How to Spice Up your HCG diet menu?

How to Spice Up your HCG diet menu?

hcg diet

HCG Diet Recipes -TOM Chocolate-For That Time Of The Month

Oriental Ginger Chicken
Ingredients

4.85 Oz chicken

1 cup chicken broth or water
4 tablespoons lemon juice
1 teaspoon lemon or orange zest
1 teaspoon fresh ginger
4 tablespoons Bragg’s liquid amino’s
1 tablespoon chopped onion
Stevia to taste
Salt and pepper to taste

Cayenne pepper to taste
Directions:
In a small sauce pan, sa-uteed chicken in a little lemon juice and water until slightly browned. Add spices, ginger, salt, lemon and stevia. Add Bragg’s liquid amino’s and cook thoroughly. 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
4.85 Oz chicken breast
1/2 cup tarragon and garlic infusion
1 cup chicken broth or water
2 tablespoons lemon juice
1 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 sauteed 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.

Chicken Cacciatore
Ingredients
4.85 Oz diced chicken breast
1-2 cups chopped tomatoes
1 cup chicken broth or water
2 tablespoons tomato paste
1 tablespoon apple cider vinegar
2 tablespoons lemon juice
1 tablespoon Bragg’s liquid amino’s
2 tablespoons chopped onion
2 cloves crushed and minced garlic
1 teaspoon onion powder
1 teaspoon garlic powder
1 bay leaf
Pinch of cayenne to taste
Stevia to taste

Directions:

Brown the chicken with garlic, onion, and lemon juice in a small saucepan. Deglaze the pan with the chicken broth. Add tomatoes, tomato paste, vinegar and spices. Simmer on low heat for 20 minutes stirring occasionally. Remove the bay leaf and serve hot.
Makes 1 serving (1 protein, 1 vegetable

Meatloaf
Ingredients
4.0 Oz Ground beef (lean) for each serving
1 serving Melba toast crumbs
1 ketchup recipe
1 tablespoon chopped onion
1 clove minced garlic
Cayenne to taste
1 teaspoon paprika

Directions:

Crush Melba toast into fine powder. Mix with the ground beef, chopped onion and spices. Place in a baking dish, loaf pan or muffin tin for single servings. Baste with ketchup recipe mixture and bake at 350 for 15-20 minutes. Cook longer for multiple servings using a loaf pan. Phase 2 variations: Use
apple pulp after juicing to make meatloaf sweet and moist.
Makes 1 or more servings (1 protein, 1 vegetable, 1 Melba toast)

Ground Beef Tacos
Ingredients
4.0 Oz 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)
Phase 3 modifications: Serve with cheddar cheese, sour cream and guacamole.

Veal Italian Style (Try with chicken)
Ingredients
4.5 Oz veal cutlet
1 serving Melba toast crumbs
1 recipe marinara sauce
1 tablespoon finely minced onion
1 clove of garlic crushed and minced
1 teaspoon dried basil
1/8 teaspoon dried oregano
Pinch of marjoram
Salt and pepper to taste

Directions:

Mix Melba toast crumbs with dry spices. Dip cutlet in water or lemon juice and coat with crushed Melba spice mixture. Fry on high heat without oil. Top with marinara sauce and bake in 350 degree oven for 20 minutes. Add a little water to the bottom of the pan if necessary. Garnish with fresh basil,
parsley, leftover Melba spice mixture and salt and pepper to taste.
Makes 1 serving (1 protein, 1 fruit or vegetable, 1 Melba toast)
Phase 3 modifications: Top with provolone or mozzarella cheese and baste with olive oil. Enjoy with freshly grated Parmesan or sauteed mushrooms

Veal Picatta
Ingredients
4.5 Oz veal cutlet
1 serving Melba toast crumbs
1/2 cup vegetable broth or water
2 tablespoons caper juice
2 tablespoons lemon juice
1 clove of garlic crushed and minced
Pinch of paprika
1 bay leaf
Salt and black pepper to taste

Directions:

Mix Melba toast crumbs with paprika, salt and pepper. Dip veal cutlet in lemon juice and coat with herbed Melba toast crumbs. Fry veal cutlet in a little lemon juice on high heat until cooked thoroughly.

Set aside cooked veal cutlet. Deglaze the pan with vegetable broth, lemon and caper juice and add chopped garlic and bay leaf. Cook for 1-2 minutes. Remove bay leaf. Top the veal cutlet with remaining lemon sauce and garnish with lemon slices.
Enjoy!
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