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Best Fall Easy Meals

October 26, 2019 By Taina Laraba

· Recipes and Menus

Whether in a crock pot, or a slow cooking soup - we love it all this time of year.

When you've worked a long day and it's chilly going from your car to the errands you need to do, there's nothing like a warm cooked meal.

Slow Cooker Beef Stew


  • 1 pound lean chuck beef, cut into cubes
  • 1/4 cup flour, (non-grain based flour for Whole30 plan)
  • 2 tablespoons extra-virgin olive oil
  • 2 stalks celery, cut into slices
  • 3 large carrots, sliced into thick rounds
  • 1/2 cup shelled snap peas
  • 2 medium potatoes of any variety, peeled and cut into bite-sized pieces
  • 1/2 cup diced red bell pepper
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 2 teaspoons dried thyme or 1 tablespoon fresh thyme leaves
  • 1 teaspoon kosher or sea salt
  • 3/4 teaspoon black pepper, divided
  • 2 1/2 cups low-sodium beef broth
  • 1/2 cup red wine, optional beef broth
  • 1/4 cup chopped flat parsley, (optional for garnish)
  • 2 tablespoons tomato paste (optional, but helps to thicken up the stew)


  1. Coat the beef with the flour. Over medium heat, in a skillet with extra-virgin olive oil, brown the beef then transfer to the slow cooker.
  2. Add all other ingredients, except parsley, to slow cooker. Cover and cook on low for 8 to 10 hours, or when beef is very tender. Remove bay leaf before serving. Enjoy! 



  •  medium butternut squash peeled and diced into 1-in cubes (about 6 cups)
  • 1 medium onion diced
  • 6 cloves roasted garlic
  • 2 stalks celery diced
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon ground nutmeg
  • 6 cups chicken broth
  • 1/2 cup half-and-half cream
  • 2 tablespoons minced fresh thyme
  1. 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.

  2. Working in batches, puree butternut squash mixture in a high-speed blender until completely. Return to crockpot and stir in cream and fresh thyme. Season salt with additional salt and pepper to taste and cook an additional 45-60 minutes on high heat. Serve soup warm and enjoy!

Stovetop or Slow Cooker Ham Bone and Potato Soup


  • 1 leftover ham bone plus juices and extra meat from cooking
  • water
  • 1 large onion, diced
  • 6 large potatoes, peeled and diced
  • black pepper, if needed


In a large soup pot, add ham bone, meat and juices. Add water until ham bone is covered. Season with black pepper, if desired.

Cook over medium high heat for 20 minutes, then add onion. Cook for another 15 minutes, then remove ham bone and set aside.

Add potatoes, cook for another 10-12 minutes until potatoes are tender. Meanwhile, pull excess ham from the bone and add it to the soup as the potatoes are cooking. Remove from heat and serve.

For slow cooker option, follow directions as above, but cook for 2-3 hours on high, then add potatoes and cook on high for another 30-45 minutes or until potatoes are tender.

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