Do a little (very little!) prep in the morning, and come home to a warm, substantial supper.Everyday Food magazine offers quick, healthy solutions for everyday meals -- from the kitchens of Martha Stewart Living. For more recipes and additional tips, visit www.marthastewart.com/everydayfood. Questions or comments about the column should be sent to: firstname.lastname@example.org.Spicy turkey chili1 1/2 pounds boneless skinless turkey thighs, cut into 1-inch pieces3 cloves garlic, minced1 medium yellow onion, diced small2 serrano chiles, seeded and minced1 chipotle chile in adobo, seeded and minced1 can (28 ounces) whole peeled tomatoes, pureed2 tablespoons chili powderCoarse salt2 cans (15.5 ounces each) black beans, drained and rinsed1 tablespoon white vinegar1. In a 5- to 6-quart slow cooker, combine turkey, garlic, onion, serrano chiles, chipotle chile, tomato puree, chili powder and 1 teaspoon salt. Cover and cook on high until turkey is fork-tender, about 3 hours (or 6 hours on low).2. Add beans and cook until warmed through, about 30 minutes more. Stir in vinegar and season with salt.Nutritional information per serving: 337 calories, 10 grams fat (2 grams saturated fat), 31 grams protein, 28 grams carbohydrates, 10 grams fiber, 27 percent of calories from fat.Italian braised porkThis tender pork would also be wonderful over pasta or polenta.2 tablespoons olive oil2 1/2 pounds boneless pork shoulderCoarse salt and pepper1 large yellow onion, diced small3 cloves garlic, minced1 stalk celery, diced small3/4 teaspoon fennel seeds1/2 cup dry red wine, such as cabernet sauvignon or merlot1 can (28 ounces) crushed tomatoes4 cups prepared couscous, for serving1. In a large skillet, heat oil over medium-high. Season pork with salt and pepper and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer pork to a 5- to 6-quart slow cooker. Reduce heat to medium and add onion, garlic, celery and fennel seeds to pan; cook until onion is softened, about 4 minutes.2. Add wine and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker along with tomatoes. Cover and cook on high until pork is very tender, about 4 hours (or 8 hours on low).3. Transfer pork to a cutting board. With two forks, shred meat into bite-size pieces, discarding any large pieces of fat. Skim fat off sauce and discard. Return shredded pork to slow cooker and stir to combine. (To store: Cool, cover and refrigerate up to 3 days.) Serve over couscous.Nutritional information per serving: 586 calories, 32 grams fat (10 grams saturated fat), 50 grams protein, 19 grams carbohydrates, 5 grams fiber, 49 percent of calories from fat.