Weeknight Winners

Answer the “What’s for Dinner?” dilemma with fast and flavorful timesaving recipes

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Beef & Provolone Sliders

Our family enjoys sandwiches and sliders for quick meals because there are so many combinations you can use. I came up with this recipe not long ago, and we really love it!

Prep: 20 min. • Bake: 25 min.
Makes: 6 servings

1 pkg. (3 oz.) julienned soft sun-dried tomatoes (not packed in oil)
1 pkg. (12 oz.) Hawaiian sweet rolls
½ cup prepared pesto
½ lb. thinly sliced deli roast beef
6 slices provolone cheese

1. Preheat the oven to 350°. Place tomatoes in a small bowl; cover with hot water. Let stand until hydrated, about 15 minutes; drain and pat dry.

2. Without separating rolls, cut rolls in half horizontally; arrange bottom halves in a greased 13x9-in. baking dish. Spread pesto over cut sides of top and bottom halves. Layer bottom halves with beef, provolone cheese and tomatoes; replace top halves of rolls.

3. Cover with foil and bake until cheese is melted, 20-22 minutes. Remove foil and bake until tops are golden brown, 2-3 minutes.

2 SLIDERS 437 cal., 20g fat (8g sat. fat), 68mg chol., 737mg sod., 43g carb. (18g sugars, 5g fiber), 22g pro.

Chicken & Artichoke Rice Salad

I like to try out different flavor combinations of rice salad, and this version is my favorite. Ranch seasoning and sun-dried tomatoes give it a lot of extra flavor. I originally made this recipe as a side dish, but now I serve it as an entree.

Shelly Bevington, Hermiston, OR

Prep: 30 min. + chilling

Makes: 8 servings

1 pkg. (6.9 oz.) chicken-flavored rice and vermicelli mix

1 jar (14½ oz.) grilled marinated or plain marinated quartered artichoke hearts

2 cups chopped rotisserie chicken

8 bacon strips, cooked and crumbled