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. šŸ˜€

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!

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I know it’s still August, but I already pulled out my first can of pumpkin šŸ˜€  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 šŸ˜€

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!