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Ingredients

3/4 cup unsweetened pineapple juice
1/3 cup dry red wine or beef broth
1/4 cup reduced sodium teriyaki sauce
1/4 cup reduced-sodium soy sauce
4 garlic cloves, minced
1 teaspoon ground ginger
1/4 teaspoon Worcestershire sauce
2 pounds boneless beef top round steak (1 1/2 inches thick)

Directions

In a bowl, combine the first seven ingredients; mix well. Pour 3/4 cup marinade into a large resealable plastic bag; add the steak. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate remaining marinade.

Before starting the grill, spray grill rack with nonstick cooking spray. Drain and discard marinade from steak. Grill, covered, over medium heat for 10-12 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Baste with reserved marinade during the last 5 minutes of cooking.

Ingredients

1/2 cup hoisin sauce
1/4 cup jellied cranberry sauce
3 tablespoons reduced sodium soy sauce
2 tablespoons white wine
2 tablespoons honey
1/2 teaspoon red food coloring
1/2 teaspoon garlic salt
1/4 teaspoon Chinese five-spice powder
4 pounds pork spareribs, cut into 1-inch pieces
2 cups water

Directions

In a large bowl, blend hoisin sauce, cranberry sauce, soy sauce, white wine, honey, and red food coloring. Mix in garlic salt and Chinese five-spice powder. Place ribs in the mixture. Cover, and marinate in the refrigerator at least 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

Place water in the bottom of a large roasting pan. Arrange ribs on pan rack, and cook 30 minutes in the preheated oven. Cover with remaining sauce mixture, and continue cooking 30 minutes, to an internal temperature of 160 degrees F (70 degrees C).

Ingredients

1 (1 1/2 pound) pork tenderloin
1 tablespoon olive oil for brushing
ground black pepper to taste

2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon minced onion
1 clove garlic, minced
1 teaspoon crushed red pepper flakes
1 teaspoon prepared horseradish

Directions

Preheat an outdoor grill for medium-high heat. Cut tenderloin into 9 slices and brush with olive oil. Season to taste with freshly ground black pepper.

Place the meat onto preheated grill. Grill until no longer pink in the center, 3 to 4 minutes per side. When finished, place pork on a plate, and allow to rest for 5 minutes.

While pork is cooking, stir together sugar, Worcestershire sauce, vinegar, Dijon mustard, onion, garlic, red pepper flakes, and horseradish in a small saucepan. Bring to a simmer over medium heat, and stir until smooth. Pour sauce over sliced tenderloin to serve.

Ingredients

6 ounces uncooked spinach fettuccine
1 (3 ounce) can light water-packed tuna, drained and flaked
1 medium tomato, cut into wedges
1/4 cup pitted ripe olives, halved
1/3 cup thinly sliced red onion
VINAIGRETTE:
1/4 cup red wine vinegar or cider vinegar
4 1/2 teaspoons olive or canola oil
1 garlic clove, minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon dried basil
Dash pepper

Directions

Cook fettuccine according to package directions; rinse in cold water and drain. Place in a large bowl; add the tuna, tomato, olives and onion. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for 1-2 hours.