Ingredients:

3 lb beef stew meat, (organic range fed if possible)
1/2 cup of all purpose flour
2 teaspoons sea salt
1/8 teaspoon of lemon pepper (or black)
1/2 teaspoon of dry mustard
1/4 teaspoon chili powder
1/8 teaspoon of nutmeg
1/8 teaspoon of cinnamon
1/8 teaspoon of ground cloves
1 package of egg noodles
2 medium onions, thinly sliced and separated into rings
2 cloves of garlic, minced
2 (4 oz. each) cans sliced mushrooms, drained, or 8 oz fresh sliced
1 (10.5 oz.) can condensed organic beef broth
4 to 6 tablespoons white wine
1 1/2 cups of sour cream (16 oz.)
6 tablespoon EVOO (Extra Virgin Olive Oil)

Preparation:

Heat 2 tablespoons of EVOO in a large heavy skillet over medium heat.
Trim all the excess fat and sinew from meat, cut into 3-inch strips about 1/4″ thick by 1″ wide and place in a large bowl.
Combine all dry ingredients and mix well. Pour over meat and mix to thoroughly coat meat and not leave any dry ingredients in bottom of the bowl.
Transfer the onions, garlic, mushrooms and coated meat to skillet and lightly brown turning frequently and adding 2 to 4 tablespoons of EVOO during process.
After about 8 minutes add the beef broth and wine. Stir well with a wooden spoon scraping the skillet bottom to get up all of the baked on crust (helps with flavor).
Transfer the skillet contents to a slow cooker (crock pot) and cook on low setting for 8 to 10 hours.

Serve with egg noodle (about 1/2 cup per person).
Yields 4 servings.

Good diet.

Ingredients:

12 ounces strips loin steak
2 portabella mushrooms
2 yellow bell peppers
1 head broccoli
1/3 cup soy sauce
1/4 cup sherry wine
2 tablespoons fresh ginger, grated
1 tablespoon brown sugar
1 tablespoon cornstarch
3 garlic cloves, minced
1 teaspoon dark sesame oil
1/2 cup fresh cilantro, chopped (optional)

Preparation:

Discard excess fat from the steak and cut meat into thin, bite-sized strips.
Slice broccoli florets from the stalk. Cut into pieces, then peel the stalks and slice into thin rounds.
Cut and discard the stems from each mushroom, then thickly slice the caps.
Slice the peppers into thin strips.
In a small bowl, stir the soy sauce with the sherry, brown sugar, cornstarch, ginger, garlic and sesame oil until the cornstarch is dissolved.
Coat a large frying pan or wok with vegetable oil and set over medium heat.
Add the steak and stir fry until it changes colour, 3 to 4 minutes.
Add the vegetables and stir the sauce.
Stir fry until the vegetables are tender crisp, 4 to 5 minutes.
Mix in the cilantro.
Serve over noodles or rice.

Yields 3 servings.

Ingredients:

1 1/2 lb. lean beef flank steak
3/4 Cup dry red wine
1 1/2 tsp. lemon pepper
1/2 tsp. minced garlic
Cooking spray

Preparation:

Place wine, garlic and lemon pepper together in a large mixing bowl and mix well.
Place the steaks in a large container with a lid. Pour the wine mixture over the steaks.
Flip steaks to make sure both sides are coated well.
Cover and place in the refrigerator for 24 hours.
Flip the steaks a few times while marinating so the steaks are evenly coated.
Spray a broiler pan with the cooking spray then place the steaks on the broiler pan.
Broil about 4 inches from the heat for 6 minutes.
Turn the steaks and broil 6 more minutes.

Broiled red wine beef steak recipe sent in by Jen B.

Ingredients:

2 – 3 pounds fryer chicken, cut into pieces
3/4 cup flour
Vegetable oil
Salt and Pepper to taste

Preparation:
Wash chicken and let it drain well. Put enough vegetable oil in a large skillet to a depth of 1-inch. Heat oil on medium high setting. Salt and pepper chicken to taste.
Put flour in a bag and shake each piece of chicken individually to coat well. When oil is hot, place chicken in skillet; don’t crowd pieces.
Cook on 1 side until light brown, about 15 to 20 minutes.

Voila! This easy fried chicken is ready to be enjoyed.

Ingredients:

3 1/2 lb Salmon
1 Lemon
1 tbs Vegetable Oil or butter
Salt and Pepper to taste

Preparation:

Lay a piece of silver foil, large enough to wrap the salmon in a very loose parcel, on a baking tray.
If the salmon is to be served hot, grease the foil with the butter, or use the oil if serving the salmon cold. Thinly slice the lemon and put about half on the foil. Put the salmon on top, with a few slices of lemon inside and lay the rest of the lemon along the top of the salmon.
Season generously and wrap loosely, making sure the edges are securely folded together so that no steam can escape. Put into a medium oven, 180C, for 10 minutes per pound.
If serving hot, take it out of the oven and let it stand for a further 10 minutes.
If serving cold, leave the salmon in the foil for two to three hours.

To serve: Unwrap salmon and gently pull off the skin.

Ingredients:

12 pork chops
1/2 kg potatoes, cooked and cut in pieces
1 1/2 cup hemstitch, cooked and cut in pieces
1 cup white wine
3 carrots, minced
1 onion, chopped
1 clove garlic, chopped
Salt and pepper to taste

Preparation:

Season the chops with salt and pepper.
Fry the onion and garlic in vegetable oil.
Add the chops, carrots, potatoes and hemstitch.
Add wine, cover and cook on low heat for 20 minutes.
Remove from heat and serve.

Ingredients:

1 chicken – cut into 8 pieces
1 cup ketchup
1/4 cup firmly packed brown sugar
2 tablespoon white vinegar
1 tablespoon instant minced onion
2 tablespoon Worcestershire or steak sauce
2 tablespoons mustard

Preparation:

Preheat the oven to 350F. Place the chicken in a 9″ x 13″ baking dish that has been coated with nonstick cooking spray and bake for 25 minutes.
Meanwhile, in a medium-sized bowl, mix together the remaining ingredients.
Preheat the grill to medium heat. Coat the chicken with the sauce mixture and place on the grill.
Grill for 15 to 20 minutes, or until the juices run clear and no pink remains, turning halfway through the grilling.

Makes 4 servings.