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Level Two Beef Recipes

Quick “Pasta” and Spaghetti Sauce
Level two

1 jar Rago Tomato and Basil low sugar Pasta Sauce
3 cloves garlic
1 small onion, diced
2Tbs. olive oil
1 pound extra lean ground beef, ground sirloin
   (can be made with ground turkey to reduce fat.)
2 pounds spaghetti squash, halved and seeded
2 pads of I Can’t Believe It’s Not Butter or butter flavored spray
½ cup reduced fat grated Parmesan cheese (optional)

Begin heating water in a large pasta pot with a liner basket. Make sure water level stays below the inner pan. When water is boiling, place the squash halves, cut sides down, in liner basket and put in pasta pot to steam for 8-10 minutes, until the squash is tender. Meanwhile, in a large skillet, heat 1 Tbs. of the oil. Add the crushed garlic cloves and onion and cook over medium high heat for 3 minutes until onion is translucent. Add ground meat and cook for 4-5 minutes until the meat browns. Reduce the heat; simmer gently for 10 minutes. Place the spaghetti squash in a serving bowl, and use a fork to pull the threads of squash from the shell. Place squash on plate and add pasta sauce to the top. Top with Parmesan cheese.

Beef Fajitas
Level 2 with whole wheat tortilla

While still reduced carb dieting, do not eat in a tortilla wrap. Serve on a plate.

4 Tbs. of Olive Oil
4 cloves garlic sliced.
4 ounce flank steak cut in strips per person
1 sweet pepper per person: red, yellow, orange or green.
1 medium onion, sliced into strips, not rings
2 Tbs. commercial salsa
2 Tbs. fat free sour cream per person
 2-4 Tbs. ground cumin (to taste)
½ - 1 tsp salt (to taste)

Pour olive oil in skillet and heat pan. Add garlic. Add chicken strips and cook. Add peppers, and onions and cook till done. Serve with South Beach Tortillas or these home made tortillas.

Whole Wheat Flour Tortillas
Level Two

4 cups white whole wheat flour
2 teaspoons Salt
4 teaspoons Baking powder
2 tablespoons Vegetable shortening
1 1/2 cups Warm water or more if needed

In a large bowl, stir together the flour, salt and baking powder. With a pastry blender, a fork or your hands, gradually work in the lard or shortening until it is all incorporated. Add enough warm water to make a soft but not sticky dough. Turn out onto a lightly floured board and knead for 5 minutes.

Divide the dough into 1/4 cup (3 oz) portions and form them into balls.

Roll each ball into a flat round about 6 inches in diameter and 1/8 inches thick. Heat a large heavy skillet over medium high heat. Place the tortillas one at a time into the dry hot skillet; cook until brown on one side, then turn and brown the other side.
Remove from the skillet and keep warm in cloth towel.

Meatloaf Mini loaves or Meatloaf
Level Two

1 1/2 Lbs Lean Ground Beef
2 Slightly Beaten Eggs
1 Green pepper (Diced)
1 onion (Diced)
4 Tbs. Low Carb Ketchup
1 Tbs. Vinegar
2 Tsp Splenda
1 Tsp Onion Powder
1 Tsp Garlic Powder
1 Tsp Salt
1 1/2 cup old fashioned oat meal (when allowing more carbs)

Grill these on grill pan to reduce fat. If you want a glaze over it, Mix additional low carb Ketchup, mustard, and Splenda for a sauce to top the meat. It’s tangy and sweet!

Chipotle Marinated Steak Wraps
Level Two

1-3 Tbs. Chipolte Seasoning, dried
2 Tbs. Extra Virgin Olive Oil
1 (1 1/4–pound) flank steak, about 1 inch thick
2 large romaine lettuce leaves, shredded (optional)
or use grilled onion and peppers
1 onion sliced (optional)
1 green pepper sliced (optional)
2 medium plum tomatoes, chopped
1 tablespoon reduced-fat sour cream
2 teaspoons fresh lime juice
1/4 teaspoon salt
4 (8-inch) whole-wheat wraps

1. Combine Olive oil and Chipolte seasoning. Pour into a reseal able bag. Sprinkle Chipolte Seasoning over beef steak, then place steak in a reseal able plastic bag and let marinate at room temperature for 1 hour.
   
2. Heat the broiler and grill pan for 10 minutes. Place steak on grill pan and cook for 4 to 5 minutes per side for medium-rare, longer for medium. Remove from the grill, transfer to a cutting board, and let steak rest for 5 minutes. Cut into thin slices across the grain.
3. While steak is resting, place onion and green pepper on grill pan and cook.
   
4. In a medium bowl, combine lettuce, tomatoes, sour cream, lime juice, and salt.
   
5. Heat wraps in a 10 inch skillet or microwave according to package directions. Divide peppers, onions, lettuce mixture and steak evenly among wraps, roll up, and serve.

Texas Beef Chili
Level Two

2 lb beef chuck or shin, in 1/2 cubes
½ cup olive oil
5 tbs. med-hot chili powder
1 lb Spanish chorizo sausage sliced 1/4 thick
3 medium onions, chopped
8 garlic cloves
1 tbs. oregano, preferably Mexican, crumbled
2 tsp cumin, ground
2 tsp salt
1 tsp fresh ground pepper
4 lb canned Italian plum tomatoes, drained and chopped
24 oz low carb beer
6 oz tomato paste

Toss meat with 3 T. olive oil and 2 T. chili powder in non-aluminum bowl. Let stand in refrigerator overnight. Heat 3 T. oil in large, heavy skillet over med-hi heat. Brown the meat in batches (do not crowd) on all sides, about 5 minutes.

Transfer to a large pot, using slotted spoon. Add chorizo to skillet and brown well. Transfer to pot using slotted spoon. Reduce heat to med-lo. Add more oil to skillet, if necessary. Add onions and cook until translucent, about 10 minutes. Add garlic, chili powder, oregano, cumin, salt and pepper. Stir 3 minutes then transfer to pot.

Stir in tomatoes, beer and tomato paste

Bring to a boil then reduce heat. Cover and simmer until meat is very tender, stirring occasionally, about 3 hours. Uncover during last hour if necessary to thicken liquid into sauce. Some good accompaniments are pinto beans and salsa as side dishes.

Yankee Chili

I make this in a Camp Dutch oven when cooking outdoors. Otherwise, this is an easy meal in the kitchen. You can substitute your favorite canned bean in place of dried beans. Kidney or black beans.

6 garlic cloves, sliced
olive oil
2 medium onion, chopped divided
1 1/4 extra lean ground beef (can use stew beef)
3-4 tablespoons chili powder (apply powder to meat while it's browning)
2 green peppers, diced (optional)
1 (15 ounce) can stewed tomatoes
1 (6 ounce) can tomato paste
Dash Frank's hot sauce
2 cups anasazi dried beans
4 - 6 cups water

Brown meat, onion ,green peppers, and garlic in large cast iron dutch oven. Stir in remaining ingredients. Stir over medium heat until mixture boils. Reduce to simmer. Simmer uncovered for 2 or 2 1/2 hours until beans are tender and blend together.