• Nonstick Cooking Spray
• 3 Lbs. Baby Back Pork Ribs, cut crosswise into 6 (3-inch) slabs
• 2 tsp. Garlic Powder
• 2 tsp. Onion Powder

• 2 tsp. Paprika
• 1 tsp. Kosher Salt
• 1 Bottle (16.9 fluid ounces) Pepsi®
• 1 Cup Four Brothers Barbecue sauce
• 3 Green Onions, thinly sliced

INSTRUCTIONS

1. Spray 5- to 6-quart slow cooker with cooking spray. Add ribs to slow cooker; sprinkle with garlic powder, onion powder, paprika and salt. Add Pepsi; cover and cook on high 4 hours or low 8 hours or until ribs are tender.
2. Pour barbecue sauce over ribs to coat; cover and cook on high 30 minutes or low 1 hour or until ribs are very tender. Serve ribs sprinkled with green onions.

• 1 Cup Barbeque Sauce
• ½ Cup Vegetable Broth
• 2 Tbsp. Fresh Lime Juice plus lime wedges for garnish
• ½ tsp Chipotle Powder
• 1½ Lbs. Boneless Bottom Round Beef Roast

• 1 Large Avocado, peeled and pitted
• 6 Tostada Shells
• ½ Cup Red Onion, thinly sliced
• 1 Jalapeño Pepper, thinly sliced

INSTRUCTIONS

1. In small bowl, stir barbeque sauce, broth, 1 tablespoon lime juice and chipotle powder. Place beef in 5- to-6 quart slow cooker; pour barbeque sauce mixture over beef. Cover and cook on low 8 hours.
2. Transfer beef to cutting board; shred with 2 forks and return to slow cooker. Cover and cook on low 15 minutes or until heated through.
3. In small bowl, with fork, mash avocado and remaining 1 tablespoon lime juice until slightly chunky.
4. Evenly top tostada shells with avocado mixture, beef mixture, onion and jalapeño. Serve with lime wedges.

• 4 ears shucked corn
• Olive oil cooking spray
• ¾ teaspoon kosher salt, divided
• ¾ teaspoon freshly ground black pepper, divided
• 1 pint cherry tomatoes, halved

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 3 tablespoons thinly sliced fresh basil, plus whole basil sprigs for garnish (optional)
• 4 (4-ounce) salmon fillets

INSTRUCTIONS

Step 1
Prepare grill.

Step 2
Soak corn in a large bowl of cold water for 20 minutes. Remove and pat dry. Coat corn on all sides with cooking spray, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill about 15 minutes or until charred on all sides. Remove cobs from grill, and cool slightly. Slice the kernels from the cobs, and transfer to a medium bowl. Add tomatoes, olive oil, vinegar, and sliced basil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Let the relish sit at room temperature for 15 minutes before serving.

Step 3
Meanwhile, lightly coat both sides of salmon fillets with cooking spray; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fillets skin side down, and grill 3–4 minutes or until golden brown. Flip fillets, and grill for 3 more minutes. Fish should feel slightly firm in the center and will register 145° on an instant-read thermometer. Place salmon onto each of 4 plates, and spoon relish over top. Garnish with basil sprigs, if desired.

• 3 Lbs. 93% Lean Ground Beef
• 1 Large Onion, coarsely chopped (1 cup)
• 1-2 Medium Stalks of Celery, chopped (3/4 cup)
• 1 Cup Barbeque Sauce
• 2 Cans (15.5 oz.) Sloppy Joe Sauce – I like Manwich
• 24 Hamburger Buns, split

INSTRUCTIONS

1. In 3.5-4 qt. slow cooker, cook beef and onions over medium-high heat 5-7 minutes; stir occasionally until beef is thoroughly cooked. Drain.
2. Mix beef mixture and remaining ingredients (except buns) in slow cooker.
3. Cover and cook on low heat setting 7-9 hours.
4. Stir well before serving.

Notes
To serve, fill each bun with 1/3 cup beef mixture. Beef mixture will hold on low setting up to 2 hours. Stir occasionally.

• 1-1/2 Lbs. Ground Italian Sausage
• 1 Cup Onion, chopped
• 2 Fresh Garlic Cloves, chopped
• 1 Cup Celery, chopped
• 1 Medium Green Pepper, chopped (optional)
• 32 Oz. Container Beef Broth
• 1-1/2 Tbsp. Better Than Bouillon (Roasted Beef Base)
• 10 Oz. Bag Matchstick Carrots
• 28 Oz. Can Crushed Tomatoes

• 3 Cups of Water
• 2/3 Cup Ketchup
• 1 Tbsp. Italian Seasoning
• 2 Tbsp. Parsley
• 1 tsp Salt
• 1 tsp Pepper
• 2 cups Fresh Zucchini, diced
• 2 Cans Butter Beans, drained
• 19 Oz. Package Cheese Tortellini

INSTRUCTIONS

1. In a fry pan sauté Italian sausage until fully cooked. Drain fat and add the meat to a large Dutch oven.
2. In a separate fry pan sauté onion, garlic cloves, celery, carrots and green pepper. Sauté until tender. Add vegetables to Dutch oven.
3. Add Better Than Bouillon beef stock, tomatoes, water, ketchup, Italian seasoning, parsley, salt, and pepper. Mix all together.
4. Bring to boil and simmer for 30 minutes (cover optional).
5. Stir in zucchini and tortellini. Cover and simmer for 10 more minutes.
6. Stir in the butter beans (drained), salt, and pepper to taste. Serve and enjoy!

• 12-16 Oz. Elbow Macaroni, cooked
• 1 Can Cheddar Cheese Soup
• 2/3 Can Milk
• 1 tsp Thyme
• Salt and Pepper to taste
• 3 Cups Ham Chunks
• 8 Oz. Longhorn Cheddar Chunks
• 10 Oz. Frozen Asparagus, thawed, cut into chunks

INSTRUCTIONS

1. Cook macaroni as per package directions.
2. Heat soup & milk in pan to make saucy.
3. Combine all ingredients, folding asparagus in last.
4. Bake in 350°F oven until bubbles in middle; 30 minutes covered, then uncovered.