Cajun-Style Pork and Shrimp Pasta
Spice up protein-packed shrimp and lean pork for a pasta recipe that is anything but ordinary and has only 35 grams of carb per 1-1/2-cup serving.
1 1 1/2 - 2 - pound pork sirloin roast
1/4 teaspoon black pepper
Nonstick cooking spray
2 stalks celery, thinly sliced (1 cup)
1 large onion, cut into thin wedges
1 15 - ounce can red beans, rinsed and drained
1 14 1/2 - ounce can no-salt-added diced tomatoes, undrained
8 ounces dried multigrain rotini pasta (3 1/4 cups dried)
1 1/2 tablespoons Homemade Salt-Free Cajun Seasoning
1 medium green sweet pepper, chopped (3/4 cup)
8 ounces frozen cooked peeled and deveined shrimp, thawed
Snipped fresh cilantro
Trim fat from roast. Cut roast into three portions. Sprinkle pork portions with salt and black pepper. Coat an unheated large nonstick skillet with cooking spray; heat over medium heat. Brown roast portions in hot skillet, turning to brown all sides evenly. In a 3 1/2- to 4-quart slow cooker combine celery, onion, beans, and tomatoes. Top with browned pork pieces.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
Meanwhile, cook rotini pasta according to package directions except cook 1 minute less than package directions; drain. Remove meat from cooker; set aside. If using low-heat setting, turn to high-heat setting. Add Cajun seasoning, pasta, and sweet pepper to the cooker. Cover and cook for 15 minutes more. Cut meat into 1/2- to 3/4-inch cubes; stir into pasta mixture along with thawed shrimp. Sprinkle each serving with cilantro.
Homemade Salt-Free Cajun Seasoning or you can purchase a salt-free mix
1 teaspoon onion powder
1 teaspoon paprika
3/4 teaspoon ground white pepper
3/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
In a small bowl stir together onion powder, paprika, white pepper, garlic powder, cayenne pepper, and black pepper.
Nutrition Facts Per Serving: 306 cal., 5 g total fat (1 g sat. fat), 109 mg chol., 370 mg sodium, 35 g carb. (6 g fiber, 4 g sugars), 32 g pro. Diabetic Exchanges Lean Meat (d.e): 3.5; Vegetables (d.e): 1; Starch (d.e): 2
Trail Mix Balls
Sunflower seed kernels, sesame seeds, and rice cereal provide subtle crunch to this fun twist on a party mix. The coconut flakes and honey add sweetness to this chewy, melt-in-your-mouth snack.
1/3 cup honey
2 tablespoons water
1/3 cup peanut butter
1/2 teaspoon vanilla
3/4 cup crisp rice cereal
3/4 cup rolled oats, toasted*
1/3 cup dried fruit bits
1/4 cup sunflower seed kernels
1/4 cup lightly salted peanuts
1/4 cup unsweetened large flake coconut
1 tablespoon sesame seeds
In a small saucepan, combine honey and the water; cook and stir over low heat until the honey liquefies. Remove from heat. Add peanut butter and vanilla, whisking until peanut butter is melted and mixture is smooth.
Meanwhile, in a large bowl, combine rice cereal, toasted rolled oats, fruit bits, sunflower seed kernels, peanuts, coconut, and sesame seeds. Pour honey mixture over cereal mixture; stir to coat. Cover and chill for 1 to 2 hours or just until firm.
Using your damp hands, shape mixture into 30 balls, each about 1-1/4 inches in diameter. Chill balls until ready to serve. Store in a tightly covered container in the refrigerator for up to 1 week. Makes 30 balls (2 balls per serving)
*To toast oats, place them in a dry medium skillet; cook over medium-high heat until lightly golden and fragrant, stirring frequently to prevent scorching.
Nutrition Facts Per Serving: 153 cal., 8 g total fat (3 g sat. fat), 48 mg sodium, 17 g carb. (2 g fiber, 7 g sugars), 4 g pro. Diabetic Exchanges Fat (d.e): 1.5; Starch (d.e): 1