Slow Cooker Ham and Pineapple Sandwiches ***

The kids and I loved these.  Hubby thought they were just okay.  I put them on the King's Hawaiian buns, which I will absolutely do every time.  YUM.  I took the buns and put them face-up under the broiler, with a slice of Swiss on each.  Then I added the ham afterwards.  So, so, so good.  I didn't do the peppers and onions and dried onions like it says, though.  I just used one of the frozen bags of three pepper and onion blends.  That buys you a little more cook time too, so I got away with 4 hours on low easily.  This is definitely a keeper for us.

SLOW COOKER HAM AND PINEAPPLE SANDWICHES
(luckymommyto2boys ~ Amy ~ SixSistersStuff)

2 lbs ham, fully cooked and cut into small pieces
1 (20 oz) can crushed pineapple
3/4 cup brown sugar
1 medium green bell pepper, diced
1/4 cup onions, minced
1/4 cup Dijon mustard
1 tablespoon dried minced onion

Spray your slow cooker with non-stick cooking spray. Add all ingredients in the slow cooker and stir together. Cook on low heat for 3-4 hours or until completely heated through. Serve by scooping sandwich filling on a large hamburger bun (or bun of your choice). Makes about 10-12 sandwiches.
To make these even yummier, I threw some Swiss cheese on top of the ham and put them under the broiler in the oven for a minute or two (until the cheese was nice and melted). It was amazing.

Caesar Tortellini Salad ***

This was actually really good.  Hubby hates avocado as a general rule, but he said that he couldn't taste it at all in here.  Once it's been refrigerated, the flavors all kind of blend together, and the avocado serves more as a means of adding to the creaminess than as a flavor of its own.  I refrigerated it for about 8 hours, but it was even better the next day.  I'll definitely be making it again.

CAESAR TORTELLINI SALAD
(luckymommyto2boys ~ Amy ~ TasteofHome)

3-1/2 cups frozen cheese tortellini
3 plum tomatoes, chopped
1 can (3.8 ounces) sliced ripe olives, drained
1 medium ripe avocado, peeled and chopped
1/2 cup shredded cheddar cheese
1/2 cup creamy Caesar salad dressing
8 thin slices hard salami, cut into 2-inch strips

Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine tortellini and remaining ingredients. Refrigerate until serving.
Yield: 5 servings.