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• 3-4 pounds tri-tip or flank steak
• 2 cups favorite teriyaki marinade (I prefer Paul Prudhomme’s or Yoshida’s)
• 1 whole wheat flour tortilla
• 3 tablespoons salsa
• 2 tablespoons non-fat cream cheese
• 1/4 cup chopped lettuce

1. Combine meat and marinade and refrigerate over-night.
2. Cook the meat to preferred doneness, using either a barbeque grill or an oven broiler. Allow to cool and slice into thin strips about 1/4 inch wide.
3. Refrigerate meat for up to 5 days in small zip-lock bags until needed.
4. Assemble the wrap, spreading cream cheese on one side of the tortilla. Add 3-4 pieces of cooked meat, salsa, and lettuce.
5. Fold tortilla into a wrap. Begin by folding the lower edge of the tortilla over the filling.

• 2-4 pound pork or beef roast
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ½ tablespoon thyme
• ½ tablespoon sage
• 2 large sweet onions, peeled, halved and thinly sliced
• 1 medium carrot, diced
• 1 stalk celery, diced
• 4 cloves garlic, peeled
• 1 tablespoon molasses
• 4 bay leaves
• 1 12 oz bottle porter or stout
• 2 tablespoons Dijon mustard
• 1 tablespoon malt or red wine vinegar

1. Brown meat in Dutch oven.
2. Remove meat, add onions, garlic, carrot, celery, molasses and spices to Dutch oven; cover and cook 10-12 minutes. Return roast to pan, add beer. Cover and cook over low heat for 1 ½ -2 hours until meat is tender.
3. Remove meat, degrease the liquid, stir in the mustard and vinegar, and boil the sauce until it becomes syrupy. Remove bay leaves, serve sauce over roast.

• 1 pound beef flank or top round steak
• 1/4 cup water
• 2 tablespoons oyster sauce
• 1 tablespoon white wine
• 2 teaspoons soy sauce, low sodium
• 1 teaspoon corn starch
• 1 mango, peeled, seeded, chopped
• 1 tablespoon olive oil
• 1 tablespoon gingerroot
• 1 tablespoon garlic
• 6 green onions, sliced

1. Combine water, wine, oyster sauce, soy sauce and corn starch in a small bowl to make the sauce.
2. Heat wok or pan and add olive oil.
3. Add ginger root and garlic and cook for 1-2 minutes. Add beef and cook until meat is no longer pink.
4. Add sauce to pan and cook for another 2-3 minutes until sauce thickens.
5. Add mango and green onions and cook for 1-2 minutes.
6. Serve immediatley or store in refrigerator.