5 Easy, Delicious Fall Recipes | Katy Moms
5 Delicious Fall Recipes 

If you’ve been following along with us for awhile now, you know we don’t get around the kitchen too well, if at all! Which is why we always solicit our favorite nutritionist mama and good friend Caitlin who always gives us the easy, fun recipes that literally anyone can whip up and that the whole family will love! With the Fall temps finally hitting us in Katy, we asked Caitlin to help us out with some yummy Fall recipes y’all will love! And again, they have to be easy because #momlife.

By Caitlin Ogletree MS, RD, LD

The cooler weather has finally made it to Katy and if you’re anything like me you are soaking it up- knowing that any day could bring back the summer like temps! I love the cooler weather and approaching holiday season for many reasons- who doesn’t love a good PSL and a sweat free playdates at the park?! Today I’m sharing a few of my favorite easy and healthy Fall Inspired recipes! For more healthy lifestyle tips, recipes, exercise inspiration be sure to follow me on instagram @ceogletree
Easy Corn and Sweet Pepper Chile


  • 1 pound ground turkey
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, chopped
  • 2 tbsp chili powder
  • 1 6 oz can tomato paste, 6 oz water
  • 1 can red kidney beans- drained and rinsed
  • 1 can diced tomatoes
  • 2 cups frozen corn (I used Trader Joes fire roasted corn for a nice flavor)
  • Avocado oil
  • Sour cream, cheese, fritos to garnish

Brown ground turkey with a little avocado oil in a large pot over medium heat. Drain excess fat/liquid. Add chopped onion, garlic and bell peppers. Saute for a few minutes until softened. Next stir in tomato paste, refill can with water and stir in. Add chili powder, kidney beans and diced tomatoes. Reduce heat and bring to a simmer- let simmer for ten minutes. Add frozen corn and cook until corn is heated through (about 10-15 minutes). Serve with desired toppings. I usually serve mine with cornbread muffins and honey!
Two Step Chicken Pot Pie- Adapted from Mix and Match Mama Chicken Pot Pie


  • 1 bag frozen mixed vegetables (16 oz)
  • 2 cups Rotisserie chicken
  • 1 can low sodium cream of chicken soup
  • 1 cup milk
  • 1 tube Grands Biscuits

In a large saute pan, add frozen vegetables, chicken, soup and milk. Cook through. Transfer this mixture to a 9×13 baking dish. Top mixture with biscuits. Bake at 375 for 15 minutes or until biscuits are browned. (Biscuits will be soft underneath). Serve in bowls.
Fall Superfoods Bowl


  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp honey
  • 2 tbsp olive oil
  • Juice of ½ fresh lemon
  • ¼ tsp salt
  • ¼ tsp pepper


  • 6 oz wild caught salmon
  • 1.5 cups butternut squash, cubed (I always splurge on the pre-cut kind- way worth the time saved in my opinion!)
  • 2.5 cups kale
  • 1.5 cups cooked brown rice
  • 2 tbsp pomegranate seeds
  • 2 tbsp edamame
  • ¼ red onion, minced
  • ½ cucumber, thinly sliced

Preheat oven to 400 degrees. Prepare Salmon: wrap in foil, top with lemon slices. Toss the butternut squash with olive oil, salt and pepper and spread onto baking sheet. Bake salmon and squash for 30 minutes. Chop red onion and cucumber, set aside. Prepare dressing: combine all ingredients and mix well.  Massage kale with olive oil and a squeeze of lemon juice until it is tender and turns bright green. Be sure to remove hard stems. Mix onion, cucumber, edamame and pomegranate seeds into kale mixture. Assemble the bowl: layer bottom with brown rice, top with kale mixture, butternut squash and salmon.
Roasted Vegetable Lasagna


  • 1 pound ground turkey
  • 9 no bake lasagna noodles
  • ½ sweet onion- chopped
  • 2 zucchini
  • 2 yellow squash
  • 1 small eggplant
  • 1½ jars marinara sauce
  • 2 oz cream cheese
  • 1 cup ricotta
  • ½ cup mozzarella cheese (optional for topping)


  • Preheat oven to 400 degrees. Slice zucchini, squash and eggplant (peeled) thinly and place onto baking sheet. Spray with olive oil and roast for 10 minutes. Remove and set aside. Reduce oven temperature to 350 degrees. Brown ground turkey with chopped onion until fully cooked. Drain extra liquid and set aside. Mix cream cheese, ricotta and 1 cup marinara sauce in mixing bowl until fully combined. Set aside. Pour ½ cup marinara sauce on bottom of 9 x 13 baking dish to coat the bottom. Layer 3 noodles, ½ ground turkey mixture, ½ cream cheese mixture and roasted veggies. Repeat again. Lastly top with 3 noodles, remaining marinara to cover noodles. Top with mozzarella cheese as desired. Bake at 350 degrees for 30 minutes.

Pumpkin Spice Energy Bites


  • 1 cup rolled oats
  • 10 pitted medjool dates
  • ¼ cup vanilla protein powder (I used Vega)
  • ¼ cup pumpkin
  • ¼ cup peanut butter
  • ¼ cup almond milk
  • 2 tbsp chocolate chips

Place all ingredients except chocolate chips into food processor and mix until well combined. Fold in chocolate chips. Form into balls. Store in airtight container

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