Soup’s on!

Soup is a favorite meal in my house during the fall or winter. Well, for my husband, soup is a favorite all year round! I enjoy making soup since there are so many different combinations and nearly all of them are a one-pot meal! I also like that I can make many of them in the slow cooker. This allows me to start them before heading to work and supper is ready when I get home.

Of the different soups I make, chili gets a high rating from my family so I thought I’d share some of our chili recipes from Spend Smart. Eat Smart. 

  • 10 Minute Chili: This is a very basic chili recipe that you can make your own by adding different spices, veggies or toppings. It is an easy way to introduce the flavors of chili to children as well. 
  • Vegetarian Chili: This bean and veggie chili is a nice option for a potluck or other occasion where you may not know if there are vegetarians in the group. 
  • Three Can Chili: This chili could not be simpler and it uses products you can keep on hand in your pantry. Depending on your child’s skills and experience in the kitchen, they may be able to make this recipe almost entirely on their own. 
  • Slow Cooker Pork Chili: This is a rich and delicious chili for the slow cooker. It is very tasty leftover as well as fresh from the pot. 

Try one of these soon on a cold winter day!

bowl of chili
Jody Gatewood

Jody Gatewood

Jody Gatewood is a Registered Dietitian who enjoys spending time in the kitchen baking and preparing meals for her family. She does lots of meal planning to stay organized and feed her family nutritious meals.

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October recipes you will love

By Kathryn Standing

ISU Student, Dietetics & Psychology 

It’s October, the air is crisp and football is in full swing. This time of year finds me craving warm and comforting food while I cheer on Iowa State. The fall line-up of vegetables includes squash, pumpkin, sweet potatoes and cauliflower. Squash and pumpkin can be intimidating. Not everyone is used to dealing with these hard vegetables with inedible skins, unless they’re carving one for Halloween of course! I recommend this how-to for squash and pumpkin to get you started:  

How to Prepare Winter Squash This is an easy and quick way to cook squash and pumpkin. After cooking you can then use the squash and pumpkin in any recipe that calls for canned pumpkin (pies, cakes, soups, etc.). 

Note: sweet potato also makes a great substitute for canned pumpkin.  

Consider adding the recipes below to your fall cooking line-up!

For warm and comforting dinners:

Squash

Butternut Squash Enchiladas A fun and creative take on enchiladas. Use corn tortillas for a delicious and nutritious gluten free dinner. 

Autumn Soup You can’t have fall without it. Apples add a nice sweetness to this creamy soup. 

Sweet Potato, Squash, or Cauliflower

Easy Roasted Veggies This versatile recipe does a nice job bringing out the natural sweetness of rich fall veggies.

Sweet Potato

Mashed Sweet Potatoes Three ingredients yield a whole lot of yum in this easy side dish. 

For pumpkin spice lovers:

Pumpkin

Pumpkin Apple Cake Add nuts if you want or substitute chocolate cake mix if you prefer.  This easy cake is great with coffee. 

Pumpkin Pudding A great recipe to make with kids. Dip graham crackers or apples as a fun treat.

Bowl of pumpkin pudding

How to Prepare Winter Squash

Fall is my favorite time of year! I grew up on a farm so fall meant harvest time and I loved riding in the combine. Plus both of my kids were born in the fall! Another reason I love this time of year is the food that is in season, butternut squash, sweet potatoes, pumpkin, apples, and pears! I enjoy cooking and baking with all of these.

butternut squash enchiladas

However, some of these are easier to prepare than others. with a particularly tricky fall vegetable is butternut squash. People tend to shy away from using it because of its hard outer skin. We created our How to Prepare Winter Squash video to help you feel more comfortable breaking them down using a few simple steps. 

Give butternut squash a try using our recipe for Butternut Squash Enchiladas. And next week Justine will share with you a recipe for Autumn Soup that uses butternut squash.

Jody Gatewood

Jody Gatewood

Jody Gatewood is a Registered Dietitian who enjoys spending time in the kitchen baking and preparing meals for her family. She does lots of meal planning to stay organized and feed her family nutritious meals.

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Good Snacks for Youth Sports

In just over a week, my kids will be back in school and my son will start fall soccer. I love that when playing soccer my eight year-old son gets to run around being active. On the other hand, I feel that the snacks that are given to the players after their games could be improved. Often times my son gets a small bottle of sports drink along with donuts or some kind of packaged snack cakes. Even though my son runs when playing soccer, the game is only one hour and he rotates out with other players. Therefore, he isn’t playing for the full hour. Sports drinks are meant to replace sodium and potassium that is lost in sweat when being continuously active for an hour or more or when it is especially hot outside. Otherwise, water works well to keep kids hydrated. We enjoy donuts and other treats occasionally but to teach kids how to better fuel their bodies for activity, here are some other ideas for snacks after a game:

If you sign-up to take snacks for after a game this fall, I’d encourage you to consider taking one of these. You might be surprised at how much the kids enjoy them!

Jody Gatewood

Jody Gatewood

Jody Gatewood is a Registered Dietitian who enjoys spending time in the kitchen baking and preparing meals for her family. She does lots of meal planning to stay organized and feed her family nutritious meals.

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It’s fall and soup’s on

This month’s featured recipe, 3-Can Chili,  is one of my “Go-To” recipes. You know what I mean—the ones that you know by heart, make often, and everyone likes. Plus, you can have this one on the table in about 20 minutes. To lower the cost, I buy canned tomatoes, canned beans, and frozen corn when they are on sale. I use my price book so I know a good price and try never to buy full price.

The variations for 3-Bean Chili are endless. You can vary the types of canned beans you use, or cook dry beans, rehydrating them for an inexpensive meal. You can use fresh tomatoes which would lower the sodium; add fresh chili peppers or canned Mexican-style tomatoes to increase the heat; use canned or frozen corn; add cooked and drained ground turkey or beef; etc.

I like to make a batch and freeze individual portions to take for lunch at work. Sometimes after it is heated, I add a tablespoon or two of shredded cheese, or plain yogurt. The soup, apple, and milk make a great lunch!

-pointers from Peggy

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