Ingredients
3 lb pork baby back ribs
2 tablespoons barbecue seasoning
1 (24x12-inch) sheet aluminum foil
1 cup bacon/onion ranch salad dressing
2 tablespoons chipotle hot sauce


Steps

1. Preheat oven to 450°F. Coat ribs with barbecue seasoning; place in center of foil (wash hands). Combine ranch dressing and hot sauce; pour over ribs. Bring up foil sides; then double-fold top and ends to seal the packet.
2. Place on baking sheet; bake 25 minutes. Serve.

CALORIES (per 1/6 recipe) 640kcal; FAT 55g; CHOL 175mg; SODIUM 1500mg; CARB 4g; FIBER 0g; PROTEIN 34g; VIT A 0%; VIT C 0%; CALC 6%; IRON 15%

Ingredients

2 cups fresh cherries
6 coconut macaroon cookies
1/2 cup thin pretzel sticks
1 (3.4-oz) box instant vanilla pudding mix
2 cups cold reduced-fat milk
1/2 cup chocolate hazelnut spread

Prep

• Remove cherry stems and pits; chop coarsely.
• Chop cookies and pretzels into bite-size pieces.

Steps

1. Whisk together pudding mix and milk, in medium bowl, for 2 minutes. Whisk in chocolate spread; chill 5 minutes to thicken.
2. Layer in six parfait (or dessert) dishes, one-half each of the pudding, cookie pieces, cherries, and pretzel pieces; then repeat layers with remaining half. Serve.

CALORIES (per 1/6 recipe) 320kcal; FAT 10g; CHOL 5mg; SODIUM 480mg; CARB 53g; FIBER 3g; PROTEIN 5g; VIT A 4%; VIT C 2%; CALC 10%; IRON 4%