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Bottom-Bun Barbecue Sandwiches For Weight loss Surgery Diet
As the warmer weather will come so does barbecue season. I'm expecting outdoor dining and cooking! Around the place of ours there's not a shortage of grilled meat on buns. What I have discovered through the years is going topless! Whether it is a grilled burger, chicken breast or even pulled pork sandwich my weight loss surgery diet friendly burger is much better without having the top bun. First, the best bun requires way too much room in the stomach pouch of mine without delivering enough health punch to surrender so much pouch real estate to it. Second, without an increased bun I'm forced to politely eat my sandwich cutting it into minor bites with a knife as well as fork. Fork feeding slows me down! I can manage my fork, resting it between bites, and take in at a slow relaxed pace as opposed to hand wrangle my burger to devour it in rapid fire bites hardly appreciated before the pouch of mine is stuffed full. Try going topless this grilling season and find out exactly how this small change makes for a terrific weight loss surgery meal.
This's one of my personal favorite meat barbecue meals as the slow cooker does the work for me. After an extended day at the office I just need to establish the picnic table and toss the salad together and dinner is served.
Barbecue Pork Sandwiches
Ingredients:
1/4 cup packed brown sugar*, divided
1 large onion, chopped
One 1/2 tablespoon grilling seasoning
Three Tablespoons Worcestershire sauce
3 Tablespoons cider vinegar
One teaspoon dry mustard
1 (6-ounce) can tomato paste
3/4 teaspoon pepper
1/4 teaspoon salt
1 (2-pound) pork roast, boneless
8 whole wheat hamburger buns
(image: https://burst.shopifycdn.com/photos/video-conference-meeting.jpg?width=746&format=pjpg&exif=0&iptc=0)Directions:
In a big (3 4 quart) slow cooker blend 3 tablespoons brown sugar, chopped onion, grilling seasoning, Worcestershire sauce, cider vinegar, molasses, dry mustard and tomato paste stirring well. Combine remaining one tablespoon brown sugar with salt and pepper. Cut the pork roast in 4 6 portions as well as season all sides with sugar-salt-pepper combination. Add to slow cooker and turn to coat with sauce. Cover with cook and lid on high heat setting for one hour. Reduce heat setting to low; cover and cook seven hours or even until pork roast is tender and could pulled apart with a fork. Remove pork out of slow cooker as well as shred with two forks. Revisit slow cooker and toss to coat with sauce. Spoon 2/3 cup pork blend on bottom half of each bun, using a slotted spoon. Cover with tops of buns (see note above for weight loss surgery diet helping suggestion). Per serving: Serves eight - 2/3 cup pork and one bun. Per Serving w/full bun: 398 Calories; 33g Protein; 8g Fat; 49g Carbohydrate.
Tangy Apple Coleslaw
Ingredients:
1 (12-ounce) package broccoli coleslaw
1 big apple, chopped
1/4 glass light mayonnaise
Three tablespoons brown sugar*
Two teaspoons chopped fresh rosemary
One teaspoon cider vinegar
3/4 teaspoon salt
Directions:
Combine all ingredients in a big bowl, and toss very well. cover and Chill. Yield: alpilean video (rollshutterusa.com said in a blog post) eight portions, 1/3 cup each.
Per serving: 79 Calories; 2g Protein; 2g Fat; 13g Carbohydrate.
*Substitute Splenda Brown Sugar Substitute if desired. (image: https://farm66.static.flickr.com/65535/52658175074_34e1ec6f6b.jpg)
Sito web: http://rollshutterusa.com/?id=5296708&option=com_k2&task=user&view=itemlist
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