If you love PUMPKIN, get all of my pumpkin recipes on recipe blog and watch me make them, here.
Kale, Sausage, & White Bean:
Ingredients:
8 Italian sausage links, pasture raised preferred
16 oz chicken or vegetable broth
3 – 12 oz cans of crushed tomatoes
3 cups fresh kale, chopped
2 onions, diced
4-6 cloves garlic, minced
2 cans cannellini beans, drained and rinsed
1 lb pastina or ditalini macaroni
1 tsp dried oregano
1 tsp dried Italian seasoning blend
2 large, reusable bags
salt and pepper to taste
Grated cheese for topping
Instructions:
Prepare the sausage. You have two options for this.
Option 1: Sear the sausage for 3-4 minutes per side and allow to cool. Slice the sausage into 1/4 inch thick rings. You may skip the step of searing, however, the sausage will be more difficult to slice.
Option 2: Express the sausage from the casing into a sauté pan. Sauté the sausage until crumbles form. Use a slotted spoon to remove the sausage and cool off to the side. Discard the rendered fat.
Allow sausage to cool and add into bag #1.
Into the same bag, add the onions, garlic, spices, liquid. Do not over fill the bag. Separate into 2 bags if needed.
In bag # 2, add beans and pasta.
Lay the bags flat and freeze. Then you can easily stand them up to organize the freezer.
For preparation, add contents of bag #1 into a slow cooker. Cook on low for 2-3 hours.
About 60 minutes prior to serving, add the beans and pasta.
Top with cheese and enjoy!
Shredded Chicken Chili:
Ingredients:
4 chicken thighs, pasture raised and bone in preferred
As a partner and affiliate with many of the companies above, I may earn commission or compensation for qualifying purchases made after clicking the link and visiting the partner websites. Additionally, the products above are not recommended to or for you. These products are solely based off personal and individual preferences. These items are not to be considered nutrition or medical advice. Before trying these items, consult with your health care provider.