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Slow Cooked Beans & Jennie-O Smoked Turkey Kielbasa

smoked turkey kielbasa

Disclosure:  As a member of the Jennie-O Switch Circle, I receive products throughout the year in exchange for honest reviews.  All opinions are 100% my own.

 

Happy 1st day of Autumn, I hope you have smoothly transitioned back into the back to school routine.  Whether you have kids or grandkids in school or college or if you are just back on the road with the school buses, I hope all is well.

 

As I write this post, you would have thought it was mid-October and not the end of the summer because of the cooler weather.  However, the one thing that I did miss during the warmer, longer days of summer were the heart healthy meals that I prepare in the Crock Pot in the fall.

 

Thanks to Jennie-O, who in my opinion has some amazing products including Turkey Burgers and Turkey Tenderloins and of course this lean Smoked Turkey Kielbasa (sausage) which is perfect for the slow cooker.

 

Jennie-O Smoked Turkey Sausage

Whether you soak your beans overnight or just rinse and drop them into a Crock Pot with a container of Vegetable Broth and a diced onion and garlic, this is definitely a satisfying meal for the entire family.

 

Ingredients:

 

  • Bag of Dried Beans (soaked overnight if you want to cook them in less time)
  • Package of Jennie-O Smoked Turkey Kielbasa Sausage, diced and added to the Crock Pot an hour before beans are done
  • Medium onion – diced
  • 1 Clove of Garlic – diced
  • Container of Vegetable Broth

 

 

Product Review by the Delaware Blogger

Instructions:

 

  1. Pour bag of beans into a bowl, cover with cold water and soak overnight
  2. Rinse and drain beans then put them into a slow cooker.
  3. Add entire container of Vegetable Broth.  
  4. Dice onion and clove of garlic then add to the beans and broth.
  5. Cover and cook in slow cooker on high for 4 to 6 hours.
  6. Slice Smoked Turkey Kielbasa Sausage into round pieces then add to Crock Pot an hour before beans are done.

 

Serve with Cornbread or Italian Bread and a little hot sauce!

Jennie-O Turkey Products

Let’s Chat:  What is your favorite slow cooked meal?

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Crock Pot Cabbage Rolls Stuffed with Turkey Sausage

Disclosure:  As a member of the Jennie-O Switch Circle, I am provided with products throughout the year in exchange for an honest review.  All opinions are 100% my own.
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Happy St. Patrick’s Day my friends.  What are your plans for today, will you be heading out this evening for dinner and brew with family and friends?  Or will you be spending a quiet Friday night at home with your spouse or significant other?  Regardless of what your plans are, please be safe and have a wonderful weekend.
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This Friday Foodie Feature recipe is one that I think you might really enjoy as it’s relatively easy to make because the hardest part was peeling the cabbage leaves without tearing them apart.
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I read a trick about freezing the whole head of cabbage first and then running it under warm running water or either steaming it first neither one of which I tried.
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However, if you decide to make this recipe and do use one of these tricks, come back let me know which one.
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Ingredients:
  • 1 – Head of Cabbage or 10-12 large leave, separated from the core
  • 1 – 16 0z package of Jennie-O All Natural Turkey Sausage – cooked thoroughly (165 degrees F which is approximately 15-20 mins)
  • 1 – egg beaten
  • 1/4 cup milk
  • 1/4 cup chopped onion
  • 1 – cup cooked rice
  • 2 – teaspoons seasoning salt
  • 1 – 15 oz can of tomato sauce
  • 2 – tablespoons lemon juice
  • 2 – tablespoons brown sugar
  • 1 1/2 teaspoons Worcestershire sauce

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Instructions:
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Peel and drop cabbage leaves into boiling salted water; cover and cook for 3 minutes or just until pliable.

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Coat a frying pan with a non-stick cooking spray, on medium heat to cook the Jennie-O Lean Turkey Sausage for approximately 15-20 mins or 165~ degrees.
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In a bowl, combine beaten egg, milk, onion, rice and 1 teaspoon of seasoning salt, stir to mix well.
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Drain and add cooked Jennie-O Lean Turkey Sausage to the mixture, stir and spoon into a cabbage leaf.   Roll the leaf and place it into the Crock Pot (fasten with toothpicks if desired). Repeat with the remaining leaves and meat mixture.  Sprinkle with seasoning salt.
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Combine tomato sauce, lemon juice, brown sugar, and Worcestershire sauce; stir and pour over cabbage rolls.
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Cover and cook on low 4 to 5 hours or on HIGH for 2 to 3 hours (depending on your Crock Pot model – check after 2 hours to ensure the tomato sauce is not burning).
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Let’s Chat: is this something you and your family would enjoy for dinner?
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Slow Cooked Shrimp Bisque

How much time did you spend in the kitchen during the holidays?  I know that I spent way too much time in the kitchen eating, however, I didn’t spend a lot of time in there cooking thanks to the Crock Pot.

The weekend before my son returned to college I wanted to make sure that he left with a full belly and this Slow Cooked Shrimp Bisque really fit the bill.

I found several recipes online and with this one I made a few changes and it was delicious!!!

Ingredients

  • 2 packages cooked, frozen, deveined with tails off shrimp
  • 3 tablespoons of butter (melted)
  • 3 scallions (diced)
  • 2 – 4 oz cans of Mushrooms (stems and pieces)
  • 1 tablespoon Minced Garlic
  • 2 cans of Tomato Paste
  • 1 cup Heavy Cream
  • 1/2 cup Corn Starch
  • 1 can of Cream of Mushroom Soup
  • 1 can of Cream of Potato Soup
  • 4 cups of water
  • 1/4 cup Fish Sauce
  • Seasoning of choice or Hot Sauce

Instructions

Melt butter in the Crock-Pot or in a skillet then add diced scallions, garlic, and mushrooms and sauté for 5 minutes or until scallions are softened.  In a bowl or large mixing, cup pour in heavy cream, add corn starch and both cans of tomato paste, stir to mix thoroughly.

 

Scoop mixture into the Crock Pot then add both cans of soup, water and fish sauce, and stir.  Cover and cook on high for 2 1/2 hours, remove the cover and add the shrimp, stir and recover Crock Pot to cook an additional 1/2 hour.

 

Let’s Chat: what is your favorite slow-cooked soup or bisque?

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