As the warmer weather comes so does barbecue season. I am looking forward to outdoor cooking and dining! Around our place there is never a shortage of meat which is grilled on buns. What I've come to understand over the years is going topless! Whether it is alpilean fake (
click through the following website) a grilled burger, chicken breast or pulled pork sandwich my weight loss surgery diet
friendly burger is much better without having the top bun. To begin with, the top bun requires too much room in my belly pouch without supplying enough nutritional punch to surrender so much pouch real estate to it. Second, without a high bun I'm forced to tactfully eat my sandwich cutting it into minor bites with a knife as well as fork. Fork feeding slows me down! I can control my fork, resting it between bites, and eat at a slow relaxed pace rather than hand wrangle my burger to devour it in rapid-fire bites hardly appreciated before the pouch of mine is stuffed full. Try to go topless this grilling season and find out just how this small change makes for a terrific fat reduction surgery food.
This is one of my favorite meat barbecue meals because the slow cooker does the work for me. Right after a lengthy day at the office I just need to set the picnic table and toss the salad together and dinner is served.
Barbecue Pork Sandwiches
Ingredients:
1/4 cup packed brown sugar*, divided
One big 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
One (2 pound) pork roast, boneless
8 whole wheat hamburger buns
Directions:
In a large (3-4 quart) slow cooker combine three tablespoons brown sugar, molasses, cider vinegar, Worcestershire sauce, grilling seasoning, chopped onion, dry mustard and tomato paste stirring well. Combine remaining one tablespoon brown sugar with pepper and salt. Cut the pork roast in 4 6 pieces and season all sides with sugar-salt-pepper combination. Add to slow cooker and turn to coat with sauce. Cover with lid and cook on high-heat setting for one hour. Reduce heat setting to low; cover and cook seven hours or until pork roast is tender and also could pulled apart with a fork. Remove pork out of slow cooker as well as shred with 2 forks. Return to slow cooker and toss to coat with sauce. Spoon 2/3 cup pork mixture on bottom one half of each bun, using a slotted spoon. Cover with tops of buns (see note above for weight loss surgery diet serving suggestion). Per serving: Serves eight - 2/3 cup pork and 1 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 large apple, chopped
1/4 cup light mayonnaise
3 tablespoons brown sugar*
Two teaspoons chopped fresh rosemary
1 teaspoon cider vinegar
3/4 teaspoon salt
Directions:
Combine all ingredients in a major bowl, and toss very well. Chill and cover. Yield: 8 servings, 1/3 cup each.
Per serving: seventy nine Calories; 2g Protein; 2g Fat; 13g Carbohydrate.
*Substitute Splenda Brown Sugar Substitute if desired.