This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #YesYouCAN #CollectiveBias
Fall is one of my favorite seasons ever – crisp air, falling leaves, and the snuggled up warmth of family close by. The perfect opportunity to enjoy hearty recipes and comfort foods. This time of year is also one of our busiest between work, school, and life and we love getting out and enjoying our days, so spending a ton of time in the kitchen is not really in our repertoire. One of my favorite ways to save time (and money!) is to prepare foods that can work as dinner, leftover lunches, and even popped into the freezer for dinner on a later date. Not to mention my handy dandy Crockpot which makes dinnertime even easier!
Today, I’ll be sharing two recipes that can be put together simultaneously on the weekend and are perfect for the week ahead. They work well together and even require some of the same ingredients which makes preparation a snap.
Start with 1 red pepper, 2 green peppers, and one onion. Dice them all up and then split the end result in half. By dicing them all at the same time, you save time and the hardest part of preparation is done!
Tip: You can also store diced peppers and onions in your refrigerator to use throughout the week. Perfect for using for dinner, tossing in egg scrambles, or incorporating in other meals.
Hearty Ground Chicken Chili
1 lb. lean ground chicken, sautéed and cooked
1 packet of chili seasoning
Diced onions and peppers (raw)
Beans of your choice (I used what I had on hand white & kidney0
1 can of RO*TEL (for a little kick!)
1 can of Hunt’s Tomato Sauce for Chili
1 can of Hunt’s Crushed tomatoes (my husband prefers this over large chunks)
Combine everything together in your crockpot and mix well. Cook on high for 4-5 hours (ours is SUPER fast) or put on low if you have a longer day. You can even switch to the warm setting if serving at a family gathering or potluck. Using fresh produce and ConAgra canned goods makings fall dinner assembly a breeze (not to mention helps you stock up your freezer!)
Serve topped with shredded cheese and sour cream. You can also put together quick cornbread muffins using a store-bought mix and folding in some corn for extra oomph. These freeze well and can easily pulled out in smaller serving sizes if you’re feeding an individual family member.
Now that your chili is cooking away, time to switch to the MANWICH Pizza Burgers. Growing up, these were a household favorite and served on a fresh bakery bun, delish!
MANWICH Pizza Burgers
1 lb. lean ground beef
1 can of MANWICH
Diced peppers and onions
Mozzarella and Provolone Cheese slices
For this recipe, start by sautéing your peppers and onions until soft. Next, add in your ground beef and brown. Once they are totally incorporated and cooked, add your can of MANWICH. Cook through and heat. Next, butter each side of your bakery bun and sprinkle with garlic powder. Top one side with your MANWICH mix and a slice of your preferred cheese. Broil in the oven until the cheese bubbles.
If you have leftover MANWICH mix, freeze for individual pizza burgers throughout the week. This is a great recipe to enjoy with a crowd (just add more beef, peppers, and onions) or to bring to a potluck for simple serving. You can also keep the mixture warm in a crockpot for individual Sloppy Joe sandwiches.
Ready to start your hearty batch cooking? Head to Walmart to find everything you need, including fresh produce.
What are your favorite ways to enjoy recipes in the Fall season?
Leave a Reply