Atkins and Paleo Challenge Box Set (10 in 1): Over 400 Atkins and Paleo Recipes With Pressure, Slow Cooker and Cast Iron for Busy People (Atkins Diet & Paleo Recipes) (8 page)

Name: Ribs in Soy Sauce

Someone gave me apricot reserves, and I was determined to find a dish that can best make use of it. So with a few ribs on the freezer and the preserves, I gave in to my sweet tooth with this sweet and salty recipe. Be patient with the cooking time, though, the low carb content plus the tender meat falling from the ribs are all worth it.

Ingredients:

• 64 oz. pork spareribs
  
• 2 tsp garlic, minced
  
• 3 tbsp apricot preserves
  
• 4 tbsp soy sauce
  
• 1 packet Splenda
  
• 1 tbsp barbecue sauce
  

Let’s Get Cooking!

1. Put the garlic, Splenda, soy sauce and apricot into a bowl, mix until well combined
   
2. Coat the ribs with the apricot mixture
   
3. Put the ribs into the slow cooker
   
4. Cover and cook for 8 hours on low
   

Name: Mexican Beef

Here is another tip for slow cooked meals, shredding almost doubles the flavor. When you cook this recipe, once the meat is done, try shredding it with a fork and then putting the meat back into the slow cooker. The juices from the pot will infuse more flavors into the meat.

Ingredients:

• 2 ½ lb beef brisket
  
• 1 tsp soy sauce
  
• 4 cloves garlic
  
• 1 cup onion
  
• 1 ancho chili
  
• 1 negro chili
  
• 1 dried chili
  
• 28 oz chipotle chilies
  
• 2 tbsp adobo sauce
  
• 1 cup apple cider vinegar
  
• 1 tsp oregano
  
• 1 tsp cumin
  
• 1 tsp allspice
  
• 1 bay leaf
  
• 2 cups chicken broth
  
• 1 tsp vegetable oil
  
• Salt and pepper to taste
  

Let’s Get Cooking!

1. Put the dried chili into a pan and roast for 3 minutes
   
2. Pour the broth and allow to boil
   
3. Lower the heat to simmer for 15 minutes
   
4. In a separate pan, put the oil and cook the onions until translucent
   
5. Add the spices, adobo sauce, garlic and chipotles, cook for 2 minutes
   
6. Pour the vinegar and soy sauce, remove from heat and set aside
   
7. Put the roasted dried chili and the broth into a blender
   
8. Add the chipotle mixture to the blender, pulse until smooth
   
9. Add the beef to the slow cooker and sprinkle with salt and pepper
   
10. Pour the blended mixture into the slow cooker
    
11. Cover and cook for 8 hours on low
    
12. Remove the cooker and shred the meat with a fork
    
13. Cover and cook again for another 30 minutes
    
14. Serve
    

Name: Beef and Limes

Lime juice adds that much needed clean taste for every beef recipe. It balances the flavor and refreshes the palate. Some of my family are not fans of lime juice, so if you ever encounter that issue, I recommend substitutes. Lemon juice is a quick fix for those who do not like lime juice as much as I do.

Ingredients:

• 3 lbs round beef roast
  
• 4 tbsp lime juice
  
• 2 tbsp Worcestershire sauce
  
• ½ cup beef broth
  
• 3 serrano chiles, cut the stems, remove the seeds and mince
  
• 1 cup tomatoes, diced
  
• 1 ½ cup onion, diced
  
• 1 cup bell pepper, diced
  
• 3 cloves garlic, minced
  
• ½ tsp oregano
  
• Salt and pepper to taste
  

Let’s Get Cooking!

1. Sprinkle salt and pepper to the beef, put into the slow cooker
   
2. Put the broth, lime juice and Worcestershire sauce into a bowl, stir until well combined, pour into the slow cooker
   
3. Cover and cook for 8 hours on low
   
4. Remove the cover and shred with forks
   
5. Cover again and cook for another 30 minutes on low
   
6. Serve
   

Name: Spicy Beef

From time to time, I like spicy flavors on my dishes. Plus, I have heard that pepper or spicy food is supposed to help in burning fat. Not sure if that is true but every bit of help counts in the battle for weight control. I checked with a dietician friend, and she said there is still no verifiable evidence that spicy food does burn fat. Still, I added few more extra pepper flakes for this recipe.

Ingredients:

• 2 lbs beef roast
  
• 2 cup beef broth
  
• ½ cup red wine
  
• 6 cloves garlic, minced
  
• 1 onion, sliced
  
• 1 tsp red pepper flakes
  
• Salt and pepper
  

Let’s Get Cooking!

1. Sprinkle salt and pepper over the roast
   
2. Put the roast and all ingredients into the slow cooker
   
3. Cover and cook for 8 hours on low
   
4. Shred the meat with fork
   
5. Serve
   

Name: Burritos

This has to be the best guilt-free burritos I have ever tasted. Before I started with the challenge, I always ate burritos the old fashioned way with the tortilla wraps. I saw a Korean dish where they used lettuce leaves to wrap the meat. I decided to give it a try, and it worked very well.

Ingredients:

• 32 oz steak, deboned and cooked
  
• 1 bunch lettuce leaves
  
• 2 onions
  
• ½ tsp cumin
  
• 1 tsp garlic, minced
  
• 2 tsp chili powder
  
• 1 Jalapeno pepper
  
• 4 tbsp taco sauce
  
• Salt and pepper to taste
  

Let’s Get Cooking!

1. Prepare the steak by trimming as much of the fat as possible
   
2. Put the steak and all the remaining ingredients into the slow cooker
   
3. Cover and cook for 8 hours on low
   
4. Shred the beef with forks
   
5. Scoop ½ cup of the liquid in the slow cooker into a bowl
   
6. Mix with the meat
   
7. Put the lettuce leaves on a flat surface
   
8. Scoop the meat into equal portions in the middle of the leaves
   
9. Roll the leaves to seal the meat
   
10. Serve
    

Name: Beef with Tomatoes

It was one of those days where I am just too lazy to labor in the kitchen. I just want to sit back, watch my favorite series and have a restful weekend that I deserve. Still, I have to cook something for lunch, and this recipe will do just the trick. With less than 5 minutes, I got all my ingredients ready, and I let the slow cooker do the rest for me.

Ingredients:

• 2 lbs flank steak
  
• 1 onion, thinly sliced
  
• 4 cloves garlic, minced
  
• 1 cup beef broth
  
• 1 green pepper
  
• 1 yellow pepper
  
• 1 tsp oregano
  
• 1 tsp cumin
  
• 1 bay leaf
  
• 3 tbsp tomato paste
  
• Salt and pepper to taste
  

Let’s Get Cooking!

1. Coat the slow cooker pot with cooking spray
   
2. Put all ingredients into the slow cooker
   
3. Cover and cook for 8 hours on low
   
4. Serve