Slow-Cooker Pork with Noodles

from Food Network Magazine

Ingredients:
3 cups low-sodium chicken broth
1/4 cup soy sauce
1/4 cup rice wine or dry sherry
3 tbs. packed light brown sugar
4 garlic cloves, smashed
1 2-inch piece of ginger, peeled, and sliced
2 pieces star anise (find this in the spice aisle)
1/2 tsp. kosher salt
3 lbs. boneless pork shoulder
1 head bok choy, roughly chopped
3 and 1/2 ounces dried rice vermicelli noodles (found in your world foods grocery aisle)
1/2 cup chopped fresh cilantro

1. Combine broth, soy sauce, rice wine, brown sugar, garlic, ginger, anise, and salt in the slow cooker. Add pork and cover. Cook on low for 8 hours.
2. Add the bok choy; cover and cook for 20 more minutes.
3. Add noodles, making sure they are submerged, cover and cook for 10 more minutes.
4. Shred meat (mine was already shredded from cooking) and divide into bowls with noodles and liquid. Sprinkle with cilantro.

Dressed-Up Frozen Stuffed Shells

Perfect for a night when you don't want to put forth a whole lot of effort.  And since we constantly have tomatoes and fresh basil during the summer months, it's even easier.

Serves 2

Ingredients:
1 pkg. frozen stuffed shells
1 jar of your favorite sauce (red, white, whatever your pleasure)
1/2 pint grape tomatoes
small bunch fresh basil
salt and pepper
Parmesan cheese

1. Prepare stuffed shells according to package.
2. While shells are cooking, prepare your tomatoes for roasting. Place tomatoes on baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast time will depend on oven temperature used for shells. (My shells cooked at 400 and I roasted tomatoes for about 12 minutes).
3. Chop basil.
4. Plate shells and top with roasted tomatoes, basil, and cheese. Serve with garlic bread.