VEAL WITH GRILLED ONIONS
1 whole sliced sweet onion
100 grams veal
Remove bone and all visible fat from veal chop. Do not use ground veal because of high fat content. Sandwich the meat between sliced onions and place on George Foreman grill. Sprinkle with sea salt.  This recipe is great with chicken also.

CHILI
100 grams chopped London Broil or Round Roast
1 cup chopped tomatoes
½ cup water
2 cloves garlic crushed and minced
Pinch of garlic powder
¼ teaspoon chili powder
Pinch of oregano
Cayenne pepper to taste (optional)
Salt and pepper to taste
Brown beef in small frying pan, add garlic.
Stir in tomatoes and water.
Add spices and simmer slowly until liquid is reduced.

MINI MEATLOAF
100g ground London Broil or round roast
1/2 tsp milk
1 grissini breadstick, ground to powder
2-3 cloves minced garlic
1/2 spicy mustard (sugar free)
1/4 tsp allspice
1/8 tsp sage
Salt/pepper to taste
Preheat oven to 350.
In small bowl, combine all ingredients and form into a small loaf.

Place in glass dish, cover and bake 25-30 minutes.
Uncover dish, and bake for 5-10 minutes.
Serve immediately.


GARLIC ITALIAN ROAST
3 lb lean London broil or round roast, visible fat removed
6-8 large cloves garlic
1 t. dry oregano
1 t. sea salt
Fresh ground pepper
Water
1/6 head of cabbage OR 1 onion
Place the above in the roaster, add water until it is about 1 1/2 inches deep, and bake for 15 min. at 350.

Optionally, add potatoes and carrots for ‘the family’ and cabbage or onion for ‘the dieter’.
Continue baking an additional 45-60 minutes depending upon how done you like your roast. Slice off 3 oz. of lean roast for ‘the dieter’.

MEATBALLS
100 g ground London broil or round roast
1 grissini breadstick (ground into powder)
1 Tbsp of milk
Parsley
Basil
Oregano
Garlic
Salt
Pepper
Preheat oven to 425

In bowl, combine all ingredients and form into 1? meatballs (makes about 6-7)

Place in a baking dish on non stick aluminum foil and cook for 10 minutes, turning 1/2 way through.

INSIDE OUT FRENCH DIP
100g sliced London broil or round roast
1/2 onion – sliced into rings
1 c. water
2 cloves minced garlic
1/2 tsp thyme
1/2 tsp pepper
Preheat pan over MED heat

Add onions and garlic, cook for 5-10 min until tender
Add water, thyme and pepper.
Reduce heat & simmer 5-10min.
Add steak and return to boil, then reduce heat and simmer for another 5-10 min.
Serve steak & onions with au jus sauce.

MEAT IN TOMATO SAUCE
100 g of lean beef, chicken, shrimp, fish (or whatever meat you would like to eat)
1 large or 2 small tomatoes
1/4 tsp. of garlic salt
1/4 tsp. onion salt
1/4 tsp. Italian Seasoning (make sure it has 0 carbs)
First, slice up your tomatoes and put them into a sauce pan. Sauté on medium for about 5 minutes.While they are being heated, occasionally smash the tomatoes with a spoon.
While the tomatoes are heating, put your meat on the George Foreman or grill it somehow. When your tomatoes are heated and soft, they should have the consistency of THICK spaghetti sauce (or whatever consistency you prefer).
After the meat is properly cooked, mix it together with the tomatoes.
Add in your spices, stir, and enjoy! What a tasty treat!

ROSEMARY GARLIC STEAK
100g London broil or round roast
1 Tbsp apple cider vinegar
1 Tbsp rosemary
1 tsp garlic paste (3-5 cloves minced)
1/2 tsp crushed red pepper
In small dish, add vinegar. Add steak and coat.
In small bowl, combine rosemary, garlic and red pepper. Rub on both sides of steak.
Place steak in small dish, cover and refrigerated for at least 4 hours.
Grill until desired doneness.

Dallas Location

1218 N. Bishop Ave
Dallas, TX 75208
214-272-9258