Crock Pot Tortellini-Roasted Tomatoes-Winter Vegs

9 oz package three cheese or spinach tortellini
16 oz roasted tomatoes
16 oz tomato pasta sauce
10-16 oz of chopped frozen mixed winter vegetables (broccoli, cauliflower, carrots, etc.)
3 TBS basil
2 TBS Garlic & Herb seasoning
2 TBS pepper seasoning or Italian seasoning

• In a slow cooker, pour 8 oz of tomato pasta sauce into the bottom
• Sprinkle on one-third of the basil and seasonings
• Add tortellini, spread evenly over pasta sauce
• Add 16 oz roasted tomatoes
• Sprinkle on one-third of the basil and seasoning
• Add mixed vegetables
• Pour 8 oz of tomato pasta sauce over the vegetables
• Sprinkle on top the remaining basil and seasoning.

• Cover and cook on the high setting, about 2 hours and 15 minutes.
• Serve with grated parmesan cheese (optional)
• Makes four servings.

Slow Cooker Vegetarian Chili. Low Salt, Low Sugar

5 tomatoes (chopped)
4 sweet peppers (chopped)
1 jalapeno-style pepper, chopped, seeds removed (optional)
1.5 Cups carrots (chopped)
4 stalks celery (chopped)
2 onions (chopped)
15 oz. canned kernel corn no salt added
15 oz pinto beans no salt added
1 tsp chili powder
2 tsp ground cumin
15 oz. mild chunky salsa
6 bay leaves

Mix together all ingredients into a slow cooker. 
Cover and cook on low heat, about 8 hours.

Top with grated cheese (optional).
Makes 6 servings.