[wpurp-searchable-recipe] – – chili powder, sea salt, ground cumin 1 clove garlic (minced), chopped cilantro, dash freshly ground black pepper, lean pork tenderloin (cubed), DO-AHEAD TIP: Coat pork cubes and refrigerate for 45 minutes (see recipe).; In a medium bowl, combine the first 6 ingredients (chili powder through black pepper); add pork cubes and toss to coat; cover and refrigerate for 45 minutes. ; Preheat oven to 225 degrees. ; Place pork cubes on a baking sheet that has been lightly coated with olive oil; bake for 2 hours or until crispy.
; – <strong>LC SERVING SUGGESTION:</strong> Serve Mexi-Cauli-Rice on the side (see Day 2 directions and toss with a little ground cumin, chili powder, and chopped cilantro). Add a big green salad.
<strong>SERVING SUGGESTION:</strong> Use brown rice instead of cauliflower for Mexican Rice. Add corn on the cob.
<strong>KOSHER: </strong>Instead of pork, use boneless skinless chicken thighs.
GLUTEN-FREE: No changes necessary.
<strong>NUTRITION: </strong>per serving: 146 Calories; 4g Fat; 24g Protein; 2g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 312mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fat.
– Dinner – Low-Carb[/wpurp-searchable-recipe]