Sauerkraut and Sausage Casserole

Recipes (Cont.)

Sauerkraut and Sausage Casserole

2 Tbsp. low-fat butter

1 cup chopped red onion

1 cup chopped green pepper

2 14 oz. smoked turkey sausages, cut into 1/2-inch slices 3 14-oz. cans Bavarian style sauerkraut, undrained

•Place the Baking Pan into the Contact Roaster and add the low-fat butter. Close the Lid and preheat to melt the butter.

•At the end of the preheat time, add the red onions and green pep- pers. Close the Lid and set the Timer for 10 minutes.

•Stir in the sausage and sauerkraut. Close the Lid and set the Timer for 40 minutes. Check for doneness and continue baking if necessary.

•Yield: Serves 6-8

Turkey and Vegetable Loaf

1 cup quick oats

2 1/2 lbs. ground turkey breast

1 cup finely chopped celery

1/4 cup finely chopped green pepper 1/4 cup finely chopped red onion

1 cup finely chopped carrots

2 Tbsp. steak sauce

1/2 cup cholesterol-free egg product 1 15-oz. can tomato sauce, divided salt and pepper to taste

•Preheat the Contact Roaster.

•Combine the oats, ground turkey, celery, green pepper, red onion, carrot, steak sauce, cholesterol-free egg product, and 1/2 of the tomato sauce.

•Coat the Baking Pan with non-stick spray and press in the meat mix- ture. Pour the remaining tomato sauce over the meat loaf.

•Using oven mitts, insert the Baking Pan into the Contact Roaster. Close the Lid and set the Timer for 75 minutes. Check for doneness and continue baking if necessary.

•Yield: Serves 8