3 garlic cloves, minced (can also use garlic powder)
3 carrots, peeled and sliced (can also use frozen, pre-cut)
1 (28 ounce) can of diced tomatoes
2 (15 ounce) cans of cannellini beans, drained and rinsed
3 cups low-sodium vegetable stock
3 cups water
8 ounces of uncooked ditalini pasta (or whatever you have around)
1 cup of frozen sweet peas
1 (6 ounce) bag of fresh spinach
1/3 cup freshly grated Romano cheese + more for topping
salt and pepper to taste
Instructions
Dice onion & garlic & slice carrots.
Add onions, garlic, carrots, the whole can of diced tomatoes, cannellini beans, stock and water to your Crockpot. Cook on low for 4-6 hours, stirring once or twice if you can.
About 10-15 minutes before serving, add in spinach, peas and pasta.
Cook on low for another 10-15 minutes then stir in grated cheese.
Taste and season with salt and pepper as desired. Serve immediately with additional cheese on top!
1 cup broccoli florets (or use frozen and re-heat)
1 small red bell pepper (or use frozen and re-heat)
1 small yellow onion
2 cloves garlic (or use more garlic powder)
1 cup shredded cheddar cheese (optional)
Instructions
Chop broccoli & dice bell pepper and onion. Mince garlic (unless using garlic powder).
Lightly grease the inside of the slow cooker/crock pot with cooking spray; set aside.
In a large mixing bowl combine eggs, milk, Parmesan, salt, black pepper, Italian seasoning, garlic powder and chili powder; using a whisk, beat the egg mixture until thoroughly combined.
Add broccoli florets, diced peppers, chopped onions, and garlic to the insert of the slow cooker; stir in the prepared egg-mixture.
Cover and cook on high for 2 hours. Start checking at 1 hour 30 minutes for doneness. Omelette is done when eggs are set. You can also cook it on LOW for 3 to 3.5 hours.
Sprinkle with cheese and cover; let stand 2 to 3 minutes or until cheese is melted.
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