As the crisp fall air rolls in, it’s the perfect time to gather around the table with warm, comforting meals that everyone can enjoy. But we all know how tricky it can be to find new dinner ideas that satisfy everyone’s different tastes. That’s where Ollie comes in! Ollie does the meal planning for you, offering delicious, family-friendly recipes that suit your preferences—all with a touch of fall flavor.
Here are four cozy fall dinners that your family will love, all of which you can easily add to your Ollie meal plan:
For the Dairy-Free Family:
Maple-Glazed Pork Chops with Roasted Sweet Potatoes and Brussels Sprouts
Full recipe generated by ollie.ai
Juicy pork chops glazed with maple syrup, accompanied by roasted sweet potatoes and crispy Brussels sprouts for a perfect autumn meal that is dairy-free and high in protein.
prep 10 minutes cook 23 minutes 
4Ingredients
- 8 boneless pork chops about 2 lbs
- 1/2 cup maple syrup
- 4 tablespoons olive oil divided
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 medium sweet potatoes peeled and cut into 1-inch cubes
- 2 lbs Brussels sprouts trimmed and halved
- 4 tablespoons balsamic vinegar
Instructions
- Preheat the oven to 400°F (200°C).
- In a shallow dish, combine the maple syrup, 1 tablespoon of olive oil, thyme, salt, and black pepper. Add the pork chops and turn to coat evenly.
- On a large rimmed baking sheet, toss the sweet potato cubes with 1 tablespoon of olive oil and spread them out in a single layer.
- Place the pork chops on top of the sweet potatoes and pour any remaining maple syrup mixture over them.
- In a separate bowl, toss the Brussels sprouts with the balsamic vinegar.
- Arrange the Brussels sprouts around the pork chops and sweet potatoes on the baking sheet.
- Roast in the preheated oven for 25 minutes, or until the pork chops are cooked through and the vegetables are tender and caramelized, stirring the vegetables halfway through cooking.
- Serve hot, with the maple-glazed pork chops accompanied by the roasted sweet potatoes and Brussels sprouts.
For the Family with High-Protein Eaters:
Hearty Beef and Barley Soup
Full recipe generated by ollie.ai
A rich and satisfying soup packed with tender beef, hearty barley, and a variety of vegetables in a flavorful broth.
prep 13 minutes cook 1 hour 3Ingredients
- 1 lb beef stew meat cut into 1-inch cubes
- 1/2 cup pearl barley
- 1 onion diced
- 2 carrots sliced
- 2 celery stalks chopped
- 2 cloves garlic minced
- 14.5 oz diced tomatoes 1 full can
- 6 cups low-sodium beef broth
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 tbsp fresh parsley chopped (for garnish)
Instructions
- Heat 1 tbsp olive oil in a large pot over medium-high heat.
- Add the beef cubes and brown on all sides, about 5 minutes.
- Remove the beef and set aside.
- In the same pot, add the diced onion, sliced carrot, and chopped celery. Cook until vegetables start to soften, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Return the beef to the pot and add the pearl barley, diced tomatoes, beef broth, bay leaf, and dried thyme.
- Bring the soup to a boil, then reduce heat to low and simmer, covered, for about 1 hour or until the beef and barley are tender.
- Remove the bay leaf and season with salt and pepper to taste.
- Serve hot, garnished with chopped fresh parsley.
For the Family with Hectic Weeknights:
Air Fryer Honey Garlic Chicken with Roasted Fall Vegetables
Full recipe generated by ollie.ai
Crispy, sweet-and-savory chicken thighs cooked in the air fryer, served alongside a medley of roasted autumn vegetables like Brussels sprouts, butternut squash, and carrots.
prep 15 minutes cook 25 minutes 4Ingredients
- 2 lbs boneless skinless chicken thighs
- 1/2 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic minced
- 2 tsp dried thyme
- 1/2 tsp black pepper
- 2 lbs Brussels sprouts trimmed and halved
- 2 medium butternut squash peeled, seeded, and cubed
- 4 carrots peeled and sliced into 1-inch pieces
- 1/4 cup olive oil
- 2 tsp salt
Instructions
- In a shallow bowl, whisk together the honey, soy sauce, minced garlic, dried thyme, and black pepper. Add the chicken thighs and toss to coat evenly.
- Preheat the air fryer to 400°F (200°C).
- In a large bowl, toss the Brussels sprouts, butternut squash cubes, and carrot slices with olive oil and salt.
- Transfer the coated chicken thighs to the air fryer basket in a single layer and cook for 12 minutes.
- Meanwhile, spread the vegetable mixture on a baking sheet and roast in the oven at 400°F (200°C) for 20-25 minutes, stirring halfway through.
- After 12 minutes, flip the chicken thighs and cook for an additional 8-10 minutes, or until the internal temperature reaches 165°F (74°C).
- Serve the crispy honey garlic chicken thighs with the roasted fall vegetables on the side.
For the Family with a Vegetarian in the House:
Moroccan-Inspired Chickpea and Vegetable Stew
Full recipe generated by ollie.ai
Enjoy a hearty and protein-rich Moroccan-inspired stew featuring chickpeas, colorful vegetables, and warming spices.
prep 15 minutes cook 28 minutes 4Ingredients
- 2 cans 15 oz each chickpeas, drained and rinsed
- 1 can 14.5 oz diced tomatoes
- 1 medium sweet potato peeled and cubed
- 1 medium zucchini diced
- 1 medium onion diced
- 4 cloves garlic minced
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tbsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1/2 tsp ground coriander
- Salt and pepper to taste
- 1/4 cup fresh parsley chopped, for garnish
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the ground cumin, cinnamon, turmeric, and coriander. Cook for 30 seconds to toast the spices.
- Add the cubed sweet potato and cook for 5 minutes, stirring occasionally.
- Pour in the diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add the drained and rinsed chickpeas and diced zucchini. Simmer for another 10-15 minutes until the sweet potato is tender and the zucchini is cooked.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped fresh parsley.
Get Fall Dinners Planned for You
With Ollie, you can easily explore new recipes like these, tailored to your family’s tastes and dietary needs, and get an instant grocery list to make shopping a breeze. Ready to discover more cozy fall dinners? Let Ollie do the planning, and you enjoy the eating!
