Crockpot Lasagna

5-6 boneless chicken breasts

Salt and pepper to taste

2 pounds fresh, pre-cut broccoli and cauliflower mix, see note

1 pound packaged crinkle-cut carrots

2 medium zucchini, sliced

1 yellow zucchini, sliced

3 Roma tomatoes, diced or 1 can (15 ounces) diced tomatoes

2 red, orange or yellow bell peppers, sliced

6 ounces pre-washed spinach

2 pre-minced garlic cloves

¼ ounce basil, minced, see note

8 ounces tomato sauce

1 box (18.3 ounces) Campbell's Soup select Blended Red Pepper Black Bean or Creamy Tomato Parmesan Bisque

1 packet (about 1.5 ounces) spaghetti sauce seasoning

1 pound corkscrew pasta, cooked, optional

8 ounces shredded mixed Italian cheeses, or your choice

Put chicken or turkey in the slow cooker and season with salt and pepper. Cover with vegetables (see note), throw in garlic and basil. Pour spaghetti seasoning into the can of tomato sauce and stir well; add to pot with the soup, covering the veggies. At this point you can turn crockpot to low and cook 6-8 hours, or refrigerate overnight and cook the next day on low for 8 hours.

Serve over pasta, if desired, sprinkled with cheese.

Serves six.

Cook's notes: Try this with 2 pounds ground turkey instead of chicken. You also can change the vegetables to fit your palate. Look for pre-minced basil in the produce section of the supermarket.

Nutrition values per serving: 280 calories, 5 g fat (2 g saturated), 24 g carbohydrates, 7 g fiber, 36 g protein, 70 mg cholesterol, 710 mg sodium.