Milwaukee Sweet-Tart Supper |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 8 |
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from Weight Watcher's Six O'clock Solutions. Make ahead tip: Place ingredients in the slow-cooker after lunch, and then dinner will be ready to eat about 4 hours later. If I'm going to be gone all day, I will add the potatoes at the same time as everything else in the morning and cook on low while I am at work all day. Also, I will usually only add a single can of sauerkraut. Ingredients:
1 1/2 lbs turkey kielbasa, cut into 3 inch pieces and divided |
3 (10 ounce) cans bavarian-style sweet sauerkraut, rinsed and drained |
3 large granny smith apples, peeled, cored, and cut crosswise into rings |
1 medium onion, thinly sliced and separated into rings |
1 (14 1/4 ounce) can fat-free chicken broth |
1/2 teaspoon caraway seed |
8 medium red potatoes, peeled and quartered (about 3 1/2 lbs) |
1/4 cup swiss cheese, shredded (1 oz) |
Directions:
1. Place half of sausage in electric slow-cooker, and top with sauerkraut, remaining sausage, apple rings, and onion rings. Pour chicken broth over mixture, and sprinkle with caraway seeds. Cover with lid and cook on high-heat setting for 4 hours or until apples and onion are tender.
2. Place potatoes into a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 20 minutes or until tender;drain.
3. Arrange sausage mixture and potatoes on individual plates, and sprinkle cheese over sausage mixture.
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