Friday, December 30, 2011

Leftover Turkey Spring Rolls

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  • (Quantities Depend On How Much Leftover Turkey You Have And How Many Spring Rolls You Want To Make)
  • Rice Paper Wrappers
  • Chunks Of Turkey
  • Soy Sauce
  • Rice Wine Vinegar
  • Sesame Oil
  • Chopped Cilantro
  • Finely Diced Carrots
  • Strips Of Cucumber
  • Leafy Lettuce
  • Alralfa Or Bean Sprouts
  • Cellophane Noodles

Preparation Instructions

Prepare cellophane noodles according to package instructions.
Prepare rice paper wrappers according to package instructions.
Mix together chunks of turkey with soy sauce, rice wine vinegar, sesame oil, minced carrots, and chopped cilantro. Taste and adjust whatever seasonings you'd like.
Lay softened rice paper wrapper on work surface, then layer in softened noodles, lettuce, cucumber strips, sprouts, and turkey mixture. Roll up and serve with soy sauce for dipping.

Found here:
Leftover Turkey Spring Rolls | The Pioneer Woman Cooks | Ree Drummond

Thursday, December 29, 2011

Recipes: Soups, Salads and Sauces | hCG Diet Products from Simply hCG Make Dieting Easier

  • Chicken Broth Base
    6 100 gram pieces of chicken 9 cups water 1 tsp of each: garlic powder, onion salt, celery salt, poultry seasoning, and pepper 1 Tbsp sea salt Combine ingredients in soup pot and cook until chicken is done. About 35 minutes. Take chicken ou...
  • Cucumber Apple Salad
    1/2 chopped apple 1 sliced cucumber 2 T. apple cider vinegar 1 T. water garlic salt pepper Stevia (opt) Chop apple and thinly slice cucumber. Combine vinegar and water. Season with garlic salt, pepper and stevia (opt) to taste. Servings: 1 veg...
  • Grilled Onions
    1 whole sweet onion Sea salt Slice sweet onion and place on preheated George Foreman grill. Sprinkle with sea salt. Grill 4-5 min. until tender and juicy. (Grill with your meat to flavor both the meat & the onion.)
  • Lemon Zest Asparagus
    1/3 lb. asparagus 1 T. fresh lemon juice Sea salt Ground pepper Rinse asparagus and break off any tough, white bottoms. Cut into 1-2 inch sections, slicing the asparagus at a slight diagonal. Fill med sized pan half way with water and bring to a...
  • Baked Vidalia Onion
    1 Vidalia Onion (med. sized) Sea Salt Pepper Remove the outer layers and roots from onion. Wrap in foil. Bake in Preheated oven at 350 degrees for at least one hour. Remove from foil and season with salt and pepper to taste. servings=1 vegetable
  • Strawberry Chicken Salad
    3 1/2 oz of lettuce 3 1/2 oz Chicken 6 strawberries, sliced Sweet N Sour Vinaigrette Dressing Grill, bake or steam fry chicken. Slice into bite sized pieces. Put lettuce in bowl with sliced strawberries, put chicken in and toss. Drizzle with Sw...
  • Sweet N Sour Vinaigrette Salad Dressing
    1-3 Tbs of raw apple cider vinegar salt, pepper 1/2 packet Stevia Mix ingredients then drizzle over salad, spinach, vegetables, or stir fry.
  • Roasted Asparagus-
    -100 grams of asparagus - 1-2 cloves of minced garlic - ½ tsp of parsley - ¼ tsp of oregano - salt & pepper to taste preheat oven to 400. Trim asparagus and lay on non-stick aluminum foil. Add seasonings. Wrap all end of foil making a ...
  • Effortless Cream of Chicken Soup
    - 100g cooked chicken - celery (allowed amount) - 3 cloves garlic - 1-2 c broth - 1 T dehydrated minced onion - 1/2 t parsley - 1/2 t basil - ground white pepper (to taste) - salt (optional) 1. Preheat saucepan over MED-HI heat. 2. I...
  • Tangy Tomato Soup
    -1 cup of Chicken bouillon Base - 1 large tomato - 1 clove minced garlic - ½ tsp onion salt - ½ packet of stevia - ½ tsp of basil - salt and pepper to taste Sautee garlic in 1 Tbsp of bouillon base and set aside. Puree tomatoes in blender an ...
  • Chicken vegetable Soup – YUMMY!!!!!
    - 6 cups of Chicken Broth Base (see recipe) - 3 100 grams of cooked chopped chicken - 3 stalks of chopped celery - 1 whole sweet onion chopped - 2 handfuls of chopped cabbage - 2 medium sized chopped tomatoes (optional) combine and bring to a bo...
  • French Onion Soup-
    - Saute 1 onion thinly sliced with 3 garlic cloves minced for 10 minutes - Stir in powder stevia ( 1 tsp) - Cook 10 minutes - Add 2 cups of beef broth and bring to a boil. - Reduce heat to simmer, cover and cook 20 minutes. - Add salt & pepp...
  • Sauteed Baby Spinach
    - ½ bag of baby spinach - 1 clove of minced garlic - 4 Tbsp. of chicken bouillon Base Saute garlic in 1 Tbsp. of chicken base or water. Add remaining base and spinach and toss till it starts to get soft. Remove before it turns to mush.
  • Taco Seasoning
    - 1 T chili powder - 2 t onion powder - 1 t ground cumin - 1 t garlic powder - 1 t paprika - 1 t ground oregano
  • Chicken "Gravy"
    - 1/2 c homemade broth - 1 grissini - Add 1/4 c broth to small saucepan and bring to boil. - While broth is heating, grind grissini in food processor until it is a powder. (I use my coffee grinder.) -Add the powdered grissini to the pan, ...
  • Smoky BBQ Sauce
    - 2 T sugar free tomato sauce - 2-3 T water - 1/2 t dehydrated minced onion - 1/2 t red wine vinegar or apple cider vinegar - 1/4 t sugar free liquid smoke - 1/4 t paprika - 1/4 t chili powder - 1/8 t cinnamon - 1/8 t cloves - 1/4-1/...
  • Spicy Mustard Dressing – (delicious!)
    - ½ bottle of organic apple cider vinegar - ¾ bottle of amino liquids - 2 tsp of wasabi powder - 2 tsp of dry mustard powder Shake well and keep refrigerated.
  • Cucumber Salad
    - 200g thinly sliced cucumber (or allowed amount) - 1 T vinegar (to taste) - 1 t dill - 1/2 tsp stevia (as needed) - black pepper -Combine all ingredients except cucumber & mix well. -Toss in cucumbers. -Cover & refrigerate. This t...
  • Taco Salad
    -2 cups of chopped romaine lettuce -100 grams of lean ground beef -½ tsp garlic salt -¼ tsp of chili seasoning - crunched up melba toast *Saute ground beef and spices. Sprinkle on top of lettuce and top with crumble melba toast.
  • Cucumber Salad
    - 1 large cucumber - 4 Tbsp. apple cider vinegar - ¼ tsp garlic powder - dash of pepper - ½ tsp of onion salt - 1 Tbsp of dried parsley - 1 packet of stevia • Combine vinegar, spices, and stevia. Toss with cucumbers and marinate for 1 hour in...
  • Slaw-
    -2 cups shredded cabbage -Dressing to taste *Toss and chill.
  • Creole Cucumbers (chicken)
    2 cups of sliced cucumbers 1/8 tsp of Creole Seasoning *Mix and serve optional, add chopped cooked chicken
  • Chopped Salad-
    Chop up Cabbage Pick lady apples English cucumber (less seeds) Sweet onion Celery Cooked asparagus (optional) Add Dressing and toss
  • Citrus Tomato Salsa-
    - 1 large chopped tomato - 1 Tbsp. fresh lemon juice - 1/8 tsp celery salt - 1/8 tsp chile powder - 3 drops of clear stevia - 1 tsp of fresh cilantro - 1/8 cup of Dressing (see recipe) combine and refrigerate
  • Steak Marinade-
    - 1tsp of lemon juice - 1 tsp of fresh cilantro - 1 ½ tsp of spice blend - ¾ tsp of chili powder rub into steak
  • Dressing (can use as marinade too for meat and vegetables and for all salads)
    -2/3 cup unfiltered apple cider vinegar - 1/3 cup of lemon juice - 1 Tbsp. of water - Add to taste: salt & pepper, dried shallots, garlic powder, onion salt, chives, dried cilantro, parsley, basil - Stevia (plain or Valencia orange) start wi...
  • Meat Marinades-
    Apple cider vinegar, lemon juice, or balsamic vinegar mixed with spice and herbs of choice. Broil or grill

Recipes: Soups, Salads and Sauces | hCG Diet Products from Simply hCG Make Dieting Easier

HCG Recipes: Main Course

  • Breaded Talapia or chicken
    - Rub meat with lemon juice or dip in milk - Crunch up melba toast and mix with seasonings of choice - Coat meat with mixture and bake or grill on George Forman.
  • Bunless Burgers-
    -Grill chicken, turkey burgers or beef patties and season to taste. -Layer between 2 lettuce leafs - add grilled sweet onions and tomatoes
  • Meat Kabobs
    -100 grams of meat of choice -1 sweet onion -1/4 cup of dressing -1 tsp Seasoning cut meat into cubes. Cut onion into small wedges. Combine seasoning and dressing and marinate with meat and onions for 4 hours. Place on metal skewers and grill on...
  • Orange Ginger Chicken
    - 100g chicken – cut into chunks - black pepper - orange – cut in 1/4s - 2-3 cloves minced garlic - 1/2 t basil - 1 T fresh ginger root (about 1/2"-1" long piece, peeled & minced) - juice of half lemon 1. Preheat...
  • hCG Mixture-Yummy!
    - 3.52 oz of ground chicken (or turkey) - 2-3 cans of organic stewed tomatoes (or crushed tomatoes if you can’t find stewed – tomatoes that don’t have sugar or corn starch in it) - 3-4 garlic cloves, crushed - Season with parsley, cum...
  • Slow cooker Roast-
    -1 very lean roast (trim extra fat) - 1 whole onion chopped - 1 whole stalk of chopped celery - ½ cup of water -salt & pepper, minced garlic, spice blend. *Place all ingriedients in crock pot and cook on low for 8-12 hours . This is so yummy...
  • Garlic Chicken
    - 100g chicken400g chicken – 4 servings - diced onion - 3-5 cloves garlic – unpeeled & left whole - juice of half lemon - black pepper to taste 1. Preheat oven to 350. 2. Heat non-stick saucepan over MED. 3. Add the onion. ...
  • Fried Chicken Tenders
    - 100g chicken - 1 T milk - 1 grissini - Seasonings (salt, pepper, paprika, ground red pepper, garlic powder) 1. Preheat oven to 350. 2. Slice chicken breast into 3 tenders. 3. In small bowl, mix milk and any seasonings you prefer. 4. Grind g...
  • Taco Salad
    -2 cups of chopped romaine lettuce -100 grams of lean ground beef -½ tsp garlic salt -¼ tsp of chili seasoning - crunched up melba toast *Saute ground beef and spices. Sprinkle on top of lettuce and top with crumble melba toast.
  • Chicken vegetable Soup – YUMMY!!!!!
    - 6 cups of chicken broth base (see recipe under soups) - 3 100 grams of cooked chopped chicken - 3 stalks of chopped celery - 1 whole sweet onion chopped - 2 handfuls of chopped cabbage - 2 medium sized chopped tomatoes (optional) combine and b...
  • Chinese Chicken (or other meat)
    - cubed meat 100 grams (chicken, shrimp, or steak) - 5 Tbsp of chicken Broth - Cabbage - Dash of onion salt, Chinese 5 spice, salt & pepper - 1 minced clove of garlic - ½ packet of stevia • Shred cabbage. Sautee minced garlic in 1 Tbsp of ...
  • Shake and Bake Chicken or Fish-
    - 4 chicken breasts or Fish fillets - dash of salt & pepper, thyme, rosemary - 1 packet of stevia *combine all ingredients inside a bag and shake well. Grill till done.
  • Seafood gumbo-
    -100 grams of seafood (any allowable combo) - 1 chopped garlic clove - 2 large chopped Roma tomatoes -¼ tsp. onion salt. – ¼ tsp. Creole seasoning - dash of garlic powder, celery salt, cayenne pepper. - 1-2 packets of stevia Sau...
  • Spicy Baked Chicken-
    - 4 chicken breasts - 1 onion cut up - 2 cloves of garlic - Tony Chachere’s Creole Seasoning *Season Chicken and place into baking pan. Place onions and garlic on top. Cover with foil and bake 35 minutes at 375’
  • Fried Chicken-(fish works too)
    - 1 chicken breast - 1 Tbsp. of milk - 1 crushed melba toast - Salt & pepper *Dip chicken in milk and coat with crushed melba toast crumbs. Cook in non-stick pan. Salt & pepper or other spices to taste.
  • Tomato Basil Chicken-
    -1 chicken breast cubed - 1 cup chopped tomatoes - ¼ cup of water - 2 Tbsp. of lemon juice - 2 Tbsp. of chopped onion - 2 garlic clove minced - 3 fresh basil leaves sliced - ¼ tsp. oregano, garlic powder, onion powder salt, pepper, and cayenn...
  • Chili-
    -1 lb. of lean ground beef -3 cups of chopped tomatoes -1 ½ cups of water -½ cup of chopped onion -4 garlic cloves minced -tsp of garlic powder -tsp of onion powder -tsp of chili powder -½ tsp of oregano -cayenne pepper to taste -salt &am...
  • Chicken Egg Roll
    -2-3 big cabbage leaves -1 cup shredded cabbage - dash of onion salt, garlic powder and Chinese Five spice - ½ packet of stevia - 2 melba toast rounds -1 chicken breast cooked and chopped Steam big cabbage leaves for 5 minutes. Move over to si...
  • Cajun Chicken-
    - 2 chicken breasts - a dash of salt & pepper, onion powder, garlic powder - 2 tsp of water. Rub spice mixture into chicken and marinate for at least 1 hour. Grill.
  • Shake & Bake Talapia or Chicken-
    - Rub meat with lemon juice or dip in milk - Crunch up melba toast and mix with seasonings of choice - Coat meat with mixture and bake or grill on George Forman.
  • Ground Meat Mix-
    -Brown 1 lb. ground meat of choice (chicken, turkey, or beef) with seasonings of choice (salt, pepper, garlic, onion salt, spice blend) - add 1/2 chopped sweet onion - add chopped stalk of green onions - add diced tomatoes (about 4 roma size) Add ...

Recipes: Main Course | hCG Diet Products from Simply hCG Make Dieting Easier

Avocado and Edamame Salad

For original post scroll to bottom of this post.

I love to pair radishes with green onions. Mostly I just love the way they look together.
This edamame salad also has chopped parsley, ripe avocado, a garlic and ginger dressing, and sesame seeds.

Avocado and Edamame Salad
serves 4 large or 6 small servings
Print this Recipe!
1 16-ounce bag frozen shelled edamame, thawed
1 clove garlic, minced
1 teaspoon grated fresh ginger
2 teaspoons honey
scant 1/4 cup seasoned rice wine vinegar
3 tablespoons olive oil
juice of 1 lime
pinch of salt and fresh cracked pepper
1/2 cup sliced green onion
3 tablespoons chopped fresh parsley
5 to 8 radishes, sliced
1 ripe avocado, sliced
sesame seeds
Bring about 4 cups of water to boil in a medium saucepan. Add edamame and boil for just a few minutes, until cooked through but still with a slight bite to them. Drain and allow to cool.
In the meantime, make the dressing.
In a small bowl, whisk together rice wine vinegar, oil, garlic, ginger, lime, and salt and pepper. Whisk together until completely incorporated. Set aside.
In a medium bowl, combine cooled edamame, green onion, parsley, radishes, and a sprinkling of sesame seeds. Toss together. Add dressing to desired amount. It’s that easy!
Salad lasts up to 4 days in the fridge, but be warned, the radishes will start the loose their red color… just so you know.

found here:
Avocado and Edamame Salad — Joy the Baker

Tuesday, December 27, 2011

Autumn Chopped Salad

Photo Courtesy of Richard Swearinger, BHG Food Editor Extraordinaire

For original post- scroll to bottom of this post

Autumn Chopped Salad
(Printable Recipe)

*6 to 8 cups chopped romaine lettuce
*2 medium pears, chopped
*1 cup dried cranberries
*1 cup chopped pecans
*8 slices thick-cut bacon, crisp-cooked and crumbled
*4 to 6 oz. feta cheese, crumbled
*Poppy seed Salad Dressing (I like T. Marzetti)
*Balsamic Vinaigrette (I like Newman's Own Light Balsamic Vinaigrette)

*On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.

Happy Cooking!

Found Here:
Espresso and Cream: Autumn Chopped Salad

Thursday, December 15, 2011

HCG Diet Recipes - Crockpot Swiss Steak Recipe


100 grams steak
1 tablespoon crushed melba toast
1 tablespoon liquid aminos
3-4 cloves minced garlic
1 stalk celery
1 onion (sliced)
1 tomato (diced)
1/2-1 cup beef broth


1. Preheat pan over MED-HI heat. 2. Sprinkle steak with liquid aminos. 3. Dip steak in crushed up cracker, coating both sides. 4. Add steak to pan and brown on both sides. 5. Transfer steak to crockpot. 6. Cover with garlic, celery, onions, and diced tomato. 7. Top with beef broth. Don't stir! 8. Cover and cook on low until reaches desired doneness. 9. When done, serve immediately, and cover with juices from crockpot. NOTE: This dish includes 3 vegetables which are meant only for flavor. When finished cooking, you can discard veggies, or choose to eat just one of them.

Makes 1 Serving (255 Calories) Without the vegetables

Found on:
hCG Diet Recipes - Crockpot Swiss Steak Recipe

Wednesday, December 14, 2011

HCG Diet Hot Cocoa Recipe


1 teaspoon cocoa powder
2 teaspoons Stevia
2 teaspoons Water
1 cup milk
dash of vanilla (Optional)


Combine cocoa, sugar, and water in a small saucepan. Heat it on low heat, stirring occasionally to prevent the paste from sticking to the pan. After about 1 to 2 minutes, add milk and vanilla. Mix it all together until it reaches your preferred temperature.

Found Here:
hCG Diet Recipes - hCG Diet Hot Cocoa Recipe

Buffalo Hot Wings HCG Diet Phase 2


100g chicken breast tenders
¼ c vinegar
¼ c water
1-2 Tbsp Cayenne Pepper
1-2 Tbsp Chili Powder (adjust as needed)


1. In small bowl, mix vinegar, water, and cayenne pepper.
2. Add chicken to marinade and refrigerate for 1-2hrs.
3. Preheat oven to 350 Add chili powder to a small dish and dip chicken in chili powder.
4. Place on rack in baking pan.
5. Bake 15-20 mins turning halfway through.
6. Serve immediately with some homemade buffalo sauce or Frank’s original red hot sauce.

Makes 1 serving

Calories: 142; Fat: 2.6; Protein: 21.2

Thursday, December 8, 2011

Roasted Cabbage Wedges

These cabbage wedges taste great alongside roasted beef or pork.
  • Yield Serves 6


  • 1 tablespoon plus 2 more tablespoons extra-virgin olive oil
  • 1 medium head green cabbage, cut into 1-inch-thick rounds
  • Coarse salt and ground pepper
  • 1 teaspoon caraway or fennel seeds


  1. Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.

Found here:
Roasted Cabbage Wedges - Martha Stewart Recipes

Saturday, November 5, 2011

Mache and Persimmon Salad | seasonal recipes for everyone

Mache and Persimmon Salad
Serves 4
2 small shallots
2 tablespoons champagne vinegar
2 tablespoons lemon juice
½ teaspoon Dijon mustard
¼ teaspoon sugar (or stevia)
½ teapoon kosher salt
1/3 cup extra-virgin olive oil (or HCT oil)
2 Fuyu persimmons
4 oz. piece of Parmigiano Reggiano
8 oz. mache
freshly ground pepper
To make the dressing, whisk the shallots, vinegar, lemon juice, mustard, sugar and salt together. Slowly drizzle in the olive oil, whisking constantly to make an emulsified dressing. Set aside.
Cut the ends off each persimmon. With a paring knife, slice off the skin, removing as little flesh as possible. Using a mandoline, cut each persimmon into thin slices. (Alternatively, slice thinly using a sharp knife.) Set aside
Using a peeler or a knife, shave thin long strips off the block of Parmigiano. Set aside.
Place greens in a bowl and toss lightly with the vinaigrette. Divide the slices of persimmon evenly among the plates. Top each with a generous handful of greens. Top with the cheese shavings. Crack pepper over each salad and serve.

Found on:
Mache and Persimmon Salad | alexandra's kitchen — seasonal recipes for everyone

Wednesday, November 2, 2011

Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette

Black bean salad 1

This recipe was inspired by one of my readers, who sent me a fabulous Mexican Bean Salad recipe. Thank you, Ellen! It's perfect for entertaining because it's festive and you can make it ahead of time -- in fact, you should because it gets better and better the longer it sits. I made it last weekend when we had friends over for a cookout...everyone loved it.

Black bean salad 10

I'll be honest with you, this salad involves a fair amount of chopping and fussing -- nothing difficult but it does take some time to put together. Please don't let that discourage you! It makes such a large amount, you'll be eating it for days, and it's incredibly substantial -- you won't need to serve much else with it. I made it with grilled chicken and roasted sweet potato wedges.

Black bean salad 9

For the beans, make life easy on yourself and use canned. You could certainly buy them dried and soak them overnight but I don't think it's worth the time or trouble here. Just be sure to rinse and drain them well.

Summer bean salad 3

But since you're saving time on the beans, definitely opt for fresh corn. Canned is awful and frozen won't give you the crunch you need.

Black bean salad 11

Fresh lime juice is also a must. If you don't already have one, get yourself an inexpensive citrus juicer like this one from makes life in the kitchen soo much easier.

Black bean salad 15

When you make this salad, you have to wait a while for the flavors to meld together. At first, it may taste a little too acidic...but give it a few hours in the fridge and the sharpness will mellow out.

Black bean salad 12

Mark my words, this salad will keep you coming back for seconds and thirds -- it's addictive -- but everything in it's so good for you, I don't think you'll mind.

Black bean salad 13

Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette
Printable Recipe

Serves 6 - 8


2 15-ounce can black beans, rinsed and drained
3 ears fresh corn, cooked, cooled and kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots (you'll need one medium shallot)
2 teaspoons salt
¼ teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil (I like Colavita)
6 tablespoons fresh lime juice
1 teaspoon lime zest (be sure to zest limes before juicing them)
½ cup chopped cilantro, plus more to garnish
2 Hass avocados, diced


Combine all ingredients except avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a few springs of freshly chopped cilantro if desired. Serve at room temperature.

Found on:
Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette - Once Upon A Chef

cook it up: kale chips

I love potato chips. I don’t love going to the gym. My answer to this dilemma is kale chips.
It makes sense in my head. See, kale chips are such an awesome substitute to the beloved potato chip I almost can’t tell the difference. And I figure if I have one instead of the other, I can save valuable minutes at the gym and get off of the elliptical trainer way earlier than if I was having potato chips with my lunch. Get it?! Brilliant!

In any case, here’s what you do. Prep your kale by tearing it into pieces and arranging it in a single layer on a baking sheet (don’t use the stems). Drizzle with olive oil (MCT oil for HCG) and sprinkle with sea salt & any other seasoning you might like (I used some garlic powder). Preheat your oven to 375 and bake for about 15 minutes, or until the kale gets slightly brown and crispy. Take it out. Eat it and then don’t go to the gym. xoxo

Found on:
cook it up: kale chips | lovely indeed!

Sunday, October 9, 2011

Pot Roast in a Crockpot and Recipe for Balsamic and Onion Pot Roast

Balsamic and Onion Pot Roast When my friend Bonnie told me she made this recipe and liked it, I told her I wanted to make it again just so I could take better photos! Bonnie was kind enough to say that she didn't think the old photos were that bad, but trust me, these new photos give you a much better idea of what a tasty recipe this is! This pot roast is just the thing to cook on low all day in the slow cooker while you're at work, and dinner will be ready when you get home.

I'm not a pot roast expert, but I've made pot roast in the Crockpot enough times to have strong opinions about how it should be done. There are three things I think are important to remember. First, Brown the meat well before you put it in the Crockpot because browning creates flavor. Second, don't use too much liquid for any crockpot cooking, but especially for pot roast. Third, be sure there is plenty of flavor in the liquids you're using. All day cooking can make foods bland if there isn't a flavorful liquid.

I'm using all those tricks in this pot roast recipe. If there are others reading this who use a slow cooker to make pot roast, chime in with some comments about good tips for making pot roast in the Crockpot.

I used a very thick chuck roast from Costco. If you know anything about the South Beach Diet, you know that most of that fat has got to go. (South Beach guidelines specify not more than 10% fat.)

Here's how my roast looked after I trimmed it. There's still a big pocket of fat on one piece, but keep reading to see how I got rid of it. (I had to cut it in half to get it to fit in my Crockpot.)

Of course, I save all the scraps in a container which goes in the freezer, and then use them to make beef stock.

Rub meat on both sides with steak seasoning and black pepper, then brown the roast very well on both sides. Depending on your pan, you may need to use a little olive oil. In a small saucepan, reduce 1 cup beef stock to 1/2 cup.

While the meat browns, cut the onions and put them in the Crockpot. In this recipe, the onions are partly to hold the meat up out of the sauce for most of the cooking time, so you want them to be quite thick.

When the meat is brown put it in slow cooker on top of the onions, then deglaze the pan with 1/4 cup water, scraping off all browned bits, and add to reduced beef stock.

Add balsamic vinegar and tomato sauce to beef stock and pour over pot roast. Cook on low 6-8 hours, until meat is tender.

I drained all the liquid from the Crockpot and used a fat separator like this to remove the fat. (This is too much liquid from my first attempt at the recipe; I reduced the amount in the recipe I'm giving you.) After the fat is removed, reduce the liquid by about 1/3 to make a sauce. You could thicken it, but I didn't think it needed it. You might think they'd be too done from being in the Crockpot all that time, but the onions were delicious as well as the meat.

Balsamic and Onion Pot Roast in the Crockpot
(Makes about 6 servings, recipe created by Kalyn.)

I used a standard 3 1/2 quart Crockpot for this recipe.

3-4 pound boneless chuck roast
1-2 T steak rub (I used Szeged Steak Rub.)
black pepper to taste
1-2 T MCT  oil (depends on your pan)
1/4 cup water to deglaze pan
2-3 large onions, peeled and thickly sliced
1 cup beef stock, reduced to 1/2 cup (can use a can of beef broth, but be sure to reduce it)
1/2 cup balsamic vinegar (I used Fini Balsamic Vinegar)
1/2 cup tomato sauce (You can substitute one can diced tomatoes, drained well. I might puree the tomatoes.)

Trim as much fat as you can from roast, and cut if necessary to fit into Crockpot. Rub meat well with steak seasoning and black pepper. Heat heavy pan with small amount of olive oil and brown roast well on both sides. This will take a few minutes; don't rush the browning step.

While roast browns put 1 cup beef stock in saucepan, bring to a boil and cook until reduced to 1/2 cup, then let cool slightly and mix in balsamic vinegar and tomato sauce. Peel onions and cut into thick slices. Deglaze pan with 1/4 cup water and add to sauce mixture.

(You can stop at this point and refrigerate browned roast, cut onions and mixed sauce ingredients and then put them in the Crockpot when you go to work in the morning. Don't refrigerate them in the crockery liner. Having the meat start out cold will add several hours to the cooking time, which will be good if you're cooking it all day while you're away.)

Place onions in bottom of Crockpot. Put meat on top of onions and pour beef stock mixture over. Set Crockpot to low and cook 6-8 hours, until beef is tender. The meat might be partly submerged in liquid after this much time. (If I am home, I might turn the meat once or twice.

Remove meat from crockpot and cover with foil to keep warm. Drain liquid from Crockpot and remove as much of the fat as you can with fat separator or skimmer. Cook down liquid by about 1/3, and serve sauce with meat and onions.

Note: If I wasn't making this for phase one, I might put some carrots in the bottom of the crockpot with the onions.

Found on this wonderful site:
Kalyn's Kitchen: How to Make Pot Roast in a Crockpot and Recipe for Balsamic and Onion Pot Roast

Thursday, October 6, 2011

Cauliflower Poppers Weight Watchers Recipe

Cauliflower Poppers

534 people rated this recipe
Course: snacks
PointsPlus® Value: 0
Servings: 8
Preparation Time: 10 min
Cooking Time: 10 min
Level of Difficulty: Easy
Great as a side dish or as a snack. An unbeatable combo of flavor, texture and spice.


1 spray(s) cooking spray
1 head(s) cauliflower (medium)

1/2 tsp Durkee ground cumin, or other brand

1/2 tsp chili powder, or more to taste

1/2 tsp table salt

1/2 tsp black pepper


  • Preheat oven to 400°F. Coat a baking sheet with cooking spray.

  • Cut cauliflower florets into bite-sized pieces (there should be about 4 cups). Place cauliflower in a medium bowl and add cumin, chili powder, salt and pepper; toss well to coat.

  • Spread cauliflower on prepared baking sheet and bake until cauliflower is tender, but not mushy, stirring halfway through, about 10 minutes. Yields about 1/2 cup per serving.
Found on:
Welcome to Weight Watchers

Wednesday, October 5, 2011

20 HCG Meals In 45 Minutes

I Think That All HCG Dieters Should Do This Before Starting The VLCD...

Today as I was browsing through the HCG Videos on YouTube, I came across one that I thought would be great to share with all of you.

In this video you will see a chef produce 20 HCG meals in about 45 minutes.

Now I know that a lot of you have families that you have to cook for in addition to making a separate meal for yourself. Following the tips in this video will help you to save a lot of time and energy everyday.

Actually, it's kind of like using an HCG food delivery service. All you have to do is take the food out of the freezer, heat it up and you are ready to go.

Now let's watch how this cook makes 20 HCG meals in just 45 minutes.

HCG Cook Day - 20 HCG Meals In 45 Minutes

Personally, I think this woman should open up an HCG Food Preparation business!

NOTE: If you don't want to create 20 meals, you can simply take your chicken, beef, fish, shrimp or whatever protein you prefer, trim the fat, weigh out each serving, place into ziplock baggies, then put them in the freezer for the upcoming days.

Do you already prepare your HCG Diet Meals in advance?

Found on:
20 HCG Meals In 45 Minutes | HCG Diet 411 Blog

Thursday, September 22, 2011

HCG Diet Spanish Chicken Soup

HCG Diet Recipes - Delicious And Healthy Spanish Chicken Soup Recipe For Phase 2 Of The HCG Diet Plan.
Preparation Time: 10 minutes
Cooking Time: 15 minutes


3.5 ounces chicken breast
1/2 can diced tomatoes (sugar free, low sodium)
1 jalapeno
1-2 tablespoon cilantro
1-2 teaspoon garlic salt
1 green onion
1 tablespoon apple cider vinegar
1 teaspoon lemon juice
6 drops lemon Stevia
1 cup beef broth
1 cup water


In a small pot add beef broth, water, chicken, jalapeno (put two knife slits in pepper) and garlic salt. Remove pepper after about 5 minutes or taste broth to make sure it has a little flavor of jalapeno.
Cook chicken through and remove from broth, let cool and shred with fingers. Put tomatoes, cilantro, and a 1-3 inch piece of the pepper in blender. Pulse until creamy. Add puree to broth and simmer a few minutes over med heat. Lower heat to med-low, add chicken, green onion, lemon juice, stevia and vinegar. Simmer 10-15 minutes. Garnish with fresh green onion and cilantro.

Makes 1 Serving

Found on:
HCG Diet Spanish Chicken Soup :: Recipe Kitchen

Sweet & Sour Chicken

1 of 1 Photos RecipeGuru

Preparation Time: 15 minutes
Cooking Time: 15 minutes


Healthy Low Carb HCG Diet Phase 2 Sweet & Sour Chicken Recipe
100 Grams chicken breast
1/2 Orange w/ rind
1/2 lemon w/ rind
1 cup water
1 tablespoon Bragg’s liquid amino’s
2 tablespoons apple cider vinegar
1 tablespoon minced onion
1 tablespoon lemon and/or orange zest
Dash of garlic powder
Dash of onion powder
1 tablespoon hot sauce
Cayenne pepper to taste
Salt and pepper to taste
Stevia to taste


In a frying pan or small saucepan place 1/2 orange and 1/2 lemon with the rind in water and boil until pulp comes out of the rind. Remove rinds from the water and scrp out remaining pulp and juice with a spoon. Add spices, onion and stevia to taste. Add chicken and cook until liquid is reduced by approximately half and desired consistency is achieved. Add onion and garlic powders which act as slight thickening agent. Serve hot and garnish with lemon or orange.
Makes 1 serving of Protein and 1 serving of fruit.
Phase 3 can add pineapple and bell peppers.

Found on:
Sweet & Sour Chicken :: Recipe Kitchen

HCG Diet Carne Asada

Preparation Time: 5 minutes
Cooking Time: 15 minutes


HCG Diet Carne Asada - Delicious Mexican Recipe For Carne Asada Phase 2 Of The HCG Diet Plan.
  • 4 ounces flank steak asada
  • Tomatoes
  • Sliced onion cut into thin strips
  • 1 clove garlic chopped
  • 3 tablespoons lemon juice
  • 2 tablespoons orange juice (optional)
  • 1/8 teaspoon oregano
  • 1/8 teaspoon chili powder or to taste
  • Pinch of cayenne pepper


Marinate meat in lemon juice and spices. Barbecue carne asada or cook strips in a frying pan with garlic and onion. Add chopped tomatoes during the last 5 minutes of cooking and enjoy with lettuce leaf mock tortillas and salsa.
Makes 1 serving (1 protein, vegetable)

Per Serving: 248 Calories, 32 g Protein, 10 Carbohydrates, 4 g Fat

Found on:
HCG Diet Carne Asada :: Recipe Kitchen

Wednesday, September 14, 2011

Grilled Asparagus & Feta Salad

Asparagus feta salad 3

This grilled asparagus salad is the kind of wholly satisfying dish that makes you wonder if you might possibly be a very happy vegetarian. It's so simple, yet so good.

Asparagus feta 11

Like most vegetables, asparagus tastes better slightly charred and caramelized, and the direct heat of the grill is the best way to accomplish that. For this recipe, be sure to find nice, thick asparagus spears (the skinny ones will burn and get mushy) and get your grill nice and hot.

Asparagus feta 3

Coat the spears with extra virgin olive oil, kosher salt and pepper, then grill them until tender-crisp. Toss with crumbled feta and lemon zest and -- voilĂ  -- you're done. Proof that simple really is fabulous.

Asparagus red onion 12

Serve this salad room temperature with grilled fish, chicken or meat (particularly these Perfectly Grilled Chicken Breasts or this Grilled Flank Steak). Or try it on its own for lunch or a light bite...all you need to complete the meal is a hunk of warm crusty bread to sop up all the lemon-scented olive oil and feta.

Asparagus feta 6

As food writer Michael Pollan has so eloquently said:

Eat Real Food. Not Too Much. Mostly Plants

Asparagus feta 5

I agree. Less Meat. More Vegetables. Grilled Asparagus. Amen.

Asparagus feta 12

Grilled Asparagus & Feta Salad
Printable Recipe

Serves 4 as a side


1 bunch thick asparagus, about 24 spears, ends trimmed*
3 tablespoons extra virgin olive oil, divided
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅓ cup crumbled feta cheese
1 teaspoon lemon zest**


1. Preheat grill to high.

2. Place asparagus spears in baking dish and toss with 2 tablespoons olive oil, salt and pepper.

3. Put asparagus on the grill, making sure to place spears perpendicular to grates so they don't fall through. Set asparagus dish next to grill (do not clean). Cover and cook for about 3-4 minutes, until asparagus spears are nicely browned and tender-crisp. Remove asparagus from grill and place back in baking dish. Let cool, then transfer spears to cutting board and cut into 1½" pieces. Place cut asparagus back in dish, then add remaining tablespoon olive oil, feta and lemon zest; toss gently and season to taste. Serve room temperature or cold.

*To trim ends, bend one spear near its base to see where it naturally snaps off. Use a knife to trim remaining spears to the same length.

**Use a fine or Microplane grater to zest the lemon. Simply rub the lemon in one direction against the blades, turning the lemon as you go. Be sure to remove only the yellow part; the white pith underneath is bitter.

Grilled Asparagus & Feta Salad - Once Upon A Chef
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