Pork Carnitas

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!

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Pork Carnitas

Ingredients

  • 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

Directions

  1. Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl.
  2. Coat the pork tenderloin with the mixture
  3. Prepare your slow cooker and place the bay leaves on the bottom.
  4. Place the well coated pork on top of the bay leaves.
  5. Pour the chicken broth around the pork, carefully trying to not remove the spices from the pork.
  6. Cover and cook on low for 9 1/2 hours – turning the meat over after 5 hours.
  7. When the pork is finished shred it with a fork.
  8. Cover a baking sheet with aluminum foil and spread the pork out evenly on the sheet
  9. Broil for 5- 10 minutes to crisp the meat.
  10. Spoon the broth from the slow cooker over the meat to keep it moist.
  11. 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)

 

 

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Thai Chicken Pizza

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!

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Thai Chicken Pizza

Ingredients

     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

Directions

    Thai Style Peanut Sauce

  1. Stir together all the ingredients above in a small bowl
  2. Set aside

     Thai Chicken Pizza

  1. 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.
  2. Make pizza crust as directed – Weisenbergers is best to make 2 – 3 hours prior to use.
  3. Heat ungreased skillet to medium high.  Cook chicken tenders 3 minutes per side.
  4. Remove from skillet and dice – they do not have to be cooked completely.
  5. Heat oven to 425
  6. Spread peanut sauce over crust – holding a little back for drizzle.
  7. Mix 1 Tablespoon of Hoisin Sauce in the remaining peanut sauce to create drizzle.
  8. Spread Chicken over the pizza.
  9. Mix the carrots and crushed pineapple together.  Spread those over the pizza
  10. Top with mozzarella cheese
  11. Drizzle peanut/hoisin sauce on top of the pizza.
  12. Back for 12- 15 minutes or until crust is crisp.
  13. 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

Grilled Chicken Wraps

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!

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Grilled Chicken Wraps

Ingredients

  • 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

Directions

  1. Preheat grill, or stove top grill
  2. Remove visible fat from the chicken and season with salt and pepper to taste.
  3. Slice the onion in rings
  4. Place the chicken and onion slices on the grill.  Cook for 5 minutes.  Turn chicken and onions over and grill 3 minutes.
  5. 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.
  6. Meanwhile, wrap the 8 tortillas in aluminum foil and add to the grill for 3 minutes to warm.
  7. 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)