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Add salt to the garlic and process to a paste. Pat the garlic paste over the top and sides of roast in an even layer. Place the bay leaves evenly over the garlic. Place the trimmed strip of fat over the garlic and bay leaves. Tie in place with kitchen string. Sprinkle the roast all over with salt and pepper to taste. Place in a roasting pan and pour red wine into the bottom of the pan. Roast 20 minutes per pound for medium done. Let stand 5 minutes before carving. Serves 8 Nutritional facts per serving Protein: 28 grams Carbohydrates: 1 gram Protein-Rich Entrees Oven-Baked Spareribs 3 tablespoons hoisin sauce 2 tablespoons dark soy sauce 2 tablespoons light soy sauce 2 tablespoons honey 1 tablespoon sherry l tablespoon tomato ketchup 1 tablespoon Splenda 1 garlic clove, chopped fine 2 pounds spareribs, cut lengthwise into 3 pieces Preheat the oven to 350°. Combine all ingredients but the spareribs in a shallow dish or pan. Add the spareribs and marinate overnight. Line a shal- low pan with aluminum foil. Roast the ribs 45 minutes. Turn the heat down to 325° and roast for another 15 minutes. When shrinkage occurs, the ribs are finished. Serves 4 to 6 Nutritional facts per serving Protein: 24 grams Carbohydrates: 2 grams Mexican Steak 4 steaks, about 6 ounces each 2 garlic cloves, pressed 1 large onion, sliced i pound mushrooms, sliced 9 ounces beef broth 9 ounces red wine 4 small cans green chili salsa Layer a baking dish with the steaks, garlic, onion, and mushrooms. Mix the broth, wine, and salsa together. Pour over the top and bake at 350°F for 1 hour, or until done. Serves 4 Nutritional facts per serving Protein: 42 grams Carbohydrates: 4 grams Company Flank Steak 2 pounds flank steak Steak Marinade 3 tablespoons honey 2 tablespoons vinegar 2-3 green onions, top and all 1 teaspoon garlic powder 1 teaspoon fresh ginger, grated % cup olive oil V* cup soy sauce Blend all marinade ingredients in the blender. Marinate the steak at least 24 hours. Barbecue the steak with plenty of marinade. Delicious! Serves 8 Nutritional facts per serving Protein: 24 grams Carbohydrates: 2 grams Beef with Bean Sprouts Vi pound flank steak, shredded 1 teaspoon salt 1V2 teaspoons cornstarch 4 tablespoons olive oil 2 cups bean sprouts 1 tablespoon sherry 2 tablespoons light soy sauce l teaspoon Splenda dissolved in 2 teaspoons water (if needed) Combine the beef, V teaspoon of the salt, cornstarch, and 1 tablespoon of the oil. Mix well with your hands. Heat 2 tablespoons of the oil to 400° in the wok. When hot, stir-fry the beef 2 minutes. Remove, set aside, and wipe out the wok. Heat 1 tablespoon oil to 400° in the wok and stir-fry the bean sprouts. Add Vi teaspoon salt and stir-fry 1 minute more. Add the beef, sherry, soy sauce, and Splenda. Stir constandy for 2 minutes. If it is too watery, thicken with cornstarch until it reaches the desired consistency.