Recipes,Hcg

HCG Hot Chicken Tenders

1 Portion Chicken

1 Melba Toast crumbled for breading

2T Franks Hot Sauce

2T Water

Grill chicken. Add 1T Frank’s Hot Sauce to top until done. Remove and cube. Put grilled chicken in sauce pan with 2T water. Add 1T Frank’s hot sauce to chicken. Throw on breading and fry till sticky. Remove and serve with cucumber dipped in the Frank’s Hot Sauce if desired.

Lemon Basil Chicken

1 Portion chicken

2T Dry Onions

1t Dry Mustard

1/2 t Garlic Powder

1t Basil

Romaine Lettuce Leaves

Grill chicken. Squeeze lemon on top. Add powders and basil. Cook until done.

Lemon Sweet and Sour Chicken

1 Portion Chicken

1/2 cup Xylitol

3T Water

1/2 Freshly squeezed lemon

1/2t Curry Poweder

Dash of Bragg’s Liquid Aminos

Blend all ingredients (except chicken) together. Cook over medium heat until thickened. Glaze over grilled chicken. Serve remainder as a sauce in a small dish to dip with.

Rosemary Lemon Chicken

1 Portion Chicken

Fresh Rosemary Sprigs

1/2 Fresh Squeezed Lemon

Garlic Powder to taste

Place chicken on the grill. Top with lemon and rosemary. Sprinkle garlic powder and then sea salt to taste. As the juice runs off the grill, catch it and throw it back on top of the chicken. Grill until done. Serve with fresh romaine and strawberry dressing.

Orange Chicken

1 Portion Chicken

1/2 cup Xylitol

1/2 cup Water

1/2t Orange Extract

1T French’s Brown Spicy Mustard

Cook all ingredients (except chicken) over low heat until thickened. Glaze over grilled chicken. Serve remainder as a dipping sauce.

Chili

1/2 can 14.5 oz Organic Stewed Tomatoes

1 Cup Grilled Tomatoes

1 Portion London Broil or Veal

1t Chili Powder

1/4t Garlic Powder

1/4t Onion Salt

Sea Salt to taste

(If you choose to grill your own tomatoes on the George Forman Grill, save the runoff juice for the chili.) Place tomatoes and all spices in sauce pan on medium heat stove. Grill London Broil, add to tomato mixture and it is ready to serve.

Hamburger

1 Portion Ground Veal

2T Dried Onions

1t Brown Spicy Mustard

Romaine Lettuce Leaves

1/2t Garlic Powder

Mix garlic powder and chopped onions into the ground veal. Form into a patty. Place on the grill and grill until done. Wrap burger in several romaine leaves, ad mustard. Eat additional romaine leaves on the side.

London Broil and Asparagus

1 Portion London Broil

7 Asparagus Spears

Grill London Broil on George Foreman Grill with the asparagus tips. Sprinkle garlic powder on meat and vegetable with sea salt to taste.

Put 1T Herb Sauce on meat. Throw a little water on top of the grill. Reserve the juice and throw back to the top. This will flavor the meat and asparagus while grilling. Serve with Melba Toast on the side.

Tortilla Chicken Soup

1 Portion Chicken

1 Portion Bread Tortilla (baked to crisp)

1 Cup Tomatoes

2T Fresh Lime Juice

2T Chopped Onions

1/2t Cumin

Garlic Powder to taste

Sea salt to taste

Grillmaster Spicy to taste (get this in Walmart’s spice section)

Grill Chicken, add all other ingredients plus enough water to cover. Cook down. Add tortilla broken up.

Steak or Chicken Fajitas

1 Portion London Broil or Chicken, cut into thin strips

Marinade:

1 Cup Water

1t Braggs Liquid Aminos

1t Grillmaster Spicy

1/2 Freshly Squeezed Lime

Garlic Powder to taste

Salt to taste

Dash of Liquid Smoke

1 Whole Yellow Onion

1 Portion Bread Dough shaped into a taco and baked

Place marinated meat on cookie sheet with a little of the juice in the oven on low broil. Cook until crisp on edges .Remove and set aside. Saute onion in water until browned. Salt with sea salt and garlic powder. Keep adding water to the pan until onion is brown and crystallized. Top meat with onion. Serve inside taco shell. Put the rest on the plate to eat with a spoon.

Fish Gumbo

Sauce:

1 Lemon Juiced

2T Dry Mustard

1T Grated Fresh Ginger

Meat:

1 Portion of Fish

1 Portion breading (one bread-stick crumbled)

Gumbo:

2 Cups Swiss Chard

Garlic Powder to taste

Salt to taste

1/4 cup Water

Blend sauce ingredients in blender. Put fish on the grill. Top with above sauce. Add a little water to the back co the rill, saving the liquid run off for Gumbo. Turn fish on grill. Add crumbled breading to top. Leave grill open until done. Boil Swiss Chard in a little water until soft. Add juice from meat and spices. Serve all together in a bowl.

Lettuce Wraps

Make a portion of Orange Chicken. Place 1/3 of the chicken in a romaine lettuce leaf. Drizzle orange sauce on top of chicken then roll up the lettuce leaf. Wrap tightly with saran cling wrap, leaving the top exposed. You should have enough chicken for 3 of these. Eat from top and slowly unwrap the saran wrap. Eat all three.

Pizza

1 Cup Tomatoes cubed or sliced

1 Portion Chicken

1 Home Made Whole Wheat Tortilla

1/2 Sun Dried Tomato (recipe below)

1 Clove fresh garlic

Roll out bread portion into a thin tortilla. Precook tortilla in 350* oven for 10 minutes. Spread sauce on tortilla, add chicken, add tomatoes. Bake another 15 minutes.

Sauce:

1/2 Sun dried tomato

1T Fresh or dried basil

1 Clove fresh garlic

Sea salt to taste

2T dry chopped onion

1t lemon juice

2 stevia packets or 1T Xylitoil

Marinade:

1/2 t Bragg’s Liquid Aminos

1/2t garlic powder

1T Italian Seasoning

2T Water

Blend all ingredients. Marinate chicken a few minutes and then grill for 7 minutes. Place chicken on tortilla with sauce. Marinate remaining tomatoes one minute and add to pizza as a topping.

Sun Dried Tomatoes

1 Large tomato cut in half

Minced garlic

Parsley

Sea Salt

Pepper

Cut tomato in half, score the outside edges with a knife. Add minced garlic, parsley, sea salt, and pepper. Place in broiler and cook until crisp on top. (On the maintenance diet you can spray coconut oil on top).

Herb Sauce

1/4 cup Raspberry Vinegar (Star brand at Walmart)

1/8 Onion or 4T Dry onion

1T Thyme

2T Fresh Parsley or 1T Dry  Parsley

1 Clove Garlic or 1t powdered garlic

1/2t Rosemary, fresh or ground

1t Onion Powder

1 Lemon Juiced

Blend all the ingredients in the blender. This is great with London Broil, Elk or Venison.

Shrimp Cocktail Sauce

1 Cup Chopped Tomatoes

1 Package Stevia

1/2 t Dry Mustard

Blend 1/3 cup tomatoes and the other ingredients in the blender. Pour over the top of remaining tomatoes. Serve with fresh shrimp.

Apple Ginger Sauce

1/8 onion or 4T dry onion

1T Grated Ginger or 1T dry ginger

1/2 Apple, cored and peeled

1/4 cup Apple Cider Vinegar

2 packets of Stevia

Blend all ingredients in the blender. Tastes great on chicken and fish, especially Red Snapper.

Honey Dijon Salad Dressing

1/2 Cupu Xylitol

1/2 Cup Water

1/2t Orange Extract

4T French’s Brown Spicy Mustard

Blend together. Serve with your favorite lettuce.

Strawberry Vinaigrette Dressing

8 Strawberries

Juice of 1/2 lemon

4 Stevia packets

Pinch of Cayenne Pepper

1/4t Black Pepper

Blend all ingredients together. Serve with spinach salad. Top with fresh strawberries.

Barbecue Sauce

2 Roma Tomatoes

1/2 clove garlic

2T French’s Spicy Brown Mustard

Dash of liquid smoke

3T Xylitol

Salt to taste

3 drops of Mapeline (extract section at Walmart)

Blend all the ingredients in the blender. Place in a sauce pan and cook down on low heat until thickened. You must eat the tomato as your vegetable when you use this sauce. 

Wingers Sticky Fingers Sauce

1/2 cup Xylitol

1-3 Frank’s Hot Sauce

Dash of Tabasco Sauce

Dach of Mapeline Extract

1/4c Water

THIS IS REALLY HOT! But finger licking good. Place in sauce pan on medium hat. Cook it down until it thickens. Glaze on grilled chicken. Serve with cucumber and put a little in a sauce cup to use for dipping.

Frank’s Hot Sauce

1/4 cup Dried onions or 1/2 cup chopped fresh onion

1/2 cup Apple Cider Vinegar

2T Cayenne Pepper

2 Cloves Fresh Garlic

Blend all ingredients in blender on high until smooth. This is really hot! 

Teriyaki Sauce

1/2 cup Xylitol

1/3 cup Water

1t Braggs Liquid Aminos

Blend all ingredients in blender on high until smooth. Pour into sauce pan and heat until it thickens.

Thai Sauce

1 Juiced Lemon

1T Grated fresh ginger or 1/2 t dry ginger

2T Dry Mustard

1/2t Braggs Liquid Aminos

1/4t Cayenne Pepper

2 Packages of Stevia

Blend all ingredients in the blender. Use on anything Asian.

Strawberry Lemonade

1 quart water

1 lemon juiced

1 sliced strawberry

2 packets calorie free natural sweetener (Stevia, Xylitol)

Ice cubes

Place 1 quart of water in a pitcher. Add juice from lemon. Stir in 2 packets of sweetener. Add ice as desired. Garnish with sliced strawberries, or crush the strawberry an dmix it in to add flavor and color. Sip with a straw and enjoy!

Sweet N Sour Lemonade

1 quart water

1 juiced lemon

2 packets of calorie free natural sweetener. (Stevia or Xylitol)

Ice cubes

Place 1 quart of water in a pitcher. Add lemon juice. Stir in sweetener packets. Add ice as desired.

Sweet and Spicy Herbal Chai

8-12oz hot water

1 spiced chai tea bag

1 packet of calorie free sweetener (Stevia or Xylitol)

1tbs milk

Place hot water in cup, steep tea for 5 minutes. Discard tea bag. Stir 1 packet of sweetener. Add milk and stir. Sip and savor. You can also pour over ice cubes in a tall class for a delicious iced chai tea. Keep container of this tea in refrigerator to use for cooking or a quick pick me up iced tea.

Flavored Coffees or Pero

8-12oz hot water

1 heaping tsp instant coffee (Pero, Postum etc.)

1 flavored tea bag (mint, spice, raspberry, orange etc)

1 packet calorie free natural sweetener (Stevia, Xylitol)

1tbs milk

Place hot water in cup, steep tea bag for 3 minutes. Discard tea bag. Stir in coffee mixture. Add sweetener and milk. Savor the flavors and enjoy!

Candied Apples

4 apples

3 packets of calorie free sweetener (Xylitol, Splenda)

1tbs cinnamon

2cups water

1/2 tsp vanilla

Place 4 apples in a baking dish. Pour 2 cups of water over the apples. Sprinkle each with 1 packet of your favorite sweetener. Sprinkle cinnamon over apples. Bake at 350 for about 1 or or until apples are soft. When done add vanilla to water and stir until evenly mixed. Lift 1 apple out and place in a small bowl and spoon several tablespoons of the sweet vanilla cinnamon water over the apple. Eat and enjoy!

Hot Apple Cider

4 apples

5cups water

4 packets no calorie sweetener

1tsp cinnamon

Optional – add garlic cloves or pumpkin spices too

Place 4 sliced apples in a sauce pan and cover with water. Put sweetener, cinnamon, vanilla and any other spices you like. Simmer over medium heat for 30-40 minutes or until apples are soft. Remove apples and divide into 4 servings to use as a fruit snack. Serve the cider water in a small mug. Store remaining water in fridge and drink up to 1 cup a day.

Salad Dressing

1-3tbs of raw apple cider vinegar

salt and pepper to taste

1/2 packet of natural sweetener

Mix ingredients in a small bowl then drizzle over salad, spinach, vegetables, stir fry (no oil) etc.

Orange Spiced Chicken with Broccoli

1/4 cup chai tea

3 1/2oz veal or beef cubed into bite sized pieces

3 1/2oz spinach leaves

1 apple cut into small pieces

Pour spiced chai tea into pan with salt, pepper and herbs as desired. Add veal and apples to pan and simmer on medium heat until veal is well cooked and apples are tender. Cut veal into bite sized pieces. Place spinach in a deep bowl. Add veal and apple to spinach and mix with any juices from the pan. Adding more tea makes more juice which seres as your salad dressing. Toss with salt, pepper, herbs and spices. Enjoy! This recipe works well with chicken or fish too.

Grilled Onions, Chicken and Grapefruit Stir fry

3 1/2oz chicken

3 1/2oz red, yellow or white onion

1/2 grapefruit

Put salt, pepper, herbs and spices in the bottom of a skillet. Add onions and 3tbs of water or herb tea. Stir fry until tender and transparent. Remove from pan and set aside. Add chicken pieces, salt and pepper to pan and water if needed for steaming the chicken, simmer on medium heat until chicken is well cooked. This works well with frozen chicken tenders, just put frozen meat in pan with smaller amount of water or tea and simmer until done.

Place onions, grapefruit and chicken with juice from pan in a bowl. Toss with salt, pepper, herbs and spices! Enjoy! This recipe works well with beef or fish too.

Lively Citrus Basil Chicken

3 1/2oz chicken

3 1/2oz tomatoes chopped

1 orange peeled and cut into small pieces

1/2 lemon juiced

Basil fresh chopped or dried as desired

Put salt, pepper, herbs and spices in the bottom of a skillet. Add chicken. Drizzle with lemon juice and a bit of water if more moisture is needed. Cook 2/3 minutes. Add chopped tomatoes, chopped orange and basil. Simmer on low, allowing the juices to marinate the chicken. Turn chicken to cook both sides evenly. When chicken is fully cooked, pour chicken and sauces into a bowl or serve on lettuce leaf. Enjoy the lively colors and citrus flavors. Salt and pepper as needed.

Italian Herbed Fish with Broccoli

3 1/2oz white fish

3 1/2oz broccoli chopped

1 tomato peeled and cut into small pieces

Basil, thyme, oregano. Fresh or dried

1/2 lemon

Put salt, pepper, herbs and spices on the bottom of a skillet. Add fish, drizzle with lemon. Add broccoli and tomato pieces with a few tablespoons of water and simmer fish until fish is thoroughly cooked. The tomatoes simmer with the herbs and make a tomato marinara flavored sauce. Pour juices over the fish and garnish with a lemon wedge.

Strawberry Chicken Salad

3 1/2oz lettuce

3 1/2oz chicken

6 strawberries, sliced

Vinaigrette Dressing

Grill, bake or steam fry chicken. Slice into bite sized pieces. Put lettuce in bowl with sliced strawberries, put chicken in and toss. Drizzle with vinaigrette, salt, pepper and herbs as desired. Toss till lettuce is coated. Use as much dressing as you’d like.

Foil Baked Fish

3 1/2 oz fish

1/2 lemon, juiced

salt, pepper, dill

Put fish in a pice of foil, large enough to wrap around fish and seal. Drizzle with lemon juice and slice some of the rind and put it around the fish. Season with salt, pepper and dill.

Bake in oven at 350 until done. Serve with fruit and salad.

It’s a good idea to bake 2-3 portions at a time and then put them in individual baggies to save for later.

Lobster with Onions and Tomatoes

3 1/2 lobster pieces

salt, pepper, dill

3 1/2 oz onion slices

1/2 tomato cut into pieces (serves as fruit)

mustard and seasonings

Put onion and 2tbs of water in a medium frying pan, cook until onion is transparent. Add fish and drizzle with lemon juice, season with salt, pepper and seasonings.

Cook on medium heat until done. Add tomato and cook an additional 2 minutes. Season with mustard to taste and serve.

It’s a good idea to bake 2-3 portions at a time and then put them in individual baggies to save for later.

Orange Spice Meat Marinade

Squeeze juice of 1 orange into a bowl. Add salt, pepper and 1-2 tbs of apple cider vinegar. Add fresh basil and herbs, salt and pepper. Pour over raw fish, beef or chicken. Marinate for 30 minutes or more. Cook meat over a grill, bake or saute. This counts as your fruit for the meal. Pour the juice over salad or spinach, it makes a great dressing.

Quick Protein Power Breakfasts

1 oz meat (chicken, beef or fish)

1/2 orange, sliced

1/4 cucumber, sliced

Iced coffee or lemonade

After cooking your meat, cut it  into bite sized pieces and place on a small plate, with orange slices and cucumber slices and arrange on plate. Season the meat and cucumber with salt, pepper and a drizzle of vinegar. Enjoy these finger foods with beverage for a great way to start your day.

Tangy Citrus Beef with Apples and Onions

3 1/2 oz veal or beef

1/2 lemon, juiced

1 apple, chopped

3 1/2 oz sliced onion

Season pan with salt, pepper and spices. Add onion and a few tablespoons of water, simmer for 3-4 minutes. Add meat and drizzle with lemon juice. Simmer until meat is done. Serve with juice poured over the meat.

Sweet Basil Marinated Spinach Chicken Salad

3 1/2 oz spinach

3 1/2 oz cooked chicken chopped into bite size pieces

1/2 grapefruit, diced into bite size pieces

2tbs chopped basil

Vinaigrette salad dressing (see recipe)

Put desired quantity of vinaigrette salad dressing in bottom of large bowl, add chopped basil and stir. To enhance flavors, add some vanilla or raspberry Stevia drops. Add chicken, grapefruit and spinach. Toss well.

Tilapia with Coleslaw

3 1/2 oz Tilapia

1/2 lemon, juiced

Salt, pepper and dill

3 1/2 oz shredded cabbage

1/2 sliced in bitesize pieces

Vinegar and seasonings

Put fish in a medium frying pan, drizzle with lemon juice and slice some of the rind and put it around the fish. Season with salt, pepper and dill. Cook on medium heat until done. Serve with shredded cabbage seasoned with vinegar, spices and grapefruit pieces. It’s a good idea to bake 2-3 portions at a time and then put them in individual baggies to save for later.

Beef & Asparagus Soup

3 1/2 oz beef

3 1/2 oz Asparagus

1 cup Beef broth

Put beef broth in a medium sized pot, add additional water as desired. Add cooked beef and chopped asparagus to the broth. Season to taste and simmer until asparagus is tender.

Spicy Cabbage Chicken Soup

1 cup Chicken Broth

3 1/2 oz chicken

3 1/2 oz chopped cabbage

Lemon juice

vinegar

Put 1 cup of chicken broth in a medium sized pot, add water as desired. Add 3/12 oz cooked chicken pices and 3 1/2 oz chopped cabbage. Season to taste. Simmer until cabbage is tender. Lemon or vinegar with sweetener makes a good sweet and sour broth. Add 1tbs of milk if desired.

Sweet N Sour Cucumbers

2 cucumbers thinly sliced

1/2 cup red wine vinegar

2 packets sugar free sweetener

Salt and pepper to taste

Place sliced cucumbers in a container that can be sealed with lid. Mix vinegar, sweetener and salt and pepper in a small bowl. Pour mixture over cucumbers and place lid tightly on bowl. Shake gently covering the cucumbers in the vinegar and seasonings. Eat 3.5 oz as a one vegetable serving.