Weekend Suppers: Simple Skillet Meals for Fall

Posted on September 27, 2026September 21, 2026 by simplegoodfood

There is something wonderfully practical about a skillet supper.

One pan. A handful of ingredients. Enough food for supper without ending up with a refrigerator full of leftovers.

And as September winds down and we head into October, skillet meals are especially welcome. They’re hearty enough for a cool evening, but they don’t require the oven to be running for an hour.

So, this week’s Weekend Suppers is all about simple skillet meals — the kind of dinners that make sense when you’re cooking for one or two.

Three Skillet Suppers to Try

🍗 Chicken & Veggie Skillet

Chicken and vegetables come together in one skillet for a simple supper that doesn’t require a lot of ingredients or complicated preparation.

This is a good choice when you’re looking for something that’s satisfying without being especially heavy.

Main Protein: Chicken
Meal Category: Skillet Meals

🥔 Sausage & Potato Skillet

If you’re looking for something a little heartier, potatoes and sausage make a classic combination.

This is the kind of supper that feels right as the weather starts cooling down — filling, familiar, and made in one pan.

Main Protein: Sausage
Meal Category: Skillet Meals

🍚 Cajun Sausage & Rice Skillet

Sometimes you want a skillet supper with a little more personality.

Sausage and rice make this one filling enough for supper, while the Cajun seasoning brings a little extra flavor to the table.

And because it’s a skillet meal, cleanup stays pleasantly simple.

Main Protein: Sausage
Meal Category: Skillet Meals

More Skillet Suppers

If those three don’t quite fit what you’re hungry for, there are more skillet meals in the Good Food Good Meat kitchen.

🧀 Philly Cheesesteak Skillet

All the familiar flavors of a cheesesteak in an easy skillet meal.

🌭 Easy Sausage & Potato Skillet Dinner

Another sausage-and-potato option when you want a straightforward, budget-friendly supper.

🥬 Beef & Cabbage Skillet

Beef and cabbage are a particularly good pairing when you’re looking for a simple meal built around inexpensive ingredients.

Why I Keep Coming Back to Skillet Meals

Skillet meals solve a lot of the problems that come with cooking for one or two.

You don’t need a big roasting pan.

You don’t have to make a recipe designed for six people and figure out what to do with the leftovers.

And most of the time, you can get dinner on the table with one pan to wash.

That’s a pretty good combination.

They’re also flexible. A little leftover cooked meat, a potato or two, some vegetables, and a handful of rice or pasta can often become the foundation for supper.

That’s practical cooking.

And practical cooking is what Good Food Good Meat is all about.

Cooking for One or Two

When you’re cooking for a smaller household, don’t be afraid to scale a skillet recipe down.

You may not need to cut every ingredient exactly in half. Sometimes it’s easier to make the full amount of one component — such as cooked rice or potatoes — and use the leftovers in another meal.

That’s one of the easiest ways to make a small kitchen work harder without making your cooking feel like a production.

Your Turn: Pick a Skillet for Supper

Which one sounds good tonight?

Pick a skillet, grab what you have on hand, and put supper on the table.

If you make one of these recipes, I’d love to know which one you chose — and what you thought of it. And if you have a favorite skillet supper of your own, share it in the comments.

Sometimes the best recipes are the ones that become regulars simply because they’re easy, affordable, and good enough to make again.

Looking Toward October

This is our final Weekend Supper of September, and we’ve spent the month thinking about Harvest & Putting Things Back — taking advantage of seasonal food, preserving what we can, and thinking ahead to the meals those foods can become.

Tomorrow, we’ll begin the final week of the series by looking at one of the most familiar foods to preserve from the late-summer harvest:

tomatoes. 🍅

But before we start putting tomatoes into jars, we’re going to talk about something that every new home canner needs to understand:

Why can some foods be processed in a boiling-water canner while others cannot?

That’s an important question, and understanding the answer is more useful than simply memorizing a processing time.

For tonight, though, let’s keep it simple.

Grab a skillet and make supper.

Cookbooks

THE COMPLETE AUTUMN COOKBOOK

Posted on September 17, 2026September 13, 2026 by simplegoodfood

400 Recipes Celebrating the Harvest Season Soups, Braises, Pastas, Baking, Comfort Food & the Flavours of Fall (SKYES WORLD KITCHEN SERIES)

Cozy, warm, and full of harvest flavor — The Complete Autumn Cookbook brings the comforting tastes of the season straight into your kitchen, celebrating everything that makes fall the most delicious time of year.

With over 400 recipes, this comprehensive cookbook brings together hearty soups, warming stews, roasted vegetables, spiced baked goods, and comforting family meals that capture the true essence of autumn cooking. From rich pumpkin dishes and slow-simmered chilis to crisp apple desserts, savory roasts, and everything spiced with cinnamon, nutmeg, and clove, every recipe is designed to bring warmth and comfort to your table as the days grow shorter and cooler.

Inside this cookbook, you’ll explore recipes built around the season’s best harvest ingredients — pumpkin, butternut squash, sweet potatoes, apples, pears, cranberries, mushrooms, root vegetables, and warming spices — transformed into dishes that are hearty, satisfying, and deeply comforting.

From creamy pumpkin soup, butternut squash risotto, and pot roast to apple crisp, pumpkin pie, cinnamon rolls, roasted root vegetables, hearty chili, and spiced cider, every recipe has been carefully selected to bring the true spirit of autumn into your home.

Inside this book, you’ll discover:

400+ recipes designed for cozy, cool-weather cooking
Hearty soups, stews, chilis, and slow-cooked comfort meals
Roasted vegetables, squash dishes, and savory main courses
Spiced baked goods, pies, and warm autumn desserts
Simple, step-by-step instructions for every skill level
Recipes perfect for family dinners, holidays, and harvest gatherings

Autumn cooking is about warmth, comfort, and making the most of the season’s rich harvest. Deep, warming spices, root vegetables, and slow-cooked dishes come together to create meals that feel like a hug in a bowl — perfect for chilly evenings, holiday gatherings, and cozy nights at home.

More than just a cookbook, this collection is an invitation to slow down and savor the season. Whether you’re preparing a Sunday roast, baking for a holiday gathering, or simply craving something warm and comforting after a crisp autumn walk, these recipes bring people together around the table.

Whether you’re a seasoned home cook or just starting out, this cookbook gives you everything you need to make the most of fall’s harvest and create meals your family will look forward to year after year.

Perfect for weeknight dinners, Sunday gatherings, holiday feasts, and everything in between, these recipes will fill your kitchen with the warm aromas and comforting flavors that make autumn truly special.

https://www.amazon.com/COMPLETE-AUTUMN-COOKBOOK-Celebrating-Flavours-ebook/dp/B0HDJWP6BV/ref=sr_1_9?crid=14ZI23RWVP5JI&dib=eyJ2IjoiMSJ9.aLYWI0TMoQhoUfQf2KPAbcya46593XDvxgt1qsiJ0vlbF3ipZi5DsV_iAJ7pYTbfgxuzvQVEM5gBwqew2HDnI5PfL-N4TDzkhgEDcjV0tPLwp0mC9Zd7Q1YAV3-XUm9LNIbw8ijiI81aSH2aaRPnXGXE9aMLfxutHVnBS04BOUZ0kgq_vrSPoNhNAiYEzJ8Gc1Dtzm2B5RWGwUU9mJ9GcJkUBDjeJTfTxsAPY9Bh8ZeE_A6Bd_LPiIprXc6vnlm1SiKNdFNxAh1fBI20TvQon0VsFlVA9kwk8vassh_Jxyc.BJBYy0eAYSzpVdJ4cfYNIayjgv_v-wdKX72Pv-FBYd4&dib_tag=se&keywords=fall%2Brecipes%2Bcookbook&qid=1789306995&sprefix=Fall%2Brecip%2Caps%2C199&sr=8-9

Chicken Meals, Seasonal, Skillet Meals

Chicken & Vegetable Pot Pie Skillet

Posted on September 15, 2026September 7, 2026 by simplegoodfood

There are nights when you want chicken pot pie, but you don’t necessarily want to make an entire pie.

That’s where this Chicken & Vegetable Pot Pie Skillet comes in.

Tender chicken and vegetables are tucked into a simple creamy sauce, then topped with golden biscuits and baked right in the skillet. It has all the cozy appeal of pot pie without rolling out a crust or making a full-size casserole.

And it’s exactly the kind of meal that makes a well-stocked freezer worthwhile.

Those vegetables you put away when they were plentiful? This is one of the dinners they were waiting for.

Why You’ll Love This Recipe

All the comfort of chicken pot pie without making a pie crust.
Uses convenient cooked chicken, making it a great way to use meal-prepped or leftover chicken.
Frozen vegetables work beautifully here.
Everything starts in one skillet and finishes in the oven.
Makes 4 servings, so it works for a small household with leftovers for lunch.
Easy to adapt based on what’s in your freezer.
Mildly seasoned rather than heavily spiced.

simplegoodfood

Chicken & Vegetable Pot Pie Skillet

There are nights when you want chicken pot pie, but you don't necessarily want to make an entire pie.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 4

Course: Dinner, Lunch, Main Course

Cuisine: American

Calories: 390

Ingredients Equipment Method Notes

Ingredients

For the Filling

2 cups cooked chicken shredded or chopped
2 cups mixed vegetables such as carrots, peas, corn, and green beans
1 tablespoon olive oil
1/2 cup finely diced onion
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1/2 cup milk
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon salt or to taste
1/4 teaspoon black pepper or to taste

For the Biscuit Topping

1 cup baking mix
1/3 cup milk
1 tablespoon grated Parmesan cheese optional
1/4 teaspoon dried parsley optional

Equipment

1 10-inch Oven-safe Skillet

Method

Prepare the Skillet

Preheat the oven to 400°F.
Heat a 10-inch oven-safe skillet over medium heat. Add the olive oil and diced onion. Cook for about 3–4 minutes, stirring occasionally, until the onion begins to soften.

Make the Sauce

Sprinkle the flour over the onion and stir well. Cook for about 1 minute to remove the raw flour taste.
Gradually pour in the chicken broth, stirring constantly to prevent lumps.
Add the milk, thyme, garlic powder, salt, and pepper. Continue cooking for 3–5 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.

Add the Chicken and Vegetables

Stir in the cooked chicken and mixed vegetables.
If you’re using frozen vegetables, there’s no need to thaw them first. Allow the mixture to heat through for several minutes.

Taste and adjust the seasoning if needed.

The filling should be creamy but still loose enough that it can bubble around the biscuit topping. If it seems too thick, add another splash of broth or milk.

Make the Biscuit Topping

In a small bowl, stir together the baking mix and milk until just combined.
Don’t overmix. A few small lumps are perfectly fine.
If using them, gently stir in the Parmesan and dried parsley.

Add the Biscuits

Drop the biscuit dough by spoonfuls over the chicken mixture, leaving a little space between the biscuits so steam can escape.
You don’t need to completely cover the filling. In fact, leaving a few little windows of creamy chicken and vegetables showing makes the finished skillet look especially inviting.

Bake

Carefully transfer the skillet to the preheated oven.
Bake for 15–20 minutes, or until the biscuits are golden brown and cooked through and the filling is bubbling around the edges.
If the biscuits brown before they’re completely cooked inside, loosely cover the skillet with foil and continue baking until done.

Rest and Serve

Let the skillet rest for about 5 minutes before serving.
That gives the filling a chance to settle while the biscuits finish soaking up a little of that creamy sauce.
Spoon directly from the skillet and enjoy.

Notes

Make It Your Own

This is exactly the kind of recipe where your freezer can do the heavy lifting.

Use whatever vegetables you have available, as long as they’re suitable for cooking in a creamy filling.

Good choices include:

Green beans
Peas
Corn
Carrots
Broccoli
Cauliflower
Diced zucchini
Mixed vegetables

You can also substitute cooked turkey for the chicken.

And if you have leftover roasted vegetables, don’t be afraid to use them. Just remember that already-cooked vegetables may need less time to heat through.

Using Your Freezer Chicken

This recipe is especially useful if you’ve cooked chicken ahead and portioned it for future meals.

A freezer package containing about 2 cups of cooked chicken is practically an invitation to make this skillet.

Thaw the chicken safely in the refrigerator before using, or use chicken that has already been thawed and refrigerated.

The same goes for your frozen vegetables: keeping them portioned in meal-sized amounts means you can pull out exactly what you need without thawing an entire bag.

That’s the whole idea behind this week’s freezer theme.

You’re not just putting food away. You’re putting future meals away.

What to Serve With Chicken Pot Pie Skillet

Honestly, this skillet can stand on its own.

You’ve already got protein, vegetables, a creamy sauce, and biscuits all in one dish.

If you’d like something alongside it, keep it simple:

A green salad
Fresh fruit
Steamed vegetables
A small side of cranberry sauce

You don’t need to turn a cozy skillet supper into a production.

Storing Leftovers

Refrigerate leftovers promptly in a covered container.

For the best quality, enjoy refrigerated leftovers within 3–4 days.

The biscuit topping will soften as it sits, but reheating individual portions in the oven or air fryer can help bring back some of the crispness.

If you’re cooking for one or two, leftovers make an especially good next-day lunch.

A Little Future Dinner

This is one of my favorite reasons to preserve food.

A bag of frozen vegetables doesn’t look particularly exciting.

Neither does a container of cooked chicken.

But combine them with a few pantry staples, and suddenly you’ve got a warm, bubbling chicken pot pie skillet coming out of the oven.

That’s the payoff.

Today’s harvest becomes tomorrow’s dinner.

Recipe Details

Yield: About 6 cups, 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: About 35 minutes
Equipment: 10-inch oven-safe skillet

Curated Recipe Lists

43 Best Fall Baking Recipes

Posted on September 14, 2026September 11, 2026 by simplegoodfood

Grab a comfy blanket, a good book and one of these soul-satisfying fall baking recipes. Our best sweet and savory autumn treats celebrate the season with pumpkin, apples, maple and warming spices.

Everything slows down come fall, and it’s easy to lean into the coziness of the season. We dig out our sweaters, finally get to use the fireplace again and whip up our best fall recipes to warm up. The Taste of Home Test Kitchen has spent decades perfecting the latter, making all sorts of fall soups, slow-cooked roasts and hearty vegetable sides, but nothing feels as comforting as our best fall baking recipes.

Our top recipes hit the spot whether we’re in the mood for savory, autumnal-inspired breads or crave something sweet and ultra-cozy. That often means something with pumpkin pie spice, but we love to switch it up with recipes packed with heady fall spices, apples from the orchard and rich sweeteners like maple syrup or brown sugar. And if you’re not into the pumpkin and apple scene, you’ll enjoy our fall baking recipes with ingredients like caramel, nuts, brown butter, dark chocolate and sweet potatoes.

We made sure the list included plenty of variety, and I think we’ve covered all the bases: fall breads, morning buns, rolls, brownies, muffins, cupcakes, tiramisu, cookies, blondies, bars and cakes of all kinds. There really is something for everyone, including beginner-friendly recipes and quick bakes that don’t require an all-day time commitment. The best part? If more than one recipe speaks to you, just save it for later. In the meantime, start stocking up on the best canned pumpkin; you’ll need it.

Taste of Home

Rice Bowls

Beef Stroganoff Rice Bowl

Posted on August 27, 2026August 13, 2026 by simplegoodfood

Introduction

Beef stroganoff has always been one of those wonderfully comforting meals that doesn’t need to be complicated.

Tender beef, mushrooms, onions, and a creamy sauce are a pretty hard combination to argue with.

For this Beef Stroganoff Rice Bowl, we’re taking that familiar flavor combination and giving it a little more flexibility. Instead of serving the beef and mushroom sauce over noodles, we’re spooning it over rice.

That makes this version especially useful for the Cooking Today, Planning for Tomorrow theme. Cooked rice can be prepared ahead, and the beef and mushroom mixture can be made separately and refrigerated or frozen for another meal.

It’s familiar comfort food with a practical little twist.

Why You’ll Love This Recipe

All the familiar stroganoff flavors without a complicated recipe.
Rice makes an inexpensive, flexible base.
Mushrooms add savory flavor and bulk without requiring more meat.
The creamy sauce is light enough to keep the bowl from feeling heavy.
It reheats well, making it useful for meal prep.
The beef mixture can be used as a freezer meal starter.
It’s easy to make in a regular skillet or electric skillet at the campground.

🥣 Build Your Bowl

Base

Cooked rice

White or brown rice both work beautifully. Use leftover rice when you have it, or prepare a fresh batch.

Protein

Savory ground beef

Lean ground beef is browned with onions and seasoned simply so it complements the mushroom sauce.

Vegetables

Mushrooms and onions

The mushrooms provide that classic stroganoff flavor while onions add sweetness and depth.

Sauce

Light Creamy Mushroom Sauce

A combination of low-sodium beef broth, Greek yogurt, and a small amount of flour creates a creamy sauce without needing a heavy amount of cream.

Fresh Finish

Fresh parsley

A little chopped parsley adds color and freshness to an otherwise rich-looking dish.

Optional Toppings

sliced green onions
a sprinkle of Parmesan
freshly cracked black pepper
additional sautéed mushrooms

Make It Your Own

Want more vegetables? Add finely chopped spinach, peas, or green beans to the beef and mushroom mixture.

Have leftover beef from earlier in the week? Use it here instead of starting with raw ground beef.

Prefer noodles? You can absolutely serve the stroganoff mixture over egg noodles. But the rice bowl version gives us a nice change of pace.

simplegoodfood

Beef Stroganoff Rice Bowl

Love beef stroganoff but want something a little different?

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4

Course: Dinner, Lunch, Main Course

Cuisine: American

Calories: 510

Ingredients Method Notes