I am not a huge fan of Mexican food, primarily because I do not care for cumin. However, these carnitas are wonderful and allow me to fix a taco night that everyone loves. They are cooked in the slow cooker and so incredibly simple. I just use a pork tenderloin for our family as listed in the recipe – but for a large crowd you could use a pork loin. We serve these up with Mission Carb Balance Tortillas. Enjoy!
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1 pork tenderloin
- 2 bay leaves
- 2 cups chicken broth
- Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl.
- Coat the pork tenderloin with the mixture
- Prepare your slow cooker and place the bay leaves on the bottom.
- Place the well coated pork on top of the bay leaves.
- Pour the chicken broth around the pork, carefully trying to not remove the spices from the pork.
- Cover and cook on low for 9 1/2 hours – turning the meat over after 5 hours.
- When the pork is finished shred it with a fork.
- Cover a baking sheet with aluminum foil and spread the pork out evenly on the sheet
- Broil for 5- 10 minutes to crisp the meat.
- Spoon the broth from the slow cooker over the meat to keep it moist.
- Serve and enjoy!
Note – to serve more people you can use a both tenderloins, a pork loin, or a shoulder roast. You simple double the spice mixture for larger meat selections.
Nutritional Information – Pork Carnitas are 0 carbs. If you serve them with Mission Tortillas they are 19 g carbs a piece (primarily fiber)
Pizza is a favorite for teens and many adults, but the crust does not always make them low carb. Now this does not mean we don’t still get pizza – in fact we have our favorite pizza places. Thin crusts help a lot and local, non-chain pizza restaurants tend to add less sugar to their crusts. We have always loved some different pizzas though – so here is our take on Thai Chicken Pizza. It is a household favorite – and is our recipe! You will find a few recipes on this site that we have completely made our own – but usually Mike is the creator, as I am best at following recipes. This is one of my favorites!
Thai Chicken Pizza
Thai Style Peanut Sauce with Honey
- 1/4 cup honey
- 1/3 cup creamy peanut butter
- 1 1/2 Tablespoons rice vinegar
- 2 Tablespoons extra-virgin olive oil
- 1 Tablespoon sesame oil
- 2 cloves of garlic – minced
- 1 teaspoon ground ginger
- 1/2 teaspoon Tabasco sauce (optional)
Thai Chicken Pizza
- 1 12 inch pizza shell. (I use Weisenberger Pizza Crust Mix and the carb information is based on mix)
- Thai style peanut sauce
- 1 carrot – shredded
- 1 small can crushed pineapple
- 3 – 4 chicken tenders
- 2/3 cup mozzarella cheese
- fresh basil
- 1 teaspoon kosher salt
- 1 Tablespoon olive oil
Thai Style Peanut Sauce
- Stir together all the ingredients above in a small bowl
- Set aside
Thai Chicken Pizza
- Marinate chicken tenders in 1 Tablespoon of Thai Peanut Sauce, 1 Tablespoon of Olive Oil and 1 teaspoon of kosher salt. Let marinate for at least 1 hour.
- Make pizza crust as directed – Weisenbergers is best to make 2 – 3 hours prior to use.
- Heat ungreased skillet to medium high. Cook chicken tenders 3 minutes per side.
- Remove from skillet and dice – they do not have to be cooked completely.
- Heat oven to 425
- Spread peanut sauce over crust – holding a little back for drizzle.
- Mix 1 Tablespoon of Hoisin Sauce in the remaining peanut sauce to create drizzle.
- Spread Chicken over the pizza.
- Mix the carrots and crushed pineapple together. Spread those over the pizza
- Top with mozzarella cheese
- Drizzle peanut/hoisin sauce on top of the pizza.
- Back for 12- 15 minutes or until crust is crisp.
- With 5 minutes left in the cooking time – add chopped fresh basil to the pizza.
Nutritional Information – pizza – 217 carbs , 1 slice (1/8) – 27 g carbs
A nice summer grilled dinner is one of our favorites and Bar B Que chicken is a wonderful mix. We found a great idea for a BBQ chicken grilled wrap from Recipes for Healthy Living that has become a staple this summer – especially with our baked sweet potato fries. To keep it low carb friendly, I spent time finding the best BBQ sauce. For us it was Marks’ Feed Store Sauce, a local restaurant. Their sauces have only 7 g carbs for 2 Tbsp. You can also search for a new favorite sauce at your local grocery! Hope you enjoy!
Grilled Chicken Wraps
- 1.5 pounds boneless, skinless chicken thighs
- salt and freshly ground pepper
- 1 small onion
- 1/4 cup low sugar BBQ sauce
- package of Mission Carb Balance Tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- Preheat grill, or stove top grill
- Remove visible fat from the chicken and season with salt and pepper to taste.
- Slice the onion in rings
- Place the chicken and onion slices on the grill. Cook for 5 minutes. Turn chicken and onions over and grill 3 minutes.
- Spoon BBQ sauce over chicken and onions and grill another couple minutes till chicken is 165 degrees. Transfer to a plate and cut the chicken into small bite size pieces.
- Meanwhile, wrap the 8 tortillas in aluminum foil and add to the grill for 3 minutes to warm.
- Fill each tortilla with chicken and onions. Serve with lettuce, tomatoes, and a little extra sauce if desired.
Nutritional Information – 1 serving (2 wraps) – 52 g carbs (based upon the tortillas and sauce listed above)