Crockpot Italian Pasta with Kale

16 oz. box elbow or Spiral Pasta (uncooked but rinsed)
1 ½-2 pound lean ground chuck, cooked, rinsed, and drained
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup sliced pepperoni (I used turkey pepperoni)

Italian seasoning, to taste

1/2 c. 3” kale leaves, cooked in olive oil until withered, about 20 seconds

1 c. chopped romaine, optional (for crunch)

8 oz. sliced mushrooms, fresh or canned, drained
32 oz pasta sauce, your choice
1/2 cup water
1 ½-2 cups shredded mozzarella cheese

Line crock pot. Place ground chuck in bottom. Sauté the onion, garlic and green bell pepper, until tender. Rinse pasta and place in the crockpot  Add pepperoni, kale & romaine. Pour pasta sauce and 1/2 cup water over noodle mix. Stir. Top with shredded Mozzarella. Cover and cook on low for 6 hours, or on high for 3. Serve with fresh tossed salad and bread. Yummy!

(1st photo is before cheese was added)

(2nd photo is after cheese was added, and ready to serve)

Buffalo Chicken Cheeseball

16 oz. sharp cheddar cheese, grated, room temperature
2, 8 oz. cream cheese, softened
1/4 c. dry ranch mix
1/2 c. hot sauce
3/4 c. buffalo chicken tenders, shredded
1 c. french fried onions
crackers

Combine cream cheese, ranch, & hot sauce.Stir in cheese & chicken. Refrigerate overnight. Roll into a ball. Roll ball in onions to coat. Serve with crackers.

Fruit Parfait

Fresh fruit, your choice
dried fruit, your choice
granola
vanilla yogurt

Alternate layers inside individual glass bowls or cups. Chill for 2 hours. Serve and enjoy.

*I like using strawberries, blueberries, & dried bananas

Beet & Orange Salad

1 bag of romaine lettuce
8 oz. goat cheese, or your choice
2 oz. sunflower seeds (not the shells)
sliced beets
11 oz. can mandarin oranges, drained (I use no sugar added)

Combine all together. Top with citrus vinaigrette.Toss.

Citrus Vinaigrette

1 t. dijon mustard
2 T. orange juice
2 T. apple cider vinegar
2 T. maple syrup
2 T. olive oil
salt & pepper to taste

Whisk all ingredients together. Pour over salad and toss.

Cheddar Kale & Chicken Pie

2 c. cheddar cheese, grated
1 deep dish pie crust
2 T. butter
1 c. sliced onions
1 c. sliced fresh mushrooms
4 c. kale, chopped
2 c. rotisserie chicken, shredded

Preheat oven to 350. Saute onions in butter, until just softened. Add mushrooms and kale. Cook until kale is wilted. Remove from heat. Stir in chicken. Let mixture cool down. Mix with cheddar. Spoon into pie crust. top with more cheese, if desired. bake for 20-30 minutes until golden brown & bubbly.

Salt-Free Spicy Seasoning

1 t. cloves
1 t. pepper
2 t. paprika
1 t. coriander seed, crushed
1 t. rosemary

Blend all together and add to meats, fish, or vegetables. Store in airtight container.

Salt-Free Seasoning

2 T. dried dill weed, or basil leaves, crushed
1 t. celery seed
2 T. onion powder
1/4 dried oregano leaves, crushed
pinch of finely ground pepper

Blend together and use on meats, fish, or vegetables. Store in airtight container.

Mediterranean Couscous Salad

10 oz. box garlic herb couscous
16 oz. bag frozen stirfry vegetables
4 oz. can water chestnuts, drained
4 oz. pkg crumbled feta cheese
sliced green olives, drained
4 oz. can sliced black olives, drained
1 jar artichoke hearts, (packed in water), sliced, drained
2 T. Italian dressing

Place 1 3/4 water in a saucepan with seasonings from couscous pkg. Bring water to a boil. Add stirfry vegetables. Cook until thawed. Add couscous, stirring well. Remove from heat. Cover. Let stand for 5 minutes. Place in large bowl. Add water chestnuts, olives, and artichokes. Stir well. Place in refrigerator until ready to serve. Add dressing and cheese just before serving. Makes 10 servings.

Turkey and Black Bean Chili

1 lb. ground white turkey, cooked or leftover roasted turkey
2, 15 oz. cans black beans, undrained (I use the seasoned ones)
1 c. medium, chunky salsa (or hot if you prefer)
2, 8 oz. cans tomato sauce
1 T. chili seasoning mix
shredded cheddar cheese
sour cream

Drain and rinse cooked turkey. Drain and mash one can of beans. Place in saucepan. Add undrained beans, salsa, tomato sauce, turkey, and chili mix. Stir well. Cook over medium heat for 10 minutes. Place in serving bowls and top with sour cream and cheese, if desired. Makes 7, 1 cup servings.