With kids on the fast-track to basketball or band practice, music lessons and dance classes and long, busy days for parents, it may be a struggle to make sure everyone is eating right.

Slow cookers make family dinners much easier. A hot dish is ready to put on the table, with time left over to spend hearing about everyone's day. Connie Guttersen, nutrition instructor at the Culinary Institute of America, author of "The Sonoma Diet" and a mom, developed these family-friendly recipes. 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.

To find 1,000 bean recipes, visit www.VegetableWithMore.com.

Red, White and Bean Minestrone

This colorful Red, White and Bean Minestrone soup, with Cannellini and Red Kidney beans, is great when topped with pesto and parmesan.

Serves: 7 to 9

Preparation time: 20 minutes

Cooking time: 6-7 hours

1 tablespoon extra virgin olive oil

1/4 cup Italian turkey sausage, in small pieces

2 tablespoons tomato paste

1 cup chopped onion

1 cup chopped celery

2 tablespoons minced garlic

1 cup chopped carrots

1 teaspoon dried oregano

1 can (16 ounces) chopped canned tomatoes

5 cups chicken stock

1 can (15.5 ounces) Bush's Cannellini Beans with liquid

1/2 can (16 ounces) Bush's Red Kidney Beans, drained

2 cups zucchini cut into 1/2-inch pieces

2 cups baby spinach

11/2 cups cooked bowtie pasta

2 tablespoons pre-packaged pesto

2 tablespoons fresh grated parmesan cheese

Heat olive oil over medium heat in a medium saute 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, approximately 5 minutes. Pour into a 4-quart slow cooker. Add tomatoes and chicken stock. Cook on low setting for 6-7 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.

Winter White Bean Chili

This is a lightly spicy meal that is sure to be a kid pleaser with chicken, cumin and Great Northern beans.

Serves: 7 to 9

Preparation time: 30 minutes

Cooking time: 4 hours 15 minutes

1 tablespoon extra virgin olive oil

1 cup chopped onion

1 cup chopped celery

2 tablespoons minced garlic

1 cup chopped carrots

1 pound chicken breasts, shredded, boneless, skinless

2 cups chopped zucchini

1/2 cup brown rice (not instant)

21/2 cups low sodium chicken stock

2 cans (4 ounces) mild Mexican green chiles, drained

1/4 teaspoon cumin

2 cans (15.8 ounces) Great Northern Beans with liquid

1 tablespoon chopped oregano

1 tablespoon chopped parsley

Salt and black pepper, to taste

Monterey and Colby cheese, to taste

Green salsa verde, to taste

Heat 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.

Slow Cooker Spaghetti and Meatballs

This version is veggie-rich with beans and spinach.

Serves: 6 to 8

Preparation time: 20 minutes

Cooking time: 8-10 hours

For meatballs:

1 tablespoon extra virgin olive oil

1 cup finely diced onion

1 cup finely diced celery

1/2 cup finely diced carrots

2 tablespoons minced garlic

1 slice whole wheat bread torn into pieces

1 each egg, lightly beaten

1/4 cup nonfat milk

1 pound lean ground turkey

3/4 pound reduced fat, Italian turkey sausage, casings removed

salt and black pepper, to taste

For sauce:

4 cups baby spinach, washed

2 cans (14.5 ounces) unsalted, diced tomatoes with liquid

1 can (6 ounces) tomato paste

1 tablespoon chopped fresh basil

1 can (16 ounces) Bush's Garbanzo Beans with liquid

1 pound whole wheat spaghetti

Grated parmesan cheese, as needed

For 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, approximately 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.

Pre-heat the oven at 375 F. 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 8-10 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.