Tuesday, June 6

Bottom-Bun Barbecue Sandwiches For Fat reduction Surgery Diet

As the warmer weather will come so does barbecue season. I am expecting outdoor cooking and dining! Around our place there is never a shortage of meat that is grilled on buns. What I’ve discovered through the years is going topless! Be it a grilled burger, chicken breast or pulled pork sandwich my fat loss surgery diet-friendly burger is much better without having the very best bun. First, the top bun requires way too much room in my belly pouch without delivering adequate nutritional punch to surrender so much pouch real estate to it. Second, without an increased bun I am forced to tactfully finish my sandwich cutting it into minor bites with a knife as well as fork. Fork feeding slows me down! I can manage my fork, resting it between bites, and eat at a slow relaxed pace rather than hand wrangle the burger of mine to devour it in rapid-fire bites barely appreciated before my pouch is stuffed full. Try to go topless this grilling season and discover exactly how this small change makes for a terrific alpilean weight loss (simply click the next site) loss surgery food.

This is one of my personal favorite meat barbecue meals because the slow cooker does the work for me. After an extended day at the workplace I only have to establish the picnic table and toss the salad in unison and dinner is served.

alpilean ingredientsBarbecue Pork Sandwiches


1/4 cup packed brown sugar*, divided

One large onion, chopped

One 1/2 tablespoon grilling seasoning

3 Tablespoons Worcestershire sauce

Three Tablespoons cider vinegar

1 teaspoon dry mustard

One (6-ounce) can tomato paste

3/4 teaspoon pepper

1/4 teaspoon salt

One (2 pound) pork roast, boneless

8 whole wheat hamburger buns


In a big (3 4 quart) slow cooker combine 3 tablespoons brown sugar, molasses, cider vinegar, Worcestershire sauce, grilling seasoning, chopped onion, dry mustard and tomato paste stirring well. Combine remaining one 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 cook and lid on high heat setting for 1 hour. Reduce heat setting to low; cover as well as cook 7 hours or even 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 2 forks. Return to slow cooker and toss to coat with sauce. Spoon 2/3 cup pork mixture on bottom half of each bun, making use of a slotted spoon. Cover with tops of buns (see note above for weight loss surgery diet helping suggestion). Per serving: Serves eight – 2/3 cup pork as well as one bun. Per Serving w/full bun: 398 Calories; 33g Protein; 8g Fat; 49g Carbohydrate.

Tangy Apple Coleslaw


One (12 ounce) package broccoli coleslaw

1 big apple, chopped

1/4 glass light mayonnaise

3 tablespoons brown sugar*

2 teaspoons chopped fresh rosemary

One teaspoon cider vinegar

3/4 teaspoon salt


Combine all ingredients in a large bowl, and toss well. cover and Chill. Yield: eight servings, 1/3 cup each.

Per serving: 79 Calories; 2g Protein; 2g Fat; 13g Carbohydrate.

*Substitute Splenda Brown Sugar Substitute if desired.

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