1. In a large mixing bowl,combine all sausage meatball ingredients.
2. Mix well.
3. Form into marble-size meatballs.
4. Set aside.
5. In a slow cooker,combine chicken broth,tomato paste,carrot,garlic and red pepper flakes.Mix well.
6. Add sausage meatballs.
7. Cover slow cooker and cook on low-heat setting for 5-6 hours.
8. 30 minutes before serving,add pasta.Cook until pasta is tender.
9. Stir in spinach leaves.
10. Tuirn off slow cooker.
11. Ladle soup into bowls.Sprinkle with grated Parmesan cheese and chopped fresh parsley.

Ingredients:

• 2 pounds (960 g) boneless and skinless chicken breasts,cubed
• 1 large yellow onion,peeled and halved
• 13 1/2 oz (405 ml) can coconut milk 
• 6 oz (140 ml) can tomato paste
• 2 cloves garlic,peeled
• 1 tablespoon curry powder
• 1 tablespoon Garam Marsala
•   green pepper, seeded and quartered
• salt to taste
• 2 dried red chili peppers (optional)
• 1 1/2 tablespoons cornstarch
• chopped fresh cilantro for garnish

Ingredients:

• 8 chicken pieces (chicken thighs and legs)
• 1 tablespoon sunflower oil
• 1 tablespoon unsalted butter
• For Jamaican Jerk Sauce:
• 1 bunch of green onions,trimmed and finely chopped
• 2 garlic cloves,peeled and crushed
• 1 hot red chili pepper,halved,seeded and finely chopped
• 1 teaspoon ground allspice
• 1.2 teaspoon ground cinnamon
• 1 teaspoon dried thyme
• 1/4 teaspoon freshly grated nutmeg
• 2 teaspoons sugar
• 1 teaspoon all-purpose flour
• 1 1/4 cups (300 ml) chicken stock
• 1 tablespoon white wine vinegar
• 1 tablespoon freshly squeezed lime juice
• 2 teaspoons tomato paste
• salt and freshly ground black pepper to taste

Cooking Method:

1. Pat dry chicken pieces with paper towel.
2. In a frying pan,heat sunflower oil and butter until melted.
3. Add chicken pieces and cook until browned on all sides.
4. Using a slotted spoon,remove cooked chicken from the pan and transfer to slow cooker.
5. Add chopped green onions,garlic and chili in frying pan and cook,stirring,for 4-5 minutes or until softened.
6. Stir in allspice,cinnamon,thyme,ground nutmeg and sugar.Sprinkle with all-purpose flour and stir well.
7. Gradually add chicken stock,stirring until mixture bubbles and thickens.
8. Remove frying pan from the heat.
9. Stir in vinegar,lime juice,tomato paste.Season to taste with salt and black pepper.
10. Pour Jamaican sauce over chicken pieces in slow cooker.
11. Cover slow cooker and cook on high-heat setting for 3-4 hours or on low-heat setting for 6-7 hours.
12. Remove cooked chicken from the hot sauce and transfer onto serving platter,reserving hot sauce.
13. taste sauce and adjust seasoning.Serve separately.

Ingredients:

• 2 tablespoons nonfat chicken broth
• 2 pounds (960 g) boneless pork loin chops,cut into strips
• 16 oz (480 g) package frozen pepper stir-fry,thawed and drained
• 2 cups (500g) sliced fresh mushrooms
• 8 oz (240 ml) can tomato sauce
• 2 tablespoons brown sugar
• 1 1/2 teaspoons white vinegar
• 2 tablespoons Worcestershire sauce

Cooking Method:

1. Grease slow cooker with nonstick cooking spray
2. In a large nonstick skillet,heat chicken broth over medium-high heat.
3. Add pork strips and brown on all sides.
4. Drain browned pork strips well.
5. In a slow cooker,combine all ingredients.Mix well.
6. Cover slow cooker and cook on low-heat setting for 6-8 hours.
7. Remove cooked pork from slow cooker,reserving cooking liquid.
8. Transfer meat to serving platter.
9. Pour reserved sauce over and serve.More slow cooker recipes>>>>>

Cooking Method:

1. Grease inside of slow cooker with nonstick cooking spray.
2. In a greased slow cooker,combine all ingredients.Mix well.
3. Cover and cook on low-heat setting for 6-8 hours or until chicken is tender.
4. Remove cooked chicken with tomato sauce from slow cooker.Season to taste with salt and black pepper.Stir well and serve immediately.
5. More slow cooker chicken recipes>>>>>

Ingredients:

• 2 pounds (960 g) beef tenderloin,cut into cubes
• 3 tablespoons vegetable oil
• 4 small yellow onions,peeled and chopped
• 1 clove garlic,peeled and minced
• 2 tablespoons paprika
• 1 teaspoon caraway seeds
• 3 tablespoons tomato paste
• 1 bay leaf
• 3 cups (750 ml) water
• 2 cups (500 ml) beef broth
• 1/2 cup (125 ml) dry red wine
• 4 potatoes,peeled and cubed
• salt and freshly ground black pepper to taste

Ingredients:

• 1 pound (480 g) pork tenderloin
• 6 whole cloves
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• For the Glaze:1/4 cup (60 ml) water
• 2 tablespoons tomato paste
• 1 tablespoon orange juice concentrate
• 1/8 teaspoon salt
• 1 teaspoon Splenda
• 1 teaspoon white vinegar

1.  Preheat your oven to 425 F (215 C).
2. Rinse pork under cold water and pat dry with paper towel.
3. Insert whole cloves, evenly spaced, into the top of the pork loin. Set aside.

4.  For the Glaze:In a mixing bowl,combine all glaze ingredients.Mix well.
5. Place meat in a roasting pan.Cover with a glaze mixture.
6. Cook in preheated oven for 25-30 minutes or until juices run clear.
7. Remove oven roasted pork loin from the oven.Cover with aluminum foil and set aside for 5 minutes.
8. Slice cooled pork and transfer to a serving platter.
9. Garnish with fresh herbs and serve.More pork recipes>>>>>

Ingredients:

• 2 tablespoons melted butter
• 1 yellow onion,peeled and diced
• 2 cloves garlic,peeled and chopped
• red peppers flakes
• 1/4 cup (60 g) all-purpose flour
• 3 cups (750 ml) chicken broth
• 28 oz (840 g) can diced tomatoes
• 2 tablespoons tomato paste
• 8 oz (240 g) cheese tortellini
• 1/2 cup (125 g) freshly grated Parmesan cheese
• 10 oz (300 g) fresh spinach,chopped
• 1/2 cup (125 g_ heavy (double) cream
• 1/4 cup (60 g) fresh basil,chopped
• salt and freshly ground black pepper

Ingredients:

• 3 tablespoons all-purpose flour
• 1 teaspoon salt and 1 teaspoon freshly ground black pepper
• 1 teaspoon celery salt
• 2 pounds (960g ) round beef steak,fat trimmed and cubed
• 1 pound (480 g) small red potatoes,cut into quarters
• 8 oz (240 g) fresh mushrooms,sliced
• 2 garlic cloves,peeled and minced
• 1 cup (250 g) diced onion
• 14 1/2 oz (435 g) can diced tomatoes
• 6 oz (180 g) can tomato paste
• 1 cup (250 ml) beef broth
• 1/2 cup (125 ml) dry red wine
• 2 tablespoons Worcestershire sauce
• 1 cup(250 g) frozen green peas,thawed

Ingredients:

• 2 teaspoons olive oil
• 1 large yellow onion,peeled and diced
• 1 pound (480 g) boneless and skinless chicken thighs,cut into bite pieces
• 3 cloves garlic,peeled and minced
• 1/2 teaspoon crushed fennel seeds
• pinch of red pepper flakes
• 6 cups (1.5 L) homemade chicken broth
• 28 oz (840 g) can diced tomatoes
• 1 cup (250 g) tomato sauce
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 2 cups (500 g) uncooked noodles
• 1 cup (250 g) shredded Parmesan cheese
• fresh basil for garnish

Ingredients:

• 6-8 boneless chicken thighs, fat removed and cubed
• 2 carrots,peeled and sliced
• 2 stalks of celery, sliced
• 1 yellow onion,peeled and diced
• 2 cloves garlic,peeled and minced
• 2 tomatoes,diced
• 12 baby potatoes,halved
• 1 3/4 cups homemade chicken stock
• 1 tablespoon tomato paste
• 2 tablespoons dry white wine
• 1/2 teaspoon fennel seeds,crushed
• freshly chopped parsley for garnish
• 1/4 cup (60 ml) water
• 2 1/2 tablespoons cornstarch
• 3 teaspoons balsamic vinegar
• 1 teaspoon freshly chopped rosemary
• 1/2 teaspoon salt