Crockpot Cranberry Portabella Mushroom Meatballs over Cheesy Smashed Red Potatoes

This is a comfort food coma-in-a-crock-pot kind of meal but with way fewer calories, sodium and fat. Meatballs in a velvety mushroom-cranberry sauce with tender portabella mushrooms, served in a nest of cheesy smashed red potatoes.Yum. You've noticed that I've been creating a lot of crockpot meals lately? No, this isn't becoming a crockpot recipe blog. I'm just re-discovering ways to cut down my cooking time (like using my crock pot, my bread machine, and freezer meals) while still making healthy, inexpensive, satisfying meals for my family. And, of course, passing on my re-discoveries to all of you.

All you need for your meatballs

Crockpot Cranberry Portabella Mushroom Meatballs
14 oz canned cranberry sauce
14 oz low-fat and low-sodium cream of mushroom soup
28 oz package frozen turkey meatballs
1/3 cup craisins
8 oz sliced mushrooms like portabella
1/2 cup finely diced yellow onion

1.) In a saucepan heat the cranberry jelly until it starts to look more liquid. Add the soup and stir together.
2.) Place all of the other ingredients in a crockpot. Pour the cranberry sauce over top.
3.) Cook the meatballs on low for 5 or 6 hours until the onions are tender.

Cheesy Smashed Red Potatoes
5 medium red potatoes washed and quartered, skin still on
3 Tb light butter spread
1/2 of an 8-oz container of reduced fat sour cream
1/2 cup shredded reduced fat sharp cheddar cheese like Cabot's
salt and pepper to taste

1.) Boil the potatoes until tender. Drain.
2.) Smash the potatoes with a potato masher or fork leaving large chunks.
3.) Add spread, sour cream, cheese and season with salt and pepper to taste. Continue to mash together until combined. I like to leave big, tender lumps of potato.

Putting it all together...
Scoop out a serving of mashed potatoes and use a large spoon to press down the center into a "bowl" shape. Spoon meatballs and sauce over top. Serve with steamed corn or other veggie or salad. Enjoy!