Sausage-Bean Chowder

1 pound bulk hot Italian sausage
28-ounce can diced tomatoes
2 16-oz cans kidney beans, not drained
1 quart water
1 bay leaf
11/2 teaspoons seasoned salt
1/2 teaspoon garlic salt
1/2 teaspoon thyme
1/8 teaspoon black pepper
half a large green pepper, chopped
4-5 small potatoes, diced

Brown sausage in a skillet, and drain off fat. In a large kettle, place all ingredients except green pepper and potatoes. Cover and simmer for 30 minutes. Add green pepper and potatoes and simmer 30 additional minutes. This chowder also can be cooked all day in your crockpot.

Sausage and Peppers with Parmesan Grits

Not sure where this recipe came from but it is some mighty hearty comfort food!

19 oz. pkg. sweet Italian sausage
3 yellow, red, or green peppers (or one of each)cut into strips
1 lg. onion, halved and sliced thin
2 minced garlic cloves
2 tsp. Italian seasoning
½ tsp. pepper
½ tsp. garlic powder
1 tsp. salt
Parmesan Cheese Grits and extra cheese

Remove sausage from casings. Crumble into a pan and cook all over at med-high heat until no longer pink, along with the vegetables and seasonings until veggies are tender. Serve over parmesan cheese grits. Garnish with extra cheese. Serves 4.

Parmesan Cheese Grits
1 c. grits
4 c. water
¾ tsp. salt
1 tbs. butter
5 oz. parmesan cheese, shredded
Cook grits according to package directions using 4 c. water. Stir in the remaining ingredients. Serves 4.