Slow-Cooker Orange Chicken with Potatoes

Recipe from myrecipes.com (www.myrecipes.com/recipe/slow-cooker-orange-chicken-with-potatoes-10000001694879/)

Ingredients:

8 skinless chicken thighs
kosher salt and pepper
2 onions, quartered
1 pound small red potatoes
1 small butternut squash, peeled, seeded, and cut into 1-inch pieces
12 cloves garlic, peeled
1 orange, cut into 1/4-inch rings
2 cups low-sodium chicken broth
1 tablespoon honey
8 sprigs thyme

Directions:

Pat the chicken dry with paper towels and season with 1 teaspoon salt and 1/4 teaspoon pepper. In the bowl of a slow cooker, combine the chicken, onions, potatoes, squash, garlic, orange, broth, honey, and thyme. Set the slow cooker to high and cook, covered, until the vegetables are tender and the chicken is cooked through (about 2 ½ to 3 hours). Divide the chicken mixture into individual bowls.

If You Don't Have a Slow Cooker:

Heat oven to 325° F. Follow the recipe above using a Dutch oven or large casserole dish. Bake covered until the vegetables are tender and the chicken is cooked through (2 ½ to 3 hours).

Note:

This recipe was tested in a 6-quart slow cooker. Check for doneness at the low end of the range (but not before, as the escaped heat will significantly slow the cooking). If the food is not done, cover and cook to the end of the suggested time range. If using a slow-cooker smaller than 6 quarts, the cooking time may take an additional hour or more, and results may vary.

Rigatoni with Beef and Eggplant Ragu

Recipe from the American Heart Association (www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/Recipes/Rigatoni-with-Beef-Eggplant-Ragu_UCM_442507_Recipe.jsp)

Ingredients:

8 ounces whole-wheat rigatoni, rotini or penne
8 ounces 92%-lean ground beef
4 cloves garlic, chopped
1/2 teaspoon fennel seed
3 cups diced eggplant (about 1/2 medium)
2 teaspoons extra-virgin olive oil
2 8-ounce cans no-salt-added tomato sauce
1 cup red wine
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons pine nuts, toasted (see Cooking Tips)
1/2 cup crumbled feta (optional)

Directions:

Bring a large pot of water to a boil. Cook pasta until tender, 8 to 10 minutes or according to package directions. Meanwhile, cook beef, garlic and fennel seeds in a large nonstick skillet over medium heat until the beef is browned (about 3 minutes). Add eggplant and oil; cook, stirring occasionally, until the eggplant browns (about 5 minutes). Add tomato sauce and wine; cook, stirring occasionally, until the sauce thickens (about 10 minutes). Stir in oregano, salt and pepper. Drain the pasta; serve topped with the sauce and sprinkled with pine nuts and feta.

Cook's Tip:

To toast pine nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned (2 to 4 minutes).

To Make Ahead:

Prepare the sauce (Step 2); cover and refrigerate for up to 2 days.