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Chicken Tamales

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Learn how to make tamales with this recipe for delicious chicken tinga tamales with tomatoes and chipotles in adobo. You can also swap in turkey for the chicken in the filling (feel free to use leftover cooked turkey if you'd like--dark meat works best). Mexican grocery stores sell everything you need to make tamales, including corn husks and freshly ground corn masa, but you can also find the ingredients at most well-stocked grocery stores. The secret to a good tamale is mixing the dough thoroughly, until it's as airy as possible. If you have leftovers of the spicy chicken filling, use it to make nachos, serve it with scrambled eggs and tortillas, stuff it into tacos or serve it on tostadas.

Slow-Cooker Shrimp Noodle Bowls

The aromatic vegetables in the broth create a light yet distinct flavor of classic noodle bowls. Adding the lime juice, fish sauce and shrimp at the end keeps them from overcooking and their flavors from becoming diluted. If you have it, drizzle toasted sesame oil on top of this slow-cooker shrimp dish for nutty flair. For the prettiest appearance, use whole basil and cilantro leaves, instead of chopping them. Look for packaged lemongrass stalks near the plastic clamshells of herbs in the produce section of your supermarket.

Slow-Cooker Flounder with Thai Coconut-Curry Sauce

This dish boasts delicate, flaky flounder and a sweet, fragrant curry made with rich coconut milk, tender sweet potatoes and brown rice. The flounder--which can be substituted with tilapia, if desired--cooks well on top of the curry. Adding the flounder to the slow cooker for the last 20 minutes allows it to steam without overcooking. For the prettiest appearance, substitute whole fresh basil leaves for the sliced basil. To save prep time, purchase a package of prepeeled, prechopped sweet potatoes, such as the 16-ounce steam-in-bag package from Archer Farms, and use 14 ounces from it.