Brown the ground beef, onion, celery and garlic; drain fat. Stir in all remaining ingredients except the cheese and green peppers. Simmer 10 minutes. Meanwhile, parboil the peppers in a little boiling water 3 minutes; drain. Place peppers in a baking dish. Fill peppers with meat. Bake at 350º 15-20 minutes until hot and bubbly and peppers are tender.
Beef Cabbage Stew
Ingredients:
1-1/4 pounds beef top round roast
1 slice thick-cut or 2 slices regular bacon, finely chopped
1 medium onion, cut into 1/4-inch dice
2 medium ribs celery, cut into 1/4-inch dice
1 medium green bell pepper, cored, seeded and cut into 1/4-inch dice
1/4 cup A-1 sauce
2 Tablespoons Worcestershire sauce
1-1/2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1 teaspoon granulated garlic (try bottled chopped garlic)
1/4 teaspoon dried oregano, crushed
1/4 teaspoon dried thyme, crushed
1/2 teaspoon whole caraway seeds
8 to 9 cups water
2 beef bouillon cubes, crumbled (or use 2 teaspoons Better Than Bouillon Beef Base)
1/2 large head green cabbage (about 12 ounces), cut into 1-inch large dice
1 (3-ounce) jar roasted red peppers, drained and diced
Preparation:
Trim beef, saving fat. Cut beef into 1/2-inch cubes and fat into 1/4-inch cubes.
In a nonreactive large pot (6 quarts), add bacon and beef fat. Cook over medium heat, stirring occasionally, until all fat has been rendered and remaining pieces of fat and bacon are brown but not burned. Remove browned fat and bacon pieces and set aside. Leave liquefied fat in pot.
Saute onions, celery, and green peppers about 4 minutes or until soft and fragrant. Add beef, raise heat to medium high and saute meat about 3 minutes or until just beginning to take on color. Return browned pieces of fat and bacon to the pot.
Stir in A-1 sauce, Worcestershire sauce, salt, pepper, garlic, oregano, thyme, and caraway seeds. Stir about 1 minute. Pour in 8 cups water and add crumbled beef bouillon cubes (or base). Stir until cubes or base have dissolved completely.
Add cabbage and roasted red peppers; bring to a boil. Reduce heat and simmer several minutes, or until scum stops accumulating on top. Partially cover and continue to simmer 3 hours, stirring occasionally. Skim again, if needed. Taste for seasonings and if too thick, add more water. (May need up to 1 cup.)
Per (1-cup) serving: 110 calories, 20 percent calories from fat, 14 grams protein, 8 grams carbohydrates, 2 grams total fiber, 2 grams total fat, 30 milligrams cholesterol, 622 milligrams sodium.
4 large green peppers or red peppers, seeded, cored and sliced in half lengthwise
2 tablespoons olive oil
1/2 cup mushroom, chopped
1/2 cup onion, chopped
1/2 cup celery, chopped
1 garlic clove, chopped
1-1 1/4 lb lean ground turkey (I use 93% lean)
1 egg, beaten
1/4 teaspoon garlic powder
1 teaspoon italian seasoning
salt and pepper, to taste
1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
1 (8 ounce) can tomato sauce
italian seasoning, for topping
Directions
1 Preheat oven to 350°F.
2 On stovetop in a medium skillet or saucepan, sauté mushroom, onion, celery and garlic in olive oil until veggies are soft; remove from heat.
3 Meanwhile, in a medium mixing bowl, combine ground turkey, egg, garlic powder, Italian seasoning, salt and pepper.
4 Add sauté veggie mixture to turkey mixture; mix well.
5 Stuff peppers with turkey/veggie mix and place in an ungreased shallow casserole dish.
6I n a small bowl, combine undrained tomatoes and tomato sauce; pour over peppers to cover.
7 Sprinkle with Italian seasonings; cover with aluminum foil and bake for 50 minutes.
8 Uncover and bake for 10 more minutes or until golden brown
1 each: red, green, yellow and orange pepper chopped
1 lb lauras ground round or sirloin
1/4 c onions
2 cloves garlic
1 cup low sodium chicken broth
Directions
spray pan with olive oil. Saute onions and garlic until onions are translucent. Add ground round to pan and brown. Add peppers and 1 cup of broth. Cook until hot, about 5 to 8 minutes.
How to make Shrimp with Red Pepper SauceSteps:
1- Slice the red peppers and grate them from the internal side (dispose the red peppers skin).
2- On medium heat, drizzle the oilve oil on your pan and cook the shrimp for 5 minutes.
3- Remove the shrimp from the pan. Saute the minced garlic in the same pan.
4- Add the grated red peppers to the pan. Add all the salt, pepper and bay leaves.
5- Let the sauce cook for 3 minutes.
6- Return the shrimp back to the pan and cook them in the sauce for 5-10 minutes.
Wipe mushrooms clean with a damp cloth; slice thin. Spread them onto a
shallow oven-proof baking dish in a double layer. Add the lemon juice,
garlic, butter and oil, season with salt and pepper. Bake for about 1 hour
or until they are completely cooked and the juice is thick and dark.
Set aside a few mushrooms for garnish and put the rest in the blender jar.
Add the broth and blend until smooth.
In a heavy saucepan, heat the soup for about 5 minutes; add the cream and
cook and stir for an additional 5 minutes. Do not allow it to boil!
Pour into soup cups or bowls, garnish with reserved mushrooms and serve.
This recipe yields 6 servings; 4.5 carb grams per serving.
Instructions
I used fat free, reduced sodium chicken broth, fresh ginger, and assortted mushrooms, sliced. (I like white button, oyster, shiitake, portobello, and crimini. if using shiitake discard stems). Thinly slice green onions with some green tops on.
2 large live Dungeness crabs, about 2-1/2 pounds (1.15 kg) each (see Note)
Preparation:
In a small nonreactive bowl, combine vinegar, oil, ginger, chile, garlic, cilantro, and tomato. Set aside.
In a 10- to 12-quart (10- to 12-liter) pan, bring 6 quarts (6 liters) water to a rapid boil over high heat. Picking up 1 crab at a time, hold crabs from rear and plunge headfirst into water. Return water to a boil; reduce heat, cover, and simmer for 5 minutes.
Using tongs, lift crabs from pan and let cool briefly. Pull off and discard triangular belly tab. Lift off shell from rear; rinse and set aside, if desired. Pull off and discard red membrane with entrails on body and soft gills. Rinse body well and drain.
Arrange crabs on cooking grate. Place lid on grill. Cook, brushing occasionally with ginger mixture and turning once halfway through cooking time, until meat in leg is opaque (10 to 12 minutes; crack open to test). Transfer crabs to a platter. Spoon remaining ginger mixture over crabs; top with reserved back shells, if desired.
Asian Lobster Salad
Nutritional Information
Per Serving:
Net Carbs: 12.0 grams
Fiber: 3.5 grams
Protein: 40.0 grams
Fat: 12.5 grams
Calories: 322
Ingredients:
SALAD:
3/4 pound cooked lobster meat, cut into 1-inch pieces
2 cups thinly sliced Chinese cabbage
1/2 red bell pepper, thinly sliced
4 scallions, thinly sliced
1 tablespoon toasted sesame seeds
DRESSING:
2 tablespoons rice wine vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon canola oil
1 teaspoon sesame oil
1 teaspoon grated fresh ginger)
Directions:
For the salad: In a large serving bowl, combine lobster, cabbage, bell pepper, scallions and sesame seeds.For the dressing: In a small bowl, whisk all dressing ingredients together. Pour dressing over salad. Toss gently to coat and serve.
Make a QUICK Sauce!!
Combine ½ cup vinegar
1 cup no-suagr ketchup
½ cup chopped onion
½ teaspoon cayenne pepper
½ cup Splenda brown sugar
2 teaspoons dry mustard
2 tablespoons Worcestershire sauce
½ cup olive oil
½ teaspoon salt
2 tablespoons liquid smoke (optional)
Simmer for 30 minutes, if desired.
Yield: 2 1/3 cups
-- Homemade Substitute -- Mix 1 cup Splenda brown sugar and ¾ cup water in a saucepan. Bring mixture to boil, let simmer for about 15 minutes. Don't let it boil again or overcook. Add a teaspoon or so of maple flavoring to suit your taste.
No Red-Wine Vinegar -- Apple cider vinegar is a suitable and economical substitute for red-wine vinegar. You can also turn it into red-wine vinegar by adding ½ cup leftover red wine to a quart of cider vinegar.
sweeten with your favorite sweetner. I use a mixure of liquid splenda, erythritol, maltitol syrup.
Mix milk protein in blender with water. then add cocoa, polydextrose, cream,
cornstarch, xathan gum in blender and mix. Heat mixure at meduim heat until it thickens up and starts boiling. Then cool in fridge.
The carb count would be about 4 per serving and protein would be 12 per seving using 8 servings per batch.
8oz Corned Beef, Pastrami, or Roast Beef (thin sliced)
4 Slices Swiss Lorraine cheese
1 C Sauerkraut (squeeze out excess liquid)
1/8 t. caraway seed (optional)
2 T Fat free thousand island dressing
Directions
Separate sliced meat into 4 equal servings (One lg. slice or two smaller slices is about 2oz)
Lay meat out flat and top with one slice cheese on each.
Spread 1/2 T Fat free thousand island on each slice of cheese.
Add caraway seed to sauerkraut and spread 1/4 cup over cheese.
Roll into 4 individual rolls and hold with toothpicks.
Cover and heat in microwave for about 1 1/2 minutes or until cheese melts. Let set about a minute and enjoy! (I usually eat with a side salad for lunch)
Sloppy Joe Stuffed Peppers
