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Here are 3 of my go to recipes when the weather starts to cool down. Not only are these recipes easy to make, they take no time at all. They are all comfort foods that are very satisfying and hearty.
Veggie Chopper:
Garlic Press:
~Enchilada Recipe~
1 Cup rice or quinoa
1 Cup water
1 can black beans, drained and rinsed
1 can corn, rinsed
30 oz. diced tomatoes
1 Tbsp taco seasoning
Add everything to the crockpot and cook on low for 8 hours. Once plated, add sour cream, cheese, chives and whatever other toppings you desire (optional).
~Butternut Squash Soup Recipe~
2 Tbsp butter
5 Cups butternut squash, peeled and cubed
2 Cups russet potatoes, peeled and cubed
1 tsp salt
1/2 tsp pepper
2 Cups sliced leek
4 Cups fat-free, low sodium vegetable or chicken broth
1 Cup half-and-half
Melt butter in large pan over medium-high heat. Add squash, potato, salt and pepper. Sauté for 3 minutes. Add leek. Sauté for 1 minute. Stir in broth. Bring to a boil. Reduce heat and simmer 20 minutes or until potato is tender, stirring occasionally. Blend until smooth and creamy. Add in half-and-half and stir until even. Optional: add sour cream and garnish with gruyere cheese.
~Vegetarian Chili Recipe~
1 Cup yellow onion, diced
1 Cup bell pepper, diced
1 Cup carrot, chopped,
1 can corn, drained (or 1 Cup celery)
2 cans tomatoes, diced
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can great northern beans, drained and rinsed
2 tsp salt
3 cloves garlic
4 tsp chili powder
1 tsp paprika
Add everything into the crockpot and set on low for 6-7 hours or on high for 4-5 hours. Optional: top with sour cream, cheese or whatever topics you like.
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