Leftover Pork & Chicken – approximately 1 pound, torn into bite-sized pieces

1 – low-fat turkey sausage, sliced and quartered

1 package frozen baby limas 10 to 16 ounces

1 package frozen corn 10 to 16 ounces

1 package frozen okra 10 to 16 ounces

1 can RedGold® Petite diced tomatoes 15 oz.

1 can RedGold® tomato sauce 15 oz.

3 cups chicken stock (we like Wyler’s® Sodium-Free)

3 tbsp. Worcestershire sauce

2 tbsp. spicy brown mustard

2 tsp. black pepper

½ tsp. cayenne pepper

3 tsp. chopped shallots

2 gloves garlic, chopped

Thaw the frozen vegetables in the refrigerator the night before cooking.  Add all ingredients together in a crock pot and cook on low 7 to 9 hours or on high for 4-5 hours.  Two eight ounce ladles represent one serving.

8 servings

Per serving (approximate):  6 grams fat, 3 grams saturated fat, 11mg cholesterol, 484 mg sodium, 34 grams carbohydrates, 5 grams fiber, 2 grams protein

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