Serves: 4
2 tacos per serving
Ingredients
Cooking spray
1/2 cup fat-free sour cream
1/4 cup chopped fresh cilantro
1 Tbsp. fresh lime juice
1 small garlic clove, minced
1 tsp. smoked paprika
1/2 tsp. chipotle powder
1/8 tsp. tsp. salt
12 oz. boneless pork loin chops (about 3/4 inch thick), all visible fat discarded
8 medium green onions (6 to 8 inches long)
8 6-inch corn tortillas
2 cups loosely packed shredded spinach or romaine
1 medium tomato, cut into thin wedges
1 small lime, cut into 4 wedges
Preparation
1. Lightly spray the grill rack with cooking spray. Preheat the grill on medium.
2. In a small bowl, whisk together the sour cream, cilantro, lime juice, and garlic. Set aside.
3. In a separate small bowl, stir together the paprika, chipotle powder, and salt. Sprinkle over both sides of the pork. Using your fingertips, gently press the mixture so it adheres to the pork.
4. Grill the pork for 3 to 4 minutes on each side, or until it registers 145 degrees on an instant read thermometer. Transfer to a cutting board. Let stand for 3 minutes.
5. Grill the grill onions for 1 to 2 minutes on each side, or until they begin to brown. Transfer to the cutting board.
6. Warm the tortillas using the package directions.
7. Thinly slice the pork diagonally across the grain. Chop the green onions into 1-inch pieces. Layer as follows into the center of the tortillas: the pork, green onions, spinach, and tomato wedges. Spoon the sour creem mixture on top. Serve the tacos with the lime wedges.
This recipes comes from The Go Red Cookbook, by the American Heart Association.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.
Showing posts with label pork recipe. Show all posts
Showing posts with label pork recipe. Show all posts
Thursday, July 10, 2014
Thursday, March 21, 2013
Diabetic Recipe of the Week: Garlic and Sage Roast Pork
Makes: 14 servings
Serving Size: 3 oz. pork
Preparation Time: 10 minutes
Cooking Time: 1 hour, 30 minutes
Ingredients
2 Tbsp. finely minced garlic
2 Tbsp. finely minced fresh sage
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
1 Tbsp. olive oil
1 1/2 cups dry white wine or low-fat, reduced-sodium chicken broth, divided
Preparation
1. Preheat the oven to 425 degrees. Add a rack to a large roasting pan. Coat the rack with cooking spray. Use paper towels to blot excess moisture from the roast. Place the pork on the rack. In a small bowl, combine the garlic, sage, salt, and pepper. Using a thin-bladed knife, make about 6 diagonal slits across the top of the pork loin roast, cutting about one-third through the roast. Using your fingers, insert some of the garlic sage mixture into each slit. Rub the remaining mixture over the top of the roast. Rub the pork with the olive oil.
2. Roast the pork for 30 minutes. Pour about 1/2 cup of wine over the roast and lower the temperature to 325 degrees. Continue to roast for an additional hour, adding 1/3 cup wine to the pan every 15 minutes, until the internal temperature of the roast reaches 150 degrees on a meat thermometer.
3. Remove the roast from the oven to a platter, and tent it with foil to keep it warm until serving time. Slice the pork and serve.
This recipe is from Diabetes Forecast online.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.
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