hCG Chicken Apple Patties

Chicken Apple Patties, HCG Phase 2 | Hcg chicken recipes, Hcg diet recipes,  Hcg recipes

Ingredients

100 grams ground chicken breast

2 tablespoons minced apple

1 serving Melba toast crumbs (optional)

2 tablespoons chicken broth or water

2 tablespoons apple juice

1 tablespoon finely minced onion

Dash of garlic powder

Dash of onion powder

Dash of cinnamon

Dash of clove or nutmeg (optional)

Dash of cayenne to taste

Stevia to taste (optional)

Salt and black pepper to taste

Directions

Combine ground chicken, diced apple, and dry spices in a small bowl. Add in the minced onion and apple juice and mix thoroughly. Form into 2-3 round patties and fry in chicken broth until fully cooked and lightly brown. Deglaze periodically with a little water to intensify the flavors and keep the patties moist.

Makes 1 serving (1 protein, 1 fruit, 1 Melba toast)

hCG Cold Curried Chicken Salad

Curried Chicken Salad | Panning The Globe

Ingredients

100 grams diced chicken

1 apple diced Celery diced (optional)

¼ cup water

2 tablespoons lemon juice

1 tablespoon finely minced onion

1 clove of garlic crushed and minced

¼ teaspoon curry powder or to taste Dash of garlic powder

Dash of onion powder

Dash of cayenne pepper

Dash of cinnamon

Dash of turmeric

Stevia to taste

Directions

In small saucepan lightly sauté chicken in lemon juice until lightly brown, add ¼ cup water and spices. Stir well and simmer over low heat until liquid reduces to form a sauce and chicken is cooked well. Add water as needed to create the consistency you want. Chill, add chopped apple and celery or omit the celery and serve over a green salad.

Makes 1 serving (1 protein, 1 vegetable, 1 fruit)

hCG Diet Zucchini Fritters and Red Pepper Relish

These versatile zucchini fritters are so quick and easy it is worth cooking up a bigger batch.  They’re so handy for breakfast served just on their own. Total Time 6 minutes Servings 2

Ingredients

  • 2 cup zucchini grated
  • 3 free range eggs
  • ½ tbsp coconut oil for cooking
  • ½ tsp nutmeg
  • 1 flat tsp sodium fre chicken stock powder 
  • Ground pepper

Roast Red Pepper relish 

  • 2 large red red peppers
  • 2 cloves garlic crushed
  • 1 onion chopped finely
  • 1 tsp grated ginger
  • ½ tsp himalayan pink sea salt
  • ½ tsp stevia 
  • 1 cup apple cider vinegar

Instructions

Fritters

  • In a bowl combine the zucchini, eggs, nutmeg, stock powder and ground pepper.  Stir until well mixed.
  • Heat oil in a large non stick frying pan over a high heat.  Mould the mix into balls, drop into the pan and press flat, then reduce heat to medium.  When brown on one side turn over and cook other side.
  • Serve topped with roasted red pepper relish.

Relish (optional)

  • Remove the seed and core from the red peppers.  Place under a hot grill until the skin starts to blister and blackens slightly. Then remove and wrap individually in cling wrap and leave for several minutes to ‘sweat’.   Unwrap and peel the skin off the peppers, then chop the flesh.  Add this to a sauce pan with all the other ingredients. Bring to the boil and cook for 30 minutes, or until a chutney-like consistency is reached.  Check taste – if not sweet enough you may need to add a little more Stevia powderstir well.  Pour into sterilised containers, seal and refrigerate.

Notes

If you have time though you could add a couple of rashers of smoked turkey or chicken to make a really scrumptious breakfast. For lunch they are your protein source, just add a green salad.For another quick change add some roasted vegetables and the humble zucchini fritter becomes a great dinner.  The roasted red pepper relish can be made in larger batches and kept in the fridge. If time is your challenge you can buy relish, just check the sugar content.Cooking and preparation time: fritters (6 minutes) – relish (45 minutes)

HCG Phase 2 & 3 – Spicy Beef and Asparagus with Miracle Noodles

HCG Phase 3 - Spicy Buffalo and Asparagus with Miracle Noodles

Ingredients

  • 100 grams beef tenderloin
  • 1/4 cup diced onions
  • .5 tbs chopped garlic
  • 2 tsp graded fresh ginger
  • 1 cup slivered asparagus
  • 1/4 cup low sodium chicken broth
  • 1 tbs low sodium soy sauce
  • 1/4 tsp red pepper chili flake
  • .5 tsp toasted sesame seeds
  • 1 tbs fresh chopped basil or cilantro
  • 1 tsp extra coconut oil
  • 1 bag of angel hair Miracle Noodles

Directions

Put on a pot of water so it will be boiling by the time you are ready to cook them.

Prepare your mise en place of the listed ingredients.

Heat up a 14-inch non-stick saute pan add 1 tsp extra coconu oil. Saute the meat until it starts browning on both sides then add the onion saute until softened. Add the garlic and ginger and stir in the sesame seeds. Add the chicken broth and soy sauce bring it up to a high simmer and add the prepped Magic Noodles as described below. Sprinkle with chili flake and stir some more. Ad entire mixture to bowl and serve hot.

Prep the Magic Noodles (boil for 1 minute, then drained, rinsed and pat dry)

Number of Servings: 1

hCG Diet Roasted Beef & Apple Skewers

Advanced Weight Loss Beef Recipes

Ingredients:

·       100 grams of lean beef, diced

·       ¼ onion petals

·       1 apple, diced

·       1 tablespoon Bragg’s liquid aminos

·       3 tablespoons apple cider vinegar

·       ½ cup beef broth

·       Pinch of stevia

 Directions:

Marinate beef in vinegar, broth and spices. After marinating, arrange it on skewers with onion petals and apple. Barbecue until cooked through, basting frequently with the remaining marinade. Heat the remaining marinade until thick and use it as a dipping sauce.

hCG Diet Licorice Gummies

HCG Diet (P3) Licorice Gummies

NGREDIENTS

  • 1/2 cup cool tap water
  • 3/4 cup granular Stevia Powder
  • 2 teaspoons anise extract
  • 1 drop red food coloring, optional
  • 2 packets unflavored gelatin

DETAILS

Servings 8
Preparation time 75mins

PREPARATION

STEP 1

In an 8×8″ glass baking dish, mix the water, Stevia, extract and food coloring well. Sprinkle the gelatin evenly over the water then stir in.

It will be a bit lumpy and not completely blended.

Microwave on HIGH 1 minute; stir well.

Microwave another minute; stir well. Microwave 30 seconds more and stir.

Pour into two mini loaf pans, 3 1/2″ x 2 1/2″ each, that have been lined with nonstick foil.

Chill about 1 hour until set.

Lift the foil out of the pans and gently peel it off the candy.

Cut each bar into 8 pieces and store in the refrigerator in an airtight container.

Makes about 8 servings of 2 gummies each

hCG Cranberry, Celery, Chicken Salad

Image result for cranberry celery chicken salad

Ingredients

Meat

  • 4 Chicken breasts, boneless skinless cooked

Produce

  • 6 Celery stalks
  • 1/2 cup Cranberries, dried
  • 1/4 cup Green onions

Condiments

  • 2 tbsp Dijon mustard
  • 3 tbsp Lemon juice
  • 2/3 cup Mayonnaise homemade fat free
  • 1 tbsp Stevia, powdered

Baking & spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Celery seed
  • 1/4 tsp Sea salt

Oils & vinegars

  • 2 tbsp Apple cider vinegar

Dairy

  • 1/2 cup fat free yoghurt

Instructions

  1. In a large bowl combine ingredients
  2. Stir to combine.
  3. Add into chicken salad mayonnaise, salt, and pepper.
  4. Mix well.


hcg Diet Gluten Free Babootie

This Gluten-free Bobotie recipe is:

  • Heart-friendly
  • Diabetic-friendly (use lite chutney)
  • Fibre-rich
  • Wheat-free
  • Gluten-free

HOW TO MAKE GLUTEN-FREE BOBOTIE

Meat mixture:

  • 30 ml (2 tbsp) coconut oil
  • 1 medium or large onion, coarsely chopped
  • 500 g lean beef mince
  • 10 ml (2 tsp) freshly crushed garlic
  • 60 ml (¼ cup) raisins
  • 10 ml (2 tsp) mild curry powder
  • 10 ml (2 tsp) ground cumin (also called jeera)
  • 1 ml (¼ tsp) turmeric (also called borrie)
  • 2,5 ml (½ tsp) himalayan pink salt
  • 45 ml (3 tbsp) mild hold made chutney
  • milled black pepper to taste
  • 15 ml – 20 ml (3 tsp – 4 tsp) finely grated lemon rind

Step 1: Heat oil in a pot. Sauté onion.

Step 2: Add meat and fry.

Step 3: Add, garlic, raisins, curry powder, cumin, turmeric and salt. Sauté for 2 minutes.

Step 4: Stir in chutney. Generously season with black pepper.

Step 5: Spoon into greased ovenproof round dish round: (25 cm – 26 cm in diameter) or rectangular dish (20 cm x 28 cm) with sides about 5 cm high. Roughly smooth the surface. Sprinkle with grated lemon rind.

Savoury custard topping:

  • 190 ml (¾ cup) low-fat milk
  • 3 extra large eggs
  • 1 ml (¼ tsp) salt
  • milled black pepper to taste
  • just a pinch of nutmeg
  • a few dried bay leaves or fresh lemon leaves

Step 1: Beat milk, eggs, salt, black pepper and nutmeg together. Pour over meat mixture.

Step 2: Tuck bay or lemon leaves into meat.

Step 3: Bake (uncovered) in preheated oven at 190ºC for 30 – 35 minutes, or until custard in the centre has just set. Serve hot.

Serves 6.

hCG Lemon Verbena and Mint Tea….

Image result for lemon verbena and mint tea

INGREDIENTS

  • 1/2 cup of fresh mint leaves (not the stems, they’re bitter), rinsed, lightly packed (about 20 leaves)
  • 1/2 cup of fresh lemon verbena leaves, rinsed, lightly packed (about 10-15 leaves)
  • 2 cups of water

METHOD

1 Heat water: Bring a pot of fresh water almost, but not quite to a boil.

2 Pour over mint and lemon verbena in tea pot: Put the mint and verbena leaves in a teapot. Pour the hot water over the leaves. Let sit for 3-5 minutes. Strain into tea cups.

hCG Diet Chicken, pepper and fennel (Kalonji) hash

INGREDIENTS
VEGETABLES
2 cups roughly chopped fennel bulb
1 cup roughly chopped green pepper
1 cup roughly chopped red pepper 
2 tsp freshly minced garlic
 salt to taste
1/4 tsp black pepper

CHICKEN SAUSAGE 100 gms ground chicken
 salt to taste
1/2 tsp black pepper
1 tsp freshly chopped basil
1 tsp dijon mustard
1 tsp freshly chopped sage
2 tsp fennel seed ground fine

INSTRUCTIONS

  1. Preheat oven to 180 degrees.
  2. In a large bowl, stir together fennel, peppers, garlic, salt and pepper. Add mixture to a rimmed baking sheet lined with parchment paper. Roast for 10-20 min until vegetables are crisp-tender.
  3. While the vegetables are cooking, heat a medium skillet over medium-high heat. Once hot, add chicken, cooking for approx. 5 to 6 min, breaking it up into crumbles as it cooks. Stir in basil, Dijon mustard and sage. Remove from heat.
  4. Add sausage to the roasted vegetables in a large serving dish. Serve immediately.