Winter Minestrone – crockpot

Winter Minestrone

1 pound uncooked Italian or pork sausage links, cut into 3/4-inch slices
2 1/2 cups peeled winter squash, such as butternut squash, cut into 1- inch cubes
1 1/2 cups cubed potatoes
2 medium fennel bulbs, trimmed and cut into 1-inch pieces
1 large onion, chopped
2 cloves garlic, minced
1 15-ounce can red kidney beans, rinsed and drained
1/2 teaspoon dried sage, crushed
4 cups chicken broth or vegetable broth
1 cup dry white wine
4 cups chopped kale or fresh spinach

In a large skillet cook the sausage until brown; drain well.

In a 5- to 6-quart crockery cooker place squash, potatoes, fennel,
onion, garlic, beans, and sage. Top with sausage. Pour broth and wine
over all.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat
setting for 4 to 5 hours. Stir in kale or spinach. Stir in kale or
spinach. Cover and cook 5 minutes more.

Makes 8 servings.

From BH&G

Crock Pot Apple Betty

Today is Slow Cooking Thursday, hosted by the lovely Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog. Please come back and join me for Freezer Food Friday .

 

Crock Pot Apple Betty

 

6 cups thinly sliced apples

1 cup granulated sugar

1 tablespoon all purpose flour

1 teaspoon cinnamon

Juice and zest of 1 lemon

1/2 cup melted butter

3 cups soft bread crumbs

 

In a large bowl combine apples, sugar, flour, cinnamon and lemon zest. In another bowl, combine butter and bread crumbs. In prepared slow cooker, layer one third of bread crumb mixture, then one half of apple mixture. Repeat layers of bread crumbs and fruit, then finish with a final layer of bread crumbs on top. Cover and cook on high for 4 hours until bubbly and brown. (www.momswhothink.com)