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2 lb. lean boneless pork or chicken, cut into
serving size pieces (use any protein source
you like, including shrimp)
salt and pepper
1 Tb. olive oil
1 Tb. unsalted butter
1 medium red bell pepper, julienned (about 150 g)
3/4 - 1 tsp. pineapple extract/flavoring (must adjust for differences in taste and between brands)
1/2 cup white wine
1 tsp. ground ginger
1 Tb. Fiberfit
1-2 Tb. fresh or canned jalapeno, habanera or chili pepper, minced (optional)
1/8 tsp. ground cinnamon
3 Tb. unsweetened commercial salsa
How To Prepare:
Season each piece of meat lightly with salt and pepper. Heat the oil in a large skillet over medium heat. Add meat; turn and cook until tender and cooked through. Set aside; keep warm.
Add butter and red bell pepper to same skillet; cook just until pepper is crisp-tender. Reduce heat to medium-low. Stir in pineapple extract, wine, ginger, pepper, Fiberfit, and cinnamon; add cooked meat pieces back to the pan and simmer, uncovered, until liquid is reduced and thickened as desired.
Number of Servings:
Carbs per serving - include all nutritional information if known: