Recipes

Classic Steak with Texas Style Rub

Instructions

  1. In a small bowl combine paprika, sea salt, freshly cracked black pepper, cayenne pepper, onion powder, garlic, coriander and a touch of basil
  2. Press rub very firmly all over the surface of the steak and let sit half an hour
  3. Heat liquid smoke and garlic in sauce pan.
  4. Sear steak on all sides in the pan and then toss on the grill, cooking to desired color

Meatloaf

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

  1. Preheat oven to 350 F.
  2. 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.
  3. Uncover dish and bake an additional 5 – 10 minutes. Serve and enjoy!

Beef Wraps

Ingredients

  • 2 lbs. lean ground beef
  • HCG-friendly taco seasoning
  • Lettuce

Instructions

  1. Cook the beef in a skillet and drain all grease. Add taco seasoning and cook for 5 more minutes. Weigh beef to 100 grams.
  2. 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.

Filet Mignon w/Braised Cabbage

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

  1. 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.
  2. Cool and slice steak into thin slices.
  3. 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).
  4. Simmer until cabbage is soft, folding over and over. This method is an effective way to infuse cabbage with the desired flavor.
  5. Drain water and add lemon pepper. Lay meat slices on top of cabbage and serve.

Rosemary Garlic Steak

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

  1. In a small dish add vinegar, steak, then coat.
  2. In small bowl combine rosemary, garlic and red pepper. Rub on both sides of steak.
  3. Place steak in a small dish, cover and refrigerate for a minimum of 4 hours.
  4. Grill until desired doneness.

Fajitas

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

  1. In a cast iron skillet, grill meat, add garlic, onions and bell pepper.
  2. Add paprika, cracked pepper, salt and cayenne. Add broth and cover.
  3. Cook for 20 min. over medium heat.
  4. Serve with no added sugar salsa and sour cream.

Meat in Tomato Sauce

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

  1. Slice up your tomato and put it into a sauce pan.
  2. Saute on medium for about 5 min.
  3. While they are being heated, occasionally smash the tomato with a spoon. While cooking the tomato, cook the meat.
  4. When your tomato is heated and soft, it should have the consistency of thick spaghetti sauce.
  5. After the meat is properly cooked, mix with the tomato. Add spices, stir.

Beefy Zucchini Red Chili

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

  1. Cooking time; 5-7 hours
  2. Brown beef cubes in a larger non-stick skillet.
  3. In an electric crock pot of slow cooker, combine browned beef, onion, garlic, tomatoes and green chilies, spices, tomato sauce, and beef broth.
  4. 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.


Steak & Spinach Spirals

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

  1. Preheat grill to medium.
  2. Remove stems from spinach leaves. Layer leaves on top of each other; slice crosswise into thin strips.
  3. In a medium bowl combine spinach strips, green onion, garlic, and 2 T. of the soy sauce. Stir and set aside.
  4. Trim fat from each steak. Score steaks on both sides by making shallow cuts at 1-inch intervals in a diamond pattern.
  5. Place steaks between two pieces of plastic wrap. Pound steaks lightly with flat side of meat mallet, to ¼ inch thickness.
  6. Remove top layer of plastic wrap. Sprinkle steaks with salt and pepper. Spread spinach mixture equally over steaks.
  7. Starting from short side, roll up steaks. Secure with wooden toothpicks at 1 inch intervals, starting ½ inch from end.
  8. Cover and grill for 14-18 minutes for medium doneness, turning once and brushing with soy sauce.
  9. 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.


Beef Stuffed Tomato

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

  1. Preheat oven to 350 F.
  2. Cut tops off tomatoes; scoop out pulp and reserve.
  3. Brown ground beef in a large skittle over medium-high heat. Add tomato pulp, onion, celery, zucchini, garlic and seasonings.
  4. Cook and stir until vegetables are tender.
  5. Remove from heat. Lightly mist a shallow baking dish with olive oil pan spray and place each tomato into the baking dish.
  6. Stuff each tomato shell equally with the meat mixture, spooning any leftover into the bottom of baking dish.
  7. 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