• 28 oz (840 ml) can crushed tomatoes with garlic,undrained 
• 1/2 cup frozen chopped onions,thawed and drained
• 1/2 cup plus 2 tablespoons brown sugar
• 2 tablespoons vinegar
• 2 tablespoons dark corn syrup
• 2 teaspoons garlic powder
• 1 teaspoon chili powder
• 1 1/2 pounds (720 g) pork chops,trimmed and boned
• 3 cups cooked rice
• chopped fresh parsley

Cooking Method:

1. In a slow cooker,combine all ingredients,except noodles and seasoning. 
2. Cover slow cooker and cook on high-setting for  4-6 hours,adding noodles during last 20 minutes to cook.
3. Turn off slow cooker.Discard bay leaf.
4. Season to taste with slat and black pepper.
5. Serve chicken noodle soup hot.

Cooking method:

1. Grease inside of slow cooker with nonstick cooking spray.
2. Arrange pork tenderloin in slow cooker.
3. Pour over barbecue sauce,stir in thawed chopped onions.Stir well.
4. Cover slow cooker and cook on low-heat setting for 7-9 hours.
5. Using a tongs,remove cooked meat from slow cooker.
6. Transfer into cutting board.
7. Using a two forks<shred cooked meat.
8. Return meat to slow cooker and toss with barbecue sauce until well coated.
9. Heat through.
10. Serve on whole wheat buns with additional barbecue sauce if desired.

Cooking Method:

1. Preheat your grill to medium-high.
2. In a mixing bowl,combine all coconut sauce ingredients.
3. Mix well and set aside.
4. In another large mixing bowl,combine all kofta ingredients,except ground beef.
5. Stir well until curry paste completely dissolved.
6. Stir in ground beef and mix well.
7. Form elongated meatballs.
8. Tread meatballs onto soaked bamboo skewers.
9. Grill over medium heat,turning every 2 minutes for 10 minutes or until cooked through.
10. Serve beef kofta with homemade coconut sauce.

Cooking Method:

1. In a slow cooker,combine onion,red and green bell peppers and tomato.
2. Mix well. 
3. Top vegetable mixture with soy sauce.
4. In a small mixing bowl,combine olive oil and fajita seasoning.Mix well.
5. Rub oil mixture into chicken slices until evenly coated.
6. Add seasoned chicken pieces to slow cooker.
7. Cover slow cooker and cook on low-heat setting for 6-7 hours or until chicken pieces are tender.
8. Turn off slow cooker.
9. Transfer cooked chicken and vegetables to serving platter.
10. Serve hot.

Cooking Method:

1. Preheat oven to 255 F (130 C) .
2. In a large saucepan,combine chicken broth and carrots.
3. Add bay leaves and bring to a boil over medium-high heat.
4. Cook until carrots are tender.
5. Remove cooked carrots from saucepan and put into a bowl.Reserve cooking liquid.
6. Season chicken thighs with salt and black pepper.
7. In a large nonstick skillet,heat olive oil.
8. Add seasoned chicken thighs and saute in a single layer until brown,for about 5 minutes per side.
9. Remove browned chicken form the skillet and transfer to baking sheet.Place to a warm oven.
10. Add dry white wine,reserved cooking liquid to same skillet,scraping up any brown bits on bottom of pan.
11. Bring mixture to a boil over medium-high heat for about 12 minutes ( reduce until liquid measures about 3/4 cup).
12.  Add sour cream to the pan,bring to a boil to reduce lightly.
13. Stir in cooked carrots and tarragon.
14. Remove chicken from the oven and return to the pan.
15. Coat well with sauce.
16. Remove from the pan and transfer to serving platter.
17. Serve hot.