Creamy Tortellini Soup

• 1
  1 1/2 ounce envelope white sauce mix
• 4
  cups water
• 1
  14 ounce can vegetable broth
• 1 1/2
  cups sliced fresh mushrooms
• 1/2
  cup chopped onion
• 3
  cloves garlic, minced
• 1/2
  teaspoon dried basil, crushed
• 1/4
  teaspoon salt
• 1/4
  teaspoon dried oregano, crushed
• 1/8
  teaspoon cayenne pepper
• 1
  7 ounce package dried cheese tortellini (about 2 cups)
• 1
  12 ounce can evaporated milk
• 6
  cups fresh baby spinach leaves or torn spinach
• Ground black pepper (optional)
• Finely shredded Parmesan cheese (optional)

Directions

1. Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
3. Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.
4. Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper andParmesan cheese. Makes 4 servings.

*****I added Italian sausage to this, and it was REALLY good!!*****

Source: http://www.bhg.com/recipe/soups/creamy-tortellini-soup/

Breakfast Muffins

20 eggs1/2 pint half and half
2 cups shredded cheddar cheese
16 ounces bulk breakfast sausage (cooked, drained and crumbled)
48 Ritz crackers (crushed)

Preheat oven to 450 degrees.  Put muffin cups into 3 dozen muffin tins.  Whisk eggs and half and half together in a large bowl.  Stir in crackers, cheese, and sausage.  Fill muffin cups 3/4 full.  Bake for 8-10 minutes, until a toothpick comes out clean. 

Sausage and Kale Soup (Zuppa Toscana)

• 1 lb. Italian sausage
•   3large russet baking potatoes , sliced in half, and then in 1/4 inch slices
• 1 large yellow onion , chopped
• 2 garlic cloves , minced
• 2-3 cups kale, chopped
• 16 oz. can chicken broth
• 1 quart water
• 1 c. heavy whipping cream

1. Brown the sausage in a skillet over medium-high heat until no longer pink.
2. Place cooked sausage, chicken broth, water, garlic, potatoes and onion in the slow cooker.
3. Cover & cook on low for 4-5 hours until potatoes are cooked and soft.
4. Turn the slow cooker off and add the kale.
5. Return the lid and let sit for 5 minutes.
6. Stir in whipping cream and serve.

This was absolutely delicious!  It was super easy to make as well.  We're having this again later this week.  Yummy!

 (I only mildly changed this recipe. The original link is here: http://getcrocked.com/2011/10/23/slow-cooker-zuppa-toscana-copycat/ )

Easy Spaghetti with Meat Sauce

Easy Spaghetti with Meat Sauce 

1 pound Italian sausage (or ground beef if you prefer)
2 tablespoons chopped red onions
(1) 24 ounce jar of prepared spaghetti sauce (we like Classico Fire Roasted Tomato and Garlic)
(1) 8 ounce jar of tomato sauce
garlic and herb seasoning
1 pound whole wheat spaghetti noodles, broken into pieces and then cooked according to package

Brown the Italian sausage in a large skillet.  When nearly done, add the red onion and stir for a minute.  Drain the excess oil.  Add the spaghetti sauce, tomato sauce, and garlic and herb seasoning.  Simmer for 15 minutes.  Stir together with the cooked spaghetti noodles and serve topped with Parmesan cheese.