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Category: Recipe

  • Lemon-Garlic Tenderloin with Warm Sorghum Salad

    Lemon-Garlic Tenderloin with Warm Sorghum Salad

    How to Make Lemon-Garlic Tenderloin with Warm Sorghum Salad

    The National Pork Board, USA Pulses and the United Sorghum Checkoff Program have teamed up to bring you this Powerful Pairings recipe and is a proud supporter of the American Diabetes Association and Diabetes Food Hub.


    25 min prep time


    70 min cook time


    6servings


    2 ounces of pork and 3/4 cup sorghum salad

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    Step-By-Step Instructions:

    1. Preheat oven to 425°F. In a medium saucepan combine vegetable broth and 2 cups water. Bring to a boil. Add sorghum. Reduce heat to a simmer and cook, covered, 45 to 60 minutes or until tender.
    2. Meanwhile, in a medium bowl combine olive oil, garlic, parsley, lemon zest, and ½ teaspoon each salt and pepper. Drizzle half of the oil mixture on pork; rub in with your fingers. Place pork in a shallow roasting pan. Add sweet potatoes to the bowl with the remaining oil mixture. Toss to coat and set aside.
    3. Roast pork, uncovered, for 10 minutes. Arrange sweet potatoes around pork and roast 15 to 20 minutes more or until pork is 145°F and potatoes are tender. Remove pork from pan. Cover; let stand for 10 minutes.
    4. Stir roasted sweet potato, beans and pecan halves into cooked sorghum and heat through.
    5. Slice pork tenderloin and serve with warm sorghum salad.
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    Nutrition facts

    6 Servings



    • Serving Size

      2 ounces of pork and 3/4 cup sorghum salad


    • Amount per serving



      Calories





      350

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      350mg

      15%

    • Total Carbohydrate
      40g

      15%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        7g
      • Added Sugars
        4g

        8%

    • Protein
      21g

    • Potassium
      710mg
      15%

    Ingredients

    vegetable broth
    2 cup

    sorghum (whole grain)
    1 cup

    olive oil
    2 tbsp

    garlic (minced)
    1 tbsp

    fresh parsley (minced)
    1 tbsp

    lemon zest
    1 1/2 tsp

    pork tenderloin (16-ounce, trimmed of fat)
    1

    sweet potatoes (peeled and cut into 1/2-inch pieces)
    1 med

    kidney beans
    1 cup

    pecans (halves)
    1/2 cup

  • Red Lentil Hummus

    Red Lentil Hummus

    How to Make Red Lentil Hummus

    The National Pork Board, USA Pulses and the United Sorghum Checkoff Program have teamed up to bring you this Powerful Pairings recipe and is a proud supporter of the American Diabetes Association and Diabetes Food Hub.


    20 min prep time


    30 min cook time


    8servings


    2 tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small saucepan combine water and dried red lentils and bring to a boil over medium-high heat.
    2. Reduce heat to low and simmer, covered, stirring occasionally, about 30 minutes or until lentils have split and become soft. Cool and transfer to a food processor.
    3. Add olive oil, tahini, lemon juice, minced garlic, cumin, salt and black pepper and process 30 to 60 seconds or until smooth, stopping to scrape down sides as needed.
    4. Transfer to an air-tight container and store in the refrigerator up to 5 days until serving time.
    Low Carb
    Mediterranean
    Budget Friendly
    One Pot
    Quick & Easy
    Sauces
    Sides
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    Nutrition facts

    8 Servings



    • Serving Size

      2 tbsp


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      3g

      4%

      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      75mg

      3%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        0g
      • Added Sugars
        0g

        0%

    • Protein
      2g

    • Potassium
      90mg
      2%

    Ingredients

    water
    1 1/3 cup

    red lentils (dried)
    1/3 cup

    olive oil
    1 tbsp

    tahini
    1 tbsp

    lemon juice
    1 tbsp

    garlic (minced)
    1/2 tsp

    ground cumin
    1/2 tsp

    salt
    1/4 tsp

    black pepper
    1/4 tsp

  • Mediterranean Grain Bowl with Pork Skewers

    Mediterranean Grain Bowl with Pork Skewers

    How to Make Mediterranean Grain Bowl with Pork Skewers

    The National Pork Board, USA Pulses and the United Sorghum Checkoff Program have teamed up to bring you this Powerful Pairings recipe and is a proud supporter of the American Diabetes Association and Diabetes Food Hub.


    45 min (2 hr marinating time) prep time


    75 min cook time


    6servings


    1 pork skewer, 2/3 cup sorghum mixture

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    Step-By-Step Instructions:

    1. Cut pork loin into 1-inch cubes. Place in a resealable plastic bag set in a shallow dish. In a small bowl combine 3 tablespoons olive oil, garlic, lemon zest, cumin and ½ teaspoon black pepper. Pour half of the olive oil mixture over meat (reserve remaining half). Seal bag; turn to coat meat. Marinate in the refrigerator for 2 hours, turning bag occasionally.
    2. Meanwhile, in a medium saucepan heat 1 tablespoon oil over medium-high heat. Add onion and cook and stir 6 to 8 minutes or until tender. Add stock and bring to a boil. Add sorghum. Reduce heat and simmer, covered, 45 to 60 minutes or until the sorghum is tender, stirring occasionally.
    3. Preheat oven to 400°F. Arrange chickpeas on a foil-lined 15x10x1-inch baking pan. Drizzle with reserved olive oil mixture; toss to coat. Roast in preheated oven 20 to 30 minutes or until chickpeas are toasted and crispy, stirring occasionally. Remove from oven and set oven temperature to 500°F.
    4. Drain meat, discarding marinade. Divide meat amongst 6 wooden or metal skewers. Arrange skewers on a wire rack on top of a baking sheet and bake for 10 minutes or until meat is slightly pink in the center, turning once halfway through.
    5. To serve, divide cooked sorghum between 6 shallow bowls. Top with tomatoes, arugula, cucumber, feta cheese, olives, chickpeas and Red Lentil Hummus. Serve with pork skewers.
    Mediterranean
    Budget Friendly
    Dinner
    Main Dish
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    Nutrition facts

    6 Servings



    • Serving Size

      1 pork skewer, 2/3 cup sorghum mixture


    • Amount per serving



      Calories





      410

    • % Daily value*

    • Total Fat
      21g

      27%

      • Trans Fats
        0.1g

    • Cholesterol
      40mg

      13%

    • Sodium
      570mg

      25%

    • Total Carbohydrate
      35g

      13%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        6g
      • Added Sugars
        0g

        0%

    • Protein
      22g

    • Potassium
      670mg
      14%

    Ingredients

    lean boneless pork sirloin roast (trimmed of fat)
    12 oz

    olive oil (divided)
    4 tbsp

    garlic (minced)
    2 tsp

    lemon zest
    1 tsp

    ground cumin
    1 tsp

    sweet onion (chopped)
    1 whole

    no-salt-added chicken stock
    3 cup

    sorghum (whole-grain, rinsed and drained)
    3/4 cup

    chickpeas (garbanzo beans) (rinsed, drained and dried with paper towels)
    1 cup

    cherry tomatoes (halved)
    1 1/2 cup

    arugula
    1 cup

    cucumber(s) (chopped)
    1 cup

    feta cheese (crumbled)
    2/3 cup

    Kalamata olives
    1/2 cup

    hummus
    1

  • Sorghum Split Pea Soup

    Sorghum Split Pea Soup

    How to Make Sorghum Split Pea Soup

    The National Pork Board, USA Pulses and the United Sorghum Checkoff Program have teamed up to bring you this Powerful Pairings recipe and is a proud supporter of the American Diabetes Association and Diabetes Food Hub.


    20 min prep time


    60 min cook time


    6servings


    1/4 cup

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    Step-By-Step Instructions:

    1. In a 4-quart stock pot or large pot heat oil over medium heat. Add onion, carrots, celery and garlic; season with salt and pepper and cook, stirring occasionally 10 to 12 minutes or until onion is tender. Add chicken stock, split peas, ham bone, ham, sorghum, thyme sprigs and bay leaves. Bring to a boil, reduce heat and simmer, covered for 45-60 minutes or until split peas are soft and sorghum is tender.
    2. Remove ham bone, thyme sprigs and bay leaves from soup. Remove ham from bone, chop ham and return to pot. Discard bone, thyme sprigs and bay leaves. Add Worcestershire sauce and season with pepper.
    3. Garnish with chopped fresh thyme and cracked black pepper, if desired.
    Comfort Food
    Budget Friendly
    Dinner
    Main Dish
    One Pot
    Soup
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    Nutrition facts

    6 Servings



    • Serving Size

      1/4 cup


    • Amount per serving



      Calories





      320

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.3g

        7%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      550mg

      24%

    • Total Carbohydrate
      46g

      17%

      • Dietary Fiber
        12g

        43%
      • Total Sugars
        7g
      • Added Sugars
        0g

        0%

    • Protein
      21g

    • Potassium
      850mg
      18%

    Ingredients

    olive oil
    1 1/2 tbsp

    onion(s) (chopped)
    1

    carrots (sliced)
    3/4 cup

    celery (sliced)
    3/4 cup

    garlic (minced)
    1 1/2 tsp

    no-salt-added chicken stock
    6 cup

    peas (green, split)
    1 1/4 cup

    ham bone
    1 small

    ham slices (chopped)
    2/3 cup

    sorghum (pearled)
    2/3 cup

    fresh thyme
    4 sprig

    bay leaves
    2

    Worcestershire sauce
    1 1/2 tbsp

  • Zuppa Toscana with Cauliflower and Kale

    Zuppa Toscana with Cauliflower and Kale

    How to Make Zuppa Toscana with Cauliflower and Kale

    This classic Italian soup is traditionally made with leafy greens, white beans, and potatoes in a savory broth with a little bit of spice. To make a low carb version, we replaced the white beans and potatoes with fresh cauliflower. Greek yogurt adds creaminess to the broth, and chicken adds extra protein. Add a side of Cauliflower Garlic “Bread” Sticks for a satisfying low carb meal.


    10 min prep time


    30 min cook time


    6servings


    2 cups

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    Step-By-Step Instructions:

    1. In a Dutch oven, heat half of the oil over medium heat. Add the ground chicken and cook until browned.
    2. Remove the chicken from the dutch oven and set aside in a bowl or plate. Add the rest of the oil to the dutch oven, then add the onions and garlic. Sautee until browned, about 2 minutes.
    3. Add the beef broth, cauliflower and herbs and spices. Cover and cook on medium heat for about 10 minutes, or until the cauliflower is tender.
    4. Add the kale and the cooked chicken. Stir and cook uncovered for about 3 minutes, or until the kale wilts.
    5. Remove from heat and stir in the Greek yogurt. Serve with a sprinkle of parmesan cheese on top.
    Low Carb
    Italian
    Soup
    One Pot
    Main Dish
    Lunch
    Budget Friendly
    Dinner
    Gluten-Free
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    Nutrition facts

    6 Servings



    • Serving Size

      2 cups


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2.1g

        11%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      170mg

      7%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      18g

    • Potassium
      700mg
      15%

    Ingredients

    avocado oil (divided use)
    1 tbsp

    ground chicken
    1 lbs

    crushed red pepper flakes
    1/2 tsp

    low sodium beef broth
    5 cup

    onion(s) (diced)
    1 small

    garlic (minced)
    2 clove

    head cauliflower (cut into florets)
    1/2 head (or 3 cups florets)

    chopped kale
    2 cup

    paprika
    1/4 tsp

    black pepper
    1/4 tsp

    fennel seeds
    1/2 tsp

    dried parsley
    1 tsp

    dried oregano
    2 tsp

    dried basil
    1 tsp

    Plain Nonfat Greek yogurt
    1/2 cup

    grated parmesan cheese
    1 tbsp (1/2 tsp per serving)

  • Watermelon Lime Slushie

    Watermelon Lime Slushie

    How to Make Watermelon Lime Slushie

    Try this refreshing alternative to sugary drinks! It’s made with fresh watermelon for a lightly sweet flavor with no added sugar, plus zesty lime and cool mint. Perfect for a hot summer day!


    5 min prep time


    4servings


    6 oz (about 3/4 cup)

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    Step-By-Step Instructions:

    1. Puree the watermelon, ice, lime juice, and mint in a blender until you get a slushie consistency. Pour into glasses and garnish with a sprig of mint (optional).
    Low Carb
    Kid Friendly
    Vegetarian
    Vegan
    Beverages
    Budget Friendly
    Gluten-Free
    No Cook
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      6 oz (about 3/4 cup)


    • Amount per serving



      Calories





      25

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      1g

    • Potassium
      105mg
      2%

    Ingredients

    watermelon
    2 cup

    ice
    2 cup

    lime juice
    1/4 cup (from about 2 limes)

    fresh mint leaves
    2 tbsp (plus more for garnish)

  • Toasted Nut & Cranberry Trail Mix

    Toasted Nut & Cranberry Trail Mix

    How to Make Toasted Nut & Cranberry Trail Mix

    Nuts are a great snack at home or on the go. They’re loaded with healthy fats and fiber, meaning they’ll keep you satisfied between meals. This low carb trail mix gets a little bit of sweetness from dried cranberries and erythritol, and low-calorie sugar alcohol that provides sweetness without a lot of carbs.


    10 min prep time


    45 min cook time


    15servings


    1/4 cup

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    Step-By-Step Instructions:

    1. Preheat your oven to 350 degrees F. Line two rimmed baking sheets with parchment paper and spray with cooking spray. Spread the cashews, almonds, pecans and pistachios evenly on the baking sheets and bake for 6 minutes. Remove the nuts from the oven and let them cool. Lower the heat to 225 degrees F.
    2. In a large bowl, mix the cooled roasted nuts, cranberries, egg white, cinnamon, vanilla and salt until coated.
    3. Spread the trail mix onto the same baking sheets. Bake for 45 minutes, stirring every 15 minutes.
    4. Let cool, then store in an airtight container.
    Low Carb
    Snacks
    Vegetarian
    Gluten-Free
    Holidays & Entertaining
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    Nutrition facts

    15 Servings



    • Serving Size

      1/4 cup


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      45mg

      2%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      5g

    • Potassium
      190mg
      4%

    Ingredients

    raw unsalted cashews
    1 cup

    raw unsalted almonds
    1 cup

    raw unsalted pecans
    1/2 cup

    raw unsalted pistachios (shells removed)
    1/2 cup

    unsweetened dried cranberries
    1/2 cup

    erythritol (or other sugar substitute)
    1/4 cup

    egg white
    1

    ground cinnamon
    1 tsp

    vanilla extract
    1 tsp

    salt
    1/4 tsp

  • Sheet Pan Miso Salmon and Sesame Bok Choy

    Sheet Pan Miso Salmon and Sesame Bok Choy

    How to Make Sheet Pan Miso Salmon and Sesame Bok Choy

    This Asian-inspired sheet pan dinner features roasted baby bok choy, a small type of Chinese cabbage, and flavorful salmon marinated with miso. If you can’t find bok choy, Brussels sprouts or broccoli would work well instead. Finish off you plate with a side of brown rice or cauliflower rice for a very low carb meal.


    20 min prep time


    8 min cook time


    4servings


    One salmon filet with 1 head of bok choy (2 halves)

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    Step-By-Step Instructions:

    1. In a medium bowl or large resealable plastic bag, mix the miso paste, rice vinegar, ½ tbsp of sesame oil and garlic. Add the salmon and gently coat with the marinade. Cover the bowl or seal the bag and marinate in the fridge for 15 minutes (if you’re short on time you can skip the marinating step).
    2. Preheat your oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
    3. Cut the root ends off the bok choy and cut each one in half horizontally.
    4. Remove salmon fillets from the marinade and place on one end of the prepared baking sheet, skin side down. (Discard any remaining marinade.)
    5. At the other end of the baking sheet, arrange the bok choy cut side down. Drizzle with the remaining ½ tbsp of sesame oil and tamari.
    6. Roast for 8 minutes or until the salmon is cooked through and the bok choy is tender.
    7. Plate the salmon filets and bok choy and sprinkle the bok choy with sesame seeds.
    Low Carb
    Seafood
    Quick & Easy
    Main Dish
    Lunch
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      One salmon filet with 1 head of bok choy (2 halves)


    • Amount per serving



      Calories





      320

    • % Daily value*

    • Total Fat
      17g

      22%

      • Saturated Fat
        3.3g

        17%
      • Trans Fats
        0g

    • Cholesterol
      95mg

      32%

    • Sodium
      490mg

      21%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      36g

    • Potassium
      1010mg
      21%

    Ingredients

    miso paste
    2 tbsp

    rice vinegar
    1/3 cup

    sesame oil (divided)
    1 tbsp

    garlic (minced)
    2 clove

    reduced-sodium tamari
    1 tbsp

    salmon
    4 (6-oz) fillets

    baby bok choy
    4 heads

    sesame seeds
    2 tsp

  • Shakshuka with Red Peppers and Goat Cheese

    Shakshuka with Red Peppers and Goat Cheese

    How to Make Shakshuka with Red Peppers and Goat Cheese

    Shakshuka is an Eastern Mediterranean dish of eggs poached in a flavorful tomato sauce. It’s the ultimate all-purpose meal—it’s quick and easy to make, it’s great for breakfast, lunch, or dinner, and it all comes together in one pan for minimal cleanup. This can be a whole meal on its, or you could serve it with a side salad or whole wheat pita to sop up the sauce.


    15 min prep time


    15 min cook time


    4servings


    1 slice (with 2 eggs)

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    Step-By-Step Instructions:

    1. Preheat your oven to 425 degrees.
    2. Heat the olive oil over medium-high heat in a large oven-proof skillet. Add the onion and sauté for about 3 minutes, until translucent. Add the garlic, red pepper and spices and sauté until the red pepper is soft (about 2 minutes).
    3. Add the crushed tomatoes and the spinach. Sauté for 2 minutes. Turn off the heat.
    4. Using a wooden spoon, create 8 wells in the pan of veggies. Crack an egg into each well. Put the skillet in the preheated oven and bake for about 7 minutes or until the eggs are set.
    5. Remove from the oven and crumble the goat cheese on top while still warm. Cut into 4 equal slices (with 2 eggs each) to serve.
    Fiber Focused
    Low Carb
    Mediterranean
    Dinner
    Gluten-Free
    Lunch
    Vegetarian
    One Pot
    Breakfast and Brunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 slice (with 2 eggs)


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        4.5g

        23%
      • Trans Fats
        0g

    • Cholesterol
      380mg

      127%

    • Sodium
      270mg

      12%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        9g
      • Added Sugars
        0g

        0%

    • Protein
      18g

    • Potassium
      910mg
      19%

    Ingredients

    olive oil
    1/2 tbsp

    small yellow onion (diced)
    1

    garlic (minced)
    2 clove

    red bell pepper (diced)
    1/2

    paprika
    1/2 tsp

    Sea salt
    1/8 tsp

    black pepper
    1/8 tsp

    canned crushed tomatoes
    1 (28-oz) can

    baby spinach
    3 cup

    eggs
    8

    goat cheese
    1/4 cup

  • Sesame Soy Salad Dressing

    Sesame Soy Salad Dressing

    How to Make Sesame Soy Salad Dressing

    Making your own salad dressing at home is quick and easy, and it allows you to control salt, sugar, and other ingredients.


    5 min prep time


    16servings


    1 tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. Add all ingredients to a jar with a tight fitting lid. Shake vigorously until everything is well combined. Store dressing in the jar in the fridge for up to 2 weeks. If it separates, shake again just before using.
    Low Carb
    Salad Dressings & Condiments
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    Nutrition facts

    16 Servings



    • Serving Size

      1 tbsp


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      140mg

      6%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g
      • Added Sugars
        0g

        0%

    • Protein
      0g

    • Potassium
      120mg
      3%

    Ingredients

    lower sodium soy sauce
    1/4 cup

    rice vinegar
    1/4 cup

    avocado oil
    1/4 cup

    sesame oil
    2 tbsp

    erythritol (or other sugar substitute)
    1 tbsp