Slow Cooker Pork with Cranberry Sauce and Veggies
Serves 4

1 onion, thinly sliced
1 (2-3 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. Slice pork and arrange on plates. Spoon sauce over pork. Serve with steamed veggies.

Veggie Mac 'n Cheese
Serves 4

1 (13.25 oz.) box Hannaford whole wheat rotini pasta
1/2 cup low-sodium chicken broth
1 1/2 cups grated cheddar cheese
1/4 cup grated Parmesan cheese
1 (16 oz.) bag frozen mixed vegetables
2 Tbsp. butter
3 Tbsp. flour
3 cups milk

1. Cook rotini in a large pot according to package instructions. When done, drain and return rotini to pot.
2. While rotini is cooking, make the sauce. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk and broth, stirring constantly until mixture boils and thickens. Continue to stir until sauce is smooth. Reduce heat to low.
3. Add cheeses to the sauce and stir until melted and smooth. Add vegetables to the cheese sauce. When vegetables are heated through, pour cheese sauce over the rotini and serve. If desired, season with salt and pepper.