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Rotisserie Chicken Cold Noodles. Ingredients 8 ounces whole wheat spaghetti or soba noodles Salt About 1/4 cup soy sauce or Tamari 2 tablespoons rice wine vinegar 2 tablespoons chili-garlic sauce (I like the one with the rooster on the label) Juice of 1 lime 1 tablespoon light honey or light agave 1 inch ginger, peeled and grated 1 clove garlic, grated 3 tablespoons peanut oil 1 bunch scallions, sliced on a bias 1/2 red onion, finely chopped 1/2 cup dry roasted peanuts, chopped 1 cup basil, torn or chopped 1 rotisserie chicken, skin and bones removed and meat shredded 2 cups shredded iceberg lettuce or heart of Romaine Pepper Preparation Bring a pot of water to a boil, add salt and cook soba or pasta to al dente according to package directions.

Drain and cool. Whisk up soy or Tamari, vinegar, chili-garlic sauce, lime juice, honey or agave, ginger, garlic and oil in a large serving bowl. Slow Cooker Pulled Pork - Shutterbean. MEAT. It's not pretty, but dang.... IT'S TASTY. One of my current Meal Prep staples is pulled pork! And I'm going to show you how to make it and give you some ideas how to use it. The best part is that we let our crock pot do all the work. You can come home from work and make BBQ pulled pork sandwiches in no time! And we're off! Morning light! Really....not much effort for maximum reward. First we make a rub. Then we rub it on our pork shoulder.... Chopped garlic & onions. They go in the crock pot and we place the pork shoulder on top.

In go the tomatoes followed by the chicken broth. Let's put the lid on and 8 hours later... This beauty.... Is ready to shred! It's tender. Oh! If you want a dryer pulled pork, use less chicken broth. Jar it up. We're so productive! One of my favorite applications for the pulled pork is to make sandwiches: I portion some of the pulled pork and place it on a baking sheet. I added sesame seeds and cilantro to the BBQ pulled pork here...

Lemon Bars. I love lemon bars, but they often fall by the wayside and get forgotten for months at a time in our house. We’re much more of a chocolate chip cookie/chocolate pie/chocolate sheet cake/chocolate ice cream/chocolate potato chip/chocolate everything household, followed by fruit cobblers and crisps…so I sometimes have to remember to bring lemon bars back into the forefront from time to time. And whenever I do, they always go over well. Translation: They disappear within four minutes. I’m a little weird about lemon bars, in that I tend not to love them if they’re made mostly of lemon filling with a super thin crust at the bottom. So these have a thicker cookie-like crust and a not-too-thick layer of filling; if you don’t already have a favorite lemon bar recipe, give these a try and see how you like ‘em! (And if you don’t like ‘em…please send the leftovers my way.)

Start by buttering a 9 x 13-inch pan. That’s the kind of mood I’m in this week. Along with a little salt… Then whisk it together.