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This Santa Fe Chicken and Lentil Casserole is just as healthy and delicious as it is colorful and festive. It’s loaded with plenty of delicious chicken and vegetables and makes eight servings at about 380 calories per serving.

Hey, I like a good helping of that filling, good-old comfortable “guilt food” now and then, too, but sometimes, it is nice to push the boundaries somewhat and find something healthy and tasty outside the usual comfort zone. I haven’t used lentils often in my cooking (they just weren’t something Mother used much in her cooking, so I never really got good exposure to them at a young age), but I have to say, this is a really tasty casserole, and it manages to be relatively low-cal and low-sodium (each serving contains just 22.5% of the daily recommended amount) and have good helpings of dietary fiber, lean protein, and complex carbs. Kudos to Olena at iFOODreal for developing such a yummy and healthy original recipe.

Recipe and photo courtesy of iFOODreal

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Quick tip: Refrigerate covered for up to 3 days or freeze in an air tight container for up to 3 months.

Chili is always a great option if you want a hearty, filling one-pot meal that makes an ample amount of servings. This Delicious Homemade Chili recipe makes use of a few clever twists on the classic dish to make it a bit leaner while still giving you plenty of that rich, savory Tex-Mex flavor.

Now that we can officially say the summer is gone and fall has arrived, it is again that time of year when I start thinking about making a good pot of chili again. It’s a really filling one-pot recipe (comfort food for me) that’s great for family meals and for parties. I believe that some form of chili is cooked at the tailgate I go to at least once per season. And every single person I’ve served this chili has loved it as much as I do!

Recipe and photo courtesy of Crazy Horse’s Ghost

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Quick Tip: Serve this amazing chili with homemade grilled cheese sandwiches.

Though they’re traditionally cooked in the oven, it turns out that they turn out very well in your slow-cooker, too.  These Slow-Cooker Stuffed Bell Peppers are super-easy to make, and each one is a nice, self-contained meal, with plenty of healthy protein, vitamins, and juicy, savory flavor!

When my paternal grandmother, whom all the grandchildren knew affectionately as “Lolly,” wanted her home to have the captivating aroma of a nice, home-cooked meal, she would chop up some sweet onion and bell pepper and sauteed it in some butter or olive oil for a few minutes.  Something about that smell always drew me in, and I have to say, I always liked the taste of stuffed bell peppers, too.  Much as I liked the Stouffer’s ones from the grocery store, they just didn’t compare to homemade ones.  It turns out, with my Crock-Pot, I could make them at home much more easily–and enjoy that seductive bell pepper aroma all day.  Needless to say, I was very pleased.

Recipe and photo courtesy of The Recipe Critic

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Quick tip: Instead of ground beef, these also taste great with ground turkey or even without any meat!

Ropa Vieja literally means “old clothes” in Spanish, and though, as the name implies, it may not be the most elegant-looking dish in the world, but it has a nice splash of color and is chock full of great, savory Latin American flavor. And this version for the slow cooker makes putting it together super-easy and leaves the meat as tender as ever.

Some days, you just want a nice escape.  And though I enjoy my escapists shows and love reading a good book, now and then, eating the right sort of meal can be a nice adventure to another world, too.  I broke out my Crock-Pot yesterday morning to put this Slow Cooker Ropa Vieja together, and by the evening, I was enjoying a delicious stew and imagining myself in some humble but bustling cafe in Puerto Rico.  Latin America does know how to do comfort food.

Recipe courtesy of  Food & Wine.

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Quick tip: Add more jalapenos if you like your food hot and spicy!

It may not be as famous as seafood gumbo or jambalaya, but you can get that great flavor of New Orleans and the Deep South in easy-to-make casserole form, too. This Cajun Shrimp & Cornbread Casserole has all of those great savory tastes with just the right amount of spice for a little kick.

And you will be amazed how quickly you can put this together! It’s hard to beat a casserole for convenience, and I have always loved the cuisine of the Deep South (call it a bit of a bias for “home”).

This recipe combines the two in a nice way that I hadn’t tried, and I was very happy with the results.  If you like cornbread, you really should try this! My family loved it, and now they’re demanding I make it at least once a month!

Recipe and photo courtesy of  Recipe.com.

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Quick tip: If you’re allergic to seafood, try using chicken instead of shrimp.

Break out the Crock-Pot again because we’ve found another perfect recipe for it! This creamy Roasted Garlic Tomato Soup is surprisingly easy to prepare and is great for all seasons. Pair with a heavier main course for a large dinner or with a simple sandwich or salad for a lighter, refreshing lunch.

In a pinch, anyone can grab a bit of tomato soup in a can and warm it up with some milk. But why settle for that, when homemade tomato soup like this is so much more savory and mouth-watering–and did I mention easy to prepare? Make a quick run to the store for the ingredients, break out your blender and slow cooker, and get cracking! You won’t regret it, I promise!

Recipe courtesy of A Duck’s Oven

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Quick Tip: Everyone knows soup gets better the next day, so make sure you’ll have enough for leftovers!