Meat Ideas

[Shasha]

{hi} there Everyone

This thread is specifically devoted to recipe's containing MEAT as the protein option ~ please feel welcome to share all your something MEATy RECIPE IDEAS with us:


And tonight we are having: MEATLOAF!!

:cow: Simple good ol' stuff! :cow:

Minced steak, onion from allowance & ½ tomato from allowance.

Chop onion & tomato finely and mix well into the mince. Add some basil or other herbs and salt and pepper to taste. Shape into a small oval shape and place in oven proof dish using foil to keep it in shape if needed and cook in 300 ºF for approximately 1 hour. Serve with remaining vegetable allowance.

NB: This is a great recipe to make several of and keep them for quick meals… :cow:

Like now... I'm off to a quick easy and delicious dinner!

Chow 4 now! :

[Shasha]

BEEF STROGANOFF : :cow:

Beef from allowance
Mushroom and onion from allowance minus about 25 gram.
Spices (eg garlic, paprika, nutmeg)
Balsamic vinegar
Mayonnaise - 5 ml
25 g mixed lettuce

Method: :eyebrow:
Spray pan and cook onion. Add beef and mushrooms and cook until beef is brown. Add spices and balsamic vinegar and simmer for a few minutes {violin} until balsamic reduces. Just before serving add mayonnaise (to give it a sort of creamy texture). Serve wtih some lettuce.

ENJOY!:flirt:

[Shasha]

BEEF RISSOLES WITH TOMATO SALSA :

Beef from allowance :cow:
Cracker from allowance
Salt, pepper + small amount of mustard powder
1/4 tomato + onion from allowance, salt, pepper, shake of crushed garlic if desired and 1 cracker.

To make:
Flatten steak with tenderiser, {pan}
Mix crushed cracker, salt, pepper, garlic, onion & tomato together and add enough water to keep it all together. Spread over steak and roll up into a roast. Secure with a tooth pick or skewer. Bake in foil approx 45 min - 1 hour in 302 ºF oven. Serve with balance of vegetables from allowance.

{elmo} N.B. This is a great :cow: recipe to make several of and keep them for quick meals.

[Shasha]

DIET HAMBURGERS :

Mince your steak in your Braun attachment at home. (SAFEST :cow:!)
Add your onion allowance finely chopped.

Add salt and pepper and roll into balls- either small balls or larger little flat patties. Spray with balsamic vinegar and fry in a pan with spray cook until nice and brown.

Place your lettuce, tomato, etc. onto your cracker bread and put burger patty / patties on top to make a diet hamburger. Spray with balsamic vinegar.

Alternatively serve the salad on the side and the burger patty on the cracker bread. Spray with balsamic vinegar to give a nice taste. :flirt:

Mmmmm!!!:P ENJOY!!! {elmo}

NB Safety Tip: Please do not buy ground beef off the shelf, as it is often not pure and contains fats. If you want ground beef, select a lean steak with no fat, and ask the butcher to mince it for you or you can simply mince your steak at home.

Lunchbox Tip: Making these little balls ahead of time is perfect for lunch tin / box snacks the next day and can be used for picnic's as well.

[Shasha]

BEEF GOULASH ::cow:

Sliced beef (from allowance)
Diced onion (from allowance)
garlic granules sliced mushroom and tomato (from allowance)
salt and pepper
Bay leaf
Half Cup water

Method::cow:
Brown beef in pan, remove. Brown onion and garlic, then add mushroom, tomato, salt and pepper, and Bay leaf. Add water and return beef to pan, simmer until liquid reduces (by about half) remove bay leaf and serve. :P:P

[queenmom]

Another take on the "hamburger" is to take mushrooms (allowance) and chop fine, but not too fine, mix w/beef and use Real Salt Organic Season Salt....yummy w/o any sugar! and grill....gives is more "volume" and great flavor and takes away the dryness from no fat.

[Shasha]

{hi} there QueenMom

{goodjob} Great Idea with adding the mushrooms to the burger patties!!!

That will really help with dryness!!! Thanks for sharing this clever tip!

Incidentally, I think a bit of mayo added to the burgers afterward can also help :)

[mama]

I've just had the Hamburger with the mushrooms for dinner. It was great!!! I sprinkled few drop of Balsamic Vinegar on top of the grilled burger, although it was not dry at all (because of the mushrooms).
QueenMon, Shasha - thanks for the recipe! :clapping:
Hubby - thanks for preparing it for me!!!! :flirt:

mama

[Shasha]

{hi} there Mama

I'm glad that you enjoyed your burger... thank you for the nice positive feedback :flirt:

Please tell your hubby I say: {goodjob} and that I officially recognise him to be HUBBY OF THE DAY !!!

It is wonderful to have such support! {goodjob}

[Shasha]

BEEF CURRY :cow: & :clover:

Mushrooms, Tomato, Cauliflower & Onion (allowance) cut up into small pieces
Cubed beef (allowance)
Curry powder, salt pepper, basil + other herbs and spices to taste
Spray-on cook olive oil
Two crackers (allowance)
½ cup of water

Method:

Place the crackers, herbs and spices and water in a bowl and allow to soak. Spray the saucepan with a small amount of oil, then add the cubed beef and cook until brown. Add the vegetables and continue cooking. Break up the now soggy crackers with a fork and mix with the herbs and water. Once vegetables are cooked, add the cracker mix, and simmer while it thickens to a curry sauce.


{boing} ENJOY !!! {boing}

[Shasha]

YUMMY SPINACH RISSOLES :clover: & :cow:

Meat – minced (allowance)
1 garlic clove crushed
Onion (allowance)
Spinach – using defrosted finely chopped spinach for balance of vegetable allowance.
Curry powder
Dash of chilli powder
Salt and pepper
Dried mixed herbs (optional)

Method: :thinking:
Mix all ingredients in a bowl, and make up around 8 small rissoles (they cook faster and stay together). When cooked serve with crackers allowance. For a special something dip into mayonnaise allowance.
Tip: This recipe even works with chicken mince. {elmo}

[cyberella]

i should try if that worx with "minced" tofu... :thinking:

[Shasha]

{hi} Cyberella


YES PLEASE DO & PLEASE LET US KNOW :jumping2:

[cyberella]

wow!
i just had the spinach rissoles with tofu :clover: and it was a feast!! :hungry:
it takx just a bit of skilfullness 2 turn them over, but it was a nice change 2 my mixed stews and sautees.
thank u 4 the idea :clapping: i would have never thought it'd stick 2gether and work! :peace:,

[Shasha]

{hi} there Cyberella

I trust your cooking adventure is going to lead you down the path to trying many more recipe's...

{goodjob} I'm glad to hear that you are experimenting and making these recipe's work for you!!
:bighug:

[Shasha]

GRILLED BEEF :hungry:

Lean Beef Steak (allowance)
Asparagus (allowance)
Mushrooms (allowance)

Method: :hungry:
Heat up the “George Foreman” grill or a grill pan. Spray lightly with olive oil spray. Place all veggies and steak in (at once), leave for 3 minutes, then enjoy (cooked medium rare) as you can see this makes for a really FAST, no fuss dinner :flying:

[Shasha]

PEPPERED STEAK {cheerleader}

Steak (allowance)
Garlic Granules
Freshly ground peppercorns
Salt

Method: :thinking: :cow:
Slightly tenderise steak with a meat mullet and then sprinkle on garlic granules and freshly ground peppercorns. Spray and Cook to your liking serve with some sauté mushrooms and a little onion (allowance) and serve with salad or veggies.


{bouncing}

[Megsy]

BEEF WITH "NUTTY" VEGETABLES

Steak (I choose a nice sirloin piece cooked medium rare)

The following vegetables to make up your allowance amount
Onion
Asparagus - sliced thin on the diagonal
Cabbage - shredded
Zucchini - sliced in thin strips or grated
Oil spray butter flavored
Spices to taste

METHOD

Pre cut all your vegetables then start cooking your steak with a bit of pepper.

It's the method of cooking the vegetables that gives this the almost nutty flavor.
So make sure your pan is hot then spray with butter flavored oil.
Add the onions, asparagus and spices and keep moving/stirring until well cooked, almost charring.
Then add the cabbage and zucchini and keep moving/stirring until just cooked. Your steak should be ready around the same time.
Slice your steak into thin strips and serve fanned out over the "nutty" vegetables.

Note: I take that extra effort in presentation as it's like presenting a gourmet meal. And often when I compare it to what my family are eating I'm alot happier eating my beautifully prepared feast!

The "nutty" vegetables are also superb with a lovely piece of baked fish.

Bon appetite!!

[Shasha]

{hi} there Megsy


Wow, that's sounds like a very nice recipe! :applause: I will simply have to give it a try...

:drool: I'm getting hungry just reading about it!!! :rolling2:

[cyberella]

sorry, got carried away..

as we r in the recipe department, i'll serve mylady:

cabbage-roll, on 2days menue:

bring pot of salted water 2 a boil, blanch cabbage-leaves till soft.

put some onion from allowance in non stick-pan, sprayed with oil. add minced meat (or crumbled tofu if u r vegetarian like me), season with garlic, salt, pepper, herbs 2 taste.
add crumbled crackers 2 get more "body" and place the meat on your cabbage-leaves, then roll them up.
put in casserole or oven-dish and bake.

dont 4get 2 enjoy!!

[MrsPeel]

Shawn, I did read your message and I am so pleased that your jalapeño helps! MrPeel and I love our spicy stuff, so we rely on the allowed "zings" to keep us going.

You might also like our new fave: ground turkey or ground buffalo mixed with diced mild green chilies and pan-fried as a burger - nice & yummy! :hungry:

[happytmo]

I just made the best lunch ever and wanted to share it. :party1:
Beef- Marinated lean steak meat in sprite zero, garlic, crushed peppercorn and minced green onion (from your allowance)
Sliced it up and cooked it up in a frying pan.
Vegetables- I diced up zucchini, green onion, green pepper and stir fried that in olive oil spray. Season with S&P. After that cooked a few minutes, I added chopped up cabbage and about 3 splashes of balsamic vingear.
I layered lettuce, stir fried veggies, then meat. I thought I was eating Chinese food. It was so good I forgot to eat my crackers. Next time I will add more cabbage and not do the lettuce. :innocent4:

My scale has a nice size base, so I added all the veggies I wanted one at a time until I got to my allowance and then took out a few onion for the beef and the lettuce.
I would never have eaten this delicious meal if I was not forced to get creative. I love it. We are not only losing weight, but we are becoming chefs. :party1:

[Shasha]

{hi} there HappyTMO

This recipe sounds so YUMMMMY!!!! :hungry: thank you for sharing your delicious CHINESE RECIPE!

… I’ve put the smillies into your post for you :flirt:

[Bronwyn]

Hi There Happy TMO!

That sounds absolutely delicious! I might be done with the program but this sounds like a recipe I'm going to have to try! Thanks for sharing and for being so creative. That is the key to success on this plan!

[Sharon]

Hi,

Happytmo what a great sounding recipe, am looking forward to having it for tea tomorrow, thanks {pot} being new at this it is great to be able to access such great ideas.
And Congrats on reaching your target Bronwyn

TTFN :love6:

[bitten]

If you like lettuce: do lettuce wraps:

Skirt steak, wrapped in lettuce leaves with mayo allowance is yum...

Lettuce and filet wraps are yum with a wee bit of balsamic and my mayo allowance to dip about a bit.

[Rachinnj]

I found this on another board and its so good I had to share.

Green pepper; diced
Onion; diced (15g)
Cabbage; sliced
Garlic clove; crushed
Tomato; diced (20g)
11 g crackers (I used Melba Toast); crushed (Place in plastic bag and beat the heck out of it.)
Sage
Thyme
Salt and pepper

Measure out veggies for allowance.
Saute g. pepper in medium skillet.
Add in cabbage and onion ; saute.
Add in garlic and tomatoes and stir together, kind of crushing tomatoes while you do.
Add sage and other spices to taste. Stir it together.
Add enough water to cover veggies at least 3/4 of the way, then reduce to 1/4.
Stir in crackers and let it cook till water is absorbed. (Add water if too dry. You don't want to start with too much water).

I have served this by adding my cut up chicken allowance to the stuffing while in the skillet. I cook the chicken first, remove from the pan and then cook the stuffing and add the chicken back in when done.

[Sexymama]

Oh wow! The Turkey/Chicken stuffing sounds so good!! I think I will try that tomorrow!!
Thanks - - Julie

[PhyllisRis]

Ginger Steak StirFry

lean steak (allowance)
Cabbage
Green Pepper
Fresh Ginger ~ 1" square, grated or thinly sliced/diced
Garlic Powder
White Wine Vinegar

Cut beef into bite sized cubes. Cut cabbage into shreds. Cut pepper into bite sized pieces ~1" square. Stir fry the veggies and ginger in non-stick pan over medium heat for about 2-3 minutes until the cabbage starts to wilt. Add the beef and sprinkle garlic powder to taste. Continue to stirfry until beef is cooked to desired doneness. Add a splash of white wine vinegar and let cook out (~10 seconds).
YUMMY!!! :hungry:

[ginger]

Hi, Shasha,

I'm a newbie here. I'm so excited about this program. First let me tell you why I decided to do this. After several failed attempts at losing weight, I had an adjustable lap band installed about 3 years ago with SOME weight loss success, but I became bulimic and unable to hold anything down, not even water. :sick: It was becoming just too unhealthy to continue on that way. I was about at my wits end, but didn't know what to do. {bangdesk} If I got the saline taking out, I'd only go back to bad eating habits again. If I keep it in, well, I'd be right back at being a bulimic again. :gurney:

Then one day I was talking to my cousin’s wife on IM and she told me about this program. I hadn't seen her in years and she recently came for a visit and let me tell you, after seeing her success, I joined immediately along with my husband and my mom. I then went and had a un-fill (saline removed) from my adjustable lap band and I am now able to eat again and hold food down. YEAH!!! I want to lose this weight and KEEP IT OFF, while being healthy doing it. So, here I am. I started my diet yesterday, along with my husband.

Now, my husband is all about flavor...heck, who isn't. I know I love flavor. It's the heart of a good dish. And this only being our 2nd night on the plan I wanted to experiment with beef and Portobello mushrooms. Now mind you, I've never cooked with Portobello mushrooms before and was kind of afraid of them...hahaha, but I fixed a dish that my husband could only describe as something that came from a fine dining restaurant. I thought he was just saying that because he was starving, but our son is a chef, and is home visiting and he too gave a big thumbs up. LOL So, I thought I'd share this simple, yet flavorful recipe. Hope you enjoy it.

Recipe:
Beef Cutlet (beef allowance - tenderized)
Cracker (allowance)
Salt
Pepper
Garlic Powder
Oregano
Whole portabella mushroom, stemmed and de-gilled (allowance)
Tomato slice (allowance)
Onion, diced (allowance)


Pre-heat oven to 350 degrees. Grind crackers w/ salt, pepper & garlic powder in food processor. Coat beef cutlet with cracker mixture and place in hot skillet that has been sprayed w/ cooking spray. Sear beef on both sides until slightly brown. Place whole mushroom on foil lined cookie sheet that has been sprayed w/ cooking spray. Season w/ salt, pepper & garlic powder. Place tomato slice on top and season w/ oregano. Sprinkle w/ onion allowance. Top w/ beef cutlet. Place in heated oven 20-30 minutes until cutlet is finished cooking. Enjoy.

{boing}

[PhyllisRis]

sounds yummy!
Welcome to the best diet! If you follow the plan you'll do fine and you're well on your way to HEALTHY weightloss!
Congratulations and best of luck!
Phyllis

[ginger]

Hi, Phyllis and HELLO to everyone else too!!! {hi}

Thanks so much. I'm happy to be here and joining everyone on this journey. I love this forum also. It's so full of information. I'm hooked!! I read earlier, somewhere...can't remember where though, that you can't have butternut squash...so I guess "squash" in our book only pertains to those listed, huh? Man, was sure hoping for some butternut squash soup. LOL

I love to cook so if anyone has any recipes that you just absolutely LOVE, please send 'em my way. Hey, what about using stocks, like homemade chicken and vegetable stock when you cook? Is that allowed?

Ya'll are such an inspiration. Thank you, thank you, thank you!!!

BTW...I'm 3 days out and 5 lbs down..woohooooo
(I know, it's probably just water weight leaving, but still...5 LBS!)
****happy dance**** {elmo} hahahaha

TTFN,
Ginger

[MrEd]

YUMMY SPINACH RISSOLES :clover: & :cow:

Meat – minced (allowance)
1 garlic clove crushed
Onion (allowance)
Spinach – using defrosted finely chopped spinach for balance of vegetable allowance.
Curry powder
Dash of chilli powder
Salt and pepper
Dried mixed herbs (optional)

Method: :thinking:
Mix all ingredients in a bowl, and make up around 8 small rissoles (they cook faster and stay together). When cooked serve with crackers allowance. For a special something dip into mayonnaise allowance.
Tip: This recipe even works with chicken mince. {elmo}

Ok, the man in me doesn't know how to mince. What do you all use to mince up a steak? I would like to try this recipe. Please and Thank you.
Ed

[PhyllisRis]

"minced" beef is the British way of saying ground beef....

[OrlandoOz]

Okay folks.... what are you using to grind your beef up with. I don't want to spend big $$ on a meat grinder so is there something small out there people are using?

Thanks
Margaret

[OrlandoOz]

I read on one of the posts that we can use jalapeno's... is this correct? I would love to spice up my dishes a little every now and then.

[sdp126]

Orlando, I saw that somewhere, too, and I use them at times to put some fire in my food. LOL

Suzanne

[CohenInAz]

I read on one of the posts that we can use jalapeno's... is this correct? I would love to spice up my dishes a little every now and then.

Are Jalapenos Peppers allowed, or restricted to certain measurements/days?

-------------------------------------------------------------

Jalapenos or any other chilies are not on the program. Only what is listed in your Customer's guide.

Regards
The 1stPersonaldiet Team

When it doubt ask your consultant!

[BaD_cApS]

YUMMY SPINACH RISSOLES :clover: & :cow:

Meat – minced (allowance)
1 garlic clove crushed
Onion (allowance)
Spinach – using defrosted finely chopped spinach for balance of vegetable allowance.
Curry powder
Dash of chilli powder
Salt and pepper
Dried mixed herbs (optional)

Method: :thinking:
Mix all ingredients in a bowl, and make up around 8 small rissoles (they cook faster and stay together). When cooked serve with crackers allowance. For a special something dip into mayonnaise allowance.
Tip: This recipe even works with chicken mince. {elmo}

I would definitely like to try this recipe but I have a question about the cooking method. What shape are rissoles supposed to be? Are they like meatballs or like patties? Also, do you cook them in boiling water or do you "fry" them in a non-stick pan with cooking spray?

I just want to add also that I've alot of success in grinding meat in my "Magic Bullet" blender! It's one of those devices they sell on an infomercial, but it really works. I've ground up steak and chicken and they both came out great. I think they also sell Magic Bullets at Target.

Diana

[Aqua Eyes]

Here's a combination that I am really loving.

Beef (allowance)
Red Onion (20 g of veg allowance)
Cabbage (makes up rest of veg allowance)

Spray pan with Pam. Add onions, cabbage and bite size pieces of beef. Stirfry and add pepper, garlic powder and tiny bit of salt until beef is cooked and cabbage is limp. I really like the combination of the flavors together and it is very quick and easy. :drool:

[BaD_cApS]

I made this last night and it was so awesome! I don't normally like meatballs, but these were really good. We used bison for the meat, but I'm sure beef would work too.

ground lean beef or bison (allowance)
crackers (allowance) crushed finely
1 tsp low-fat or non-fat mayo
10 g minced onion
10 g finely minced mushrooms
1 clove minced garlic
2-5 g minced fresh parsley to taste
salt & pepper

preheat oven to 350 F

mix all ingredients with your hands until well blended, and form meatballs using about a rounded teaspoon of mixture for each. I was able to make about 9 meatballs for my serving, and 11 for my husbands

coat a non-stick skillet with olive oil spray and brown meatballs over medium-high heat - it should only take about 5 minutes for each batch or serving

put meatballs into baking dish and cover with a lid or foil

bake for 20 minutes - then enjoy!

For the rest of my veggies, I used half my remaining allowance for a nice leafy salad w/ balsamic vinegar, and the other half for sliced mushrooms which I cooked in a non-stick skillet with olive oil spray and served over my meatballs. It was divine!

[Dayanira]

Yum! I'll try this recipe tomorrow! Thanks for sharing it.

[PhyllisRis]

I recently remembered a great taste sensation for beef. Rosemary! That's what made the prime rib at Mountain Jack's restaurant so good. So the other night I had a piece of filet mignon and sprinkled it with garlic powder and rubbed in some rosemary. After cooking, scrape off the rosemary needles and ENJOY!! It was fantastic!
I think it's important for us to add variety to our limited diet....I hear from people that they get in a rut with their foods. Think outside of the box and shake things up!!
Phyllis

[Dayanira]

I agree with you Phyllis. All my meat dishes have different taste because I keep changing the herbs all the time. And I always have at least 3 different veggies with my meals, too.

[apachejenn]

Carne Guisado (Mexican beef stew, pan version)

For beef, use entire allowance of meat with a lean cut like eye of round, top round, top sirloin, or mock tender. Cut into strips 1" wide by 2" long.

Veggie allowance use:
onion
green pepper (jalapeno)
tomato
Use whatever combination you like best and dice green pepper.

Garlic powder
Ground Coriander
Cilantro
Cumin

Grind onion, tomato, garlic powder, cumin (if you like it), and coriander with a little bit of water (however watery you want it, just not a paste). I usually just mash them all together with a fork in a cup.

I use olive oil pam spray on the pan and start cooking the meat on medium to low heat. Add tomato mixture and green peppers and allow to cook until soft and absorb the flavor of the meat and the meat absorbs the flavor of the veggies. Try not to burn the juices away. I always cook my meat medium rare. Serve and sprinkle with cilantro, and use cracker/carb portion as a "tortilla". If you want a more soupy version, I would combine all ingredients and put in a small crock pot. :indian:

[Aqua Eyes]

Hi Apachejenn,

I am pretty sure that Jalepeno is not considered a green bell pepper. If Jalepeno was o.k. to use, they would have it listed in the Customer Guide. I would check with the consultants about whether you can have jalepeno. I asked if we could have red or yellow bell pepper and the answer was NO, even though they are a bell pepper.

[apachejenn]

Oh. In the guide it says "green pepper". I don't eat green peppers either way, so I won't use it, but if it can't be used then just take that part out of the recipe or swap with green bell peppers if those are allowed.

[KMac]

Last night I made a really good cheese dish

Ricotta cheese
Spagetti Squash & Spinach w chopped onions.
Mix it in a bowl, add seasoning- garlic, italian seasoning, salt & pepper & one crumbled up saltine cracker.
Put in a little baking/muffin dish and crumble up 3 more saltines and layer them on the top of the dish.
Bake- yummy, yummy so good :)

[julie]

Meatloaf!

OMG - I just had the best dinner! Never thought meatloaf could be so exiting - but here it is:

Ground Beef (allowance) (I got a round roast, had the butcher cut off all fat and grind it)
Onion
Green Pepper
Tomato (onion, pepper and tomato weighed 35 grams - taken from veggie allowance)
2 Saltine Crackers
Water
Mushrooms (rest of veggie allowance)
Balsamic Vinegar
Garlic
Black pepper

Weigh the ground beef and set aside.
Weigh the onions, peppers and tomatoes to equal the 35 grams (more or less if desired) and add to beef
Crumble the 2 saltines into the meat/veggie bowl
Add some water, garlic, black pepper (and any other spices you like)
Mix together and put in a small baking dish (I use a 2-cup Pyrex bowl)
Chop the remaining veggie allowance of mushrooms into small pieces and saute` in Pam Olive oil spray and garlic for a few minutes.
Add a small amount of Balsamic Vinegar (about a teaspoon or so) and cook for a minute or so more.
Pour mushrooms on top of the meatloaf and bake at 300 for about 30 minutes.

One of the best dinners I've had so far. (Except for maybe the lobster I treated myself to a few days ago.)

[jay_yz250]

Ok I found that I made a nice stuffed bell pepper last night.


Top Sirloin Ground like hamburger (use daily allowance)

One Green Bell Pepper hollowed out (me i made to it to use half of veggie allowance)

Tomato cut up in small pieces (this is other half of allowance)

Garlic flakes &onion flake knead in with beef

then use a pot half full of water and with steamer basket and cook for 5 minutes
season a little with salt &pepper and enjoy!!!

[Wendy2618]

Just had this the other day...delicious!

Flat top sirloin thin, use allowance
Roasted garlic (previously roasted whole cloves of garlic with fresh cracked black pepper)
Fresh spinach with stems cut off
Tomatoes cut in shoestring strips
Herbs to season -- can vary to taste

Lay out top sirloin thin, layer on spinach, layer tomatoes across, chop garlic into large chunks or leave whole and add to liking, season with garlic powder, pepper, a little ground ginger. Roll and tie with string about every two inches or every inch if you want to cut into pinwheels. Either leave in one beef roll or cut across into pinwheels. Place in glass baking dish and bake in oven at 350 for approximately 20 minutes.

If you can't utilize all your veggies in the roll, either bake a few veggies, such as mushrooms, along side of the roll for added flavor & variety.

It turns out moist and delicious!

[ElizabethRedux]

Wendy, that sounds incredible! I'm definitely going to give that one a try!

[ElizabethRedux]

Wendy, I did a variation on your recipe. I didn't have any tomatoes, so instead, I chopped up some fresh basil with garlic, coated the steak with it (with some salt and pepper), then added the spinach. It's more like a Pesto Pinwheel! It's in the oven now and it smells divine! I'll have to let you know how it turns out.

[ls_dreamer]

If you want delicious burgers that are still juicy use buffalo! It is super lean and still juicy! Even the steaks are leaner and better (in my opinion!)! i love my buffalo burgers!!!! And this week i'm gonna try adding garlic to the meat!!!

[c2lamoreux]

@ Is_dreamer: how much is the buffalo meat. and do you buy the meat already minced or just in steak form?

[ls_dreamer]

Buffalo is more expensive but worth it! I pay between $7 and $14 per pound depending on what I get. I had buffalo steak tonight. I got a sirloin (no visible fat on mine) cut it into strips heated a pan to medium with Pam in it and then sear each side. Then I add some onion and fresh garlic and finish cooking! It is delicious then I complete my veggie portion with fresh veggies. I get ground at whole foods! It is 96% lean and fresh ground there from steaks. Whole Foods is always my saving grace when it comes to good quality meat. I was getting my steaks ground up for me and buying ground for my family when i realized there is not a significant enough difference given the cost. I talked to the butcher at my local whole foods and he said the steaks that aren't big enough or that are a day old become the ground.

Right now I am on a garlic kick I will be adding it to the chicken I am cooking tomorrow AND to my burgers on Thursday!!!!

[c2lamoreux]

WOOHOOO I'm gonna go get me some buffalo meat :]. Its time I had some burger patties. Thanks for the information Is_dreamer. I hadn't even consider Whole Foods as a place to pick up food for this diet until now.

Rock On

[jaeden]

I wrote out the whole recipe for cabbage rolls here but it won't let me post! Argh. Anyway I got the idea from the site just bento, click the link below for the recipe. I just used my beef portion and then the vegetable portion was a combination of lettuce and onions. I didn't use ginger because I don't like the taste.

Cabbage Rolls Recipe
(http://justbento.com/handbook/johbisai/bento-sized-mini-cabbage-rolls)
If you'd like to see how my version turned out, you can see it here (http://secretlyanoptimist.tumblr.com/post/1179012619/i-enjoyed-all-my-meals-today-i-didnt-work-out).

[georgiamudfudge]

Hi everyone,

I am new on here and am heading towards the 4 week weigh in on Tuesday. The recipes on here have been delicious and i am very relieved that this journey can be complimented with a variety of meals.

Tonight i tried the hamburger, which tasted gorgeous......but it didnt turn out to be hamburgers. There didnt seem to be enough meet or perhaps it wasnt "wet" enough as the moment i put it in the pan to dry fry it completely fell apart. For my veg allowance i used onion, mushrooms and spinach. Is this how it is for everyone or have i missed out a crutial ingredient that helps the burgers to stay burger shaped? :)

Thanks
Lynne