3 lg. red snapper or flounder (1 1/4 to 1 1/2 lbs.) cut into 2 inch pieces
2 tbsp. olive oil or melted butter
1 clove garlic, minced
1 lg. onion, sliced
1 green pepper, seeded and cut in 1 inch pieces
1 to 2 zucchini squash (unpeeled), sliced
1 can (15 oz.) whole tomatoes
1/2 tsp. leaf basil
1/2 tsp. leaf oregano
1 tsp. salt
1/8 tsp. pepper
1/4 c. dry white wine
Optional: 1/2 to 3/4 c. fresh mushrooms may be included
Combine all ingredients in slow cooker/Crock Pot. Stir gently, but thoroughly. Cover and cook on High setting for 4 to 6 hours.
1 1/2 c. uncooked long-grained rice
1/2 c. uncooked wild rice
1 envelope dry onion soup mix
1 tbsp. snipped parsley (optional)
4 c. water
1 bunch green onions, chopped
8 oz. fresh or canned mushrooms, sliced and drained
1/4 c. butter, melted
Combine all ingredients. Pour into lightly greased slow cooker. Cover and cook on high 2 1/2 hours, stirring occasionally. Rice will become mushy if overcooked, so watch carefully.
Brown sausage and drain. Add all ingredients except green beans. Mix thoroughly and simmer for 15 minutes. Add green beans and mix. Bake at 250 degrees in a covered casserole for 30 minutes to 2 hours; or in a slow cooker on low up to 3 hours.