Slow Cooker Pork with Cranberry Sauce and Veggies
Serves 4

1 onion, thinly sliced
1 (5 lb.) boneless pork loin roast
1 (16 oz.) can whole cranberry sauce
1/3 cup French dressing
4 medium Yukon gold potatoes, washed and halved lengthwise
1 (12 oz.) steam-in-bag veggie of your choice

1. Place sliced onions into slow cooker and set pork roast on top. If desired, season the pork with salt and pepper
2. In a small bowl, whisk together cranberry sauce and French dressing. Pour sauce over pork.
3. Set potatoes on the side of the pork. Cover and cook on low for 8 hours.
4. Steam veggies per package directions.
5. To serve, place potatoes on 4 plates. Set aside half the pork in a food storage container for Wednesday’s dinner. Slice remaining pork and arrange on plates. Spoon sauce over pork. Serve with steamed veggies.

Sausage and Spinach Pasta Bake

1. Preheat oven to 350°F. Spray a 9 x 13-inch baking pan with cooking spray. Set aside. Cook rotini according to package instructions, drain and return to pot.
2. While rotini cooks, add oil to large saucepan over medium heat. When hot, add sausage. Stir until browned and mostly cooked through. Add spinach, stirring until wilted. Add pasta sauce, garlic and Italian seasoning. Stir until well combined..
3. Pour sauce over rotini and toss well. Mix in half the cheese. Transfer the sauced pasta to the baking pan. Top with remaining cheese.
4. Bake until cheese is bubbly, 15 to 20 minutes. Freeze extra portions forlunches. Note: Recipe can be made in advance and simply reheated for dinner.

Pork, Veggie and Stuffing Bake

1. Preheat oven to 400°F. Prepare stuffing mix according to package. Set aside.
2. Mix pork, soup, sour cream and vegetables in a bowl. Transfer to a 9 x 13-inch baking pan. Top with stuffing.
3. Bake 20 to 25 minutes until heated through.

1. Prepare brown rice according to package instructions.
2. Add oil to a large skillet over medium-high heat. When hot, add chicken. Cook and stir until seared on all sides. Add garlic, red peppers and peanuts. Cook and stir until peppers are crisp-tender and chicken is cooked though, 3 to 5 minutes. Add stir-fry sauce and stir to coat ingredients and to heat through.
3. Dish out rice onto 4 plates. Top with stir-fry and garnish with thinly sliced scallions (optional).

Pecan Tilapia with Sweet Potatoes and Green Beans

1. Preheat oven to 400°F. Grease a baking sheet with cooking spray. Set aside.
2. Add egg to a shallow plate. Mix bread crumbs and pecans together and transfer to a shallow bowl. Dip tilapia fillet into egg and then press one side into bread crumb/pecan mixture. Set each fillet onto baking sheet, breaded side up. Repeat with remaining fillets. Bake 8 to 10 minutes, until cooked through.
3. While fish cooks, microwave sweet potatoes according to package. Prepare green beans according to package.
4. To serve, arrange sweet potatoes, green beans and tilapia on 4 plates.