Slow Cooker Beef Tortellini Soup

1 pound beef stew meat
1 large onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
2 tsp sugar
1 can diced tomatoes, undrained
2 cans beef broth
1 tsp basil
2 cups frozen cheese filled tortellini
1 cup frozen cut green beans

In slow cooker, place beef, onion, carrot, celery, garlic, sugar, tomatoes, and beef broth. Cover; cook on low for 8-9 hours. Stir in basil, frozen tortellini and green beans. Increase heat to high. Cover and cook 25-30 minutes or until beans are tender.

Slow Cooker Spicy Chicken and Sausage Soup

20 oz boneless skinless chicken breasts, cubed
1 can diced tomatoes, undrained
1 can chicken broth
1 cup water
1/2 tsp red pepper sauce
1 pound cooked kielbasa, sliced
1 green bell pepper, chopped
1 onion, chopped
1/2 cup uncooked instant white rice
8 oz frozen fully cooked, deveined shrimp with tail off

In slow cooker, mix chicken, tomatoes, broth, water and red pepper sauce. Cover and cook on low heat for 8-10 hours. Stir in kielbasa, bell pepper, onion, rice and shrimp. Increase heat to high. Cover and cook 10-15 minutes until rice is tender and sausage and shrimp are warmed through.

Serves 6-8

Pasta Primavera

8 oz rotini pasta, uncooked
16 oz frozen vegetable blend of your preference
8 oz Velveeta, cubed
1/2 tsp garlic powder
1/4 tsp black pepper

Cook pasta as directed on package; adding vegetable blend for the last 7 minutes of the pasta cooking time. Drain pasta mix and return to saucepan. Add velveeta and seasonings; mix well. Cook on low heat until cheese is melted, stirring frequently.

Serves 6

Potaotes Under Creamy Chicken

1/2 cup milk
1 can cream of chicken soup
1 1/2 cups diced cooked chicken (about 1/2 pound)
1 pkg (10 oz) frozen chopped broccoli
2 cups diced tomatoes (from 28 oz can), drained
1 1/2 cups hot water
1/2 cup milk
2 Tbsp butter
1 pouch instant mashed potatoes, roasted garlic flavor

Heat 1/2 cup milk and soup to boiling in saucepan, stirring frequently. Stir in chicken and broccoli. Reduce heat; cover and simmer about 5 minutes or until broccoli is tender. Stir in tomatoes. Heat hot water, 1/2 cup milk and butter to a rapid boil in another saucepan. Remove from heat. Stir in 1 pouch potatoes and seasoning just until moistened. Let stand about 1 minutes. Whip with fork until smooth. Serve chicken mixture over potatoes.

Serves 4