Diabetic Low Fat Key Lime Bbq Beef Roast Food

DIABETIC, LOW-FAT KEY LIME BBQ BEEF ROAST

Steps:

• Pierce roast numerous times with a fork.
• Combine marinade ingredients in shallow container or resealable freezer bag, reserving 2 tbsps.
• of the marinade for basting roast while barbecuing.
• Marinate roast 12 to 48 hours in refrigerator.
• Discard used marinade.
• Insert meat thermometer into centre of roast.
• Grill fat side up or cook on rotisserie over drip pan in closed barbecue over indirect medium heat only to rare (i. e. internal temperature of 140 degrees) or medium (i. e. internal temperature of 160 degrees).
• Baste roast with the reserved marinade while barbecuing.

DIABETIC FRIENDLY KEY LIME PIE

Steps:

• In mixing bowl beat softened cream cheese till smooth. Add sour cream and mix. Add lime juice and a drop or two of green food coloring and mix. Pour into shell.
• Topping: In a 4 cup pyrex bowl, mix pineapple, a couple drops of yellow food coloring, and cornstarch. Microwave on high about 3 minutes or more until very thick. Let cool and add to top of pie.

DIABETIC, LOW-FAT SAVOURY SUNDAY ROAST

Steps:

• Place roast fat side up on rack in roasting pan without lid.
• Rub with garlic cloves and sprinkle with pepper or use variations below.
• Insert meat thermometer into center of roast.
• Add 1 to 1/2 cups water to pan and place roast in preheated 500 degree oven.
• After 30 minutes, reduce oven temperature to 275 degrees.
• Cook an additional 1 1/4 to 1 3/4 hours until medium done, until internal temperature 160 degrees.

SUNDAY POT ROAST WITH GRAVY (FOR DIABETICS)

Steps:

• 1. Use a roasting pan somewhat larger than the roast. Place roast in pan, and place under broiler about 4 inches from heat. Broil to brown top. Switch oven setting from broil to bake, preheat to 300°.
• 2. Arrange carrots, celery, onion, and cauliflower florets around roast. Combine soup mix, beef broth, and water in a jar and shake well. Pour over roast and vegetables. Cover roaster with lid or heavy aluminum foil.
• 3. Roast for 2 to 2 ½ hours or until meat thermometer inserted in thickest part of roast measures 155° (or 140° for medium rare). Remove roast to serving platter and surround with vegetables. Re-cover with foil and let rest 10 minutes.
• 4. Use the drippings from roaster with enough water to prepare gravy mix according to package directions. Serve roast and vegetables with gravy.