Chicken and Corn Chili

Makes 6 servings

Ingredients

1    large onion, chopped

1  pound  boneless, skinless chicken breasts

2  cups  low-sodium chicken broth

1    green pepper, seeded and chopped

1    jalapeno chile, seeded and chopped

1-3/4  teaspoons  ground cumin

1/2  teaspoon  cayenne pepper

3/4  teaspoon sea salt

1  can (14.5 ounces)  diced tomatoes with jalapenos (if you want it more spicy), drained

4  cups corn, boiled, and cut off the cob

2  cans (15 ounces each)  cannellini beans, drained and rinsed

2  tablespoons  stone-ground cornmeal

Shredded Monterey Jack cheese

Directions

1. In a 5- to 6-quart slow cooker, combine onion, chicken, low-sodium broth, green pepper, jalapeno, 1-1/2 teaspoons of the cumin, 1/4 teaspoon of the cayenne and 1/4 teaspoon of the salt. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
2. Fill a large pot with water and bring to a rolling boil; add the corn and boil 15 to 20 minutes. Remove the corn and allow to cool until cool enough to handle. Cut the corn off of the cob and place into a large mixing bowl; set aside.
3. Remove the chicken to a cutting board and allow to cool slightly. Shred the chicken and return it to the slow cooker with remaining 1/4 teaspoon each of the cumin and cayenne, and the tomatoes, corn and beans. Gently mash some of the beans against the side of the bowl to thicken the chili. Stir in the cornmeal and the remaining 1/2 teaspoon salt. Let sit a few minutes to soften the cornmeal. Serve sprinkled with a little of the Monterey Jack cheese.

Turkey & Squash Soup; served with cornbread

6 servings, about 1 1/2 cups each

Active Time: 35 minutes

Total Time: 45 minutes

INGREDIENTS

2 teaspoons canola oil

2 leeks, trimmed, chopped and rinsed

1 red bell pepper, chopped

3 cloves garlic, minced

4 cups reduced-sodium chicken broth

1 1/2 pounds butternut squash, (1 small to medium), peeled, seeded and cut into 1-inch cubes

2 tablespoons minced fresh thyme, or 2 teaspoons dried thyme

1 1/2 teaspoons ground cumin

1 pound turkey cutlets, cut into 1/2-by-2-inch strips

2 cups frozen corn kernels

2 tablespoons lime juice

1/2 teaspoon crushed red pepper

1/4 teaspoon salt

Freshly ground pepper, to taste

PREPARATION

1. Heat oil in a Dutch oven over medium-high heat. Add leeks and bell pepper; cook, stirring often, until the vegetables begin to soften, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth, squash, thyme and cumin; cover and bring to a boil. Reduce heat to medium-low and cook until the vegetables are tender, about 10 minutes.
2. Add turkey and corn; return to a simmer and cook until the turkey is just cooked through, 3 to 4 minutes. Add lime juice and crushed red pepper. Season with salt and pepper.

My Mother's Easy Corn Dish

This dish can be gluten free by using GF bread crumbs. I personally use Hol-Grain Brown Rice Bread Crumbs, found on Amazon.com or your local health food store. I got mine at Rosemeade Farmer's market, but I imagine they can also be found at stores like Whole Foods or Sprouts.

Zucchini and Corn Taco

Optional, add any meat or fish of choice.

Chicken & Corn Chili