Favorite slow-cooked dinners for fall

• 2 lbs boneless, skinless chicken breast
• 17-oz can chipotle peppers in adobo, chopped
• 128-oz can diced tomatoes
• 3 cloves garlic, chopped
• 1 Tbsp cumin
• 1 tsp oregano
• 12 leaves romaine lettuce

Optional:

• Chopped scallions
• Chopped cilantro
• Diced red onion
• Sliced avocado
• Salsa
• Hot sauce

• 3 Tbsp olive oil
• 2 medium yellow onions, diced
• 1 lb eggplant, diced
• ½ lb zuchinni, diced
• ½ lb summer squash, diced
• 2 red bell peppers, diced
• 1 lb tomatoes, diced
• 4 cloves garlic, chopped
• 2 Tbsp tomato paste
• 3 cups low-sodium white cannelli beans, drained and rinsed
• ¼ cup chopped fresh basil leaves

• 2 cups water
• 1 cup white wine
• 3 shallots, sliced
• ⅓ cup chopped celery
• 2 cloves garlic, minced
• 2 large sprigs fresh dill
• 2 Tbsp lemon juice
• 4 6-oz salmon fillets

Optional

• Lemon wedges
• Fresh dill, chopped

• Cooking spray
• 1 cup sliced celery
• 1 lb sweet potatoes, cubed
• 1 large yellow onion, sliced
• 2 cloves garlic, chopped
• ¼ cup chopped fresh parsley, divided (2 Tbsp + 2 Tbsp)
• ½ tsp dried oregano
• 4 skinless chicken breast, bone-in
• ⅛ tsp salt
• ⅛ tsp pepper
• 1 Tbsp olive oil
• 1 cup low-sodium chicken broth

• 2 Tbsp olive oil
• 4 garlic cloves, minced
• ½ tsp crushed red pepper flakes
• 1 bay leaf
• 2 Tbsp chopped fresh parsley
• 1 Tbsp chopped fresh basil
• 1 large onion, diced
• 2 large carrots, grated
• 1 cup diced celery
• 1 cup dried black lentils
• 1 28-oz can crushed tomatoes
• 3 cups low-sodium vegetable broth