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Warm Up With My Favorite Fall Recipes

before and after of michelle tully 3 time 10 week champ of denise austin
Hi everyone!

Boy, this year flew by, and I can’t believe the holidays are just a couple weeks away. I love everything about this time of the year—especially spending time with family and indulging in some home-cooked comfort food.

I’m going to let you in on a little secret: Comfort food doesn’t have to be bad for you. Today, I’m sharing two of my favorite seasonal recipes with you all. Each one is under 500 calories per serving, so you get to enjoy all of the fall flavors without any guilt.


Rosemary Chicken with Roasted Root Vegetables

When you’re in the mood for something juicy, savory, and oh-so satisfying, this chicken meal will definitely hit the spot. Bonus: The combo of garlic, rosemary, and thyme will make your home smell absolutely amazing.


Ingredient List

1 1/2 Tbsp. olive oil

1 1/2 Tbsp. balsamic vinegar

2 cloves garlic, minced

1 tsp. dried rosemary

1/2 tsp. dried thyme

1/4 tsp. salt

1/4 tsp. black pepper

2 medium carrots, peeled and cut into 1-inch pieces

2 medium parsnips, peeled and cut into 1-inch pieces (or 2 additional carrots or 1 large red onion)

2 small red potatoes, scrubbed and cut into 1-inch chunks

2 small bone-in chicken breasts

1 large lemon, ends trimmed and cut into 4 circular slices

1/2 cup low-sodium chicken broth


Prep and Cook

  1. Preheat the oven to 400°F.
  2. In a small bowl, whisk together the olive oil, vinegar, garlic, rosemary, thyme, salt and pepper.
  3. In a large bowl, combine the carrots, parsnips, and potatoes. Drizzle about half the olive oil mixture over the vegetables and mix well to coat the vegetables evenly.
  4. Place the chicken breasts skin side up at one end of a 9×13-inch baking dish. Lay 2 lemon slices under each chicken breast to form a bed for them to rest on. Rub the remaining olive oil-balsamic mixture under and over the chicken skin.
  5. Spread the vegetables in a single layer next to the chicken breasts. Pour the broth into the bottom of the baking dish
  6. Bake for 45 to 50 minutes, or until the chicken registers an internal temperature of 165°F, stirring the vegetables halfway through. Allow the chicken to rest for 5 minutes at room temperature; remove the skin before serving. Plate 1 chicken breast with half the roasted vegetables. Squeeze the lemon slices over the vegetables and chicken if desired.


Italian Stuffed Peppers with Sautéed Spinach

Filled with hearty grains, yummy cheeses, and fresh seasonings, this vegetarian stuffed pepper is one of my family’s favorite meals. I hope it becomes one of yours, too!


Ingredient List

2 large red, yellow or orange bell peppers

3/8 tsp. black pepper, divided

3/8 tsp. salt, divided

4 tsp. olive oil, divided

1 small onion, diced

2 cloves garlic, minced

1 large tomato, diced

1 1/2 cups cooked brown rice (or quinoa)

2 Tbsp. grated romano (or parmesan) cheese

2 Tbsp. chopped fresh basil

1/3 cup shredded part-skim mozzarella cheese

4 to 6 cups loosely packed spinach

2 cloves garlic, thinly sliced


Prep and Cook

  1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or foil.
  2. Cut the bell peppers in half lengthwise (through the stem) and carefully scoop out the seeds and inner membranes to form 4 pepper “cups”.
  3. Spray the pepper halves with oil spray on both sides. Sprinkle the insides with 1/8 tsp. black pepper and 1/8 tsp. salt. Arrange the peppers cut side down and bake for 20 minutes, or until peppers are soft and just starting to brown. Remove from oven and set aside.
  4. Heat 2 tsp. oil in a large saucepan over medium heat. Add the onion and garlic and cook until the onion is soft and translucent, about 5 minutes.
  5. Add the tomato, 1/8 tsp. black pepper, and 1/8 tsp. salt. Cook for 5 minutes.
  6. Add the rice, romano cheese, and basil to the saucepan and mix well.
  7. Turn the peppers halves over. Divide the rice mixture evenly between the 4 pepper halves. Sprinkle the cheese evenly over the 4 peppers.
  8. Bake in 400°F oven for 10 minutes, or until warm and cheese is melted.
  9. In a medium skillet, heat 2 tsp. oil over medium-high heat. Add the garlic and cook for 30 seconds. Add the spinach and sprinkle with 1/8 tsp. black pepper and 1/8 tsp. salt. Cook, stirring, until the spinach is wilted, about 3 minutes.
  10. Serve 2 pepper halves on each plate with half the spinach.


So many more healthy and delicious recipes like these are available for members. Share your delicious fall meals with me on Facebook or Instagram so we can stay motivated and healthy together!

Be well and keep moving,


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