Winter Pot Roast, a recipe that takes little prep and then a slow oven cook, is great as leftovers -- most braised meats are. Make it on the weekend and whip up Endive Radicchio and Lemon Vinaigrette, Hazelnut Noodles, and Pudding Pears while it's reheating for a weeknight dinner. For the dessert, don't underestimate canned pears. They're always around, always just right, and have more fiber than fresh per serving. They're perfect for desserts like this one.
Winter Pot Roast
Endive Radicchio and Lemon Vinaigrette
Mix 1 part lemon juice and 4 parts oil. Season with Dijon mustard, salt, and pepper. Toss with sliced Belgian endives and radicchio. Adjust seasoning with honey if desired.
Toss buttered noodles with chopped hazelnuts.
Layer diced pears in a glass or bowl with chocolate and vanilla pudding.