Slow Cooker Meatball Sub

Yield: Yields 15 large meatballs

Ingredients:

1/2 lb ground beef
1 lb ground turkey
1 small onion, chopped
2 cloves of garlic, chopped
1/4 cup chopped parsley
1 tbsp italian seasoning
1/2 cup bread crumbs
1 egg

Directions:

1. Mix above ingredients together in medium sized bowl. Shape into large meatballs.
2. Pour 1/2 jar of spaghetti sauce & 1 32 oz can of crushed tomatoes into slow cooker.
3. Place meatballs into sauce, becareful not to have meatballs touch bottom of slow cooker. Pour the remainder of spaghetti sauce on top of meatballs so that all are covered.
4. Cook on low for 5 hours.
5. Serve on toasted rolls (toast open faced in oven 425 degrees for 5 minutes) and top with provolone cheese.

{a Nashville Nosher original}

Creamy Tomato Basil Soup

Ingredients:

1 tablespoon olive oil
1 large onion sliced
2 cloves of garlic, chopped
32 oz vegetable stock
28 oz crushed tomatoes
15 oz tomato sauce (plain from the can)
3 bay leaves
5 basil leaves
1 tsp thyme
1 tablespoon italian seasoning
1/2 tsp chili pepper
1/3 cup half and half (I used1/2 fat free & 1/2 reg -turned out great!)

Directions:

1. In a medium skillet, heat the olive oil over medium heat. Add the onions and garlic and cook about 5 minutes.
2. Transfer onions & garlic to slow cooker, add broth, tomatoes, sauce, & all of the seasonings. Cover and cook on low for 5 hours.
3. When finished cooking add half and half and set slow cooker to warm (or low) setting for 30 minutes.
4. Garnish with basil and serve with grilled cheese (optional).
The SC thought it was foolish of me to use the slow cooker, and you probably don't have to; you could easily make this much faster on the stove. However, I find the slow cooker really enriches the flavor.
The grilled cheese was perfect thanks to Panera's tomato basil bread!

{adapted from Rachael Ray}