DESCRIPTION With a mere 15-minute prep time, this Irish favorite couldn't be easier! INGREDIENTS Dinner 2 lb. small red potatoes 1 1/2 cups fresh baby carrots 1 medium onion, cut into 8 wedges 1 (2 to 2 1/2-lb.) corned beef brisket with seasoning packet 2 cups apple juice Water 8 thin wedges cabbage Horseradish Sauce 1/2 cup sour cream 1/4 cup mayonnaise 2 tablespoons prepared horseradish 2 teaspoons Dijon mustard DIRECTIONS 1.Place potatoes, carrots and onion in 5 to 6 1/2-quart slow cooker. Top with corned beef brisket; sprinkle with contents of seasoning packet. Add apple juice and enough water to just cover brisket. 2.Cover; cook on low setting for 10 to 12 hours. 3.About 40 minutes before serving, remove beef from slow cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in slow cooker. Increase heat setting to high; cover and cook an additional 30 to 35 minutes or until cabbage is crisp-tender. 4.Meanwhile, in small bowl, combine all horseradish sauce ingredients; mix well. 5.To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from slow cooker. Serve corned beef and vegetables with sauce.

DESCRIPTION Jambalaya shrimp and sausage perk up a hearty slow-cooked meal. INGREDIENTS 1 medium onion, chopped 3/4 lb boneless skinless chicken thighs, quartered 1 clove garlic, finely chopped 1 green bell pepper, chopped 2 dried bay leaves 1 can (15.5 oz) Green Giant® red beans, drained, rinsed 1 can (6 oz) tomato paste 2 cups Progresso® diced tomatoes, undrained (from 28-oz can) 1/2 teaspoon salt 1 package (12 oz) frozen cooked deveined peeled small shrimp, thawed 1/2 lb cooked kielbasa or Polish sausage, halved lengthwise, cut into 1-inch slices 4 cups uncooked instant white rice 4 cups water Red pepper sauce, if desired DIRECTIONS 1.In 4- to 6-quart slow cooker, layer all ingredients in order listed, except shrimp, sausage, rice, water and pepper sauce. 2.Cover; cook on Low setting 6 to 8 hours. 3.About 10 minutes before serving, gently stir shrimp and sausage into chicken mixture. Remove and discard bay leaves. Increase heat setting to High; cover and cook 5 to 10 minutes longer or until shrimp and sausage are hot. 4.Meanwhile, cook rice in water as directed on package. Serve meat mixture over rice. Serve with pepper sauce.