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Jan 23, 2010



2 medium onions, chopped

2 garlic cloves, minced

2 tablespoons butter

1 cup packed brown sugar

1 cup water

1 cup spicy ketchup *

3 tablespoons white vinegar

3 tablespoons Worcestershire sauce

1 tablespoon Liquid Smoke, optional

2 teaspoons ground mustard

2 teaspoons chili powder

1 teaspoon paprika

1/2 teaspoon cayenne pepper

1 teaspoon salt

1/2 teaspoon onion salt

1/2 teaspoon garlic salt

1/2 teaspoon pepper

5 to 6 pounds pork baby back ribs


In a large saucepan, saute onions and garlic in butter until tender. Stir in the brown sugar, water, ketchup, vinegar, Worcestershire sauce, Liquid Smoke if desired, mustard, chili powder, paprika and cayenne. Bring to a boil. Reduce heat; simmer for 10-12 minutes or until thickened, stirring occasionally. Remove from the heat.

In a small bowl, combine the salt, onion salt, garlic salt and pepper; sprinkle over ribs.

Grill ribs, covered, over indirect medium heat for 1-3/4 hours or until a meat thermometer reaches 160°.

Set aside 1 cup barbecue sauce for serving. Brush some of the remaining sauce over ribs; cook 20 minutes longer, turning ribs occasionally and basting with sauce. Serve with reserved sauce.



1/4 cup chopped green onions

1/4 cup Dijon-mayonnaise blend

2 tablespoons lemon juice

1 garlic clove, minced

1/2 teaspoon salt

1/2 teaspoon dried thyme

1/4 teaspoon pepper

4 boneless skinless chicken breast halves


In a large resealable plastic bag, combine the first seven ingredients; add chicken. Seal bag and turn to coat. Refrigerate for 2 hours, turning once.

Grill chicken, covered, over medium heat for 6-8 minutes on each side or until juices run clear..



1 egg, lightly beaten

1/3 cup quick-cooking oats

2 tablespoons ketchup

1 tablespoon dried minced onion

1/2 pound lean ground beef


4 teaspoons ketchup

4 tablespoons shredded cheddar cheese


In a large bowl, combine the egg, oats, ketchup and onion. Crumble beef over mixture and mix well. Coat four muffin cups with cooking spray; fill three-fourths full with meat mixture. Spread ketchup over loaves. Bake at 400° for 15 minutes.

Sprinkle with cheese. Bake 5 minutes longer or until a meat thermometer reads 160°. Let stand for 5 minutes before removing from muffin cups.



8 plum tomatoes, divided

3/4 cup balsamic vinegar

1/4 cup tightly packed fresh basil leaves

2 tablespoons olive oil

1 garlic clove, minced

1/2 teaspoon salt

4 boneless skinless chicken breast halves (4 ounces each)


Cut four tomatoes into quarters and place in a food processor. Add the vinegar, basil, oil, garlic and salt; cover and process until blended.

Pour 1/2 cup dressing into a small bowl; cover and refrigerate until serving. Pour remaining dressing into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for up to 1 hour.

Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chicken, covered, over medium heat for 4-6 minutes on each side or until juices run clear. Cut remaining tomatoes in half; grill for 2-3 minutes on each side or until tender. Serve with chicken and reserved dressing.



6 cups fresh broccoli florets

1 can (8 ounces) sliced water chestnuts, drained

1/2 cup dried cranberries

1/4 cup chopped red onion

3/4 cup reduced-fat mayonnaise

3/4 cup fat-free plain yogurt

1-1/2 teaspoons sugar

1-1/2 teaspoons cider vinegar

1-1/2 teaspoons Dijon mustard

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 cup slivered almonds, toasted


In a large bowl, combine the broccoli, water chestnuts, cranberries and onion. In a small bowl, whisk the mayonnaise, yogurt, sugar, vinegar, mustard, salt and pepper. Pour over salad; toss to coat. Just before serving, sprinkle with almonds.



4 medium red potatoes, cut into 1/2-inch cubes

1 medium onion, thinly sliced

2 jalapeno peppers, seeded and chopped

1/4 teaspoon salt-free seasoning blend

1/4 teaspoon pepper

1 tablespoon canola oil

2 small tomatoes, chopped


In a large nonstick skillet coated with cooking spray, saute the potatoes, onion, jalapenos, seasoning blend and pepper in oil for 30-35 minutes or until potatoes are tender. Stir in tomatoes; heat through



1 medium sweet potato

1/2 cup canned black beans, rinsed and drained

1/4 cup chopped red onion

2 tablespoons minced fresh cilantro

1 tablespoon lime juice

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon chopped jalapeno pepper

1 garlic clove, minced

1/4 cup water

22 wonton wrappers

1-1/2 cups salsa


Scrub sweet potato and pierce with a fork; place on a microwave-safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once. Cool. Slit potato and scoop pulp into a small bowl. Mash pulp; stir in the onion, cilantro, lime juice, salt, cumin, jalapeno and garlic.

Lightly brush water over all four edges of one wonton wrapper.(Keep wrappers covered with a damp paper towel until ready to use.) Spread 1 tablespoon filling along one edge of wrapper; roll up tightly. Repeat with remaining wrappers and filling.

Place on a baking sheet coated with cooking spray. Lightly spray wraps with cooking spray. Bake at 375° for 15 minutes or until golden brown. Serve warm with salsa. Yield: 22 appetizers.

Chicken Lettuce Wraps


1-1/2 pounds boneless skinless chicken breasts, cubed

1 tablespoon plus 1-1/2 teaspoons peanut oil, divided

3/4 cup chopped fresh mushrooms

1 can (8 ounces) water chestnuts, drained and diced

1 tablespoon minced fresh gingerroot

2 tablespoons rice vinegar

2 tablespoons reduced-sodium teriyaki sauce

1 tablespoon reduced-sodium soy sauce

1/2 teaspoon garlic powder

1/4 teaspoon crushed red pepper flakes

1-1/2 cups shredded carrots

1/2 cup julienned green onions

12 Bibb or Boston lettuce leaves

1/3 cup sliced almonds, toasted


In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken juices run clear. Drain and set aside.

In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture.

Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up.