What's for dinner? Delicious fall recipes you can prep in 20 minutes or less
Photography by Charity Burggraaf

While the fall weather tempts you to curl up on the couch or in front of a fireplace, the reality is that this season is busier than ever. Between after-school activities and gearing up for the holidays, families don't have a ton of time to create delicious meals—but that doesn't mean your weekly menus have to skimp.

We rounded up some of the tastiest recipes that are ideal for chillier nights. The best part? You can prep them in 20 minutes or less so you have more time to spend on what really matters.

1. Carolina barbecue chicken

When it's too chilly to cook on the grill outside, opt for this meal indoors.

Ingredients (for 2, double for family):

  • 12 oz chicken breasts
  • 1 Thai chili
  • 6 oz green beans
  • 1 oz cream cheese
  • 5 tsp white wine vinegar
  • 1/4 oz chives
  • 4 oz gemelli pasta
  • 1/2 cheddar cheese
  • 2 oz barbecue sauce
  • 1 tsp vegetable oil
  • Salt and pepper
  • 1 tbsp butter

Instructions:

  1. Wash and dry all produce. Bring a large pot of salted water to a boil. Place chicken on a cutting board and cover with plastic wrap. Pound with a mallet, rolling pin, or heavy-bottomed pan until ½ inch thick.
  2. Heat a drizzle of oil in a large pan over medium-high heat. Season chicken all over with salt and pepper. Add to pan and cook until no longer pink in center, 3-4 minutes per side. Remove pan from heat. Meanwhile, finely mince chives until you have 1 TBSP. Mince chili, removing ribs and seeds first for less heat.
  3. Once water is boiling, add 4 oz gemelli (about ⅔ of the package) to pot and cook, stirring occasionally. After about 5 minutes, add green beans to same pot and continue cooking until tender, about 4 minutes more.
  4. Once green beans are tender, remove from pot with a slotted spoon and set aside on a paper-towel-lined plate to dry. Season with salt and pepper. Drain gemelli, then return to empty pot off heat.
  5. Add cheddar, cream cheese, minced chives, 1 TBSP water, 1 TBSP butter, and a pinch of chili (to taste) to pot with gemelli. Stir until a thick and creamy sauce forms. Season with salt and pepper.
  6. Add barbecue sauce, vinegar, and as much remaining chili as you like to pan with chicken. Return to stove over low heat and toss until chicken is coated in a sticky sauce. Divide between plates and serve with mac 'n' cheese and green beans on the side.

    Recipe from HelloFresh.

    2. Whole-wheat pasta with caramelized lemon, mushrooms and thyme

    Sweater weather calls for carb-loading. This one will have some yummy leftovers.

    Ingredients (serves 6):

    • 1 lemon
    • 5 tbsp olive oil
    • Kosher salt and freshly ground black pepper
    • 1 lb cremini mushrooms, thinly sliced
    • 2 garlic cloves, thinly sliced
    • 1 lb whole-wheat spaghetti
    • 1/4 tsp crushed red chile flakes
    • Grated parmesan, for serving

    Instructions:

    1. Using a Microplane grater, completely remove the zest from the lemon, leaving no patchy parts, and transfer the zest to a bowl. Cover with plastic wrap and reserve. Trim and discard the ends from the lemon then chop into rough 1/2-inch pieces, discarding any seeds.
    2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chopped lemon, season with salt and pepper, and cook, stirring occasionally, until the lemon is caramelized in spots and the pith is tender, 6 to 8 . minutes. Transfer the lemon pieces to a bowl. Wipe out the skillet with a paper towel and return it to the heat.
    3. Heat 3 tablespoons olive oil in the skillet then add the mushrooms, thyme, and garlic, and cook, stirring occasionally, until the mushrooms are golden brown and starting to fry in the oil, about 16 to 20 minutes.
    4. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 7 to 10 minutes, according to package instructions. Drain the pasta, reserving 1 cup of the pasta water.
    5. Add the cooked pasta and 1/2 cup reserved water, the reserved lemon zest, and the chile flakes to the skillet with the mushrooms, and cook, tossing, until everything is combined and warmed through, adding up to 4 tablespoons more pasta water to keep everything well-moistened. Season the pasta with salt and pepper and serve while hot, sprinkled with parmesan on top, if you like.

    Recipe from Tasty Ultimate: How to Cook Basically Anything.

    3. Chicken quesadillas with apple salsa 

    The apple salsa adds the perfect finishing touch.

    Ingredients (makes 2 servings):

    • 1 medium apple, cored and chopped
    • 1 tablespoon freshly squeezed lemon or lime juice
    • 1 teaspoon honey
    • 1 tablespoon finely chopped red onion
    • Kosher salt
    • Unsalted butter, for the pan
    • 2 medium flour tortillas
    • 1⁄2 cup cooked and shredded chicken or turkey
    • 2 ounces (1⁄2 cup) shredded cheddar cheese
    • Handful of baby spinach

    Instructions:

    1. In a small bowl, combine the apple, lemon juice, honey, onion, and salt. Set aside.
    2. In a large skillet over medium heat, melt a little butter.
    3. Put 1 tortilla in the hot pan and sprinkle it evenly with chicken, cheese, and spinach.
    4. Put the remaining tortilla on top.
    5. Cook until the cheese just begins to melt and the bottom of the tortilla is golden, 2 to 3 minutes.
    6. Using a broad metal or plastic spatula, carefully flip the quesadilla over and cook until the cheese is completely melted and the tortilla is golden, another 2 to 3 minutes.
    7. Remove the quesadilla from the pan and allow to cool for 2 minutes.
    8. Cut into wedges and serve with the apple salsa.

    Recipe from Cooking From Scratch. *(c)2018 By PCC Community Markets. All rights reserved. Excerpted from Cooking from Scratch by permission of Sasquatch Books.

    4. Bacon-studded brussels sprouts with pecans

    These make a delicious salad on their own, or as a side to an entree.

    Ingredients (for 2, double for family):

    • 9 oz brussels sprouts
    • 3/4 cup chopped bacon
    • 2 1/2 tbsp pecans
    • 6 tbsp shallot

    Instructions:

    1. Cook bacon and pecans. Medium dice bacon into about 1/2 inch pieces. Place bacon in a dry medium sauté pan over medium heat. Cook 2 minutes, stirring occasionally. Add pecan, cook 8-10 minutes, or until pecans are toasted and bacon is crispy, stirring occasionally. Transfer bacon and pecans to a paper towel (keep bacon fat in pan).
    2. Prep brussels sprouts and shallot. Cut ends off brussels sprouts. Lay flat and cut into about 1/4-inch thick slices. Cut ends off shallot and remove peel. Halve lengthwise. Lay flat and cut lengthwise into about 1/4-inch thick strips
    3. Start brussels sprouts. Return pan with bacon fat to stovetop over medium heat. Add brussels sprouts and shallot to hot pan. Season with salt and pepper. Cook 7-10 minutes, or until veggies are crisp-tender, stirring occasionally.
    4. Finish brussels sprouts. Add about 1/2 cup water to pan with brussels sprouts. Stir. Cook 2-3 minutes, or until water or until water cooks off and veggies are tender, stirring occasionally. Remove from heart. Return bacon and pecans to pan. Salt and pepper to taste. Stire to combine.

    Recipe from Green Chef.

    5. Slow cooker butternut squash soup

    The prep for this only takes 20 minutes, and then you can let the slow cooker do the rest of the work!

    Ingredients:

    • 2 1/4 lb butternut squash, copped into small chunks
    • 1 large yellow onion, diced
    • 2 granny smith apples, diced
    • 2 carrots, cut into chunks
    • 1 tbsp salt
    • 1 tsp pepper
    • 2 bay leaves
    • 1 tbsp curry powder
    • 1 tsp turmeric
    • 1/4 tsp cinnamon
    • 1 tsp ginger
    • 1 tbsp minced garlic
    • 2 cups vegetable or chicken broth
    • 1/2 cup heavy cream
    • Parsley (for garnish)

    Instructions:

    1. Spray a 7- or 8-quart slow cooker with a nonstick cooking spray.
    2. Add all ingredients except heavy cream into slow cooker.
    3. Cook on low heat setting 7-8 hours or high heat setting 4-5 hours.
    4. Add to a blender and blend until smooth.
    5. Stir in heavy cream and adjust seasoning to taste.
    6. Garnish with extra heavy cream and herbs.

    Recipe from HelloFresh.

    6. Tiger mountain turkey chili

    Photography by Charity Burggraaf

    Chili in the fall? Groundbreaking... but it's just too good to pass up.

    Ingredients (about 8 servings):

    • 1 1/2 lbs ground turkey
    • 1/2 medium yellow onion, diced
    • 1/2 medium green bell pepper, diced
    • 1/2 medium red bell pepper, diced
    • 2 cloves garlic, minced
    • 1 1/2 tsp chili powder
    • 1 tsp freshly ground black pepper
    • 1/2 tsp ground chipotle
    • 1/2 tsp ground cumin
    • 1/2 tsp dried thyme
    • 1 tsp kosher salt
    • 1 (15-oz) can crushed tomatoes, drained
    • 1 1/2 cups water
    • 1 (15-oz) can tomato sauced
    • 1 (15-oz) can kidney beans, drained
    • 1 tbsp packed light brown sugar

    Instructions:

    1. Spray a large, heavy-bottomed soup pot with cooking spray and put over medium heat.
    2. Add the turkey and cook, stirring occasionally to prevent sticking and to break up the meat into smaller pieces, about 5 minutes. Once the turkey is no longer pink, drain off and discard all the liquids.
    3. Stir in the onion, bell peppers, garlic, chili powder, black pepper, chipotle, cumin, thyme, and salt.
    4. Cook, stirring occasionally, for 3 minutes, until the onions are translucent and the spices are deeply colored and fragrant.
    5. Add the tomatoes and tomato sauce, then stir in the water.
    6. Bring to a simmer, cover, and cook for 20 to 30 minutes, until the vegetables have slightly softened and flavors have melded.
    7. Stir in the beans and sugar, heat through, and serve.

    Recipe from Cooking From Scratch. *(c)2018 By PCC Community Markets. All rights reserved. Excerpted from Cooking from Scratch by permission of Sasquatch Books.

    7. Maple + rosemary-glazed pork cutlets

    Apple and maple syrup... what more could we want in the fall?

    Ingredients (for 2, double for family):

    • 2 scallions
    • 1 gala apple
    • 12 oz pork cutlets
    • 1 oz maple syrup
    • 2 tbsp mayonnaise
    • 1/4 oz rosemary
    • 1/2 cup couscous
    • 5 tsp white wine vinegar
    • 1 unit chicken stock concentrate
    • 2 oz spring mix lettuce
    • 1 tbsp olive oil
    • 2 tbsp butter
    • Salt and pepper

    Instructions:

    1. Wash and dry all produce. Trim, then thinly slice scallions, keeping greens and whites separate. Pick and finely chop enough rosemary leaves from stems to give you 1 tsp. Halve, core, and dice apple.
    2. Heat 1 TBSP olive oil in a small pot over medium-high heat. Add scallion whites and ½ tsp chopped rosemary. Cook until fragrant, about 30 seconds. Pour in ¾ cup water. Bring to a boil, then immediately stir in couscous and a large pinch of salt and pepper. Remove from heat, cover, and let stand until tender, about 10 minutes.
    3. Meanwhile, pat pork dry with a paper towel. Season generously all over with salt and pepper. Melt 1 TBSP butter in a large pan over high heat. Add pork and cook until browned and cooked through, about 2 minutes per side. Remove from pan and set aside on a plate.
    4. Reduce heat under pan to medium. Stir in remaining chopped rosemary, 1 TBSP vinegar (we'll use more later), maple syrup, stock concentrate, and ¼ cup water. Let simmer until thickened, about 1 minute. Stir in 1 TBSP butter, then season with salt and pepper. Return pork to pan, tossing to coat in sauce, then remove pan from heat.
    5. Whisk together mayonnaise and remaining vinegar in a medium bowl. Add lettuce and apple. Toss to combine. Season with salt and pepper.
    6. Fluff couscous with a fork, then divide between plates. Arrange pork on top of couscous and drizzle with any sauce in pan. Garnish with scallion greens. Serve with salad on the side.

    Recipe from HelloFresh.

    8. Pronto chicken white pizzas with baby broccoli, fresh mozzarella + tuscan herbs

    When you want to cozy up with pizza, make this flatbread.

    Ingredients (for 2, double for family):

    • 10 oz chicken cutlets
    • 8 oz broccoli florets
    • 1/2 cup mozzarella cheese
    • 1 tbsp Tuscan heat spice
    • 1 unit roma tomato
    • 2 unit flatbreads
    • Salt and pepper
    • 7 tsp olive olive

    Instructions:

    1. Adjust broiler rack so that it is in position closest to flame and place a baking sheet on rack. Preheat broiler to high. Rinse chicken, then pat dry with a paper towel. Season all over with salt and Tuscan heat spice.
    2. Heat a large drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and cook until browned and no longer pink in center, about 2 minutes per side. Remove from pan and let cool slightly, then cut into bite-size pieces.
    3. Wash and dry all produce. Cut any large broccoli florets into bite-size pieces. Core, seed, and dice tomato. Heat a drizzle of olive oil in same pan over medium-high heat. Add broccoli and tomato. Cook, stirring, until just tender and wilted, about 3 minutes. Season with salt and pepper.
    4. Scatter mozzarella in an even layer over flatbreads, followed by chicken, broccoli, and tomato. Carefully remove baking sheet from broiler and sprinkle with a drizzle of olive oil. Place flatbreads on sheet and sprinkle each with a drizzle of olive oil.
    5. Carefully return sheet to broiler and broil flatbreads until cheese melts and crust starts to brown, 3-4 minutes. TIP: Check flatbreads occasionally for any burning.
    6. Remove flatbreads from broiler. Sprinkle with another drizzle of olive oil and season with salt, if desired. Let flatbreads rest for 1 minute, then cut into slices and serve.

    Recipe from HelloFresh.

    9. Paleo sweet potato nachos

    Whether you're hosting people over for game day or want a healthier snack, these look incredible.

    Ingredients (for 2, double for family):

    • 1 lb ground beed
    • 2 tsp chorizo-style seasoning or taco spice blend
    • 1 large sweet potato
    • 1/2 cup chopped red and green bell peppers
    • 6 large radishes
    • 2 tbsp shredded carrots
    • 2 tbsp shredded red cabbage
    • 1 tbsp + 2 tsp apple cider vinegar
    • 1 tsp agave (or your favorite sweetener)
    • Pinch crushed red pepper flakes
    • 1/4 cup dairy free sour cream
    • 1 tbsp chopped cilantro
    • 1 lime

    Instructions:

    1. Preheat oven to 450 degrees. Peel sweet potato, if desired. Halve lengthwise; lay flat and slice into thin half moons. Place in a large bowl. Drizzle with 1-2 tablespoons cooking oil. Season with salt and pepper. Toss to coat.
    2. Chef's Tip: Cut the sweet potato as thin as you like. The thinner the slice the crispier the chip.
    3. Spread sweet potato out in a single layer on a lightly oiled foil-lined baking sheet (see Chef's Tip). Roast 15-20 minutes, or until chips are lightly browned and slightly crisp, flipping halfway through. Heads Up: Two baking sheets may be needed to fit all the chips in a single layer.
    4. Meanwhile, trim ends off radishes and cut in half. Lay flat and slice into about ¼-inch thick half moons.
    5. Combine apple cider vinegar, agave and red pepper flakes in a small bowl. Mix until the agave is dissolved into the vinegar.
    6. Bring spiced apple cider vinegar and about 1 tablespoon water to a boil in a small pot. Once boiling, remove from heat. Add radishes and carrots and red cabbage. Season with salt and pepper. Stir. Cover. Let pickle at least 10 minutes, stirring occasionally.
    7. Meanwhile, cut ends off red onion and remove peel. Small dice into about ¼-inch pieces. Small dice red and green bell peppers into about ¼-inch pieces.
    8. Heat about 1 ½ tablespoons cooking oil in a large sauté pan over medium-high heat. Add onion and bell peppers to hot pan. Season with salt and pepper. Stir. Cook 2-3 minutes, or until veggies soften, stirring occasionally.
    9. Add ground beef to pan with veggies. Stir to break up beef. Sprinkle with desired amount of chorizo-style seasoning. Stir to evenly distribute seasoning. Cook 6-8 minutes, or until beef is fully cooked, stirring occasionally. Salt and pepper to taste. Stir. Take Note: Ground beef is fully cooked when it's no longer pink.
    10. Add the dairy-free sour cream to a small bowl with cilantro and the juice of the lime. Mix until fully combined.
    11. Plate sweet potato chips. Pile chorizo-seasoned beef and veggies over top. Drizzle with creamy cilantro dressing. Serve curtido next to nachos. Enjoy!

    Recipe from Green Chef.

    10. Lentil and white bean stew

    Photography by Charity Burggraaf

    Cozy up with your favorite drink and this hearty stew.

    Ingredients (makes 6 servings):

    • 1 tbsp extra-virgin olive oil
    • 1/2 medium white onion, finely chopped
    • 3 medium carrots, peeled and finely chopped
    • 3 ribs celery, finely chopped
    • 2 cloves garlic, minced
    • 6 sprigs fresh thyme
    • 1 cup French green lentils, rinsed
    • 1 tsp kosher salt, plus more as needed
    • 1/2 tsp freshly ground black pepper, plus more as needed
    • 3 cups vegetable broth
    • 1 (15-oz) can cannellini beans, rinsed and drained
    • 1 bunch Lacinato kale, tough stems removed and leaves shredded
    • Splash of balsamic vinegar, plus more as needed

    Instructions:

    1. In a large, heavy-bottomed soup pot over medium heat, heat the oil.
    2. Add the onion, carrots, celery, and garlic and cook, stirring occasionally, until the vegetables are soft, about 10 minutes.
    3. Stir in the thyme, then add the lentils, salt, pepper, and vegetable broth; bring to a boil, stirring several times to prevent the lentils from clumping.
    4. Reduce the heat to low, cover the pot, and simmer until the lentils are cooked, 25 to 30 minutes The lentils will keep their shape but should be tender all the way through.
    5. Add the beans, kale, and vinegar. Simmer until the beans are heated through and the kale is tender, about 8 minutes.
    6. Remove the thyme and season to taste with more salt, pepper, and perhaps another splash of vinegar.
    7. Serve hot.

    Recipe from Cooking From Scratch. *(c)2018 By PCC Community Markets. All rights reserved. Excerpted from Cooking from Scratch by permission of Sasquatch Books.

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    The HATCH Mama collection is everything your pregnant body needs right now

    Their oil is the only thing that stopped my belly from itching as it grew bigger.

    Conz Preti

    Let me start by saying I'm not a fan of moisturizing. I hate being wet and sticky and after applying product to my body, I have to stand around awkwardly until I'm fully air-dried—a practice that is not compatible with having three kids under the age of 3. However, as someone who has carried three children in her body, I also know how much your belly needs hydration as the baby grows.

    This was especially true with my second pregnancy. My belly popped way sooner (a thing that happens with subsequent pregnancies) and on top of that, I was carrying twins, which meant I became super pregnant super fast. My belly was itching constantly from the skin stretching (I checked with my doctor to make sure I didn't have Cholestasis) and there was no scratching in the world that could ease my discomfort. My doula recommended the HATCH Mama belly oil and changed my life. The oil is nourishing—but more important to me, quick-drying—so I could apply it all over my planet-sized twin belly and get dressed immediately after without having my clothes ruined nor stuck to my body. Because of how much I loved the oil, I tested other products, and let me tell you, they're all equally amazing.

    Curious about the HATCH Mama collection? All of their products are non-toxic and mama-safe, designed to help pregnant people overcome the challenges unique to pregnancy. As their website claims, "from stretch marks to thinning hair, to sleepless nights, we're helping you tackle every prenatal and postnatal beauty issue head-on so you can continue to feel like the best version of you." I'm here for all of this. For the entire Hatch Beauty collection click here.


    Here are my favorite products from HATCH Mama:


    Belly oil

    HATCH COLLECTION  Belly Oil

    Intensely hydrating + fantastic at reducing the appearance of stretch marks and scars, this will be your favorite through pregnancy + beyond.

    $58

    Belly mask

    HATCH COLLECTION  Belly Mask Set

    Not only does it help to minimize the appearance of stretch masks + scars during pregnancy + postpartum, but there is a little non-toxic wink (and that's to you, mama.)

    $42

    Nipple + lip ointment 

    HATCH COLLECTION  Nipple + Lip

    Calming + soothing, this magic sauce is lanolin-free & made of tropical butters and super fruits. I'm not lying when I say you will not want to stop using this, even way after birth.

    $28

    Belly tattoos

    HATCH COLLECTION  Belly Tattoos

    A very rock and roll way to honor your bump. And non-toxic + plant-based at that!

    $18

    This article was originally published in March 2021. It has been updated.

    We independently select and share the products we love—and may receive a commission if you choose to buy. You've got this.

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    Motherly created the flexible online birth class moms need

    The Motherly Birth Class is completely online, which means you can take the class at your own pace.

    Taking a birth class is a pregnancy milestone. Whether you've been excited to take a birth class for a long time or have just recently decided that you wanted to take one, sitting down for that first lesson feels big—spoiler alert, this is really happening! But finding time for a birth class isn't as easy as it would seem.

    We know new parents are busy (hello, understatement of the year). Between diaper changes, pediatrician appointments, healing from birth and the general adjustment to #newparentlife, the days can fill up quickly. But a lot of people are caught off guard by how busy pregnancy can be, too! That first trimester is so often full of symptoms—like nausea and fatigue—that can make previously easy or simple tasks exhausting. The second trimester begins and (usually) we start to feel better. But then our days get filled with planning out baby registries and deciding on questions like, "Where will this tiny new human sleep?" And before you know it, it's the third trimester—and, well, then you're in the home stretch. Plus there are so many appointments!

    All this to say that we get how busy you are—and how hard that might make it to fit in a birth class.

    And that's why we created The Motherly Birth Class. The Motherly Birth Class is completely online, which means you can take the class at your own pace.


    Think you'll want to watch each lesson a few times over? Great!

    Due date's next week and you need the option to take a birth class very quickly? No problem!

    Like everything at Motherly, we designed this class with you in mind.

    Taught by Certified Nurse-Midwife Diana Spalding (who also wrote "The Motherly Guide to Becoming Mama"), this class is broken into 12 lessons—and you get to control how and when you watch them. We'll teach you about what your (amazing) body is up to in labor, how to decide when it's time to head to the hospital or birth center (or when to call your home birth midwife), what your options are for coping with pain and so much more.

    When you sign up for The Motherly Birth Class, you'll get access to a downloadable workbook and meditations. Plus, you'll be invited to join our supportive private online community (where you can chat with the class instructor!)

    Oh, one more thing: Your insurance or flexible spending account might even able to able to cover the cost of this class.

    Pregnancy is wonderful—but it's a lot. You deserve a birth class that works for you and empowers you to have your best birth. Because vaginal or Cesarean, unmedicated or medication, birth is incredible. And you are the star of it all.

    You've got this.

    Sign up for The Motherly Birth Class today!

    The Motherly Birth Class

    pregnant-woman-looking-at-her-belly

    Take our completely digital birth class from the comfort of your living room. We'll help you have your best birth—because you deserve it.

    $79

    We independently select and share the products we love—and may receive a commission if you choose to buy. You've got this.

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    14 toys that will keep your kids entertained inside *and* outside

    They transition seamlessly for indoor play.

    Keeping kids entertained is a battle for all seasons. When it's warm and sunny, the options seem endless. Get them outside and get them moving. When it's cold or rainy, it gets a little tricker.

    So with that in mind, we've rounded up some of the best toys for toddlers and kids that are not only built to last but will easily make the transition from outdoor to indoor play. Even better, many are Montessori-friendly and largely open-ended so your kids can get a ton of use out of them.

    From sunny backyard afternoons to rainy mornings stuck inside, these indoor outdoor toys are sure to keep little ones engaged and entertained.


    Secret Agent play set

    Plan-Toys-Secret-agent-play-set

    This set has everything your little secret agent needs to solve whatever case they might encounter: an ID badge, finger scanner, walkie-talkie handset, L-shaped scale and coloring comic (a printable file is also available for online download) along with a handy belt to carry it all along. Neighborhood watch? Watch out.

    $40

    Mini golf set

    Plan Toys mini golf set

    Fore! This mini golf set is lawn and living room ready. Set up a backyard competition or incorporate into homeschooling brain breaks that shift focus and build concentration.

    $40

    Stepping Stones

    Stepping-stones

    Kiddos can jump, stretch, climb and balance with these non-slip stepping stones. The 20-piece set can be arranged in countless configurations to create obstacle courses, games or whatever they can dream up.

    $99.99

    Wooden doll stroller

    Janod wooden doll stroller

    Take their charges on a stroll around the block with this classic doll stroller. With the same versatility they're used to in their own ride, this heirloom quality carriage allows their doll or stuffy to face them or face the world.

    $120

    Sand play set

    Plan Toys sand set

    Whether you're hitting the beach or the backyard sandbox, this adorable wooden sand set is ready for action. Each scoop has an embossed pattern that's perfect for sand stamping. They're also totally suitable for water play in the wild or the bathtub.

    $30

    Sensory play set

    kidoozie-sand-and-splash-activity-table

    Filled with sand or water, this compact-sized activity set keeps little ones busy, quiet and happy. (A mama's ideal trifecta 😉). It's big enough to satisfy their play needs but not so big it's going to flood your floors if you bring the fun inside on a rainy day.

    $19.95

    Vintage scooter balance bike

    Janod retro scooter balance bike

    Pedals are so 2010. Balance bikes are the way to go for learning to ride a bike while skipping the training wheels stage altogether. This impossibly cool retro scooter-style is built to cruise the neighborhood or open indoor space as they're learning.

    $121

    Foam pogo stick

    Flybar-my-first-foam-pogo-stick

    Designed for ages 3 and up, My First Flybar offers kiddos who are too young for a pogo stick a frustration-free way to get their jump on. The wide foam base and stretchy bungee cord "stick" is sturdy enough to withstand indoor and outdoor use and makes a super fun addition to driveway obstacle courses and backyard races. Full disclosure—it squeaks when they bounce, but don't let that be a deterrent. One clever reviewer noted that with a pair of needle-nose pliers, you can surgically remove that sucker without damaging the base.

    $16.99

    Dumptruck 

    green-toys-dump-truck

    Whether they're digging up sand in the backyard or picking up toys inside, kids can get as creative as they want picking up and moving things around. Even better? It's made from recycled plastic milk cartons.

    $22

    Hopper ball

    Hopper ball

    Burn off all that extra energy hippity hopping across the lawn or the living room! This hopper ball is one of the top rated versions on Amazon as it's thicker and more durable than most. It also comes with a hand pump to make inflation quick and easy.

    $14.99

    Pull-along ducks

    janod-pull-along-wooden-ducks

    There's just something so fun about a classic pull-along toy and we love that they seamlessly transition between indoor and outdoor play. Crafted from solid cherry and beechwood, it's tough enough to endure outdoor spaces your toddler takes it on.

    $16.99

    Rocking chair seesaw

    Slidewhizzer-rocking-chair-seesaw

    This built-to-last rocking seesaw is a fun way to get the wiggles out in the grass or in the playroom. The sturdy design can support up to 77 pounds, so even older kiddos can get in on the action.

    $79.99

    Baby forest fox ride-on

    janod toys baby fox ride on

    Toddlers will love zooming around on this fox ride-on, and it's a great transition toy into traditional balance bikes. If you take it for a driveway adventure, simply use a damp cloth to wipe down the wheels before bringing back inside.

    $79.99

    Meadow ring toss game

    Plan Toys meadow ring toss game

    Besides offering a fantastic opportunity to hone focus, coordination, determination and taking turns, lawn games are just plain fun. Set them up close together for the littles and spread them out when Mom and Dad get in on the action. With their low profile and rope rings, they're great for indoors as well.

    $30

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    Extended breastfeeding just happened for me—and I'm in no rush to end it

    My son is two and a half and still nursing, and it's what makes sense for us.

    eclipse images/ Getty

    When I became pregnant with my first child, I assumed that I would breastfeed. I also assumed that I would pump and give bottles. I even had all the bottles, a bottle warmer, and a bottle drying rack all ready to go. I made sure I got my pump before the baby came, so I was ready. But then, I actually tried pumping a couple of times and hated it. It was tedious, time-consuming, and not as effective, so nursing was the standard between my two children. It came naturally for me, and I found it the easier of the two options since I stayed home with them anyway. I was always there when they needed it.

    I was able to breastfeed my first until she was two and a half, at which point, I was seven months pregnant with her brother. Between the hormones, being touched out, and being uncomfortable, I decided to fully wean her. It had been coming for some time because the clock was ticking on getting her to sleep on her own before the new baby came since we had been co-sleeping up to this point.

    I cut night feedings first, moved her to her own bed, and then weaned her completely as I went along in my pregnancy. She still wanted to nurse to sleep, but I had to stop eventually because I was so uncomfortable. My body and brain could not take it anymore, but I'm proud I made it that far with her and that I nursed that far into pregnancy.

    When my second child came around, my son, breastfeeding was not only easier, but I found myself here: extended breastfeeding.


    He recently passed two and a half, which is where my daughter stopped, and he is still co-sleeping. He still nurses quite a bit, because his tummy hurts because of constipation issues. He still uses it to soothe and help him go back to sleep at night. He's getting too big to stay in our bed much longer, but I'm in no rush to wean him completely until he's ready.

    Being able to stay home with them has definitely fostered the breastfeeding relationship. Cuddling is a huge part of it, too, and I'll continue to breastfeed until it makes sense to stop.

    While my husband doesn't always agree with that philosophy and tells him that he's a big boy and can be done having milk, it's ultimately not up to him. I told my son that we would work through it together.

    It is still an emotional connection thing, and at the same time, it still has benefits for him. He's still getting nutrients especially designed for him. He's still getting supplemental nutrition while he doesn't want to eat as much otherwise if his stomach is hurting.

    My body has been doing this for a long time. I'm used to it. While I get touched out some days, I also know how helpful breastfeeding still is to help him settle down and how much he still appreciates it. I don't feel the need to cut him off quickly—both for his sake and mine.

    I'm also painfully aware that this is probably my last baby. My breastfeeding journey, over five years in the making, will soon be over. As long as he is still getting the benefits and I'm not stressed over it, I'll let it continue on a limited basis. I know it will end soon—it has to. He will be growing up and entering the next stage before I know it. But until then, I'm going to cuddle my baby boy a bit longer. I'm going to let him nurse at certain times and in certain situations.

    I never intended to do extended breastfeeding with either of them, but it just happened naturally. And that's okay. You need to do what makes the most sense and do what your intuition tells you is right for your family.

    Parenting

    Car seat safety isn't a gray area: Why one mom's story is going viral

    She texted her husband to remind him to tighten the straps. Minutes later, he was in a car crash.

    This story was originally published on August 01, 2018

    For most parenting tasks, there's more than one way to get things done. This is important to remember if you're parenting with a partner who has a totally different laundry system than you do or packs the diaper bag in a way that makes no sense to you. It's not the end of the world if the onesies are hung instead of folded or if the bottles are in the wrong pocket. We have to give our partners room to do things their way, too.

    But when it comes to buckling our kids in their car seats, there really is only one way—the safe way—and one mama is thankful that she reminded her partner of that just in time.


    Rebecca Tafaro Boyer is a new mom and nurse at St. Jude Children's Research Hospital in Memphis, Tennessee. On her first day back at work after maternity leave she asked her husband to send her hourly updates on how her 3-month-old son, William, was doing on his first day without her.

    When her husband texted her a photo of William in his car seat, Tafaro Boyer knew she had to let her husband know that there's really only one way to buckle a baby in. "My nagging wife reply was to correct William's position in the car seat—the straps were too loose and the chest clip was way too low. And because I know my husband, I'm sure that he laughed at me and rolled his eyes before tightening the car seat and fixing the chest clip," she wrote in a now viral Facebook post about the experience.

    Just 15 minutes after her husband fixed the straps, he and little William were in a collision.

    According to Tafaro Boyer, an unlicensed, uninsured driver pulled into oncoming traffic attempting to make an illegal left turn, and although her husband slammed on the brakes at nearly 50 miles an hour, he just didn't have enough time to stop and hit the other car.

    "My precious little bundle of joy was so well restrained in his car seat, THAT HE DIDN'T EVEN WAKE UP. Even with the impact of the two cars, William only received a minor jolt - so insignificant that he was able to continue on with his nap," Tafaro Boyer wrote.

    Her husband was injured, but baby William was snug in his Britax B Safe 35 car seat. Had the straps been left as they were, it could have been a different story.

    "I am so thankful that my husband took the extra one minute that was necessary to put William in his car seat safely," she Tafaro Boyer explained. "I truly believe that the reason my family is at home sitting on the couch with a pair of crutches instead of down at the hospital is because of my annoying nagging mom voice."

    Fellow moms are all up in the comments of Tafaro Boyer's post tagging thier partners and leaving notes like, "This is why I nag."

    It's not nagging if it's a safety issue.

    Sometimes our partners (or our child's grandparents or babysitters) just don't know that something isn't safe. We've got to tell them when they're doing something we know could hurt our child. That's a text worth sending. The ones about the way your significant other folds the laundry wrong, those are the texts you might want to keep to yourself.

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      Car Seat Safety