AWESOME RECIPE!!
-------Original Message-------
From: chefgloria1030@yahoo.com
Date: 3/12/2014 3:12:36 PM
To: Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com
Subject: Pork Tostadas - 18g Carbs,
3g Fiber, 5g Sugar
Pork Tostadas - 18g Carbs, 3g Fiber, 5g Sugar
From: www.diabetesforecast.org
Prep Time: 15 min
Cooking Time: 30 min
Servings: 4
Serving Size: 1 tostada
1/2 recipe of cooked Roast Pork Tenderloin (about 1 lb.)*
1 Tbsp olive oil, divided use
1 med onion, chopped
2 garlic cloves, finely minced
Juice of 1/2 large lime
1 cup prepared hot or mild salsa
4 small corn tortillas (4-inch diameter)
1 cup shredded romaine lettuce
1 small tomato, finely diced
1/4 cup fat-free sour cream or plain, nonfat Greek yogurt
Lime wedges
Cut the pork tenderloin crosswise into 4 pieces. Use two forks to shred each
piece, or cut the pork into small cubes; set aside. Line a baking sheet or
broiler pan with foil; set aside.
In a medium skillet, heat 2 tsp. of the olive oil over medium heat. Add the
onion and saute for 6 minutes until lightly browned. Add the garlic and
saute for 1 minute. Add the lime juice and salsa, and bring to boiling.
Reduce the heat to low and simmer for 10 minutes. Add the shredded, cooked
pork and simmer for 5 to 6 minutes, until the pork is heated through.
Heat the oven to broil. Place the corn tortillas in a single layer on the
prepared baking sheet. Brush one side of each tortilla with the remaining 1
tsp. of olive oil. Broil the tortillas about 7 inches from the heat source
until they are browned and puffed; watch carefully so that they do not burn.
Remove the tortillas from the broiler. The tortillas will deflate and will
leave a slight shell shape.
Divide the pork mixture among the tortillas. Top each tortilla with lettuce,
tomato, and 1 Tbsp of sour cream. Serve with lime wedges.
* Cooked roast pork tenderloin
Servings: 4
Serving Size: 1 tostada
Nutrition per Serving: 245 Calories, 9g Fat, 1.9g Saturated Fat, 0g Trans
Fat, 18g Carbs, 3g Fiber, 5g Sugars, 60mg Cholesterol, 500mg Sodium, 750mg
Potassium, 25g Protein, 295mg Phosphorus
Exchanges: 1/2 Starch, 2 Vegetable, 3 Lean Meat, 1/2 Fat
-------Original Message-------
From: chefgloria1030@yahoo.com
Date: 3/12/2014 3:12:36 PM
To: Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com
Subject: Pork Tostadas - 18g Carbs,
3g Fiber, 5g Sugar
Pork Tostadas - 18g Carbs, 3g Fiber, 5g Sugar
From: www.diabetesforecast.org
Prep Time: 15 min
Cooking Time: 30 min
Servings: 4
Serving Size: 1 tostada
1/2 recipe of cooked Roast Pork Tenderloin (about 1 lb.)*
1 Tbsp olive oil, divided use
1 med onion, chopped
2 garlic cloves, finely minced
Juice of 1/2 large lime
1 cup prepared hot or mild salsa
4 small corn tortillas (4-inch diameter)
1 cup shredded romaine lettuce
1 small tomato, finely diced
1/4 cup fat-free sour cream or plain, nonfat Greek yogurt
Lime wedges
Cut the pork tenderloin crosswise into 4 pieces. Use two forks to shred each
piece, or cut the pork into small cubes; set aside. Line a baking sheet or
broiler pan with foil; set aside.
In a medium skillet, heat 2 tsp. of the olive oil over medium heat. Add the
onion and saute for 6 minutes until lightly browned. Add the garlic and
saute for 1 minute. Add the lime juice and salsa, and bring to boiling.
Reduce the heat to low and simmer for 10 minutes. Add the shredded, cooked
pork and simmer for 5 to 6 minutes, until the pork is heated through.
Heat the oven to broil. Place the corn tortillas in a single layer on the
prepared baking sheet. Brush one side of each tortilla with the remaining 1
tsp. of olive oil. Broil the tortillas about 7 inches from the heat source
until they are browned and puffed; watch carefully so that they do not burn.
Remove the tortillas from the broiler. The tortillas will deflate and will
leave a slight shell shape.
Divide the pork mixture among the tortillas. Top each tortilla with lettuce,
tomato, and 1 Tbsp of sour cream. Serve with lime wedges.
* Cooked roast pork tenderloin
Servings: 4
Serving Size: 1 tostada
Nutrition per Serving: 245 Calories, 9g Fat, 1.9g Saturated Fat, 0g Trans
Fat, 18g Carbs, 3g Fiber, 5g Sugars, 60mg Cholesterol, 500mg Sodium, 750mg
Potassium, 25g Protein, 295mg Phosphorus
Exchanges: 1/2 Starch, 2 Vegetable, 3 Lean Meat, 1/2 Fat
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