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Chicken Meatball Soup

3 Nov

Chicken Meatball Soup

100 grams ground chicken breast

1 teaspoon onion, minced

1 clove garlic, crushed or minced

Pinch of sage

Pinch of marjoram

Pinch or thyme

Dash of onion powder

Dash of garlic powder

1 serving of Melba toast crumbs (optional)

Broth

Ingredients

2 cups chicken broth (or substitute 1 cup water for 1 cup broth)

2 tablespoons Bragg’s liquid aminos

1 tablespoon Apple Cider Vinegar

1 1/2 cups celery or tomatoe, chopped (tomato adds and additional 23 calories)

1 tablespoon onion, chopped

2 cloves garlic, crushed and minced

1 bay leaf

Cayenne pepper to taste

Salt and pepper to taste

Combine ground chicken breast with spices, chopped garlic, onion and crushed melba toast. Form into balls. Bring broth to a boil, add spices, vinegar, Bragg’s, and chicken balls. Reduce to a simmer and cook minimum of 30 mins, adding the celery or tomato the last 5-10 mins of cooking.

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Ginger Shrimp Wraps

3 Nov

Ginger Shrimp Wraps

100 Grams shrimp

1 or more cabbage or lettuce leaves

1 cup vegetable broth or water

2 teaspoons Apple Cider Vinegar

1 tablespoon Bragg’s liquid amino’s

1 clove garlic, crushed or minced

Pinch of fresh ginger

1 tablespoon green onion, finely chopped

1 serving Spicy Orange Sauce (optional for dipping)

Salt and pepper to taste

Lightly steam cabbage leaves and then set aside. Cook shrimp with spices and mince together with onion. Wrap up shrimp mixture in cabbage or lettuce leaves and enjoy with dipping sauce. Another alternative is to place multiple rolls in small baking dish.  Cover with vegetable broth and bake for 25 mins at 350 degrees.  Variations: Dip wraps in Sweet Wasabi Dipping Sauce or top with additional Bragg’s.

Makes 1 serving (1 protein, 1 veggie) 2 grams fat 165 calories.

Phase 3 modifications: Add a drizzle of the sesame, peanut or hot chili oil to the shrimp mixture for added flavor.

HCG Grilled Chicken Taco’s

21 Sep

100 grams (3.5 oz) cooked chicken, shredded

1/4 cup water

1 teaspoon onion powder

1 clove garlic

1/8 teaspoon oregeno

cayenne pepper to taste

pinch of cummin

cilantro, chopped

2-4 lettuce leaves, washed, dried

In a small pan cook chicken in broth, add spices.  Deglaze the pan with lemon juice or water.  Wrap chicken in lettuce leaves and eat with hands like a taco. May top with small amount of salsa.

(1 protein, 1 vegetable)

Savory Chicken Soup

20 Sep

This is a GREAT soup!

100 grams chicken breast, cubed

1 1/2 cups celery or tomatoes, chopped

2 cups chicken broth (or 1 cup water 1 cup broth)

1 tablespoon onion, minced

2 cloves garlic, crushed and sliced

1 bay leaf

1/2 teaspoon organic poultry spice blend

Cayenne pepper to taste

Salt and black pepper to taste

Bring chicken stock to a boil.  Add onion, garlic and spices. Add chicken and vegetables and simmer on low heat for 20 minutes or more until chicken and cabbage and tender and fully cook.  Serve hot. Sprinkle with chives or parsley if desired.

1 protein, 1 veggie, 28 grams protein, 3 grams fat, 195 calories.

This is just one of the many amazing recipes from the HCG Diet Gourmet Cookbook!

For more ideas check out Jackie’s blog Blessing Abound Mommy.

Mongolian Beef

16 Sep

Mongolian Beef with Cabbage- YUM!

100 grams sliced beef

2 cups cabbage, cut into fine strips

1/2 cup beef broth or water

1 tablespoon apple cider vinegar

3 tablespoons orange juice

2 tablespoons lemon juice

2 tablespoons Bragg’s liquid aminos

2 cloves garlic, crushed and minced

1 tablespoon green onions, chopped

1/4 teaspoon chili powder or to taste

Salt and pepper to taste

Stevia to taste

Combine spices into liquid ingredients.  In frying pan or wok, stir fry on high heat to combine flavors and cook beef and cabbage.  Add additional orange slices for added sweetness if desired.

Makes 1 Serving – 23 grams protein – 8 grams fat – 205 calories

 

Cabbage Rice/Noodle Alternative – HCG Phase 2 Recipe

15 May

Cabbage Rice/Noodle Alternative

Seriously, we know while on the HCG Phase 2 and 3 you may really be missing your pasta and rice carbohydrates!!!  This is a wonderful alternative to use the recipe below with any seasoning mixture and have it as your side.  Today we are sharing the Mexican Rice Style with you!

1/2 head of cabbage (finely chopped into rice or noodle size pieces)
1 cup chicken, vegetable broth or water.
(your choice of spices)

Seasonings for Mexican Rice Style
1 cup chicken or veggie broth or water
2 tbsp onion, minced
1 clove garlic, crushed and minced
1/4 tsp Mexican oregano
1/4 tsp cayenne pepper to taste
Dash of cumin to taste
Fresh chopped cilantro
Salt and pepper to taste.

In a large frying pan saute cabbage with a little water (vegetable or chicken broth may be substituted) and liquid ingredients.  Add spices and cook until cabbage is tender, adding water as necessary.  Add ground beef or chicken to the spiced cabbage if desired.

Makes 2 servings (1 vegetable) 3 grams of protein, 0 fat, 90 calories per serving.

Courtesy of The HCG DIET Gourmet Cookbook

More recipe idea’s

Lettuce wraps

25 Feb
  • 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!