South Beach Shuffle

I've restarted on the South Beach shuffle (see the reason for walking: PCOS and weight gain), with a steady Phase 1.5 planned until July 16 (then we leave for vacation). So, if I can manage no grains, but fruit, veggies and protein until then, let's see how I do. I'm limiting my fruit intake to 2 servings per day (max).

Tuesday's lunch was one for the recipe file: Curried Beef. :)

Ingredients:

• · 2 lbs stew beef (or any other cheap cut of beef in 2 inch cubes, example: this would be good with round steak)
• · 2 15-ounce cans tomato sauce
• · 3 tbsp curry powder ( I use 4, 2 hot, 2 sweet)
• · 2tsp onion powder (or 1 whole chopped onion)
• · 2 chicken bouillon cubes (or 1 tsp of Penzey's chicken stock paste)
• · 1 tsp salt
• · 2 tsp black pepper
• · 1 tsp smoked paprika
• · 2 tsp ground ginger
• · ½ bag frozen peas

Directions:

1. Spray insert of crock pot w/ non-stick spray.
2. 2. Combine tomato sauce through ginger from ingredient list and whisk together
3. 3. Add to slow cooker with stew beef
4. 4. Cook on low for 8 hours (high for 4), add frozen peas, stir in and cook for an additional 40 minutes on high.