Ingredient: no salt added ketchup

Barbecue Salmon and Snap Pea Slaw

How To Prepare
1. Preheat the grill to high heat.
2. Combine 1 tablespoon oil, garlic, and ginger in a mini food processor; pulse until finely chopped. Add juice and next 3 ingredients (through chile poder); pulse to combine. Place salmon on a grill rack coated with cooking spray; brush tops of salmon with half of sauce. Grill 10 minutes; brush with remaining sauce. Grill an additional 10 minutes or until desired degree of doneness.
3. Combine peas, radishes, and shallots. Combine vinegar and remaining 1 tablespoon oil, stirring well; drizzle over pea mixture. Serve with salmon.

Five-Spice Pork Kabobs

How To Prepare
For sauce, in a small bowl combine ketchup, teriyaki, Maple Syrup, and five-spice powder. For kabobs, trim tenderloin, slice thinly, and thread slices onto skewers. Brush skewered meat with some of the sauce.
2.
Grill kabobs on the rack of an uncovered grill directly over medium-hot coals for 3 to 4 minutes. Brush with remaining sauce. Turn kabobs; grill 3 to 4 minutes more or until fully cooked. To serve, sprinkle with cilantro. If desired, serve lime wedges alongside.

Tip

*Tip: If time permits, soak bamboo skewers in water before using. This helps to prevent the skewers from burning.

Classic Meat Loaf

How To Prepare
1.
Heat oven to 350 degrees F. Coat a 8-1/2 x 4-1/2 x 2-5/8-inch loaf pan with nonstick cooking spray.
2.
In a large bowl, stir together 1/3 cup of the ketchup, egg whites, Worcestershire sauce, horseradish, and pepper. Add ground beef, ground turkey, onion, green pepper, oats, parsley and garlic. Mix gently with clean hands.
3.
Spoon and pat mixture into prepared pan. Spread remaining 3 tablespoons of ketchup over top of meat mixture.
4.
Bake at 350 degrees F for 1 hour or until internal temperature registers 160 degrees F on an instant-read thermometer.
5.
Allow to stand 15 minutes before serving.