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Wednesday, December 29, 2010

Coffee and Tea Fun

Morning everyone!

One of my favorite Phase 2 tricks is the milk frother.  Sometimes we can play little tricks on on eyes.  The daily 1 Tablespoon of milk can seem like a small amount to pour into your coffee and tea cup.  I use this milk frother daily to whip my milk up to 1/3 way up the mug.  It makes for a frothier cup of coffee and tea.  It makes my morning more enjoyable and is fun to use.  I call it my 'Whizzer".  Of coarse I use it on Phase 3 & 4 as well.  It makes for a great cup of hot cocoa and mixes protein drinks as well.  Great low cost kitchen tool!

Monday, December 20, 2010

Roasted Rosemary Radishes

Roasted Rosemary Radishes
Serves 2
1 large bunch radishes, tops removes and quartered
3 TB water or protocol allowed broth
1 TB fresh rosemary, chopped (or 1 tsp dried)
1 tsp celtic sea salt
fresh cracked black pepper to taste 

Rinse, trim and quarter radishes.  Place in a glass baking dish.  Sprinkle with water or broth, rosemary, salt and pepper.  Roast at 425 degrees F for 20 to 25 minute or until desired crispness is reached. 

Phase 3/4:  Replace water or broth with butter, olive oil, coconut oil or grapeseed oil.  Add additional vegetables like sliced onion, asparagus cuts, baby carrots, sliced zucchini or daikon.

Saturday, December 18, 2010

Radishes Simmered with Thyme

My first radish recipe has became well loved, so here is another one to try!  Don't have thyme in the cupboard?  Try something else that you do have like oregano or basil, parsley or some dill. 

Radishes Simmered with Thyme
Serves 2
1 C water
1 TB vinegar
1 clove garlic, minced
1/8 tsp dried thyme leaves
1/4 tsp onion powder 
celtic sea salt and pepper to taste
20 radishes, trimmed
few drops stevia (optional)

Pour the water into a small saucepan along with the vinegar, garlic, onion powder and thyme. Bring to a boil over high heat, then season to taste with salt and pepper. Add the radishes, cover, reduce heat to medium-low, and simmer until the radishes are just tender, 10 to 15 minutes.  Longer if they are large sized radishes. Remove the radishes to a serving dish with a slotted spoon and keep warm. Bring the liquid to a boil over high heat, and add a few drops or sprinkle of stevia. Boil until the liquid has reduced by half, then pour over the hot radishes.

Thursday, December 16, 2010

Grilled Chicken over Cooked Spinach

This is dedicated to everyone who can still grill.  My grill is covered in snow up the the lid right now!  If you want, double the spinach recipe because I know I can easily eat 1/2 a bag of spinach for 1 meal during Phase 2.  I miss my grill, only 5 months to all who cannot grill, saute or bake your chicken in all the juices for great flavor.  George Foreman is always an option too.   If you like the marinade use it as a salad dressing too!

Grilled Chicken Over Cooked Spinach
Serves 4
Chicken with Dressing/ Marinade:
1 TB water
1 TB apple cider vinegar
1 garlic clove, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (can leave out if you do not want any spice)
1/4 teaspoon salt
Dash pepper
4- 100 gram serving, boneless skinless chicken breast
Cooked Spinach:
1 green onion, finely chopped
1 clove garlic, minced
1 TB water
1 (10 ounce) package fresh spinach, torn

In a bowl, combine the first eight ingredients; mix well. Place chicken into the marinade.  Let sit 30 minute to overnight.  Grill, uncovered, over medium heat for 7 minutes on each side or until juices run clear.  In a large skillet, saute green onion and garlic in water for 1 minute. Stir in spinach; saute for 2 minutes or until wilted. Transfer to a serving platter; top with chicken.

Monday, December 13, 2010

Gingerbread Spiced Syrup

Merry Christmas and my present to you!  Pour this in your coffee, tea and even in some hot water if you don't drink the first two.  Take a peak at the P3 and 4 uses! Simply wonderful.

Gingerbread Spiced Syrup
1 cup water
1 tsp stevia, liquid or powdered
1 (1 inch) piece fresh ginger root, sliced
1 cinnamon stick
8 whole cloves
1/2 teaspoon whole allspice berries
1/2 teaspoon whole peppercorns
1/2 teaspoon ground nutmeg

In a saucepan over medium-high heat, combine water and stevia. Stir in ginger, cinnamon stick, cloves, allspice, peppercorns, and nutmeg; bring to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes. Let cool for 20 minutes, then remove the spice with a slotted spoon.  Pour about 1 tablespoon into your coffee, tea or favorite beverage.  Savor and enjoy!

Phase 3: You can use this in coffee or lattes, make a steamed milk drink, pour into tea.  Hot mulled ciders and wine.  Drizzle into whipped cream, yogurt, homemade ice cream.
Phase 4:  Brush onto muffins or cakes, use as a pancake syrup and pour into your oatmeal.

Wednesday, December 8, 2010

Braised Radishes

Good Evening!
There has been chitter chatter about radishes lately, so I tried a few. This is one of the tops, my kids liked them! This goes great with beef or any meat on protocol.  The heat of natural radishes seems to cook off and you are left with a potato cousin that is very low in calorie and very filling.  I will have a photo up later this week when I get my camera sorted out...

Braised Radishes
2 bunches radishes, about 1 pound, trimmed of tops and roots
1 C water
1/2 C chicken broth, sugar and starch free
1 TB apple cider vinegar
12-15 drops stevia
1 tsp garlic, minced
1/2 tsp onion powder
Celtic Sea Salt and pepper, to taste

Place radishes in a skillet with all other ingredients. Cover the pan and bring to a boil over high heat. Uncover the pan and reduce heat to medium. Cook radishes 20-25 minutes and or until liquid has cooked down. "Dry fry" a little bit to brown the outside if you want. 

Phase 3/4: Add 2 TB butter and 2 TB shallots, nix the onion powder. Add in a mixture of radishes like the white and black ones for a beautiful and tasty dish!

Wednesday, December 1, 2010

Homemade Grissini Breadsticks

'Tis the season to bake.  If you are venturing through this season on HCG and cannot bake but have the itch????  Try making these!  Or maybe you have not been able to find Grissini Sticks?  Can't find the Melba either?  Maybe you just feel like baking and can't right now because you are on Phase 2.   My kids love these as a snack dipped in peanut butter, so this is a great recipe for the whole family.

HCG Grissini Breadsticks
1/2 cup warm water
1 package active dry yeast
1 teaspoon organic sucanat or raw cane sugar
1 1/4 cups white whole wheat flour, unbromated and unbleached
1/2 cup stone ground whole wheat flour, unbromated and unbleached
2 tablespoons extra virgin olive oil
1 teaspoon celtic sea salt

1.   In a large bowl, combine the water with the yeast, sugar and one-half cup of the all-purpose flour. Set aside for 10 minutes, until bubbly.
2.   Stir in the remaining all-purpose flour, wheat flour, olive oil and salt and knead until smooth and elastic, about 5 minutes. Wash out the bowl and coat it with a thin layer of olive oil. Place the dough in the bowl, cover with plastic wrap and allow to rise in a warm place for 1 hour.
3.   Remove the dough from the bowl and divide it into four pieces on a floured surface. Roll out each piece into a rectangle, 4 by 12 inches. Cut the dough lengthwise into one-third-inch-wide strips. Place the strips about one-half-inch apart on a greased baking sheet or a baking sheet lined with parchment paper. Repeat with the remaining dough. Allow the grissini to rise until puffed, about 30 minutes. Meanwhile, heat the oven to 400 degrees.
4.  Bake the grissini, in batches, on the top shelf of the oven until lightly browned, about 10 minutes, rotating halfway through. Cool on a rack and continue until all the grissini are baked. Cool, then store in a sealed bag, being careful not to break them.
Note:  Add in any herbs you like.  My favorite is Rosemary.  Try adding cinnamon and stevia for a sweeter treat.
Phase 3:  No you cannot have these.
Phase 4:  You can make these too!

Wednesday, November 24, 2010

Wassail Tea!

Happy Thanksgiving All! 

I wanted to give you a wonderful new tea recipe for the holiday season.  Also , a re-post of my favorite Hot Apple Cider tea.  To anyone who is sticking to Phase 2 tomorrow I wish you the very best self control!  Sip on this and enjoy your day with your loved ones.  If your heading to the store, pick up these wonderful flavors and get creative with your own ideas too.  For more flavored drink combinations look here.

Wassail Tea
(Makes 2 cups)
1 bag of Lemon Herb tea
1 bag of Pineapple Herb Tea
1 bag of Orange Spice Tea
1 bag of Apple Cinnamon Spice Tea
1 TB of Ginger Syrup, or to taste

Heat 3 cups of water in a small sauce pan over high heat until boiling.  Remove from heat, add the 4 tea bags.  Steep for 5 minutes.  Remove bags squeezing out the excess, pour in Ginger Syrup and pour into 2 mugs.  Stir with a cinnamon stick and enjoy.

Hot Apple Cider Tea
1 bag of Orange Yerba Mate
1 bag of Celestial Seasoning Apple Cinnamon Spice

Sweeten with 5-10 drops Vanilla Creme flavored or plain stevia.
Optional- Add in your daily allowance of 1 TB of milk.

Monday, November 15, 2010

Strawberry Pie

Perfect for Thanksgiving or any time.  If you are continuing on the VLCD during Thanksgiving... this will be a nice treat for you to enjoy while the others sit there in pain after gaining 10 pounds and you continue to lose 10 pounds!  Much encouragement to you if your continuing on during this beginning of holidays!  You are completely capable to make it, trust me it is worth it!  The best holiday gift you can ever give to yourself is your health.  Be thankful you have the strength and strong mind to follow through with any decision you have made.  Have a wonderful week all!  I am Thankful for all of you Phases To Forever followers and feed subscribers!

Strawberry Pie
(2 servings)
12-18 strawberries, hulled and halved
1 TB water
1 TB lemon juice
1/4 tsp powdered stevia (optional if berries are sweet)
1/4 tsp Vietnamese Cinnamon
1/8 tsp nutmeg

Preheat oven to 425 degrees F.  Place water and lemon juice into a glass pie dish.  Hull and half strawberries, place in pie dish and toss with hands to coat with the liquid.  Place all strawberries flat side down.  Sprinkle with stevia, cinnamon and nutmeg.  Bake 30 minutes.  Remove from oven and enjoy 6-8 strawberries, pack rest for lunch tomorrow :)  This will make a wonderful sauce too, spoon up with strawberries or pour into a sparkling mineral water to extend your treat!

Wednesday, November 10, 2010

Phases To Forever now on Facebook!

Good evening all the big HCG losers out there!  ( And I mean that in the most positive way/ weigh...)

Words of encouragement tonight...You can do this and you are worth it!  You deserve health, you deserve happiness and deserve to like yourself. 

I have now joined Facebook, come check me out and "Like It"- comment, participate and join in on this new page.  If you have a blog or Facebook page feel free to leave your link as well!  Click here to come visit Phases To Forever on Facebook!

OH! the new picture?  I will be incorporating this into the site this week, as well as some new recipes!

Have a wonderful evening all,
Natasha @ Phases To Forever

Friday, November 5, 2010

Grilled Halibut with Lemon-Basil Vinaigrette

Hope you can grill or broil this fabulous recipe during the weekend, sit down and enjoy with the people you love.  Have a great weekend all!

Grilled Halibut with Lemon-Basil Vinaigrette
4 small halibut steaks, cut to your allowed 100 grams first while raw.
1 lemon-  juiced and grated lemon rind
1 TB water if needed
3 cloves garlic, minced
3 TB of fresh chopped basil (3 tsp dried basil)
Celtic Sea Salt and pepper to taste

Preheat grill to med-high. Season Halibut with salt and pepper and set aside.
For the Lemon-Basil Vinaigrette, whisk all the other ingredients in a small bowl. Take 1 TB of the vinaigrette and brush it on each piece of fish.  Grill each piece of fish until just cooked through, approx. 4 minutes on each side. Plate each piece and top it with the vinaigrette.  Serve over sauteed swiss chard or spinach.  Enjoy!
Note:  This would be great with shrimp over spinach too!

Monday, November 1, 2010

Italian Spinach Soup

 Hoping everyone had a wonderful and event filled weekend!  Did you get past all the buckets of candy in your kids room or co-workers desk?  Just turn your nose up and know that you are making a wonderful decision to chose the best life and health, you are completely worthy of it! 

Is it cold where you are?  I am freezing up here!  Soup is the perfect thing; hot, filling, savory.

Italian Spinach Soup
3 1/2 ounces boneless- skinless chicken breast OR any protocol meat of choice
2 cloves garlic
1 TB fresh basil, sliced thin *(1 tsp dried basil)
1 tsp dried parsley
1/2 tsp onion powder
1 C water
1 C chicken broth- sugar and starch free, less than 10 cals/ serving
very large handful of baby spinach leaves, sliced thin
celtic sea salt and pepper to taste
few drops of stevia (optional)

I a medium sauce pan, cook chicken in 2 TB water over medium-high heat.  When cooked through, remove to cool and shred or dice.  Return chicken to pan, add garlic, basil, parsley and onion powder.  Cook 2-3 minutes until very fragrant.  Stir in water and broth, turn heat up to high and let boil for 2-3 minutes.  Turn stove off, stir in spinach, cover.  Cook 5-8 minutes until spinach is tender.  Season with additional salt and pepper, top with crumbles melba/ grissini.

Note: Sub the spinach for shredded cabbage, but the spinach goes well for Italian flare.  Would be excelent with shrimp!

Phase 3:  Add tomato, onion, saute meat in olive oil and top with Parmesan cheese. (I had this yesterday and was very good.)

Phase 4:  Add organic white kidney beans, Great Northern beans or Cannellini.

Thursday, October 28, 2010

Ginger Syrup and Homemade Ginger Ale

While replying to a HCG Forum post, Ginger Ale was brought up....and along came this!  Ginger is so good for you- known for indigestion, upset tummy, morning sickness, encouraging gallbladder function and decreasing inflammation. 
Perfect for the holiday (and flu) seasons coming- Great for ginger ale, dressings, marinades, stir fries, etc..!

Homemade Ginger Syrup
6 inches of ginger
2 tsp stevia, powdered or liquid
2 cups water

Slice the ginger.  In a medium heavy saucepan, combine the stevia and the water over medium heat, stirring until dissolved. Add the ginger pieces.
Simmer over medium heat for 1 hour if you’ve sliced your ginger very thin, and at least twice that if you’ve cut your ginger larger. (Check on them occasionally to make sure they aren’t drying out and that the water isn’t evaporating too quickly.)
When the ginger is done (it will be soft), remove with slotted spoon or drain through a mesh strainer. Let the ginger syrup cool, then refrigerate. If you want a thicker ginger syrup, continue to cook over medium-low heat until it reaches the consistency you want.  Makes about 1 1/2 cups ginger syrup.  Store in refrigerator for up to 2 weeks. 

To make homemade ginger ale:  add 2-4 tablespoons of ginger syrup to a large pint glass. Top with seltzer or sparkling water.  Add a lemon slice and sip happily.

Tuesday, October 26, 2010

Tea Tuesday!

It's Tea Tuesday!  Calming, refreshing...pure, sigh with me here- "ahhhhh..."  I highly suggest sipping this while doing your Detox Bath.  Chamomile calms, cucumber flavors and refreshes.  Don't forget to cut 2 slices for your eyes ladies!

Chamomile Cucumber Iced Tea

6 Chamomile Tea Bags
2 cucumbers-peeled, seeded and sliced into long spears
sweeten with stevia to taste

In large heat proof bowl or pan steep 9 C boiling water with 6 tea bags for 4-5 minutes. Discard bags. Sweeten with stevia while still warm.  Let cool.  In pitcher place cucumber spears. Pour cooled tea into pitcher. Let sit a few hours up to let the cucumber flavor infuse.  Serve over ice.

Friday, October 22, 2010

Faux-tisserie Chicken

Everyone loves a great rotisserie chicken.  Flavorful and moist right?  This recipe turns out wonderful in the oven.  Full of fancy flavors despite such easy prep and cooking. Easy to the max!  Shreds very nice for leftover salads and stays really moist with great flavor thanks to my best ever Seasoned Salt recipe.  I hope you all had a chance to make it!  If not, you can use any seasoning salt but make sure it is sugar and starch free.  I have been using this seasoning salt for awhile even before HCG, it is a copy recipe and is wonderful!

Faux-tisserie Chicken
2 pounds boneless, skinless chicken breast
1/4 C water
few TB of Seasoned Salt
black pepper to taste

Preheat oven to 350 degrees F.  Sprinkle bottom of glass baking dish with seasoning salt, lay chicken on top.  Sprinkle with more seasoning salt and black pepper.  Pour water around chicken (not on top) on bottom of the pan.  Bake uncovered for 1 hour.  Remove chicken from oven and measure out 3 ounces for your meals. 
Note:  Add asparagus last 15 minutes in between the chicken breast to get nice roasted flavor too.  Shred and serve over lettuce. 
Phase 3:  Add butter on top of each chicken and use any cut/ skin.
Bonus!  My kids love this chicken and that is why I always make 2 pounds at a time....but any amount will work.

Hoping this Friday finds you with a great weekend ahead!

Thursday, October 14, 2010

Broiled Grapefruit

No cute pics, just an easy recipe to have for dessert tonight. Simple and wonderful.  Have a great day all!

Broiled Grapfruit
1/2 Grapefruit
1/2 tsp powdered stevia or 1/4 liquid stevia
2 pinches Ginger Or Cinnamon, Or To Taste

Wash the grapefruit and cut it in half. Use a small paring knife to cut around the outside of the grapefruit. Top each half with stevia, using the back of the spoon to rub it into the fruit. Sprinkle with ginger or cinnamon. Broil for 3 minutes, or until grapefruit is warm and caramelized in places. Serve warm and share the other half or save for lunch tomorrow.

Monday, October 11, 2010

Seasoned Salt

Hope everyone had a great weekend!  I wanted to post a recipe that has been a part of my kitchen for awhile now, it is actually a copy-cat recipe of another popular Seasoned Salt.  It is "Tastefully" and "Simple" to make.  Yes- it is a mock Tastefully Simple Seasoned Salt recipe!  Everyone loves a good copy to  something great.  This is just that.  I actually like this one better than the one I used to buy at $8.99 a bottle.  For Phase 2 and 3 of this HCG diet we need to be careful of many spices too.  Many have added sugar, MSG and cheap starchy fillers.  Especially spice blends and mixed spices with salt. 
*If you are salt sensitive, leave out the salt for your own version of a great all-purpose mock up of Mrs. Dash.  Hint hint, you may need a seasoned salt for future recipes!

Best Ever Homemade Seasoned Salt
10 TB Medium to Coarse Ground Sea Salt (Celtic Sea Salt is the best!)
4 TB Parsley flakes
5 tsp Hungarian Sweet paprika
1 tsp dried Thyme

1 tsp dried Marjoram
1 tsp Garlic Powder
1 tsp Curry Powder
1 ts. dry Mustard
1 tsp Onion Powder

1 tsp Celery Seed
1 tsp dried Oregano

1/4 tsp Dill (weed or seed is fine)Combine all ingredients in a bowl and whisk until combined or put all ingredients into a blender/ food processor & blend until all combined.  Place seasoned salt in a jar, Parmesan cheese shaker or Tupperware type container and use often!

Tuesday, October 5, 2010

Tea Tuesday

It is Tuesday and I am drinking yet another cup of tea.  I have become very much 'into' my tea drinking during Phase 2.  There are so many variations and flavors.  I wanted to share this with you during the fall time.  Not so much a recipe but some of my favorite combinations.  I have a couple cups a day and definitely savor the good flavors of each one. 

Hot Apple Cider
1 bag of Orange Yerba Mate
1 bag of Celestial Seasoning Apple Cinnamon Spice

Sweeten with 5-10 drops Vanilla Creme flavored or plain stevia.
Optional- Add in your daily allowance of 1 TB of milk.

Chocolate Raspberry
1 bag Chocolate Yerba Mate
1 bag Raspberry Hibiscus herb

Sweeten with 5-10 drops Chocolate flavored or plain stevia.
Optional- Add in your daily allowance of 1 TB of milk.

Island Tea
1 bag Stash Coconut Peach tea
1 bag Strawberry herb tea

Sweeten with plain stevia and squirt of lemon.

French Cherry
1 bag Bigelow French Vanilla tea
1 bag Celestial Seasonings Very Cherry Berry tea

Sweeten with Vanilla Creme or plain stevia.
Optional- Add in your daily allowance of 1 TB of milk.

Directions for all:  Boil your water in a tea kettle. Pour over the 2 tea bags and steep for 5-8 minutes. 

That is it for today.  Just a few ideas to help you enjoy some of my favorites today!

Thursday, September 30, 2010

Grilled Ginger Chicken Kabobs

This is such a fun recipe, fun to make, eat and share.  Your whole family will enjoy these Grilled Ginger Chicken Kabobs.  Thank you to Jackie B. for another great contribution!  She even gave us a few step-by-step photos to help you; great job!  My serving suggestions would be to add grape tomatoes, asparagus or onion to the kabobs as your veggie when your grilling. Brush kabobs again while grilling to give the veggies some great flavor too.  Or serve atop the Asian 'Slaw from here.  Enjoy your healthy meals today!

Grilled Ginger Chicken Kabobs
1 tsp fresh ground ginger
1/2 tsp stevia
2 TB Bragg's Amino Acids
1/4 C water
2-3 cloves fresh garlic, minced
Juice of 1 medium to large lemon, or 2 small ones
4 boneless, skinless chicken breast halves, cut into 1.5 inch pieces
Cherry Tomatoes or Onions as you'd like (optional)

Combine first 6 ingredients in a glass baking dish.  Add chicken and turn to coat. 

Cover and marinate for at least 2 hours in refrigerator.  Prepare grill. Remove chicken from marinade and alternate chicken and vegetables on skewers.  Grill over medium heat, turning frequently until done (about 10-15 min). 
Optional: Take leftover marinade and boil for 10 minutes.  Use this as a sauce and baste the skewers with it.
Note: Use this fantastic marinade as a salad dressing.
PS- Don't have a grill?  Broil in yor oven or stir fry in marinade on stove. 
Phase 3:  Add 1/4 C peanut or coconut oil to this marinade.

Tuesday, September 28, 2010

Detox Bath

Getting clean from the inside out!  The Detox Bath is for all phases of life.  This recipe is simple and can be used anytime during and after Phase 2.  The purpose for the Detox Bath is to help aide and speed up the detoxing process already going on in our bodies.  Fat cells hold toxins so as they are released, the toxins are released with it.  Which is a great thing but can take a toll on our energy and overall strength.  Being released are chemicals, metals, food additives and even Rx drugs.  Detox your skin and organs, neutralize Ph balance, restore hormone balance with this easy, low cost recipe.  Using this after Phase 2 will help those toxins from building back up in your body. 

The Detox Bath
1 cup Epsom Salt
1 cup aluminum-free Baking Soda
1 Bathtub

That's it!  Run your bath water as hot as you like.  Pour the salt and soda into the tub and swish to dissolve.  Soak for 20-40 minutes.  Bring a glass of iced lemon water with and a book or magazine.  After at least 20 minutes, rinse and towel off.  Drink a full glass of water when your finished.  Repeat weekly.

Warning! You will be exhausted after your bath, so do this right before bed.  You will sleep very well and wake up feeling wide eyed, energized, refreshed.

Note:  Don't have a bathtub?  Do a foot soak!  Place 1/2 cup of each Epsom Salt and aluminum-free Baking Soda into a large bowl, fill with hot water and soak for 20-30 minutes while watching t.v. or reading.  Rinse feet when done and towel dry.

PS-  Using a natural bristle Body Detox Brush does wonders too.  They are cheap and make your skin feel smooth like using a salt scrub.  Start at your feet and work upwards, brushing the legs, then hips, on to the stomach, chest and face.  Brush more gently where the skin is thinnest and always brush towards the heart.  Using a Body Detox Brush helps in smoothing away dead skin, improve circulation in blood and lymph system, remove skin blemishes like black heads, encourages cell rejuvenation and helps release cellulite!  Why not do this a few times a week!

Friday, September 24, 2010

White Chicken 'Chili'

It is cold here already.  Fall is blowing in with rain and gloom the last few days.  I had already made my Fire Roasted Chili but still wanted something warm.  Out comes the new White Chicken 'Chili'!  My tips for this one- use the leftover chicken you have already made up, if you think even far enough ahead of time, throw an onion on the grill the night before you make this for some amazing flavor.  Feel free to use your favorite veggie instead of onion too.  Cabbage, tomato or spinach would be good.  After you cook the onion so long in the broth, the texture of them changes and they don't have an onion consistency at all.  They soften and are almost like noodles....this is coming from a major texture food give it a try.

White Chicken 'Chili'
3.5 ounces chicken
1/2 onion, sliced thin
1 1/2 Cups protocol Chicken Broth (I used Wild Harvest today)
1 Cup water
2 tsp garlic, minced
2 tsp dried oregano
1 tsp chili powder
1 tsp ground cumin
1/4 tsp sea salt
1/4 tsp black pepper
1 TB milk allowance (optional)
dash of paprika

Place sliced onion, garlic, oregano, chili and cumin in a pan and saute on Med-Hi for 5 minutes or until onions soften and garlic is fragrant.  Add chicken, broth, water, salt, pepper and paprika.  Bring all to a boil then turn down to lo and simmer, covered for 1 hour.  Ladle soup into your bowl and top with cilantro and a squirt of lemon, more salt and pepper to your taste. Enjoy this filling meal.

Monday, September 20, 2010

Tilapia Pizzaiola

Good Morning All the HCG Dieters,

What a great way to start off the week...with a yummy Tilapia Pizzaiola recipe from Jackie B!  Thank you for sharing the nice recipe and photos with us.  You can make this with any white fish, chicken or lean sirloin for Phase 2. 

Tilapia Pizzaiola
100g Tilapia (or other white fish, steak or chicken)
fresh tomatoes, diced
2-3 garlic cloves
2 t Italian Seasoning
1/4 tsp chili powder
sea salt
white pepper

Preheat oven to 375 degrees.  Take 1/2 the diced tomatoes and place in a baking dish.  Place meat on top of tomatoes.  Take remaining tomatoes and mix in garlic, chili powder and seasoning.  Place this mixture on top of fish or meat.  Season with sea salt and white pepper as desired.  Cover tightly with foil or lid and bake until done.
Note:  Fish usually takes 15-20 minutes, chicken 20-30 minutes and steak 35-45 minutes.
Phase 3:   Add olive oil, onions, spinach and parmesan.

Saturday, September 18, 2010

Beef and Cabbage

Hope everyone is having a wonderful weekend!  I thought I would end our cabbage week with nothing but another great cabbage recipe.  Today's recipe is from Michelle, thank you for sending this in to share with everyone.  She noted that this is a resemblance of a popular dish called Kalua Pig.  I know it will be appreciated and enjoyed by many! 

Beef and Cabbage
2-100 gram portions of lean ground beef
1/2 head of cabbage, chopped small
1/4 cup water or broth
shake or two of: (my suggestion would be to start off with 1/8 tsp, up to 1/4 tsp)
onion powder
garlic powder
Bragg's Liquid Aminos
few drops of liquid smoke (it is strong so start small and add to taste)
Salt and pepper to taste
Cook beef in skillet, drain and rinse if desired.  Add cabbage and rest of ingredients in a non stick skillet  over med high heat until cabbage is soft and most of moisture is gone.
Note:  If sharing this with the rest of your family, serve over brown rice.
PS-  This could also be done Phase 2 style with chicken breast in a crock pot and shredded, then stir fried with the cabbage.  Same seasoning just increase if making a large crock pot. 

Tuesday, September 14, 2010

Asian 'Slaw

It must be cabbage week...Alright....I almost posted this last night I was so eager to share it with you all!  I made this up yesterday, ate it for dinner and thought I was cheating.  No joke!  My kids loved it, they asked for more tonight and wanted the leftovers in there school lunches for today.  This will be a regular even after Phase 2.
I thought this up after seeing a Asian Salad/ Coleslaw in the store and remembered a favorite salad I always like to make for gatherings when I am not on HCG Diet Protocol.  This may even taste better or maybe it's just me because of the nice new flavors I got to taste in this today.  Hope you enjoy more cabbage goodness or try it with spinach too!

Sweet, Sour, Tangy, Spicy- this will satisfy all your taste buds at once! All while 100% on protocol= priceless!

Asian 'Slaw
(2-4 servings)
1/2 large head of cabbage, sliced thin or shredded OR spinach
4 green onions, chopped
1/4 C cilantro, chopped
1/4 teaspoon red pepper flakes OR 1 tsp sugar free chili paste
1 teaspoon Dijon-style prepared mustard- sugar free
1/4 cup cider vinegar OR rice vinegar
1/2 lemon, juiced
2 cloves garlic, minced
1/2 tsp fresh ginger root, minced OR 1/8 tsp ginger powder
1/4 tsp powdered stevia or 10-15 drops liquid
1 teaspoon sea salt
1 TB water
Fresh cracked black pepper to taste

Combine cabbage (or spinach), green onions and cilantro in a large bowl then cover and stick in the fridge to let the flavors combine while making dressing (this really makes a difference).  In a smaller bowl, whisk together red pepper flakes (or chili paste), mustard, apple cider vinegar, lemon juice, garlic, ginger, stevia, salt, and water.  Pour this spicy-tangy dressing over the chopped cabbage and toss well. Refrigerate for 1 hour, then toss again. Taste salad, and add more chili paste, lemon juice, salt, or stevia to taste before serving.
NOTE: If you do not like spicy then leave out red pepper flakes or chili paste.
PS-  Use this dressing over any salad or to create a stir fry with a allowed meat and veggie.
Phase 3:  Add more veggies such as bell peppers, red onion, 1 tsp. of sesame oil and top with sesame seeds. Also sub out the 1 TB water for 1 TB healthy oil of your choice.

Monday, September 13, 2010

Cabbage and Chicken

Hello all the Manic Monday HCG-ers!

We have a special guest post today.  Thank you to Kathy, who sent this recipe and photo to share with all of you.  She has been enjoying this meal while on the HCG Diet Protocol.  We hope you enjoy it too!  Have a great week everyone.

Cabbage and Chicken
3.5 ounce raw chicken breast (no skin or bone)
3.5 ounce cabbage (cut up into chunks)
1/2 cup water
2 tablespoons of fresh squeezed lemon juice
1 teaspoon Mrs. Dash garlic and herbs
1 tablespoon Dried minced onion
1/2 teaspoon Sea salt
1/2 teaspoon Ground black pepper

In a small sauce pan, add your water and lemon juice. Add your chicken breast and cook until it turns white on both sides. Add your seasoning to taste and simmer on low heat until chicken is cooked all the way through. Add water to the chicken as needed to create a nice sauce. While your chicken is cooking, boil your cabbage (covered) in salted water until tender.

To serve, place your cabbage on a plate. Cut up you chicken into small bite size pieces and place it on top of your cabbage. Pour the remaining juices and spices from your pan on top and enjoy.

I usually try and make multiple meals when cooking for phase 2 and freeze what I'm not going to use that day. So you can either make one portion as indicated above or more if you want to save yourself a couple of days of cooking.

If you want to make multiple portions:
Take your package of skinless, boneless chicken breast and cut it up into 3.5 ounce portions. I can usually get six servings. You'll have to increase your seasoning to match. Then weigh you cabbage to match your chicken servings. So if I have six portions of chicken, I weigh 21 ounces (6 X 3.5 ounces) of cabbage to match. After your cabbage is tender, drain and divide it into six equal portions. Each portion can be weighed to make sure they are equal. I usually label and freeze each meal in plastic snack containers.

Sunday, September 12, 2010

Veggie Fun

Sunday is a day of rest, family time and fun.  Today I had so much fun with my new kitchen toy.  I have to say I am sold on this, I usually prefer to ignore every type of kitchen gadget that promises to save time but actually takes more time to set up, use and clean then it would be to just get out a cutting board and knife.  This "Veggie Fun Machine" is called a Spiral Cutter and can be used on vegetables, fruit, cheese, etc...anything hard enough to hold by little spikes.  I normally will not post without a new recipe but I have heard so much about these lately and wanted to show you so you can determine if it is worth your money.

I made my Cucumber Salad today using this and just had to post about it.  Anything to make our very limited food list more interesting is a tool for success in my mind.  I also see a great zucchini lasagna in my near P3 future! 

This is what I bought...because it has different blades and shapes. 

but there are many versions and price ranges.  If you have one already, I would love to hear how you use it and recipes!  Have a great rest of your football Sunday!

Tuesday, September 7, 2010

Rosemary Ranch Chicken

Hey all,
I hope everyone had a great Labor Day weekend and got to take some time off.  Now it's back to work and school today!  Wishing all the teacher's and kids a wonderful day back :)

I wanted to get something posted for everyone to enjoy the rest of what we have of grilling weather.  Here in MN we only have minimal weeks left!  Use up the rest of the herbs in your planters or garden and enjoy the rest of the warm weather we may have coming.

Rosemary Ranch Chicken
1 TB water
1 TB Apple Cider Vinegar
2 TB lemon juice- freshly squeezed
1 TB fresh chopped rosemary *1 tsp dried
1 TB fresh chopped chives *1tsp dried
1 tsp fresh chopped parsley *1/4 tsp dried
1 tsp sea salt
1/4 teaspoon ground black pepper, or to taste
1 packet powdered or 1/4 tsp. liquid stevia
1 pound boneless, skinless chicken breast

Place all ingredients in a bowl and stir to coat.  Cover and refrigerate for 30 minutes to overnight.

Preheat the grill for medium-high heat. Grill until the chicken is no longer pink in the center, and the juices run clear.  Note: You can also broil in oven or pan fry in water or broth.  PS:  This would be great on a white fish and grilled.