Winter weather is still finding its way to Michigan. When the temps are low and cold, I enjoy a warm meal at the end of the day. I try to eat fairly healthy, which means trying to cook more at home.

I love using my slow cooker. It’s so easy to drop ingredients in it, go to work and come home to a great smelling home and food ready to eat. Something about cold winter weather makes soups and chili sound pretty appealing so those type of slow cooker recipes keep making their way out of my cookbook. These are a few of my favorites that I’ve made several times, with variations of my own.

Chicken taco chili

I love tacos and chili so a combination of the two is a win for me. And this slow cooker recipe is a definite win in the taste and easy to make categories.

Ingredients:

• 3 boneless, skinless chicken breasts
• 1 can (15 oz) black beans, rinsed and drained
• 2 cans (15 oz each) diced petite tomatoes
• 10 oz frozen corn
• 8 oz tomato sauce
• 1 small onion, chopped
• 1 package taco seasoning (I use low sodium)
• 1 Tbsp chili powder

Place all ingredients, except chicken, in slow cooker and mix well. Place chicken breasts on top and gently press down so chicken is covered by liquid mixture. Cook on low for 10 hours or high for 6 hours. About 30 minutes before cook time ends, remove chicken breasts. Shred chicken and return to slow cooker and stir, then let sit for remaining time. Serve with whatever toppings you prefer (sour cream, tortilla strips, shredded cheese, cilantro, etc.).

*Adapted originally from skinnytaste.com

Chuck Wagon-Style Turkey Chili

I’ve made this Weight Watchers recipe many times and slowly have added my own adaptation of it to fit my tastes. It is delicious and filling. The only downside is that the original recipe makes only enough for one bowl for maybe four adults (and not really hungry men) so if I’m having company, I make a double recipe.

Ingredients:

• 1 pound uncooked lean ground turkey breast
• 1 small onion, chopped
• 1 large sweet red pepper, diced
• 1 medium green bell pepper, diced
• 2 medium carrots, finely chopped
• 3 garlic cloves
• 15 1/2 oz canned pinto beans, drained and rinsed
• 10 oz bag of frozen corn
• 3/4 cup barbecue sauce (I’ve used hickory, honey or Sweet Baby Ray’s)
• 1/3 cup canned tomato paste
• 1/3 cup water
• 3 Tbsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano

Spray a large nonstick skillet with nonstick spray and set over medium high heat. Add the turkey, break it up, and cook thoroughly. Transfer the turkey and any juices to a 5- or 6-quart slow cooker. Add all remaining ingredients and stir well. Cover and cook until vegetables are softened – usually 4-5 hours on high or 8-10 hours on low. Stir in additional water if chili appears dry.

Vegetable soup

This soup is healthy and delicious (yes they can be both!). It’s easy to make and full of good things! You can increase or decrease the vegetables listed below, based on your preference. For instance, I like the shredded cabbage in this soup so sometimes add more.

Ingredients:

• 2 garlic cloves, minced
• 1 small onion, diced
• 2 medium carrots, diced
• 1 medium red pepper, diced
• 1-2  celery stalk(s), diced
• 2 small zucchini, diced
• 2-3 cups green cabbage, shredded
• 10 oz frozen corn
• 6 cups vegetable broth
• 1/4 tsp black pepper or to taste
• 1/4 tsp oregano
• 1/2 tsp table salt or to taste (optional)
• 1 Tbsp lemon juice (optional)

Add vegetables, broth and oregano into large pot. Cover and bring to boil over high heat. Once boiling, reduce to low heat, partly covered, and simmer for 10-15 minutes or until vegetables are softened. Season with salt, pepper and lemon juice to your taste.

You can also use a blend of frozen vegetables for the soup. If you want to add a meat, I sometimes add cooked, diced chicken or sliced chicken sausage.