Comfort Foods That Won’t Break The Bank

In the fall, pumpkin spice everything seems to take over the coffee shops and grocery stores.

Did you know that pumpkin spice is just a mixture of ground cinnamon, nutmeg, ginger, and cloves? If you already have some or all of these on hand, you can mix up your own batch to add to your homemade baked goods, oatmeal, and smoothies.

Compare the prices of a jar of pumpkin pie spice and whatever spice you’re missing at the store to see which option is cheaper. You’ll get more use from the single-item spices because you can use them in more dishes, which can help save you money in the long run.

You can also stay on budget by planning your menus around what’s in season. Apples, pears, butternut squash, turnips, pumpkin, and sweet potatoes should be priced well this time of year.

Here are three easy, affordable recipes to whip up when you feel like amping up the fall flavor at home.

Butternut Squash & Apple Soup

Nothing says fall more than this classic combination of produce that’s just been harvested. Not only will this creamy soup recipe warm you up on a cold night, it will help you use up any extra celery, carrots, or apples.

Ingredients

1 medium yellow onion, chopped
1 rib of celery, chopped
1 carrot, chopped
2 tablespoons butter
1 butternut squash, peeled, seeds removed, chopped
1 tart green apple, peeled, cored, chopped
3 cups low sodium chicken or vegetable broth
1 cup water
Pinches of nutmeg, cinnamon, cayenne, salt and pepper

Directions

Set a large saucepan over medium-high heat and heat the butter for 1-2 minutes. Do not let it turn brown. Add the onion, celery and carrot and sauté for 5 minutes, taking care to turn the heat down if the vegetables begin to brown.
Add squash, apple, broth and water. Bring to a boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. Puree carefully in a blender, and return to a clean pot.
Add salt and spices to taste.

Vegetarian Black Bean Enchiladas

The best part of this tasty, filling recipe? The ingredients will keep for a while in your pantry and fridge, so you don’t have to make a trip to the store when the fall weather turns rainy or cold. Adding some chopped and cooked sweet potato to the black bean mixture adds a seasonal touch.

Ingredients

2 cans (15 oz. each) black bean soup (or similar)
2 cans red enchilada sauce
16 corn tortillas, heated according to package directions (or similar)
2 cups shredded Mexican 4-cheese blend, divided (or vegan shredded cheese)
3 scallions, thinly sliced, divided

Directions

Heat oven to 425°F. Add black bean soup to small saucepan over medium-high heat; bring soup to boil. Cook, stirring occasionally, until the bean mixture thickens, about 10 minutes.
Assemble enchiladas: Spread 1 cup sauce in bottom of 9×13 inch baking dish. In center of each tortilla, add 2 tbsp. black beans with sauce, 1 tbsp. shredded cheese (or vegan cheese) and 1 tsp. scallions. Tightly roll tortilla and place seam-side down in baking dish. Top rolled tortillas with remaining enchilada sauce; sprinkle with remaining cheese (or vegan cheese).
Bake enchiladas until filling and sauce are hot and cheese is melted, about 10 minutes. Sprinkle with remaining scallions; serve.

Sweet Pumpkin Dip

Pumpkin is a popular dessert item this time of year for a reason — canned pumpkin is usually plentiful and often on sale. For dipping, you can choose whatever you have on hand or is most affordable at the store to stay within your budget.

Ingredients

2 packages (8 ounces each) cream cheese, at room temperature
1 can (15 ounces) 100% Pure Pumpkin
2 cups sifted powdered sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger

Directions

Beat cream cheese and pumpkin in a large mixer bowl until smooth. Add sugar, cinnamon and ginger; mix thoroughly. Cover; refrigerate for 1 hour.
Serve with fresh fruit, bite-size cinnamon graham crackers, gingersnap cookies, toasted mini-bagels, toast slices, muffins and/or English muffins.