Slow Cooker Meat & Potatoes

I grew up on  meat and potatoes. It was my Dad's favorite thing. Of course, his favorite version was much more along the lines of fried chicken, mashed potatoes, and gravy, but still. This was before we learned how awful fried foods and starches are for long term health, but like most people in his generation, you're not about to convince him to give it up now.

Dad still loves his traditional meat and potato dinners, but I've largely given up that style of eating over the last few years. My taste buds have changed, and the ever-present battle with the scale require a different menu.

But you know what? Now and then you just need a good comfort meal. And you need one that can be thrown in the slow cooker before work and gobbled up immediately upon returning home. And this is one of our favorites. It's not the healthiest thing we eat, but it is one of the most comforting, and certainly one of the easiest.

In the list of Ryan's many wonderful virtues...he's a really good cook. And this dish is one of his. Whenever we have it, it's because he assembles it, and I really appreciate that. I love to cook for us and do most of it, but now and then, I get busy or just need a break, and he hops in without complaining to make a delicious dinner.

So we share this with you...one of Ryan's contributions to our recipe box. {Hey non-cooking guys? You can do this one!!}

Slow Cooker Meat & Potatoes

* 1 pound package of smoked sausage
* 2 cans of green beans, undrained
* 1 envelope onion soup mix
* Roughly 2 pounds of potatoes
* Roughly 2 cups of water
* Seasoned salt {or salt and pepper} to taste

Slice smoked sausage into 1/2 inch rounds. Cut potatoes into small pieces. Combine all ingredients in slow cooker and add enough water to barely cover the ingredients. Cook on low for 7 hours or until potatoes are tender. Serve warm.

A Few Tips:

* We always buy the turkey sausage, because it's one thing we can do to attempt to make this a little bit healthier. We like it just as much as regular smoked sausage, and it doesn't have nearly the grease to contend with, which we also love.

* We normally buy the tiny gold potatoes, because they're already small, and we can just quarter them. If you buy regular sized potatoes, you'll want to cut the pieces fairly small, or the cooking time will be longer, and that delays your eating. You could also use red potatoes in this if you want.

* We buy the cut green beans, but if you prefer a different style, you can pick whatever you like.

* Sometimes we add additional onion to this, beyond what's in the soup mix. We don't do it every time - just depends on what we have on hand and how quickly we need to throw the meal together.

* Add or subtract the amount of potatoes I suggested depending on how much you like them or how strict your diet is. You could still make this and cut way down on the potatoes if you're not supposed to have that much.

* The leftovers warm up very well, and we enjoy taking this one in our lunch after we make it.

* We put seasoned salt on pretty much everything, but if you don't care for it or don't have any, just make sure you add some salt and pepper for flavor.