Thai-style Pork with Pasta On Lettuce

Ingredients

• 3 tablespoons Orange juice
• 2 tablespoons peanut butter - creamy
• 2 tablespoons soy sauce – reduced sodium
• 1 tablespoon vinegar - natural rice
• 2 teaspoons fresh ginger – grated
• 1 dash Tabasco sauce - to taste (optional)
• 6 ounces spaghetti, Low Carb – Dreamfield’s
• 1/2 pound Ground pork - lean
• 2 teaspoons Garlic minced
• 2 cups Napa Cabbage thinly sliced (About 4 ounces)
• 1/2 cup Carrot shredded
• 1/2 cup Broccoli Slaw
• 4 medium green onions bias-slice, 1-inch pieces
• 1/4 teaspoon Red pepper crushed
• 6 large lettuce - rinsed & patted dry
• 2 tablespoons peanuts, dry roasted

Instructions

1. 1. In small food processor bowl or blender combine orange juice, peanut butter, soy sauce, vinegar, Tabasco, and ginger. Cover and process until nearly smooth. Set aside.
2. 2. Cook spaghetti according to package directions, drain and set aside.
3. 3. Meanwhile, in large nonstick skillet cook ground pork and garlic over medium-high heat until meat is brown. Drain off any fat. Stir in cabbage, carrot, broccoli, green onions and red pepper. Drizzle with orange juice mixture. Reduce heat to medium. Cover and cook 2 minutes.
4. 4. Add hot spaghetti. Toss until combined. Place lettuce leaves on serving plates. Spoon noodle mixture into leaves. Sprinkle with peanuts.
5. Adapted from recipe in “Diabetic Cooking”, JUuly/August, 2009
6. Each (app 1 cup) serving contains an estimated:
7. Cals: 172, FatCals: 110, TotFat: 13g
8. SatFat: 4g, PolyFat: 2g, MonoFat: 6g
9. Chol: 27mg, Na: 293mg, nK: 366mg
10. Total Carbs: 8g Fiber: 2g, Sugars: 3g
11. NetCarbs: 5g, Protein: 10g