"Honey" Mustard Grilled Chicken and Marinade

Happy July!  I hope all of you had a safe, fun and successful Phase 2 weekend.  Grills are fired up around here and I could not be happier.  Here in the Midwest we cherish our grilling months and sometimes even trudge out in the ice and snow to get a grilled steak on a warm day of 30 degrees F.  I don't want to even think about that right now!  It is 85 and sunny today, my meat is thawing and I will be making this again even in my Phase 4 status.  Get creative and add some P2 allowed veggies over top the flame for wonderful flavored sides. 

"Honey" Mustard Grilled Chicken

1/4 C sugar free- dijon mustard

1/4-1/2 tsp stevia
2 TB chicken broth or water
1 TB apple cider vinegar
1/2 tsp celtic sea salt
1/4 tsp paprika
4  boneless, skinless chicken breast

Whisk together the first 6 ingredients in a small bowl.  Pour over chicken and marinade in the refrigerator for 1 hour to overnight.  When ready to cook, remove chicken and grill over medium heat for 20 minutes, until cooked through.

Phase 3/4:  Add 1/4 cup mayo, plain yogurt or oil to the marinade to add in healthy fats. 

No grill?  Try this!

Need a little excitement?  Do this!

Don't let Phase 2 get in the way of summer fun. Remember to follow Dr. Simeon's full orders and sunbathe!!!  Check Pounds and Inches, it is in there I swear.  I have that part of the protocol down no problem.....no twisting of the arm, I am out in the vitamin D richness.

Have a pound dropping rest of the week!

~Natasha





Baked or Grilled Herbed Shrimp

Good Morning,
Do you all have your herbs planted?  If not the farmers markets and produce always have fresh growing herbs showcased this time of year.  Thyme and rosemary make this a flavorful dish, letting you forget all about any list of restrictions and appreciate the wonderful flavors you can still enjoy.
This would be excellent cooked on the grill in a foiled, stainless steel pan or wooden skewers.  Toss with cooked spinach or add asparagus spears in with the shrimp for an easy and elegant meal.  Thanks to One Perfect Bite for helping create this beautiful meal Phase 2 style. 

Photo Credit

Baked or Grilled Herbed Shrimp
1/4 C water or protocol allowed chicken broth
1/2 TB red wine vinegar (make sure sugar free)
1 TB fresh lemon juice
6 fresh thyme sprigs
3 large fresh rosemary sprigs, halved
1 tsp celtic sea salt, halved
1 tsp fresh cracked pepper
1-1/2 pounds extra-large shrimp (preferably wild caught, peeled and deveined)

Preheat oven or grill to 400 degrees F.  Pour water or broth and lemon into a 9 x 13 inch, glass baking dish.  Add thyme, rosemary and pepper. Bake12 minutes or until spices become fragrant.
Add shrimp to dish and toss until all surfaces of shrimp are coated.
Bake 8 to 10 minutes, remove when shrimp are pink and firm.  Add vinegar and 1/2 teaspoon salt . Toss well and let rest for 5 minutes at room temperature until cooled slightly.  Sprinkle shrimp and any vegetables with remaining 1/2 teaspoon salt, or as needed.

Note:  This would be good cooked with fish too.

Phase 3/4:  Replace water or broth with olive or grapeseed oil.  Add the lemon peels in the baking dish too for added flavor.

Photo Credit

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 go....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.

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.

Welcome fellow HCG-ers and some Greek Chicken!

Hello and welcome to Phases To Forever! 

Check out About Phases To Forever if you are unsure why you are here.

I am so happy you decided to come check it out and I hope you enjoy all the recipes and contect here.  This is a recipe website dedicated to the one's who have taken a big step to better there life and follow the HCG Diet Protocol.  I will be posting recipes that I haved tried and liked, maybe even a few I do not like!  I will also include some I see that will be on-protocol but have not tried just for the simple fact that I do not like to eat seafood....and many of you do! I also want to encourage comments with variations that you have tried and liked.  All of out taste buds are differant and I would loveto hear what you have done to change it to your liking. 

Have a recipe or recipe idea?  You may add your recipe in comments or if you would like me to post your recipe with credit going directly to you- email me and I will be happy to post on your behalf.

Let's all support each other during this time of "loss"!  Loss of  Pounds and Inches that is!
Now onto why you and I are both here.....FOOD!
This is my ultimate, favorite, saving grace recipe throughout this Phase 2 of life.  So it had to be the very first recipe I post.  Since it is the one I eat almost every day and by far the one I eat the most....for sure.

Greek Chicken
2 pound boneless skinless chicken breasts
3 cloves minced garlic
1 TB each fresh rosemary, thyme and oregano*
1 lemon- juiced
1 packet stevia

Marinate chicken for a few hours or overnight. Grill until juices run clear.  Enjoy!
*If all you have is dried herbs than reduce amount to 1 tsp. each, but fresh is awesome!
Note:  I have been grilling these up and eating them wrapped in baby romaine dipped with sea salt and black pepper.  I also like this with thin sliced Cucumber Salad....recipe to come...

Phase 3:  Add 1/4 C coconut or olive oil to the marinade.