1 pound bulk pork sausage
4 cups cubed cooked turkey
2 cans (14-1/2 ounces each) beef broth
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
4 medium carrots, chopped
1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
2 teaspoons Italian seasoning
1/4 teaspoon cayenne pepper
Crumble sausage into a large skillet; cook and stir until no longer pink. Drain. Transfer to a 5- or 6-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender. Yield: 8 servings (3 quarts).
2 lb. ground beef
2 medium onions, chopped
1/2 cup chopped green bell pepper
4 tsp. dried Italian seasoning, divided
1/4 cup all-purpose flour
26 oz. jar spaghetti sauce
2 cups shredded mozzarella cheese, divided
13.8 oz. can refrigerated pizza crust or 1 11.3 oz. refrigerated pizza
1 Tbs. olive oil
2 Tbs. grated Parmesan cheese
Cook first 3 ingredients and 3 tsp. Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well, and return to skillet. Add 1/4 cup flour, stirring until blended. Stir in pasta sauce. Bring mixture to a boil over medium-high heat, stirring constantly. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 1/2 cup mozzarella cheese.
Unroll pizza crust, and place on top of cheese. (Tuck edges into baking dish, if necessary.) Brush with olive oil, and sprinkle evenly with remaining 1/2 cup mozzarella cheese, Parmesan cheese, and remaining 1 tsp. Italian seasoning. Bake at 425 degrees for 15-20 minutes or until golden brown.