|in a 3 1/2-4 quart slow cooker, combine potatoes, carrots, and onion. In medium bowl, combine brown sugar, mustard, and caraway seeds; mix well. Stir in sauerkraut and kielbasa. Spoon sauerkraut mixture over vegetables in cooker. Cover; cook on low for at least 8 hours, or until vegetables are tender.|
Yield: Four 2 cup servings.
Note: Weight watchers 6 points per serving.
|-||6 red potatoes, peeled and quartered (small)|
|-||8 fresh baby carrots, cut inch 1/4 inch slices|
|-||1 onion, cut into thin wedges (medium)|
|-||1 tablespoon brown sugar|
|-||1 tablespoon spicy brown mustard|
|-||1 teaspoon caraway seeds|
|-||1 can sauerkraut (15 ounce can)|
|-||1 pound fully-cooked turkey kielbasa, cut into 1 inch slices|