Enchilada Pasta (Homemade Hamburger Helper)

Ingredients:

• 2 Tbsp Extra virgin olive oil
• 2 cloves of garlic, minced
• 1/2 of a small onion, diced
• 0.75 pounds of fake meat crumbles
• 1 tsp taco seasoning
• 1/2 cup frozen corn kernels
• 2 cups of vegetable broth
• 2 10 oz cans of red enchilada sauce
• 8 oz of dried rotini pasta
• 1 cups of shredded cheese, plus more for serving

Preparations:

1. In a large skillet or saute pan, saute onions in olive oil over medium low heat until softened. Add garlic and cook until fragrant.
2. Add crumbles, corn, broth, taco seasoning, and enchilada sauce to pan and bring to a boil.
3. Add pasta, then reduced heat to low and cover. Cook on low, with pan covered for about 15 minutes.
4. Remove lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduced.
5. Remove from heat and stir in 1 cup of cheese.
6. Serve with additional cheese.

Slow Cooker Tomato Soup

Ingredients:

• 2 14 oz cans diced tomatoes
• 1 cup diced celery
• 1 cup diced carrot
• 1 cup diced onion (or 1/2 onion, diced)
• 1 tsp dried oregano
• 4 tsp dried basil
• 4 cups vegetable broth
• 1/2 bay leaf
• 1/2 cup butter
• 1/4 cup flour
• 1 cup Parmesan cheese
• 2 cups milk, warm
• 1 tsp salt
• 1/4 black pepper

Preparations:

1. Add vegetables, tomatoes, broth, oregano, basil, and bay leaf to the crock pot. 
2. Cook on low for roughly six hours.
3. Remove bay leaf. In batches, blend the hot soup. Return the smoothed soup to the pot. 
4. 30 minutes before serving, prepare the roux. Melt the butter on low in a sauce pan. Slowly add flour, stirring constantly to prevent lumps. Stir for 6-7 minutes. Slowly mix in one cup of the soup. Once thoroughly combined, return mixture to the crock pot.
5. Add the parmesan, milk, salt, and pepper. Cook another 30 minutes.
6. Serve with grilled cheese sandwiches.