Description
A collection of hearty meals perfect for freezing and enjoying throughout the fall season.
Ingredients
Scale
- 2 pounds ground beef
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups bell peppers, diced
- 1 can (28 oz) diced tomatoes
- 2 cups kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 cups butternut squash, cubed
- 2 tablespoons olive oil
- 1 teaspoon rosemary, chopped
- 1 teaspoon thyme, chopped
Instructions
- In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
- Add ground beef and cook until browned. Drain excess fat.
- Stir in bell peppers, diced tomatoes, kidney beans, chili powder, cumin, paprika, salt, and pepper. Simmer for 30 minutes.
- In another pan, roast butternut squash with rosemary and thyme at 400°F for 25 minutes until tender.
- Allow both mixtures to cool before portioning into freezer-safe containers.
- Label containers with date and contents, then freeze.
- To serve, thaw overnight in the refrigerator, then reheat in a saucepan or microwave.
Notes
- Variations: Substitute ground turkey for beef for a lighter option.
- For extra heat, add diced jalapeños to the beef mixture.
- Consider garnishing with fresh herbs before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg
Keywords: fall freezer meals, hearty meals, easy meal prep