Guys. You have to make this!! I haven’t been this happy with a recipe I made on the fly in a while. Most of the times I recipe develop on the train ride home, I get home, make the recipe as I’ve written it, and then had to tweak it. Like a lot. Not this Korean Pork BBQ sauce.
I grilled a pork tenderloin I got in the discount meat bin on Sunday night. But as I was coming home, while I knew I was going to be making some type of lettuce wrap, I thought “I need a sauce!” But all the sauces I found online had upwards of a CUP of sugar. Equal parts soy sauce and sugar – hello sodium and high blood sugar!
Would Spenda work? I had no idea. But figured it was worth a shot. Now caveat here – make sure that you buy the Slenda that is zero calories – the baking kind that is cup to cup with sugar. There are some out there that are 10 calories a teaspoon, which isn’t a lot, but when you are using 1/4 – 1/2 cup that adds up.
When you meal prep meat to use later on in the week that you know you will reheat, always cook your meat around 75% complete. That way you won’t end up with tough meat in your next dish.
See how pink the pork is in the middle? That’s what you want! Since I sliced it thin, this cooked to perfection in about a minute. Still juicy, tender, with that hint of grill taste. That sentence doesn’t sound right, but you know what I mean. 😀
I used two ounces of pork per lettuce wrap – it’s super lean, so 4 points for the pork.
The base is bibb lettuce, the lettuce that Hannah reminds me every time that I buy it that it’s her favorite. I reheated 1/2 cup of rice (3) and divided that between the cups, then topped with chopped carrots, red cabbage, the pork and then a drizzle of the Korean BBQ sauce. The first bite I was like “yes please!” It’s tangy, sweet, spicy. Just like me!
I know it’s still August, but I already pulled out my first can of pumpkin 😀 Before work yesterday, I made a batch of my pumpkin waffles – I misspoke in my Instagram story – 1/2 of this waffle is 3 points, but plenty big to make this breakfast sammie. The inside is an egg/egg white cooked in the microwave, topped with an ounce of Trader Joe’s lite mozzarella (1) and topped with strawberries and 1/4 cup sugar free pancake syrup (1). This kept me full for hours, and I love the sweet/savory combo.
It was so hot yesterday – I can’t really complain because my brother and step-son live in Austin, and they have had like 45+ days of temps over 100 degrees. So my sister and I walked Macy’s – and legit they are already starting to decorate for Christmas. What?! #toosoon
I promise to post the recipe for this butternut squash and potato soup – its so good! 1/2 of the recipe (which is actually two of those cups below!) is only 2 points. On the side I used some leftover grilled chicken to make a BBQ chicken wrap on a low carb wrap for 3 points. Delish.
I’m looking forward to Wednesday’s temps 😀
When I was walking back to work after our lunch walk, I saw this homeless man struggling with all these bags, probably everything he owns. As much as I bitch about being busy at work, guess what? I have a roof over my head, a nice place to work, that provides unlimited coffee. If you think you have problems, I hope you’ll remember this picture, step back a bit, look at the big picture and be grateful for all that you do have.
If you make this Korean BBQ sauce and post it – can you tag me? I’d love to know what you think of it.
Happy Tuesday my friends – make it a great day!