What to Make for Family Dinner in September?

During the September season, when pumpkins and plums dominate the markets, it's worth incorporating these seasonal fruits and vegetables into our meals.

Here are five quick and simple recipes for dinners that will not only diversify your autumn kitchen but also ensure a healthy and tasty diet for the whole family.
The recipes are tailored for a typical family of four (2+2) 

Chicken Thighs with Pumpkin and Potatoes with a Hint of Rosemary 

Ingredients:

• 960 g Skinless Chicken Thigh (4 pieces)

• 600 g Potato (8 pieces)

• 20 g Garlic (4 cloves)

• 600 g Pumpkin (600 grams)

• 40 g Olive Oil (4 tablespoons)

Spices:

• 2.5 g Curry (0.5 teaspoon)

• 2.5 g Black Pepper (0.5 teaspoon)

• 2.5 g Dried Rosemary (0.5 teaspoon)

• 1.2 g Salt (4 pinches)

One serving provides: 

• 520 kcal 

• 50g protein

• 20g fat

• 39g carbohydrates 

⌛ Preparation time: 
approx. 15min + (60 min in the oven)  

📋 Preparation:
Peel the pumpkin and potatoes, then cut them into similarly sized pieces. Finely chop or press the garlic. 

For the marinade: mix olive oil, chopped garlic, curry, black pepper, and salt in a small bowl. 
Thoroughly rub each chicken thigh with the prepared marinade. Ensure the meat is evenly coated. Add rosemary to the remaining spices in the marinade.

Preheat the oven to 200°C. Line a baking tray with parchment paper. Place the marinated chicken thighs, pumpkin pieces, and potatoes on the paper. Put the tray in the preheated oven and bake for about 60 minutes or until the meat is juicy and the vegetables are soft and slightly browned. 

Creamy Tomato Soup with Croutons and Pumpkin Seeds 

Ingredients:

• 20 g Garlic (4 cloves)

• 500 g Mozzarella Cheese (2 pieces)

• 1600 g Canned Tomatoes (1600 grams)

• 120 g Graham Bread (4 slices)

• 40 g Pumpkin Seeds (4 tablespoons)

• 40 g Rapeseed Oil (4 tablespoons)

• 24 g Parsley (4 teaspoons)

One serving provides: 

• 473 kcal 

• 23g protein

• 29g fat

• 33g carbohydrates 

⌛ Preparation time: 
approx. 20-25min

📋 Preparation:
Finely chop or press the garlic. Heat rapeseed oil in a large pot over medium heat. Sauté the garlic in the oil for about 1 minute. Add the canned tomatoes to the pot with the garlic. Leave on low heat and cook for about 15 minutes until the tomatoes boil. 

Transfer the contents of the pot to a blender or use a hand blender to puree the tomatoes until smooth. Pour the blended tomatoes back into the pot and heat on low to keep the soup warm. 
Slice the mozzarella thinly. Chop the parsley.
Croutons: Toast the bread slices in a dry pan or toaster.
Serve the prepared soup in deep bowls, add mozzarella, and garnish with seeds and parsley.  

Chicken in Plum Marinade 

Ingredients: 

• 600 g Chicken Breast 

• 100 g Honey (4 tablespoons)

• 20 g Garlic (4 cloves)

• 200 g Onion (2 pieces)

• 1.2 g Salt (4 pinches)

• 1.2 g Black Pepper (4 pinches)

• 20 g Olive Oil (2 tablespoons)

• 200g Barley Groats 

• 208 g Plums (4 pieces)

• 330 g Sauerkraut (3 cups)

One serving provides: 

• 527 kcal 

• 42g protein

• 11g fat

• 68g carbohydrates 

⌛Preparation time: 
approx. 15min + (30min in the oven)  
📋 Preparation:

For the marinade: mash the plums in a small bowl with a fork or pestle to obtain a pulp. Add olive oil, pressed garlic, honey, and some salt and pepper to the plums. Mix well to combine the marinade ingredients.
Cook the groats according to package instructions.

Cut the chicken breasts into thinner fillets. Rub the fillets with the previously prepared marinade. Wrap each chicken fillet in aluminum foil. Place the foil-wrapped chicken on a baking tray.

Bake in a preheated oven at 200°C for about 25-30 minutes, depending on the thickness of the fillets, until the meat is well cooked. Open the foil packages and place the fillets on a plate. Serve with cooked groats and sauerkraut.

Fish with Pumpkin in Coconut Milk Sauce

Ingredients:

• 400 g Pumpkin (400 grams)

• 120 g Coconut Milk (condensed) (12 tablespoons)

• 20 g Dark Soy Sauce (4 teaspoons)

• 100 g Lime (1 piece)

• 1.2 g Black Pepper (4 pinches)

• 1.2 g Ground Nutmeg (4 pinches)

• 4 g Cilantro (leaves) (4 handfuls)

• 1.2 g Dried Chili Pepper (4 pinches)

• 0.3 g Curry (1 pinch)

• 4 g Sweet Paprika Powder (1 teaspoon)

• 800 g Pollock (800 grams)

• 200 g Parboiled Rice (200 grams)

• 10 g Olive Oil (2 teaspoons)

One serving provides: 

• 505 kcal 

• 45g protein

• 13g fat

• 53g carbohydrates 

⌛ Preparation time: 
approx. 15 min + (40 min in the oven)  

📋 Preparation:
Bring the coconut milk to a boil in a saucepan. Add soy sauce, half the lime juice, pepper, nutmeg, dried chili, curry, and sweet paprika. Mix all the sauce ingredients thoroughly and cook on low heat for a few minutes. 

Cut the pollock fillets into pieces and rub with olive oil. Drizzle the fish with half the lime juice. 
Cook the parboiled rice according to package instructions. 
Cut the pumpkin into pieces and place them in a baking dish along with the fish pieces.

Pour the sauce evenly into the baking dish with the fish and pumpkin. Bake for about 40 minutes in an oven preheated to 180°C. After baking, remove the dish from the oven. Sprinkle with chopped cilantro. Serve with cooked rice.

Superfood Tortillas with Vegetables and Chickpeas 

Ingredients:

• 248 g Whole Grain Tortilla (4 pieces)

• 180 g Canned Chickpeas (12 tablespoons)

• 4 g Dried Oregano (1 tablespoon)

• 10 g Garlic (2 cloves)

• 100 g Onion (1 piece)

• 100 g Spinach (4 handfuls)

• 680 g Tomato (2 pieces)

• 32 g Honey (4 teaspoons)

• 50 g Mustard (5 teaspoons)

• 60 g Canned Corn (4 tablespoons)

• 125 g Mozzarella Cheese (1 piece)

• 20 g Olive Oil (4 teaspoons)

One serving provides: 

• 470 kcal 
  19g protein

• 20g fat

• 56g carbohydrates 

⌛ Preparation time: 
approx. 10 min 

📋 Preparation:
Heat the oil in a large pan. Add the chickpeas and sprinkle with dried oregano. Fry for about 2-3 minutes. Add garlic and spinach and fry for another 2-3 minutes until the spinach slightly reduces. 
Chop the onion, tomatoes, and mozzarella cheese into small pieces. Add the onion, tomatoes, and corn to the pan with the chickpeas and spinach.

For the sauce: mix honey and mustard in a small bowl until you get a uniform sauce.

Place the pan's contents on each tortilla and add mozzarella pieces. Drizzle the tortillas with the prepared honey-mustard sauce. Wrap the tortillas, folding the edges inward to create rolls. Serve the tortillas hot. 
You can serve them immediately or lightly heat them in a pan before serving.

Shopping List

Seeds and Nuts
Pumpkin Seeds: 40 g (4 tablespoons)

Fats and Oils
Olive Oil: 130 g (10 tablespoons, 6 teaspoons)

Dairy
Coconut Milk (condensed): 120 g (12 tablespoons)
Mozzarella Cheese: 375 g (3 pieces)

Fruits and Vegetables
Onion: 300 g (3 pieces)
Canned Chickpeas: 180 g (12 tablespoons)
Garlic: 70 g (14 cloves)
Pumpkin: 1000 g
Sauerkraut: 330 g (3 cups)
Canned Corn: 60 g (4 tablespoons)
Parsley: 24 g (4 teaspoons)
Tomato: 340 g (2 pieces)
Canned Tomatoes: 1600 g
Spinach: 100 g (4 handfuls)
Potato: 600 g (8 pieces)
Lime: 100 g (1 piece)
Plums: 52 g (4 pieces)

Grain Products
Graham Bread: 120 g (4 slices)
Barley Groats: 200 g
Parboiled Rice: 200 g
Whole Grain Tortilla: 248 g (4 pieces)

Spices and Herbs
Curry: 2.7 g (9 pinches)
Ground Nutmeg: 1.2 g (4 pinches)
Cilantro (leaves): 4 g (4 handfuls)
Dried Oregano: 4 g (1 tablespoon)
Dried Chili Pepper: 1.2 g (4 pinches)
Sweet Paprika Powder: 4 g (1 teaspoon)
Black Pepper: 4.8 g (16 pinches)
Dried Rosemary: 2.5 g (0.5 teaspoon)
Salt: 2.4 g (8 pinches)

Others
Honey: 132 g (4 tablespoons, 4 teaspoons)
Mustard: 50 g (5 teaspoons)
Dark Soy Sauce: 20 g (4 teaspoons)

Read also: 

• Simple and Quick Dinner Dishes for Families with Children. Plan for a Whole Week of Dinners for a 2+2 Family

• Where's the Cheapest? Comparing Prices in Stores: Biedronka, Lidl, and Auchan

• How to Freeze Fruits?