These next Recipes are borderline on the Sodium in my Diet, maybe not on yours.
Shredded Pork Sandwiches 16 sandwiches Prep: 20 minutes Cook: 8 to 10 hours (low) or 4 to 5 hours (high) Ingredients 1-1/2 teaspoons garlic powder 1-1/2 teaspoons onion powder 1-1/2 teaspoons ground black pepper 1 teaspoon celery salt 1 3-pound boneless pork shoulder roast 2 large onions, cut into thin wedges 1/2 cup water 2 cups packaged shredded broccoli (broccoli slaw mix) 1 cup light mayonnaise dressing or salad dressing 16 whole grain hamburger buns Directions In a small bowl, stir together garlic powder, onion powder, pepper, and celery salt. Trim fat from meat. Sprinkle pepper mixture evenly over meat; rub in with your fingers. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place onion in the bottom of a 3-1/2- to 4-quart slow cooker. Add meat. Pour the water over meat. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat and onions from cooker to a cutting board; discard cooking liquid. Using two forks, pull meat apart into shreds. Tote meat in slow cooker. Tote broccoli and mayonnaise dressing in an insulated container with ice packs. To serve, in a small bowl, combine shredded broccoli and 1/4 cup of the mayonnaise dressing. Spread bottoms of the buns with the remaining mayonnaise dressing. Place meat mixture on bottoms of buns. Top with shredded broccoli mixture; replace tops of buns. Makes 16 sandwiches. Nutrition Facts: Calories 270, Total Fat 10g, Sodium 500mg, Carbohydrate 24g, Protein 22g Fiery Southwestern Seafood Skewers 2 servings Prep: 25 minutes Grill: 5 minutes Ingredients 4 ounces fresh or frozen medium shrimp in shells, peeled and deveined 4 ounces fresh or frozen sea scallops 1/2 of a medium red sweet pepper, cut into 1-inch pieces 1/2 of a medium onion, cut into wedges 1/2 of a medium zucchini or yellow summer squash, cut into 3/4-inch slices 1 tablespoon canned chipotle chile peppers in adobo sauce, mashed 1-1/2 teaspoons lime juice 1-1/2 teaspoons cooking oil 1 teaspoon brown sugar 1 clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon ground cumin 1 tablespoon snipped fresh cilantro Lime wedges Directions Thaw shrimp and scallops, if frozen. Rinse shrimp and scallops; pat dry with paper towels. On 2 long skewers alternately thread shrimp, scallops, sweet pepper, onion, and zucchini, leaving about 1/4 inch between pieces. In a small bowl combine chipotle peppers, lime juice, oil, brown sugar, garlic, salt, and cumin. Brush the kabobs with chipotle mixture. For a charcoal grill, place kabobs on the greased rack of an uncovered grill directly over medium coals. Grill for 5 to 8 minutes or until shrimp and scallops turn opaque and vegetables are crisp-tender, turning occasionally to cook evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on greased grill rack directly over heat. Cover and grill as above.) Or, place kabobs on the greased unheated rack of a broiler pan. Broil about 4 inches from the heat for 5 to 8 minutes, turning occasionally to cook evenly. Sprinkle the kabobs with cilantro and serve with lime wedges. Makes 2 servings. For 4 servings: Prepare as above, except use 4 long skewers (in step 1). Nutrition Facts: Calories 180, Total Fat 5g, Sodium 506mg, Carbohyudrate 11g, Protein 22g Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
