Crock Pot: low 7 hours (NOTE: add in pasta after 6hrs cooking)

Ingredients:

1 c chopped onion

1 c chopped celery

3-4 uncooked Italian sausages, cut into bite sized pieces

1 medium sized yellow squash, unpeeled, chopped

1 medium sized zucchini, chopped, unpeeled

1 c peeled carrot slices

2” Parmesan rind

1-2 tsp minced garlic

2 cans 14.5 oz each beef broth

24 oz jar spaghetti sauce

1 c water (swished into empty spaghetti sauce jar, then poured into crock pot)

2 cans 6.5 oz each sliced mushrooms

1 c dry, uncooked corkscrew pasta

S & P to taste

Grated Parmesan cheese to sprinkle on top

Additional Ingredients;

1 c cut green beans

15 oz can white beans, drained and rinsed

1 c tomato juice

Directions:

Spray inside of crock pot for easy clean up

Add all chopped veggies, sausage, and aromatics into crock pot and lightly toss

Remaining ingredients (except for pasta)

Stir the contents together

Season with S&P

Cover, cook on Low 6 hours

Uncover, stir and add in uncooked pasta

Stir again, cover and cook on low for another hour

Serve with crusty bread

Serves: 8 Cal: 393

Ingredients

• 2 pounds ground beef
• 1/3 cup chopped onion
• 1 teaspoons minced garlic
• 3 tablespoons taco seasoning
• 2 quarts beef stock
• 2 cups frozen corn
• 15.5 ounces black beans (rinsed and drained) 1 can
• 14.5 ounces petite diced tomatoes (drained) 1 can
• 1 cup tomato puree
• 2 teaspoons lime juice
• 2 teaspoons salt
• 1 teaspoon cilantro
• 1 cup whole grain rice

Instructions

• In a large dutch oven, brown the ground beef, onion and minced garlic. Drain. 
• Add in the taco seasoning and mix together.
• Add the beef stock, corn, black beans, diced tomatoes, tomato puree, lime juice, salt, cilantro and rice. 
• Bring this to a boil, then cover and simmer for about 25-30 minutes until the rice is done. 
• Serve with cheese, sour cream, and cilantro if desired.