Slow Cooker Tomato Basil Soup

INGREDIENTS:

• 2 (28-ounce) cans whole peeled plum tomatoes with basil
• 1 (15-ounce) can tomato sauce
• 1 1/2 cups vegetable broth
• 3 cloves garlic, minced
• 1 onion, diced
• 1 red bell pepper, diced
• 2 tablespoons tomato paste
• 1 1/2 teaspoons dried oregano
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoons freshly ground pepper
• 1/3 cup heavy cream
• 1/3 cup chopped fresh basil

FOR THE PARMESAN CHEDDAR CROUTONS

• 4 cups (1-inch) French bread cubes
• 1 cup shredded extra-sharp cheddar cheese
• 1/4 cup freshly grated Parmesan

DIRECTIONS:

1. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. To make the parmesan cheddar croutons, spread bread cubes in a single layer onto the prepared baking sheet; sprinkle with cheeses. Place into oven and bake until crisp and golden, about 10-12 minutes, stirring halfway; set aside and let cool.
3. Place tomatoes into a 6-qt slow cooker. Stir in tomato sauce, vegetable broth, garlic, onion, bell pepper, tomato paste, oregano, sugar, salt and pepper until well combined. Crush the tomatoes into chunks using the back of a spoon.
4. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
5. Puree with an immersion blender until desired consistency is reached. Stir in heavy cream and basil; season with salt and pepper, to taste.
6. Serve immediately with parmesan cheddar croutons.

Slow Cooker Kielbasa and BBQ Beans

Ingredients

• 2 15 oz cans black beans , drained and rinsed
• 2 15.8 oz Great Northern beans , drained and rinsed
• 1 15.25 oz can kidney beans , drained and rinsed
• 1 onion , diced
• 1/2 cup barbecue sauce
• 3/4 cup ketchup
• 1 tbsp Worcestershire sauce
• 1 tbsp mustard
• 1 tsp chili powder
• 1 tbsp apple cider vinegar
• 1/2 cup maple syrup
• 1/4 cup molasses
• 1 14.5 oz can chicken broth
• 1/2 lb bacon , cooked, cut into bite size pieces
• 2 lbs Kielbasa , cut into bite size pieces

Instructions

1. In a large slow cooker, add all of the ingredients except for the kielbasa and stir gently to combine.
2. Place the kielbasa on top and cover with the lid.
3. Cook on low for 6 to 8 hours or high for 4 to 5 hours. Stir in the kielbasa before serving.

Recipe Notes

I recommend the low setting for this recipe because on high, the beans tend to get dried out. If you need to cook on high due to time constraints, monitor the beans and add more broth or water if necessary.

Caprese Garlic Bread

INGREDIENTS:

• 1 loaf ciabatta bread, horizontally cut in half
• 4 tablespoons salted butter
• 3 cloves garlic, minced
• 12 oz. fresh mozzarella cheese, sliced
• 1/2 cup balsamic vinegar
• 2 medium tomatoes, sliced
• Salt and freshly ground black pepper, to taste
• 1/3 cup chopped fresh basil

DIRECTIONS:

1. Preheat oven to 400 degrees F. Place both sides of the baguette on a large baking sheet with the cut side up.
2. In a small bowl, combine butter and garlic and spread evenly on bread halves. Place the mozzarella cheese slices on top of the bread, making sure the cheese covers the bread completely. Bake the bread for 12-15 minutes or until the cheese is melted.
3. While the bread is in the oven, make the balsamic reduction. Place the balsamic vinegar in a small saucepan. Bring the vinegar to a boil, decrease the heat to low, and simmer, stirring occasionally, until the mixture is reduced by about half. This should only take about 5-7 minutes. Set aside.
4. Remove the bread from oven. Top the bread with tomato slices. Season with salt and pepper, to taste. Add the fresh basil and drizzle with balsamic reduction. Cut into slices and serve.

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