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chipotle bbq pork folded tacos

Chipotle BBQ Pork Folded Tacos

Ingredients
2 garlic cloves, minced
1 cup reduced-sugar barbecue sauce
4 chipotle chile peppers in adobo sauce, pureed
2 lbs boneless pork shoulder blade (butt) roast, trimmed
1 ½  tsp. smoked paprika
16 6-inch low-carb whole wheat tortillas
2 cups shredded cabbage
1 ½  cups diced onion

 

 

 
Directions
In a medium bowl, combine the garlic, barbecue sauce and chipotles. Blend well, then set aside in the refrigerator.
Place the pork in a 3-to-6-quart slow cooker. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours.
Transfer the cooked pork to a cutting board. Shred the pork with two forks, discarding the excess fat. Return the pork to the slow cooker. Sprinkle the paprika over the shredded pork, then add the barbecue mixture. Cover and cook on low for 1 hour. Skim off any excess fat.
To build tacos, place a heaping spoonful of pork on a warmed tortilla. Top with cabbage and onions and serve. Place any leftover pork in an airtight container and store in the refrigerator for up to three days.

Makes: 16 servings
Serving size: 1 taco
Calories: 160; Fat: 7 grams; Carbohydrate: 15 grams; Fiber: 8 grams; Cholesterol: 30 mg; Sodium: 350 mg; Potassium: 230 mg; Protein: 15 grams; Phosphorus: 130 mg

* Recipe courtesy of Diabetes Forecast


Zuchinni Fries

Zucchini Fries

Ingredients
2 zucchini
1 eggs, whites only
¼ cup panko bread crumbs
¼ cup cornmeal
1 Tbsp. grated Parmesan cheese
1 tsp. dried oregano
1 tsp. dried basil
¾ cup marinara or pizza sauce

Directions
Heat the over to 425 F. Spray a large baking sheet with nonstick cooking spray. Cut the ends off the zucchini and slice them in quarters lengthwise (so you have eight long strips), then cut each strip into three shorter pieces.
Beat the egg whites in a shallow bowl until they are frothy. In another shallow bowl, combine the panko, cornmeal, cheese, oregano and basil. Dip each zucchini strip into the egg whites, then into the panko mixture. Place the zucchini strips on the baking sheet, spray the tops with nonstick cooking spray and bake for 20 minutes, flipping once until they are browned. Serve with marinara sauce.

Makes: 4 servings
Serving size: 6 fries
Calories: 97; Fat: 3 grams; Carbohydrate: 15 grams; Fiber: 2 grams; Cholesterol: 1 mg; Sodium: 160 mg; Potassium: 445 mg; Protein: 5 grams; Phosphorus: 75 mg

* Recipe courtesy of Diabetes Forecast

   

  Meat Lover’s Breakfast Cups

   Ingredients
   1 ¼ cups frozen, shredded hash brown potatoes, thawed
   1 tsp. canola oil
   2 Tbsp. finely chopped onion
   1 clove garlic, minced
   2 frozen, fully cooked turkey sausage patties, thawed and diced
   1 Tbsp. fat-free sour cream
   1 cup liquid egg substitute
   ¼ teaspoon salt
   1/8 tsp. ground black pepper
   2 Tbsp. turkey bacon pieces
   2 Tbsp. shredded Monterey Jack cheese

Directions
Preheat over to 400 F. Coat a six-cup muffin tin with nonstick cooking spray. Evenly divide the hash browns among the muffin cups and press firmly into the bottom and up the sides of each up.
In a large skillet, heat the oil over medium heat. Sauté the onion until tender. Add the garlic and sausage, cook for one minute more. Remove the skillet from the heat and stir in the sour cream.
In a medium bowl, beat the egg substitute with the salt and black pepper, then pour it evenly into the potato-lined muffin cups. Top each cup with some of the sausage mixture, bacon and cheese.
Bake 15-18 minutes or until the eggs are set. Serve immediately.

Makes: 6 servings
Serving size: 1 muffin
Calories: 110; Fat: 5 grams; Carbohydrate: 9 grams; Fiber: <1 gram; Cholesterol: 60 mg; Sodium: 340 mg; Potassium: 150 mg; Protein: 8 grams; Phosphorus: 75 mg

* Recipe courtesy of Diabetes Forecast