How to Prepare:
Pound meat tenderizer into steak. Cut steak into 1-1/2 inch pieces.
Thread carrot, onion, steak, green pepper, tomato and mushroom wrapped with bacon slice alternately on 6 (15 in.) skewers. Make sure carrot slice is the last item on each end to hold kabob together during grilling. Place on grill over medium hot coals.
Grill, covered, 6 minutes on each side or to desired doneness. Baste frequently with Barbecue sauce.

How to Prepare:
Brown ground beef and onions until cooked lighty.
Drain well and add everything but the cheese.
Reduce heat to low, cover and simmer 15 minutes.
Serve with cheese sprinkled over top.

Ingredients:

For Meat Patties:
1 pound ground beef — (Angus)
meat tenderizer
fresh cracked pepper
1 egg yolk
1/4 cup parmesan cheese — shredded
For Tomato Fresco:
14 ounces tomatoes, canned — 14 – 16, chopped
1 clove garlic — minced
1 shallot — minced
1 jalapeno pepper — minced
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon fresh cracked pepper
2 tablespoons olive oil

Additional ingredients:
2 slices mozzarella cheese — extra thick cut
4 tablespoons Parmesan cheese — shredded

How to Prepare:
Mix all lightly…do not overwork! Shape into 2 large thick patties.
Set aside.

Heat oil in a saucepan, and saute the garlic, shallot and jalepeno until tender. Add tomatoes and all spices, cook over medium heat for 15 minutes.
Grill or fry patties until medium rare. Place them on a ovenproof pan and top with the mozzerella slices and broil until cheese is bubbly. Place patties on plates, and top each with half of the sauce…Sprinkle each with 2 T of cheese and serve. Serves 2

Ingredients:
3 pounds beef chuck roast
chopped onion
3 tablespoons artificial sweetener
2 teaspoons yellow mustard
pepper
2 tsp paprika
2 cloves garlic — minced
salt — to 1 teaspoon – personal preference
1/3 cup vinegar — cider vinegar best
1 tablespoon worcestershire sauce
1 can tomato paste — (1.6 ounce)
1 cup water

How to Prepare:
Put meat in crock-pot. Mix all other ingredients and pour over meat.
Turn crock pot on high and let it go for about 4 hours then reduce heat to low and cook another 6 hours or so.
The longer the better. Remove meat to a plate and let cool a bit. Then shred it using two forks. Return it to sauce.
Can be eaten immediately or refrigerated for later. (if meat does not shred easily then you need to cook it longer) NOTES : No carbs
added for onion – you will need to add to carb total above depending on how much you use.

Ingredients:
1 pound beef round steak, — cut into bite-sized pieces
2 tablespoons soy sauce — low sodium if preferred
1 bunch broccoli — cut into 1″ pieces and florettes separated
1 packet sweetener
1/4 cup oil — more or less
1/2 cup water

How to Prepare:
Toss cut round steak with soy sauce and let sit 15 minutes.
Heat oil over med/high heat and quickly stir fry beef.
Remove from pan. Add broccoli, water and swetener, cover and cook 5 minutes or until broccoli is just starting to turn tender, stiring occasionally.
Add beef back in and warm through before serving.

How to Prepare:
In a large bowl, mix beef with pork rinds, egg, wosteshire, salt and pepper. Divide into 4 and form into patties.
Fry for 4 minutes on each side to brown, then add the mushrooms and liquid. Reduce heat, cover and let simmer 15 minutes,turning patties after 10 minutes. If the liquid boils off, add another 1/4 cup water.
Add the cream and remaining salt and pepper.
Cover and simmer over very low heat an additional 10 minutes or longer – until patties are cooked through.
Turn patties to coat with sauce, then pour any remaining sauce and mushrooms over to serve.
Personal note: I find that a dash of nutmeg in the cream brings out the flavor better.

Ingredients:
4 lbs. chuck roast — (4 to 6)
3 pieces celery — minced
1 onion — minced, small/medium
1/3 cup soy sauce

How to Prepare:
Cut the chuck roast into 1-2 inch cubes, place in crock pot. Add minced onion and celery. Pour soy sauce over meat. Cover. Cook on high for 1 hour, then turn heat down to low and cook for 11 hours. Shread cooked meat with a fork. This recipe is supposed to be for sandwiches, but it is just as tasty by itself!
Important — leave the fat on the roast while cooking, discard while shredding the meat. This helps to keep the meat tender.

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