Lil Bit
09-24-2002, 03:44 PM
This was really good. It comes from their Crock Pot Cook book (In Good Time).
WW Smoked Sausage Cassoulet
For a thicker consistency, let the cassoulet stand 30 minutes before serving.
1 lb lean boneless pork loin roast
2 bacon slices
2 cups chopped onion
1 tsp. Dried thyme
˝ tsp. Dried rosemary
3 garlic cloves, minced
1 tsp. Salt
˝ tsp. Pepper
2 (14.5 oz.) cans diced tomatoes, drained
2 (15 oz) cans Great Northern Beans, rinsed and drained
˝ lb. Low-fat smoked sausage, cut into ˝-inch cubes
8 tsp. finely shredded fresh parmesan cheese
8 tsp. Chopped fresh flat-leaf parsley
Trim fat from pork; cut into 1-inch cubes. Cook bacon in large skillet and reserve drippings. and crumble. Add onions, thyme, rosemary, and garlic to bacon drippings and sauté 3 minutes or until tender. Stir in crumbled bacon, salt, pepper and tomatoes and bring to a boil. Remove from heat and set aside.
Mash half of beans with a potato masher until chunky. Combine mashed beans, remaining half of beans, pork, and sausage; stir well. Place half of bean mixture in 3 ˝ quart electric slow cooker and top with half of tomato mixture. Repeat layers. Cover with lid; cook on high setting 1 hour. Reduce to low setting and cook 4 hours. Sprinkle Parmesan cheese and parsley over each serving. Yield: 8 servings (serving size: 1 cup cassoulet, 1tsp. Cheese, and 1 tsp. Parsley).
Points: 5, Diabetic Exchange: 1 starch, 1 veg., 2 ˝ meat
Per serving: Cal 230, Pro 20.2 g, fat 8.5 g., Carb 17.7 g., Fib 3.7 g., Chol 52 mg, iron 2.0 mg, Sod 731 mg, Calc 91 mg.
WW Smoked Sausage Cassoulet
For a thicker consistency, let the cassoulet stand 30 minutes before serving.
1 lb lean boneless pork loin roast
2 bacon slices
2 cups chopped onion
1 tsp. Dried thyme
˝ tsp. Dried rosemary
3 garlic cloves, minced
1 tsp. Salt
˝ tsp. Pepper
2 (14.5 oz.) cans diced tomatoes, drained
2 (15 oz) cans Great Northern Beans, rinsed and drained
˝ lb. Low-fat smoked sausage, cut into ˝-inch cubes
8 tsp. finely shredded fresh parmesan cheese
8 tsp. Chopped fresh flat-leaf parsley
Trim fat from pork; cut into 1-inch cubes. Cook bacon in large skillet and reserve drippings. and crumble. Add onions, thyme, rosemary, and garlic to bacon drippings and sauté 3 minutes or until tender. Stir in crumbled bacon, salt, pepper and tomatoes and bring to a boil. Remove from heat and set aside.
Mash half of beans with a potato masher until chunky. Combine mashed beans, remaining half of beans, pork, and sausage; stir well. Place half of bean mixture in 3 ˝ quart electric slow cooker and top with half of tomato mixture. Repeat layers. Cover with lid; cook on high setting 1 hour. Reduce to low setting and cook 4 hours. Sprinkle Parmesan cheese and parsley over each serving. Yield: 8 servings (serving size: 1 cup cassoulet, 1tsp. Cheese, and 1 tsp. Parsley).
Points: 5, Diabetic Exchange: 1 starch, 1 veg., 2 ˝ meat
Per serving: Cal 230, Pro 20.2 g, fat 8.5 g., Carb 17.7 g., Fib 3.7 g., Chol 52 mg, iron 2.0 mg, Sod 731 mg, Calc 91 mg.