Grilled Thai-Spiced Tuna Steak

This was amazing! I'm not a huge fish eater, but I loved this!

Source: Cooking Light's Fresh Food Fast
Servings: 4

Ingredients:
4 6oz. sushi-grade tuna filets
1/2 tsp. salt
1 tbl. olive oil
1 tbl. red curry paste
cooking spray
4 lime wedges

Directions:

1. Prepare grill.
2. Sprinkle fish with salt. Combine olive oil and curry paste; brush over fish.
3. Place fish on a grill rack coated with cooking spray. Grill 2 minutes per side or until desired doneness. Serve with lime wedges.

Thai Chili Chicken and Noodles

Source: Adapted from Crock-Pot brand cookbook
Servings: 4-6

Ingredients:
2 tsp olive oil
1.5 lbs. boneless, skinless chicken breasts, cut into thin strips
1 10oz. bottle asian-style sweet chili sauce
3 tbsp creamy peanut butter
3 cloves garlic, minced
1 14oz. can low-sodium chicken broth
1 8oz. pkg. vermicelli noodles
1 cup shredded carrots
bean sprouts (optional)
chopped roasted peanuts (optional)

Directions:
1. Heat oil in large skillet over medium-high heat. Add chicken and cook, stirring frequently, until lightly browned on all sides. Transfer to slow cooker.
2. Stir together sweet chili sauce, peanut butter and garlic in a small bowl. Pour over chicken. Stir until chicken is well coated with sauce. Add chicken broth and stir well. Cover and cook on low 2 hours.
3. Add noodles and carrots, stir. Cover and cook 30 more minutes or until tender. Garnish with bean sprouts and peanuts if desired.

Slow Cooker Pulled Pork

This is by far the best pulled pork I have ever had! Thanks Bridget Mc!

Slow Cooker Pulled Pork (spice rub from Cooks Illustrated and The Way The Cookie Crumbles)

Spice Rub:
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon granulated sugar

1 (6-8 pound) bone-in pork shoulder (I used a pork end roast)
2 cups barbecue sauce
1. Mix all spice rub ingredients in small bowl.
2. Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. (For stronger flavor, the roast can be refrigerated for up to 3 days.)
3. Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and ¼ cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.
4. Transfer roast to cutting board; discard liquid in liner. “Pull” by tearing meat into thin shreds with two forks or your fingers. Discard fat.
5. Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.