Sausage Chowder

Crock Pot Sausage Chowder




1/4 pound Polish Kielbasa, chopped

1 cup mild green chile picante sauce

1 clove garlic, finely chopped

1 (10 oz)pkg. frozen whole- kernel corn, thawed

1 medium tomato, chopped

1 (14.5 oz) can chicken broth

1 ( 15.5 oz) can garbanzo beans, drained

1 Tbsp chopped fresh cilantro

1/8 to 1/4 tsp crused dried red pepper flakes



Combine all ingredients in 3 1/2 qt. crockpot. Cover and cook on low 3 to 4

hours. Ladle into soup bowls

Crockpot Pizza

1 1/2 pounds hamburger


1 pound pork sausage

4 ( 14 ounce ) jars pizza sauce

2 cups shredded mozarella cheese

2 cups grated parmesan cheese

2 ( 4 ounce ) cans mushroom stems - drained

2 packs sliced pepperoni

1/2 cup chopped onion

1 garlic clove - minced

1 pound cork screw pasta





1. Brown together sausage, hamburger and onion

2. stir to break up meat

3. Drain meat

4. Plsce meat in crock pot

5. Place all remaining ingredients in crockpot except pasta

6. cook on low 3 1/2 hours

7. Cook & drain pasta

8. Stir pasta into crockpot

9. Cook 1/2 hour longer

HEALTHY PINEAPPLE BRAN MUFFINS

  1/2 c. whole wheat flour
  1-1/2 c. unbleached white flour
  1 C. 100% Bran cereal
  1/4 C. wheat germ
  1/4 C. oat bran (optional)
  1 T. baking powder
  1 tsp. baking soda
  1 T. cinnamon
  1/2 c. brown sugar
  1 C. low fat yogurt
  1/2 C. low fat milk
  1/4 C. egg substitute or 1 egg--beaten
  1/4 C. honey
  2 T. corn oil
  1 (8 oz.) can crushed pineapple
  2 c. raisins (optional)

Combine dry ingredients.
Mix yogurt, milk, egg substitute, honey, oil, pineapple
and raisins.
Add to dry ingredients; combine well.
Coat muffin tins with cooking spray.
Divide mixture to make 24 muffins.
Bake for 25 minutes at 400 degrees.
Let cool a few minutes and remove from pan.