INGREDIENTS
1 pound fully cooked turkey kielbasa, thinly sliced
2 medium carrots, sliced
2 celery ribs, sliced
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons canola oil
3 cups water
2 medium potatoes, diced
1 can (14-1/2 ounces) chicken broth
1 cup dry lentils
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 can (28 ounces) diced tomatoes, undrained
1 can ( 4 ounces) chopped green chilies

DIRECTIONS
In a Dutch oven, cook the kielbasa, carrots, celery, onion and garlic in oil until vegetables are almost tender, about 5 minutes. Stir in the water, potatoes, broth, lentils, salt, cumin and cayenne; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until potatoes are tender, stirring occasionally. Add tomatoes and chilies; heat through.

INGREDIENTS:

3 lb Boneless pot roast

4 Cloves garlic thinly sliced

3 Carrots cut into 1/2 in circles

1 Lg onion sliced

3/4 cup V-8 juice with hot sauce added to your taste

1/3 cup Beef Broth

1 Tablespoon horseradish (you can add more to your taste)

1 Teaspoon Worcestershire sauce (optional)

4 Teaspoons cornstarch (optional)

DIRECTIONS:  Preheat oven 325 degrees.  Using a heavy pot place trimed pot roast in it.  Using a sharp knife cut 1 inch cuts into the meat all over and insert the garlic.  Brown roast on top of the stove on all sides.  Mix all other ingredients and add to the pot roast.  If you feel there is not enough liquid in the pot add a little more V-8.  You should have approx. 2-3 inches of liquid in the pot.  Cover and bake for 2/12-3 1/2 hours.  Check often to make sure liquid has not evaporated.  If liquid is gone continue to add V-8 or broth or water.  When you insert a cooking fork and it it slides off the meat, it will be finished.  At this point you can remove the meat and vegetables, add corn starch (optional) to make a gravy.  Cut meat into slices or pieces, place on a serving plate with vegetables.

COMMENTS:  This is a no fail pot roast.  You can also cook some potatoes to serve along with the meat.  You can also add you favorite spices when cooking the pot roast.

INGREDIENTS:

1 Package of extra thin steak (flank, round, chuck)
l lb Fresh Spinach

1 Red Bell Pepper

1 Package Fat Free Cream Cheese

Garlic

Tooth Picks

Favorite spices

DIRECTIONS: Mix the cream cheese with garlic and your favorite spices. spread a layer of the cheese mixture on one side of the steaks. Add spinach and sliced red peppers and roll up the steaks. Stick with tooth picks so they don’t come apart. Place in a shallow baking dish and bake at 350 degrees. Cook until your desired temperature. Check every 15 minutes.

COMMENTS: This recipe is for those WL Patients that are out at least 3-5 months. You will not be able to eat a lot of this so cut the steak in small roll ups. Make sure that all fat is cut off before rolling. If you have a desire for hot foods, you could add red pepper flakes or hot peppers also.

INGREDIENTS

1 lb lean ground beef, chicken or turkey

1 onion (sliced)

1 green pepper (sliced)

2 carrots (sliced)

2 large zucchini (1 diced, 1 sliced)

2 cloves garlic (minced)

1 can diced

16oz V8 juice

2 tablespoons Italian Seasoning or to taste

16oz nonfat/lowfat cottage cheese

2 cups mozzarella cheese

Directions:

In a large skillet, brown meat.  Drain fat, add onion, green pepper, carrots, black olives, diced zucchini and garlic.  Saute until onions are transparent.  Add tomatoes, V-8 juice and italian seasoning, simmering until thickened.  While the sauce is simmering, slicked the other zucchini and set aside.  When sauce is done, preheat overn to 350.  In a casserole dish, pour in enough sauce to just cover the bottom of the pan.  Layer in half each of the sliced zucchini, sauce, cottage cheese and mozzarella cheese.  Repeat the layers.  Place in oven and cook until the cheese is bubbly and lightly browned.  Aprox. 45 mins. Let cool 5 minutes and serve