Caprese Pasta

*Tay’s Frozen Tomatoes, thawed
5T Pesto
2c Spinach
1.5T Red Wine Vinegar
2T Balsamic Vinegar
Frozen Cheese Stuffed Tortellini

Add Tomatoes and Spinach to pan. Cook down some. Add all, except Tortellini. Once cooked some. Add in Tortellini. Cook until done.

*Tay’s FROZEN TOMATOES:
4-5 Fresh from Garden Tomatoes
 – (Boil Tomatoes 30-40sec. Put in Ice Bath. Remove Skins)
6 Basil Leaves (About 1/2tsp dried)
3 Med. Garlic Cloves, minced
1.5-2T Fresh Parsley
2-2.5T Fresh Oregano
1/4tsp Salt

Spicy LOADED Tortellini Soup

1/2 lb. Ground Chorizo Meat, browned
4c + 1/2c to 5c Water (I do 4.5c)
3 Beef Broth Cubes
1 can Black Beans, drained well
1 can Chili Beans, undrained
2 cans Roasted Garlic Tomatoes, undrained
1 can Tomato Soup, undiluted
3/4c Mild Chunky Salsa
1 Sweet Red Bell Pepper
1 over sized cup Sweet Potato, diced smallish
1 Onion
1/2tsp Chili Powder
1/2tsp McCormick’s Cajun Seasoning
1/2tsp Garlic Powder
1/2tsp Onion Powder
1/2tsp Fresh Cracked Black Pepper
1tsp Dried Parsley
–
1/2 – 12 oz. bag Barilla 3Cheese Dried Tortellini

Cook Meat. Add all, except Dried Noodles, to Butter Flavor Cooking Sprayed Crock Pot. Cook on Low 6-8 hours. Last 20-30 minutes, or so, add in Dried Cheese Tortellini. Cook til nice and soft.
Optional: Spinach.
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