, remove the seeds, and drizzle with extra virgin olive oil.
2. Sprinkle with cinnamon, parsley, salt & pepper.
3. Set the air fryer to 350 degrees and cook for 30 minutes. For best results, test the squash with a fork to ensure that it is tender. If not, cook for a further 5 minutes and test again.

Pork Chops

Another set-it-and-forget-it easy fall weeknight dinner recipe for busy families is pork chops. Pork chops are a versatile meat that can be roasted, fried, air-fried, grilled, or left in a crock pot. I like to leave mine in long enough for the meat to fall off the bone.

Ingredients:

• large can cream of mushroom soup
• onion soup mix
• regular cut pork chops

1. Spray the crock pot with cooking oil spray.
2. Layer meat and sprinkle with pepper (No salt or salt products)
3. Mix onion soup packets with cream of mushroom soup and pour over the top of the meat.
4. Cook on high for 4 hours (so you can even start later in the day if needed).
5. Served with mashed potatoes, rice, and/or garlic bread.

Filipino Chicken Adobo

Filipino chicken adobo, not to be confused with Mexican adobo, is a common meal in the Philippines. This easy fall dinner idea takes just one hour to make and can even be set in a crock pot for those nights when dinner has to happen as soon as you walk in the door.

Ingredients:

• 1 cup soy sauce
• 1.25 cup vinegar
• 4-6 bay leaves
• 1 large onion – sliced
• 1 whole clove of garlic – peeled and smashed
• 10-20 whole peppercorns
• 2 lbs chicken (wings, thighs, or drumsticks)

1. Add all ingredients to a pot and mix. Cover pot.
2. Set stove to medium to high heat. Cook for 45 minutes to an hour (or longer if you like meat falling off the bone).
3. If using a crock pot, set it to low for 4-6 hours.
4. Serve with rice.

Easy Oven-Baked Dinners

I love simple sheet pan dinners. During the fall, it’s all about the root vegetables and gourds. Easily prepped and cooked in under an hour, these quick fall meals are ideal for busy weeknights.

Roasted Chicken and Fall Veggies

Ingredients:

• bone-in, skin-on chicken thighs
• olive oil
• fresh or dried seasoning – rosemary, thyme, sage, pepper, salt, garlic powder, season salt, lemon pepper
• garlic
• Brussel sprouts
• sweet potatoes
• carrots
• red onions
• radishes

1. Preheat oven to 400 degrees
2. Wash and cut vegetables into bite-sized squares, mince garlic, put into a mixing bowl, and drizzle with olive oil. Season with rosemary, thyme, sage, season salt, black pepper, and garlic powder.
3. Lay vegetables in an oven-safe pan (can be a glass or sheet pan I’ve used both).
4. Take chicken thighs and drizzle with olive oil, season with garlic powder, season salt, and lemon pepper. Place chicken on top of vegetables.
5. Cover the pan with foil.
6. Cook for 45 min – 1 hour. Check that vegetables are tender with a fork and that chicken has cooked to a temp of 165 degrees or more.

Pasta Bake

This versatile dish offers the ease of a dump-and-go easy fall meal recipe and the heartiness of a pasta dish. Just cook your protein of choice, dump and mix all ingredients, and bake.

Ingredients:

• various chopped veggies: spinach, mushroom, eggplant, zucchini, squash, onions, tomatoes to name a few
• a jarred sauce of your choice: marinara, alfredo, meat sauce
• shredded cheese: mixed or mozzarella
• protein options: Chopped sausage, ground Italian sausage
• pasta of choice: tortellini, penne, or rigatoni are our favorites

1. In a pan cook protein. Use extra virgin olive oil, garlic, chopped onions, and Italian seasonings.
2. In a pot cook, pasta al dente according to its box instructions.
3. If you prefer you can sauté your veggies first.
4. In a baking dish layer pasta veggies, sauce, and cheese.
5. Cover with aluminum foil and bake at 400 degrees for 45 minutes.

Honorable Mentions

In the spirit of full disclosure, I must admit that the following fall weeknight dinners do require a few hours of preparation. Nevertheless, I firmly believe they deserve a spot on our list, as they are perfect for the fall season and provide sustenance for several days.

My typical routine involves preparing them on a Sunday during the autumn months, and they reliably serve as our dinners (and sometimes even lunches) until Tuesday or Wednesday.

Nilaga or Beef Bone Stew

Nilagang Baka or Nilaga/Bulalo is a Filipino beef bone soup cooked until the meat becomes tender and with vegetables like potatoes, green beans, and cabbage that makes this simple soup healthy, flavorful, and perfect for an easy fall dinner idea.

Ingredients:

• 3 pounds beef shank
• 1 big onion – quartered
• 10-20 pieces peppercorn
• 4 big (or 6 small) potatoes – peeled and cut into 4-6 pieces
• 4 corn on the cob (optional) – cut into 4
• 1 lb green beans – ends cut
• ½ cabbage – cut into 4
• salt – as needed
• 1 tablespoon fish sauce

1. Place beef shank in a pot. Add water, onion, and peppercorn. Bring to a boil at a high temperature.
2. Once it starts to boil, cover the pot with a lid and lower the temperature to a slow boil. Let the beef cook for an hour or until it becomes tender.
3. Add the potatoes, beans, and corn. Season with salt and fish sauce. Cook covered for another 10 minutes or until the potatoes are cooked.
4. Add the cabbage and then turn off the heat. Cover with a lid and let the vegetables cook for 10 minutes.
5. Serve hot over rice.

Chicken Arroz Caldo

Indulge in the warm and comforting flavors of Filipino rice and chicken soup, a perfect choice for a cozy fall weeknight dinner, especially if anyone is under the weather. An easy fall meal recipe, this delightful dish is infused with the rich tastes of garlic, onions, and tender chicken.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, crushed
• 1 (2 inch) piece fresh ginger, peeled and thinly sliced
• 2 ¼ pounds chicken wings, split and tips discarded
• 1 tablespoon fish sauce (Optional)
• 6 cups chicken broth
• 2 cups glutinous rice (I do half jasmine rice and half sushi rice)
• salt and pepper to taste
• 1 green onion, chopped
• 1 lemon, sliced (Optional)
• 1 teaspoon fish sauce for sprinkling, if desired (Optional)

1. Cook the onion, garlic, and ginger in olive oil until fragrant.
2. Add the chicken and stir in the fish sauce.
3. Add uncooked rice and mix well. Allow to cook for a few minutes.
4. Pour in the broth, then bring the mixture to a boil.
5. Season and continue cooking until the chicken is fully cooked.
6. Top with green onions, lemon wedges, and more fish sauce Add a hard-boiled egg, for extra protein.

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