As late autumn moves us toward winter, the falling temperatures and earlier nights often bring a sense of coziness and a desire to gather together at home. Foods that warm us – both literally and figuratively – often take on added importance in our kitchens and on our tables.

We’ve collected several recipes from La Leche League publications that we think are just right for this time of year. As always, feel free to adjust the ingredients to your family’s preferences. We love to hear how you make a dish your own, and we are always on the lookout for new recipes to nourish our own families. You’ll find contact information at the end of this post if you’d like to contribute favorite recipes and nutritious ideas for future blog posts.

Soup season arrives at this time of year for many families. This Italian Vegetable Soup from Whole Foods for Kids to Cook is a great way to use a variety of vegetables and for your little ones to practice their stirring and knife skills if they are at an age and ability to do so.

Italian Vegetable Soup Whole Foods for Kids to Cook, p. 51 – 8 servings

• 3 stalks celery, coarsely chopped
• 1 large onion, chopped
• 4 carrots, shredded
• 2 zucchini, shredded
• 1 or 2 stalks broccoli, chopped
• ¼ head cauliflower, chopped
• 2 (15-ounce) cans chopped tomatoes
• 2 (8-ounce) cans tomato sauce
• ½ cup dried kidney beans (optional)
• 8 cups water
• ½ cup uncooked small macaroni
• 1 teaspoon parsley flakes
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• 1 teaspoon basil
• 1 teaspoon salt
• 1 teaspoon pepper

Combine all ingredients in a slow cooker and mix well with a spoon. Cook on low for six hours or until vegetables are tender. May vary vegetables to suit your taste.

(Editor’s note: This soup can easily be made on the stovetop if a slow cooker is not available. Simply use beans that are canned or already cooked, and cook the macaroni beforehand. And this recipe is vegan!)

Have you ever made lasagna in a slow cooker? The rich smell of the herbs and spices used in this Slow Cooker Spinach Lasagna from Feed Yourself, Feed Your Family will fill your home throughout the day. Warning: May cause your stomach to growl in anticipation!

Slow Cooker Spinach Lasagna Feed Yourself, Feed Your Family, p. 84 – 12 servings

• 2 10-ounce packages frozen chopped spinach, thawed, drained, and squeezed dry
• 2 pounds part-skim ricotta cheese
• ½ cup shredded Parmesan cheese
• 2 large eggs, lightly beaten
• 1 teaspoon dried oregano
• ½ teaspoon dried marjoram
• 2 25-ounce jars pasta sauce
• 1 package no-cook lasagna
• 4 cups shredded mozzarella cheese

Mix the spinach, ricotta, Parmesan, eggs, oregano, and marjoram in a large bowl.

Spread one-quarter of the pasta sauce over the bottom of a 5 ½-quart slow cooker. Top with a layer of noodles, breaking the pieces to fit. Spread half of the spinach mixture evenly over the noodles and sprinkle with one-third of the mozzarella. Repeat the sauce, noodle, spinach, and mozzarella layering one more time. Spread half of the remaining sauce on top of the mozzarella, top with a final layer of noodles, and finish with the remaining sauce and mozzarella.

Cover and cook on the low setting for 7 hours or on the high setting for 4 hours. It is done when the noodles are tender, the cheese on top melted and bubbling, and the lasagna hot throughout.

(Editor’s note: This recipe can be halved if you have a smaller slow cooker or fewer people to feed.)

Let’s head to the sweet side for one final recipe. This Pumpkin Corn Bread recipe is a quick bread that was published in Whole Foods For The Whole Family. It’s a nice twist on a seasonal flavor and could work well to have on hand for visitors or to just enjoy as a snack while you sip from a hot cup of coffee, tea, cocoa, or cider.

Pumpkin Corn Bread Whole Foods For The Whole Family, p. 93 – 6 servings

• 2 teaspoons oil
• 1/3 cup honey (vegan option: substitute agave nectar)
• 2 eggs (vegan option: use “flax eggs” which is 1 tablespoon ground flax seeds and 3 tablespoons water to equal one egg. Mix together and let sit for a few minutes to congeal.)
• 2 teaspoons vanilla
• 1 cup mashed cooked pumpkin
• ¼ cup cornmeal
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2/3 cup dry milk powder (vegan option: use a milk powder alternative such as coconut or soy)

Combine oil, honey, eggs, and vanilla in bowl. Stir in pumpkin. Combine cornmeal, baking powder, salt, and dry milk powder. Add to egg mixture, stirring to moisten. Pour into greased 5×9-inch loaf pan. Bake at 350 degrees for 40 minutes. Cool in pan for 15 minutes; invert onto wire rack to cool completely.

(Editor’s note: Vegan alternatives are noted in the recipe.)

We hope you’ve found these recipes and ideas helpful for feeding your family this fall. Please let us know if you try any of these meals and how your family enjoyed them. Write to Kylie at [email protected] to share your own favorite fall recipes.

Please send your story ideas to Kylie at [email protected].

Supporting Breastfeeding Families–Today, Tomorrow, Always

Please consider donating to La Leche League USA.
Your gift helps support this blog and the website!

Donations of any amount are gratefully accepted. Thank you!

Follow us on:

Facebook

Instagram

X (Twitter)