Originally from the book, "The Best Slow Cooker Cookbook Ever", this recipe has been modified to reduce the calories, fat, saturated fat, sugar and sodium. Modifications have also increased the calcium, fiber and protein per serving. Makes 8 servings.
32 oz. Kitchen Basics Vegetable Stock (no added sodium)
1 (15oz) can whole kernel corn, no salt added
5 oz. chopped onion (substituted for a leek)
1 elephant garlic clove, chopped (substituted for 2 garlic cloves)
1 TBS dried basil (or 1/4 Cup fresh basil)
4 cups homegrown cherry tomatoes (substituted for 28 oz can of diced tomatoes)
5 oz. chopped red and green bell peppers
5 oz. snow peas, chopped (substituted for zucchini)
1 (9 ounce) package of Buitoni Cheese & Roasted Garlic tortelloni
1 TBS black pepper (instead of garlic pepper)
1 TBS Italian seasoning
1 TBS Mrs. Dash, table blend
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In a 4-quart slow cooker, mix all ingredients together.
Cover & cook on high, 3 1/2 to 4 hours. Don't overcook!
top with grated parmesan cheese, if desired
per serving:
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