Bottom-Bun Barbecue Sandwiches For Weight reduction Surgery Diet

[jodygrosse]

As the warmer weather comes so does barbecue season. I’m looking forward to outdoor cooking and dining! Around our place there is not a shortage of meat that is grilled on buns. What I’ve come to understand throughout the years is to go now (learn more) topless! Whether it is a grilled burger, chicken breast or pulled pork sandwich my fat loss surgery diet-friendly burger is much better without having the top bun. To begin with, the very best bun takes an excess of space in my stomach pouch without supplying adequate nutritional punch to surrender so much pouch real estate to it. Secondly, without a top bun I’m forced to politely eat my sandwich cutting it into small bites with a knife and fork. Fork feeding slows me down! I can control the fork of mine, resting it between bites, and consume at a slow relaxed pace as opposed to hand wrangle my burger to devour it in rapid fire bites barely appreciated before my pouch is stuffed full. Go topless this grilling season and see how this small change makes for a terrific weight reduction surgery food.
This’s one of my favorite meat barbecue meals as the slow cooker does the job for me. Right after a long day at the workplace I only need to set the picnic table and toss the salad together and dinner is served.

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

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

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

Directions:
Combine all ingredients in a big bowl, and toss very well. Chill and cover. Yield: 8 portions, 1/3 cup each.
Per serving: seventy nine Calories; 2g Protein; 2g Fat; 13g Carbohydrate.
*Substitute Splenda Brown Sugar Substitute if desired.

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