Fall Kitchen Reset – Five Dinners to Balance Out Summer’s Fun


If you are anything like me, this summer was twelve weeks of constant “sure, why not.” Sure, why not have Kopp’s for dinner (including a custard milkshake)? Goldfish and raisins for lunch because it’s too much work to make an actual lunch. Sure, why not? Lucky Charms for breakfast and French onion dip and Ruffles at snack time because we’re on vacation. Sure, why not?

It was a GREAT summer for eating, and I don’t regret a single bite. That said, it’s time to reintroduce the rainbow back into our family’s weekly menu. Bonus – September is peak veggie season at our Wisconsin farmers markets, so go there and go nuts!

Eat the Rainbow of Veggies

Here are five dinners I’m making on repeat as we transition back into fall.

Veggie Lettuce Wraps

My kids love anything in wrap form, and these veggie lettuce wraps are no different. This particular recipe lets you use whatever vegetables you have around (and/or what the kiddos will eat). If you have a picky eater at your table, perhaps they’ll be down with separating the pieces into their own piles. The soba noodles are delicious on their own!

Greek Chicken and Veggies on a Sheet Pan

You know I love a sheet pan supper. So easy!! So few dishes!! With a little bit of chopping and a tasty sauce, you’re only 20 minutes away from this bright and bold, delish dinner. In our house, our full meal is just what’s on the pan with a little tzatziki for dipping, but I bet these would be great as a pita sandwich or over rice as proposed in the recipe.

Fresh Veggie Pizza

If you were a human in the 90s and early 00s, you know the fresh veggie pizza concept, but I love this particular recipe in practice. Instead of the cream cheese layer we all ate at Tastefully Simple parties, this one combines sour cream and ranch dressing mix for a brighter middle later.

If it would help get the kids to eat their veggies, make quadrants for all the family members and let everyone top their section exactly as they like (with a little push from you on the carrot front.)

Grilled Veggie Burrito Bowls

Golly, this one is good. If given the opportunity, I could solidly eat 3 lbs of red peppers straight off the grill, but instead, I propose adding them to this grilled veggie burrito bowl. The recipe is probably the most detailed on this list, but I think it’s worth it. My suggestion with this one is to consider doubling the recipe and prep lunches out of it, too. Be sure to have lots of salsa and guac on hand! According to my daughter, “everything is better with sauce!”

Roasted Vegetable Soup

As the weather turns colder, we need something really comforting on the list, and this soup delivers. This roasted vegetable soup comes together surprisingly fast and will be great for leftovers the next day. Also, since there’s no dairy in it (unless you add the bit of butter), it will freeze nicely, so consider this recipe is another candidate for doubling up.

Oh, and serve with ooey-gooey grilled cheese sandwiches. It’s all about balance!

Bonus recipe – Chocolate Peanut Butter Balls

If you’re trying to curtail your custard cravings, make these chocolate peanut butter balls. Just a hint of sweetness with healthy(ish) fats will help you make it over the afternoon slump.



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