Dinner for tonight and tomorrow

Spanish Crockpot Chicken
This excellent dish is easy to make and has lots of delicious flavor. Use kalamata or other more exotic olives for a more intense olive taste.
Prep Time: 25 minutes
Cook Time: 7 hours
Ingredients:
1 pound Italian sausages, cut into 1" pieces
1 onion, chopped
3 cloves garlic, minced
2 lbs. boneless, skinless chicken thighs, cut into 2" pieces
2 (14.5-ounce) cans diced tomatoes, undrained
1/4 cup tomato paste
1 cup chicken broth
1 red bell pepper, chopped
1 green bell pepper, chopped
14 ounce can artichoke hearts (NOT marinated), drained
4 ounce can kalamata olives, drained
1 teaspoon dried Italian seasoning
1/8 teaspoon pepper
1/3 cup toasted sliced almonds
Preparation:In a large saucepan, cook sausage until browned. Remove sauce to paper towels to drain. Drain saucepan, but do not wipe out.
Add onion and garlic to drippings in pan; cook and stir for 5-6 minutes until tender.
In 4 quart crockpot, mix all ingredients except for the bell peppers, artichoke hearts, olives, Italian seasoning, pepper, and almonds.
Cover crockpot and cook on LOW for 6-8 hours or until chicken is thoroughly cooked and no longer pink in center. Add bell peppers, artichoke hearts, olives, and Italian seasoning, and cook for 20-30 more minutes on HIGH. Sprinkle with toasted almonds and serve with hot cooked noodles, mashed potatoes, or rice. Serves 6-8

SUNDAY
Liver With Mushrooms Recipe #116792
In this recipe liver, mushrooms and onion are cooked in mushroom soup which makes a tasty and easy sauce.
by philipianjones
1 hour 5 min prep
SERVES 4
1 lb liver (any variety will do)
1 tablespoon flour
1 pinch salt
1 pinch fresh ground black pepper
2 tablespoons oil
1 large onion, peeled and sliced
4 ounces mushrooms, sliced if large
15 ounces mushroom soup
Pre-heat oven to 180°C (350°F) or Gas No 4.
Cut the liver into pieces and coat with seasoned flour.
Heat the oil and brown the liver on both sides. Remove with a slotted spoon and place into an ovenproof casserole dish.
Fry the onion and mushrooms in the same pan for about 5 minutes, then stir in any excess flour (from coating the liver) and the soup.
Pour the mixture over the liver and cook for 55 Min's.

Serve over rice leftover from previous night.