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October is Work and Family month, and as a working mom some days are easier than others to get a nutritious meal on the table that works with everyone's schedules. This is the time of year I love to pull out the crockpot and get a main dish going in the morning, so when I get home at night, all I need to do is add a salad or side dish and we are ready to eat.
Soups and stews are a great way to lower fat in your diet, extend the protein and save money! Recipes can easily be altered to include more vegetables and less meat and not lose flavor. In addition, high fiber items like barley, couscous and dried lentils can be included to increase the nutritive value. Remember, to make your dish as healthy as possible, refrigerate the finished soup overnight in a shallow container (no more that 3 inches deep) which will cause the fat to rise to the surface and solidify, making it easy to remove the unwanted fat.
As you trim and peel the last of the vegetables from your garden for canning, freezing or everyday cooking, save the clean, undamaged bits and pieces and store them in your freezer. This will be your stock supply, ready to add to your next soup or stew. Freeze your small amounts of potato water, beef broth and other liquids in ice cube trays to add to your base when making a big pot of soup. Many soups, stews, chilis and gumbos taste even better when refrigerated a day or so to allow the flavors to blend. For that reason, soups are an ideal item to make ahead for a busy night's supper. Here's a recipe you might like to try:
[tasty-recipe id="42330"]
Why not put on a pot of your favorite soup or try something new? Add a salad and a glass of milk for a healthy, hearty, complete meal for your family.
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