4-Ingredient Sausage and Potatoes Directions:
Lightly coat the inside of a 4- to 6-quart slow cooker with cooking spray.
Place the cubed potatoes in the bottom of the slow cooker in an even layer.
Add the sliced lean smoked turkey sausage over the potatoes.
In a small bowl, whisk together the reduced-fat cream of mushroom soup and unsweetened plain almond milk until smooth.
Pour the mushroom sauce evenly over the sausage and potatoes.
Gently stir once or twice so the sauce works down between the potatoes and sausage while still keeping the mixture mostly layered.
Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender.
Gently stir before serving so the potatoes and sausage are coated in the creamy mushroom sauce. Serve hot.
WW Points Calculation
Russet potatoes, 1 1/2 pounds: 0.00 points
Lean smoked turkey sausage, 10 ounces: 16.00 points
Reduced-fat cream of mushroom soup, 10.5 ounces: 5.00 points
Unsweetened plain almond milk, 1/2 cup: 0.00 points
Points Information
Total Points: 21.00 points
Servings: 6 servings / about 1 heaping cup
Points per serving: 3.50 points
Nutrition Information
Calories: 220
Protein: 13 g
Carbohydrates: 28 g
Fat: 7 g
Fiber: 3 g
Sugar: 3 g
Sodium: 720 mg
I'm waiting for your comments! Enjoy!
