Slow Cooker Pork Roast
Serves 4

2-3 lb. pork roast (also called Boston butt roast)
4-5 medium potatoes, quartered or sliced
2 onions, sliced
6 carrots cut into 1/2 inch pieces
1 (10.5 oz.) can Hannaford cream of mushroom soup
Water

1. Place all ingredients in slow cooker, then fill with water to the halfway point. Cook on low all day (8-10 hours).
2. Remove from slow cooker and reserve 2 cups of pork for Wednesday night. Enjoy the rest, saving any leftovers for a quick and delicious lunch.

Baked Haddock with Rice Pilaf & Veggies

1. Preheat oven to 425 degrees F.
2. Lightly grease or spray glass baking dish. Rinse fish, pat dry and coat with bread crumbs, dabs of butter and lemon juice to taste. Cook for approximately 20 minutes or until fish flakes easily.
3. Cook rice pilaf and green beans per package directions.
4. Serve fish with rice pilaf and green beans.

Fantastic Pork Fajitas

1. Heat oil in large nonstick skillet over medium-high heat. Stir-fry onion and green pepper 4-5 minutes, add pork and heat through.
2. Roll up pork mixture and cheese in flour tortillas and serve with salsa.

1. Cook rice and vegetables according to package. Keep hot; do not drain.
2. Sprinkle chicken with mesquite barbeque seasoning. In 10-inch nonstick fry pan or oven-safe casserole dish, heat oil over medium heat. Add chicken. Add onion and stir until chicken is brown and fork can be inserted easily (about 5 minutes).
3. Add cooked rice and vegetables, stirring well. Reduce heat to lowest temperature, cover and let simmer about 5 minutes.

Easy Calzone with Vegetables

1. Preheat oven to 400 degrees F. Grease baking sheet.
2. On a lightly floured surface, roll out dough into a 9 x 14-inch rectangle, about 1/4" thick. Transfer to prepared baking sheet.
3. Spread pizza sauce over half the dough, lengthwise. Sprinkle cheese over dough to within a half-inch of all edges. Layer broccoli over sauce. Fold dough in half, lengthwise, over cheese and broccoli filling. Seal edges by pressing with the tines of a fork. Prick top.
4. Melt butter and brush top of crust.
5. Bake 20 to 25 minutes or until crust is lightly browned. Let rest 5 minutes before cutting.
6. Serve with salad.