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Thursday, August 08, 2013

Bottom-Bun Barbecue Sandwiches For WLS Diet

By Kaye Bailey Ezine Articles Expert

As the warmer weather comes so does barbecue season. I am looking forward to outdoor cooking and dining! Around our place there is never a shortage of grilled meat on buns. What I have learned over the years is to go topless! Be it a grilled burger, chicken breast or pulled pork sandwich my weight loss surgery diet-friendly burger is better without the top bun. First, the top bun takes too much space in my stomach pouch without delivering enough nutritional punch to surrender that much pouch real estate to it. Secondly, without a top bun I am forced to politely eat my sandwich cutting it into small bites with a knife and fork. Fork feeding slows me down! I can control my fork, resting it between bites, and eat at a slow relaxed pace rather than hand wrangle my burger to devour it in rapid-fire bites barely appreciated before my pouch is stuffed full. Try going topless this grilling season and see how this small change makes for a great weight loss surgery meal.

This is one of my favorite meat barbecue meals because the slow cooker does the work for me. After a long day at the office I only need to set the picnic table and toss the salad together and dinner is served.

Barbecue Pork Sandwiches

1/4 cup packed brown sugar*, divided
1 large onion, chopped
1 1/2 tablespoon grilling seasoning
3 Tablespoons Worcestershire sauce
3 Tablespoons cider vinegar
1 teaspoon dry mustard
1 (6-ounce) can tomato paste
3/4 teaspoon pepper
1/4 teaspoon salt
1 (2-pound) pork roast, boneless
8 whole wheat hamburger buns

In a large (3-4 quart) slow cooker combine 3 tablespoons brown sugar, chopped onion, grilling seasoning, Worcestershire sauce, cider vinegar, molasses, dry mustard and tomato paste stirring well. Combine remaining 1 tablespoon brown sugar with pepper and salt. Cut the pork roast in 4-6 pieces and season all sides with sugar-salt-pepper mixture. Add to slow cooker and turn to coat with sauce. Cover with lid and cook on high-heat setting for 1 hour. Reduce heat setting to low; cover and cook 7 hours or until pork roast is tender and may pulled apart with a fork. Remove pork from slow cooker and shred with 2 forks. Return to slow cooker and toss to coat with sauce. Spoon 2/3 cup pork mixture on bottom half of each bun, using a slotted spoon. Cover with tops of buns (see note above for weight loss surgery diet serving suggestion). Per serving: Serves 8 - 2/3 cup pork and 1 bun. Per Serving w/full bun: 398 Calories; 33g Protein; 8g Fat; 49g Carbohydrate.

Tangy Apple Coleslaw
1 (12-ounce) package broccoli coleslaw
1 large apple, chopped
1/4 cup light mayonnaise
3 tablespoons brown sugar*
2 teaspoons chopped fresh rosemary
1 teaspoon cider vinegar
3/4 teaspoon salt

Combine all ingredients in a large bowl, and toss well. Cover and chill. Yield: 8 servings, 1/3 cup each.
Per serving: 79 Calories; 2g Protein; 2g Fat; 13g Carbohydrate.

*Substitute Splenda Brown Sugar Substitute if desired.

Article Source: [] Bottom-Bun Barbecue Sandwiches For Weight Loss Surgery Diet

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