I liked Wendi's idea of making a dish & posting the recipe with pictures... I thought I should start with something I know we like... so here is my review...
Venice DeMillo Soup... Crock pot style.
**(DH likes his more like a stew...so I add additional beef) and I only feed 2 of us with this recipe so I cook the pasta seperately and add it to each dish that way I can freeze the left over stew.
1 lb ground beef, browned.
1 26oz jar Hunt's Garden Veggie pasta sauce. ( I prefer the garden veggie but use what is on hand)
1/2 bag frozen mixed veggies or 2 cans VegAll.
2 small cans beef broth (or water & bouillon)
Seasonings... Salt & pepper, onion & garlic powder, McCormick Grill Mates Montreal Chicken
Elbow or shell pasta cooked seperately.
Brown ground beef, season with S&P, onion & garlic & Montreal Chicken while browning.
Place pasta sauce in the crock pot & turn on to high.
Add the frozen veggies or VegAll to the pasta sauce. Stir.
Drain beef when browned and add to crock pot. Stir in well.
Cover and cook on high 4 hours or low 6 hours. (just needed to cook veggies and heat through)
Cook pasta on stove top to box directions.
Serve with salad & bread.