Spiced Pork Stew - 22g Carbs, 3g Fiber, 7g Sugar
{This recipe did not give the number of servings.
I am guessing it would be 6 to 8. Take care, Gloria}
From Diabetic Living Diet
Prep Time: 40 mins
Cook Time: 1 hr 20 mins
Total Time: 2 hr
3 Tbsp flour, all-purpose
1 tsp cumin, ground
2 lb pork, boneless shoulder roast
1 medium onion(s)
2 Tbsp oil, cooking
2 cans diced tomatoes, undrained
1/3 cups water
1 tsp salt
1 tsp ginger, ground
1 tsp cinnamon, ground
1/2 tsp sugar
1/2 tsp pepper, black ground
2 medium carrot(s)
2 medium potato(es), red
1 medium potato(es), sweet
2 cups green beans, frozen
2 Tbsp cilantro
1/2 cup yogurt, low-fat plain
1. In a resealable plastic bag, combine flour and cumin. Add
pork pieces to plastic bag; shake to coat pork. In a 4- to
5-quart Dutch oven, cook meat and onion, half at a time, in
hot oil until meat is browned. Drain off fat. Return all
pork and onion to the Dutch oven.
2. Preheat oven to 350 degrees F. Stir in undrained tomatoes,
the water, salt, ginger, cinnamon, sugar, and pepper. Stir in
carrots, red potatoes, sweet potato, and green beans. Bring
mixture just to boiling.
3. Cover and bake about 1 hour and 20 minutes or until meat
and vegetables are tender. Sprinkle individual servings
with cilantro or parsley. If desired, serve with yogurt.
Nutrition per Serving:
245 Calories, 3g Saturated Fat, 530mg Sodium, 9g Total Fat,
22g Carbs, 3g Fiber, 7g Sugars, 51mg Cholesterol, 17g Protein
Exchanges: 1 1/2 Vegetables, 1 Starch, 1 1/2 Medium Fat Meat.
1 1/2 Carb Choices