• 3 1/2 lbs potatoes, peeled and cut into 3/4 inch pieces
• 1 small sweet red pepper, seeded and chopped
• 1 (10 oz.) pkg frozen chopped broccoli
• 4 cups chicken broth
• 1/3 cup half-and-half
• 1/3 cup reduced-fat sour cream, plus additional for garnish

• 1 Tbsp cornstarch
• 1 tsp salt
• 1/2 tsp black pepper
• 4 scallions, trimmed and thinly sliced
• 4 slices bacon, cooked and crumbled
• shredded cheddar cheese for garnish

1. Combine potatoes, red pepper and broccoli in a slow cooker
2. Pour broth over the top
3. Cover and cook 3 hours on high, or 6 hours on low (or until potatoes are tender)
4. In a small bowl, stir together half-and-half, 1/3 cup sour cream, cornstarch, salt, and pepper
5. Remove slow cooker cover and mash potatoes slightly.
6. Stir in half-and-half mixture and scallions
7. Spoon soup into bowls and garnish with bacon, shredded cheese, and sour cream

• 4 sweet Italian turkey sausage links, casings removed
• 1 can (28oz.) crushed tomatoes
• 1 cup frozen cut green beans
• 1 large onion, chopped

• 1/2 tsp Italian seasoning
• 1 pkg (9 oz.) refrigerated cheese tortellini
• 1 Tbsp chopped fresh oregano
• 1 cup water

1. Crumble sausages into a bowl and stir together with tomatoes, green beans, onion and Italian seasoning.
2. Place the mixture into the bottom of a slow cooker.
3. Cover and cook on high for 3 hours or low for 6 hours.
4. When there is about 20 minutes remaining, stir in tortellini, oregano, and water.
5. Replace lid and continue cooking for 20 minutes.
6. Serve immediately.

• 2 (14 oz.) cans diced tomatoes
• 28 oz. can crushed tomatoes
• 15 oz. can butter beans
• 15 oz. can black beans
• 2 (15 oz.) cans mild chili beans
• 2 (6 oz.) cans tomato paste

• 1 bell pepper, diced
• 1 onion, diced
• 1 Tbsp cumin
• 2 Tbsp chili powder
• 2 Tbsp garlic powder
• 1 Tbsp onion powder
• 1 Tbsp ground fresh chili paste
• 1 tsp oregano

1. Combine all ingredients in a slow cooker or stock pot.
2. Cook for 6 hours on high or medium-high heat.

Note: If chili is still a liquid consistency, boil on high for a few minutes.

• 1 box breaded, frozen eggplant cutlets (I buy mine at Trader Joe's)
• 1/2 jar spaghetti sauce

• 1 cup frozen or fresh spinach
• 1/2 cup mushrooms, sliced
• mozzarella cheese

1. Preheat oven to 350.
2. Place eggplant on a lightly greased cookie sheet.
3. Spoon sauce on top of eggplant.
4. Top with spinach, mushrooms, and mozzarella cheese.
5. Bake for 30 minutes or until golden brown.