Makes 4 servings Net Carbs 2 g
4 Beef sirlion tenderlions or use ribeye steaks about 11 ounce sizes
5 Tablespoons I cant believe its not butter spread
2 Large cloves of garlic finely chopped
1-1/2 cups of chopped tomatoes about 2 medium
1 to 2 Tablespoons rinced and chopped capers optional adds to flavor alot
1/4 Teaspoon salt
1/4 Teaspoon Black Pepper
2 Tablespoons Fresh chopped Parsley can use bottled fresh gives more umph!
Grill or broil your steaks to your doneness exzample medium well done rare
while they are cooking prepare a 10 inch skillet melt in the I cant believe its not butter.
Add in the garlic cook over medium heat stiring around 35 seconds should do it.
Add in your tomatoes capers salt and pepper.
Cook until tomatoes and mixture is saucy about 3.5 minutes .
Stir in the parsley now serve this mixture over top of your hot steaks Enjoy !
Lamb Chops with Mustard Sauce
Makes 4 Servings Net Carbs 3g
1 Teaspoon dried thyme 1/2 Teaspoon Salt
1/4 Teaspoon Pepper
4 Center cut Lamb Chops about 1-1/2 total
2 Tablespoons Canola Oil is prefered , you can use Olive Oil
if not use Vegatable Oil
1/4 Cup Chopped Shallots or Use Sweet Onions
1/4 Cup of Beef or Chicken Broth
2 Tablespoons Worcestershire Sauce
1-1/2 Tablespoons Dijon Mustard
Sprinkle the Thyme salt and pepper over the lamb chops.
Heat the oil in a large skillet add in the chops cook for 4 Minutes per side.
When done Transfer them to a Plate.
Add in the shallots to the skillet cook them for 3 minutes stiring them.
Lower your heat to Medium low Add in your broth Worchestershire Sauce and Mustard.
Simmer this mixture about 5 Minutes ot until the Sauce thickens up.
Return your chops to the Skillet Heat them up in the sauce until
Hot about 2 Minutes Turn them ONCE
Transfer them when the time is up to a serving Plate Enjoy !
Maple Orange Pot Roast
Serves 8
27 grams of carbs
1 bonless rumproast about 3 pounds
1/2 Cup of Orange Juice
1/4 Cup of Sugar Free Maple Syrup
1/4 cup of Beef Stock
2 Tablespoons Balsmic Vinegar
1 Tablespoon Worchestershire Sauce
1 Teaspoon Grated Orange Peel
1 Bay Leaf
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1-1/2 Pounds Red Jacket Potatoes Cut into Chunks
5 Medium carrots cut them into slices
2 Stalks of Celery
2 Medium Onions
4 Teaspoons of Cornstarch
1/4 Cup of Cold Water
Spray a skillet with non stick spray brown the Roast on both sides.
Place the roast in a Roasting pan after browning.
In the skillet that roast browned in Add in the Orange Juice,
The Maple Syrup Broth,Bay Leaf Vinegar Worchestireshire,
Orange Peel. Bring to a Boil Stir Frequently.
Pour this Mixture over your Roast in the Roasting Pan.
Put in your Carrots and Your Potatoes And Celery.
Remove The Bay Leaf Now Toss it Away.
Bake this for About 3 Hours at the Temp of 325*
Remove the meat after cooking And Vegtables keep warm under Foil.
Takes The Broth from the Roast and place into a Pan and Heat until Boiling
while heating up
Mix in a Small Bowl
Cornstarch And Water Blend This Until Smooth
Gradually stir in the Cornstarch Mixture Into the Juice from the Roast
Stir for 2 Minutes until Thickned
Serve the Juice with Roast & Veggies Enjoy