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I think the reason I love the fall season so much is because of all the foods. Yes, yes, I love me some pumpkin (basic), but I also love casseroles, caramel, and scarves this time of year. My fave fall event is Oktoberfest – which I just recently posted about. For me, Oktoberfest is a state of mind; eating, drinking, general…merriment with good food and friends (and drinks!) this time of year, and it is something I think we can all pull off until Halloween arrives. Celebrate this season, before the holidays stress us all.

We ate a lot of kielbasa growing up. I never really knew why. We’re not polish. My mom is Italian and Irish, and my dad is German and Ukrainian. I think my mom was looking for something that paired well with sauerkraut. That, and one package of kielbasa could easily feed our family on a budget, anndddd it was tasty. To me, you can’t have the kielbasa, without the sauerkraut.

Things have been busier than ever at Casa de Crews, now that we have a six year to suddenly take care of on the weekends. I’m trying to meal plan, or at the very least have adequate groceries for the week. This whole thing has been quite a process, and I’m just trying to stay ahead of the game, and attempt to eat as best I can.

I end up at Walmart a lot with nephew. It’s just easier for me to get what I need with a kid that age in tow, without worrying about meltdowns. While there this weekend, I saw Hillshire Farm® Polska Kielbasa, and knew that A) it was low-carb and B) it was easy to prepare so at least once the work week started back up, I could whip up a decent meal in no time for Monday, without blowing my eating so early in the week. I find as long as I keep on track Monday, I’m good all week. If I indulge, then forget it. It’s something I’m working on – does anyone else struggle with this?

So….anyways, back to celebrating the season, while enjoying a comforting meal, without guilt. Enter Kielbasa Stuffed Twice-Baked Potatoes – these hearty potatoes are stuffed with sliced kielbasa, caramelized onions, shredded aged cheddar, and of course tangy sauerkraut (at some point, I do want to try making my own sauerkraut but it takes something like 17 days to ferment, and right now, ain’t noooo time). Just half potato is plenty for one, and you’ll have the other half leftover for lunch on Tuesday! #holla

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