Italian Minestrone Soup in the Slow Cooker

I just made this today and it was soooo easy!  Now for the taste...  I will let'cha know what my thoughts are =)  I made a double batch.

pic is from A Year of Slow Cooking....

No I am not having this tonight BUT it will be in my things to cook soon!  This is perfect for the cooler temps that are soon upon us.  I just love homemade soup that's NOT from a can.  Also you can find the recipe HERE and she is hosting a giveaway for Chime.
Enjoy =)

Lasagna Pasta Pies

INGREDIENTS

1cup uncooked rotini pasta

1lb ground Italian sausage

1 1/2cups tomato pasta sauce

3/4cup ricotta cheese

1can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits

1cup shredded mozzarella cheese (4 oz)

 

DIRECTIONS

1 Heat oven to 350°F. Cook and drain pasta as directed on package. Meanwhile, in skillet, cook Italian sausage until no longer pink; drain. Stir in pasta sauce, ricotta cheese and pasta; cook 1 minute.

 

2 Separate dough into 8 biscuits; press each biscuit to 5 1/2-inch round. Firmly press 1 biscuit in bottom and up side of each of 8 ungreased jumbo muffin cups, forming 1/4-inch rim. Fill with sausage mixture; sprinkle with mozzarella cheese.

3 Bake 28 to 32 minutes or until golden brown. Cool 1 minute; remove from pan.

 

Thanks Pillsbury

Turkey & Black Bean Burritos

1 Tbsp Canola Oil
1 lb ground Turkey Breast
1 c canned Black Beans rinsed and drained
1 c finely chopped Red Pepper (I used Yellow because that's what I had on hand.  It was sooo good!)
1/2 c finely chopped Red Onion
1/4 c BBQ Sauce  (I know it does not sound right BUT it IS)
4 tsp fresh Lime Juice (I had the one in the bottle and it was fine)
1 tsp Chili Powder
1 tsp Ground Cumin
Salt as needed (I omitted)
4 (12-in) Whole Wheat flour tortillas (Ok...Again I used what was on hand and we had flour)
1 c Mixed Greens
1/2 c Low-Fat Cheddar Cheese (I used regular Cheddar Cheese)

In a skillet, heat oil on med. until hot.  Add turkey, onion, pepper and cook till turkey is done.  Add BBQ sauce, lime juice, chili powder, cumin and salt to taste (1/4)  Cook 5-7 min.

To serve place turkey mixture in a tortilla top with greens and cheese.  Serve with hot sauce.
This is not you regular taco but is has a little hint of sweetness to it.  These Turkey & Black Bean Burritos was a hit at my house.  Hope you try it out and leave me a comment of what you think.  Enjoy!  =)
Pics to come

Taco Soup

First off I don't know where I got this recipe.  If it's your recipe let me know and I will give you credit! 

My husband has been bugging me about this recipe..HE LOVES IT!  ok...so that's cool...BUT I COULDN'T FIND THE RECIPE NO WHERE!!!!!  So my husband goes in search mode.  He would look through every recipe book, bucket, door that I would possibly have recipes stored and say "Where did you put it?".. And everyday he would ask "Did you find the Taco Soup recipe?"   I would say "Nope"...So now that it's Saturday and we had no place to go I was determined to find the TACO SOUP recipe!  Within 5 min. of looking I FOUND IT!!!  Now I am going to cook it tomorrow....LOL!  I don't have any ground beef, what am I to do?  He will probably make a special trip to the store to get some ground beef.  Well see.  So now I have it typed up on this post and never loose it again!  =)))

1 lb ground beef
1/2 c onion, chopped
1 (28oz) can whole tomatoes, with juice
1 (14oz) can kidney beans, with juice
1 (17oz) can corn, with juice
1 (8oz) can tomato sauce
1 pkg. taco seasoning
1-2 c water
salt and pepper to taste

Brown beef and then drain.  Add onions and cook until onions are tender.  Add remaining ingredients and simmer for 15 min.  May serve with sour cream, shredded cheese, and corn chips.  ENJOY!!

Italian Chicken Soup

Cold weather is comming.  (I hope) Italian Chicken Soup ~ This looks soooooooooooo Good!!  I so LOVE to cook!  This one is up on my list.  Check out her web. site to view full recipe...You won't be sorry.

Turkey Pot Pie

~adapted from Pillsbury

Ingredients:
1 box Pillsbury refrigerated pie crusts, softened as directed on box
Filling:
1/3 c butter or margarine
1/3 c chopped onion
1/3 c all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1 can (14oz) chicken broth (I boiled my chicken and used the broth)
1/2 c milk (I used evaporated milk)
2 1/2 c shredded cooded trukey (I boiled my chicken and used that instead)
2 c Green Giant Valley Fresh Steamers frozen mixed veggies. thawed (I used 1/2 c each of corn, peas, and carrots out of a can)

Just a side note: When I boil my chicken I use about 3/4 TBS.garlic powder, 1tsp.season salt, 1/4pepper.

1. Heat oven to 425*. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
2. In 2-quart saucepan, melt butter over med. heat. Add onion; cook 2 min., stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3. Stir in trukey and mixed veggies. Remove from heat. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4. Bake 30-40 min. or until crust is golden brown. During last 15-20 min. of baking, cover edge of crust with strips of foil to prevent excessive browning.  Let stand 5 min. before serving.
Next time I will make 2 of these.  It was that good!
Enjoy!