Slow Cooker BBQ Country Spareribs
Serves 4

1 Tbsp. quick-cooking tapioca (Minute Tapioca)
1 medium onion, chopped
1 (16 oz.) bottle BBQ sauce
2 Tbsp. BBQ seasoning
5 lbs. country-style spareribs (these ribs have bones)
1 (16 oz.) can jumbo buttermilk biscuits
1 (12 oz.) pkg. steam-in-the-bag corn

1. Add tapioca, onion, BBQ sauce, BBQ seasoning and spareribs to slow cooker insert. Stir well to combine. Cover and cook on low for 8 hours.
2. For dinner, prepare biscuits and corn according to package instructions.
3. Gently stir the ribs and sauce. If desired, season with salt and pepper. Transfer half of the spareribs to a food storage container for Wednesday’s dinner. Serve remaining ribs with biscuits and corn on the side.

Asian Noodle Salad with Chicken & Veggies

1. Place a large pot of water over high heat. Cut chicken breasts into thirds. When water boils, add spaghetti and chicken pieces. Stir well. Boil until spaghetti is al dente and chicken is cooked through, about 13 minutes.
2. In a large serving bowl, toss together dressing, carrots, scallions, cucumber and snow peas. Set aside.
3. Drain spaghetti in a colander and run cool water over it until the chicken is cool enough to handle. Shred chicken into thin strips. Add to vegetable mixture and toss well. Add spaghetti, toss again, and serve.

BBQ Pork Sandwiches

1. Remove the meat from the bones. Warm pork in a microwave on high 3 to 5 minutes.
2. If desired, toast bulkie rolls and fill each with hot BBQ pork.
3. Serve sandwiches with pasta salad and set out the carrots to dip in dressing, family-style.

1. Preheat oven to 400°F. Grease a baking sheet with cooking spray. Place salmon, skin side down, onto baking sheet. Season with salt and pepper. Bake 12 to 15 minutes, until just cooked through.
2. While salmon cooks, rinse lettuce in cold water and tear into 2-inch pieces. Place into a salad spinner or gently pat dry.
3. In a large serving bowl, toss lettuce, cheese, croutons and 1/2 cup dressing.
4. Divide salad onto 4 plates. Top with equal portions of warm salmon and remaining salad dressing. Season with freshly ground black pepper, if desired.

Beef & Broccoli Stir-Fry

1. Prepare rice according to package instructions. Add oil to a wok or deep skillet over high heat.
2. When hot, add beef, cook and stir until seared on all sides. Add broccoli and 2 Tbsp. water. Stir-fry until broccoli is crisp-tender, about 4 minutes.
3. Add stir-fry sauce and heat through. Stir well. Serve over rice.