Try Winter White Bean Chili, a slightly spicy meal that is sure to be a kid pleaser with chicken,cumin and great northern beans.

In an increasingly busy world, parents often struggle to serve delicious, homemade meals for their families. Now, fixing family dinners is easy and convenient with three new slow cooker recipes. With minimal morning preparation, parents can go about the day without worrying about mealtime. Slow cooker recipes allow you to serve a complete dinner with plenty of time left to spend with your family over a hot meal.

Connie Guttersen, R.D., Ph.D., nutrition instructor at The Culinary Institute of America, author of "The Sonoma Diet" and mom, developed these family-friendly recipes. As a mom, Guttersen knows how moms struggle to get their kids to eat their veggies. She created these slow cooker dishes, that include veggies such as beans, because they have a taste that kids love and are simple for moms to prepare.

"My kids love sitting at the dinner table before a warm bowl of soup or chili. I feel good about serving them my slow cooker recipes, such as minestrone, since they include beans, which have more protein and fiber than any other vegetable," explains Guttersen.

These slow cooker dishes are also convenient to pack in resealable containers for school lunches or to quickly warm up for leftovers.

Preparation time: 30 minutesCooking time: 4 hours 15 minutes1 tablespoon extra virgin olive oil1 cup chopped onion1 cup chopped celery2 tablespoons minced garlic1 cup chopped carrots1 pound chicken breasts, shredded, boneless, skinless2 cups chopped zucchini½ cup brown rice (not instant)2½ cups low sodium chicken stock2 cans (4 ounces) mild Mexican green chiles, drained¼ teaspoon cumin2 cans (15.8 ounces) great northern beans with liquid1 tablespoon chopped oregano1 tablespoon chopped parsleySalt and black pepper, to tasteMonterey and Colby cheese, to tasteGreen salsa verde, to tasteHeat olive oil over medium heat in a medium sauté pan. Add onions, celery, and garlic. Cook until garlic is aromatic, about 5 minutes.Place carrots in bottom of slow cooker. Top with chicken, onions, celery and garlic mixture.Add zucchini, rice, chicken stock, chiles, cumin and beans.Cook in 4-quart slow cooker on high setting for 4 hours or until vegetables and chicken are tender.Add oregano and parsley. Cook for 5 minutes. Adjust seasoning with salt and pepper. Serve with desired amount of cheese and green salsa Verde on top.Makes 7 to 9 servings.

Preparation time: 20 minutesCooking time: 8 to 10 hours<B>Meatballs</B>1 tablespoon extra virgin olive oil1 cup finely diced onion1 cup finely diced celery½ cup finely diced carrots2 tablespoons minced garlic1 slice whole-wheat bread torn into pieces1 each egg, lightly beaten¼ cup nonfat milk1 pound lean ground turkey¾ pound reduced fat, Italian turkey sausage, casings removedsalt and black pepper, to tasteSauce4 cups baby spinach, washed2 cans (14.5 ounces) unsalted, diced tomatoes with liquid1 can (6 ounces) tomato paste1 tablespoon chopped fresh basil1 can (16 ounces) garbanzo beans with liquid1 pound whole-wheat spaghettiGrated Parmesan cheese, as neededFor the meatballs: Heat olive oil over medium heat in a medium sauté pan. Add onions, celery, carrots, and garlic. Cook until vegetables are soft and garlic is aromatic, about 15 minutes, let cool.Combine bread, egg, and milk in a large bowl. Add onion mixture, ground turkey, and turkey sausage. Mix well. Season with salt and pepper.Preheat the oven at 375 degrees. Form mixture into 21-2-inch balls. Place on a lightly oiled baking sheet, do not let touch. Bake for 20 minutes or until cooked through.For the sauce: Put the spinach in the bottom of a 4-quart slow cooker.Pour both cans of tomatoes, tomato paste, basil, garbanzo beans and cooked meatballs into the slow cooker.Cover and cook all ingredients on low for 8 to 10 hours.When ready to serve, boil a large pot of water. Add the spaghetti and cook according to package directions. Drain. Place a portion of spaghetti on each plate, top with sauce, meatballs, and grated Parmesan cheese.Makes 6 to 8 servings.

Preparation time: 20 minutesCooking time: 6 to 7 hours1 tablespoon extra virgin olive oil¼ cup Italian turkey sausage, in small pieces2 tablespoons tomato paste1 cup chopped onion1 cup chopped celery2 tablespoons minced garlic1 cup chopped carrots1 teaspoon dried oregano1 can (16 ounces) chopped canned tomatoes5 cups chicken stock1 can (15.5 ounces) cannellini beans with liquid½ can (16 ounces) red kidney beans, drained2 cups zucchini cut into 1/2-inch pieces2 cups baby spinach1½ cups cooked bow tie pasta2 tablespoons prepackaged pesto2 tablespoons fresh grated Parmesan cheeseHeat olive oil over medium heat in a medium sauté pan. Add sausage, brown well.Add tomato paste, cook 5 minutes until brown.Add onions, celery, garlic, carrots and oregano. Cook until garlic is aromatic, about 5 minutes.Pour into a 4-quart slow cooker. Add tomatoes and chicken stock.Cook on low setting for 6 to 7 hours or until the vegetables are tender.Stir in beans, zucchini, spinach and cooked pasta. Cook on high setting for 8 minutes or until beans and pasta are warmed through and spinach has wilted.To serve: Pour the soup into a bowl. Top with a little pesto and fresh grated Parmesan cheese. Makes 7 to 9 servings.