Low Cal Slow Cooker Pulled Pork

• 1 (2 pound) pork tenderloin
• 1 (12 fluid ounce) can or bottle root beer
• 1 (18 ounce) bottle barbecue sauce
• 8 hamburger buns, split and lightly toasted

Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve inside hamburger buns and top with broccoli cole slaw if desired.

Calories Per Serving: 335
Total Fat: 5g, Cholesterol: 49mg, Servings 8

Low Cal Potato & Egg Scramble

• 1 cup egg substitute
• 1 1/2 ounces low-fat tub cream cheese (about heaping 2 1/2 tablespoons cut into small pieces
• 1 teaspoon all-purpose salt-free seasoning blend
• 1 teaspoon olive oil
• 1 1/2 cups frozen diced hash brown potatoes
• 2/3 cup chopped onion
• 1/4 cup diced red bell pepper
• 1/2 cup no-salt-added canned stewed tomatoes
• 4 sprigs fresh cilantro (optional)

In a small bowl, whisk together the egg substitute, cream cheese, and seasoning blend until almost smooth (you’ll still have some bits of cream cheese).

Put the oil in a large nonstick skillet, swirling to coat the bottom. Heat over medium-high heat for 1 minute. Add the potatoes, onion, and bell pepper, stirring to combine. Cook for 8 to 9 minutes, or until golden brown, stirring frequently. Reduce the heat to medium. Pour in the egg substitute mixture. Cook for 1 to 2 minutes, or until the mixture is set, stirring occasionally.

Meanwhile, put the stewed tomatoes with liquid in another small bowl. Cut the tomatoes into bite-size pieces.

To serve, spoon the potato and egg mixture onto plates. Spoon the tomatoes on top. Garnish with the cilantro.