Light mayonnaise and fat-free Greek yogurt help to keep this satisfying recipe low-fat. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a large bowl toss together meat and chipotle seasoning. Coat a 6-quart Dutch oven with cooking spray; heat over medium. Add meat, half at a time, and cook until browned. Add broth. Bring to boiling; reduce heat. Simmer, covered, 1 1/2 hours or until meat is tender. Reserve half of the meat for another use.

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  • Meanwhile, preheat oven to 425 degrees F. Brush corn with oil; place in a shallow baking pan. Roast 15 to 20 minutes or until light brown, turning once. Cool slightly. Cut kernels from cobs.

  • For coleslaw, in a large bowl combine the next eight ingredients (through pepper). Stir in cabbage mix.

  • Place about 4 ounces meat in each individual bowl and divide corn, coleslaw, and, if desired, pickles among bowls (see Tip). Drizzle with barbecue sauce and sprinkle with green onion.

Tips

Tip: Place remaining meat in an airtight container and store in refrigerator up to 3 days or freeze up to 3 months. Use in chili, tacos, or sandwiches.

Nutrition Facts

372 calories; 16 g total fat; 4 g saturated fat; 97 mg cholesterol; 569 mg sodium. 22 g carbohydrates; 3 g fiber; 13 g sugar; 34 g protein;