MEAT DISHES

162 RECIPES

Great Meatloaf

1 lb. ground chuck
1 cup pork rinds
1 egg
1/2 cup heavy cream
2 tbsp. Worcestershire sauce
3/4 cup shredded cheese
Salt
Cracked Pepper 

Crunch the pork rinds up into crumbs. Put the meat in a microwave-safe baking dish. Add the pork rind crumbs, cream, egg, Worcestershire sauce, and cheese. Add salt and pepper to taste. Stir until all ingredients are mixed thoroughly and shape into a loaf. Put into microwave and cook for 14 minutes (or until internal temp rises to 150).

Makes 4 large servings -- about 3 grams carbohydrates/serving.
 

Skillet Meatloaf

Serves 4

2 1/2 lb. ground beef

1 small onion grated

1 garlic clove minced

1 egg

1 Tbsp. catsup

Salt and pepper

Sauce:

1 can of tomato puree

1 tsp. sugar (omit or substitute with sweetener)

Several fresh basil leaves chopped

1 small can of mushroom pieces drained

1 large onion sliced

Worcestershire sauce

Make meatloaf mixture by combining meat, onion, egg and seasoning. Form into a round loaf. Heat some olive oil in a heavy-duty skillet. Pat meat into pan and brown on both sides; carefully turning with wide spatula. Mix tomato paste, an empty paste can of water, sugar and basil and pour over meatloaf. Add sliced onion and mushrooms to pan. Sprinkle with a few splashes of Worcestershire sauce. Cook covered over low heat for 1+ hour or until meatloaf is tender. Occasionally stir sauce in pan and baste top of meatloaf. Serve meatloaf with some of the thickened sauce.

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DIJON BEEF STEW 

2 lb chuck stew meat

3 T olive oil

1/2 cup chopped onion

2 T soy flour or thickener

2 c beef broth

2 T dijon

1/2 lb mushrooms

1 T butter

1/4 c dry red wine

Dredge beef with flour. Saute in hot oil in Dutch oven. Add onions and cook til onions done and beef browned. Add broth and mustard. Simmer, partially covered for 2-3 hours til meat tender. Saute mushrooms in butter for 5 min, and add wine. Bring to boil and add to stew.

(Serves 4 @ 8 carb, 1 fiber (7 NET carbs), 666 Calories, 50 fat, 44 protein

ZUCCHINI PASTA W/SAUSAGE 

2 small zucchini

2 T oil

1 garlic clove

1 c diced tomatoes

1 t oregano

1/2 lb. cooked Italian sausage

s&p

1/4 c grated parmesan

Slice zucchini into ribbons, using vegetable peeler and turning as you go. Saute zucchini in oil til soft and edges are clear. Add s&p. Meanwhile, heat 1 T oil in pan, add garlic. Saute, then add tomatoes and oregano. Simmer few minutes, stir in sausage. Serve sauce over zucchini; sprinkle with parmesan.

Serves 2 @ 12 carb, 4 fiber (8 NET carbs), 492 Calories, 39 fat, 17 protein

INDIAN RED CURRY 

1 lb chuck beef stew

1 T butter

1/2 t curry

dash cinnamon, cardamom & pepper

1 c canned coconut milk (8)

1/2 c red pepper

1 t paprika

1 garlic clove

Brown meat and garlic in butter, then add spices and stir fry few minutes. Add red pepper and coconut milk. Reduce heat and simmer til done (2-3 hours, add water if necessary.)

Serves 3 @ 5 carb, 1 fiber (4 NET carbs), 507 Calories, 42 fat, 26 protein

 SHREDDED BBQ PORK  

1 lb. pork tenderloin

1 onion

"Sweet BBQ Sauce" recipe

Heat oil in Dutch oven, add salt & pepper. Cut pork loin in half to fit in pot, and sear pork on all sides. Add a sliced onion and 2 cups water. Simmer, covered, about 2 hours, turning occasionally. When tender, remove meat and shred with two forks, pulling in opposite directions. Discard cooking water. Add as much bbq sauce as you need and serve.

Difficult to figure carb counts. For 1 lb pork and 1/4 cup onion (most of the onion is discarded with the water), TOTALS are: 3 carb, 1 fiber (2 NET carbs), 560 Calories, 16 fat, 96 protein. Divide by the number of servings you get and add the nutritional counts for whatever BBQ sauce you use.

SAVORY SWISS STEAK 

3 T oil

2 lbs round steak, 1" thick

1/4 cup Atkin's bake mix

1 env. Dry Lipton's Onion Soup Mix

1/2 t garlic powder

8 oz can Hunt's tomato sauce

water

Preheat oven to 350. Heat oil in heavy fry pan. Pound steak on both sides with heavy meat mallet, and cut into serving size pieces. Combine bake mix and garlic and pound into meat pieces. Fry in hot oil til browned on all sides. Layer in 13x9x2 baking dish and sprinkle soup mix over meat. Mix tomato sauce and 1/4 cup water and pour over all. Cover tightly with foil. Bake 2-3 hours til tender. Check each hour, will need to add water.

Serves 4 @ 12 carbs, 1 fiber (11 NET carbs), 600 Calories, 40 fat, 48 protein

You could probably cut the carbs by using powdered beef broth, minced onions and spices instead of the Lipton's Onion Soup Mix. One envelope has 34 carbs.

PORK W/LEMON DIJON CREAM SAUCE

3/4 lb pork tenderloin

LEMON DIJON CREAM SAUCE:

2 t butter

1 T lemon juice

1 T dijon

1/2 c heavy cream (may need more)

Cut the pork into 3/4" slices and pound until thin. Heat oil in pan, sprinkle with salt, pepper, and Old Bay seasoning. Saute pork in oil few minutes until done. Remove from pan, make sauce in same pan. Return pork slices to pan to reheat and cover with sauce.

SAUCE: Melt butter. Add lemon juice and dijon and mix. Stir in heavy cream, 1/4 cup at a time, til right consistency.

Serves 2 @ 3 carb, trace fiber, 451 Calories, 32 fat, 37 protein

BBQ PORK TENDERLOIN 

3/4 lb pork tenderloin

SWEET BBQ SAUCE:

1 cup tomato sauce

3 T worcestershire sauce

1 T vinegar

1 t liquid smoke

3 pkts Splenda

Cut the pork into 3/4" slices and pound until thin. Heat oil in pan, sprinkle with salt, pepper, and Old Bay seasoning. Saute pork in oil few minutes until done. Remove from pan. Top with BBQ sauce and serve.SAUCE: Combine all ingredients and cook over low heat for 10 min.

Serves 2 (1/2 the pork and 1/4 cup BBQ sauce each) @ 4.8 NET carbs, 230 Calories, 6 fat, 37 protein.

Total BBQ Sauce (1 cup): 23 carbs, 3 fiber (20 NET carbs), 105 Calories, trace fat, 4 protein.

PORK IN SWEET & SOUR SAUCE 

1 lb pork tenderloin

SWEET & SOUR SAUCE

3/4 cup water

1/3 cup ketchup (unsweetened)

1/3 cup vinegar

1 T soy sauce

3/4 cup Splenda

xanthan gum (about 1 t)

Cut the pork into 3/4" slices and pound until thin. Heat oil in pan, sprinkle with salt, pepper, and Old Bay seasoning. Saute pork in oil few minutes until done. Remove from pan. Top with Sweet & Sour sauce and serve (over Faux Rice).

SAUCE: Combine water, ketchup, vinegar and soy. Heat til boiling. Add guar gum to thicken. Take off heat and stir in Equal. Pour over meat.

Serves 2 (1/2 the pork and 1/4 cup S&S Sauce each) @ 7.5 carbs, trace fiber, 235 Calories, 6 fat, 36 protein.

TOTAL S&S SAUCE(1 cup): 30 carb, trace fiber, 122 Calories, trace fat, 1 protein.

If you can cut the Splenda, or use liquid Splenda, it will reduce the carbs significantly

POT ROAST 

2 lb chuck pot roast

1/2 cup Onion, chopped

2 cans beef broth

3 T minced garlic

1 cup red wine

2 Tbsp Worcestershire sauce

2 tsp oregano

2 tsp basil

black pepper to taste

1 tsp liquid smoke

Brown pot roast in Dutch oven on stovetop, using some oil if needed. Remove from pan and saute onions in oil til brown. Return beef to pot and add all ingredients. Bring to boil, cover, and simmer 2 1/2 - 4 hours. Check occasionally - may need to add water. Can thicken gravy with xanthan gum.

This tasted really great. Hard to figure carbs, since there was a lot of gravy left that wasn't consumed.

TOTAL GRAVY COUNTS: 33 carbs, 4 fiber (29 NET carbs), 388 Calories, 1 fat, 26 protein.

TOTAL MEAT COUNTS: 0 carbs, 1891 Calories, 142 fat, 143 protein

SAUSAGE/CHICKEN CREPES 

2 T butter

1/4 lb. sausage, cooked & finely chopped

1 cooked chicken breast, shredded

1/4 cup chopped onion (3.7)

1 stalk chopped celery (1.6)

1 T dijon mustard (2.7)

2 t mixed herbs (your choice) (2)

3 Dottie's crepes (2.1)

double portion of Creamy Cheese Sauce

Melt butter in pan. Saute onion and celery til soft, but still crunchy. Mix in other ingredients up to crepes and heat through. Stir in one portion of cheese sauce. Divide mixture among the three crepes and roll up. Place seam side down on plate, top with remaining portion of cheese sauce. (Can heat in microwave if necessary).

Serves 3 @ 8 carb, 1 fiber (7 NET carbs), 872 Calories, 74 fat, 39 protein (counts include the crepes and cheese sauce)

FILET WITH MUSTARD SAUCE 

1 lb filet (or enough for two)

olive oil

1/4 cup white wine

1/4 cup beef broth

1/4 cup water

1 T coarse-grained mustard

1 t butter

Heat oil in heavy skillet til hot. Season filet with salt & pepper and garlic powder. Cook filets 4 min each side for rare. Remove from pan and let stand on cutting board, tented loosely with foil. Deglaze skillet with white wine over moderate heat. Add broth and water and boil til reduced. Remove from heat and whisk in mustard, butter, and juices from cutting board. Thinly slice filets and arrange on plates. Pour sauce over.

Serves 2 @ 1.1 carb, trace fiber, 686 Calories, 54 fat, 42 protein

This was wonderful! Filets are expensive so this is an occasional treat for us. Take the meat out of the pan BEFORE it's done the way you like, as it continues to cook while sitting on the cutting board.

SHREDDED BEEF 

2 lbs stew meat (chuck)

1 1/2 cups water

2 cloves garlic

2 t chili powder

1 t vinegar

2 t oregano

1 t cumin

salt & pepper

Brown beef in oil. Add all other ingredients, bring to boil, cover and simmer 1 1/2 hours or longer til very tender. Uncover and boil until liquid almost evaporated. With 2 forks, shred meat.

Serves 4 @ 2.2 carbs, 1 fiber (1.2 NET carbs), 483 Calories, 36 fat, 36 protein.

Can mix with bbq sauce and serve over Atkins Rolls, or top with grated onion, shredded jack cheese and salsa. (Carbs for these items NOT included above)

I use chuck because it is the most tender and moist stew. Also, I couldn't manage the 2 forks, so I just "squished" the beef between my fingers til it shredded!

PORK & PEPPER STIR FRY 

1 lb pork tenderloin

1/4 c soy sauce

2 T lime (or lemon) juice

2 crushed garlic cloves

1 t EA. oregano and thyme

1 t Brown Sugar Twin (or splenda)

2 T olive oil

1 cup red pepper, cut in thin strips

2 oz. mushrooms

dash hot red pepper

Cut tenderloin into 3" lengths. Cut each piece into 3/8" "sticks". Combine soy, lime, garlic, oregano, thyme and red pepper and marinate pork. Remove pork and drain WELL. Stir sweetener and not/Starch into marinade and reserve. Heat oil in pan and stir fry pork 2-3 min til browned. Remove pork from skillet. Stir fry peppers 3 min. Add mushrooms, then reserved marinade. Stir few seconds til thickens, then return pork to skillet to heat. Good with Faux Rice.

Serves 3 @ 8 carbs, 2 fiber (6 NET carbs), 301 Calories, 14 fat, 34 protein

This was really good - the pork was so tender!

CROCKPOT TERIYAKI STEAK 

1 lb boneless chuck steak

1/2 c soy sauce

1 t ground ginger (1.3)

2 T oil

1 T Splenda (1.5)

1 clove crushed garlic (.9)

Cut steak into 1/8" thick slices. Combine remaining ingredients in bowl. Place meat in crockpot, pour over sauce and stir. Cover and cook low heat 8 hours. Serve with Faux Rice.

Difficult to produce nutritional counts as most of sauce is not used.

Total Sauce: 12 carb, 1 fiber, 344 Calories, 28 fat, 15 protein

Total Meat: 0 carbs, 945 Calories, 71 fat, 71 protein

Someone tried this and found it way too salty - you might want to cut the soy sauce if you don't tolerate salt.

ETHIOPIAN BEEF & PEPPERS

1/2 sm can green chiles

2 cloves garlic, chopped

1/2 tsp EA: cardamon, turmeric, cinnamon, cloves, Old Bay

3/4 cup red wine

1 lb beef, cut into 1/2" strips (sirloin, chuck, etc.)

1/2 cup onion, chopped

1 red or green pepper, cut in strips

Puree chiles with garlic, spices and wine. Brown beef in hot oil. Remove from pan. Saute onion in a little oil, then add peppers, and saute few minutes. Add chile puree and bring to boil. Return meat to pan and mix with sauce. Reduce heat, cover pan, and simmer 1 1/2 hours. Check frequently, and add water as needed.

Serves 2 @ 12 carb, 3 fiber (9 NET carbs), 584 Calories, 35 fat, 38 protein

PINEAPPLE PORK STIR FRY

1 lb pork tenderloin

1 T olive oil

1 red pepper, cut in strips

1/2 cup white wine

1 tsp ginger

1 tbsp green chiles

1/8 tsp cinnamon

1 tbsp chopped fresh cilantro (used dried)

8 oz bamboo shoots

1/2 cup pineapple syrup*

Slice tenderloin and pound each slice flat. Saute in oil few minutes til done and remove from pan. Saute red pepper in little oil til crisp-tender. Reduce heat; add in rest of ingredients. Simmer til warm and serve sauce over pork.

Serves 3 @ carb 5, fiber 2, (NET carbs 3), cal 282, fat 11, sat fat 6.5)

PINEAPPLE SYRUP:

1/2 cup water

1 tsp pineapple extract

1/2 Tsp liquid splenda (or 1/2 cup granular)

1/4 tsp guar gum

Heat water, extract and splenda til boiling. Add guar gum and let stand. It thickens a LOT. (0 carbs with liquid; if you have to use granular, it would be 12 carbs, which may bring the total too high).

ASIAN CROCKPOT STEAK

1/2 tbsp olive oil

1 lb beef round, cut into stir fry strips

1/4 cup onion, chopped

1 garlic clove, minced

1 cup of bok choy, sliced or shredded

1 1/2 cups beef broth

1/4 cup soy sauce

1/2 t ground ginger

1 1/2 tbsp not/Starch (or guar gum - thickener)

2 cups broccoli, cooked

Saute meat in oil. Put in crockpot. Add other ingredients (except thickener and broccoli). Cover and cook on low for 10 hours. Pour meat and sauce into pot, bring to a boil and add thickener. Stir in cooked broccoli and serve.

Serves 3 @ 8 carb, 3 fiber, (NET 5 carbs), 17 fat, 36 protein, 329 cal

The meat just fell apart!

PORK W/ORANGE MUSTARD SAUCE

1 lb pork tenderloin

1/2 cup green onions, sliced

1/3 cup sugar free orange syrup

1 1/2 tbsp soy sauce

1 1/2 tbsp dijon

1/2 tsp garlic powder

1/4 tsp guar gum

Slice tenderloin into 3/4" slices and pound til thin. Saute pork slices in pan in oil for few minutes on each side til done. Remove from pan. Stir sauce ingredients together and pour into pan to heat. Return pork to pan and spoon sauce over.

Serves 3 @ 2 carb, 1 fiber, (NET 1 carb), 199 cal, 6 fat, 33 protein.

CAULIFLOWER HAM CASSEROLE

1/2 lb ham

1/2 bag frozen cauliflower (or mix with broccoli)

1 1/2 cups taco cheese, shredded

1 egg

3/4 cup heavy cream

1 Tbsp minced onion

1 tsp garlic powder

Preheat oven 325. Microwave cauliflower 4 minutes. Mix with all other ingredients. Spoon into casserole dish and bake 40 min.

Serves 2 @ 7 carb, 1 fiber, (NET 6 carbs), 756 Calories, 67g Fat, 33g Protein

CAULIFLOWER & HAM GRATIN

1 lb frozen cauliflower, thawed

2 cups cooked ham, cubed

1/2 tsp ground nutmeg

1 cup crushed pork rinds

2 tbsp butter

2 tbsp shredded cheddar

1 recipe Creamy Cheese Sauce

Preheat oven 400. Spray 11x7" baking dish and spread cauliflower. Sprinkle with ham. Make cheese sauce and pour over. Cut butter and cheese into pork rinds until crumbly (I used food processor) and sprinkle on top. Bake 25 minutes til bubbly.

Serves 4 @ 8 carb, 3 fiber (5 NET carbs), 472 Calories, 35 fat, 28 protein (includes cheese sauce)

This is very similar to, but even better than, the one on the left.

PINEAPPLE BEEF STIR FRY

1 lb beef sirloin, cut in strips

1/2 tsp NotStarch

1 tbsp soy sauce

1 red pepper, cut in slices

1 clove garlic, crushed

1 cup pea pods

1 cup broccoli

oil

Sauce: 1/4 cup tomato sauce

2 tbsp splenda

1 tbsp soy sauce

1 tsp worcestershire sauce

1/2 tsp pineapple extract

Dissolve NotStarch in 1 Tbsp soy sauce. Add beef and toss to coat. In bowl, combine sauce ingredients. In frying pan, heat 2 T water and saute peppers, broccoli, pea pods and garlic 3-4 min til crisp-tender. Remove from skillet. Heat oil in skillet and add beef, 1/2 at a time, and stir fry 2-3 min til outside no longer pink. Return veggies and all beef to skillet and add sauce. Cook minute or two til all heated.

Serves 3 @ 9 carb, 2 fiber, (NET 7 carbs), 356 cal, 22 fat, 30 protein.

I've never been successful stir frying beef and having it come out tender, so I used chuck and cooked like beef stew for 2 hours, then froze it. When I was ready to make this, I defrosted beef, and cooked broccoli and pea pods in microwave. I then cooked peppers and garlic, stir in beef and veggies and added sauce. It tasted great.

OSSO BUCO (VEAL SHANKS)

4- 2 1/2" thick veal shanks (12 oz ea)

1/8 cup protein powder

2 T butter

2 T olive oil

1 cup finely chopped onion

2 minced garlic cloves

1 cup white wine

1/2 cup chicken broth

1/4 tsp rosemary

Heat oven 325. Coat shanks with flour. Heat butter and oil in pan over med. heat. Add shanks and brown 3-4 min per side. Remove from pan. Add onion and garlic and saute 4-5 min til onion translucent. Add wine, bring to gentle boil, scraping up browned bits. Boil 5 min. til liquid reduced by half. Add broth, rosemary, salt and pepper. Arrange shanks in casserole with tight fitting lid and pour onion/wine mixture over. Cover, bake 2 hours til meat tender.

Serves 4 @ 5 carb, 1 fiber, (NET 4 carbs), 579 Calories; 25g Fat

I couldn't find veal shanks, so I used beef shanks and this was really good. I also didn't have casserole with tight lid, so I covered casserole with foil, then put on lid.

COUNTRY PORK RIBS

two packages Country style Pork Ribs

8 oz can tomato sauce

1/4 cup vinegar

2 tbsp worcestershire

1 tbsp dry mustard

1/2 tsp chili powder

2 tbsp splenda

Brown ribs in frying pan, then put in crockpot. Mix bbq sauce ingredients and pour over ribs. Cook on low 10 hours.

I added a little guar gum to the sauce to thicken a little, but it was pretty loose (but tasty). We got four servings of meat, with lots of sauce left over. Carbs are hard to determine since you don't actually consume a lot of the sauce. You can substitute any other bbq sauce. The meat just fell off the bones and was great!

BEEF ROLL UPS

2 lbs beef round, 1/4" thick

1/2 cup fresh basil, minced

2 oz roasted red peppers (jar)

1/4 cup parmesan cheese

6 slices prosciutto-very thin

2 cloves garlic

1/4 cup onion, sliced

2 cups tomato sauce

Pound beef til very thin. Sprinkle with salt and pepper. Distribute cut up red peppers on each slice. Put slice of proscuitto on top, then top with basil and parmesan. Roll tightly. Heat little oil in pan and saute garlic and onion. Add steak rolls and brown on all sides. Remove steak rolls and place in baking dish with garlic and onion. Cover with tomato sauce. Cover pan tightly with aluminum foil and bake at 300 for 1 1/2 hours.

Serves 4 @ 9 carbs, 2 fiber (7 NET carbs), 539 Calories, 31 fat, 52 protein

These were so tender and very elegant.

Bachelor Steak

Now the second recipe men on this diet might actually be able to make (fire good). Steak when done the right way...

Materials & Supplies:

   1. 1 sirloin steak ('nuff said)

   2. Some inspired amount of Kikkoman soy sauce.

   3. The cheapest red wine available (your returnables should cover it).

   4. Actual garlic (You will discover, with some determined research, that it does not actually come from nature in powder form. Ask someone to find it for you -- it's worth it.)

   5. A garlic-smashing tool (requiring a surgical strike into the kitchen aisle. be aware that they may have a more fancy name for it.)

   6. A propane grill (fire good).

Blueprints:

   1. Five or so hours before dinner, assault both sides the sirloin with a fork with a wide-ranging, rapid-fire motion. We are looking for a tight pattern of 1/2" deep holes covering the whole target.

   2. Smash the garlic onto a paper plate with the garlic-smashing tool. Throw out the paper stuff, keep the mushy stuff that smells like pizza. (You are not a man if you don't taste it and learn the lesson not to.) Slather the mushy stuff onto the top of the sirloin. We are looking for full, thin coverage here. You'll probably only need 1/2 of a whole garlic for this.

   3. Put the meat on a plate, garlic side up. Pour equal amounts soy sauce and red wine on it and let it pool up on the top of the oversized meat. Put it in the refrigerator.

   4. Halfway to dinner time, scrape the garlic to the side of the plate (a putty knife works fine for this), pour the juices somewhere, flip the steak and re-apply both.

   5. At dinnertime, scrape off the garlic, pour the juices down the drain.

   6. Turn on the grill on high. Apply the steak.

   7. First: Searing. Give it about two minutes per side to sear the steak, sealing in the juices.

   8. Second: Turn the heat down (a little) and cook to taste.

Mmm-mmm.

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Beef Jerky

I make jerky in my food dehydrator all the time. Here's my recipe... Find the leanest roast you can at the supermarket, have them trip excess fat and slice it for jerky. They don't charge extra here. You'll still have fat to trim when you get home. It's impossible to get it all so just go for the big chunks.

Put all the trimmed meat into a ziplock bag and add enough soy sauce to coat the meat and liquid smoke to taste (a matter of drops). My mom likes her jerky sweet so she adds some artificial sweetener. I don't like it sweet so I skip this step. Let this marinating meat sit overnight in the fridge.

Lay in single layers in your food dryer and dry on a hot setting. Don't over dry it. You want it a bit chewy. When it's done I blot the excess fat with paper towels. Store this in a sealed container in your refrigerator.

Most soy sauces have some sugar/carbohydrates in them. I think by the time it's all spread out and dried the carbohydrate count is minimal and certainly less the store bought.

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Pork Chop Options

    * I like to dip them in eggwash, and then into seasoned crushed pork rinds and fry or bake them. I add a bit of garlic powder, parsley, paprika and pepper to my porkrinds after crushing them. The porkrinds are salty enough, so I don't add extra salt.

    * Another way I love them is simple. Fry them in baconfat, and sprinkle with garlic salt and pepper.

    * Or you can cut the meat into strips and stirfry them in oil, and eat with stirfried lowcarb veggies. (mushrooms, broccoli, small amount of onion, peppers and fresh string beans)

    * If they are reasonably nice and kinda thick then remove the bone, pound them flat (1/4 inch or so) with a meat hammer or heavy rock, saute them in some oil,(don't flour them first but blot off as much moisture with a paper towel). You can deglaze the pan with a little wine or water, add some cream, and some mushrooms or green peppers or onion or herbs or whatever, reduce to a saucy consistancy and enjoy like veal. This treatment also works well with raw turkey breast and chicken.

    * I like to coat them with soy sauce, and then sprinkle heavily with ginger and thyme, and lightly with garlic powder and black pepper. (since I use a very low sodium soy sauce, I also use a little salt). Then broil or bake, and if your carb count will allow it, serve topped with a spoonful or two of applesauce.

    * Marinate them in Italian salad dressing - Watch the brands though, some are higher than others in carbohydrates. Sometimes I just grill them and pour the dressing over them. Other dressings are good on them too.

    * Chile verde them. It does contain some carbohydrates from veggies however. Not for induction. Cut up the meat into cubes and brown with bacon fat. Remove from pan. Brown some sliced onion in fat in pan. Put meat back in pan. Add some canned tomatoes and a can or two of green chiles - a mild type like Anahiem. Add some chicken broth, but not too much. Add garlic and oregano and cumin to taste. And a bay leaf. And a sprig or two of fresh cilantro if available. And something hot to taste, like a few Serranos or Jalapenos or cayenne or Tabasco sauce. Add more chicken broth if too thick. Slow cook until meat is tender and tasty, perhaps 30 min to an hour. In the olden days I would serve this over rice, but now I eat it plain with some Parmesan cheese shredded over it. Oh my, is it good!

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Cotes de Porc a l'Auvergnate

4 thick pork chops

Small head of cabbage

1 cup cream

1/2 cup white wine

Parmesan cheese

Butter

Pinch of sage

Salt and pepper

Slice cabbage into 1/2" slices. Boil in salted water for about 3 min. Drain thoroughly. Add salt and pepper and cream. Cover and simmer for about 10 or 15 min.

Meanwhile, sauté pork chops in butter until they are brown and cooked through. Remove the chops and season them with salt and pepper. Stir white wine into the pan juices and add a pinch of sage. Simmer wine for a couple of minutes, and then stir this juice into the creamed cabbage.

Spread half the cabbage in the bottom of an ovenproof casserole. Add the pork chops, and then cover them with the rest of the cream and cabbage. Sprinkle generously with Parmesan cheese and a little melted butter. Bake uncovered at 350 degrees for 20 min. or until top is golden brown.

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Dad’s Sausage

2 lbs. ground pork

½ tsp. ginger

½ tsp. nutmeg

½ tsp. coriander

1 tsp. sage

½ tsp. thyme

½ tsp. pepper

1½ tsp. salt (or Morton Lite)

5 - 10 drops hot pepper sauce, to taste

Mix all together, add a little water if necessary. Fry in patties, or loose. Gets more flavourful as it sits.

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Lettuce Wraps

We took some ground beef, fried it up with onion and seasoned to taste with salt & pepper. Then while still in the skillet add enough salsa or hot sauce to give it some personality.

Take large lettuce leaves and make a taco shape. I found they work and taste better when doubled. Lay in some of the meat mixture, top with some good shredded cheese and enjoy. Yes, the salsa has carbs. Yes, we were inspired by the Chili's commercials. It was a great new experience and I'm sure we'll do it again.

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Golumpki Casserole

Cabbage rolls w/o the rolls!!

Yield: 5 Servings

2 lb. Ground Round or chuck

1/2 lb. Ground pork or sausage

4 Tbsp. Salt pork

1 large head of cabbage

2 large onions

3 cloves of garlic

12 Mushrooms

3 large ripe tomatoes sliced thin

2 Eggs

6 oz V8 juice or tomato juice

3 strips of bacon

Cut the core out of the cabbage and put in boiling water for 15 minutes. Remove from pot and cool. Put diced salt pork in fry pan and add chopped onions, diced garlic and sliced mushrooms, cook until lightly browned.

In a bowl add beef, pork, eggs, onion mixture and mix well. In a Dutch Oven pan cover the bottom with some of the tomatoes. Remove the leaves from the head of cabbage and place a single layer in the pot. Crumble the meat mixture between your fingers and drop onto cabbage leaves. Spoon on some of the tomato juice and then put some slices of tomato, you can also put thin slices of onion if you wish. Place another layer of cabbage leaves on top of this layer and repeat the process ending with a layer of cabbage leaves. Place the uncooked bacon on top of the cabbage and cover. Place into a preheated 325 degree oven for 2.5 hours. Use the V8 juice to baste the casserole with to keep the top layer of cabbage moist. Remove and let set for 20 minutes before serving. Cut into serving pieces and serve.

Variation

Pammers would add a sprinkling of Allspice and fresh ground pepper on each layer of cabbage leaves. Allspice adds a certain "something" to all cabbage dishes IMNSHO. Maybe even a splash of dry red wine to dilute the tomato juice carbohydrates. Mmmm...the possibilities!!!!!

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Bulgarian Meatballs in Eggplant Sauce

Ingredients for meatballs:

150 gm (5 oz) ground beef

150 gm (5 oz) ground chicken

Handful of chopped parsley

Handful of chopped dill

5 cloves garlic, chopped

1 small onion, chopped

1 egg

Salt and coarse-ground black pepper

Bit of flour [don't jump yet, this may not be necessary - Orit]

Ingredients for sauce:

2 large eggplants

2 small zucchinis

1 cup chicken stock

4 tbsp. oil

4 cloves garlic, chopped

Salt and coarse-ground black pepper

Preparation:

   1. Mix together all the meatball ingredients, except for the flour. Cover and put in refrigerator.

   2. Bake the eggplant on all sides in a very hot oven (stick them with a fork first, so they won't explode). Put in a large plastic bag and put in the sink to cool. Meanwhile, peel the zucchini, cut in quarters, and steam in a bit of water until soft but not too mushy.

   3. Peel the eggplant and mash together with the zucchini, using a fork.

   4. Fry the garlic a bit in oil in a large pot. Add the eggplant mixture and stir-fry for two more minutes. Add salt, pepper, and stock, and cook together for five minutes.

   5. Meanwhile, make small balls from the meatball mix and coat in a bit of flour [I seriously doubt this is essential to success here -- Orit].

   6. Put the meatballs carefully into the pot with the bubbling eggplant sauce. Cover and cook for 20 minutes.

Serve hot or lukewarm. Can be garnished with chopped green onion.

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Heavenly Beef -

1 eye of round roast, any weight

1 to 1 1/2 cups White Zinfandel

1 to 1/2 cups water

1/2 onion, chopped

1/2 cup Worcestershire Sauce

Seasoned salt, garlic powder and black pepper to taste

Place liquid ingredients and spices into a slow cooker (crock-pot). Add beef tenderizer if you like--it's not really needed. Cook using medium setting for 8-12 hrs or until tender. It depends on your crock-pot. Remove meat from liquid and flake or shred with a fork.

Sauce Bar-B-Q

6 oz tomato paste (no sugar added)

1 Tbsp. Liquid Smoke

3/4 cup of liquid that roast was cooked in

1 Tbsp. dried onion

1/4 cup brown Sugar Twin or Splenda (or 6 packets sweetener)

1/2 stick butter

2 Tbsp. Worcestershire sauce

Place butter in saucepan and melt. Add rest of ingredients and simmer for 10 minutes or so. Add a few drops of Tabasco for a hotter taste. Add seasoning if you wish, like seasoned salt and pepper.

Place shredded beef in skillet with other half of butter stick and fry until slightly crispy brown (don't burn it). Add 3 or 4 Tbsp. of the Sauce and brown a little more.

I've used this recipe on shoulder roast, or thick shoulder steak, brisket, rump roast cut into slabs.... any sort of pot roast meat.

While it was intended as a shredded beef recipe, we prefer to barbecue the meat briefly with the sauce after the pot-cooking part. We found shredding it too saucy for our tastes. The original recipe called for eye round roast, which seemed a little bit of an expensive cut, considering that cheaper cuts would tenderize during cooking. I also use blush wine in a box (my generic cooking wine) instead of the Zinfandel. Once I tried a cheap burgundy, but that made it too acidic-tasting. I don't own a crock pot anymore, so I just use a soup pot on the stove for 1 to 3 hours, depending on the thickness of meat I'm using (take it out slightly before tender, too tender falls apart on the grill).

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Barbecued Beef Rib Rub

1/3 cup ground black pepper

1/4 cup paprika

1 tablespoon salt

1 tablespoon chili powder

1 1/2 teaspoons garlic powder

1 1/2 teaspoons onion powder

General Purpose Dry Rub

3/4 cup paprika

1/4 cup black pepper

1/4 cup salt

2 tablespoons chili powder

2 tablespoons garlic powder

2 tablespoons onion powder

1 tablespoon cayenne pepper

Combine all ingredients and mix thoroughly. Rub meat to be barbecued with the dry rub and allow to marinate in the refrigerator overnight.

Dry Rub

1tsp.sage

1tsp. salt

1tsp. pepper

½ tsp. ground cumin

Combine all ingredients, and mix well.

Meat Rub

3 tbsp. paprika

1 tbsp. onion powder

1 tbsp. garlic powder

1 tbsp. ground basil

1.5 tbsp. dry mustard

1 tbsp. red pepper

1/2 tsp. black pepper

Combine dry rub ingredients and rub onto ribs or meat.

Cajun-flavoured Steak Rub

Scrape a halved garlic bulb on both sides, then rub in a half-teaspoon of home-made Cajun mix:

1 tsp. dried basil

1 tsp. thyme

1 tsp. cumin

1 tsp. black pepper

1/2 tsp. hot red pepper or cayenne.

Jerk Dry Rub

Pastes made of spices, herbs, and onions are the authentic jerk flavouring method. You rub the paste into the uncooked meat to add flavour. This is a medium-hot paste; it can be made hotter with the addition of more hot peppers or hot pepper sauce. If you want less heat, remove the seeds and membranes containing the seeds from the

peppers before grinding them. Scotch bonnet or habanero peppers are preferred, but you can substitute the milder, or more readily available jalapeno or serrano peppers.

1 onion, finely chopped

1/2 cup scallions, finely chopped

2 teaspoons fresh thyme leaves

2 teaspoons salt

1 teaspoon Jamaican pimento, (allspice)

1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

4 to 6 hot peppers, finely ground

1 teaspoon fresh ground black pepper

Mix together all the ingredients to make a paste. A food processor fitted with a steel blade is ideal for this. Store leftovers in the refrigerator in a tightly closed jar for about a month.

Jerk Dry Seasoning

This seasoning mix is excellent to have on hand to sprinkle on cooked and uncooked fish, vegetables, or snacks. It does not have quite as strong flavour as the rub and the marinade. To increase the heat, add more cayenne.

1 tablespoon onion flakes

1 tablespoon onion powder

2 teaspoons ground thyme

2 teaspoons salt

1 teaspoon ground Jamaican pimento, (allspice)

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

2 teaspoons sugar ( substitute EQUAL )

1 teaspoon black pepper, coarsely ground

1 teaspoon cayenne pepper

2 teaspoons dried chives, OR

2 teaspoons green onions, dried

Mix together all the ingredients. Store leftovers in a tightly closed glass jar. It will keep its pungency for over a month.

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Three-Cheese Bacon Burgers

1 pound lean ground beef (minimizes shrinkage) 812 cals 0 carbs

2 tablespoons Worcestershire sauce 20 cals 4 carbs

1 tsp. Tabasco sauce 0 0

1 teaspoon salt 0 0

1/2 teaspoon pepper 0 0

2 tbsp. grated onion (about half of a 2" onion) 10 cals 2.4 carbs

4 tablespoons cream cheese 106 cals 0.6 carbs

8 teaspoons BBQ Sauce 2 carbs (I used Chuck Dudeck's)

8 slices bacon, halved and cooked 344 cals 1.6 carbs

1/2 cup Cheddar cheese, shredded 105 cals 0.5 carb

1/2 cup Monterey Jack cheese, shredded 100 cals 1 carb

2 teaspoons salsa 2 cals 0.4 carb

Thoroughly mix first five ingredients. Separate mixture into four quarters. Separate each quarter into two and pat into two thin patties. On one patty place a flattened tablespoon of cream cheese. Place second patty on top and carefully seal edges. Repeat with other three quarters of ground beef mixture. Brush top of each patty with a teaspoon of BBQ Sauce. Broil or barbecue patties five minutes per side, repeating application of BBQ sauce after flipping patties. Meanwhile grate cheeses and mix together.

When burgers are done, top each burger with 2 pieces bacon, and a quarter of the mixed Cheddar/Monteray Jack cheese. Continue to cook just until cheese melts. Top each burger with 1/2 teaspoon of salsa and serve on lettuce leaves. You can garnish with thin slices of raw onion and cherry tomatoes.

Total Recipe - 1,500 calories, 12.5 grams of carbohydrate

Per burger - 375 calories, 3.2 grams of carbohydrate

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 Corned Beef and Cabbage

3 - 4 pound corned beef brisket 4,032 cals 0 carbs

1 onion, sliced

2 cloves garlic, minced

6 whole cloves (or 1 tsp. ground cloves)

2 bay leaves

1/2 medium head of cabbage 86 cals 20 carbs

1 tbsp. prepared mustard 5 cals 0.3 carbs

2 tbsp. brown sugar Sugar Twin 2 carbs

1/4 tsp. ground cloves

Place corned beef in Dutch oven. barely cover with hot water. Add onions, garlic, and seasonings. Cover and simmer (do not boil) about 1 hour per pound of meat, or until fork tender.

Preheat oven to 350. Cut cabbage into four wedges. When meat is tender, remove from liquid, and add cabbage wedges to the Dutch oven. Cook cabbage for 20 minutes. Meanwhile, place corned beef brisket in shallow roasting pan. Spread top of meat with prepared mustard and sprinkle with Sugar Twin and cloves. Roast 20 minutes.

To carve corned beef, cut across the grain, in thick slices. (If you prefer your meat deli style, chill meat overnight in refrigerator to set juices and then carve in thin slices.) Place on platter with cabbage wedges and serve. Discard juices, seasonings and onion.

Nutrition facts based on a four pound brisket serving six.

Total recipe - 4,125 calories 22.3 grams of carbohydrates

Per serving - 688 calories and 3.7 grams of carbohydrates

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Revamped Cottage Pie

1 lb. Hamburger

2 pinches Italian seasoning

1 pinch Oregano

3-4 pinches Cumin

10-12 green or brown olives (if you have a small can of chopped this works best)

1 chopped egg

1 pan of fauxtatoes

Cook hamburger till well browned, add seasonings place on a small pan. Place on top of this mixture, chopped eggs, olives and then the potatoes. Cook for 25 minute's in a 350 Oven. Yummy :)

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Swedish Meat

1/2 cup minced onion

4 tbsp. butter

1 1/2 lb. ground meat

2 eggs, slightly beaten

1 tsp. salt

1/2 tsp. pepper

1 tsp. nutmeg

1 tsp. paprika

1 cup water

3 tbsp. Atkins Bake Mix or other low-carb flour

1 cup sour cream

1/2 tsp. dill (dried, or 1 1/2 tbsp. minced fresh)

Cook the onion in 1 tbsp. butter until soft, about 4 minutes. Mix the meat, eggs, salt, pepper, nutmeg, and paprika in a bowl. Add the onions and mix well.

Melt the remaining 3 T butter in a frying pan on medium heat. Put the meat mixture into the pan when hot, and let it cook for a while as one big chunk (it helps to spread the meat out like an omelette). When it's brown on one side, break up the meat into smaller chunks and flip them over to brown the other sides. Continue cooking until the chunks are browned and cooked through, then remove them from the pan.

Turn the heat down to low, and add the water. Using a sifter or strainer (to avoid lumps), sprinkle the Atkins Bake Mix into the pan while stirring. Cook for about 5 minutes, or until thickened.

Add the sour cream, a spoonful at a time, stirring until well mixed. Add the dill, and mix well. Add back the meat, and cook on low for about 10 minutes.

Carb count: About 22 for the whole batch.

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Marinated, BBQ Lamb:

The morning before the BBQ I would marinate as many lamb chops as needed (with leftovers to take home!)

First pressed virgin olive oil

A splash of red wine vinegar

Lots of fresh, chopped garlic

Lots of fresh rosemary sprigs

A bunch of LiteSalt

Fresh ground black pepper

Place chops in a shallow baking pan, cover with marinade, cover with plastic wrap, and place in bottom of refrigerator for 24 hours). Get those coals hot, place chops on well-heated grill, wait long enough to go completely crazy and eat!

You can use this recipe to marinate lamb shanks too, and then slow roast them (shanks are especially cheap for those of you on a budget and you can definitely eat an entire shank by yourself), or just broil the chops if you are at home or it is raining.

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Pepper Steaks with Brandy Mustard Sauce

4 Filet Mignon steaks

4 tablespoons coarsely ground pepper ( I like to use a 3 pepper blend)

2 tablespoons butter (I like unsalted)

2 tablespoons olive oil

1/4 cup brandy

2 tablespoons coarse ground mustard (Grey Poupon Country Dijon works well)

1/2 cup heavy cream

Put the pepper on a big plate, roll the steaks in the pepper till completely covered. Press the pepper into the meat. Let rest a couple of minutes. Melt the butter with the olive oil in a heavy skillet until VERY hot. Add the steaks and cook till done as you like them. Remove the steaks from the pan, deglaze it with the brandy, scraping up any browned bits on the bottom. Add the mustard, stir till blended, then add the cream and stir again till smooth. Plate the steaks on individual plates, and pour 1/4 of the sauce over each steak. Enjoy!

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Basic Meatloaf

1-1/2 ground beef (or combination ground beef and ground pork)

1 cup pork rind crumbs

1 egg, lightly beaten

1/3 cup tomato sauce (4 carbs)

1/4 tsp salt

1/4 tsp pepper

2 tbsb dried parsley or 1/4 cup chopped fresh parsley

1/2 to 3/4 cup grated cheese

If you are past induction you may also add:

1/2 onion, chopped

1/2 green pepper, chopped

Preheat oven to 350º. Mix meat and other ingredients. Transfer mixture to a shallow baking pan, and shape into a firm, oval loaf. Bake for 1 hour.

Variations:

Mexican Meatloaf: Add a small can of drained chopped chilis. Use monterey Jack cheese. Add garlic (chopped or powder), cumin, and red pepper flakes to meat mixture. Serve meatloaf slices with a dollop of sour cream and a tablespoon of salsa.

Italian Meatloaf: Use mozzerella cheese. Add garlic (chopped or powder), basil leaves and oregano (powdered or leaves) to meat mixture.

Greek Meatloaf: Thaw and completely drain 1 (10 oz) frozen package of chopped spinach. Add to meat mixture, along with garlic and 1/3 cup chopped olives. Use feta cheese.

Bacon Cheeseburger Meatloaf: Use 1 cup of cheddar cheese in meat mixture. Place slices of raw bacon over meatloaf before baking it.

Surprise Meatloaf: Layer hardboiled eggs or dill pickles end to end over half of the meatloaf mixture, and put the other half of the meat mixture on top.

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Cabbage Lasagna

1 medium to large head of cabbage

1 tbsp. olive oil

2 cloves garlic, minced or pressed

1 medium onion, chopped

1 Green bell pepper, chopped

3/4 lb. ground beef

1 6oz can hunt's tomato paste

1 8oz can hunt's tomato sauce

1 tsp. dried oregano

2 tsp. salt

1 tsp. black pepper

1 cup grated mozzarella cheese

1/2 cup ricotta or cottage cheese

1/2 cup freshly grated parmesan cheese

Preheat oven to 350. clean cabbage and remove tough outer leaves. cut head in half. carefully peel back to keep intact these are the 'noodles'. Arrange individual leaves on tray or steamer basket and steam until tender (3-5 min). This can be done in the microwave also. SET ASIDE.

Heat oil over medium/high heat in a large skillet. Sauté onion, garlic, green pepper until onion is translucent. Add beef and brown thoroughly and drain. Add paste and sauce and seasonings, mix well. Coat a 9x13x2 baking pan with a little olive oil. Line bottom with a layer of cabbage leaves. Top with half meat mixture. add 1/3 of mozzarella and 1/2 of ricotta. Add another layer of cabbage leaves, rest of meat mixture , another 1/3 of mozzarella, and remaining ricotta. Top with remaining mozzarella, and finish by scattering parmesan on top. Bake covered for about 20 min. uncover and bake 5 more min or until done. Makes 8 servings

Per serving:

9 grams carbohydrate

20 grams protein

This recipe is from the Protein Power book by Eades & Eades

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Rillettes de Porc (French Potted Meat)

1 kg (about 2 lb) lean pork

Salt, white pepper to taste

1/2 tsp. ground cloves

1/2 tsp. ground ginger

1/2 tsp. ground nutmeg

250 gr. (8 oz.) lard

1 sprig fresh thyme

1 bay leaf

2 cloves garlic

Rinse the meat and pat dry. Cube (3/4 inch cubes). Season with salt, pepper, cloves, ginger and nutmeg, rubbing the spices into the meat. In a large heavy pan heat the lard. Add pork cubes, thyme and the bay leaf. Cook over slow heat for about 5 hours. Stir thoroughly every now and then so that the meat will flake easily. When the meat is a golden brown and the rillettes are flaky and mushy, discard the thyme and bay leaf. Let cool, fill into preserving jars or stoneware pots.

May be covered with lard to prolong storage time. Storage: covered, in the fridge, for at least 3 weeks.

Sometimes I make double or triple batches and fill some of the rillettes into decorative stoneware pots, cover with lard and some kitchen wrap and a nice piece of cloth and a ribbon to give away as gifts.

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Baked Ham with Cucumber, Tarragon, and Mushroom Sauce

1 Tbsp. unsalted butter

4 large mushrooms, sliced thinly

1 cucumber, peeled, seeded and sliced thin crosswise (1 1/2 cups)

2 tsp. finely chopped fresh tarragon + sprigs for garnish

2 Tbsp. heavy cream

1/4 tsp. Dijon-style mustard

3/4 lb. ham steak, trimmed

In a skillet, melt butter over moderate heat until foam subsides. In it cook mushrooms, stirring, until they begin to give off their liquid. Add cucumbers and cook, stirring, 3-5 minutes, or until cucumber is slightly softened. Stir in chopped tarragon, cream, and mustard, and cook until thickened slightly. Put ham in a baking dish and spread with cucumber mixture. Bake in the middle of a preheated 350-degree oven for 10 minutes, or until heated through. Garnish with tarragon sprigs.

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Garlic Dijon Skirt Steak

2 garlic cloves

2 tablespoons Dijon mustard

1 tablespoon fresh lime juice

a 10-ounce skirt steak (about 3/4 inch thick)

Mince garlic and in a bowl stir together with mustard and lime juice. Trim steak if necessary. Rub steak with mustard mixture and marinate 15 minutes.

Heat a well-seasoned ridged grill pan over moderately high heat until just smoking and grill steak 3 minutes on each side. (Alternatively, broil steak on rack of a broiler pan about 4 inches from heat.) Transfer steak to a platter and let stand, uncovered, 5 minutes.

With a sharp knife diagonally cut steak into 1/3-inch-thick slices and serve with Cumin Coleslaw.

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Hamburger Diane

Serving Size: 1

1 lb. ground round

3/4 tsp. salt

1/8 tsp. pepper

2 Tbsp. butter

1 Tbsp. prepared mustard

1 Tbsp. lemon juice

1/2 Tbsp. Worcestershire sauce

Mix the ground round, salt and pepper together lightly and form into 3 1-inch patties. Melt butter in skillet. Remove from heat. Blend mustard into butter, return to heat. Sauté hamburgers on medium heat about 5 minutes each side. Remove and keep warm. Add lemon juice and Worcestershire sauce to pan and stir over low heat until well blended. Return patties to pan and let simmer in juices a few minutes while spooning juice over the top occasionally.

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Beef Tenderloin with Herb Cheese Filling and Red Wine Sauce

Serves 4

4 beef tenderloins

Sauce Ingredients:

2 cups Dry Red Wine

1 cup Beef Stock or prepared Beef or Chicken Broth

1/4 cup Shallots, finely chopped

2 tsp. fresh Thyme, chopped

1/2 stick of chilled Butter, cut into pieces

Cream Cheese Filling:

4 (6 to 8-oz.) Tenderloin Steaks, cut about 1 1/2-inch thick

2 (8-oz.) packages Cream Cheese, warmed to room temperature

1 tsp. Garlic, minced

1 tsp. fresh Thyme, chopped or 1/4 tsp. dried

1 tsp. fresh Tarragon, chopped or 1/4 tsp. dried

1 tsp. Green Onion or Chives, thinly sliced or chopped

1 tsp. fresh Basil, chopped

Salt and Black Pepper to season

2 Tbsp Olive Oil

To prepare the sauce, combine the dry red wine, beef stock, shallots, and thyme in a heavy medium-sized saucepan over high heat. Gently boil until reduced to 1/2 cup (usually about 30 minutes).

To prepare the tenderloin steaks, mix the cream cheese, garlic, thyme, tarragon, green onions or chives, and basil in a small bowl. Season with salt and pepper. It's important to note that both the sauce and cheese mixture can be prepared ahead of cooking the steaks. Preheat the oven to 400-F degrees. Using a small sharp knife, cut an X in the top center of each steak, making sure to cut 3/4 of the way through the steaks. Fill each X with 1 tablespoon of the cream cheese mixture. Season steaks with salt and pepper.

Warm the olive oil in heavy skillet over high heat. Add steaks and cook with cut sides down until browned, about one minute. Using a metal spatula, carefully turn steaks over, scraping up cheese crust along with steak. Cook until bottom is brown, about another minute. Transfer the heavy skillet to oven and cook steaks to desired doneness, about 12 minutes for rare. Transfer steaks to serving plates. Tent with foil to keep warm. Bring sauce to simmer. Remove from heat. Gradually add butter, whisking just until melted. Season sauce with salt and pepper. Spoon the warm sauce over the steaks and serve.

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Pork-rind Veal Parmesan

I finally gave it a try with a nice piece of veal. I crunched em up fine and added spices of the Italian type. I dipped the veal cutlet in egg and covered liberally with the mixture. I then seared the meat in olive oil till golden. Put the meat in a baking dish and cover with sautéed mushrooms and a "little" tomato sauce. Then of course drown in a nice Italian cheese mixture. I used Sargento's 6 cheese Italian. 0 carbohydrates! Bake at 375 for 35 minutes until cheese is golden. AWESOME! No pork rind after taste at all. Just like mamma used to make! Bon Appetit, my lo-carbin buddies!

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Moose Bourgignon

Ten years ago one of our colleagues in Newfoundland was getting married and we all chipped in recipes to go with the cookware we bought them. Here's one from the book:

For six servings, you'll need:

3 lb. moose meat

2 tbsp. all-purpose flour

6 oz bacon

2 cloves of garlic

2 medium onions salt & pepper to taste

8 oz mushrooms

Bouquet garnie

2 cups red wine

1 large carrot

1/2 cup beef stock

2 tbsp clarified butter

1 tsp tomato paste

2 tbsp brandy

FIRST PREPARE

Cut meat into 1" cubes. Cut bacon into 1/2" pieces. Make the beef stock. Peel the garlic cloves. Grate the carrot. Warm the brandy.

NOW ASSEMBLE

Place clarified butter in a casserole dish. When hot, add the onion and brown, then add the bacon and brown. Remove both onion and bacon and hold in reserve. Add meat and brown, flambe with brandy, stir in the flour. Cook one minute and add red wine, stock, tomato paste, garlic (crushed), bouquet garnie, grated carrot and season with salt and pepper. Simmer for 1 1/2 hours.

Add onions and bacon and cook 3/4 hour longer. Add mushrooms which have been slightly sautéed in butter and cook a further 15 minutes. Serve dusted with chopped parsley.

Trivia note: It's now said there are more moose in Newfoundland than people (570K).

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Beef Burgoyne

2 ½ pounds round steak or London broil, in 2 inch cubes

2 T. Olive Oil

3 garlic cloves chopped

½ tsp. dried thyme

3 bay leaves

Salt and pepper to taste

½ cup canned consommé, or more as needed

½ cup burgundy wine, or more as needed

6 whole shallots

1 pound market mushrooms

1 tbsp. flour, if needed

Preheat the oven to 350 degrees. Trim any extra fat and pat the meat dry with paper towels. Heat the oil in a dutch oven and, when it's hot, brown the meat all over. Add the garlic, thyme, and bay leaves. Add salt and pepper and the liquids. Bring to a boil on top of the stove, cover the stew, and bake in the oven for 1 hour.

Check for moisture; if the stew seems to be getting dry, add another 1/2 cup each of the liquids. Add the shallots. Bake another 1 1/2 hours. Half an hour before serving, add the mushrooms and stir in well. If, when the stew is ready, the sauce seems thin, remove the solids and sprinkle 1 tablespoon of flour over the sauce. Cook the sauce down a bit over high heat and add the solid back in before serving.

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Taco-less Tacos

As much ground beef as you want.

Some white onion - chopped

Some season salt

2-3 cloves of garlic (as you like)

Some butter

Cheese Sauce

3/4 pound of cheddar cheese (about 1 1/2 cups - we use organic cheese, and it does taste better)

1 tsp. mustard

1 tsp. paprika

1 tsp. salt

3/4 cup heavy cream

1/3 cup water

The cheese sauce is from DANDR, and is made like this: Put the cheese, mustard, paprika, salt, heavy cream, and water in a double-boiler.  If you don't have one, try putting a smaller pot in a bigger pot that's filled with water.  Bring the water in the lower portion just slightly to boil.  Stir the mixture until melted.  Set aside.

The rest is even easier: Mix the ground beef, onion, season salt, and garlic in a bowl of some kind. I don't have specific measurements for things.  I just add it and hope it's not too much.  Once you've got it all mixed in, put some butter in a pan and sauté the beef until it's cooked.  Make sure you chase your 2-year old son around the house, a bit, too. Somehow, this adds to the flavour. Oh, and make sure a few scraps of meat fly out of the pan.  And if at all possible, move your stove so that the morning son comes in from the window and reflects off something metallic right into your face.  You'd be surprised as to how difficult it is to determine if the meat is done when this happens.

Anyway, when you get the meat done, put it on a plate and pour some of the cheese sauce over it.  You won't use nearly all the cheese sauce, and you can refrigerate what you don't use.  I like to top mine with sour cream and a little bit of unsweetened ketchup.  Tastes REEEAL good.  The cheese sauce really makes this meal what it is.  I hope you like it!

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Oven-Barbecued Ribs

4-5 pounds spare ribs

1 tsp. salt

1 small onion, thinly sliced

1 lemon, thinly sliced

1 cup BBQ Sauce (see Sauces section)

Cut spare ribs into serving sized pieces. Place in large dutch oven, and add water just to cover ribs. Add 1 tsp. salt. Bring ribs to boil, skimming any foam that rises to the top. Reduce heat and simmer for 45 minutes.

Meanwhile, prepare BBQ Sauce. Thinly slice onion and lemon. Spray bottom-part of broiler pan (or other large deep pan) with PAM to ease clean-up.

Layer ribs in broiler pan, sprinkling onion and lemon slices over the ribs. Baste each layer with BBQ Sauce. Bake at 350 for 45 minutes. Place on platter and serve.

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Chinese Style Minced Beef

I take the beef brown in butter and onions with a couple splashes of soy sauce.  I cover that, and let it simmer about a half to a full hour to get the meat tender.  Then I add fresh mushrooms, broccoli, snow pea pods, and believe it or not the baby corn is fairly low in carbs.  I toss a few of those in there, and cook until blanched.  Then I toss it on a plate and away we go.  We enjoy it.  If the sauce is too runny for you, you can beat up a few egg yolks and stir that in before the veggies, but you have to let the sauce cool a bit, otherwise you will have beef drop soup.

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Steak Strips with Creamy Horseradish Sauce

Serves 2

2 1-inch thick beef tenderloin steaks, about 6 - 8 ounces each 1600 calories

Salt, pepper and garlic powder to taste

4 tbsp. Creamy Horseradish Sauce

Rub generous quantities of seasonings into steak. Broil or barbecue until desired degree of doneness is reached. Slice each steak thinly across the grain and arrange on serving plates. Drizzle two tbsp. of sauce across steak strips. Pass additional sauce separately.

Total calories: 1676 calories, 1.6 grams of carbohydrate

Per serving: 838 calories, 0.8 grams of carbohydrate

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 Beef Stroganoff

Brown a lb. or so of ground beef, add 1/2 C mayonnaise, 1/2 C sour cream, a packet of Hidden Valley Ranch powder....it's quick and easy stroganoff.  I eat it over cabbage "noodles", .sautéed cabbage that has been cut into wide shreds, then cooked in butter and pepper until al dente.

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Italian Skillet Pork Chops

Serves 4

4 6-ounce pork chops

4 green pepper rings

½ cup sliced green onions

1 14-ounce can of tomatoes

1 tsp. oregano

2 tsp. basil leaves

Salt and pepper to taste

Garlic powder to taste

½ cup of water

Spray a large electric skillet with PAM. Cut excess fat off chops, season to taste with salt, pepper, garlic powder. Brown chops on one side in skillet. Meanwhile, cut up canned tomatoes, retaining liquids. Stir in oregano, basil and additional salt and pepper to taste.

Turn chops over, and top each chop with one green pepper ring. Divide green onion between chops and place inside pepper ring. Pour tomatoes and juice over chops, retaining one quarter of the tomatoes within the green pepper ring on each chop. Add water to skillet, Simmer chops, covered, for one hour. Lift out each chop, draining liquids, and place on serving platter.

Total recipe: 1688 calories, 38 grams of carbohydrate

Per serving: 422 calories, 9.5 grams of carbohydrate

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Pepperoni Pizza

1 lb. ground beef

2 tbsp. Worcestershire sauce

1 tsp. garlic powder

Salt and pepper to taste

¼ cup pizza sauce (Safeway’s Select brand has

Pepperoni slices

Red pepper strips

Sliced mushrooms

2 cups shredded mozzarella cheese

Mix first four ingredients and pat thinly in a pizza tray, bringing the meat mixture as close to the edge as possible (the “crust” will shrink considerably during cooking). Cook at 325 for 30 minutes. Remove from oven and drain all liquids from tray. Pat top of “crust” with paper towels, removing as much of the juices as possible.

Spread the pizza sauce over top of “crust”. Top with pepperoni slices, red pepper strips and shredded cheese (or any combination of your favourite pizza topping). Return to oven and continue cooking until cheese melts and bubbles.

Total recipe: 1330 calories, 11.9 grams of carbohydrate

Per serving: 665 calories, 6 grams of carbohydrate

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Chuck Roast Variations

    * I think most people cook these in the oven, but I usually cook it stove top in a large pan with some kind of liquid.  I sometimes use onion soup mix, or just plain beef broth.  I add onions, mushrooms (used to add carrots, but not now).  I used to dredge it in flour and brown it first, but not now.  I cook it for about 2 1/2 - 3 hours and make gravy with the liquid.  A great variation is a tex/mex version cooked with beef broth, chili powder, cumin, a little green pepper or green chile peppers, a little tomato paste/sauce, maybe some taco seasoning mix...served with sour cream. Also you can do like a stroganoff - cook in broth, wine and mushrooms and serve with sour cream. - Renee

    * I used to cook in crock pot with onion soup mix and can of mushroom soup. Now to go low carb I brown on coals and use a 1/4 cup beef bull., garlic and some onion and crock pot a low 10-12 hours. - Gary

    * I use chuck roasts in my crock-pot! Put one in the crock pot, and add a jar of Alfredo or gravy au jus or any other sauce, put the cover on and let it slow cook all day! Do not add water! Before serving I add a container of sour cream! - Rosie

    * You can cook chuck on the grill like a large steak, lotsa heat, never salt until done, only turn once, mucho garlic and pepper before cooking.  After cooking allow to stand or immediately wrap in foil to mellow out.  After cooling slice on the slant as you would sirloin or london broil or a baron of beef.  Season and serve as you please. - George Parton

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Oven-Barbecued Beef

1 tablespoon salt

1 tablespoon ground pepper

1 tablespoon dry mustard

1 tablespoon paprika

One 4 to 5 lb. chuck roast, or other inexpensive roast

1/2 cup of butter

2 tablespoons vegetable oil

1/4 cup Worcestershire sauce

1 and 1/4 cup apple cider vinegar

1 package Nutra Sweet (or other artificial sweetener)

Tabasco, to taste (Don't be shy, this makes it taste great!)

Heavy duty aluminium foil

Preheat oven to 300 degrees.

Line a dutch oven or any roasting pan with heavy duty foil, making sure you have enough overhang to completely wrap around the roast and seal tightly while it cooks.

In a small bowl, combine the salt, pepper, mustard and paprika, mixing well. Rub this mixture thoroughly and evenly into all sides of the roast. Let the roast sit while you prepare the barbecue au jus.

Combine the rest of the ingredients (other half of the butter, Worcestershire, vinegar, sweetner and plenty Tabasco), in a saucepan, bring to a boil, reduce heat to medium, and let it simmer for 5 minutes or so.

In a large skillet, heat half the butter and all the oil until VERY HOT over high heat. Add the roast, and sear it well on both sides. Make sure you get it well browned, don't worry if it looks too dark.

Transfer the roast to the foil lined Dutch oven, then pour the au jus over the meat, and securely close the foil around the roast to seal it in, and set in oven. Cook for 4 hours. Then remove the pan from the oven, fold the foil back and tuck it around the pan, (the smell will make you want to EAT!), return pan to oven, and let roast cook for 1 more hour, basting once or twice if desired with the au jus in the pan.

Serve this roast in thick slices with Mock Twice Baked Potatoes!

Here are some very helpful notes for the first time you make this.

Lay one sheet of foil on counter, this is where you will prepare the roast with the rub. It gets a little messy, and I use a plastic baggy over my hands while I'm rubbing the meat with the spice mixture, or your hands will turn a mighty color of red. Use all the spice. It only actually takes a minute or two.

Use 2 long pieces of foil (figure about twice the length of the pan itself), for the roasting pan or Dutch oven, folding the long side edges together to form a tight seal, and lay it snugly in the Dutch oven, pushing it into the corners to make room for the 2 roasts I make, and leaving enough foil (a lot) so that you can bring it up and around the meat, folding it tightly closed.

When searing the meat, be careful because the oil and butter are HOT, and it will spatter somewhat. Also stand back due to the spices making your eyes water while searing!

Give the Tabasco jar about 10 to 12 good shakes it really does make the roast. If you are sensitive to the spice, then just a few shakes, but don't leave it out completely.

That's it. It may sound involved, but it isn't at all, and it goes quickly.

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Leftover Pork Roast Ideas

    * Shred the meat and serve it cold wrapped in lettuce leaves.  That way you can pick it up and eat it like a sandwich.  Serve cheese and some finger vegetables like peppers, tomato slices, and celery with it. - Mauiboss

    * Chop up the left over pork, and then use some shredded Mexican cheese (I use bags of sargento) put in a baking dish, heat up till cheese is melted and pork is hot. Serve on a bed of shredded lettuce with salsa (just a little) and sour cream! - Rosie

    * Scramble it with a couple of eggs, top with shredded cheddar and salsa! - Jo

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Cabbage with Sausage -

1 head cabbage

1 cup beef broth (one bouillon cube and a cup of water)

1 package beef smoked sausage (keilbasa)

1 medium onion

3 cloves garlic (I love garlic)

Butter

   1. Core the cabbage and chop into approximately 1.5 to 2 inch pieces.

   2. Chop onion and sauté in large soup pot, adding minced garlic near the end.

   3. Cut sausage into 1/4" thick slices and cook in onion/garlic/butter for about 5 minutes.

   4. Spread sausage over bottom of pot evenly and place cabbage on top, and pour in broth

   5. Cover, reduce heat, and let steam till cabbage is tender (about 10 to 15 minutes).

   6. Stir and serve (salt/pepper to taste of course)

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Stuffed Hamburger Surprise

Just take some hamburger and mix in eggs, mustard, Worcestershire sauce, salt, pepper and mashed pork rinds.  Divide the burger into two huge patties, one slightly larger than the other. Around the centre of the large patty, place cheese, onions, black olives, maybe a little tomato, mushrooms, pickles - whatever you want to stuff your burger with.  Then place the smaller patty on top and then seal your burger by pulling the edges of the bottom burger up to mix with the patty on the top.  Bake in the oven for about 20 minutes to a half an hour. You can just slice out pieces like a pie.  Very tasty.

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Meatballs

Add rosemary, basil, marjoram, salt and pepper to ground meat. Add four eggs, garlic powder and 1/4 finely chopped onion. Form into balls covering cheese cubes! I fried them in 1/2 inch of olive oil on high heat about 4 at a time.  Boy, these were the best meatballs I've ever made or tasted. Let them cool a little otherwise the cheese will burn your mouth!  No sauce needed!!!

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Stir-Fry Options

    * Cut semi-frozen round steak in thin strips, seasoned with salt, pepper and red chiles flakes (the little packets you get from the pizza parlour) and let the meat sit at room temp for an hour. Chop up mainly cabbage, with some mushrooms, red pepper, celery, summer squash and onion.  Heat two tbsp. of oil in a large cast iron skillet. Cook the meat first, then the celery, then the rest of the veggies. When they were nearly done I added a pinch of Chinese five-spice seasoning and some soy sauce, and cooked for another minute or two. I liked the spiciness of the meat from the red pepper. - from Cheryl D.

    * I marinate whatever meat (yesterday I did scallops) in soy sauce, toasted sesame oil, red pepper flakes, lite salt, garlic and huge slices of ginger for about an hour.  Drain the marinade, throw some peanut oil in a skillet with the scallops,more garlic and ginger, and stir fry with some asparagus and green onion - YUM! I'm making the same thing for dinner tonight, but using tofu. - from Nina.

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Baby Back Ribs

6 lb. ribs; large

1/2 cup soy sauce

3 Tbsp. vinegar

2 T Oil

4 cloves garlic, crushed

2 Green onions, chopped

1 Tbsp. dry mustard

1 tsp. fresh ginger; grated

Freshly ground pepper

Cook for approximately one hour on the rotisserie.  We use the Ronco Showtime and leave them on until they begin to char.  Note:  The Ronco is a "set it and forget it" machine so there is no temperature setting.

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Cheesy Taco Beef

2 lbs. ground sirloin (or beef)

1 tomato, chopped

1 onion, chopped

1/2 green pepper, chopped

1 8oz container either cream or sour cream

1 cup cheese (any kind works, but I like it with Pepperjack)

Taco seasoning to taste

Combine onion, pepper and meat in a pan and cook until meat is done, add remaining items and simmer until cheese is melted, you may add a little water to water it down if you like.

Shepherd's Pie I

2 cups of cauliflower mashed potatoes (used 2 Tbsp. butter and 2 Tbsp. cream)

1 1/2 pounds cooked ground beef

1/2 cup shredded cheese

Line the bottom of 9 x 9 dish with half of cauliflower stuff.  Place drained ground beef on top of it.  Put shredded cheese on top of that.  Cover the top with remaining cauliflower.

Total Carbs:  Cauliflower 10, Cream 1, Butter 1, Cheese 1.  Total dish 13.

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Shepherd's Pie II

1 lb. ground beef, turkey or chicken

1 cup fresh mushrooms (can use zucchini or broccoli instead too)

2 cloves fresh garlic (or 1 tsp. chopped fresh garlic)

Olive oil

Salt, pepper

3-4T mayonnaise

2 oz. cheese, grated (cheddar, Muenster, Swiss, Monterrey Jack are all good)

Fauxtatoes

Spoon fauxtatoes into bottom of large casserole dish (about 8 by 13 inches) and spread evenly over the bottom.

Cook ground meat thoroughly in heavy skillet. Drain and set aside. Add chopped mushrooms (or veggie of choice) and garlic to skillet. Add a little olive oil if necessary, and sauté for several minutes. Remove from pan and add to the ground meat. Mix well, adding to it the mayonnaise and salt and pepper to taste.

Spoon the ground meat mixture over the cauliflower. Sprinkle the grated cheese over the top and heat at 350 degrees Fahrenheit for about 20 minutes or until cheese is melted. Serves 4.

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Zucchini Beef Bake

4 zucchini, cut into 1/4 inch slices

1 cup chopped onion

1 cup chopped celery

olive oil

l lb ground beef

i cup sliced mushrooms

1 6oz tomato paste

1 t salt

1/2 t oregano

1/4 t pepper

2 cups shredded mozzarrella cheese

Heat oven to 350. Arrange zucchini in 13x9 baking dish. In fry pan, cook onion and celery in oil for 5 minutes. Add ground beef, cook until it loses its pink colour.

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Oriental Steamed Meatballs

Put 1 pound ground beef in blender for smooth consistency. When smooth, add 1 Tbsp. scallions, 1/4 cup soy sauce (geez, don't remember if an egg is required--don't think so), 2 Tbsp. iced water. Shape into approx. 1" balls and cook in a steamer. Serve with a dipping sauce (I make a quick one with Newman's dressing, mustard, and sometimes a little grated ginger). Create your own! There are great peanut sauces out there you can buy.

Serve with sautéed bean sprouts, onions, and bok choy.

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What to do with Ground Beef?

   1. Make mini meat loaves (they cook faster). If you're really in a hurry, make meatloaf "fingers" about 4" long and 1-1/2" thick (these cook real fast in the oven). Can top with cheese if you like, during last 10 min of cooking. Serve with green beans or asparagus and a salad. - Brenda Brenner

   2. In lieu of spaghetti, use spaghetti squash, but don't use huge servings. About 1/4 of the squash (or 1 cup) for each person. Easy on the sauce as well. Most of the bottled sauces (even without sugar) are 9 gms for 1/2 cup. Or forget the sauce--just add butter, garlic, parmesan. I cut a spaghetti squash in half and DH and I will have the other half another day. It takes about 18 min in microwave. Set it cut side up in about an inch of water and cover with plastic wrap before cooking. Then scrape it out with a large fork. - Brenda Brenner

   3. Make chili, but without any beans or rice. Serve with chopped raw onion and grated cheese on top. Big salad on the side. - Brenda Brenner

   4. There's always K's famous stroganoff - brown a lb. or so of ground beef, drain, add 1/2 C mayonnaise, 1/2 C sour cream and a package of (dry) Hidden Valley Ranch salad dressing mix.  I eat it over sautéed cabbage cut into wide strips to resemble fettuccini....yummy! - Jae

   5. One of my favourites, is the meatza pizza. -  Did I spell that right? Using ground beef as the crust and then the toppings. Made it last night using ground sausage.  Yummy. Its a life saver as I can make regular pizza for the many non low carbers in my house and enjoy this without feeling too deprived. Usually I have leftovers for breakfast.  from Babs

   6. Taco salad is a favourite at my house. It's quick and easy. To make good seasoned ground beef, first sweat a little chopped onions and bell peppers, add the beef. While it's browning, add generous amounts of chili powder, and cumin, with a little garlic powder and ground coriander. Add some water, and let it cook down for a few minutes. From there just put a plate of lettuce or salad(we often use pre-packaged) put a generous portion of the meat, sprinkle shredded cheese over this, add a dollop of sour cream, and then top it with some good salsa. Home-made fresh salsa is best. - from Tom

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"Hungarian" Beef and Cabbage

I lb. hamburger

1/2 to 1/4 small head of cabbage, shredded

1/2 can or less of Hunts tomato sauce (or other sugar-free)

Dash each salt, pepper, garlic powder

Small dash cinnamon.

Brown ground beef with salt, pepper, and garlic powder; drain - reserve 1 Tbsp. fat. Move beef to one side, cook (wilt) cabbage in the remaining tbsp. of beef fat in other side. When wilted, mix together and add tomato sauce.  Continue to cook for about 10 more minutes. Add tiny dash of cinnamon (to taste). That's it.  Basically it tastes like stuffed cabbage leaves without the hassle of stuffing and rolling (and without the rice, of course).

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Onion Burger

Ingredients:

2 lbs. Hamburger

1 pkg. Lipton onion soup mix

2 lg. Sweet onions, sliced

2 tbsp. Butter

2 tbsp. Marsala Cooking Wine

16 oz. Monterey Jack Cheese w/jalapeno peppers, grated

Mix hamburger and soup mix.  Form into 8 burgers.  Grill until desired doneness or bake on a broiler pan in 350-degree oven for 15 minutes on each side.  Slice onions.  Melt butter in a frying pan.  Add onions and sauté until browned.  Add cooking wine and simmer until warm.  Pile onions upon cooked hamburgers and top with cheese.  Cook in microwave just long enough to melt cheese.

Makes approximately 8 servings

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Simple Moussaka

1 medium eggplant (~ 1 lb.)

1.5 lb. ground beef

1 large onion (or use onion powder if that's too carby for you)

1 large tomato (if you can afford the carbs - if not, skip it)

4 eggs

Oil

Black pepper

Sweet paprika

Salt

   1. Chop onion, fry in oil until golden, add ground beef, brown, add spices. Cover and simmer, stirring occasionally to keep the bottom from burning, for 1/2 hour.

   2. Meanwhile, slice eggplant in 1/4" slices.  Fry them on both sides in plenty of oil, until golden.  You can try to blot or squeeze out the oil, but eggplant is like sponge, it will sop up a lot of oil.  That's a good thing on LC!

   3. Line the bottom of a heat-resistant pan with half the fried eggplant slices.  Drain the meat, and spread over the eggplant.  Cover with the rest of the eggplant slices.

   4. Slice the tomato, and layer the slices on top of the eggplant.

   5. Cover the pan and bake at 400F for 45 minutes.

   6. Take the pan out.  Uncover.  Crack the eggs on top of the tomato.  Try to keep the yolks from breaking.

   7. Return to oven, bake until eggs are as done as you like them. (Personally I like the yolks runny...)

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Simple Man's Dinner

Ingredients:

1 lb. of kielbasa sausage, sliced in 1/2" pieces

1 large sweet onion, sliced

2 med. green peppers, sliced

2 tbsp. butter

Melt butter in skillet. Add onions and green peppers and sauté until tender. Add the kielbasa and cook until desired doneness. Serve warm.

Makes 2-4 main dish servings

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Teriyaki Beef Jerky

You can make your own jerky with a dehydrator. It's pretty easy. You can also use a very "slow" oven. I believe 200 degrees with the oven door slightly ajar.

Teriyaki can be faked with low-sodium soy sauce and some Splenda or Equal to taste and a few drops of Liquid Smoke. Also, hot sauces and different marinades make good jerky. Soak the meat for a few minutes, place in the dehydrator or oven rack in single layers. Put a big cookie sheet on the bottom of the oven to catch drips.

In the oven or the dehydrator, give it overnight. You're house will smell very BBQ-like, lol.

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Chorizo, or Mexican Sausage

Chorizo is used in many Mexican dishes and with eggs. It is available in some places, but if not in your territory, try this:

Mash 2 garlic cloves in 1 tsp. salt. Add 1 tbsp. vinegar, 1 tbsp. tequila or brandy, 1-1/2 tbsp. chili powder, 1-1/2 t salt, and 1-1/2 lbs. Ground pork. Mix these ingredients together, fry until brown, break up with a fork, and use as the recipe directs.

This is for 2 people.

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Homemade Chorizo

2 lbs. Pork, lean, coarse grind

1/4 lb. Pork fat, chop fine

2 tbsp. Paprika

2 tbsp. Chili powder

1 tsp. Pepper, black

1/2 tsp. Cinnamon, ground

1/2 tsp. Cloves, ground

1/4 tsp. Coriander, ground

1/4 tsp. Ginger, grated

1 tsp. Oregano, dried, crushed

1 tsp. Cumin, ground

2 tsp. Salt

6 Garlic cloves, crushed

1/2 cup Vinegar, white

1/2 cup Sherry, dry

1 Sausage casing (optional)

Procedures

Combine pork meat and fat thoroughly. Add paprika, chili powder, pepper, cinnamon, cloves, coriander, ginger, oregano, cumin, garlic, salt, vinegar and sherry (brandy may be substituted). Mix well with hands. Mixture may be stored in a crock in cool place for twenty-four hours, or better, for 2 or 3 days.

Form into patties and sauté. Alternatively the mixture may be forced into sausage casing and hung to dry in a cool place. This is best done in cold weather and hung in a breezy place to aid in drying.

Roast Pork Chops with Sauerkraut and Onion 

   1. Slice 1/2 large onion or 1 small onion thinly

   2. Brown onion in one or two Tbsp. olive oil until starting to turn golden

   3. Grind Pepper on 4 thin pork chops (about 1/2")

   4. Either push onions to the side or remove them to a separate dish.

   5. Brown pork chops on each side

   6. Prepare the roast: put onions on the bottom, then 1 cup sauerkraut mixed in with onions

   7. Sprinkle with 1 tsp. caraway seed; add 1/2 cup of water or chicken broth

   8. Put pork chops on top and bake at 375 until fork tender.

Serve with faux potatoes and asparagus tips or any other vegetable you desire.

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Beef with Roasted Garlic and Mushrooms

One can Campbell's condensed Roasted Garlic & Mushroom soup

A little less than a can full of water and a splash of cream (the soup is supposed to be made with milk)

A can of sliced mushrooms

A box of fully cooked sliced beef (from the freezer section)

Generous sprinkling of Garlic & Herb Mrs. Dash Seasoning

Simmer. Serve.

I added a sprinkle of Parmesan over it. Very hearty stew/soup like stuff. Just an idea for those who don't like to (or don't have time to) cook.

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Easy Stuffed Peppers

Combine chopped (ground) beef with a shredded onion, coarsely diced mushrooms, shredded Parmesan cheese, an egg, lots of spices and spoon into parboiled green peppers. Top with low carb tomato sauce or juice.

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Tuscan Parmesan Pillows

Yield: 6 servings

1 1/2 lb. ground beef round

3 cloves garlic; crushed

1/2 tsp. salt

1/4 tsp. coarsely ground pepper

1 cup Parmesan cheese; grated

1/3 cup chopped fresh parsley

1 tbsp. olive oil

1 tbsp. butter

1/3 cup chopped parsley

Lemon wedges

   1. Mix meat-mixture ingredients (first 6) until well blended.  Shape into twelve 1 1/4-inch thick patties.  Let stand 15 minutes.

   2. Heat oil and butter in a large heavy non-stick skillet over medium-high heat.

   3. Add patties and cook until well browned on both sides and no longer pink in centre, about 5 minutes.

   4. Sprinkle with remaining parsley.  Serve with lemon wedges to squeeze over the patties.

1 gram carbohydrate per 4 patties. 

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 Oven Beef Jerky

1 lb. flank steak (freeze 15mins first so you can slice thin 1/4")

1 T Worcestershire

1 T soy sauce

Lots of Tabasco sauce  - to your liking

1 tsp. garlic salt

1 tsp. liquid smoke

Mix all in a ziplock bag till meat is coated. Lay on cookie sheets and bake 10 hrs on 140-150.

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Halloweenie Spiders

This is a fun recipe that is just perfect for a Halloween cookout, either outside or in your own fireplace. Take hot dogs and place flat on a cutting board. Leaving 1 1/2 inches in the middle uncut (an easy way to do this is to hold them down with two fingers in the middle of the hotdog), slice each hot dog in half from the edge of your fingers to each end. Then rotate the hot dog 90 degrees and slice in half again. The result should be a hot dog with an uncut central section, and with the ends cut into fourths. Place a hot-dog roasting fork in the middle uncut section, and toast over an open fire or barbecue.

As they cook, the ends curl up and all the edges crisp slightly, resulting in an eight-legged “spider” (the degree of curl depends on the brand and the make-up of the casing).

Dip each leg into “blood” and then bite the legs off, one by one. When the legs are all gone, consume the “body” the same way. This step is particularly popular with bloodthirsty little boys.

For the “blood”, I use plain canned tomato sauce, spiced up with garlic powder, onion powder, Worcestershire sauce and Tabasco.

Kids love these, and for low-carbers, the best news is that there is no possible way you can fit these eight-legged creatures on a bun!

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 Instant Chili

1lb of cooked hamburger

1 can of stewed tomatoes

1 small can of capers

Oregano to taste

Chili powder to taste

Seasoning salt to taste

Onion powder to taste

Let simmer on stove for about 30 min.  WA LA!   Instant Chili.   Actually this was my Sunday Dinner.   Very Easy...

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Chili

Serves 8... Protein 38.6g, Fat 64.5g, and Carbohydrates 6.6g

2 tbsp. olive oil

1 large onion, chopped

3 garlic cloves, smashed

4 lbs. boneless chuck, in dice or ground for chili

1/2 cup ground mild red chile

2 tbsp. ground cumin

2 tsp. dried oregano

1 tbsp. sweet paprika

1 tsp. cider vinegar

1/2 cup strong brewed coffee or 1 tbsp. instant coffee powder

3 cups water as needed

1 tbsp. salt

1/2 tsp. ground red pepper (cayenne), optional

2 tbsp. cornmeal (you can play around with different kinds of thickeners)

In large Dutch oven, heat the oil and cook the onion over medium heat until it's soft.  Add the garlic and cook until it's transparent.  Add the meat in several batches along with the chile, cumin, oregano, and paprika.  Remove each batch to a large bowl as it's cooked.  Stir and cook until the meat is browned, then put all the meat back in the pot and add the vinegar, coffee, and enough water just to cover the meat. Add the salt and cayenne and stir well.

Cover the pot and cook over low heat for 2 hours, stirring from time to time.  Remove the lid and simmer for a final hour.  Skim off any fat on the surface.  Add the cornmeal and stir in well.  Cook for 15 more minutes and serve hot in deep bowls.  If you want, garnish with sour cream, chopped cilantro, and/or grated cheese.

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Chili

1 lb. ground beef, browned and drained

2-3 hot dogs cut into 1-inch chunks (I use sugar and nitrate free organic hot dogs)

1 lb. fresh mushrooms, cut up

1/2 cup green peppers, cut up

1 small jar of tomato salsa (mild to hot as preferred)

2 tsp. to 2 tbsp. chili powder (adjust for desired hotness)

1 tbsp. fresh ground garlic

Combine everything in a large bowl, then dump into the crockpot and cook on low for 8-11 hours, or high for about 3 hours.

Serve with sour cream, shredded cheese and guacamole if desired.

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Healthy Crock Pot Chili -

1 lb. beef stew meat; trimmed

6 oz tomato paste

1 cup chopped onions; 2 medium

2 bell peppers; diced

2 garlic cloves; minced

1 tbp. chili powder

1 tsp. ground cumin

1/2 tsp. dried oregano; crushed

Trim the beef of all visible fat. Cut into 1/2 inch cubes. Place meat in crockpot and stir in tomato paste to completely coat meat. Add the remaining ingredients and stir to blend. DO NOT add any additional liquid. Cover and cook for 12 hours on LOW heat. When done, you can skim the fat from surface and discard. YIELD: 4 Servings

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Jerk Pork

3 chili peppers, seeded, diced

2 onions, finely chopped

1-inch piece ginger root, peeled, chopped

4 tablespoons chili paste

1/4 cup oil

1 teaspoon allspice

1 teaspoon dried oregano

4 tablespoons water

3 pounds pork fillets

Place the peppers, onions, and ginger in a jar of a food processor and pulse until smooth. Add the chili paste and oil and blend. Then add the allspice, oregano, and water. Rub this mixture all over the pork. Marinate overnight. Barbecue pork fillets or roast in a 400 degree oven.

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Wet Jerk Rub

All the various wet jerk rubs, dry jerk rubs, and marinades have the same core ingredients: scallions, thyme, Jamaican pimento (allspice), ginger, Scotch bonnet peppers, black pepper, nutmeg, and cinnamon. Jamaican pimento (allspice) is essential; it is more pungent than allspice from elsewhere. The scallions used in Jamaica are more like baby red onions than the green onions we find in our produce sections. The thyme is a very small leafed, intensely flavored English thyme. These are the most critical herbal flavors in jerk seasoning; the next most important flavor is Scotch bonnet peppers.

Jamaicans all grow their own Scotch bonnets, or "country peppers" as they are sometimes called. Scotch bonnets come in several varieties, all of which have a similar "round taste," an intense heat with apricot or fruity overtones. The best substitute for a Scotch bonnet is a fresh habanero pepper.

1/2 cup fresh thyme leaves

2 bunches (about 15) green onions,    finely chopped

1/4 cup ginger root, finely diced

3 Scotch bonnet peppers, stemmed and finely chopped

1/4 cup peanut oil

Combine all the ingredients into a thick, chunky paste. The mixture will keep in a tightly sealed container in the refrigerator for several months.

Most Jamaicans grind their spices by hand in a mortar and pestle. The whole spices tend to retain more aromatic oils in them and therefore more of a natural pungency. To save time, you can pulverize the spices in a spice grinder or coffee mill, and then add them to the other ingredients.

Yields 4 cups

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Ham Rolls

Ingredients:

A few slices of Black Forest ham or whatever ham you like.

Cream cheese whipped until light with grated cheddar added (you do not have to whip if you do not want to).

A few boiled eggs, quartered.

Method:

Lay the ham flat.  Put a couple of egg quarters on one end of the ham slice and dab some cream cheese on top.  Roll like you would an egg roll, tucking the sides into the center and rolling until you get a fat cigar shape.  Put roll between fingers and slowly put into mouth. Yummm.

Variation:

When you think about it, there are endless variations to this roll and you can stuff it with whatever you want, just watch the carb.  They have also come out with pre-flavored cream cheeses (garlic flavor, sun-dried tomato flavor), but please read the carb contents.  You can also use sliced turkey ham if you think pigs are too cute and intelligent to eat.  Enjoy!

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Home-made Sausage

You can make your own patty sausage with out sugar and fillers

1 lb. ground pork

1 lb. ground turkey

1 tsp. salt

1/2 tsp. red pepper

1/2 tsp. paprika

1/2 tsp. fennel seed

1/2 tsp. ground oregano

1/2 tsp. black pepper

Mix well and refrigerate for 1 hour.  Fry lightly in nonstick pan and freeze on a baking sheet.  After the patties are frozen, transfer to a ziplock (freezing on baking sheet keeps them from sticking to each other).  Take out what you need in the am and fry with your eggs or nuke (1 min).

This makes an Italian flavor sausage.  Substitute sage for the oregano and drop the paprika and get a milder taste.  The Turkey gives them a lighter flavor also or you can go all pork for a heartier pork taste.

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Chicken Fried Steak with Gravy

4 Minute or Cube steaks (I used pork minute stakes because they were cheaper than beef)

2 eggs beaten

1 bag pork rinds, crushed finely

Oil

1 small head of cauliflower, steamed, or boiled until very tender and drained

1/3 cup of heavy cream

Salt and pepper to taste

Dip steaks in egg and then bread with pork rind crumbs.  ( I pressed the crumbs into the meat, so that the steaks were quite a bit bigger after breading.)  Fry steaks in oil until done.  Meanwhile, puree cauliflower, adding cream slowly until you get the consistency of gravy.  May have to add more of less cream, depending on how thick you like your gravy.  If you can't get the gravy thin enough, try adding a small amount of water.  Add salt and pepper to taste.  (I like my gravy very salty, so I added about 2 tsp. of salt and probably at least a tsp. of pepper.)  Serve gravy poured of steaks.

NOTE:  I had lots of gravy left over, so you could probably halve the recipe for 4 steaks.

NOTE:  I think I'll try adding some pan drippings to the cauliflower next time in order for it to be even more "gravy-like".

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Veal Chops with Chile

Make sure to ask your butcher to remove the chine bone, cut the rib bone to 5 inches, and then french it.  Also, ask if they will pound to 1/4 inch thickness for you.

4 veal chops (approximately 8 oz each) -- as above

6 tbsp. olive oil

Minced garlic

Juice of 2 limes

Marjoram

Rosemary

Parsley

   1. Heat grill or broiler

   2. Combine olive oil, lime juice, garlic and sprinkle with above herbs to taste.

   3. Season both sides veal chop with salt and pepper (so both sides taste good) and place in mixture to coat both sides.

   4. Marinate 1-2 hours

   5. Cook about 2 minutes each side for medium (3 minutes for medium well)

   6. Sprinkle with herbs to taste for plating

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 Chili

2 lb. steak cut in cubes the size of dice. (Round steak is good but really any beef will do... not the expensive sirloin type cuts)

2 tbsp. of Olive or Peanut oil to brown the meat.

1 medium sweet Spanish onion (or Vidalia onion) for each pound of beef, sliced in thin rings. (I like to use 2 onions per pound but that runs the natural sugars up a bit higher).

19 oz tin of dietetic tomato sauce (or paste if you like it really tomato-y)

2 tsp. Splenda (make sure you use a sweetener that will keep it's sweet under heating)

1 jar broken salad olives (green) (if you are concerned about salt, pour off the juice...otherwise throw it in too!)

1 jar (tin, whatever) sliced black olives. (ditto about salt).

Chili, black pepper, white pepper and cayenne to taste (I use the commercial "2 Alarm Chili Mix" because it has a small packet of Masa flour (yellow corn flour) which adds a definite taste. Even though corn flour is high carb there is only about half a teaspoon in the packet and that's all you need).

A dash of liquid smoke if you like

Mushrooms if you like

Shredded cheese (whatever kind you like...Monterey jack or sharp cheddar or whatever)

To prepare...

Brown the meat chunks, then add the remaining ingredients, except the cheese. If you are using a heat resistant AS add it early if not add it last thing before serving. Simmer until the onions are almost dissolved (mushed, as my kids say) It's done when the onions disintegrate. Serve with the cheese on top.

It's really an easy recipe. Exact carb content depends on the amount of onions you like but given that one large onion has about 13 g, even if you used two for each pound of meat that would give about 8 large servings of less than 5 to 7 grams total carbs.

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Induction Chili

Since my hubby and are are just finishing up Induction, we can't have tomato juice. So our receipe is:

Two onions

6 cloves garlic

Sauté the onions and garlic in oil till limp:

Brown 3 pounds beef of choice.

Add:

6 tbsp. chili powder

1 tbsp. cumin

3 cups beef bullion (we like Knorrs, very low carb and no sugar like the cheap ones)

Cook till beef is tender and liquid has been boiled down to consistency of your liking. Very good and quite low carb. I would say it makes about six servings. I know the last batch we made lasted for three meals.

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Veal and Artichoke Ragout

3T flour ( I used ½ regular and ½ soy flour)

1tsp. paprika

½ tsp. salt

½ tsp. dried basil

½ tsp. dried rosemary

¼ tsp. pepper

2 lbs. boneless veal stew meat cut into 1 inch cubes

¼ c vegetable oil, divided

½ lb. fresh mushrooms, sliced (I used about 1/2-2/3 this amount)

8 oz. chicken broth

1 cup Chablis

14 oz artichoke hearts, drained, quartered

Combine:  first 6 ingredients in a bowl or ziploc bag: add veal, tossing to coat

Heat:  2T oil in a Dutch oven over medium heat; add half of veal.  Cook until browned, stirring often. Remove veal. Repeat procedure with remaining oil and veal, reserving remaining flour mixture. Remove veal and set aside.

Add:  Mushroom to Dutch oven and cook until tender, stirring often. Stir in reserved flour mixture; cook 1 minute, stirring constantly.  Stir in chicken broth, wine, and veal.

Bring:  to a boil.  Cover, reduce heat, and simmer 1 hour. Add:  Artichokes; cover and cook 10 to 15 minutes, stirring occasionally.

Yield: 6 cups. Three servings = two cups each serving.

Per serving:

Cals    843

Fat     33g

Carbs   10g

Pro     109g

Chol    440mg

Fiber   2.4g

Sod     1039mg

Mushrooms and artichoke hearts provide the bulk of the carbs.

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Spinach and Bacon Stuffed Pork Tenderloin

1/2 c finely chopped onion

1 clove garlic minced

Cooking spray

1 c sliced fresh mushrooms

10 oz frozen spinach, thawed and drained

4 slices bacon, cooked and crumbled

1 T Dijon mustard

1/4 t salt

1/4 t pepper

2 (3/4 lb.) pork tenderloins trimmed

2 T Dijon mustard

2 t dried rosemary, crushed

1 t dried oregano

1 t dried thyme

1 t pepper

1/4 t salt

1/2 cup Chablis

Cook onion and garlic in a pan sprayed with cooking spray, over medium heat, stirring constantly, until onions are tender.   Add mushrooms and cook, stirring constantly, 3 minutes. Stir in spinach and next 4 ingredients.  Set aside.

Slice each tenderloin down the center, lengthwise.  Cut almost to, but not through the back side.  Cover with plastic wrap and pound into a 12"x8" rectangle.

Spoon 1/2 of spinach mixture over tenderloin up to 1/2" of edges. Roll jellyroll style, starting with the short side.  Tie with strong string @ 1 1/2" intervals.  Repeat with second tenderloin.

Combine 2 T mustard and next 5 ingredients; spread evenly over both tenderloins.  Place seam side down in a shallow pan coated with cooking spray.  Add wine.

Bake at 350 for 45 minutes. Let stand 10 minutes, cut strings before slicing

Maybe 15-20 grams for the whole batch….excellent for leftovers!

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Boneless Pork Chops

Boneless pork chops of any quantity

Cayenne Pepper

Black Pepper

Garlic Powder

Parsley

Ground Rosemary

Salt

Red Wine Vinegar

Spray a pan with Pam. Sear the pork chops before seasoning. Add as much of each spice as you would desire. Add some more spices as they cook and you turn them over and over again in the pan. You'll notice that some of the spices will begin to stick to the pan. That's okay. Toward the end cover the pan to finish cooking. Take the pork out put in a covered dish.

Turn up the heat to Medium High under the pan. You'll see it start to brown add about 14 - 12 cup of water. Start to scrape up the flavoring that is stuck to the pan. Continue to let it simmer as you make sure you scrape everything off the pan so that it mixes with the water. Let this cook down so that it is nice and dark brown. next give a splash of the red wine vinegar.

Cook that down a bit before pouring over the pork. Make sure you use a spatula so that none of the delicious seasoning stays behind in the pan. As far as I can tell this has virtually no carbs. Since I just add a little spice and not in measurable teaspoons it really shouldn't count as more than 1 gram for the entire dish.

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Spicy South Philly Pork Roast

1 Pork roast of any size you desire - no bone

Black Pepper

Grated cheese

Hot Peppers

Bay leaf

Garlic Cloves

Salt

Slice the roast 3/4's of the way around and open. There you add all of your seasoning. Be generous. Include bay leaves, garlic, grated cheese, black pepper and a dash of salt. and two hot peppers (fresh, not the ones in the jar). Poke holes in the pepper. Flip the pork back to closed so that the spices are now in the middle. Tie the pork up with some white string. Tie it lengthwise, and then a few times across the middle each time making a knot. On the outside of the roast make little cuts and put in fresh chunks of garlic. Put a hot pepper with holes on the top with some bay leaves.

In the bottom of the pan put a cup of water and 2 more hot peppers with holes. Cover and place in a preheated oven that is 400 degrees.  Turn down to 325 as soon as you put the pan in. Cook according to poundage (Found in any cookbook).  One hour before it is finished take pan out of oven. Remove roast to a dish. The peppers in the bottom of pan will be charred. Toss them out. The bottom of the pan will have dried up and will hardly be wet. Put in some water, about 1/2 to 1 cup. Add a dash of salt. Cook on the burner till it comes to a boil and scrape up all the drippings in the water. Let it cook for a while as you go and open your roast up. Toss the bay leaves, remove the hot pepper. Pork should be so moist that it actually shreds. Just use a fork to shred the pork unto pieces. Place in the pan. Take the pepper that was in the roast, chop up and put in the pan too, Cover and cook in the oven for about an hour more.

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Baked Keilbasa with Sauerkraut

Preheat oven to 350

One bottle of Sauerkraut (25 oz) (approxiamtely 3.5 carbs in the whole bottle). Mix Sauerkraut with 1-2 cups Sour Cream. Saute 1/4 of a cut up Onion in butter till golden.

Saute 2 whole Kiebasa sausages sliced, in the same pan, or use a cooked corned beef cut up in bite size pieces. Pour this mixture over the Sauerkraut/Sour Cream and mix in.

Grate Jack Cheese (I used another hard white cheese) over the top to taste and bake at 350 for 1/2 hour.

This is one of those foods we felt was "to die for" and here we are now eating it.

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Meatloaf Lasagne

I don't have a clue of the carb count, but I was trying to use up leftovers.

    * Take left over meatloaf and make slices 1/2 inch thick.  Layer on square cake pan.

    * Take 1 Cup ricotta or cottage cheese and 4 eggs and beat together.

    * Pour half of cheese mixture on top of meatloaf.  You could sprinkle mozzarella and cheddar cheese on top of ricotta cheese sauce if you want.

    * Place another layer of meatloaf, then pour the other half of cheese mixture on top.

    * Bake 350 for about 1/2 hr or until cheese mixture is golden.

    * Serve with low carb pasta sauce.  I just take a can of Dole or Delmonte diced tomatoes and put that on top.  it says 5grms of carbs for 1/4 cup on the can.

Serves 6 - Enjoy

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Mexican Burger

1 hamburger patty

1 tsp. sour cream

1 tbsp. salsa

1/4 cup of shredded cheddar cheese

Cook hamburger patty and done clear through.  Remove from pan and place on a microwave safe plate. Top with salsa, cheese, and sour cream. Cook in microwave for 20-30 seconds.

I added 1 carb for the cheese, 1 carb for the sour cream, and 1 carb for the salsa.. for a total of 3 carbs.  It might actually be a little less than that.

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Leg of Lamb Options

    * I just stud it w/ slivers of fresh garlic & rosemary, salt & pepper. Roast on a rack with some white wine & chicken broth to baste with. I love lamb so don't like sauces, etc that cover the taste of the meat. - from Debbie

    * I marinate it in herbs, vinegar and oil and then cook it on the grill on a very low heat until medium rare.  I get raves for it! - from Cheryl

    * I just baste occasionally with its own drippings. I cut several deep slits in the roast and stuff them with a mixture of chopped garlic, rosemary, salt, and pepper, and pin the slits closed with toothpicks, then roast until medium rare on the meat thermometer. - from Jamie

    * Preheat oven to 500 degrees, and lower to 350 when you put the leg in. This gives it a nicer roastedness on the outside, I think.  I also coat the outside with a bit of olive oil.  And when you put the rosemary on, rub it between your hands first.   This releases the oils from all herbs. And yes, rare is the ONLY way to go with lamb! - from Jeanette

    * Take a paring knife and make about 12 1 1/2" deep holes in the leg of lamb. Stuff a whole clove of garlic in each hole.  Rub leg all over with olive oil, salt, pepper, crushed garlic and rosemary.  Drizzle it LIBERALY with lemon juice, put it in the fridge overnight, hit it with the lemon juice again and put it in the oven till the smell drives you crazy!  (At this point it should be a nice pink inside with a lovely crispy outside. ) - from Devinesob

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Garlic Sausage

Although making this sausage is a multi-day procedure, it only takes a minute or two each day. You end up with a delicious filler-free sausage that is great for snacking, dipping or using as a base for canapés.

5 pounds ground beef (or 4 pounds ground beef + 1 pound ground pork)

4 tsp. salt

1 ½ tsp. Splenda or equivalent sugar substitute

¼ tsp. potassium nitrate (saltpetre) - can be purchased at a pharmacy

1 tbsp. mustard seed

1 tbsp. coarsely ground pepper

1 tbsp. garlic salt

1 tsp. Hickory salt

Day 1: Mix all ingredients thoroughly, cover and refrigerate.

Day 2: Remove from refrigerator, and knead meat mixture well with hands for a few minutes, return to refrigerator.

Day 3: As Day 2

Day 4: As Day 2

Day 5: Shape the meat mixture into 6 rolls, about 8 inches long, and 1 ½ to 2 inches across. Place on rack over a cookie sheet and bake for 8 ½ hours at 200 degree Fahrenheit. Remove from oven: cool to room temperature, then wrap each sausage in plastic wrap and refrigerate. This makes a firm “cured” sausage with excellent keeping qualities.

Notes and Variations:

    * Don’t fool with the quantities of the spices in the original spice list. The salts and the potassium nitrate are required to “cure” the meat. If you do not like the taste of garlic, replace the garlic salt with onion salt or table salt (the key is that it must be a salt, not a powder).

    * Experiment with additional flavorings. The addition of thyme, rosemary, tarragon or sage will give the sausage more of a European flavor. Onion powder might be an interesting addition. Basil and oregano will add an Italian taste. The addition of cayenne, dried crushed chilies and/or paprika will make a good pepperoni-type sausage.

    * If you want to make several flavors of sausage from this recipe, make the original version, and let it cure for the required time. On Day 5, separate the meat mixture into six portions, and add different spices to each portion of the meat (kneading spices thoroughly into the meat mixture) to end up with a variety of sausage flavors.

    * To taste for additional flavorings, take a small pinch of the meat mixture, flatten into a small patty and cook in small frying pan until done. Although the texture will be different than the finished sausage, it will be a fairly accurate reflection of the final flavor. Add more seasonings to taste.

    * This sausage freezes well.

This sausage, in any reasonable serving size, has close to zero grams of carbohydrates and is appropriate for induction.

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Salisbury Steak

1 can Campbell’s Cream Of Mushroom Soup

1 Tbsp. Prepared Mustard

2 tsp. Worcestershire sauce

1 tsp. horseradish

1 egg

1/4 cup onions (optional.. tastes fine without)

1/2 tsp. salt

1.5 lbs. ground beef

2 Tbsp. oil

1/2 cup water

Parsley

In a bowl combine soup, mustard, Worcestershire sauce and horseradish. Set Aside.

In another bowl, lightly beat egg. Add onion, salt some pepper, and ¼ cup soup mixture. Add beef and mix well.

Shape into 5 or 6 patties and brown in oil. Drain oil. Combine remaining soup mixture and water. Pour over patties and cook covered for approximately 15 minutes or until meat is done. Sprinkle with parsley before serving if you wish.

The original recipe used breadcrumbs and onions. I didn't have any problems with the patties falling apart without the bread crumbs. They taste just fine without the onions if you want to cut a few carbs. Since it’s hard to buy 1.5 lbs. of beef, I buy 2 lbs. and make 6 patties. I put 1/3 cup of soup mixture in the beef.

Carbs are about 26 for the whole recipe without onions.

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“Hamburger Help"

Slightly more than a pound of scrambled hamburger, cooked & drained

1 bag frozen cauliflower, thawed and cut into little pieces

Sprinkle of dry mustard, sprinkle of garlic powder, sprinkle of salt (you can use pepper too)

Cheese sauce (2 tbsp. butter, 1 tbsp. flour, 1/2 cup milk, a little water, 8 oz cheese -- basic cooked cheese sauce but w/ less flour and milk)

Grated cheese on top

Mixed it all up, stuck in oven for a little while (til husband got home and we decided to eat), about 1/2 hr... his verdict = GREAT DINNER

Meat Crust Pizza

1 lb. lean ground beef

1 egg

Garlic powder, oregano or Italian seasonings to taste

Mix together, press into pie plate (press up the sides of the plate also) so that its evenly spread.

Bake in 375-degree oven for about 15-20 min.  Remove and drain off water and fat. Pat dry with paper towel. (It will shrink a lot!)

Top with sauce, peppers, onions, sausage, pepperoni and mozzarella cheese or any toppings you like. Return to oven and cook until cheese is melted and toppings are cooked.

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“Hot Meat”

Hamburger, French-cut green beans, julienne jalapenos, a tad of onion & garlic, cover with shredded cheese and bake like a casserole. Regulate the heat with the jalapenos.

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Rueben Casserole

Shred cooked corned beef into a casserole dish, top with drained sauerkraut, sprinkle on some caraway seeds and top with Swiss cheese.  Bake at 350 until the cheese is melted and the corned beef and sauerkraut are heated through.

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Eggplant Lasagne

3 - 4 dashes of Tabasco pepper sauce (Optional)

2 tbsp. olive oil

1 eggplant, peeled and sliced thinly, you will need 15 slices

1 lb. ground round

1/2 jar spaghetti sauce (look for one with lower cars like 5 Brothers 4 cheese)

1 1/2 cups mozzarella cheese

1/3 cup grated Parmesan

Sprinkle of basil or Italian seasonings

Combine olive oil and Tabasco sauce, and brush on eggplant slices.   Broil for 3 minutes on each side.

Turn oven down to 400 degrees.

Brown ground round, drain, then add spaghetti sauce.  Lightly spray an 8 x 8 inch casserole dish with Pam and then lay 5 slices of eggplant for bottom layer.  Top with a little spaghetti/beef mixture.  Mix mozzarella, Parmesan and spices in a bowl.  Put 1/3 of the cheese mixture on top of eggplant and sauce. Repeat 2 more times - 5 eggplant, sauce, and cheese.  Bake uncovered for 15 minutes or until hot and bubbly.  Let stand 10 minutes before serving.  Enjoy!

You could also add a layer of cottage cheese or ricotta if you like.  Try to go light on the sauce because that is where the carbs would be.   Be sure not to cut the eggplant slices too thick, I made this mistake once and they came out chewy.  I like it better when you hardly even notice them in the dish.

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Zucchini Lasagna

3 medium zucchini

2 tablespoons water

1 lb. bulk pork sausage

Low carb spaghetti sauce  (26 1/2 oz. can)

Cooking spray

1 (8 oz.) package shredded four-cheese mix or 2 cups of any shredded cheese mixture

Cut zucchini crosswise into 1/8-inch-thick slices ( about 4 cups), and place in microwave-safe baking dish.  Add water to zucchini; cover dish with plastic wrap, turning back one corner to vent.  Microwave on HIGH 4 to 5 minutes or until just tender. Drain.

While zucchini cooks, brown sausage in large skillet, over medium heat, stirring to crumble meat.  Drain and set aside

Coat a 2-quart microwave-safe baking dish with cooking spray. Layer one-third of zucchini in bottom of dish. Top with one-third of spaghetti sauce and one-third of cheese.  Repeat layers twice, ending with cheese.  Cover and microwave on HIGH 4 minutes or until cheese begins to melt.  Makes 4 servings.

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Springs Chicken

Fully cook some seasoned Boneless Chicken Breast or Thighs. At the same time fry up some Bacon (75% done), enough for 3-4 slices each breast/thigh.

Once the Chicken and Bacon are finished then place the Chicken in a dish then cover with the bacon and then pile on Sharp Cheddar, Monterey Jack and Hot Pepper Cheese and bake for about 10 minutes at 350!

Heaven on Earth!

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Chili

1 lb. ground sirloin

1 finely chopped small Onion (6gm carb, per Corinne Netzer)

1 can diced tomatoes (18g Carb)

2 TSP Olive oil

Salt

Chili Powder

Pepper

Browned the ground beef in the olive oil, added the Onion and tomatoes, added seasonings to flavour and voila! Chili for a total of 24G carb!! Took all of 10 minutes..

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Flying Saucers

6 thick slices of fully cooked ham

16 oz. Kraft Deluxe American Pasteurised Process American Cheese

Debbie's Recipe for fauxtatoes

1 cup water

Prepare fauxtatoes, set aside.  Place ham slice in a shallow microwave safe dish with 1 cup of water; microwave for 5 minutes or until ham is heated clear through.  Remove ham from microwave and set aside.  Place the cheese in a microwave safe container and microwave until cheese is melted.  Place 1 ham slice on a plate, add a "scoop" of potatoes, cover with melted cheese.

Makes 6 servings.  Carbs per serving: 8

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Chicken-Fried Steak

I've been staring at this 24 oz. slab of cube steak in the fridge for four days now, not knowing what to do with it. It's good for one thing & one thing only -- Chicken-Fried Steak.  But what to do on LC? Here’s what I did.

    * Cut the meat in 4 ~6 oz. steaks.  Marinated in the fridge for ~1 hour in a beaten egg & whipping cream wash, S&P, a little cayenne, paprika & dash of garlic powder.

    * Ground the pork rinds -- I mean worked real friggin' hard to grind them suckers down to powder, which, when they're that finely pulverized, they're very soft & lite -- almost "feathery".

    * Got out my "wokman", 1/2 full with canola oil, MEd/Hi heat.  It's ready when you sprinkle water drops on it and the water 'rolls' around on top of the oil.

    * Dip the washed meat in the rinds & into the skillet they go.  A few minutes per side does it.

Perfect fry job.  It smelled like chicken-fried steak, it looked like chicken-fried steak, and it tasted like chicken-fried steak.  Even made cream gravy with the 'drippings', a tbsp of leftover oil and more cream. This was a little less than mom's old-fashioned cream gravy.  The rinds don't bind & thicken the liquid like flour -- a bit thin, but tasty. Total carb count for all that meat was maybe 7 or 8gm, counting the "less than 1 per serving" for the cream, and a couple in the spices & eggs, and the kids didn't know the diff.

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Tofu Lasagne

1 lb. firm tofu

1 lb. extra lean ground beef

1 lb. pork Italian sausage

1/2 cup onion, chopped

4-5 cloves garlic, minced

1 jar (26 oz.) Classico Tomato Alfredo Sauce

1 cup mushrooms, sliced

1 T. Italian seasoning

Crushed red pepper to taste

1 pkg. frozen chopped spinach

Handful fresh basil leaves

1 15 oz. container of ricotta cheese

1 egg

1/2 cup Parmesan cheese

1 lb. mozzarella cheese

Cut the block of tofu into thin slices and place the slices between sheets of paper towels. Try to absorb as much moisture as possible, pressing down on the tofu and changing towels if necessary. These are to be the "lasagne noodles". Trust me it works. Sauté the onion and garlic in a little olive oil in the pot you plan to make the sauce in. Add the ground beef and sausage: cook until the pink is gone. Add the jar of sauce, the mushrooms and seasonings. Throw in 1/2 red wine if you like.

Let this simmer about 20 -30 minutes. Season to taste.

Thaw the spinach and squeeze out the excess moisture. Add the chopped basil to the spinach. Set aside.

Combine the ricotta cheese with the egg and the parmesan cheese, Set aside.

Now to assemble the lasagne...I use a 12"x8" pan, if you don't have one use a 13"x9'. Pour about 1 cup of sauce in the bottom of the pan. Place 1/2 of the tofu slices on top of the sauce. Cover the tofu slices with 1/2 of the ricotta cheese mixture. Place 1/2 of the spinach/basil mixture on top of the ricotta. Sprinkle some mozzarella cheese over the spinach. Repeat the layering. There should be 2 layers of the tofu, cheese and spinach and 3 layers of sauce. Atop the last layer of sauce, sprinkle mozzarella cheese to cover. Bake at 350°F for about 1 hour. Let set about 10 minutes before cutting. Makes 8 nice servings. The carbohydrate count is 102 for the dish, about 12 grams per serving. I use Trader Joe's herbed tofu at 2 grams per serving, the fibre is also 2 grams per so if you use effective carb count you could subtract 10 grams from the total count.  I use extra lean ground beef because I believe the fat in the pork sausage is enough for this dish.

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Stuffed Cabbage

For the stuffing:

1 1/2 lb. shoulder or best end of pork

2 oz. streaky bacon

1 egg

2 oz. cooked rice

1 oz. lard

1 small onion

Pinch of salt ·

Pinch of ground black pepper.

For the stew:

1 lb. sauerkraut

6 large sour or fresh cabbage leaves ·

2 oz. lard

2 tbs. Flour

1 tsp. paprika

1 gill sour cream

Cut cabbage leaves in two, trimming of the thick vein in the middle.

Mince the meat together with the bacon. Heat lard in small saucepan, add finely chopped onion and fry till golden-yellow. Pour it over the minced meat. then add cooked rice, 1 egg, salt and pepper. Knead mixture well together. spoon even heaps onto the cabbage leaves. Roll them up.

Push the edges of leaves in at both ends. Put the sauerkraut into a large saucepan, add 1/2 pint water, bring to boil. Arrange the stuffed cabbage leaves on top, cover and simmer slowly for 1 hour. Remove stuffed cabbage leaves from top into a deep dish but keep them hot under cover. Heat 2 oz. lard in a small saucepan. add flour and fry till golden- brown, then add this roux into the sauerkraut. Stir well, bring to the boil, add sour cream and boil briskly for 5 minutes. Spoon sauerkraut and gravy over stuffed cabbage leaves and serve hot.

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Red Chile

Very authentic, very San Antonio, and very good. A bit of preparation is required.

You need 15 dried chile pods (as in chile peppers - watch out, some of them are reeeeeally hot! best to ask before you buy).  Drop them in the blender with 2 teaspoons of oregano, 4 cloves of garlic, and 2 teaspoons of salt.  Blend it well.

You need a heavy pot.  Heat it up hot and pour in enough peanut or other cooking oil to coat the bottom.  Drop in 2 pounds of stewing beef that has been cut into 1/2" cubes, and stir them around to sear them.  You want some good colour on there to seal in the juices so they don't get tough.  At this point you'd normally stir in some flour to coat the meat.  I haven't come up with a good substitute for flour for this purpose yet - any thoughts, anyone?  Anyway, add 1 1/2 cups of water.  Normally you'd stir until it thickens.  If you don't use flour then it won't thicken, and it will be more like a soup than a 'standard' chili.  Anyway, add the blended chile pods and simmer for an hour.  Keep a pile of celery sticks handy for dipping, and some sour-cream as well.

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Spinach Stuffed Pork Tenderloin

Serves more than 6 (24 carbs)

2 Pork Tenderloins

1/2 cup Onions-chopped

1 Garlic clove-minced

10 oz mushrooms- sliced

10 oz Frozen Spinach- thawed, drained & chopped

3 Tbsp. Dijon Mustard

2 tsp. Rosemary

1 tsp. Parsley

1/2 cup White Wine

1 can College Inn Chicken Broth(or your own fresh)

Preheat oven to 350. Butterfly Pork & pound each to rectangle. Cook onions, garlic, add 1 cup sliced mushrooms. Cook 2-3 minutes. Add spinach cook 1-2 minutes. Add 1 Tbsp. Dijon, salt & pepper. Place 1/2 spinach mixture on each tenderloin. Spread out evenly. Roll like jelly roll. Tie. Roast for 45 minutes. The sauce is the remaining sliced mushrooms sautéed in a little butter, add the wine, rosemary, parsley. Cook to reduce the wine a little. Add chicken broth stir in remaining Dijon. Let Pork rest before slicing on diagonal. Pour sauce over slices.

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Cauliflower au Gratin with Spam

1 head (about 1½ pounds) cauliflower

3 tablespoons butter or margarine

3 tablespoons flour

1/8 teaspoon salt

1/8 teaspoon pepper

1¾ cups milk

1 (12-ounce) can SPAM luncheon meat, cubed

1/2 cup shredded Swiss cheese

Separate cauliflower into small flowerettes. Cook in small amount boiling salted water until tender; drain. In medium saucepan, melt butter; blend in flour, salt, and pepper until smooth. Mix in milk. Cook over medium heat, stirring until mixture thickens and boils. Mix in SPAM. Place cauliflower in lightly-greased 1½-quart baking dish. Pour on SPAM mixture; stir to mix well. Sprinkle cheese over top. Bake in 450°F oven 8 to 10 minutes, until lightly browned on top.

....

Heavenly Hash

1 large head of cauliflower, steamed until tender

1/2 c. onion, diced

1/2 pound ham, diced

1 cup cheese (I usually use a mild cheddar), shredded

2 Tbsp. cooking oil

1/2 c. sliced or chopped jalapeno peppers (from a jar or can)

Heat the oil (I use olive) in a skillet, add onions and saute till just tender. Add cauliflower, breaking up and stirring. Add ham and cook till heated. Stir in jalapenos. Sprinkle cheese over top, cover, and let melt.

If you're serving to people who might not like jalapenos (I know, hard to believe, but there are such folks), you can leave these out and serve on the side. If you want a casserole presentation, which is nice on a buffet, you can prepare everything in advance, and heat before serving, adding the cheese and allowing it to melt near the end.

....

Very Best Steak

First, you want to fry up what is known in the business as a "peking pancake", which is a very very thin omelette which isn't folded.  For a peking pancake you whip the eggs thoroughly with 1/4 volume of water (1/2 eggshell for 2 eggs) before frying it, and you use a 10" frying pan for 2 eggs.  Try to cover the whole bottom of the pan, and use butter, of course. They cook *real* fast.  When it's done (as soon as it stops steaming it's done), pull it out and lay it on a tea towel.  Now you pan-broil the steak.

If you have a heavy cast-iron frying pan, that helps.  Get a pan cranked just *screaming* hot.  So hot the pan tries to crawl off the stove.  *That* hot.  Now in the *dry* pan, shake in enough salt to give sparse coverage over the whole area where the steak will lie.  Now drop on the steak.  The steak has been rinsed off and dried with a tea towel, but nothing has been added to it.  When the steak is dropped in the pan it will steam like blue blazes and very soon you will have smoke coming off.  You will want to have the vent fan on 'maximum' for this operation.  Let the steak spend about 90 seconds on the first side, then using a spatula or tongs (not a fork!  Don't poke it!) turn it over and give the other side about 60 seconds, then turn the heat down to medium.  I like my steaks almost blue, so I'd be about done, here, but if you like your steak cooked more then keep going until it's the way you want it.  By searing the outside you have locked in the juices.  It's a beautiful thing.

When the steak is cooked to your liking, place the peking pancake on a plate and set the steak at one end.  Spread butter (YES!) on the steak.

Roll the steak up in the pancake, tucking in the ends like a cabbage roll. Add a tablespoon or two of water to the still-hot-on-the-burner pan, and stir madly with a wooden spoon to deglaze the pan (get all the goodness out; all of the flavour from the steak) and before the water can evaporate add a tablespoon of butter and stir it up.  It will get a bit thicker.  Now pour the contents of the pan over the wrapped steak.  Add a heavy grinding of black pepper, and by the time you're done eating your fork will be smoking.

If you like coffee, a gustatory gem from our Brothers to the South is red-eye gravy, and it's a beautiful thing.  Instead of using water to deglaze the pan, use heavy dark, strong, nasty, yesterday's coffee.  If that doesn't make you kick up your heels then you *must* be dead.  Red-eye gravy is more common with ham-steak for breakfast, but if you like coffee then it's good *any* time.

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Corned Beef Quiche -

1 large tin lean corned beef

225g cottage cheese

3 eggs

1 onion, chopped

Seasoning to taste

Pinch mixed herbs

Pre-heat oven to 190C/375F/Gas 5.  Mix the corned beef and onion together.

Place in the base of a flan dish and press down well.  Beat the eggs with the cottage cheese, season to taste and pour this mixture onto the beef base.  Bake for 30 minutes until set and golden brown.  Serve hot with green vegetables or cold with salad.

(May also be cooked in a microwave on high for 10 minutes and browned under a hot grill.)

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Burgerburger

2 Beef Patties (pre-made patties work best...but make sure they're 100% ground beef...some have fillers)

2 Slices American Cheese (usually less than 1 carb per slice)

Shredded Lettuce

A few thin sliced dill (unsweetened) hamburger pickles.

A little finely chopped onion.

Sauce:

1 Tablespoon chopped dill pickles.

2 Tablespoons Mayo

1 teaspoon Kraft or other CREAMY French dressing (has less than 1 carb per teaspoon).

1/2 teaspoon white vinegar +/- (may require a little more).

A little (very Little) Equal or other low carb sweetener.

A sprinkle of onion powder (optional)

This is usually plenty of sauce for 2 burgers. Top Cheeseburgers with the chopped onion, shredded lettuce, pickles and sauce.

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Pilgrim’s Sandwich Spread

Back in the '50s :-), "Prem", a Spam look-alike, published a recipe for a sandwich spread.  It was good then, and better now that I make it with leftover ham, roast pork, roast beef, pot roasts, turkey or chicken.  We pile it on lettuce leaves for a lo-carb lunch.  Not bad for breakfast, either.  Hope you like it.

Put through a food grinder (or a food processor) a pound of leftover meat, 2 carrots, a stalk of celery, 2 hard boiled eggs, a 2 ounce chunk of cheddar cheese (or jack or swiss, etc.), 2 dill pickles, a small onion. Blend in enough mayonnaise to bind (add mustard if you like).

Sounds awful, but this stuff is good!  And depending on what meat and cheese you use, it is always a little different.

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Divine Burgers

1 pound ground beef

1 package Hidden Valley Ranch dressing mix

1 cup cheddar cheese (I used Colby, and quite a cup of it)

Mix together, grill or I suppose you could broil them as well.

They were heavenly, and have enough flavour that you don't need steak sauce or anything else.  My hubby loved them.  Even my daughter (seven) thought this was great!

One mention... if you are salt sensitive you may want to watch out, or be careful of the rest of your salt consumption during the day when you eat this.  The ranch dressing mix has quite a bit of sodium in it.

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Lo-Carb Mock Reuben

1/2 lb. hamburger patty (0g)

1/2 c sauerkraut (I used Claussen) (2g)

1 slice Swiss cheese (1g)

2T mayonnaise mixed with a tsp. of ketchup (estimated at 1g)

Grill the burger on George Foreman grill approximately 4 minutes. Place kraut on the grill, next to the burger, with a small pat of butter on top.   Cook an additional 3-4 minutes (till burger is done as desired).

Remove burger, top with slice of cheese, then hot kraut.    Use the mayo/ketchup mix for dippin'!

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South African Bobotie

2 lbs. lean ground beef

2 finely chopped onions

1 apple, diced

2 T butter

2 T curry powder

2 T Splenda

2 eggs

2 T vinegar

2 t salt

1/4 t pepper

1/4 c raisins

12 blanched almonds, quartered

1 c milk

1 t turmeric

Sauté onions and apples in butter. In a large bowl mix meat, curry powder, splenda, 1 egg, vinegar, salt, pepper, raisins and almonds. Add onions and apples. Place in casserole dish. Add bay leaves. Bake in 350 F oven for 1 1/2 hours, or until done. Remove bay leaves. Beat 1 egg with milk and pour over Bobotie about 10 minutes before removing from oven.

Serve with Yellow Rice (page 14-3). Serves 4 - 6.

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Pizza Goulash

Brown ground beef (0 carbs). Drain, put in deep pan. Add pepperoni (0 carbs). Add mushrooms  (3 carbs). Add bag of cheese blend (1 carb). Top with Parmesan cheese (0 carbs). Also add pizza sauce (4 carbs). Can also top with dollop of horseradish (1 carb). Can also add green pepper , onion, sausage and that’s it! And stir and spoon and eat.....

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Stroganoff Superb

1 pound ground beef or beef sirloin steak, cut into thin strips

3 Tablespoons real butter

1/2 cup chopped onion

1 4-ounce can mushrooms, drained

1/2 teaspoon salt

1/4 teaspoon dry mustard

1/4 teaspoon pepper

4 oz Cream Cheese, cubed

4 oz Sour Cream

1/3 cup heavy cream

1/3 cup water

Brown beef in butter in large skillet.  Add onions, mushrooms and seasoning, cook until vegetables are tender.  Add cream cheese, sour cream, milk, and water;  stir over low heat until cream cheese is melted.

Serve over your favourite noodle substitute or eat as it!

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BLT “Bowlwich”

First of all I'd like to say that this first idea came to me while I was rolling bacon, tomato and Mayonnaise in lettuce for lunch.  Very good, but pretty messy so I just grabbed a handful of lettuce (which I keep in a container in the fridge pre-washed, cut-up and stored with paper towelling). Cut the tomato pretty small and took about 6 slices of bacon (also cut-up) - threw it in a bowl and added Mayo to taste.  Super yummy. Easy to eat with a fork - BLT without the mess and the bread.  Going to add some turkey next time so I can have a club bowlwich.

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Italian Sausage Parmigiana

First I boil a large pot of water and throw in several pounds of Italian Sausage I lower to simmer and cook for 20 to 30 minutes. Drain the water and rinse the sausage.  In the same pot I add olive oil (a couple of tablespoons full) and add minced garlic 2 sliced peppers and a large sliced onion.  I brown the sausage and when that is done I add tomato sauce.  (I cook my own sauce and keep a good supply on hand.)  I let that cook for a good 30 minutes at which time I move the concoction to a baking dish and top with a generous amount of Mozzarella cheese.  I bake until the cheese is all nice and melted.  This is great for several meals and freezes beautifully.  Only tastes better with age.

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 Reuben Casserole

Mix 1 jar of drained and rinsed sauerkraut with 1/4 cup of LC 1000-Island dressing and a good sprinkle of caraway seeds, then layer it with 1/2 pound (or so) chopped up sliced corned beef from the deli and 1/2 pound (or so) sliced Swiss cheese.  Bake the whole thing in a nice deep dish until hot and bubbly.

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Meat and Veggie Stir-Fry

2-3 Tbsp. Peanut Oil

1-2 Tbsp. Butter

Handful of fresh ground parsley.

1/4+ Cup Soy Sauce

2 Tbsp. Garlic paste (or 6+ cloves)

1 Tbsp. Chili-garlic Paste

1.5 Tsp. Ground Ginger

Habenero Pepper Sauce to taste

1.5 lbs. your favourite MEAT

2 Onions, chopped

5 stalks celery, chopped

1 bag Vege Stir Fry

Try it with some of these good veggies: Spinach / turnip greens, Green Beans, Cauliflower, or Broccoli

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POT ROAST

Slow cook pot roast in crockpot or on stove top.  On stove top, season roast as desired, cover roast with water, and simmer (very slow boil) roast for 4 - 5 hours.  (Cover pot with tight fitting lid.)  Before serving, remove roast to serving dish.  In a separate pot, heat a can of beef gravy (15 carbs) and add 1/2 - 3/4 can of water that the beef was cooked in.  This makes a very rich gravy with about 2 carbs per 1/4 cup.  Pour gravy over pot rost and serve.

In crock pot, no need to add water.  Slow cook roast for 10-12 hours.  For gravy, heat a can of gravy.  Add a couple of teaspoons of liquid from crockpot, 1/2 - 3/4 can of water, and 1 beef boullion (sp) cube.  The liquid in the crockpot is mostly fat, so I don't use much of that to dilute the gravy.  Pour gravy over pot roast and serve.

BRISKET

Shake a very small amount of flour in a Reynolds Cooking bag to prevent the bag from sticking to the meat.  Place seasoned Brisket in bag (fat side up) and pour in liquid smoke ( whole bottle for very large brisket, 1/2 bottle for small brisket).  Marinate for up to 12 hours if desired.  Bake brisket at 200 degrees (not hotter) for 6-12 hours depending on size.  Slice thin and serve.  (Somtimes, I bake the brisket overnight, and then chill brisket next morning.  Slice brisket after it has chilled.  Then serve cold or cover and reheat in oven with some LC BBQ sauce on it)

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Pot Roast

I do pot roasts (and pork roasts too!) in the crockpot.  We had pot roast for dinner last night as a matter of fact :)  What I usually do is put about 1/2 an onion, 2-3 chopped garlic cloves, and 3-4 chopped celery stalks in the bottom of the crockpot and top that with about 2 cups of boiling water (not necessary to use hot water, but it sort of kick starts the cooking process) and my salt, pepper, and other seasonings.

Then I put in my roast that has been seared on all sides in a red-hot skillet.  I don't always sear the meat, but when I do I get a much juicier roast.  My crockpot has an "auto" setting which is high heat for 4-5 hours then low for the rest of the cooking time, so that's what I use.  When I take the meat out of the pot to "rest" before carving, I add a couple of tablespoons of flax meal to the pot (NotStarch or some other thickener would probably work well too if you dislike the flax flavour although it is VERY mild when used like this). I like to use an immersion blender to puree the onions, etc. into the gravy.  I taste the gravy for seasoning, add pepper, etc. and then let the gravy cook for another 5 minutes or so in the crockpot before serving.   Good luck!

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Chicken Fried Steak

Dip Cube Steaks in beaten eggs, seasoned with salt and pepper.

Mix together:

Soya powder - any type - or Atkins Baking Mix

Seasonings to taste - Salt & Pepper, LOTS of garlic powder, celery salt...whatever you like.

Roll the dipped cube steaks in the "flour" mixture.  Pat the dry mix into the meat.

Fry in favourite oil until crispy and brown.  Remove steaks from pan. Pour excess oil out of pan.  Deglaze pan with a little bit of water.  Scrape loose all of the good brown bits.  Pour in some cream and more water if necessary to make a fairly thin gravy.  Season to taste.

Return steaks to the pan full of gravy, and cook for a couple of minutes.

Delicious!  I used plenty of garlic, some oregano, chili powder, etc..., and couldn't even tell that the breading was soy.

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Beef Chili

Cube 2 lbs. stew beef.  Brown in butter, toss into crockpot. Cook 1 medium to large onion (diced) in drippings until translucent; add about 3 cloves (minced) garlic for about 2 minutes.  Toss into crockpot.  Chop 1 red pepper, sauté briefly till begins so slightly soften.  Toss into crockpot.

Add 3 T high quality "sweet" chili, 2 T cumin, 1 T salt, 1 T Italian seasoning.  If you like hot chili, add 1 or 2 tsp. hot pepper sauce (but be careful; might be more prudent to add at the end). Put half a small can of crushed tomatoes in, pour in 2 1/2 cups water and blend.

Cook in crockpot on low about 8-10 hours, till meat falls apart.  Remove lid, cook on high (slight simmer), about an hour till thickens.  Serve with sour cream to fold in, onion and cheese to sprinkle on top.

This recipe uses stew meat which breaks down into nice stringy bits which does create a nice thick chili.  I believe it is similar to authentic Texan chile which some claim has no beans and is made with stew meat not burger.

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Mystery Meat Loaf

3 pounds ground round beef (80 percent lean)

Seasoned salt, to taste

Seasoned pepper, to taste

Garlic salt, to taste

4 to 6 large eggs, hard boiled

1 (16-ounce) can tomato sauce

Chopped parsley

Preheat oven to 350 degrees. In a large bowl mix together ground round, seasoned salt and pepper and garlic salt to taste. In the bottom of a 13 by 9-inch pyrex pan form 1/2 meat mixture into a free form/oval shape. Place eggs end to end across meat lengthways. Arrange remaining 1/2 meat covering eggs. With a fork score meat all the way around. Pour tomato sauce over top and around meat loaf.

Sprinkle with chopped parsley. Bake for 1 1/2 hours, cut into slices and serve.

Yield: 6 servings

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Cabbage Stew

I started with leftover cooked London broil, shredded, a can of tomato sauce and a couple cans of water, 1 quartered onion, a few carrots, one can of tomatoes cut up, and plenty of seasonings like salt, pepper, garlic and added a couple bay leaves.

Also added more water as needed and simmered till the beef was tender and then add a head of cut up cabbage, cover and simmer till tender.

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Pork Chops with Gravy au Burelli

This was really great for lunches and lasted about a week! Here is a recipe my mother learned from a retired chef. You need some time to do them, but they always turn out tender and yummy. You'll need to be careful of how you thicken the gravy, but you can use the method of your choice and it should be fine. I am posting the original (non-diet) recipe. I have never calculated carbs on this, but it shouldn't be excessive.

6 or more pork chops (bone-in is fine), fat trimmed

1 medium onion (sliced or diced)

1 cup chicken broth (bullion cube and water is fine)

1/2 tsp. mustard powder

cornstarch & water to thicken

Lightly grease frying pan. Brown chops, set aside. Sauté onion in same pan on low to medium heat until clear. Add 1 cup chicken broth/bullion to onions, plus mustard. Whisk. When bubbling, add cornstarch and water to thicken. Put the chops into a glass baking dish. Pour the gravy over the chops. Cover and bake at 350 for 45 minutes. Gravy can be doubled if desired.

This one has been a favourite for me for many years. Flour is an equally good thickener. Other methods would be fine, too, but you might not be able to apply them til after you remove the chops from the oven. I usually use tinfoil to cover the baking dish.

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Reuben Pizza

This is great!  DH and I made this for company.  We didn't tell them it was low carb but they LOVED it!

1 batch Atkins Bake Mix for bread   16.8 gms

2 cans Sauerkraut (drained)  28 gms

2 tbsp. Catalina Salad dressing   8 gms

1 can Corned Beef (crumbled)   0 gms

1/2 lb. sliced Corned Beef  0 gms

1 lb. Swiss Cheese (thin slices)   8 gms

Using Atkins Bake Mix for the crust.  Mix up one batch as for bread. I add extra Seltzer water to make it a runnier dough.  Then I spread it out on a huge cookie sheet and bake it till it's golden brown.

Spread out the sauerkraut over the crust.  Place sliced corned beef over the sauerkraut and sprinkle the Catalina randomly over that. Layer on the Swiss cheese...and then sprinkle the crumbled canned Corned beef on top.  Bake at 375 degrees for 15 - 20 minutes or until the cheese is all melted.

It works if you cut into 10 slices = 6.08 gms per slice 8 slices = 7.6 gms per slice. Everyone could only handle one slice...it's so filling and DELICIOUS! … and it's great with a tossed salad!

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LC Lasagne

All proportions can be adjusted to meet your individual carb budget:)

Cheese:

Mix approximately 2 cups whole milk ricotta with 1/2 cup grated Parmesan and add some fresh chopped basil if you have it. Taste for seasoning and then mix in 1 slightly beaten egg.

Grate 1/2-3/4 pound of mozzarella.

Sauce:

1-2 cloves garlic chopped and sauté in a small amount of olive oil with 1/2 chopped onion

1 can of chopped tomatoes

1 teaspoon Italian seasoning (or some basil, oregano, rosemary, etc.)

Simmer to thicken.

Meanwhile, brown 1 pound ground beef and 1/2-3/4 pound Italian sausage (take out of casings before cooking or buy bulk sausage) and any other ground meat you might want to add in (ground pork, ground turkey, etc.). When the meat is all browned and drained mix in 1/2 head of Napa cabbage cut into 1" strips -- probably 3-4 cups once it's all chopped and "fluffed" - the top of the cabbage is nice and light in salads, the thicker parts towards the root end make better "noodles". Allow cabbage to wilt and cook slightly then pour off any water that is released. You can skip the pre-cooking of the cabbage, but it makes a watery lasagne that will need to be drained.

In a 9x13 baking dish: Layer 1/3 of the meat and cabbage mixture, 1/3 of the sauce, 1/2 of the ricotta mixture and top with a sprinkle of mozzarella. Repeat 1/3, 1/3, 1/2 then mix the remaining meat and sauce together and top off the pan. End with a layer of approximately 1/2 of the shredded mozzarella.  Bake in a medium (350 degree) oven until melted and bubbly (30-45 minutes??) and the top is starting to brown.  Allow to rest for about 10 minutes before serving.  Like all lasagne this is even better as leftovers the next day.

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Basic Meatballs

Serves  6

1 pound ground beef

1/4 cup Milk

1 large egg

3/4 teaspoon salt

1/4 cup onion, chopped

1/8 teaspoon pepper

1/3 cup crushed pork rinds

1 tsp. Worcestershire Sauce

Mix all the ingredients together.  Shape mixture by Tablespoonfuls into 1 1" balls.  Place the meatballs in a lightly greased baking pan and bake, uncovered, in a 400~ oven until light brown, about 20 minutes. Drain off the excess fat.

Per Serving: (about 4 meatballs) Protein: 14.0g Carbs: 1.3g Dietary Fiber:  0.1g

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Pizza Casserole

Brown 1.25lbs ground beef with lots of Italian seasoning. Drain grease. Add 1/3 jar of low carb tomato or pizza sauce. Add Pepperoni slices-- lots of em. Add Mozzarella cheese to the top.

Let the cheese melt.  Scoop into a bowl.  Yummy.

Makes 4 decent servings.  Carb count for the tomato sauce varies-but my estimate is that it's less than 5 carbs per serving. Yummy <-- did I mention that?

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Steak and Onions

1 12 ounce steak - London broil works especially well

1 large red onion, chopped coarsely

1 large clove of garlic, cut into coarse slices

salt, fresh ground pepper, whole bay leaves

3-4 tablespoons of olive oil

Cut meat into 1" - 2" squares. Heat skillet, add olive oil. Add meat, and brown on medium-high heat for 2-4 minutes. Turn meat over, reduce heat. Add onion and garlic, salt and pepper, and 3-4 whole bay leaves. Continue to cook mixture on medium-low heat for 10-12 minutes or until onions are very tender and translucent.

Optionally, I sometimes add 3-4 tablespoons of tomato paste, which makes an incredible "gravy" to add extra flavor and substance to the meal.

Serve in a soup bowl, making sure you serve all the drippings, which are full of fat but have negligible amounts of carbohydrate. The magic of this dish is the savoury flavour provided by the onions, garlic, and bay leaves (but don't eat the leaves).  Although I have not calculated the total carbs, it has to be extremely low, and the flavour is out of this world!  Plus the dish has lots of "presentation appeal" because of the bay leaves and onions.

Served in a soup bowl the dish can be stew-like, and you'll find it has a complex aroma and flavour.  I eat this with a big green salad with oil/vinegar, tomatoes, and onions.

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Stuffed Peppers

Servings 4 - 6 - one pepper per person

4 - 6 medium-sized sweet peppers (red, green, yellow or orange)

1 pound ground beef

1 cup grated raw cauliflower

1/4 cup finely chopped celery

2 tsp. onion powder

1/2 tsp. basil

1/2 tsp. oregano

1 tsp. salt

1 tsp. freshly ground pepper

1 lightly beaten egg

1/4 cup tomato sauce

4 - 6 tsp. grated Parmesan cheese

Pre-heat oven to 350 degrees Fahrenheit. Wash peppers and cut off tops. Pare bottom of each shell so that the shells sit flat and upright. Clean seeds and ribs from inside each pepper. Mix together all remaining ingredients except Parmesan cheese and pack into the pepper shells. Bake to desired degree of doneness. 45 minutes = medium rare beef and crisp peppers; 60 minutes = medium well done beef and crisp-tender peppers; 75 minutes = well-done beef and tender peppers. Add 1 tsp. Parmesan cheese to the top of each pepper for the last 10 minutes of cooking time.

Total recipe - 1,494 calories, 42.2 grams carbohydrate, 13.44 grams soluble fibre, 97.8 grams protein

If 4 larger peppers are used, then per serving = 373.5 calories, 10.5 grams of carbohydrate, 3.36 grams soluble fibre, 24.5 grams protein

If 6 smaller peppers are used, then per serving =  249 calories, 7 grams of carbohydrate, 2.25 grams soluble fibre, 16.3 grams protein.