Chili Casserole

1 pound bulk pork sausage
2 cups water
1 can (16 ounces) chili beans, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
3/4 cup uncooked long grain rice
1/4 cup chopped onion
1 tablespoon chili powder
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
3/4 teaspoon salt
1/8 teaspoon garlic powder
1 cup (4 ounces) shredded cheddar cheese
Directions
In a large skillet, cook sausage over medium heat until no longer pink; drain.
Transfer to a 3-qt. slow cooker. Add the next 10 ingredients; stir well. Cover and cook on low for 7 hours or until rice is tender. Stir in cheese during the last 10 minutes of cooking time. Yield: 6 servings.

Braised Chicken Thighs Dinner

• 1 onion, halved lengthwise and sliced


• 4 new potatoes (about 1 pound), cut into 1/4-inch slices


• 2 cups baby carrots


• 1 1/4 teaspoons salt, divided


• 1/2 teaspoon black pepper, divided


• 1/4 cup chicken broth


• 1/4 cup dry white wine (See Note)


• 1 teaspoon minced garlic


• 1/2 teaspoon dried thyme


• 1 teaspoon paprika


• 6 bone-in, skinned chicken thighs (1-1/2 to 1-3/4 pounds)

What To Do:

1. Coat a 6-quart round slow cooker with cooking spray.  Add onion then top with potatoes and carrots.


2. In a medium bowl, combine 3/4 teaspoon salt, 1/4 teaspoon pepper, the broth, wine, garlic, and thyme. Pour broth mixture over vegetables. Combine paprika, remaining salt, and remaining pepper; rub evenly over chicken thighs, and arrange over vegetables.


3. Cover and cook on HIGH setting 1 hour; reduce heat to LOW setting, and cook 6 hours, or until chicken and vegetables are cooked through and tender.

Note

• Feel free to substitute an extra 1/4 cup chicken broth in place of the wine, if you prefer.