(30 minutes to make.)
4 tea. Chile powder (Ancho is best)
4 tea. Instant Espresso coffee powder
2 tea. Paprika
2 tea. Dry Mustard
2 tea. packed Brown Sugar
2 tea. Oregano
1 tea Black Pepper
1/2 tea. Cumin
1/2 tea. Salt
2 lbs. Beef shoulder petite tenders
In a small bowl, mix together all the seasonings. Lightly coat meat with cooking spray and coat meat with spice mixture. Grill meat to desired doneness.
Red Eye Beans
1/2 cup finely chopped red onion
2 cloves garlic, minced
1 Tab. Canola or Olive oil
2 (15-oz.) cans Pinto Beans, drained and rinsed
1 cup water
2 Tab. Molasses
4 tea. Worcestershire sauce
2 tea. Chile powder (Ancho, preferred)
2 tea. Instant Espresso Coffee powder
1 tea. Cumin
1/2 tea. Black Pepper
1/4 tea. Salt
In a small saucepan cook the onion and garlic in the oil for 4-6 minutes or until tender. Stir in the rest of the ingredients and bring to a boil. Simmer, covered, for 15 minutes, stirring occasionally.
Serve with Tomato and Cucumber Salad with Garlic Buttermilk Dressing.
Makes 8 servings
Per Serving (1 steak, 1/3 cup beans): 303 calories, 10 g. Fat, 24 g. Carb., 6 g. Fiber, 29g. Protein
Source: Diabetes Meals by the Plate, Better Homes and Gardens