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Barbecue Beef Sandwiches Makes 8 Active: 5 min/Total: 8 to 10 hr on low 31/2-lb bottom round beef roast, well trimmed of excess fat 1 medium onion, chopped 3/4 cup ketchup 1/2 cup cola soda 1 Tbsp each Ddijon mustard and Worcestershire sauce 3 Tbsp cornstarch 1/4 cup water 8 sandwich buns 1. Place beef on onion in a 31/2-qt or larger slow-cooker. Mix ketchup, cola, mustard and Worcestershiresauce in a bowl; pour over beef. 2. cover and cook on low 8 to 10 hours. Remove beef to a plate; cover loosely with foil.

I increase cooker heat to high. Stir cornstarch and water in a small cup until dissolved. Stir into liquid in crock. cover and cook 15 to 20 minutes until thickened. 3. Thinly slice beef, layer on buns and spoon sauce over top.

Per sandwich: 462 cal, 48 g pro, 34 g car, 1 g fiber, 13 g fat (4 g sat fat), 117 mg chol, 692 mg sod Moo Shu Pork Serves 10 Active: 10 min/ Total: 6 to 9 hr on low One 2-lb boneless pork loin roast, fat trimmed, quartered lengthwise 1 cup hoisin sauce 1 Tbsp freshly grated ginger 6 cups shredded Napa cabbage 11/2 cups bagged shredded carrots 1/4 cup sliced scallions 3 Tbsp rice-wine vinegar 11/2 Tbsp sugar 20 flour tortillas, warmed s erve with: hoisin sauce and sliced scallions (optional) 1. Put pork, 1/3 cup hoisin sauce and the ginger in a 31/2-qt or larger slow-cooker. Turn pork to coat.

2. Cover and cook on low 6 to 9 hours or until pork is very tender. Turn off cooker. Remove pork to a cutting board and, using 2 forks, pull meat into shreds.

Return pork to cooker. 3. Toss cabbage, carrots, scallions, vinegar and sugar in a bowl to mix. 4. Spread each tortilla with about 11/2 tsp remaining hoisin sauce.

Top with about 1/3 cup cabbage mixture and 1/4 cup shredded pork. Per serving: 452 cal, 26 g pro, 59 g car, 3 g fiber, 10 g fat (3 g sat fat), 54 mg chol, 896 mg sod Sausage & Peppers Meat Loaf Serves 8 Active: 10 min/ Total: 5 to 8 hr on low Try a pasta salad on the side. L leftover meat loaf makes great sandwiches. 11/2 cups Barilla Sweet Peppers & Garlic pasta sauce 1 lb hot or sweet Iitalian pork sausage, removed from casings 1 lb lean ground beef 3/4 cup each fresh bread crumbs and finely chopped onion 1/4 cup shredded Romano or Parmesan cheese 1 large egg 2 tsp minced garlic 2 tsp fennel seeds (optional) 1/2 tsp each salt and pepper 1. To ease removal of loaf from cooker, fold two 24-in.-long pieces foil in half lengthwise twice.

Place strips across each other, forming a "+" in bottom of a 31/2-qt or larger slow-cooker. Press strips against inside of cooker, letting ends hang over outside. 2.

Mix 1/2 cup pasta sauce with remaining ingredients in a large bowl until well blended. Form into a 71/2 x 41/2 x 21/2-in. loaf.

Place in cooker. 3. Cover and cook on low 5 to 8hours or until a meat thermometer inserted in the center of the loaf registers 165°Ff.

4. Heat rest of sauce; serve at table. Per serving: 410 cal, 21 g pro, 8 g car, 1 g fiber, 32 g fat (12 g sat fat), 115 mg chol, 893 mg sod Green Turkey Chili Serves 4 Active: 5 min/ Total: 8 to 10 hr on low 2 turkey thighs (1 lb each), skin removed 1 medium onion, chopped 1 can (15.5 oz) white kidney beans (cannellini), rinsed1 can (11 oz) corn, drained 11/2 cups medium green tomatilla salsa 1 can (4.5 oz) chopped green chiles 2 tsp minced garlic 11/2 tsp ground cumin 1/2 tsp salt 1/3 cup chopped cilantro Serve with: sour cream, shredded Monterey Jack cheese, chopped red onion and lime wedges 1. Put turkey thighs on onion in a 31/2-qt or larger slow-cooker.

Add beans and corn. Mix salsa, chilies, garlic, cumin and salt in a medium bowl; pour over top. 2. C cover and cook on low 8 to 10 hours or until meat is tender. Remove turkey to a cutting board. cut bite-size; discard bones.

3. Return meat to cooker; stir in cilantro. Per serving: 323 cal, 34 g pro, 34 g car, 7 g fiber, 7 g fat (2 g sat fat), 97 mg chol, 1,373 mg sod Thai Chicken Legs Serves 4 Active: 5 min/ Total: 7 to 9 hr on low We loved it over rice. 4 each chicken drumsticks and thighs (about 21/4 lb), skin removed 1 medium onion, halved and thinly sliced 1 large red pepper, quartered and sliced 1 can (141/2 oz) petite diced tomatoes with zesty jalapeños 1/3 cup creamy peanut butter 2 Tbsp each fresh lime juice and soy sauce 1/2 tsp ground ginger 8 oz fresh snow peas 1/4 cup fresh mint leaves, cut in strips 1/4 cup chopped peanuts 1. Put chicken on onion in a 31/2-qt or larger slow-cooker.

Add red pepper. Mix tomatoes, peanut butter, lime juice, soy sauce and ginger in a bowl; pour over top. 2. cover and cook on low 7 to 9 hours or until meat is tender. Stir in snow peas; cook 15 minutes or until snow peas are crisp-tender.

3. Sprinkle each serving with mint and peanuts.

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