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1/2 C Soy Sauce
1/4 C Worcestershire Sauce
1/2 t Liquid Smoke
1 t Tabasco
1 t Garlic Powder
1 t Onion Powder
1/2 t Black Pepper
1/2 C Splenda Brown Sugar

Mix and marinate the beef. Follow directions for my other Beef Jerky Recipes

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2.5 Lbs Pork Tenderloin
1 T Garlic Powder
1 T Onion Powder
1 t Ground Cumin
1 t Morton Hot Salt
1 t Old Hickory Smoked Salt
2 pkgs NatraTaste Sweetener

1 Large Onion diced
3 Large Carrots diced
3 Celery stalks, diced
1 C DietRite Cola
1 T Arrowroot

• Blend spices and rub into the meat. Place in covered container and allow to marinate in the refrigerator for 8 hours.
• Place large sauce pot on stove, add 2 Tablespoons of “I Can’t Believe It’s Not Butter” spray and bring to medium-high heat.
• Toss in the tenderloin and brown on all sides. Remove the Meat from the pan and set aside
• Add in the Onions, carrots and celery and allow to cook for 1 minute stirring constantly
• Turn heat to high, add in the Cola to deglaze the pan
• Nestle the Meat back in with the Vegetables
• Turn heat to low, cover and roast for 45 minutes (turning the meat at 20 minutes)
• Remove Tenderloin from the pan and allow to rest for a few minutes while adding 1 Tablespoon Arrowroot to the sauce in the pan and bring to a quick boil to thicken
• Slice the meat and spoon sauce

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Lime-Chili Marinade

1/2 C Lime Juice
1/2 C Water
2 t Garlic Powder
1 t Onion Powder
2 t Salt
1 T Chili Powder
2 pkgs NatraTaste Sweetener

Lemon-Worcestershire Marinade

1/2 C Lemon Juice
1/2 Water
1/3 C Worcestershire
2 pkgs NatraTaste Sweetener
1 t Salt
2 t Pepper (finely ground)

Same prep instructions on my other Beef Jerky recipes

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Two recipes for flavored beef jerky.  One using a Korean Bul-Go-Gi (불고기) inspired marinade and the other using a Taco seasoning flavor.

First the Korean Bul-Go-Gi marinade.  Very easy marinade to make

1/2 C. Soy Sauce
1/2 C. Water
2 pkgs Artificial sweetner (I prefer NatraTaste)
2 cloves Garlic – minced
1/2 bunch Green Onions – chopped
Black pepper to taste

Now for the Taco flavored marinade

2 t. Morton Hot Salt
2 T Chili Powder
1 t Garlic Powder
1 t Cumin
2 t Onion Powder
4 T Apple Cider Vinegar
1 C. Water
1/2 Med Onion – diced

To add a little heat mix in 1 T Tobasco

Place the above mixes in ziploc freezer storage bags along with 1 pound of very thinly sliced flank/flap meat(trim as much fat away from the meat as you can) and make sure the meat is coated thoroughly.  Squeeze as much air out of the bag as possible and place laying flat in the refrigerator for 24 Hours

After marinating for 24 hours (or more) remove meat from the storage bags and pat dry to remove the excess moisture and the diced onions, etc…

Arrange the strips of beef on the racks of your dehydrator and run it per the manufacturers directions.

I like to turn the strips over every hour or so while they are drying.  Note that I also will put a few “smaller” pieces on the top rack so I can sample bits for doneness

Korean Bul-Go-Gi flavored meat in the dehydrator ready to go

Taco meat flavored beef ready to start drying too

When completed store the dried jerky in ziploc storage bags

The finished Korean Bul-Go-Gi strips

Finished Taco meat flavored Jerky

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28 oz Can Diced Tomatoes
28 oz Can Crushed Tomatoes
1/4 C. Lime Juice
1/4 C. Lemon Juice
4-5 T. Tabasco
1 Med Red Onion diced
1 Med Cucumber diced
7 Green Onions diced
1 T Salt
1/4 C. Cilantro chopped
4 C. Salad shrimp
16 oz Flake style Krab

Mix well and allow to chill.

You could also eat this Ceviche as a cold soup

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1/4 Cup Lime Juice
1 Garlic Clove, minced
1 T Habanero Hot Sauce
1 oz I can’t Believe it’s Not Butter Spray
2 T chopped Cilantro
1/4 t Salt
6 boneless Pork Chops/Loin

Whisk together Lime Juice, garlic, hot sauce, salt and slowly add the Butter spray whisking well.

Place lightly seasoned (salt and pepper) pork chops under the broiler for 3 minutes per side. Finish on the same grill pan as the summer squash.

Grill thin sliced summer squash on a grill pan sprayed lightly with “I can’t Believe it’s Not Butter Spray”

While letting the Pork rest whisk the cilantro into the Sauce.

Slice the Pork into thin strips, drizzle the sauce over the pork and serve with Lettuce leaves to make a wrap.

You could also make a double batch of the sauce. Use half as a marinade and the other half as a drizzle.

Here is a link to the inspiration recipe

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Made this recipe up on the fly last evening. Simple, quick and
flavorful

16 oz Flat Iron Steak (cut into 8 oz portions)
1 Large Onion
16 oz Herdez Salsa Verde http://www.mexgrocer.com/1222.html

Cut the onions into half rings. Place onions in frying pan sprayed with PAM (med-high)
to start to caramelize. Salt and pepper the Steak and place in pan
to sear on both sides. Turn heat down to med-low.  Pour half the
bottle of Salsa Verde over the steaks. Cover and allow to simmer for
9 minutes.  Turn the meat over and simmer for an additional 9 minutes.

Slice the meat into thin strips with the Salsa Verde and onions form the pan poured back over
the meat.

Serve with warm small flour tortillas and diced up Avocado. Would also be good with small fried potatoes with the Salsa Verde as a “gravy”.

Of course on this diet I could not have the tortillas or the Avocado
(Lori did however). Just ate mine as a Steak. Can use lettuce cups as shown.

Side is Mock Sweet Potatoes with Habanero Hot Sauce added to taste to “kick’em” up a bit.  Good blend of heat and sweet.

Plus a glass of Home made Soda. This glass is using a teaspoon of Cherry Extract

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5 oz Pork Loin (6 pieces)
2 28 oz Cans Whole Fire Roasted Tomatoes
1/4 C Apple Cinder Vinegar
1 8 oz Can Tomato Paste
4 cloved Minced Garlic
1 t garlic Powder
2 t Italian Seasoning
1 Large Onion

Pan sear the pork loins in a pan sprayed with PAM.  Remove the pork from the pan, turn the heat down to Med-Low and add in the Cider Vinegar to deglaze the pan.  Put the rest of the ingredients into the pan and blend together to mix the spices.  Put the Pork loin pieces back into the pan pushed down into the sauce.  Cover and allow to simmer for 15 minutes.

You can always add additional veggies like whole mushrooms, etc…

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This is another PSMF take on a holiday sidedish favorite of mine.  Mashed Sweet Potatoes using Carrots

5 Large Carrots cut into chunks
1/2 t Ground Cinnamon
2 packets NatraTaste Sweetener
2 T “I Can’t Believe It’s Not Butter” spray

Boil or steam the Carrots until tender.  Place softened carrots n Food Processor and add the Cinnamon, Sweetener and Butter spray.  Mix until smooth.  Salt and Pepper to taste.

Serve with a pan seared Turkey breast filet.

Also very tasty to blend in some Habanero hot sauce to serve with a “Mexican” inspired meal to kick up a nice blend of heat and sweet

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2.5 lbs Ground Turkey

Brown the Turkey and add the following “Taco Seasoning Mix”

2 t Morton Hot Salt
2 T Chili Powder
1 t Garlic Powder
1 t Ground Cumin
2 t Onion Powder
4 T Apple Cider Vinegar
2 T Dried/Chopped Onions

Serve with leaves of crispy Iceberg Lettuce leaves (as a wrap) or in a bowl with shredded lettuce as a salad.  Top either preparation with a “Pico de Gallo” and some hot sauce to taste.

Pico de Gallo

6 med  Tomatos, diced
1 med Onion, diced
1/4 C Cilantro, chopped
Garlic powder, to taste
Salt, to taste

A tasty way to enjoy this recipe:
3 oz of the Turkey meat mixture served over 2 oz of Mixed Lettuce leaves topped with 1 oz of the Pico de Gallo with 1 T of Walden Farm’s Blue Cheese Dressing.  Sprinkle with Hot Sauce to taste.

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This is a PSMF take on a holiday sidedish favorite of mine.  Candied Carrots with an Orange Glaze

1 Can (14.5 oz) Sliced Carrots
1 T “I Can’t Believe It’s Not Butter” spray
1/4 t Orange flavored Extract
1 packet NatraTaste Sweetener
Salt and Pepper to taste

Combine the above and mix well.  Place in fridge for 1-2 hours to marinate.  Heat in the microwave or over low heat until desired temp.

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2 medium zucchini cut into 1/4-inch square 3-inch long french fry-like sticks (scape the seeds from the zucchini)
Pam cooking spray
1 T dried Oregano
1 T ground Cumin
1 T Grill seasoning

Preheat oven to 500 degrees F.
Arrange zucchini on nonstick cookie sheet. Spray zucchini with cooking spray. Combine spices and sprinkle over the zucchini fries. Place in very hot oven and cook 15 to 18 minutes.

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Turkey Chili

2 Lb Ground Turkey
1 L Onion (diced)
Salt and Pepper to taste

2 10 oz Cans Diced Tomatoes
1 14 oz Can Crushed Tomato
1 6 oz Can Tomato Paste
2 T Hot Sauce
6 T Chili Powder
2 cloves (minced) Garlic
1 T Garlic Powder
2 T Wocestershire
2 T Lemon Juice
1 10 oz Can Water

Saute Turkey and diced onion until brown.

Add Turkey and onions to sauce pot with the balance of the ingredients.  Bring to a boil then turn heat to low, cover and allow to simmer for 1 hour.

Serve over steamed vegatables or garish with chopped/grated cabbage for some additional “crunch”

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1 boneless/skinless Chicken Breast
1 large Zucchini
3.5 oz sliced Mushrooms
1 t crushed Garlic
3 T Walden Farms Alfredo Sauce

Use a vegetable peeler to peel 3.5 oz of strips from the zucchini.
Heat a sauce pan with water.  Season with Salt and pepper and bring water to a simmer
Heat a frying pan.  Spray with Pam and add the crushed garlic.
Add the Chicken breast (cut into strips).  When the Chicken begins to brown add the mushroom slices and the Alfredo sauce
Blanch the zucchini strips in the seasoned water (just to warm them) then drain and plate.  Place the Chicken, mushrooms and Alfredo sauce over the zucchini as if they were pasta.

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Fish Fillets (Sea Bass, Cod, etc…) cut into 4 oz portions
4 cloves roasted minced Garlic
2 t “I Can’t Believe It’s Not Butter” spray
2 t Lemon Juice
1/2 t Salt
Minced Cilantro
1/4 t Paprika

Mix the Butter and Lemon juice and lightly baste the fish.  Sprinkle the salt, garlic and paprica over the fish.  Place in oven 2-3″ away from the brolier (10-12 minutes)
Sprinkle the fish with the minced Cilantro

Serve with a vegetable medley.

1 C sliced Summer Squash
1 C sliced Zucchini
1/2 med Onion, chopped
5 med mushrooms, sliced

Heat in frying pan on medium until the onions are translucent.

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Serve the Sauce over Vegetables or Chicken Breasts

1 lb ground Turkey
1 large Onion, chopped
2 cloves Garlic, minced
2 (1 lb) cans whole Tomatoes (chopped)
1 (8 oz) can Tomato sauce
1 (12 oz) can Tomato paste
1 cup beef bouillon
2 T minced Parsley
1 package Artifical Sweetener (Natra Sweet, Sugar Twin, etc…)
2 t Italian Seasoning
1 t Salt
1/4 t Pepper

Cook meat, onion and garlic in a large frying pan
Combine meat mixture and the other ingredients in a slow cooker.  Cover and cook 6-8 hours
Serve over steamed Italian vegetables (broccoli, zucchini & squash).  Also good with a grilled or baked Chicken breast.

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Filling
1/2 C lemon flavored tea
1 lb extra lean ground Turkey (I like to use 1/2 lb Turkey & 1/2 lb Pork)
1/2 t ground Cumin
1/4 C Lemon Juice
1/2 C chopped Green Onions
1 t Chili Powder
1 T chopped Parsley
1 T Apple Cinder Vinegar
2 cloves minced Garlic
Salt & Pepper to taste
Tabasco to taste

Wrap
Fresh/crisp Lettuce leaves
Chopped Tomato

Prepare a cup of Hot tea. Measure 1/2 C of the Tea and place in a skillet.  Heat until simmering
Add the ground meat.  Tossing frequently
Add the remaining filling ingredients and continue turning until the meat is fully cooked
Continue to simmer until most of the juices in the pan are evaporated (5-10 min.)
Place meat mixture in a food processor and pulse until finely minced
Additional seasoning to taste

Add about 2 T of the mixture to a a lettuce leaf with some chopped tomatoes and wrap into a roll.