3 "Fall" of Flavor Meals that Will Last the Week
It’s finally cold in Indy which means I’m forced to be inside for the next five months. As a perpetually cold person, I’m always looking for warm and yummy meals to make during the cold months. Even though I wasn’t into cooking growing up, the more I’ve lived on my own, the more recipes I love to try out and the crock pot makes these so easy. Below are some of my favorite recipes that I make on repeat during the fall and winter season and the plus is that if you make a large amount, you can make it last almost a week which is perfect for work lunches when you don’t have time to pack a bag in the morning.
1 - Cream Cheese Chicken Chili
This is a recipe I got from my momma! We would make it all the time when I was growing up and I loved that it was thick enough to be used basically as a dip. I’m a major soup dipper and I barely touch my food with a spoon, I’m always needing some bread or a tortilla chip to dip into it!
2 boneless skinless chicken breasts (can still be frozen)
1 can of Rotel tomatoes
1 can of corn kernels (don’t need to drain)
1 can of black beans (drained and rinsed)
1 package of dry ranch dressing
1 tablespoon of cumin
1 teaspoon of chili powder and 1 teaspoon of onion powder
`1 8 ounce package of cream cheese (not the fat free or reduced fat kind)
Put the chicken in the crockpot.
Mix everything except the cream cheese and pour over the chicken breasts. Top with the block of cream cheese.
Cook on low for 8 to 10 hours, stirring once or twice if possible to blend the cream cheese.
Shred the chicken before serving.
2 - Butternut Squash Soup
This is truly one of my favorite meals, I would even make it in the summer. I love how creamy this recipe is and it tastes perfect with a baguette on the side. I pinned this forever ago and still refer back to it! Like the first recipe, I spice this one up in different ways, like putting grated asiago cheese (my favorite) on top or if I’m wanting more crunch I’ll use the garlic croutons from the salad aisle in the store to throw on top. The only negative to this recipe is you have to puree it in a blender until smooth, which cuts down on saving time and requires another appliance, but it’s all worth it in the end. I bought a baguette from Amelia’s to add as a side to this meal, and I shopped local which is a major plus!
1 medium butternut squash peeled and diced into 1-in cubes (about 6 cups) (I use the pre-cut package butternut squash from Trader Joe’s or Aldi)
1 medium onion diced
6 cloves roasted garlic
1 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon ground nutmeg
6 cups chicken broth
1/2 cup half-and-half cream
In a 4-qt crockpot, combine squash, onion, garlic, celery, salt, pepper, and nutmeg. Pour chicken broth over top. Cover crockpot and cook on low heat 5-6 hours or on high heat 3-4 hours until squash is very tender.
Working in batches, puree butternut squash mixture in a high-speed blender until completely. Return to crockpot and stir in cream . Season salt with additional salt and pepper to taste and cook an additional 45-60 minutes on high heat. Serve soup warm and enjoy!
Even though I’m not a vegetarian, I still gravitate towards recipes in that category because they are usually healthy and use unique ingredients that I may not be familiar with or cook with a lot. I got this recipe from my friend Maggie who is always meal prepping and cooking things in her crock pot.
1 yellow onion
2 cloves garlic
1 15oz. can diced tomatoes (with juices)
1 6oz. can tomato paste
1 15oz. can black beans, drained
1 15oz. can kidney beans, drained
1 cup lentils, uncooked
1 Tbsp chili powder
1 tsp paprika
1 tsp cumin
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp salt
2 Tbsp coconut oil
4 cups vegetable broth
Dice the onion and mince the garlic. Add the onion and garlic to the slow cooker, along with all the other ingredients to the slow cooker. Stir the ingredients in the slow cooker to combine.
Place a lid on the slow cooker and cook on high for four hours (or low for 8 hours). After cooking, the lentils should be tender. Taste the chili and add salt to taste, if needed (this will depend on the salt content of your broth).
Serve the chili hot, with your favorite toppings.
BONUS: Fall drink for Friendsgiving or just a night in
Apple Pie Mulled Wine - Recipe from Sierra in the City
I haven’t gotten around to making this yet but I’m so excited to try it this holiday season! Check out Sierra’s blog for even more holiday drink recipes, they are so unique and look extremely tasty and festive!
One bottle Oliver Winery Apple Pie Wine
2 cups apple cider
1/3 cup brandy
One small apple, sliced
Peel of 1/4 of an orange
4 cinnamon sticks
5-6 whole cloves
Add all ingredients into a small slow cooker and heat on high for 30-45 minutes or until hot, then switch to low for an hour or so, stirring occasionally. Serve with a cinnamon stick and apple slice in each glass.