Lets Celebrate Cinco de Mayo : Chicken Tamale Potpies /Spicy Black Beans/Ginger Turkey /Chicken Meatball Soup

                                           Serves 4
Serve these individual potpies with a side of spicy black beans  Turkey /Chicken Meatball Soup (recipes below)

 2       teaspoons canola oil
1       cup chopped onion 
12     ounces ground chicken
1       tablespoon ground cumin
1/2    teaspoon chili powder
1/2    teaspoon salt, divided
1       cup chopped zucchini
3/4    cup fresh corn kernels
1     10-ounce can diced tomatoes and green chiles, un-drained
1     8-ounce can unsalted tomato sauce
Cooking spray 
1/2   cup coarsely ground yellow cornmeal
1-1/2   cups water, divided
3          ounces Monterey Jack cheese, shredded and divided (about 3/4 cup)
Make a Ginger Turkey /Chicken Meatball Soup (recipe below )

1.    Preheat oven to 400°.
2.    Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 3 minutes. Add chicken; cook 3 minutes, stirring to crumble. Stir in cumin, chili powder, and 1/4 teaspoon salt; cook 1 minute. Add zucchini, corn, tomatoes, and tomato sauce; bring to a boil. Reduce heat; simmer 8 minutes, stirring occasionally. Divide chicken mixture evenly among 4 (10-ounce) ramekins coated with cooking spray. Place ramekins on a jelly-roll pan.
3.    Place remaining 1/4 teaspoon salt, cornmeal, and 1/2 cup water in a medium bowl, stirring to combine. Bring remaining 1 cup water to a boil in a medium saucepan. Gradually add cornmeal mixture to pan; cook 3 minutes or until thickened, stirring frequently. Stir in 2 ounces cheese. Divide cornmeal mixture evenly among ramekins. Sprinkle evenly with remaining 1 ounce cheese. Bake at 400° for 15 minutes or until light golden brown.

Spicy Black Beans:
Heat 2 teaspoons canola oil in a medium saucepan over medium heat.
Add 1/2 cup diced green bell pepper and 2 minced garlic cloves; sauté until soft.
Stir in 1 (15-ounce) can rinsed and drained black beans,
1 tablespoon fresh lime juice, and 1/2 teaspoon grated lime rind; cook until thoroughly heated (about 5 minutes).
Stir in 1/2 teaspoon crushed red pepper, if desired.

Ginger Turkey /Chicken Meatball Soup:
2         teaspoons canola oil
1/4     cup finely chopped green onions (2)
8        cloves garlic, minced
1        tablespoon grated fresh ginger
2        egg whites
3/4     cup panko (Japanese-style bread crumbs)
1/2     cup finely chopped red sweet pepper (1 small)
3        tablespoons reduced-sodium soy sauce
2        teaspoons sesame oil
1        pound uncooked ground chicken breast or turkey breast
1/2     cup chopped yellow onion (1 medium)
2-1/2  cups reduced-sodium chicken broth
1-1/2  cups water
2        tablespoons rice wine vinegar
1        tablespoon honey
1        teaspoon crushed red pepper
1-1/2  cups cooked brown rice
1/2     cup snipped fresh basil
1 .  In a large nonstick skillet heat canola oil over medium heat. Add green onions; cook and stir about 2 minutes or until tender. Add half of the garlic and the ginger; cook and stir for 30 seconds more. Remove from heat.
2 .  In a large bowl combine green onion mixture, egg whites, panko, sweet pepper, 1 tablespoon of the soy sauce, and 1 teaspoon of the sesame oil. Add ground chicken; mix well. Shape chicken mixture into 1-inch meatballs. In the same skillet cook meatballs over medium-high heat until brown, turning occasionally. Set aside.
3 .  In a large saucepan heat the remaining 1 teaspoon sesame oil over medium-high heat. Add yellow onion; cook for 2 to 3 minutes or until nearly tender, stirring occasionally. Add the remaining garlic; cook and stir for 30 seconds. Add the remaining 2 tablespoons soy sauce, broth, the water, vinegar, honey, and crushed red pepper. Bring to boiling; stir in meatballs. Return to boiling; reduce heat. Simmer, uncovered, until meatballs are cooked through (165 degrees F). Stir in cooked rice and basil.