Chicken Sausage Fest!

Happy Monday, Thriftarians!

There is so much freaking going on this week, I can't even explain. OK. I will try.

You need to head over to my sister's blog and read up on what is happening with my niece. And my sister. 

Hint: It involves my sister moving to Africa, this Thursday. Please please PLEASE keep her and my baby niece in your prayers, that they would be safe together in Ghana, and that the Lord would provide a way for them to come home and start their life as a family of 3 in the states, ASAP.

In other news, my other sister is getting married in 2 weeks!

SO. MUCH. TO. DO. 

SO. FUN.

So needless today, there will be much to fill you guys in on this week and next, so stay alive people!

And now for today.

Today. Feels like fall. Because it is!!! I hope you felt the change in the seasons this weekend, because I know I did. I was in the mountains with a couple of good friends, enjoying a warm campfire, a gorgeous sunset, and some delicious boxed wine. I don't know how better to ring in the fall season. I hope that you did something special too!

Today, in honor of this exciting occasion, I am going to share  DELICIOUS fall stew recipe, that is healthy and hearty, and Burley even liked it. He is not particularly a fan of soup as supper, but he really did scarf this down (I of course ate two whole bowls like a lady).

I got this quick and easy recipe of Real Simple, so shout out to all you awesome folks over there. You girls keep me young. uh.

I am going to re-print the ingredients here, though you can find everything over at the Real Simple website.

You Will Need:

1 Tbsp Olive Oil

1 12oz package of chicken sausage (we used spicy italian, which I HIGHLY recommend)

2 cloves of garlic (I used in true garlic-lover style)

1 19oz can of cannellini beans, rinsed (or any other white bean)

1 14.5 oz can of low-sodium chicken broth (I used a bit more, from a box of organic chicken broth)

1 14.5 can of diced tomatoes (I used a can that was mixed with some spicy peppers)

1 bunch of kale leaves, torn into two inch pieces (I used two bunches because I love me some kale)

salt and pepper to taste

Seriously. Make a HUGE batch, freeze some, leave some in the fridge for lunches, it is full of good vitamins, it is filling, and it is lean. Perfecto for a cool fall afternoon.

Stay tuned this week, as we are prepping for some big big adventures. I will try and keep you posted on the details as best as I can!!!

TTFN,