Recipes: Dinner from a Crockery Slow Cooker

the recipes

january 2000

Dinner from a Crockery Slow Cooker

Sauerkraut Dinner

(makes 6 servings)

2	medium russet potatoes, scrubbed and sliced 1/4-inch thick
2	medium onions, sliced and separated into rings
2	medium carrots, peeled and sliced 1/2-inch thick
2	medium ribs celery, sliced 1/4-inch thick
2	large garlic cloves, minced
1	14 1/2-ounce (435 g) can no-salt-added canned tomatoes with juice
1	32-ounce (960 g) jar sauerkraut, drained
1/2	cup (120 ml) unsweetened apple juice
1/2	teaspoon (2.5 ml) caraway seeds
1/2	teaspoon (2.5 ml) freshly ground pepper
1 1/2	pounds (720 g) fully-cooked smoked turkey kielbasa, cut into 6 pieces

Put potatoes, onions, carrots, celery, and garlic in a 5-quart (5-liter) or larger crockery slow cooker. Drain juice and reserve juice from tomatoes. Coarsely chop tomatoes and add to slow cooker. Top with sauerkraut.
In a glass measuring cup, combine apple juice, reserved tomato juice, caraway seeds, and pepper. Pour over sauerkraut. Do not stir. Top with pieces of turkey kielbasa.
Cover and cook on low for 7 to 9 hours or on high for 3 1/2 to 4 1/2 hours.
To serve, pile sauerkraut and vegetables onto a large platter. Top with pieces of kielbasa. Serve hot.

Per serving:	282 calories (20% calories from fat), 22 g protein, 10 g total fat (2.9 g saturated fat), 29 g carbohydrates, 7 g dietary fiber, 74 mg cholesterol, 1887 mg sodium*
Diabetic exchanges:	3 lean protein, 2 carbohydrate (1 bread/starch, 3 vegetable)

*not appropriate for low-sodium diets

Winter Salad

(makes 6 servings)

1	7 1/2 ounce (213 g) package mixed salad greens
1	large ruby red grapefruit
1/2	cup (80 g) thinly sliced red onion
2	tablespoons (30 ml) red wine vinegar
1	tablespoon (15 ml) reserved grapefruit juice
1/2	tablespoon (7.5 ml) balsamic vinegar
1	tablespoon (15 ml) olive oil
1/4	teaspoon (1.25 ml) Dijon mustard
	freshly ground pepper

Rinse greens and loosely wrap in paper towels. Place in refrigerator until ready to use.
Working over a bowl to catch the juice, remove peel and all white pith from grapefruit. Thinly slice crosswise, removing any seeds. Place in a bowl and toss with sliced red onion.
In a small bowl, whisk together remaining ingredients.
To assemble, divide the greens between 6 salad plates. Top with an equal portion of grapefruit and onion slices. Drizzle dressing over each salad and serve at once.

Per serving:	45 calories (44% calories from fat), 1 g protein, 2 g total fat (0.3 g saturated fat), 6 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 15 mg sodium
Diabetic exchanges:	1/2 carbohydrate (fruit), 1/2 fat

Chocolate-Banana Parfaits

(makes 6 servings)

1	1.4-ounce (42 g) package sugar-free instant chocolate pudding mix
1	cup (72 g) frozen reduced-calorie whipped topping, thawed
1	large banana, thinly sliced
1	tablespoon (5 g) sliced almonds

Prepare pudding mix according to package directions, using skim milk. Refrigerate until firm.
To assemble, divide half of the pudding between 6 parfait glasses or stemmed goblets. Using half of the whipped topping, make a thin layer of topping in each glass. Top with a few banana slices. Repeat layers, using remaining pudding, whipped topping, and bananas. Sprinkle almonds over each serving. Cover with plastic wrap and refrigerate until ready to serve.

Per serving:	76 calories (24% calories from fat), 1 g protein, 2 g total fat (1.4 g saturated fat), 14 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 273 mg sodium
Diabetic exchanges:	1 carbohydrate (1/2 bread/starch, 1/2 fruit)

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