1kg super lean beef mince
1 tbsp gluten free soy sauce
2 tbsp sugar free tomato sauce
1 tsp salt, pepper and garlic salt to taste. about 1 tsp each
1 cup of small chopped tomato
Mash together all of the ingredients and press the mixture into 100 gram mini loaves.
Bake for half an hour at 180 degrees celsius or grill until toasty….DELICIOUS!
Note: I always put a wee bit of Heinz reduced sugar ketchup on the top in the end. You can also serve it with bok choy asparagus, or broccoli (for phase 3 people) for the veggie..mmmm!
THESE ARE THE INGREDIENTS FOR THE SALAD
In a food processor or blender mix the following to be poured over the beef
1/2 onion
1/4 cup lime juice
1/4 cup tomato paste
4 tsp garlic
1 1/2 Tblsp apple cider vinegar
2 tsp cumin
1 tsp salt
1 tsp oregano
1 tsp allspice
Pour mix over the roast, in the slow cooker.
Pour 1 cup beef stock over the top.
Cook on low for 8 hours.
When it’s cooked, shred beef with a fork and place back into the sauce for a couple of hours to soak up the flavour.
Allow to cool, portion and freeze.
Use 100grams of pulled beef for a salad with baby spinach, cherry tomato, Spanish onion, salt and black pepper.
Makes 10 servings
80g chicken pounded flat
20 g cottage cheese mixed with Italian herbs, parsley and 1 chopped up cherry tomato and garlic
Diced tomatoes
2 tablespoons chicken stock
2 x zucchinis
2 x onions
1 x grissini stick
Mix and put onto chicken and roll the chicken up and secure with a toothpick.
Put in dish cover with diced tomatoes and 2 tablespoons chicken stock.
Cut up onion, zucchini and place around the chicken and cherry tomatoes.
Crush a grissini stick and sprinkle over chicken.
Salt and pepper over veggies and some seasoning (and example can be paprika).
Bake in oven 180 for 40 min.
Serves 1
300 grams of chicken breast chopped to even sizes
2 onions sliced thinly
3 cloves garlic chopped
6 tomatoes chopped
1 tablespoon cumin powder
1 tablespoon corriander powder
1 cup chicken stock
salt to taste
2 bay leaves
In non stick pan fry garlic and onions until softened
Add chicken and brown
Add remainder ingredients and cover – simmer for 40 mins on low heat.
Remove lid and simmer further 15 mins to reduce liquid.
Turn off heat. Allow to cool a little before shredding. Meat should be so tender it falls apart.
Serve in lettuce cups, with a salad or with cooked cabbage/spinach on the side! A great winter warmer!
Also can be done in a slow cooker or pressure cooker!
Makes 3 serving
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