Slow Cooker Southwestern Chicken & Black Bean Soup
Serves 4

1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
1 (14.5 oz.) can low-sodium chicken broth
1 cup prepared salsa
1 1/2 tsp. minced garlic
2 tsp. ground cumin
1 (15 oz.) can black beans, rinsed and drained
1 cup frozen corn, thawed
1 medium onion, finely chopped

1. Add all ingredients to the insert of your slow cooker. If desired, season with salt and pepper. Stir well until combined.
2. Cover and cook on low for 8 hours.
3. Stir well before serving.

Veggie Mac 'n Cheese

1. Cook rotini in a large pot according to package instructions. When done, drain and return rotini to pot.
2. While rotini is cooking, make the sauce. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk and broth, stirring constantly until mixture boils and thickens. Continue to stir until sauce is smooth. Reduce heat to low.
3. Add cheeses to the sauce and stir until melted and smooth. Add vegetables to the cheese sauce. When vegetables are heated through, pour cheese sauce over the rotini and serve. If desired, season with salt and pepper.

Ham & Corn Spoon Bread Casserole with Green Beans

1. Preheat oven to 400°F. Grease an 8 x 8-inch baking dish with cooking spray. Set aside.
2. Add all ingredients, except green beans, to a large mixing bowl. Stir well until evenly blended. Pour into baking dish.
3. Bake 30 to 35 minutes, until a knife inserted in the center comes out clean. Let casserole rest 5 minutes. Prepare green beans according to package instructions.
4. Divide casserole into 4 portions and serve with beans on the side.

1. In a medium bowl, mix ground turkey and seasoned salt until well-blended. Make 4 even-sized burgers. Heat beans according to package instructions.
2. Cook burgers, using preferred method (frying pan, George Foreman grill, broiler, grill). Top each burger with a slice of cheese.
3. Spread BBQ sauce onto rolls, top with burgers. Serve coleslaw on the side

Curried Shrimp & Rice

1. Add oil to a deep 12-inch frying pan over medium heat. When hot, add leek. Cook and stir until leek is soft, about 5 minutes.
2. Add shrimp and curry sauce, cook until simmering. Add broth and instant rice. Stir until shrimp is cooked through and rice is tender, about 5 minutes.
3. Slowly stir in spinach until wilted. If desired, season with salt, pepper and Tabasco and serve.