Free Diet Recipe

In another recipe coming out of Jennifer Eloff’s awesome low carb cookbook, Splendid Low Carbing, I prepare a food that I probably would have swore I would never eat — eggplant. In just another one of those amazing things that low carb lifestyle brought to me, my taste buds have changed. I now like eggplant well enough to voluntarily eat it. Here’s a link to Jennifer’s website: In…

A simple & easy Raw Food Shortbread Cookie recipe!! To get the recipe measurements, go to FREE Juices & Smoothies Recipe ebook: Health & Wellness Coaching http 10-Day Juice Fasting Program: tinyurl.com Acne Program: tinyurl.com Website: Blog Facebook: tinyurl.com Twitter: twitter.com Donations: tiny…

Ingredients:

• 8-ozs. boneless beef top round steak
• 4-ozs. packaged dried vermicelli or spaghetti
• 1 tablespoon cooking oil
• 1 medium onion, chopped (1/2 cup)
• 1 (14-1/2-oz.) can tomato wedges
• 1 (9-oz.) pkg. frozen Italian-style green beans or cut green beans
• 1 (4-oz.) can sliced mushrooms, drained
• 1/2 of a 6-oz. can (1/3 cup) Italian-style tomato paste
• 1/2 teaspoon fennel seed, crushed (optional)
• 1/4 teaspoon pepper
• 1 tablespoon grated Parmesan cheese

Preparation:

1. Partially freeze meat. Trim fat from meat. Thinly slice meat across the grain into bite-size strips.
2. Cook pasta according to package directions. Drain; keep warm.
3. Meanwhile, for sauce, heat oil in a large skillet or wok over medium-high heat.
4. Add meat and onion. Stir-fry for 2 to 3 minutes or until done.
5. Stir in undrained tomato wedges, green beans, mushrooms, tomato paste, fennel seed (if desired), and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 7 to 8 minutes or until slightly thickened, stirring frequently.
6. Stir in Parmesan cheese.
7. Arrange pasta on individual plates or a large platter. Spoon the sauce over pasta.

Serves 4
calories: 278, fat: 7g, cholesterol: 28mg, sodium: 488mg, carbohydrate: 38g, protein: 18g
WW Pts: 6

Ingredients:

• 1-1/2 lbs. ball-tip, tri-tip or round-tip roast, cut into 1-1/4-in. cubes
• 1 medium fresh pineapple, cut into 1-1/4-in. cubes, OR 1 (20-oz.) can pineapple spears, drained
• 2 large red bell peppers, cut into 1-1/4-in. pieces
• 1 (12-oz.) can frozen orange juice concentrate, thawed
• 1/2 cup soy sauce
• 1/2 cup light molasses or sorghum
• 2 tsp. ground ginger

Alternate beef, pineapple and red pepper on six skewers. Place kabobs in a large shallow glass baking dish.
Preparation:
Combine orange juice concentrate, soy sauce, molasses, and ginger. Pour over beef and marinate for 25-30 minutes.

Remove kabobs from marinade and grill 4-5-inches away from moderately hot coals (or broil) for 4-8 minutes (depending on heat) for medium-rare, turning frequently. Brush with marinade during grilling process.

Nutritional information per serving: 347 Cal; 7 gm Fat; 2 gm Sat. Fat; 69 mg Chol
WW Pts: 8
Serves 6