Ingredients
1 (6 lb) prime rib roast

5 cloves garlic, smashed
rosemary, roughly chopped
thyme, roughly chopped
salt and pepper
2 cups cabernet sauvignon wine
1/4 cup water or beef drippings
2 tablespoons chopped parsley

Directions
Preheat oven to 325 degrees Place the roast, rib side down, in a large roasting pan.

In a small bowl mash together garlic, rosemary, thyme, salt, pepper to make a paste.

Smear the paste generously over the entire roast.

5Roast for about 1 1/2-2 hours or approximately 20 minutes per pound for medium-rare.

Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 120-125 degrees for medium rare.

Remove the beef to a carving board and allow to rest for 20 minutes to let the juices settle.

Pour the pan juices into a fat separator so you can use the broth for the au jus and

Place the roasting pan over medium-high heat.

Add the cabernet and scrape up the brown bits in the bottom of the pan.

Continue to cook until the wine is reduced by half, about 5 minutes.

Strain the sauce through a sieve to remove the solids before serving.

Strawberries

1 lb fresh strawberries
4 ounces fat free cream cheese
1/2 teaspoon vanilla
2 1/2 teaspoons Splenda sugar substitute
Directions
Clean the strawberries and cut the tops off so that they are flat. Place them on a plate.
Using a small knife, make a hole in the bottom of the strawberries.
With a mixer, blend the cream cheese with the vanilla and splenda.
Using a small spoon, put little dollops of the cream cheese in the holes in the strawberries.
Chill until ready to serve.

Grilled Crab Legs

3-4 lbs king crab legs or dungeness crab legs, cooked
2 tablespoons olive oil
Directions
Heat grill.
Brush both sides of crab legs with oil and place on hot grill 5" to 6" from coals

Heat for 4 to 5 minutes, turning once.

Remove to plates and serve with the dipping sauce of your choice.
Red cocktail sauce, garlic butter sauce, or a thinned down guacamole dip are very nice dipping sauces.

Asparagus

1 bunch fresh asparagus (stalks approx same thickness)
1 tablespoon oil
freshly ground black pepper
1 tablespoon balsamic vinegar
Directions
1prepare asparagus by washing and snapping off tough end.
2heat oil in frying pan.
3add asparagus and keep moving around in pan until changes colour (approx 3-5 minutes) add balsamic vinegar and the pepper sprinkling over all of the asparagus.
4remove from heat and cover for a few minutes to let flavours develop.
5serve.

Crab Stuffed Mushrooms

1 pound fresh mushrooms
7 to 8 ounces crabmeat (canned or fresh picked) NOT IMITATION!
4 green onions, thinly sliced
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon ground savory
ground black pepper to taste
1/4 cup grated Parmesan cheese
1/3 cup mayonnaise
3 tablespoons grated Parmesan cheese
1/4 teaspoon paprika

Preheat the oven to 350°F.
In a medium bowl, combine crabmeat (rinse if using canned), green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.

Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.

Bake for 15 minutes. Remove from oven, and serve immediately.

Serves 6.

tomato Basil Soup

2 Cups chicken or vegetable broth
2 cups chopped fresh tomatoes
3 oz tomato paste
4-6 leaves of fresh basil rolled and sliced
1-2 cloves garlic crushed and minced
1/4 teaspoon dried oregano
pinch of marjoram
salt and pepper to taste

Puree all ingredients in a food processor or blender. pour into a saucepan and heat to a boil. Reduce and simmer for 20 minutes. Serve hot.

Curried Shrimp and Tomatoes --hCG Recipe

Shrimp
1/2 c vegetable broth or water
2 tomatoes chopped
1 tbls finely chopped onion
1 clove garlic, crushed and minced
1/8 tsp curry powder
dash of onion, garlic.
pinch of allspice, stevia to taste

Saute Shrimp with the onions and garlic for about 4 min. Add remaining ingredients. Cook for 5-10 minutes on medium heat.

Serve with Cinnamon Apple

Chili

2 Tsp Olive Oil (can use less)
30 oz ground sirloin or extra lean ground beef
1 cup chopped onion
3 cloves garlic
1 tsp oregano
1/2 tsp paprika
1 tsp cumin
1/2 tsp cheyenne pepper
1 can diced or stewed tomatoes
1 cup beef broth (non fat or low fat)
4 tbsp grated mozarella cheese

Heat the oil in pan, add beef and cook, until browned. Add the onion, garlic and all of the dried seasonings; stir well to mix and cook until onions are tender.

Add the tomatoes, and broth. Simmer, uncovered, for about 1 hour adding a little water or additional beef broth, it should be tick and soupy. Serve in warm bowls with grated cheese, onions, fat free sour cream on top.


50 protein
16 carbs and fat

Flavored Vinegars

Flavored vinegars are another way to add a little excitement to your way of eating. These vinegars also make a great gift to give to your frineds and coworkers.
In a covered quart size pan, bring one cup of vinegar to a boil. Add 1 cup of fruit, stir, and bring to a boil again. Turn off the hear and let it cool to room temperature. Mash the fruit to ensure that as much of its surface area is exposed to the vinegar as possible. (you can use a food processor or your bullet blender to process the mixture) Place in a clean 1 pint container and let it set for a week for more. At the end of the week, strain the liquid from the solids and discard. Pour the liquid into a pint jar and add white wine vinegar until the far is full. You may also use Balsamic Vinegar. A pint is equal to 32, 1 tablespoon servings. You may also add 4 tablespoons of Splenda or Truvia for a finished flavor vinegar.

Strawberries, blackberries, Blueberries, Cranberries, Raspberries, Sour Cherries, Red Currants. Are all good Fruits to use.

You may also add some herbs to a vinegar while cooking for bake a fruit and herb flavor. If you use herbs, after straining the mixture, add whole herbs to the jar for decoration.

Slaw

2 c Cabbage, shredded
2 tbsp onion, chopped fine
4 tbsp water
4 tbsp cider vinegar
1 t salt
5 tbsp splenda

In a 1 qt saucepan, bring all ingredients except cabbage to a boil and remove them from heat. Add the cabbage, stir, and let cool. Spoon into a pint bowl or jar. Will Keep for couple of weeks in the refrigerator.

4 servings

7 carbs
2 protein

Sirloin Tips with Mushroom Suace

1 TSP Olive Oil
3 cloves of garlic
1 1/2 lbs Sirloin
1 lb mushrooms
1 (8 oz) sugar free tomato sauce (like hunts)
3/4 c red wine
salt and pepper to taste


Cut beef into cubes. In a large skillet over medium heat. Heat oilive oil, add garlic, and brown beef cubes.

Add mushrooms with liquid, tomato sauce, red wine. Simmer for 45 minutes.

Serve with mixed green salad

Serves 4

P-49
C & F - 10
If using a 10 count dressing 49/20

Blackened Fish with Mango Salsa

1 mango peeled and chopped
1/4 c finely chopped red pepper
1 green onion finely chopped
2 tbls chopped cilantro
1 jalapeno pepper finely chopped
2 tbls fresh lime juice
1 tbls fresh lemon juice

Mix all ingredients together in a bowl, place in fridge for 30 min.
Serve over blackened White fish

2 servings

Protein- 33
Carbs- 10

Chicken Curry Soup

3.5 oz Chicken, cubed or shredded
small amount of onion
2 c chicken broth, fat free
garlic to taste
1/4 t curry powder
1/4 t cinnamon powder
1/4 t pumpkin pie spice or to taste
Salt and Pepper to taste

Place all ingredients in a sauce pan or deep skillet. Bring to a boil, reduce heat and simmer for 45 min.

You can also make this in the crock pot, make larger amounts and freeze for another meal.

Enjoy

Salmonm with tomato Salsa

2- 6 oz salmon fillets, skin removed
1 cup chopped tomato
1/2 Avacado, chopped
1 clove garlic, minced
1 tbls balsamic vinegar
1/4 c chopped red onion
1/4 cup chopped cilantro
salt and pepper to tast
1 lime, cut into wedges

Place Salmon in a shallow dish, add 2 cups water. Bake at 350 for 20 minutes. or until salmon is cooked as desired. Remove and put in fridge until cook.

In a small bowl, combine remaining ingredients(except lime).

Serve Salmon with Salsa spooned on top, and lime wedges.

Serves 2


Protein 43
Carbs 10

Cheese Crisps

I cup grated hard cheese(such as parmesean, romano, asagio)

Toss chese with any seasoning that you like, such as garlic, cumin, cinnamon.

Pile 1 to 4 tablespoons of cheese(depending on the size of crisp you want)
on a baking sheet covered with parchment paper. Spray with non stick spray. Flatten tops of cheese pile. Leave 2 in between each pile.

Bake for 5-6 minutes @ 350

Serve with dip or salsa or eat plain.

Cauliflower Rice

I head of Cauliflower

Process fresh Cauliflower in a flood processor until it is the size of rice. You may also use a sharp knife and chop finely, or shred with a grater.

Microwave in a covered dish, DO NOT ADD WATER.

Use in place of rice in any dish.