Hcg Diet Recipes

Cajun Chicken Breast
Baste 4 ounces chicken breast with Cajun seasoning and grill.
Place on bed of lettuce.
Sprinkle with salt, pepper and lemon juice.

Chicken Fajitas
Ingredients:
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 cup water
6 oz boneless chicken breast cut into 1/2-inch strips
1 green bell pepper—cored, seeded and cut into thin strips
1 medium onion, thinly sliced 2 tablespoons fresh lime juice.
Directions
1. In a zip plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, water. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes. 1. Heat a large nonstick skillet. Empty the contents of the bag into the skillet and cook over medium heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat.

HCG Friendly Chili
1# extra lean ground beef – 93% lean or better
2 cans tomato paste**
4 cans water (measure from the tomato paste can)(this can be reduced for thicker chili)
1 tsp. Chili powder
1 tsp. Dried cilantro
½ tsp. Ground Cumin
2 tsp. Dried minced garlic
1 tsp. Onion powder OR one whole chopped yellow onion

Instead of browning the meat, put 1 c. Of water into a large soup pot and crumble the ground meat into it. Bring it to a boil and cook for 5 minutes or until you see no pink. Continue to break up the meat with a spoon or metal spatula while cooking. Drain thoroughly.
Mix tomato paste and water, and add herbs and spices. Add meat back into sauce and bring to a boil. Reduce heat and simmer for 10-15 minutes.
Serve ½ cup over a 1-cup bed of chopped lettuce or spinach.

Peppercorn Steak
4 x ___ oz. Lean beef steak pieces
30 whole peppercorns, cracked
1/3 t. Salt
2 T. Water
1 large or 2 medium sweet onions
Crack pepper by placing in a towel and striking it with a wooden mallet or rolling pin.
Moisten steaks and then pat cracked pepper and salt onto steaks.
Heat water in a nonstick pan.
Place steaks and sliced onion in the pan and brown 15 minutes.
Servings: 4 proteins

Simply Broiled Scallops
4 oz. Scallops
Garlic salt
Fresh lemon juice
Rinse scallops and place in a shallow baking pan.
Sprinkle with garlic salt and lemon juice. Broil on medium 6 to 8 minutes.
Do not overcook.
Servings: 1 protein

Seafood Gumbo
4 oz. Seafood (any combination of shrimp, scallops, lobster or whitefish)
1 clove, chopped garlic
1/8 t. Garlic powder
2 large chopped Roma tomatoes
1/8 t. Celery salt
1/4 t. Onion salt
1/8 t. Ground cayenne
1/4 t. Creole seasoning
1-2 packets stevia
Sauté seafood with chopped garlic over high heat until lightly browned.
Add remaining ingredients and simmer on low heat for 15minutes.
Servings: 1 protein, 1 vegetable

Oriental Ginger Chicken
Ingredients
100 grams chicken
¼ cup chicken broth or water
4 tablespoons lemon juice
¼ teaspoon lemon or orange zest
½ teaspoon fresh ginger
1 tablespoon chopped onion
Stevia to taste
Salt and pepper to taste
Cayenne pepper to taste
Directions
In a small sauce pan, sauté chicken in a little lemon juice and water until slightly browned. Add spices, ginger, salt, lemon and stevia. Deglaze the pan periodically by adding a little water. Serve hot and garnish with lemon or orange slices.
Makes 1 serving (1 protein)

Chicken Tarragon
Ingredients
100 grams chicken breast
¼ cup tarragon and garlic infusion
¼ cup chicken broth or water
2 tablespoons lemon juice
½ teaspoon fresh chopped tarragon
1 tablespoon chopped onion
1 clove garlic minced
Dash of mustard powder
Salt and pepper to taste
Directions
Heat the chicken broth, vinegar, garlic, and onion in a small saucepan or frying pan. Add chicken and sauté for about 10 minutes or until chicken is completely cooked and liquid is reduced. Deglaze the pan periodically with a little water to create a sauce. Serve hot.

Ground Beef Tacos
100 grams lean ground beef
Lettuce leaves
1 tablespoon finely minced onion
1 clove crushed and minced garlic
Dash of garlic powder
Dash of onion powder
of dried oregano
Fresh chopped cilantro to taste
Cayenne pepper to taste
Salt and black pepper to taste
Directions
Brown ground beef. Add onion, garlic, and spices and a little water and simmer gently for 5-10 minutes. Add salt to taste. Serve taco style in butter lettuce or romaine leaf mock tortillas or with a side of tomatoes or salsa.
Makes 1 serving (1 protein, 1 vegetable)

Lettuce wraps
Brown lean ground beef.
Mix with (low fat, sugar free) fajita seasoning,
sauté various bell peppers- red, green, yellow, and orange- with onion.
Wrap in lettuce leaves and voila!

In one saucepan put 1 cup of water, 1 TBSP of chili powder, 1 tsp of garlic powder, large dash of hot sauce, salt and pepper bring to boil and add chicken. Once chicken is done take out to cool and shred.

In a small saucepan, add 1 cup of tomatoes, 1 TBSP apple cider vinegar, onion powder, minced garlic, 1 TBSP of chili powder, large dash of hot sauce, and salt and pepper to taste, bring to a boil to cook tomatoes down. You might need to add more seasoning to taste or water to get to the consistency you desire one the tomatoes are cooked down add the shredded chicken and let simmer. Served with a Grissini Bread stick.

1 Protein, 1 Vegetable, 1 Bread

Curried Asparagus Chicken Soup
2.5 cups water
100 grams chicken breast
1 serving asparagus, chopped
1/2 t coriander
1 t curry powder
1/2 t cumin
salt / pepper to taste
1 t. Garlic powder
1 t. Onion powder

Poach chicken in water with spices to make broth. Remove chicken and set aside to cool. Bring broth to a boil, add asparagus. Boil until tender.

Put asparagus with a little of the broth in blender, puree til smooth, place back in pan. Dice chicken into cubes, and pan sear with additional curry, coriander and cumin, if desired. Place chicken back into soup and stir well. Let it cook down to desired consistency if it’s too watery.

1 Protein, 1 Vegetable

Buffalo Chicken
1 pound chicken breast tenders
1 cup vinegar
1 cup water
1-2 T cayenne pepper
1-2 T chili powder (adjust as needed)
Frank’s Original Red Hot Sauce

In small bowl, mix vinegar, water, and cayenne pepper. Add chicken to marinade and refrigerate for 1-2 hrs. Preheat oven to 350. Add chili powder to a small dish and dip chicken in chili powder. Place on rack in baking pan. Bake 15-20 minutes, turning halfway through. Serve immediately with Frank’s Original Red Hot Sauce.

Makes 4 portions. It is wonderful sliced over salad greens.

1 protein

Sweet-n-Spicy Chicken Wraps
100 grams of chicken
4 Cabbage leaves whole
1 Small Gala apple cored and chopped
2 TBSP of Braggs Liquid Amino Acids
Water
1 TBSP Tabasco Course Ground Mustard
2 gloves of garlic minced
2 TBSP of Organic Beef or Chicken Broth
Pepper to taste
1 tsp Onion Powder
1 tsp Garlic Powder

In one small skillet put 100 grams of chicken with 2 TBSP of Braggs Liquid Aminos, Black Pepper, onion powder, and garlic powder. Cook chicken until done, adding water to deglaze pan and keep chicken moist.

While chicken is cooking add water to another large pan (try a 8″-10″ pan with high sides so the cabbage leaves lay open and will not tear) and bring to a boil. Add Cabbage leaves one at a time just to cook until cabbage leaf is tender and plyable. (You may want to remove the hard veins of larger leaves.) As they are done remove and set aside.

Once the chicken is completely cooked remove from the pan, let it cool, and chop it up, retaining the juices. To those juices, add the minced garlic 1 TBSP of mustard and about 2 TBSP of organic beef or chicken broth. Bring to boil and cook your apples in this mixture. Once the apples start cooking down and become tender, add the chopped chicken to the apples.

Take your large steamed cabbage leaves and spoon in the mixture and roll into wraps. This dish is sweet and spicy and very filling.

1 Protein, 1 Vegetable, 1 fruit

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