Thursday, August 5, 2010

HCG Beef Recipes

Beef Recipes


Slow Roasted Beef Brisket
Lean beef brisket in weighed 100 gram increments
4-6 stalks celery
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
¼ cup chopped onion
5 cloves of garlic crushed and chopped
Cayenne pepper to taste
Chili pepper to taste
Salt and fresh ground black pepper to taste
Combine spices in a small bowl. Rub the mixture into the beef on all sides.
Salt the meat liberally. Place the brisket in a crock pot. Fill about ½ ways
with water. Add celery to the liquid and set crock pot on high for 30
minutes. Reduce heat to medium or low and allow to slow cook for 6-8
hours. Baste and turn the brisket periodically. You may add more of the
spice mixture if you wish. Enjoy with horseradish sauce. Save
the juices, skim the fat, and use to make flavorful sauces and dressings.
Makes multiple servings (1 protein, 1 vegetable)
Phase 3 modifications: Sear on high heat in olive oil on each side before
adding to crock pot. Horseradish sauce may be modified by adding
mayonnaise or Greek yogurt instead of beef broth.

Pot Roast
1 shoulder roast weighed in 100 gram increments
Tomatoes
5 cloves chopped garlic
½ chopped onion
1 tablespoon paprika
Cayenne to taste
Salt and black pepper to taste
Rub spices into meat on all sides. Place in crock pot and fill halfway. Add
celery to liquid. Heat on high for 30 minutes then reduce heat to low and
cook for 6-8 hours until fork tender. Separate into 9 equal servings and
enjoy. Save the juice to make sauces and dressings. Save the celery to make soup. Always refrigerate and skim off any excess fat.
Makes multiple servings (1 protein, 1 vegetable)
Phase 3 modifications: Sear on high heat with olive oil on all sides before
placing in the crock-pot to cook.

Fajitas/ Carne Asada
100 grams sliced beef or chicken cut into strips or flank steak asada
Tomatoes
Sliced onion cut into thin strips
1 clove garlic chopped
3 tablespoons lemon juice
2 tablespoons orange juice (optional)
1/8 teaspoon oregano
1/8 teaspoon chili powder or to taste
Pinch of cayenne pepper
Marinate meat in lemon juice and spices. Barbeque for carne asada or cook strips in a frying pan with garlic and onion. Add chopped tomatoes during the last 5 minutes of cooking and enjoy with lettuce leaf mock tortillas and salsa.
Makes 1 serving (1 protein, vegetable)
Phase 3 modifications: Add multi-colored bell peppers to fajitas. Use a
little butter or oil for cooking. Serve with sour cream, guacamole and
cheddar cheese if desired.

Meatloaf
100 grams lean ground beef
1 serving Melba toast crumbs
1 ketchup recipe
1 tablespoon chopped onion
1 clove minced garlic
Cayenne to taste
¼ teaspoon paprika
Crush Melba toast into fine powder. Mix with the ground beef, chopped
onion and spices. Place in a baking dish, loaf pan or muffin tin for single
servings. Baste with ketchup recipe mixture and bake at 350 for 15-20
minutes. Cook longer for multiple servings using a loaf pan. Phase 2
variations: Use apple pulp after juicing to make meatloaf sweet and moist.
Makes 1 or more servings (1 protein, 1 vegetable, 1 Melba toast)

Ground Beef Tacos
100 grams lean ground beef
Lettuce leaves
1 tablespoon finely minced onion
1 clove crushed and minced garlic
Dash of garlic powder
Dash of onion powder
Pinch of dried oregano
Fresh chopped cilantro to taste
Cayenne pepper to taste
Salt and black pepper to taste
Brown ground beef. Add onion, garlic, and spices and a little water and
simmer gently for 5-10 minutes. Add salt to taste. Serve taco style in butter
lettuce or romaine leaf mock tortillas or with a side of tomatoes or salsa.
Makes 1 serving (1 protein, 1 vegetable)
Phase 3 modifications: Serve with cheddar cheese, sour cream and
guacamole.

Veal Italian Style
100 grams veal cutlet
1 serving Melba toast crumbs
1 recipe marinara sauce (page 48)
1 tablespoon finely minced onion
1 clove of garlic crushed and minced
¼ teaspoon dried basil
1/8 teaspoon dried oregano
Pinch of marjoram
Salt and pepper to taste
Mix Melba toast crumbs with dry spices. Dip cutlet in water or lemon juice
and coat with crushed Melba spice mixture. Fry on high heat without oil.
Top with marinara sauce and bake in 350 degree oven for 20 minutes. Add
a little water to the bottom of the pan if necessary. Garnish with fresh basil,
parsley, leftover Melba spice mixture and salt and pepper to taste.
Makes 1 serving (1 protein, 1 fruit or vegetable, 1 Melba toast)
Phase 3 modifications: Top with provolone or mozzarella cheese and baste
with olive oil. Enjoy with freshly grated parmesan or sautéed mushrooms

Veal Picatta
100 grams veal cutlet
1 serving Melba toast crumbs
¼ cup vegetable broth or water
2 tablespoons caper juice
2 tablespoons lemon juice
1 clove of garlic crushed and minced
Pinch of paprika
1 bay leaf
Salt and black pepper to taste
Mix Melba toast crumbs with paprika, salt and pepper. Dip veal cutlet in
lemon juice and coat with herbed Melba toast crumbs. Fry veal cutlet in a
little lemon juice on high heat until cooked thoroughly. Set aside cooked
veal cutlet. Deglaze the pan with vegetable broth, lemon and caper juice and
add chopped garlic and bay leaf. Cook for 1-2 minutes. Remove bay leaf.
Top the veal cutlet with remaining lemon sauce and garnish with lemon
slices.
Phase 3 modifications: Deglaze the pan with ¼ cup white wine and whisk in
2 tablespoons of cold butter. Pour over veal and enjoy.
Makes 1 serving (1 protein, 1 Melba toast)

Veal Florentine
100 grams veal cutlet
1 serving Melba toast crumbs
Spinach finely chopped
¼ cup vegetable, beef broth or water
2 tablespoons lemon juice
2 leaves of basil rolled and sliced
1 clove garlic crushed and minced
1 tablespoon minced onion
Dash of garlic powder
Pinch of lemon zest
Pinch of paprika
Salt and pepper to taste
Manually tenderize veal cutlet until flattened. Mix Melba toast crumbs with
paprika, lemon zest and dry spices. Then, dip cutlet in lemon juice and
spiced Melba mixture. Fry on high heat with lemon juice until slightly
browned and cooked. Remove veal cutlet from pan and deglaze the pan
with the broth. Add garlic, onion, and basil. Add spinach to the liquid and
toss lightly until slightly cooked. Top veal cutlet with spinach mixture and
spoon remaining sauce over the top. Top with salt and pepper to taste and
serve with lemon wedges.
Makes 1 serving (1 protein, 1 vegetable, 1 Melba toast)
Phase 3 modifications: Fry with a little olive oil. Add ricotta and parmesan
cheese to the spinach mixture. Top with toasted pine nuts and parmesan
cheese curls.

Mongolian Beef with Cabbage
100 grams sliced beef
Cabbage cut into fine strips
½ cup beef broth or water
1 tablespoon apple cider vinegar
3 tablespoons orange juice (optional)
2 tablespoons lemon juice
2 tablespoons Bragg’s liquid aminos
2 cloves garlic crushed and minced
1 tablespoon green onions chopped
¼ teaspoon chili powder or to taste
Salt and pepper to taste
Stevia to taste
Combine spices into liquid ingredients. In frying pan or wok, stir fry on
high heat to combine flavors and cook beef and cabbage. Add additional
water if necessary to keep dish from burning. Add additional orange slices
for added sweetness if desired.
Makes 1 serving (1 protein, 1 vegetable)
Phase 3 modifications: Stir fry with additional vegetables such as bell
pepper or zucchini. Cook Mongolian beef with sesame, chili, peanut, or
coconut oil and use soy sauce to add additional flavor. Top with 1
tablespoon of crushed peanuts if desired.

Pepper Crusted Steak
100 grams lean steak
Fresh ground black pepper
Dash of Worcestershire sauce
Salt to taste
Manually tenderize the meat until flat. Rub meat with salt and coat liberally
with black pepper. Cook on high heat for about 3-5 minutes or throw on the
barbeque. Top with Worcestershire sauce if desired and caramelized onion
garnish. You can also cut the steak into strips and serve over a mixed green or arugala salad.
Phase 3 modifications: Top with blue cheese, onions, or sautéed mushrooms
in butter. Or, cut into thin strips and top with onions and provolone, and
make a cheese steak salad.
Makes 1 serving (1 protein)

Spaghetti-less Meat Sauce
100 grams lean ground beef (less than 7% fat)
8 ounces organic tomato sauce
2 cups chopped tomatoes
2 cloves garlic crushed and minced
1 tablespoon minced onion
½ teaspoon dried basil or 4 leaves rolled and sliced fresh basil
¼ teaspoon dried oregano
Salt and black pepper to taste
Cayenne pepper to taste
Stevia (optional)
Brown the ground beef and pat off excess oil or sauté in water and drain off
the fat. Add tomato sauce, chopped tomatoes, onion, garlic, and herbs.
Simmer on low heat for at least 30 minutes. Add water to desired
consistency. Serve atop cabbage noodles.
Makes 1 serving (1 protein, 1 vegetable)
Phase 3 modifications: Add a little olive oil, chopped green or black olives.
Top with parmesan cheese.

Beef Bourguignon
100 grams beef cubed
1 cup beef broth or water
3 tablespoons tomato paste
1 tablespoon chopped onion
1 clove garlic crushed and sliced
Pinch of dried thyme
Pinch of marjoram
Salt & pepper to taste
Lightly braise beef cubes with onion and garlic. Combine all ingredients in
small saucepan. Add liquid ingredients and spices. Slow cook for a
minimum of 30 minutes or until beef is tender. Add additional water as
needed to achieve desired consistency.
Makes 1 serving (1 protein, 1 vegetable)
Phase 3 modifications: Add ½ cup red wine, whisk in cold butter and add
additional non-starchy vegetables.

Hamburgers
100 grams lean ground hamburger (less than 7% fat)
1 tablespoon finely minced onion
1 clove finely minced garlic
Dash of garlic powder
Dash of onion powder
Cayenne pepper to taste
Salt and black pepper to taste
Mix ingredients thoroughly and form into patties (2-3). Fry in small frying
pan until desired level of doneness or grill on the barbeque. If using frying
pan add small amounts of water and deglaze pan to intensify flavors. Cook
approximately 3 minutes each side or to desired level of doneness.
Variations: Add stevia, lemon juice, and Bragg’s liquid aminos to create a
slight teriyaki flavor or top with caramelized onion garnish. Also
try lean buffalo or bison meat.
Makes 1 serving (1 protein)
Phase 3 modifications: Add crumbled gorgonzola cheese to the hamburger
meat before cooking. Top cooked hamburgers with Swiss cheese and
sautéed mushrooms or top with chili and cheese.

Cabbage Rolls
100 grams lean ground beef each serving
1 cup beef broth
1 tablespoon chopped onion
1 clove garlic crushed and minced
Dash of garlic powder
Dash of onion powder
Preheat oven to 375. Lightly blanch large cabbage leaves and set aside. In
small frying pan combine ground beef, onion, garlic and spices and cook
until brown. Spoon ground beef mixture into cabbage leaves, tuck in ends
and roll up (burrito style). Put cabbage rolls in a baking dish and add broth
to the bottom of the pan. Brush lightly with beef broth and bake in oven for
20-30 minutes. Spoon sauce over cabbage rolls periodically to keep moist.
Make multiple servings at one time for best results.
Makes 1 serving (1 protein, 1 vegetable)
Gingered Beef
100 grams beef cut into thin strips
¼ cup beef broth or water
2 tablespoons Bragg’s liquid aminos
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
1-2 tablespoons chopped green onions
¼ teaspoon fresh grated ginger
1 clove garlic crushed and minced
Salt and pepper to taste
Stevia to taste (optional)
Sauté ginger and spices in broth and liquid ingredients to release the flavors. Add the beef and stir fry gently. Deglaze the pan periodically by adding a little water. Add the chopped green onions and serve hot.
Makes 1 serving (1 protein)

Italian Beef Roll Ups
100 grams lean flank steak
Finely chopped cabbage
1 cup beef broth or water
2 tablespoons apple cider vinegar
2 tablespoons Bragg’s liquid aminos
1 clove garlic crushed and minced
1 tablespoon minced onion
1 teaspoon Italian herb mix
Salt and pepper to taste
Tenderize steak with manual meat tenderizer until flat and thin. In a frying
pan combine cabbage with spices, vinegar and aminos and cook until
slightly tender. Spoon cabbage mixture into pounded flank steak and wrap
into a roll. Fill the bottom of the pan with a little water and beef broth. Salt
and spice the top of the roll Bake in 375 degree oven for approximately 20
minutes until cooked and cabbage tender. Baste occasionally with juices to
keep the rolls moist. Variations: Substitute spinach for the cabbage filling.
Makes 1 serving (1 protein, 1 vegetable)
Phase 3 modifications: Top with herbed cream cheese, marinara sauce,
Alfredo sauce or provolone cheese and bake until bubbly and brown.
Substitute chopped broccoli and cheddar cheese for the filling.

Corned Beef with Cabbage
Beef brisket weighed in 100 gram increments
Cabbage
½ cup apple cider vinegar
½ onion chopped
1 teaspoon powdered mustard
¼ teaspoon fresh thyme
1 bay leaf
Pinch of allspice
1 teaspoon whole black peppercorns
Liquid smoke to taste (optional)
Salt and pepper to taste
Salt and pepper the beef and lightly dust with mustard. Put meat, onion and
spices into a crock-pot or large pot and cover with water. Add vinegar.
Bring to a boil and then reduce heat and simmer for 1 hour. Skim the fat
from the water as it rises. Add the cabbage to the pot and cook for an
additional 1-2 hours until the meat and cabbage are tender. Slice thinly
across the grain and serve with horseradish sauce.
Makes multiple servings (1 protein, 1 vegetable)

Corned Beef Hash
Leftover corned beef from corned beef and cabbage
Leftover cabbage, radish relish recipe, or apple relish recipe
1 tablespoon minced onion
1 clove garlic crushed and minced
Pinch of fresh thyme
Pinch of fresh chopped oregano
Salt and pepper to taste
Chop up corned beef into finely diced chunks. Combine with finely
chopped leftover cabbage or one serving of radish or apple relish and spices and mix well. Preheat non-stick or cast iron skillet. Press corned beef
mixture into pan firmly and cover. Cook for approximately 5-6 minutes on
medium heat until lightly browned. Add a little beef broth or water to
deglaze, mix and press down again cooking for an additional 5-6 minutes.
Repeat as necessary until hot and lightly browned.
Phase 3 modifications: Use butter to cook the corned beef mixture and add
bell peppers and additional vegetables if you like (make sure they are not
starchy vegetables).
Makes 1 serving (1 protein, 1 vegetable or fruit)

Baked Italian Meatballs
100 grams lean ground beef
¼ teaspoon basil
1/8 teaspoon oregano
1/8 teaspoon garlic powder
1/8 teaspoon oregano
1 tablespoon minced onion
1 clove garlic crushed and minced
1 serving Melba toast crumbs
1 recipe marinara sauce
Combine meat, crumbs and spices and mix thoroughly. Form into balls.
Place into baking dish and cover with marinara sauce. Bake for 20-30
minutes at 350 degrees. Serve hot over cabbage noodles. Garnish with fresh basil.
Makes 1 serving (1 protein, 1 vegetable, 1 Melba toast)
Phase 3 modifications: Top with sliced provolone cheese or mozzarella
cheese and bake until brown and bubbly. Top with grated parmesan.

Herbed London Broil
100 grams lean London broil cut into strips
¼ cup beef broth or water
1 tablespoon minced onion
1 clove garlic crushed and minced
1/8 teaspoon thyme
Pinch of rosemary
Salt and pepper to taste
Chopped Italian parsley
Salt and pepper the beef strips. In a small frying pan or non-stick skillet
combine London broil, herbs and beef broth. Cook until desired level of
doneness. Garnish with fresh chopped parsley.
Makes 1 serving (1 protein)

Sloppy Joes
100 grams ground beef
1 recipe barbeque sauce
Butter lettuce or any large variety lettuce leaves
Brown ground beef in small frying pan. Add barbeque sauce and a little
water to achieve desired consistency. Cook for about 5 minutes. Serve on lettuce leaves.
Makes 1 serving (1 protein, 1 vegetable)
Phase 3 modifications: Top with cheddar cheese slices and stevia
caramelized onion rings.

Savory Beef Stew
100 grams lean steak (round, London broil, or any other lean steak) finely
cubed or whole. This is a slow cooked dish so, for multiple servings, weigh
out in hundred gram increments and then divide into equal servings at the
end of the cooking process.
Chopped celery
1 cup beef broth or water
1 tablespoon chopped onion
1 clove garlic crushed and minced
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Pinch of oregano
Cayenne pepper to taste
Salt and pepper to taste
In saucepan, lightly brown cubed beef, onion and garlic. Add water,
vegetables, and spices and bring to a boil. Reduce heat and simmer for
approximately 30 minutes to an hour or until the beef is tender. Add water
as needed to create a stew like consistency. Serve hot and enjoy. Garnish
with parsley.
Makes multiple servings (1 protein, 1 vegetable)
Phase 3 modifications: Add additional non starchy vegetables.

Baked Stuffed Tomatoes
100 grams ground beef
2 medium sized tomatoes
1 serving of Melba toast crumbs
1 tablespoon finely minced onion
1 clove garlic crushed and minced
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Cayenne pepper to taste
Salt and pepper to taste
Hollow out the tomatoes, sprinkle with salt and turn upside down to drain
for 10 minutes. Brown ground beef in a small frying pan; add onion, garlic
and spices. Pack ground beef mixture into tomatoes, add small amount of
water to bottom of dish, top with Melba toast crumbs and salt, and bake in
350 degree oven for 20 minutes. Garnish with fresh parsley and serve.
Makes 1 serving (1 protein, 1 vegetable, 1 Melba toast)

Roasted Beef and Apple Kabobs
100 grams of lean good quality beef or chunked chicken
1 apple cut into large chunks
¼ onion petals
½ cup beef, chicken, or vegetable broth
3 tablespoons apple cider vinegar
1 tablespoon Bragg’s liquid aminos
Stevia to taste
Marinate beef or chicken in broth, vinegar, and spices. Layer apple, onion
petals, and beef or protein chunks on wooden or metal skewers (If using
wooden skewers soak them for a few minutes so they don’t burn). Barbeque directly or place on aluminum foil sheet and cook until desired level of doneness. Baste frequently with remaining marinade. Heat the remaining marinade in a small sauce pan and use as a dipping sauce.
Makes 1 serving (1 protein, 1 fruit)

Stuffed Chard Rolls
100 grams lean ground beef (per serving)
1 or more large chard leaves any kind
1 cup beef broth or 1 serving marinara sauce (page 48)
1 tablespoon finely minced onion
1 clove of garlic crushed and minced
1/8 teaspoon basil
1/8 teaspoon oregano
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Cayenne pepper to taste
Salt and pepper to taste
Cook ground beef with a little water. Add spices, garlic and onion to the
beef. Lightly steam chard leaves until slightly soft. Wrap ground beef in
chard leaf burrito style. Place wraps in baking dish. Cover with beef broth
and bake at 350 for 20 minutes. Garnish with fresh spices or parsley.

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