4 servings, each: 2.4 Net Carbs
- 2 lb. lean boneless pork, chicken or shrimp, cut into serving size pieces use any protein source you like, but the analysis is based on pork)
- 1/2 tsp. salt
- 1 tsp. black pepper
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 1 medium red bell pepper, in strips (about 150g)
- 3/4-1 tsp. pineapple extract or flavoring (adjust for differences in taste between brands)
- 1/2 cup white wine
- 1 tsp. ground ginger
- 1 1/2 tsp. Fiberfit
- 1-2 Tbsp. fresh or canned jalapeno, habanera or chili peppers, minced (optional)
- 1/8 tsp. ground cinnamon
- 3 Tbsp. salsa
Season each piece of meat lightly with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add meat; turn and cook until tender and cooked through; set aside and 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, jalapenos, wine, ginger, Fiberfit, and cinnamon. Add cooked meat back to the pan and simmer uncovered until liquid is reduced and thickened as desired.
This is a very tasty and satisfying main dish.
Per serving:358 calories, 12g fat (4g saturated), 3.7g carbohydrates (1.3g fiber), 51g protein