8 ounces elbow macaroni, cooked and drained
4 cups (16 ounces) shredded sharp Cheddar Cheese
1 can (12 ounces) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper

Procedure:

Place the cooked macaroni in crockpot that has been sprayed with a nonstick cooking spray. Add all of the remaining ingredents, except 1 cup of the cheese, mix well.

Sprinkle with the remaining 1 cup of cheese and then cover and cook on low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. For best results, do not remove the cover or stir until it has finished cooking.

Recipe Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: Six Hours

1 package Sixteen-Bean Soup
3 bay leaves
1 tablespoon crushed oregano
2 cans fat-free chicken stock

Enough water to cover:
3 stalks celery chopped
3 carrots diced
1 large onion chopped
3 cloves garlic sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes

Procedure:

Combine the first five ingredients (liquid should cover mixture by 1″-2″) in slow cooker. Cook on high for two hours. Add remaining ingredients and turn down cooker to low and cook for additional three hours.

For additional heat, add cayenne or crushed red pepper when adding second set of ingredients. Serve as a side dish or as a complete meal or over rice.

Recipe Difficulty: Easy
Prep Time: 15 Minutes
Cooking Time: 5 Hours