1 lb Turkey sausages, italian style
1 medium Onion, halved and sliced
1 small Green pepper, chopped
1 tsp Garlic, minced
28 oz Tomatoes, canned
32 oz Kidney beans, canned, drained
1 tsp Dried oregano
1 tsp Dried basil
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In a non-stick skillet over medium-high heat, cook sausage. Remove and cut in 1/2 inch thick slices. Put all ingredients into slow cooker. Cook on low for 8-10 hours or high for 4-5 hours.
NOTES : Original recipe called for pork sausage. I substituted turkey sausage to lower the fat content. Per serving: 213 calories, 6.7 grams fat, CFF 33.4% Recipe by: Proctor-Silex Slow Cooker Booklet
Posted to EAT-LF Digest by "Robin Carroll-Mann" <harper@idt.net> on Feb 24, 1998
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