BBQ Pulled Pork Sandwiches with Coleslaw and Pickles
Serves 4

1 lb. pork tenderloin
2 Tbsp. BBQ spice rub
1 Tbsp. canola oil
1 cup diced onion
1 clove garlic
2 cups Hannaford BBQ sauce
4 bulkie rolls
1/2 lb. deli coleslaw
1/2 cup bread and butter pickles

1. Rub tenderloin with seasoning. Preheat the oven to 350 degrees. Sear whole tenderloin on all sides in a hot, nonstick skillet. Remove from the heat.
2. Cover tenderloin with foil and bake for 25 minutes. Heat oil in a medium saucepan over medium heat and cook onion and garlic for 5-10 minutes.
3. Add barbecue sauce and stir. Simmer for 10 minutes. Shred pork with 2 forks. Add pulled pork to sauce. Serve on buns with coleslaw and pickles on the side.

Chicken Creole with Red Beans and Rice

1. Prepare beans & rice according to package instructions. Spray large soup pot with nonstick cooking spray and heat over high heat.
2. Cook chicken in pot, stirring for 3-5 minutes or until no longer pink. Reduce heat. If desired, season with salt and pepper.
3. Add tomatoes with juice and all other ingredients. Bring to a boil and reduce heat. Simmer covered for 10 minutes, until vegetables are tender.
4. Serve over rice. Offer Tabasco on the side. Refrigerate leftovers for lunches.

Taco Salad

1. Brown ground beef in a skillet over medium heat. Drain fat and add 1/2 the jar of salsa. Keep warm.
2. Wash and chop tomato and lettuce. Layer all ingredients, ending with salsa and cheese, into 4 bowls.

1. Heat oil in large nonstick soup pot on medium-high heat. Add chicken; cook 3-5 minutes on each side. Remove from pot and put on plate.
2. Whisk soup and water together in small bowl. Add wine or broth and garlic powder. Add mixture to soup pot and bring to a boil over high heat.
3. Stir in rice and broccoli. Top with chicken and juices from plate; cover. Cook on low heat for 5 minutes. Season with black pepper and serve. Refrigerate leftovers for lunches.

Asian Noodle Bowl

1. Cook spaghetti according to package directions, drain and rinse.
2. Heat a large nonstick skillet over medium-high heat. Add oil and sauté garlic and chili powder until golden, about 1 minute.
3. Add water and vegetables. Cook until vegetables are tender-crisp, about 3 minutes. Add the BBQ sauce and peanut butter, stir until sauce is smooth. Toss sauce and vegetables with spaghetti and garnish with chopped peanuts.