Speedy Fajita Salad

The South Beach Diet Super Quick Cookbook page 100

3/4 pound sliced lower sodium lean deli roast beef
1 tablespoon prepared taco seasoning
3 teaspoons extra virgin olive oil
1/2 large red bell pepper thinly sliced
1/2 large yellow bell pepper thinly sliced
4 cups chopped romaine lettuce
1 cup chopped tomato
1/2 cup diced red onion
3 tablespoons fresh lime juice
1/4 cup shredded monterey jack cheese
1/4 cup chopped fresh cilantro or parsley

In a medium bowl, combine the beef and taco seasoning. toss to coat.

In a large nonstick skillet heat 1 teaspoon of the oil over meduim low heat. Add the bell peppers and cook stirring often until softened about 4 minutes add the beed and cook sturring occasionally just to heat through about 2 minutes

Meanwhile place the lettuce tomato and onion in a large serving bowl. In a cup whisk together the lime juice and remaining 2 teaspoons of oil pour over lettuce mixture and toss to coat.

Dividethe lettuce mixtureamong 4 plates and top with the beed and peppers and sprinkle evenly with the cheese and cinantro and serve warm.

Variation for phase 2 serve the beef mixture with warmed whole wheat tortilla and lettuce mixture

Quick Sriracha Beef Lettuce Wraps

Quick Sriracha Beef Lettuce Wraps
(Makes 3-4 servings or 6-8 lettuce wraps; recipe adapted from Nigella Fresh.)

Ingredients:
2 tsp. neutral-flavored oil like grapeseed or peanut oil
1 lb. lean ground beef (use ground beef with less than 10% fat for South Beach Diet)
1 T fish sauce (I like Three Crabs Fish sauce by far the best)
1-2 T Sriracha Sauce (depending on how much heat you want)
1 T water
zest from one large lime
juice from one large lime (about 1 1/2 T juice)
1/4 cup thinly sliced green onion (or double that amount if you're not using the cilantro)
1/2 cup chopped cilantro
1-2 heads iceberg lettuce

Instructions:

Heat the oil in a heavy frying pan, then saute the beef until it's cooked through and starting to brown, breaking apart with a turner as it cooks.


While beef cooks, mix together the fish sauce, Sriracha Sauce, and water in a small bowl. Zest the skin of the lime and squeeze the juice. (You may need two limes to get enough juice, but only use the zest from one lime.) Thinly slice the green onions and chop the cilantro. (Most iceberg lettuce doesn't need washing, but if yours does break the heads apart gently and wash and dry the lettuce.)


When the beef is done, add the Sriracha Sauce mixture and let it sizzle until the water has evaporated, stirring a few times to get the flavor mixed through the meat. Turn off the heat and stir in the lime zest, lime juice, sliced green onions, and chopped cilantro.


Serve meat mixture with iceberg lettuce leaves to fill with meat and wrap around it, to be eaten with your hands.


This was definitely still good when the meat mixture was kept in the fridge and reheated for a very short time in the microwave, but I liked it best freshly made.

Pot Roast

3-4lb Roast (Beef, Neck, Chuck, Bottom Round)
2-3 potatoes peeled and sliced
2-3 carrots peeled and sliced
1-2 onions peeled and sliced
Garlic
1 cup beef broth
1 package of Lipton onion soup

Put all veggies in the bottom of crock pot
salt and pepper (bottom of roast)
Put garlic cloves in meat
put meat in crock pot
Sprinkle dry soup over meat
add liquid
Cook on High for 4-5 hours
on low for 8-10 hours

Beef Brisket

4Tb. Brown Sugar
4Tb. Soy Sauce
12 oz pineapple juice
1 pkg Dry Onion Soup mix

Mix all ingredients together. Pour over 3 LB Beef Brisket. Put Double foil over it and leave in the fridge all day.

In the evening bake at 325 for 2 1/2 hours, Turn off oven leaving brisket in oven all night. In the morning, slice it against the grain

Put back in juice, replace foil and refrigerate all day. Before serving put in 350 oven for 1/2 hour