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Fall Favorites 2016: Fall Recipes!

Happy Thursday, y’all!  Just one more day closer to the weekend, right?!  Each Thursday this month, Emily and I have been sharing our favorites for fall.  Last week we shared about fall fashion, and today we’re sharing some of our favorite fall recipes!  
Anyone who knows me that I love being in the kitchen–cooking…baking…you name it!  Today I’m going to share with you some of my favorite things to make during the fall!


You have got to check out my Oven Baked Rotel and Chicken Tacos!  There’s just something about eating warm food during cool weather, and these tacos are so good right out of the oven.  I love that you can add whatever you want into them too!



 My Sloppy Joe Casserole is a big favorite in my house!  Dustin loves it, and it really makes a difference adding in a little bit of Splenda brown sugar to sweeten it up a bit.  We love eating this with either baked sweet potato fries or sautéed green beans!

If you love eating comfort food like tater tot casserole but always end up feeling guilty because it’s fattening, then try my Healthier Tater Tot Casserole!  I’ve subbed in healthier options like lean ground turkey and 98% fat free soup–trust me, you will want to eat it every week!

To see some of my fall-themed sweets, check out my Sweets board on Pinterest!

BLT Pasta Salad (a healthy version)

I was browsing Pinterest this past weekend looking for good fall recipes to pin.  I found some really good pins (which I’ll share at a later time–stay tuned!), but instead I found a pasta salad.  I tweaked it–added to and took away–and came up with a BLT Pasta Salad!  Want to know how good it was?  Dustin took it for lunch two days in a row–and I’m surprised it even lasted that long!

Want to know the best thing about this recipe that Dustin had no idea about??  
It’s healthy!!!!!  
You can make this, feed your family, and not feel bad about eating it yourself either.

Don’t forget to print this recipe by clicking on the Print button at the bottom of the post!

blt pasta salad greek yogurt spinach whole wheat noodles
This recipe serves 4 hungry adults!

12 oz rotini pasta (I used whole wheat)
1/2 cup light mayo
1/2 cup plain Greek yogurt
1 package dry ranch seasoning
1/2 tsp garlic powder
1/2 cup skim milk
8 slices cook bacon, chopped (I used turkey bacon)
1 can diced petite tomatoes, rinsed and drained
1 cup cheddar cheese
baby spinach leaves

1. Bring a large pot of water to a boil and cook your pasta.  Rinse under cold water after boiling and set aside to cook.
2. In a large bowl, whisk together your mayo, Greek yogurt, dry ranch mix, garlic powder, and milk.  Add in your pasta, cooked bacon pieces, tomatoes, and cheese.  Stir to coat everything with your sauce.
3. Cover and chill in the refrigerator for at least 2 hours before serving.  

**Before serving, add in your spinach and stir to coat.  If you add the spinach in before chilling, your spinach will wilt and you will not be able to keep this pasta long for leftovers!  Always add spinach right before serving!

**If your pasta seems a little dry, stir in a little bit of milk to loosen things up.

Oven Baked Rotel and Chicken Tacos

I started out with big plans for this recipe.  Without even really checking to make sure I had all of the ingredients, I threw a couple of chicken breasts in the crockpot one morning before I had a busy day out and about.

When I got ready to start putting these tacos together, I realized I didn’t have any of the ingredients the original recipe called for…oops!  But the great thing about this recipe is that I used what I had on hand and made some really great tacos–they were even husband-approved 🙂


Oven Baked Rotel and Chicken Tacos
(This made 8 tacos for me)

2 chicken breasts, cooked and shredded
1-2 tsp chili powder
1-2 tsp ground cumin
1 cup plain Greek yogurt (or sour cream)
1 can Rotel, semi-drained
1/2 white onion, diced
1 cup shredded fiesta cheese, plus some for topping
Stand-n-Stuff taco shells

1. Preheat oven to 400 degrees and lightly grease your 9×13 baking dish.
2. In a bowl, combine all ingredients except for the extra cheese.
3.  Fill each taco shell and place in baking dish.
4.  Top each taco off with some shredded cheese. Bake until cheese is melted–about 10-15 minutes.  Enjoy!

This recipe is perfect for busy nights since it only takes a few minutes to throw everything together.  The flavors in these tacos are amazing!