If you know me, you know fall brings one of my favorite things, UGA football! I love everything about fall though: football, cooler weather (well, relatively cooler weather here in Georgia), pumpkins, and the food. Unfortunately, if I ate all the treats the came with fall, I would probably put on holiday weight a little early. All month, I have been working on finding the best fall recipes that are healthy and yummy. Two of these recipes I make with my Crockpot (my secret weapon for healthy eating), but they could be modified if you do not have one.

Pumpkin Protein Waffles

I have seen these all over Pinterest, but I wanted a simpler recipe. I even found this super cute and festive pumpkin waffle maker on Amazon. Here is the recipe I came up with myself.

Ingredients:

• Protein pancake mix (I recommend Trader Joes or Kodiak)
• 2 TBSP Pumpkin Puree
• Dash of pumpkin pie spice (I just eyeballed it honestly)

Instructions:

1. Follow the directions on the pancake mix box.
2. Add in the pumpkin puree and pumpkin pie spice
3. Whisk until pumpkin pie spice is well blended
4. Add pancake mix to your waffle maker as directed. My waffle maker required 2 TBSP of mix per waffle
5. Cook and enjoy!

Pumpkin Protein Balls

Ingredients:

• 1.5 cups of oats
• 1/4 cup of peanut butter (my favorite is Trader Joes)
• 1/4 cup shredded, unsweetened coconut
• 1/2 cup pumpkin puree
• 2 Tbsp honey
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 2 tsp pumpkin pie spice
• 1 scoop vanilla protein powder
• 1/4 cup chocolate chips (I use semi-sweet)

Instructions:

1. Add all ingredient to a bowl, except chocolate chips. Mix together well. I used a mixer, but if you do not have a mixer, just use a spoon or whisk.
2. Once mixed, add in chocolate chips and mix.
3. Scoop with spoon and form into balls
4. Store in the refrigerator for up to 2 weeks.

Crockpot Buffalo Chicken Chili

I originally got this idea from Tall Blonde Bell blog, but I adjusted it to my liking. I am super picky about random foods (such as tomatoes), so I just made it work for me!

Ingredients:

• 1 pound of chicken breast, uncooked
• 15 oz can of white beans, drained (I usually just buy whatever white beans are the cheapest)
• 3 cups chicken broth
• 1 cup buffalo sauce
• 1 pack ranch dressing mix
• 15 oz can of corn, drained
• 1 tsp onion powder
• 1 tsp garlic powder
• 8 ounces of cream cheese (I use 1/3 fat cream cheese)

Instructions:

1. Start by putting the whole, uncooked chicken breast in the bottom of the crock pot.
2. Add all ingredients except the cream cheese
3. Cook on high for 4 hours or low for 8 hours
4. After 3 or 7 hours, take the chicken out and shred it with a fork. Put the shredded chicken back in. Add in cream cheese as well
5. Let cook for 1 more hour
6. Serve and enjoy!

Crockpot Chicken Enchilada Soup

I LOVE Mexican, so when I saw this idea on Pinterest, I knew I had to try it. This recipe is even approved by my fiancé, who isn’t the biggest fan of some of my healthy recipes .

Ingredients:

• 1 pound of chicken breast, uncooked
• 2 tbsp taco seasoning
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper
• 28 oz can of enchilada sauce (I just got mine at Kroger, but I’ve heard Trader Joe’s is the best)
• 15 oz can corn, drained
• 15 oz can black beans, drained
• 15 oz can pinto beans, drained
• 1 cup salsa
• 2 cups chicken broth
• 2 tsp buffalo sauce
• Shredded cheese
• 1 tbsp cornstarch
• 1 tbsp water

Instructions:

1. Add the chicken breast to the crockpot and season with taco seasoning, salt, pepper, and garlic powder
2. All all ingredients except cheese, cornstarch, and water to the crockpot.
3. Cover and cook on low for 6-8 hours or on high for 4-5 hours
4. 30 minutes before serving, remove the chicken breast and shred. Add shredded chicken back in.
5. Mix together cornstarch and water. Add mixture to the crockpot and stir.
6. Allow the soup to thicken for 5-10 minutes at least.
7. Stir in cheese and serve!

I hope you enjoy these healthy fall recipes, and don’t forget to treat yourself to some of the yummy fall treats as well!

Xoxo, Jessica