Cooler weather means warmer meals. Soon families will be gathering around the table for meals that not only warm the body, but the soul as well. These meals don't have to cost a fortune and they also don't have to be loaded with fat. There are a number of cheap and healthy meals that are perfect for families. Best of all, many of these meals can be prepared on a busy work night. Take casseroles for example. Casseroles are affordable, easy, and can even be made healthy. This week, let's look at a couple delicious casseroles for those cold evenings.

Chili Cornbread Bake
Serves 4

8 cups of leftover chili
¾ cup cornmeal mix
¼ cup of all purpose flour
½ - ¾ cup milk
½ cup of sharp shredded cheddar cheese
½ teaspoon cayenne pepper

1. Pour the chili into an 8 inch baking dish.
2. In a medium bowl, mix the cornmeal mix, flour, and milk.
3. Pour the cornbread mixture over the chili and top with the cheese and cayenne pepper.
4. Bake at 350 degrees for 30 to 40 minutes, or until the cornbread is golden brown.
5. Serve with low-fat sour cream and salsa.

Chicken and Broccoli Casserole
Serves 8

4 split chicken breasts, roasted
10 ounce box of frozen broccoli
1 cup of low-fat shredded cheddar cheese
1 can of low-fat, low-sodium cream of mushroom soup
½ cup fat-free mayonnaise
2 eggs
Fresh cracked black pepper, to taste
1 sleeve of reduced fat butter crackers, crushed

1. Chop the chicken into bite sized pieces.
2. Blanch and drain the broccoli and allow it to cool slightly.
3. Combine the cheese, soup, mayonnaise, eggs, and fresh cracked black pepper.
4. Toss the chicken and broccoli with the soup mixture.
5. Pour the mixture into a medium sized baking dish and top with the crackers.
6. Bake at 350 degrees for 30 - 45 minutes or until golden brown and bubbly.
7. Serve with a side salad and crusty bread.

Do you ever wish you had something to do with all the odds and ends in your refrigerator and freezer? You may think that a ½ cup of sour cream, some leftover chicken, and a handful of vegetables aren't good for anything, but think again! In fact, these few ingredients are the perfect beginning to a delicious casserole. Casseroles are not only a wonderful way to use up leftover ingredients, but they can save you a lot of money in the kitchen as well. This week, let's discuss turning those ingredients you would normally throw away into a delicious meal.

Anytime you prepare a whole chicken, roast, turkey breast, or even a ham, there's usually leftovers. You may not think there are enough left to do anything with, but just a few cups of chopped up meat are perfect for casseroles. The same goes for vegetables and other side dishes. The truth is that just about any type of leftovers can be turned into a delicious casserole. Take Mexican, for example.

Mexican Shepherd's Pie
Serves 4

4 large tortillas
2 cups of leftover taco meat
2 cups of leftover beans
2 cups of leftover Spanish rice
1 cup of salsa
1 cup of nacho cheese
1 cup of shredded pepper jack cheese

1. Line an 8 inch nonstick baking dish with two of the large tortillas.
2. In a large bowl, mix the meat, beans, rice, salsa, and nacho cheese until well combined.
3. Top with remaining tortillas and shredded cheese.
4. Bake at 350 degrees until the tortillas start to brown and the filling is hot, about 30 minutes.

It's just that simple. All you have to do is be creative. Instead of throwing away useful ingredients or serving your family the same meal two nights in a row, you can turn leftovers into something new and delicious. This is the perfect way to use up holiday leftovers, but why wait for the holidays? Open your fridge and freezer and see what's waiting to be used. Who knows, you may create a new family favorite.

Is there anything more satisfying than a casserole on a cool evening? Not only are casseroles the perfect comfort food, but they're also extremely easy to make. In only a few minutes, you can prepare a casserole and help the kids with their homework. Thirty minutes to an hour later, you'll have a delicious meal that your entire family will enjoy. Here are a couple recipes to help get you started.

Lean Beef and Vegetable Pasta Bake
Serves 4

• 1 pound of 93-percent lean ground beef
• Fresh ground pepper, to taste
• Sea salt, to taste
• Olive oil
• 2 green peppers, chopped
• 1 large onion, chopped
• 8 ounces of sliced mushrooms
• 2 tablespoons, minced garlic
• 8 ounces penne pasta
• 16-ounce jar of organic pasta sauce
• 4 ounces of 2-percent mozzarella cheese

1. Cook ground beef and season to taste.
2. In the meantime, cook the vegetables and garlic in olive oil until slightly tender.
3. Boil pasta according to package directions.
4. Combine the meat, vegetables, sauce and pasta. Pour into an 8-inch dish that has been coated with cooking spray.
5. Top with cheese and bake at 400 degrees until the cheese is browned and bubbly.
6. Serve with whole wheat garlic bread and a side salad.

Chicken Mushroom Casserole
Serves 4

• 1 pound of boneless, skinless chicken breast
• Olive oil
• 8 ounces of sliced mushrooms
• 1 cup of frozen pearl onions, thawed
• 1 jar of chicken gravy
• 1 teaspoon of dried thyme
• Fresh ground pepper, to taste
• 1 refrigerated pie crust

1. Cook chicken in a skillet until cooked through and cut into bite-size pieces.
2. In the meantime, sauté the mushrooms in olive oil.
3. Combine the chicken, mushrooms, onions, gravy and seasonings.
4. Pour a quarter of the mixture into four large, oven-safe coffee mugs.
5. Roll out the prepared crust and use a large cookie cutter or paring knife to cut four circles of crust.
6. Top the mugs with the crust and bake at 350 degrees until the crust is golden brown.

Skip the long drawn out meals and let your casserole do the work.