Crock Pot Tortellini Soup

Recipe adapted from Heather Likes Food

Ingredients:
1 lb. of ground sausage or chicken/turkey sausage

1 24 oz jar spaghetti sauce

8 oz sliced mushrooms

1 block (8 oz) of cream cheese or Neufchatel (less fat), cubed
4 cups of chicken broth 

16 oz bag of frozen cheese tortellini 
1 small bag of fresh spinach (I used about half of a 5 oz package, but more is better!)

Brown the sausage.  Put sausage, spaghetti sauce, mushrooms, cream cheese & chicken broth in crock pot.  Cook on low for 4-6 hrs. 

20 minutes before serving turn crock pot to high & add tortellini and spinach.  Cover and cook 15-20 minutes or until tender and hot.  Serve topped with parmesan cheese.

Serves 4-6 

*If too saucy, leave lid off for the last 20 minutes or so of cooking. 

Misty's Pork Burritos

2 pounds pork meat (she uses boneless pork rib meat)
2-3 cans Coke soda (Mtn. Dew works too)
1/4 cup brown sugar
2 cloves fresh garlic, pressed
1/4 cup water
1 can diced green chilies
1 10-ounce can red enchilada sauce
1/2 to 1 cup brown sugar
1 can green enchilada sauce

Put the pork in a heavy-duty Ziploc bag to marinate with 1 can soda and 1/4 cup brown sugar.  Marinate a few hours or overnight.

Drain marinade and put pork, 1/2 can soda, water, & garlic in slow cooker.  Cook on high for 3-4 hours or on low for 9 hours, or until it shreds easily, but don't let it get too dry.  Remove pork from slow cooker and drain any liquid left in the pot.  Shred pork.  In a food processor or blender blend 1/2 can soda, chilies, enchilada sauce and remaining brown sugar (1/2 to 1 cup to taste).   Add more soda little by little if it looks too thick.  Put shredded pork and sauce in slow cooker and cook on low for two hours.  Serve on tortillas with cheese, rice, & beans.  Top with guacamole, salsa, & cilantro ranch dressing.

Sweet & Sour Meatballs

This recipe is from www.eatingwelllivingthin.wordpress.com

 Vegetable cooking spray

One 20-ounce can pineapple in own juice (chunks or rings), juice reserved

1/4 cup apple cider vinegar

3 tablespoons soy sauce

2 teaspoons tomato paste

1/4 cup Whey Low Granular OR Splenda Granular

3 teaspoons Whey Low Gold OR sugar free pancake syrup

1/4 teaspoon ginger

1/8 teaspoon red pepper flakes

1 tablespoon cornstarch

Kosher salt to taste

2 1/2 – 3 cups prepared  OR homemade meatballs (prepared means FAST!)

1 onion, cut in 1 inch pieces

1 green pepper, cut in 1 inch pieces

1 red pepper, cut in 1 inch pieces

Preheat slow-cooker on low, or oven to 350 degrees.  Coat pot or deep baking dish with vegetable spray.

Combine pineapple juice, apple cider vinegar, soy sauce, tomato paste, sugar substitute, sf pancake syrup/God, ginger, and red pepper flakes in a small saucepan and reserve 1 tablespoon to a measuring cup.  (*I used 1/4 cup sugar instead of Whey Low Granular or Splenda, no Whey Low Gold or syrup & 2 tsp ketchup, instead of tomato paste.   I know, it adds more sugar, but that's what I had on hand).

Bring to boil over high heat, stirring often.  Mix cornstarch into reserved liquid and add to boiling sauce.  Cook and stir just until thickened.

Place meatballs into the slow-cooker or baking dish.  pour sauce over meatballs and allow to cook on low in the slow-cooker for 2 hours or in the oven for 45 minutes or until bubbling.  Add pineapple, onion, and pepper; cook in slow-cooker for another hour or oven for 30 minutes or until vegetables are tender.  Makes 6 servings.

Per serving: Calories 268; protein 14 g; Fat 13 g; Carbs 13g; Sugar 6 g; Sodium 970 mg