Crockpot Spinach Tortellini

This recipe is different from the original recipe I found on line, so here's my version.

Ingredients:

1- 8 ounce bag of frozen tortellini

1- 1 lb bag of frozen spinach

1- 28 ounce can of Italian style diced tomatoes(I use Dei Fratelli includes herbs, olive oil, sea salt)

2 cups of Vegan chicken broth(I use Orrington Farms Broth Base & Seasoning powder, from Amazon)

1- 8 ounce package of cream cheese

1 lb of plant based sausage(Beyond Meat Italian Sausage)
1 small pinch of crushed red pepper

Directions:

Brown the sausage, dice it in pieces

Cut up the cream cheese 

Put all ingredients into the crockpot(I dump tomatoes first and put the broth in last) 

Cook;

On low of 5-6 hours or on high for 4 hours.

This dish freezes really well, I let it completely cool off, place in containers 1 inch from the top and then freeze. Doing it this way keeps freezer burn from developing on top. I use it within 4-6 months.

Simple Crock-Pot Cabbage Rolls

This weather makes me want to stay indoors and cook some hot delicious meals, just had this one last night for dinner, it was so good! You can also freeze the cooked cabbage rolls for later meals.

Ingredients:

1 Medium Head of Fresh Cabbage

1 Large Onion, diced

2 lbs of Beyond Meat Plant Based Hamburger

1 Cup Cooked White Rice

3 Eggs

2 Tablespoons Vegeta All Purpose Seasoning  

1 Can Tomato Soup

1 11.5oz Can V8

2 Tablespoons Worcestershire Sauce

Instructions:

   1. On the stove top, cook rice and set aside.

   2.  Remove the stem from the cabbage and peel each individual leaf back.

   3. Take head of cabbage and place it in a pot of boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. As the cabbage leaves loosen, remove them and drain in a colander.

   4. In a pan, cook onions until onions are clear in color.

   5. In a large bowl, add ground beef, eggs, vegeta, cooked onions and rice.

  

   6. Mix well.

   7. Taking one cabbage leaf at a time, add a spoon or more of the meat mixture. Using your hand, gather the meat on one end of the cabbage leaf and then roll the leaf.

   8. Chop remaining leaves coarsely and place them in the bottom of the pot. Layer the cabbage rolls into the bottom of a crock-pot. Layering as you add until all the meat mixture is used.

   9. In a bowl, mix the tomato soup, Worcestershire and V8 juice.

 10. Pour the mixture on top of the cabbage rolls.

 11. Cook on HIGH for 4 hours.

**If you don't have a crock pot- Cover baking dish with foil- Bake in oven at 375 for 2 hours.

What's your favorite Fall Or Winter dish to cook?

Easy Crock Pot Chili

I took a chili recipe and modified it to make it more to my liking. This came out delish! Two thumbs up, Yum, Yum!

Total Time- 4 hours 10 Min          
Servings- 8- 10

Ingredients:

2 lbs. Beyond Meat Plant Based Beef browned

1 can (15.5 oz.) Goya Red Kidney Beans, rinsed and drained

1 can (15.5 oz.) Goya Pinto Beans, rinsed and drained

1 jar (1lb. 8 oz.) Pasta sauce-( I used store brand, contained tomato, garlic, onion)

1 envelope Lipton Recipe Secrets Onion Soup Mix

6 tsp. Chili Powder

1 can (6 oz.) Tomato paste

1/2 cup water

Toppings Place Aside: Fritos "Scoop" Corn Chips, Sour cream, Sharp cheddar cheese

Preparation:
Combine all ingredients(Except toppings) in slow cooker and cook covered on High for 2 hours, Then set to low for another 2 hours( so 4 hours total cooking time). Serve with Fritos "Scoop" Chips, Sour cream, and Sharp Shredded Cheddar cheese.