Instructions
- In a small bowl combine paprika, sea salt, freshly cracked black pepper, cayenne pepper, onion powder, garlic, coriander and a touch of basil
- Press rub very firmly all over the surface of the steak and let sit half an hour
- Heat liquid smoke and garlic in sauce pan.
- Sear steak on all sides in the pan and then toss on the grill, cooking to desired color
Ingredients
- 100 grams of lean ground beef
- 1/2 teaspoon milk
- 1 grissini breadstick (crushed to powder)
- 2 – 3 minced garlic cloves
- 1/2 teaspoon dry mustard
- 1/4 teaspoon allspice
- 1/8 teaspoon sage
- Salt & pepper for flavor
Instructions
- Preheat oven to 350 F.
- In a small bowl mix all of the ingredients and then form into a small loaf. Place in a glass dish, cover and bake 25 – 30 minutes.
- Uncover dish and bake an additional 5 – 10 minutes. Serve and enjoy!
Ingredients
- 2 lbs. lean ground beef
- HCG-friendly taco seasoning
- Lettuce
Instructions
- Cook the beef in a skillet and drain all grease. Add taco seasoning and cook for 5 more minutes. Weigh beef to 100 grams.
- Make wraps by slicing through the middle of a head of lettuce. Pull sections of lettuce off to be used as the wrap for the beef. Put cooked beef into lettuce and fold over like a taco.
Ingredients
- 100 grams filet mignon
- 1 teaspoon fresh rosemary leaves
- 1 cup shredded cabbage
- 1/2 cup water
- 1 tablespoon apple cider vinegar
- 1 packet stevia
- 1/8 teaspoon lemon pepper
Instructions
- Put a small amount of apple cider vinegar, lemon pepper and rosemary leaves on filet mignon before grilling. Cook steak on the grill until done.
- Cool and slice steak into thin slices.
- Put cabbage in a small saucepan and add the water, 1 tablespoon apple cider vinegar and 1 packet of stevia to braise. (braising is a slow cooking method that starts by bringing the water and cabbage to a boil on the stove top, and then followed by simmering in the liquid).
- Simmer until cabbage is soft, folding over and over. This method is an effective way to infuse cabbage with the desired flavor.
- Drain water and add lemon pepper. Lay meat slices on top of cabbage and serve.
Ingredients
- Steak (100 grams)
- 1 tablespoon apple cider vinegar
- 1 tablespoon rosemary
- 1 teaspoon garlic paste (3 – 5 minced cloves)
- 1/2 crushed red pepper
Instructions
- In a small dish add vinegar, steak, then coat.
- In small bowl combine rosemary, garlic and red pepper. Rub on both sides of steak.
- Place steak in a small dish, cover and refrigerate for a minimum of 4 hours.
- Grill until desired doneness.
Ingredients
- 1 1/2 lb. chicken, beef or shrimp (100 grams)
- 1 medium onion
- 1 sliced green bell pepper
- 2 cups sliced mushrooms
- 1 minced garlic clove
- 1 cup low sodium beef broth
- 1/4 teaspoon paprika, pepper, salt and cayenne
Instructions
- In a cast iron skillet, grill meat, add garlic, onions and bell pepper.
- Add paprika, cracked pepper, salt and cayenne. Add broth and cover.
- Cook for 20 min. over medium heat.
- Serve with no added sugar salsa and sour cream.
Ingredients
- lean ground beef (100 grams)
- 1 large tomato
- 1/4 teaspoon of garlic salt
- 1/4 teaspoon Italian seasoning (make sure it has 0 carbs)
Instructions
- Slice up your tomato and put it into a sauce pan.
- Saute on medium for about 5 min.
- While they are being heated, occasionally smash the tomato with a spoon. While cooking the tomato, cook the meat.
- When your tomato is heated and soft, it should have the consistency of thick spaghetti sauce.
- After the meat is properly cooked, mix with the tomato. Add spices, stir.
Ingredients
- 1 lb. lean stew meat or ground beef
- 4 med. zucchini, sliced
- ½ lrg. onion, chopped
- 2 cloves garlic, minced
- 1 (14oz.) can diced tomatoes with green chilies
- ½ t. dried oregano
- ½ T. cumin
- ½ T. chili powder
- ½ t. paprika
- 1 (8oz.) can tomato sauce
- 1 ½ c. beef broth
- Salt and pepper to taste
Instructions
- Cooking time; 5-7 hours
- Brown beef cubes in a larger non-stick skillet.
- In an electric crock pot of slow cooker, combine browned beef, onion, garlic, tomatoes and green chilies, spices, tomato sauce, and beef broth.
- Stir well. Add sliced zucchini and stir again. Cover and cook on low for 5-7 hours, or until beef is very tender.
Makes 4 servings of 2 ½ cups each
Calories: 255 per serving Fat: 8 g.
Ingredients
- 1 lb. lean sirloin steaks, 4 oz. each
- 1 c. spinach, loosely packed
- 2 green onions, chopped
- 1 clove garlic, minced
- ¼ c. soy sauce
- Salt and pepper to taste
Instructions
- Preheat grill to medium.
- Remove stems from spinach leaves. Layer leaves on top of each other; slice crosswise into thin strips.
- In a medium bowl combine spinach strips, green onion, garlic, and 2 T. of the soy sauce. Stir and set aside.
- Trim fat from each steak. Score steaks on both sides by making shallow cuts at 1-inch intervals in a diamond pattern.
- Place steaks between two pieces of plastic wrap. Pound steaks lightly with flat side of meat mallet, to ¼ inch thickness.
- Remove top layer of plastic wrap. Sprinkle steaks with salt and pepper. Spread spinach mixture equally over steaks.
- Starting from short side, roll up steaks. Secure with wooden toothpicks at 1 inch intervals, starting ½ inch from end.
- Cover and grill for 14-18 minutes for medium doneness, turning once and brushing with soy sauce.
- Remove from grill and slice each steak between toothpicks. Remove toothpicks before placing on serving plates.
Makes 4 servings
Calories: 186 per serving Fat: 6g.
Ingredients
- 1 lb. extra lean ground beef
- 4 lrg. tomatoes
- ½ med. onion, chopped
- 2 stalks celery, chopped
- 1 small zucchini, grated
- 1 clove garlic, minced
- 1 t. cumin
- Salt and pepper to taste
Instructions
- Preheat oven to 350 F.
- Cut tops off tomatoes; scoop out pulp and reserve.
- Brown ground beef in a large skittle over medium-high heat. Add tomato pulp, onion, celery, zucchini, garlic and seasonings.
- Cook and stir until vegetables are tender.
- Remove from heat. Lightly mist a shallow baking dish with olive oil pan spray and place each tomato into the baking dish.
- Stuff each tomato shell equally with the meat mixture, spooning any leftover into the bottom of baking dish.
- Bake for 20 minutes. Serve each with leftover meat from baking dish spooned around the tomato.
Makes 4 servings
Calories: 205 per serving Fat: 5g