Sauteing the mushrooms with some olive oil spray
I used pre-sliced baby portobello mushrooms
Rice in the rice cooker, which I added a little extra light olive oil to while cooking
Leftover breast, about to get shredded!
And final product. Delish!
1 pound Italian sausage
3 cups water
1.5 cups uncooked medium grain rice
1.5 cups chopped onion
1 large green bell pepper, finely chopped
1/2 cup finely chopped celery
1 1/2 tsp salt
1 tsp crushed red pepper
Brown sausage in skillet. Drain. Place in slow cooker. Stir in remaining ingredients. Cover and cook on low for 3 hours or until rice is done.
1. Layer the bottom of the crock pot with bacon
2. Dice up potatoes, add to pot
3. Add 1 can diced tomatoes to pot
4. Cut 2lbs of catfish into squares, add to pot
5. Dice up onions and carrots, add to pot
6. Add 1 can stewed tomatoes to pot
7. Add cayenne pepper to taste
Add ingredients in layers, and do not stir. Cook for several hours and serve over white rice.
-5 links of turkey sausage
-1 small green bell pepper
-14.5-ounce can stewed tomatoes
-14.5-ounce can Italian style diced tomatoes
-14.5-ounce can low fat beef broth
-1 container sliced white mushrooms
-half a cup of cut up summer sausage
-1 teaspoon onion flakes
-1/2 teaspoon garlic powder
-1/2 teaspoon "pizza seasoning"
-shredded mozzarella
-I took the sausage out of the casings and then browned them in olive oil in a frying pan, breaking them up into small pieces.
-Cut up the green bell pepper into chunks.
-Put the meat, bell pepper, broth, diced and stewed tomatoes in the crock pot and cooked it on low for 5 hours.
-I added the mushrooms, summer sausage, onion flakes, garlic powder, and pizza seasoning and cooked on low for an additional half hour.
-Once it was done, and cooled to room temperature I put it in the fridge and then today for dinner heated it up and added mozzarella if desired (Kaylyn doesn't like cheese on things so she goes without).
Ingredients (my version):
* 2.25 pounds pork boneless loin, cut in 1-inch pieces
* 3 medium carrots, cut in 1-inch chunks
* half cup chopped onion
* 6 cups fat free chicken broth
* 3 small-medium russet potatoes, diced
* half blue container of sliced white mushrooms
* 1 teaspoon salt
* 1 teaspoon pepper
* 4.5 tablespoons all-purpose flour
* 4.5 tablespoons butter, softened
Preparation:
Mix all ingredients except flour and margarine in a 4 to 6-quart crockpot.
Cover and cook on LOW for 8 hours (or high heat setting 4 hours), or until pork is no longer pink and vegetables are tender.
Combine flour and margarine; stir until smooth. Stir flour mixture, 1 spoonful at a time, into pork mixture until blended.
Cover and cook on high heat setting 30 to 45 minutes longer, stirring occasionally, until thickened.
1lb Italian sausage
2 cans chicken broth
1 cup water
1/4 cup onion
3 large russett potatoes (cubed)
1 clove garlic
1/2 cup bacon bits
1 cup whipping cream
1/2 container of sliced white mushrooms
Kale
Crumble Italian sausage and put in crock pot with chicken broth, garlic, potatoes, onion, and mushrooms and cook on high for 4 hours until potatoes & sausage are cooked. Add bacon bits, whipping cream and cut up kale right before serving.