Crockpot Tomato Basil Soup

Crockpot Tomato Basil Soup 

 

2 (15 oz) cans diced tomatoes, undrained

1 C diced celery

1 C diced carrots

1 C diced onion

1 tsp dried oregano

1 Tbsp dried basil

4 C vegetable broth

½ C flour

1 C Parmesan cheese

½ C butter

2 C half and half

Salt free seasoning to taste

Place tomatoes, celery, carrots, vegetable broth, onion, oregano, and basil in a crockpot. Cook on low 6 hours or until all vegetables are tender. 30 minutes before serving melt the butter over low heat in a skillet and mix in flour until fairly smooth. Slowly stir in 1 C hot soup stirring until mixture is thickened. Add another 3 C of soup and stir until smooth. Pour this mixture into the crockpot. Stir well and add in the Parmesan cheese, half and half, and season to taste with the salt free seasoning.  Let warm though and serve.

Spinach and Cheese Stuffed Portabello Mushrooms

Spinach and Cheese Stuffed Portabello Mushrooms

4 cloves garlic, minced and divided
1/2 tsp Italian seasoning, divided
2 Tbsp oil

salt free seasoning to taste
4 portabello mushrooms
1 (10oz) bag spinach
1/4 cupC grated Parmesan cheese, plus more for sprinkling topping mushrooms

1C shredded mozzarella, divided
dried basil to taste
1/4 cup C breadcrumbs
1 C marinara sauce

Heat oven to 425 degrees. Scrape the gills out of the mushroom caps and set aside. In a bowl, combine 1 clove of the minced garlic, 1/4 tsp of the Italian seasoning, oil, and salt free seasoning. Brush inside and outside of the mushrooms with the oil/garlic mixture and roast mushrooms cap side down for about 10 minutes. Blot off any water given off by the mushrooms from cooking. Heat a skillet over medium heat. Add 1 tsp oil and 2 cloves of the minced garlic. Stir for about a minute then add the spinach and cook, stirring often, until wilted. Allow to cool slightly, than drain off any liquid from cooking.  In a bowl stir together the last clove of the minced garlic, the rest of the Italian seasoning, Parmesan cheese, 3 ounces most of the mozzarella (saving some for the top), basil, breadcrumbs and spinach. Season salt free seasoning to taste. Spoon a little of the marinara into each mushroom then stuff with the spinach mixture. Spoon a little more of the sauce over the stuffed mushrooms, then sprinkle the remaining Parmesan and mozzarella over the top. Bake for 10-15 minutes or until the filling is heated through and the cheese has melted. Serve with additional marinara if desired.

Italian Sausage Bow Ties

Italian Sausage Bow Ties

1 lb. Italian sausage, casing removed, cut into bite sized pieces

1 lb. Bowtie pasta

2 (15 oz) cans diced tomatoes, lightly drained

1 green pepper, chopped

1 onion, chopped

1 clove garlic, minced

1 tsp. basil

1 tsp. oregano

1/2 C mozzarella, shredded

1/2 C Parmesan cheese, shredded

Cook the pasta according to the package directions. Brown the sausage with the onion, garlic and green pepper. Add tomatoes and seasonings. Mix cooked pasta with the sauce and cheese.

Pepperoni Pizza Pasta

Pepperoni Pizza Pasta

1 lb. penne pasta

2 Tbsp oil

1 green pepper, chopped

1 red pepper, chopped

2 cloves garlic, minced

1 small red onion, chopped

1 (28 oz) can crushed tomatoes

1 tsp. basil

1 tsp. oregano

1 (6 oz) pkg pepperoni

salt and pepper, to taste

1 C Italian cheese blend, shredded

Cook the pasta according to package directions. Meanwhile, sauté the peppers, onion and garlic in oil in a large skillet. When the veggies are soft, add the tomatoes, basil, oregano and pepperoni. Let simmer over medium heat until pasta is done. Season to taste with salt and pepper. Drain pasta and place back in the cooking pot. Pour sauce over pasta and toss to combine. Serve with shredded cheese.

Italian Chicken and Rice

Italian Chicken and Rice

2C cooked, chopped chicken

1C long grain white rice, uncooked

1 bell pepper, any color, chopped

Dried parsley, to taste

1C Italian blend cheese, shredded

4C chicken broth

1(10oz) can cream of chicken soup

1 tsp. oregano

1 tsp. basil

3 garlic cloves, minced

Place the chicken in the bottom of a 9x13 inch baking dish. Sprinkle the rice, bell pepper and parsley over the chicken. Sprinkle the cheese evenly over the top. In a bowl, combine the broth, chicken soup, oregano, basil, and garlic. Pour evenly over the top of the other ingredients. Bake at 350°F for 60 minutes.

Turkey Caprese Sandwiches

Turkey Caprese Sandwiches

6 ciabatta rolls

6 small turkey cutlets

Salt free seasoning

6 slices mozzarella cheese

6-12 slices of tomato

Fresh basil leaves to taste

Season turkey cutlets to taste and grill until cooked through. Assemble on ciabatta rolls with remaining ingredients.

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Crockpot Mushroom London Broil

Crockpot Mushroom London Broil

1 ½-2 lb London broil

2 cloves garlic, minced

1 (8 oz) pkg mushrooms, sliced

1 (10 oz) can cream of mushroom soup

½ C water

½ tsp basil

½ tsp oregano

Place London Broil in the crockpot. Add remaining ingredients. Cover and cook on low 6-8 hours or until cooked through and done.

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