Cooked in a crock pot
- 1 lb ground turkey sausage
- 1/2 c chopped onion
- 5 cups lower sodium chicken broth
- 1 small red bell pepper
- 1 jalepeno seeded, fine diced (optional)
- 1 1/2 cups sliced mushrooms
- 2 tbsp quick cooking tapioca
- 1/2 c shredded Monterey jack cheese
- Light coat the crock with evoo
- In a large skillet brown the sausage and onion over medium heat and drain off the fat (optional: You can also cook it in your pot if using an Instant Pot)
- Combine the sausage mixture with the hashbrowns, chicken stock, sweet bell, cheese, mushrooms and quick cooking tapioca and stir to combine
- Cover and cook on low for 8-9 hours, stir before serving.
- Top with more cheese.
8 servings, 275 calories per serving; 500 mg sodium, 29 carbs 18 protein.