It's hard to say goodbye to those no-cook summer recipes that you can whip up without much effort — we get it! But this week we're prepared to make the transition into fall fare easier with some simple tips and tricks. By cutting down on dishes, breaking up the prep steps and relying on handy kitchen gadgets, you can get a simple, satisfying meal on the table any time of year.
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If you’re under the impression that cooler weather cooking needs to take a long time, think again. With the right recipes, swapping out summer dishes for heartier fare can be done while barely even touching the oven. This week’s fall-forward meals use simple tricks to bring prep (and preheating) time down because dinner shouldn’t take over an hour — no matter the season.
Who doesn’t love tacos for dinner? Taco bowls are a fun take on old-fashioned casseroles and this recipe couldn't be easier to make. This no-cook salad comes together in less than 10 minutes, thanks to the use of prepared rotisserie chicken.
If you don't think you have time to make gooey, bubbly enchiladas, think again: These five-ingredient chicken enchiladas are your secret weapon for spicing up weeknight dinners that the whole family will love. Make a whole casserole's worth of enchiladas in advance and you've got a satisfying meal that's ready to go when you want it — or quick, easy-to-heat lunches for the rest of the week. You can also serve them for a dinner party — they're just that good!
Mornings can be hectic, especially if you have kids (or just yourself) to get out the door. Between making sure everyone’s teeth are brushed and bags are packed, there’s usually little time to whip up a from-scratch breakfast that pleases the entire family. That’s when make-ahead recipes come to the rescue. Though they require some advanced planning and prep, having a few options stashed in the freezer — like egg muffins or healthy blueberry oat bars — will help make the start of the day feel less frantic.
