Crockpot Sausage and Cheese Tortellini

• 1 lb. Italian Sausage (We use HOT for the spice, but sub in the meat you’d like best!)
• 20 oz. Frozen Three-Cheese Tortellini (The Buitoni kind is in the specialty refrigerated case in the deli area of the grocery store. I pop them right in the freezer when I get home.)
• 10oz frozen spinach (I like fresh) 
• 32 oz. Low Sodium Chicken Broth
• 2 Cans Diced Tomatoes – The kind that are seasoned with basil, garlic & oregano. If you don’t have the seasoned ones, you’ll need to add in your own seasonings.
• 8 oz. Cream Cheese or Neufchâtel Cheese – We use the low fat kind when using cream cheese.
• Grated Parmesan Cheese (not pictured) for topping!

1. Take your cream cheese or Neufchâtel out of the fridge, and let it sit while you quickly brown your meat.

2. Add the sausage, tortellini and spinach to your Crock Pot. Pour the tomatoes, liquid and all, and broth over the top. Add your cream cheese to the Pot in chunks.

3. Give your Crock Pot a good stir to get everything evenly distributed, making sure the liquids are adequately covering the tortellini.

4. Cook on LOW for a total of 3 1/2 – 4 hours. Stir at 1 1/2 hours, and again at 3 hours, removing the lid for the last 30 minutes of cooking. This will give the sauce some time to thicken up. You can leave the lid off longer if you need more thickening time, but stir every so often.

Pear and Blueberry Salad

Pear and Blueberry Salad
From: Susan Gilchrist

Salad:
1 head Boston Lettuce -- chopped
2 Winter Pears -- cored, peeled & thinly sliced
½ cup Sunflower Seeds -- salted & shelled
½ Red Onion -- thinly sliced
8 oz freshly grated Parmesan Cheese
½ lb mixed Baby Greens
4 oz crumbled Blue Cheese
2 cans Mandarin Oranges -- drained
3 Tbl roasted Pumpkin Seeds
3 oz fresh or frozen Blueberries

On a Large platter toss: Greens, Sunflower Seeds, Blue Cheese, Oranges, Pumpkin Seeds, and Red Onion.
Garnish with Blueberries, Parmesan Cheese, and Pear slices. Pour dressing on just before serving or just place to the side.

Dressing:
½ cup Red Wine Vinegar
¼ cup Blueberries
1 Tbl Sugar

Simmer in a non-aluminum pan for 20 min. Let sit covered overnight. Strain through cheese cloth to clarify.
(FYI: Sometimes I don’t strain it through a cheese cloth)

Dressing Continued: 
½ cup Blueberry Vinegar mix
½ tsp Dry Mustard
½ cup Sugar
½ cup Blueberries
1 tsp Poppy Seeds
½ cup Vegetable Oil

• Mix ALL ingredients in a blender. Cover and refrigerate. This will keep for a week!