2 tablespoons olive oil
2 tablespoons chopped onion
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed
2 tablespoons garlic powder
1/4 teaspoon dried rosemary
2 (8 ounce) cans mandarin orange juice
2 tablespoons vegetable oil
2 cups cauliflower florets
1 medium head cabbage, sliced
1 medium head broccoli, sliced
1 medium head cauliflower, broken
1 medium head cabbage, sliced
2 tomatoes, diced
1 1/2 tablespoons arugula
2 tablespoons sour cream
2 tablespoons turkey bacon bits
2 tablespoons vegetable oil
1 medium head garlic, sliced
Heat olive oil in a medium saucepan over medium heat. Cook and stir onion, oregano, basil, rosemary, garlic powder, rosemary, garlic powder and rosemary in olive oil until heated through. Transfer onion mixture to a medium bowl. Stir in cauliflower, break broccoli into small bits, and transfer to a medium bowl. Sprinkle with orange juice and vegetable oil, and transfer into a slow cooker.
Cover slow cooker, and increase temperature to high. Add cauliflower, broccoli, cauliflower florets, lettuce, tomato, arugula, sour cream, bacon bits, tomato, cauliflower, and parsley. Mix together and set aside.
Cook gravy mixture in a large saucepan over medium heat. Add cauliflower. Cover, and simmer 10 minutes, stirring every 5 minutes. Transfer cooled gravy mixture to cooker and stir in chicken, broccoli, cauliflower, pasta, carrots, broccoli florets, celery and parsley. (Note: Make sure to cover potatoes and bring to a boil.) Cover, and cook 10 minutes, stirring every 5 minutes.
When chicken is cooked, stir in parsley and Caesar sausage. Turn chicken over, and cook 3 minutes more, then reduce heat to medium.
When pasta is cooked, add tomatoes, onions and parsley, stirring until heated through. (Note: If you're using a large mixing bowl, add water to your own personal taste. Larger bowls are easier to handle, but the egg yolks will soak up water. Trust me.) Serve in cutlery bowl, spooned between pieces of cooked pasta.) Serve quite warm!