We have lived in California for a few years now, but I am still a midwest girl. Meaning that I thrive on the change of the seasons. They are my cues that the holiday season is upon us. The cues that it is football season. The changing weather to cooler temperatures. The changing color of the leaves and sweaters. Well no sweaters in California for this Chicago girl. It is also still well into the 80’s around here right now.
I miss the red, orange and yellow of the leaves changing everywhere around me. You can tell where people from ‘back east’ (anything east of California is ‘back east’) moved because you see maple trees and other types of trees that do not normally grow here so that they could have some color change.
Back in Chicago……When it was fall, I loved to make soup and stews. I don’t know about you but I find it very difficult to want to make something so hot when I am still wearing shorts, tank tops and flip-flops!
Speaking of soups, stews and freezer meals…….. Here are some of our favorites. And you want to know the best part????!?!?!?!?!?!?!?! They freeze well! I suggest freezing them using the Food Saver and Bags or you can use gallon Ziploc zip bags.
Paleo Zuppa Toscana and the directions to make it freezer friendly are available.
Creamy Paleo Ham and Potato Soup. This freezes up very well as is and is so hearty and fantastic for fall/winter. However, I did make this in the summer.
This Persimmon-Apple Pork Tenderloin was amazing and so, so easy. Put this together in the slow cooker in the morning and take it out for dinner. That is all that you have to do! Make sure that you pick up Fuyu Persimmons! There is a difference.
Crock pot Luau Pork with Cauli Rice: We love the pork so much that we have made it time and time again. Super easy to set it and forget it! The pork can the frozen once made, BBQ sauce can be added and made into a sandwich or have it solo with the cauliflower rice.
This is by far my FAVORITE Stew to date! I make a huge pot of it in my dutch oven (I LOVE my Le Creuset 13 1/4 Quart dutch oven) and freeze a bunch of it. I also love to use this recipe for my meal trains all year round. The Domestic Man is a genius with this one. Stew for you (or two), I will warn you that this is a time-consuming meal but it is totally worth it. Try to get all of your prep work done first and put ingredients in bowls to make the entire process easier and faster for the rest of the recipe.
Ok but for the grand finale……..
Here is my favorite of all. My usual meal train is this hearty turkey chili, corn bread, and brownies. I make enough in my Le Creuset dutch oven for my family and for my meal train family and some to freeze for later! This makes enough to fill my 13 quart dutch oven. Please make this smaller and freeze what you don’t use.
Hearty Turkey Chili
By: Julian Symons
I prefer to use all Organic produce and canned items if at all possible.
- 2 lbs Ground turkey
- 1 Tablespoon Organic Pure Tallow
- 1 medium onion diced
- 2 cloves of Garlic smashed to release the oils and diced
- 4 cans of Corn
- 4 cans of Garbanzo beans well rinsed
- 4 cans of Black beans well rinsed
- 2 cans of Red Kidney beans well rinsed
- 2 cans of Northern/navy beans well rinsed
- 4 cans of Diced Tomato and prefer Fire roasted
- 6 Tablespoons of Chili powder
- 1 Red Pepper chopped
- 1 Yellow pepper chopped
- 2 Orange pepper chopped
- 2 teaspoons of Cayenne pepper
- 1 Tablespoon ground Cumin
- 2 Tablespoons of Basil
- 2 Tablespoons of Oregano
- 1 small can Tomato paste
- 3 bay leaves
Garnish (if desired)
- Cheddar cheese, Grated
- Oyster Crackers
- Sour Cream
- Diced onion
- Prep all of your ingredients prior to heating your Dutch oven.
- Slowly heat dutch oven on medium heat
- Add Tallow
- Saute the diced onion and garlic until fragrant and translucent about 3-4 minutes.
- Add ground turkey. Make sure to wash your hands throughly after handling the ground turkey, especially if any got on your hands. Brown the ground turkey.
- Once turkey is browned add the Chili powder, Cayenne, Cumin, Basil, and Oregano. You may need to add more later depending on how spicy you like your Chili.
- Drain and rinse all cans of corn and beans. Add to the pot. Stir
- Add Diced Tomato and stir
- Add Yellow and Orange Peppers. Stir
- Add Bay leaves and Stir
- Bring to a simmer and reduce heat.
- Cover and continue to simmer while periodically stirring for 1-2 hours. The longer it simmers the more flavor development you will achieve.
- Add Tomato paste in the last 15 minutes to help thicken.
- Dish it up and Garnish with your favorite chilli add-ins!
By: Julian Symons
These recipes are also fantastic to have in the freezer when you have surgery, have a baby, busy times in your life or just for a Thursday dinner. There are so many more amazing recipes that we have tried and I will try to continue to add them here as well as on our Facebook page. Come find us and join in the conversations!
‘Till next time….