Fall Meal Planning
I love fall. The crisp air in the morning, the cool afternoons to exercise without getting heat stroke, but most of all I love cooking again. It’s time for all those lovely
fall meals. I’m ready for a change of pace, so this week is fall meals week.
I kicked off my fall menu lineup with a pot of chili—the spicier the better for me.
My recipe for chili is a mix of several recipes and I kind of toss everything into the pot.
- ½ chopped onion
- 3 cloves of garlic crushed
- ½ chopped red or orange bell pepper
- Turkey sausage 16 ounce package
- 2 cans black beans
- 1 cup chicken broth
- 1 small can tomato paste
- Chopped jalapeños (add carefully if you don’t like it spicy)
- 1 TBL chili powder or less depending on how hot you like it
- 1 tsp. cumin
- 1 tsp. oregano
- 1 tsp. salt
- pepper to taste
Sauté the onion, peppers and garlic, then set aside. Cook the turkey sausage then add the sautéed vegetables. Add the rest of the ingredients and simmer for 10 minutes.
Next on the menu, a pot of spicy black bean soup. This was followed by split pea soup and creamed cauliflower
soup. As you can see I’m on a bit of a soup kick. I love this for lunch with a spinach salad or with dinner in place of a salad. They’re warm, filling and just fit the bill for a fall meal.
If you’re like me, you don’t always have time to cook, so when I get in the cooking mood, I always stock up and make double recipes. I keep out a couple of servings, and put the rest in the freezer, and then take it out as needed.
I love to have plenty of choices for a well-balanced meal sitting in my freezer for those days I don’t have the time or energy to cook.
I’m on the hunt for new recipes. What are your favorite fall meals?