Slow Cooker Vegetable Meatball Soup

One of the best recipes for me.  This soup is a great way for me to get veggies into my family since it is delicious, but it is also so simple to make.  My hubby likes it and the last time I made it even the toddler ate some, which is nothing short of amazing since he usually only likes to eat fruits or things shaped like animals (Goldfish, Teddie grahams, etc).

I start this in the slow cooker before going to work.  When I get home, I make the pasta add it in and dinner is served! :-)

INGREDIENTS:

3 cups beef broth
2 cups frozen mixed vegetables, thawed
1 can (14.5 ounce size) stewed tomatoes
12 frozen fully cooked meatballs, thawed

1 cup spiral pasta, cooked and drained

DIRECTIONS:

Combine first 4 ingredients in slow cooker. Cover and cook on low for 8 hours (these ingredients are already cooked, so it could be a lot less than that, say 4 hours.  I just put 8 because on average that is how long I am gone at work).
Just before serving, stir in pasta; heat through.

I don't find that this needs any extra salt, because the broth and meatballs are already seasoned.

Makes 4 servings.  4 points plus per serving.

Roasted Veggie pizza and dessert!

Tonight's dinner was roasted veggie pizza with goat cheese.  It was inspired by a pizza I had at a restaurant 2 weeks ago.  It was so delicious!  Here is the recipe:

1 can classic pizza dough
1 can artichokes (in water!)
1 sweet onion, sliced
1 red pepper, sliced into rounds
1 yellow pepper, sliced into rounds
1 eggplant, sliced
1 oz. goat cheese
8 oz. mozzarella
1/4 c. grated parmesan
2 T. garlic-flavored olive oil
Pam spray
salt

First off, I roasted the veggies yesterday so I knew they would be ready.  Preheat your oven to 400.  Lay out all of your veggies on a foil-lined cookie sheet.  Spray with pam and season with salt.  Flip over and repeat.  Bake in oven for 45 minutes or until soft with brown edges.  If you are making the day ahead, allow to cool uncovered to room temperature before covering and placing in the fridge.  This will keep too much water from condensing out of the warm veggies.  Also, I didn't use foil in the fridge, I was afraid it would leave a metallic taste on the veggies.

The night you want to make your pizza:
Preheat your oven to 400.  Spray a cookie sheet with Pam.  Roll out your pizza dough to desired thickness (I made my pizza 9 x 13).  Bake dough for 8 minutes.  Brush dough with garlic-flavored olive oil.  Sprinkle mozzarella over dough.  Place roasted veggies over cheese and top with parmesan and goat cheese.  Bake for 10 minutes more and enjoy!

Makes 8 slices, 5 WW points + per slice.

This is my baby boy enjoying some roasted veggie pizza (minus the goat cheese):

 For dessert we had Fresh Strawberry Pie made with Splenda sugar mix instead of sugar (8 slices, 3 WW points+ per slice) and topped with cool whip.