Slow Cooker Horseradish Beef and Potatoes
Serves 4

4 red bliss potatoes, quartered
1/2 lb. baby carrots
1 (6 oz.) can tomato paste
1/3 cup horseradish sauce
1/2 tsp. salt
1/2 tsp. ground black pepper
1 onion, chopped
5 lb. beef pot roast

1. Place potatoes and carrots into slow cooker. In a large bowl, mix together tomato paste, horseradish sauce, salt, pepper and onion until well blended.
2. Roll pot roast in sauce and place into slow cooker. Pour remaining sauce over beef. Cover and cook on high for 8 hours.
3. To serve, carefully transfer meat to a platter. Gently stir vegetables and sauce. Transfer half the beef to a food storage container for Wednesday’s dinner.
4. Using a slotted spoon, dish out vegetables and sauce onto 4 plates. Top with thick slices of beef.

Linguini with Clam Sauce

1. Cook linguine according to package instructions. Drain and return to pot.
2. While linguine cooks, start sauce. Add butter to a large skillet over medium heat. When hot, add garlic and scallions. Cook and stir until fragrant, about 1 minute.
3. Add two cans of clams to skillet. Drain the third can and add clams to skillet. Cook and stir until heated through. Season with crushed red pepper, if desired.
4. Pour clam sauce over linguine and toss well. Add 1/4 cup Parmesan to linguine and toss well.
5. Serve pasta in 4 bowls and garnish with tomatoes and remaining Parmesan.

Beef and Cheddar Subs with Cucumber Salad

1. Preheat oven to 375°F. Split sub rolls lengthwise and line each with 1 1/2 slices cheddar cheese.
2. Reheat beef in the microwave 2 to 3 minutes on high, stirring once.
3. In a small bowl, toss cucumber, scallions and dressing until combined. Set aside.
4. Place rolls into oven to toast and melt cheese, about 2 minutes.
5. Arrange beef on each roll and serve with cucumber salad on the side.

1. Add oil to the bottom of a soup pot over medium-high heat. When hot, add onions, carrots and lentils. Cook and stir until onions begin to soften, about 3 minutes. Add broth and bring to a simmer. Add apricot pieces.
2. Reduce heat to medium-low and cook 25 to 30 minutes, until lentils are tender. If desired, season with salt and pepper. Serve with sliced baguette.

Easy Chicken and Rice Bake

1. Preheat oven to 400°F. Grease a baking sheet with cooking spray. Set aside.
2. Preheat oven to 375°F. In a small bowl, mix together the soup, chicken broth, rice, 1/4 tsp. paprika, and black pepper until evenly blended.
3. Pour into a 9 x 13-inch baking pan. Set chicken breasts into rice mixture and sprinkle with remaining paprika. Cover and bake 40 to 45 minutes, until rice is tender and chicken is cooked though.
4. Divide chicken and rice among 4 plates. Add dressing to salad greens and toss. Serve family-style.