Low Carb Cinnamon Sugar Pork Rinds

 

Keto low~carb

Cinnamon Sugar pork rinds 

ingredients

• 1 (3.5oz) bag pork rinds
• 6 tablespoons salted butter, melted
• 6 tablespoons Splenda or sweetener of choice 
• 3 tablespoons ground cinnamon

instructions

1.  Add pork rinds to a gallon sized resealable plastic bag.

2.  Pour melted butter in and shake to coat.

3.  Mix cinnamon and sweetener together in a small bowl.  Pour into the bag and shake until coated.

4.  The pork rinds will lose their crispness over time.  To crisp them back up, place them under the broiler for a few minutes.

NUTRITION

• Serving Size: 1 oz
• Calories: 145
• Fat: 9
• Carbohydrates: 1
• Fiber: 1
• Protein: 14

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Egg Roll In a Bowl

Egg Roll In a Bowl

* 1 lb. ground pork (can substitute with ground chicken, Turkey, or beef)

* 1 white onion, diced

* 1 tablespoon sesame oil

* 1 tablespoon rice vinegar

* 2 teaspoons minced fresh garlic

* 1 teaspoon ground ginger

* ¼ cup low sodium soy sauce

* 1 (16 ounce) bag coleslaw mix or 1 shredded cabbage & 1/2 cup grated carrots

* 2 green onions, thinly sliced

* Salt and pepper, to taste

* 1 tablespoon hoisin sauce

1. Brown pork on medium high then drain.

2. Add onion, sesame oil & rice vinegar. Cook, stirring til onion is tender.

3. Add garlic, ginger, soy sauce, hoisin sauce, cabbage & carrots. Cook, stirring, until cabbage is wilted. About 6-7 minutes.

4. Stir in green onions and salt & pepper to taste and SERVE alone or over rice/noodles or caulirice.

Serves 4

Spicy aioli: 1/2 cup Mayo, 1 Tbsp sriracha, 1/2 lime juice & zest

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Green Enchilada Pork Chili

photo by: kraft

1/4 cup  KRAFT Zesty Italian Dressing
1-1/2 lb.  pork tenderloin, cut into bite-size pieces
1  onion, chopped
2 cloves  garlic, minced
1/4 cup  chopped fresh cilantro, divided
2 cans  (15 oz. each) pinto beans, rinsed, divided
1 jar  (16 oz.) green salsa
1 can  (14.5 oz.) fat-free reduced-sodium chicken broth
1 cup  frozen corn
2 cups  coarsely crushed tortilla chips
1/2 cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup  KRAFT Mexican Style Finely Shredded Four Cheese make it

HEAT dressing in Dutch oven or small stockpot on medium-high heat. Add meat, onions, garlic and 2 Tbsp. cilantro; cook 6 to 8 min. or until meat is done, stirring frequently. Meanwhile, mash half the beans in small bowl.

ADD mashed beans, remaining whole beans, salsa, broth and corn to meat mixture in pan; mix well. Bring to boil; cover. Simmer on low heat 15 min., stirring occasionally.

PLACE 1/4 cup chips in each of 8 serving bowls; top with chili, sour cream, cheese and remaining cilantro.

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