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.

Roasted Tomatoes

Roasted tomatoes add so much more tomato flavor to any recipe you prepare that calls for tomatoes (such as pasta sauce, whole tomatoes or diced tomatoes). And it's an easy way to preserve the harvest for use throughout the year, either canned or frozen.

To preserve the most flavor, roast them at a low temperature for a long period of time. Convection ovens, which distribute the heat more equally, are great for this. If you don't have a convection oven, be sure to turn the tomatoes once at the midpoint of the roasting process.

Our recipe:
• Cut fresh tomatoes into equally thick slices, about a quarter-inch to a half-inch thick (no peeling necessary!). Cherry tomatoes can be cut in half.
• Place cut tomatoes in a single layer on a cookie sheet lined with parchment paper. 
• Drizzle with olive oil.
• Bake for 90 minutes to two hours at 300 degrees (250 if your convection oven goes that low). If roasting on two trays simultaneously on upper and lower racks, switch them half way through. Check for doneness at 90 minutes; go longer if necessary.
• The tomatoes will shrink, but should still look somewhat meaty.
• Freeze in small batches or can them (hot water processing) in pint or quart jars.

Four Bean Chili

Nutritious. Warming. Low in calories, salt, carbs, fat and sugar. High in fiber. Colorful. Vegan (minus the grated cheese). Mild. Easy!
 
4 oz. red beans
4 oz. black turtle beans
4 oz. great northern white beans
4 oz. pinto beans
32 oz. chopped tomatoes (we combine cherry tomatoes and roasted tomatoes)
10 oz. diced sweet red and green peppers (hot peppers optional)
5 oz. chopped onions
3 cloves garlic
1 TBS dried basil leaves
1 TBS chili powder
1 TBS ground cumin
1 TBS Mrs. Dash Fiesta Lime
2 C hot water

For best results, soak dried beans overnight. If using canned beans, rinse thoroughly.

Mix all ingredients into a four-quart slow cooker. Low heat for approximately 8 hours.

Optional: top serving with grated cheese. To increase the spicy heat, add a chopped jalapeno pepper.

Serves 8.

Corn & Black Bean Quinoa Salad

From Eating Well, Aug. 2013

(h^f = high fiber )

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.

Chicken Thighs/Mandarin-Tomato/CrockPot

8 oz chicken thighs, skin removed, cut into 1" pieces
1 onion, chopped
12 oz. carrots, chopped
14.5 oz diced tomatoes, no salt added
6 oz tomato paste, no salt added
2 cloves garlic, minced
4 mandarins, segmented
1 blood orange, juice and zest
1 TBS dried basil
1 tsp rosemary
1 tsp oregano
1 tsp thyme
1 tsp ground pepper
1 tsp Mrs Dash Garlic & herb seasoning
1 tsp sugar
2 TBS lemon juice (optional)

In a slow cooker, combine the chicken, onion, carrots, diced tomatoes, tomato paste, garlic, the mandarin segments, juice of the blood orange, the zest of the blood orange, basil, rosemary, oregano, thyme, ground pepper and Mrs. Dash. Mix thoroughly.

Cover and cook on low heat in the slow cooker for 5-6 hours. Don't let the chicken get too dry. Stir in the sugar and lemon juice (optional). Serve over rice.

Makes four servings.
Nutrition per serving:

Healthy, Easy Blueberry Smoothie

2 Cups Unsweetened Almond milk, vanilla flavor

1 frozen banana

1 Cup Non-Fat Greek yogurt, plain

1 Cup frozen blueberries (or pluots, peaches, mulberries, pitted cherries, etc.)

Blend almond milk, banana and yogurt. Add blueberries. Blend on high speed until mixed thoroughly.

Makes 32 ounces (four servings)

Nutritional data for an 8 oz. blueberry smoothie: