Sausage & Potatoes

1 can (28 ounces) whole tomatoes in juice
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1-1/4 pounds sweet or hot Italian turkey sausage
2 medium-size potatoes, scrubbed and cut into 1-inch pieces
1 large zucchini, halved lengthwise and cut into 1-inch half moons
1 medium-size onion, cut into wedges
2 tablespoons plain bread crumbs
3/4 cup shredded pepper-Jack cheese

Add tomatoes and their juice to a 5 or 6-quart slow cooker. Break apart tomatoes with a spoon. Stir in Italian seasoning, garlic salt and pepper flakes.

Tuck sausages down into sauce. Add potatoes, zucchini and onion. Cover. Cook on high heat for 4 hours or on low heat for 8 hours.

Uncover pot and remove sausages. Slice into 1-inch-thick coins, and return to mixture, stirring gently, along with the bread crumbs. Serve in bowls; sprinkle each with shredded cheese. Makes 6 servings