Recipe Roundup: 5 Healthier Fall Recipes to Enjoy the Season’s Best Flavors

The weather might be changing but your wellness goals are the same. We’ve gathered a few of our favorite healthy fall recipes that offer the cozy flavors you love, without any of the guilt that usually sets in after a delicious seasonal feast. With easy sheet pan spreads, one-pot dinners and 30-minute meals, you’ll want to make these better-for-you fall foods all year round.

Honey Cider Pork Chops

You’d never guess these flavorful pork chops call for just 5 ingredients and 5 minutes of prep. The best part? Your slow cooker does all of the work!

Prep: 5 minutes | Cook: 3 hours | Total: 3 hours, 5 minutes | Serves: 4 | Difficulty: Easy

Ingredients:

  • ½ cup apple cider
  • 2 lbs. bone-in pork chops
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • ¼ cup Kroger Brand Honey Mustard

Ingredients:

  • ½ cup apple cider
  • 2 lbs. bone-in pork chops
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • ¼ cup Kroger Brand Honey Mustard

Recipe Directions:

1. In 5-quart or larger slow cooker, add apple cider.

2. Generously season pork chops with salt and pepper; rub on all sides with honey mustard. Place in slow cooker.

3. Cover. Cook on LOW 3-6 hours or until internal temperature reaches at least 145°F. The longer the pork chops cook, the more tender the meat becomes.

Sheet Pan Cranberry-Pecan Salmon Fennel

Topping salmon with a blend of cranberries and pecans adds flavor and texture while also keeping the fish tender during roasting.

Prep: 15 minutes | Cook: 10 minutes | Total: 25 minutes | Serves: 4 | Difficulty: Easy

Ingredients:

  • 1 Tbsp. canola oil
  • 2 fennel bulbs, thinly sliced
  • 1 tsp. salt
  • ¾ tsp. ground black pepper
  • 4 filets (5 oz.) salmon
  • 2 Tbsp. Kroger Brand Honey Mustard
  • ½ cup pecan pieces
  • 2 Tbsp. dried cranberries, chopped
  • 1 Tbsp. chopped fennel fronds, optional

Ingredients:

  • 1 Tbsp. canola oil
  • 2 fennel bulbs, thinly sliced
  • 1 tsp. salt
  • ¾ tsp. ground black pepper
  • 4 filets (5 oz.) salmon
  • 2 Tbsp. Kroger Brand Honey Mustard
  • ½ cup pecan pieces
  • 2 Tbsp. dried cranberries, chopped
  • 1 Tbsp. chopped fennel fronds, optional

Recipe Directions:

1. Preheat oven to 425°F.

2. On rimmed sheet pan, toss fennel bulbs in oil, ½ teaspoon salt and ¼ teaspoon pepper. Arrange in single layer.

3. Season salmon with remaining salt and pepper. Arrange on pan; top with honey mustard.

4. In small bowl, combine pecans, cranberries and fennel fronds. Divide evenly over salmon filets, pressing gently to adhere.

5. Bake 10-12 minutes, until salmon flakes easily and reaches an internal temperature of 145°F.

6. Garnish with fennel.

One-Pot Tortellini with Sweet Potato and Kale

Pre-made tortellini and frozen, diced sweet potatoes make for an unforgettably delicious and incredibly easy one-pot meal!

Prep: 15 minutes | Cook: 50 minutes | Total: 1 hour, 5 minutes |Serves: 6 | Difficulty: Easy

Ingredients:

  • 3 Tbsp. avocado oil
  • 3 cloves garlic, finely chopped
  • ⅓ cup onion, finely chopped
  • 1 Tbsp. rosemary, chopped
  • 1 Simple Truth Organic™ Sweet Potatoes
  • 5 cups chopped kale, rinsed
  • 1 box (10 oz.) refrigerated cheese tortellini
  • ½ cup vegetable broth
  • 1½ cups heavy cream
  • ½ tsp. sea salt
  • ¼ tsp. black ground pepper
  • ⅔ cup Parmesan cheese, divided

Ingredients:

  • 3 Tbsp. avocado oil
  • 3 cloves garlic, finely chopped
  • ⅓ cup onion, finely chopped
  • 1 Tbsp. rosemary, chopped
  • 1 Simple Truth Organic™ Sweet Potatoes
  • 5 cups chopped kale, rinsed
  • 1 box (10 oz.) refrigerated cheese tortellini
  • ½ cup vegetable broth
  • 1½ cups heavy cream
  • ½ tsp. sea salt
  • ¼ tsp. black ground pepper
  • ⅔ cup Parmesan cheese, divided

Recipe Directions:

1. In large saucepan over medium heat, or using your Instant Pot® sauté function, heat avocado oil. Cook garlic, onion and rosemary, stirring frequently, 1-2 minutes.

2. Add sweet potato; continue cooking, stirring occasionally 4-6 minutes.

3. Add kale; continue cooking 2 minutes.

4. Mix in tortellini, vegetable broth, heavy cream, sea salt and black pepper. Continue cooking, stirring occasionally, until pasta is al dente. Top with ⅓ cup Parmesan cheese.

5. Serve with remaining cheese on side.

One-Pot Paleo Pumpkin Chili

Starring a perfect combination of popular fall foods, this rich and hearty chili is loaded with pumpkin, sweet potato and warm, comforting spices.

Prep: 15 minutes | Cook: 50 minutes | Total: 1 hour, 5 minutes |Serves: 6 | Difficulty: Easy

Ingredients:

  • 2 Tbsp. olive oil, divided
  • 1 cup yellow onion, chopped
  • 1 lb. ground beef
  • 2 cloves garlic, minced
  • 3 stalks celery, chopped
  • 3 large carrots, chopped
  • 1 cup sweet potato, peeled and cut into ½” cubes
  • 1 cup pumpkin purée

  • 1 cup Roma tomatoes, diced
  • 4 cups beef broth
  • 1 tsp. dried oregano
  • 1 tsp. ground thyme
  • 2 tsp. chili powder
  • 1 tsp. salt
  • ½ tsp. ground pepper
  • Avocado, to serve
  • Cilantro, to serve

Ingredients:

  • 2 Tbsp. olive oil, divided
  • 1 cup yellow onion, chopped
  • 1 lb. ground beef
  • 2 cloves garlic, minced
  • 3 stalks celery, chopped
  • 3 large carrots, chopped
  • 1 cup sweet potato, peeled and cut into ½” cubes
  • 1 cup pumpkin purée

  • 1 cup Roma tomatoes, diced
  • 4 cups beef broth
  • 1 tsp. dried oregano
  • 1 tsp. ground thyme
  • 2 tsp. chili powder
  • 1 tsp. salt
  • ½ tsp. ground pepper
  • Avocado, to serve
  • Cilantro, to serve

Recipe Directions:

1. In Dutch oven over medium heat, add 1 tablespoon olive oil and onions. Sauté until translucent. Add in beef and garlic. Cook until browned. Remove beef; reserve in bowl.

2. Over onions, add 1 tablespoon olive oil, celery, carrots and sweet potato. Cook 5-8 minutes. Stir in purée, tomatoes, broth, beef, oregano, thyme, chili powder, salt and pepper.

3. Bring to simmer; cook 30 minutes, stirring occasionally. Serve with avocado and fresh cilantro.

30-Minute Steak with Roasted Pear and Fennel

In this impressively flavorful recipe, tender roasted pear and fennel mingle to create an unparalleled side dish that perfectly complements classic New York strip steaks.

Prep: 10 minutes | Cook: 20 minutes | Total: 30 minutes | Serves: 4 | Difficulty: Easy

Ingredients:

  • 2 fennel bulbs, cut into bite-size chunks
  • 2 pears, sliced
  • 2 Tbsp. olive oil
  • 2 butter, melted
  • 2 boneless New York strip steaks
  • ½ tsp. salt
  • ½ tsp. ground pepper
  • ½ tsp. ground cumin seed
  • ½ tsp. ground coriander
  • ½ tsp. paprika

Ingredients:

  • 2 fennel bulbs, cut into bite-size chunks
  • 2 pears, sliced
  • 2 Tbsp. olive oil
  • 2 butter, melted
  • 2 boneless New York strip steaks
  • ½ tsp. salt
  • ½ tsp. ground pepper
  • ½ tsp. ground cumin seed
  • ½ tsp. ground coriander
  • ½ tsp. paprika

Recipe Directions:

1. Preheat oven to 375°F.

2. On roasting sheet, arrange fennel and pears. Drizzle with olive oil and melted butter. Cover loosely with aluminum foil. Roast 10-15 minutes; uncover and continue roasting 10-15 minutes, until tender and browned.

3. Rub steaks with salt, pepper, cumin, coriander and paprika.

4. Heat grill pan over medium-high heat 2 minutes. Cook steaks 4-6 minutes on each side. Let rest 5 minutes before cutting.

5. Serve roasted pear and fennel over steaks.

For more inspiration, visit our Fall Shop.