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have any good fall recipes to share?

I need something to warm me up!

Answer Question

Asked by brysonsmommie84 at 11:08 AM on Oct. 5, 2010 in Food & Drink

Level 6 (103 Credits)
Answers (8)
  • Chili always makes me think fall weather or a potato soup. Yum!

    Answer by tiddliwinks at 11:10 AM on Oct. 5, 2010

  • Low Fat Crockpot Chicken and Chickpea Stew
    •1 tsp paprika
    •1/2 tsp turmeric
    •1/2 tsp ginger
    •1/2 tsp cinnamon
    •1 1/4 pounds boneless, skinless chicken thighs, trimmed of fat, and cut into pieces
    •1 large onion, thinly sliced
    •2 carrots, sliced on the diagonal
    •4 cloves garlic, crushed
    •1 15-ounce can reduced-sodium garbanzo beans/chickpeas, drained and rinsed
    •1 15-ounce can crushed tomatoes
    Coat a 3-4 quart crockpot with nonstick cooking spray. Combine spices and sprinkle over chicken thighs. Add onions, carrots, and crushed garlic to the crockpot. Lay chicken thighs on top, followed by chickpeas and canned tomatoes.

    Answer by MTM at 11:16 AM on Oct. 5, 2010

  • Low Fat Crockpot Beef and Black Bean Stew
    •1 medium onion, chopped
    •3/4 pound lean stewing beef
    •1 15-ounce can diced tomatoes
    •1 4-ounce can diced jalapenos
    •1 15-ounce can reduced sodium black beans
    •1 tsp ground cumin
    •2 tsp chili powder
    Coat bottom of a 3-4 quart crockpot with nonstick cooking spray. Place chopped onion in the pot, followed by beef, tomatoes, jalapenos and black beans. Add cumin and chili powder, and mix into the juices a little.
    Cover and cook on low for 8 hours.


    Answer by MTM at 11:18 AM on Oct. 5, 2010

  • i agree chili is perfect for this time of year. mine is simple, break out your crockpot, add browned ground beef, 2 cans of diced tomatoes (the kind with flavors added make it even better), a can of tomato sauce, tsp of minced garlic, and a packet of mccormick chili seasonings. cook on low for 6 hours to let all those flavors blend. sometimes i add mushrooms, but not often because i hate them, but hubby likes. serve with warm cornbread! yummy!!!

    Answer by tnm786 at 11:23 AM on Oct. 5, 2010

  • oh and duh, a can of kidney beans or chili beans. one of the most important ingredients!

    Answer by tnm786 at 11:24 AM on Oct. 5, 2010

  • Squash soup with roasted red pepper puree

    * 2 tblsps olive oil
    * 2 1/4 cups chopped onions
    * 4 garlic cloves, minced
    * 1 2 1/2-pound butternut squash, peeled/seeded, cubed 1-inch pieces
    * 5 1/2 cups (or more) veggie broth

    * 3 tsps chopped fresh thyme
    * 1/2 tsp grated orange peel

    Heat oil in large pot over med-high heat. Add onions; sauté until tender(12 mins?). Add garlic; stir 1 min. Add squash and 5 1/2 cups broth; bring to boil. Reduce heat; cover/simmer until squash is soft, about 40 mins. Cool.
    In batches, puree soup in blender. Return puree to pot. Add 1 tsp thyme and orange peel. Thin soup with more broth if desired. Simmer 3 minutes. Salt and pepper. (Can be made 1 day ahead. Cool,Cover and chill. Rewarm before serving.)

    Swirl 1 tblsp Roasted Red Pepper Puree into soup in each bowl. Sprinkle with thyme and serve. The puree is easy, just jarred roasted pep

    Answer by CinnamonScallop at 12:58 PM on Oct. 5, 2010

  • Paula Deans Taco Soup and Yummy cheesy potato soup!!!

    Answer by pjacademy at 2:24 PM on Oct. 5, 2010

  • Pumpkin Frech Toast- add some pumpkin pie filling to the eggs and beat them. make like you normally

    Answer by AshlyN. at 10:56 PM on Oct. 5, 2010

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