Making your own barbecue sauce, rather than using a commercial sauce, reduces the sodium content in this recipe. The sauce is very easy to prepare.

Source: Diabetic Living Magazine


Recipe Summary

20 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Lightly coat an unheated small saucepan with nonstick cooking spray. Preheat saucepan over medium heat. Add onion and garlic; cook and stir about 5 minutes or until onion is tender. Stir in the water, tomato paste, vinegar, brown sugar, chili powder, oregano and Worcestershire sauce. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until desired consistency, stirring occasionally.

  • Meanwhile, trim fat from meat. Cut meat into bite-size strips. Lightly coat an unheated large skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add meat; sprinkle with salt. Cook and stir for 2 to 3 minutes or until meat is slightly pink in center. Stir in the sauce and sweet pepper; heat through. Serve the meat mixture in toasted buns.

Nutrition Facts

2/3 cup meat mixture and 1 bun
214 calories; protein 17.3g; carbohydrates 26.6g; dietary fiber 3g; sugars 6.2g; fat 4.3g; saturated fat 1.2g; cholesterol 36.5mg; vitamin a iu 282.4IU; vitamin c 18.2mg; folate 81.9mcg; calcium 59.6mg; iron 3.1mg; magnesium 35.5mg; potassium 327.2mg; sodium 343.8mg.

2 starch, 1 1/2 lean protein, 1/2 vegetable