In 3-quart saucepan, mix all ingredients.

Heat to boiling, stirring occasionally.

Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until potatoes are tender and chicken is no longer pink in center.

Spray 5- to 6-quart slow cooker with cooking spray.

Spread ¾ cup of the tomato pasta sauce in bottom of slow cooker.

In large bowl, mix bell peppers, onion and spinach; stir in remaining tomato pasta sauce and the tomato sauce.

Layer 3 lasagna noodles, broken into pieces to fit, over sauce in slow cooker.

Top with one-third of the Alfredo sauce, spreading to cover noodles completely.

Top with 5 of the cheese slices, overlapping if necessary.

Top with one-third of the vegetable mixture (about 2 cups), spreading evenly.

Repeat layers twice.

Sprinkle Parmesan cheese over top.

Cover; cook on Low heat setting 5 to 6 hours.

In large bowl, cover cabbage leaves with boiling water.

Cover; let stand about 10 minutes or until leaves are limp.

Meanwhile, spray 3- to 4-quart slow cooker with cooking spray.

In small bowl, mix coconut milk and preserves.

Spread ½ cup mixture in bottom of slow cooker; set remaining mixture aside.

In medium bowl, mix pasta, beans, onion, raisins, ⅓ cup cashews, curry powder and garlic salt.

Remove cabbage leaves from water; drain.

Place about ⅓ cup pasta mixture at stem end of each leaf.

Roll leaf around pasta mixture, tucking in sides.

Place as many cabbage rolls, seam side down, as will comfortably fit in slow cooker.

Cover with ⅓ cup of the remaining coconut milk mixture.

Repeat with remaining cabbage rolls.

Pour remaining coconut milk mixture over rolls.

Cover; cook on Low heat setting 7 to 9 hours (or on High heat setting 3 hours 30 minutes to 4 hours 30 minutes).

With spatula, carefully remove cabbage rolls, one at a time, from slow cooker; place on serving platter.

Sprinkle rolls with coconut and additional cashews.

Spray 3- to 4-quart slow cooker with cooking spray.

In slow cooker, gently mix carrots, onion, beans, wine, sun-dried tomatoes, garlic, dried thyme, bay leaf, salt and pepper.

Arrange soy-protein sausage pieces on top of beans.

Pour diced tomatoes over top.

Cover; cook on Low heat setting 7½ hours to 8½ hours or 3½ hours to 4½ hours on High heat setting.

Just before serving, remove and discard bay leaf.

Sprinkle with parsley and fresh thyme.

Spray 4- to 5-quart slow cooker with cooking spray.

In slow cooker, mix all ingredients except cornstarch and water.

Cover; cook on Low heat setting 8 to 10 hours.

ln small bowl, mix cornstarch and water until smooth; gradually stir into stew until blended.

Increase heat setting to High; cover and cook about 20 minutes longer, stirring occasionally, or until thickened.

Spray 5- to 6-quart slow cooker with cooking spray.

In slow cooker, mix all ingredients except lime juice.

Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 2 to 3 hours).

Just before serving, stir in lime juice.

Spray 5- to 6-quart slow cooker with cooking spray.

In slow cooker, mix sweet potatoes, onions, garlic, chili powder, cumin, tomatoes, refried beans, black beans and broth.

Cover; cook on Low heat setting 7 to 8 hours (or on High heat setting 3½ to 4 hours).

Just before serving, stir in vinegar.

Serve chili with cheese and sour cream.

pray 3- to 4-quart slow cooker with cooking spray.

In slow cooker, mix potatoes, beans, corn, soup, water and pepper.

Cover; cook on Low heat setting 6 to 7 hours (or on High heat setting 3 hours to 3 hours 30 minutes).

ln 1-cup measuring cup, mix half-and-half and flour with whisk until well blended.

Stir into potato mixture in slow cooker.

Stir in salmon.

If using Low heat setting, increase to High.

Cover; cook 15 to 20 minutes longer or until salmon flakes easily with fork.

Stir in cheese and chives.

Time-saver:

Look for salmon fillets that already have the skin removed to save time from having to remove it.

In small bowl, mix Italian seasoning, fennel seed, salt and celery seed.

Pat seasoning mixture evenly onto pork (if pork comes in netting or is tied, do not remove).

Heat 12-inch nonstick skillet over medium-high heat.

Cook pork in skillet 5 to 10 minutes, turning several times, until browned on all sides.

Spray 4- to 5-quart slow cooker with cooking spray.

In slow cooker, place parsnips, sweet potatoes and garlic; pour water over vegetables.

Place pork on vegetables.

Cover; cook on Low heat setting 9 to 10 hours.

Remove pork from slow cooker; place on cutting board (remove netting or strings).

Cut pork across grain into slices.

Serve pork with vegetables and juices.

Spray 4- to 5-quart slow cooker with cooking spray.

If pork roast comes in netting or is tied, remove netting or strings.

Place pork in slow cooker.

In small bowl, mix syrup, garlic, sage, bouillon granules and ½ cup of the water; spoon over pork.

Arrange squash, carrots and onions around pork.

Cover; cook on Low heat setting 8 to 9 hours.

Using slotted spoon, transfer pork and vegetables from slow cooker to serving platter; cover to keep warm.

If desired, skim fat from cooking liquid.

Pour liquid into 4-cup microwavable measuring cup.

In small bowl, mix cornstarch and remaining ½ cup water until smooth; stir into liquid.

Microwave uncovered on High 2 to Minutes, stirring every minute, until mixture thickens.

Serve with pork and vegetables.