Creamy Chicken and Roasted Veggie Soup - HCG Phase 2

Creamy chicken and roasted veggie soup. 

Place in an open dish or tin foil - cauliflower, red bell peppers, zucchini, a clove of garlic, and broccoli with a little seasoning. 

Roast/bake for 30 minutes at 400. 

At the same time...also bake some seasoned chicken breasts. 

Throw it all together with chicken broth in a blender. Finish it off with cilantro or raw shredded cabbage and cayenne pepper. Delicious.

Cumin Lime Chickpeas - HCG Phase 3

Every winter, after weeks of eating hearty soups and stews, I start craving something really light and fresh. I just get sick of all of the super cooked down hot food. I want bright, I want it to taste like SUNSHINE. You know what I'm sayin'?

So today I threw together this quick salad with a couple of cans of chickpeas that I had hiding in the back of my pantry. It's really fast, easy, and bursting with fresh flavor!

Lime juice can sometimes have a slightly bitter bite to it, so if you're not into that or limes just aren't available in your area, this salad would be just as delicious with lemon juice. If you want to cut the price in half, cook your own chickpeas from dry. I haven't done it but I'm sure it's just as easy as cooking any other bean... especially if you cook them in the slow cooker!

Another interesting twist to this salad would be to add a touch of honey and chopped jalapeno. Unfortunately, I didn't think of that until just now as I was typing this. Someone try it for me and let me know how it is! Thanks!




Total Recipe cost: $3.79
Servings Per Recipe: 6 (about 1/2 cup each)
Cost per serving: $0.63
Prep time: 15 min. Cook time: 0 min. Total: 15 min.

INGREDIENTS		COST
2 (15 oz.) cans	chickpeas (garbanzo beans)	$2.18
1/2 medium	red onion	$0.51
1/2 bunch	cilantro	$0.39
2 cloves	garlic	$0.15
1 medium	lime	$0.25
2 Tbsp	MTC oil	$0.22
1 tsp	cumin	$0.05
1/8 tsp	cayenne pepper	$0.02
1/4 tsp	salt	$0.02
TOTAL		$3.79

STEP 1: Empty both cans of chickpeas into a colander and rinse with cool water. Let the chickpeas drain as you prepare the rest of the salad.

STEP 2: Remove the cilantro leaves from the stems and then roughly chop. Dice the red onion. Place both in a large bowl.

STEP 3: Prepare the dressing by squeezing the juice from one lime into a bowl and adding the olive oil, cumin, cayenne pepper, and salt. Finely mince two cloves of garlic and add them as well. Stir everything to combine. Taste and adjust salt to your liking.

STEP 4: Add the drained chickpeas and the dressing to the bowl with the cilantro and onion. Stir to combine and then serve! The flavor intensifies the longer it sits so, refrigerate before serving for a stronger flavor.

Step By Step Photos

I had a couple lonely cans of chickpeas in my pantry, so what better to do with them than add my favorite flavors...


Cilantro, lime, garlic, and onion! This really is my favorite combo. Anytime I need something to taste fresh and vibrant, this is what I reach for.


Rinse the chickpeas in a colander with cool water to remove all of that canned flavor. I'm sure making fresh chickpeas from dry would not only be more inexpensive but the flavor would be even more clean and fresh. Note to self: make fresh chickpeas.


Remove the leaves from the stems of the cilantro and then give them a rough chop. The leaves pull off easily so this should take no more than a minute or two.


Dice the red onion and place it in a bowl with the cilantro.


Squeeze the juice from one lime into a bowl and add the olive oil, cumin, cayenne, and salt. Mince the garlic and add that as well.


Stir it all up and now you've got a delicious cumin dressing. Give it a taste and adjust the salt and any other ingredients as you see fit.


Add the drained chickpeas and dressing to the bowl with the cilantro and onion. Stir until everything is coated in dressing and then serve!


The salad will be even more intense the next day! ...if it lasts that long!

Found on - Budget Bytes: cumin lime chickpeas $3.79 recipe / $0.63 serving

5 MINUTES, 5 INGREDIENT PASTA! HGC Diet Phase 3 or 2

Found on Tumblr

5 MINUTES, 5 INGREDIENT PASTA! PERFECT FOR A DORM! ALL YOU NEED IS A MICROWAVE!

I Picked up a few extra things at Whole Foods the other night. I’m trying to focus more on eating cleaner. Just because it’s coming out of a microwave doesn’t make it unhealthy, well not in this situation!





Calories : 130 Carbs : 20 Fiber : 6g Protein : 15g Fat : 3g
Ingredients:

• 3 Oz Shrimp
• 2 Cups Fresh Spinach
• 1 Tbsp Parmesan (leave this out for Phase 2)
• 1 Bag Shirataki Noodles
• 1/2 Cup Roasted Garlic Sauce

Steps:

1. Microwave Shrimp, Spinach, and Roasted Garlic Sauce for three minutes
2. Rinse Noodles and Microwave for two minutes
3. Combine the sauce with the noodles
4. sprinkle cheese and pepper on top!

Taco! Taco! (Like Pizza!Pizza! Minus the Toga) HCG Phase 3

Found here





Pictures: Hint– They’re all Tacos. I know. I continue to astound.

This is, by far, my most FAVORITE use of either cauliflower or zucchini dough for making Mexican foods… and these are induction-friendly.
You know those taco shells you buy from the store which are not only CORN (snort), but they’re usually brittle and break in half as soon as your luscious reader teeth make contact with them.
BOO!
I say to you, on this Cinco de Mayo, don’t you deserve a crisp, yet pliable taco shell? A taco shell which holds what you stuff into it and still has the crisper delivery? If so, follow me, and I will deliver unto you taco beauty.
Taco Shells

from Zucchini :

1 large zucchini, shredded
2 eggs
2 cups cheese

Preheat oven to 450 degrees F.

Grease 2 cookie sheets.

Cut ends from zucchini. Shred. Mix with egg and cheese. Using a 1/3 cup measuring cup, make 6-8” circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees.

Take hot patties and wrap around a rolling pin. When cool enough to handle and with form, let cool on a rack for 6-8 hours in a cool oven. (To hold the shape, if you have those stackable racks, you can inset the edges through the racks of a cooling rack or your oven and allow them to hang down. They may curl slightly. Don’t panic! They should be still pliable enough the next day to open without breaking).

Makes about 6 shells.
from Cauliflower:
1 16 ounce bag of cauliflower, shredded, chopped or riced
3 eggs
3 cups cheese

Preheat oven to 450 degrees F.

Grease 2 cookie sheets.

Cook or thaw frozen cauliflower. Shred, rice or chop. Mix with egg and cheese. Using 1/3 cup scoop, make 12 6-8” circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees.

Take hot patties and wrap around a rolling pin. When cool enough to handle and with form, let cool on a rack for 6-8 hours in a cool oven. (To hold the shape, if you have those stackable racks, you can inset the edges through the racks of a cooling rack or your oven and allow them to hang down. They may curl slightly. Don’t panic! They should be still pliable enough the next day to open without breaking).

Makes about 12 shells.

Notes:
Store on rack until crisp and then in an open container to prevent moisture.

Nutritional Information
Zucchini shells (2 shells per serving)
Calories: 151
Carbohydrates: 1
Fiber: 0
Net Carbohydrates: 1
Protein: 10
Fat: 13
Cauliflower shells (Per 2 shells, 1/6 of recipe)

Calories: 239
Carbohydrates: 4
Fiber: 1.5
Net Carbohydrates: 2.5
Protein: 16
Fat: 20

Crab Cakes Recipe HCG Diet Recipes - Phase 2

Crab Cakes

Ingredients:

100 grams snow or king crab meat
1 serving Melba toast crumbs
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1 tablespoon finely minced onion
1 clove crushed and minced garlic
Cayenne to taste
Salt and black pepper to taste

Directions:

In a small bowl combine ingredients and form into cakes. Press crab cakes
into muffin tins and bake at 350 degrees for about 10-20 minutes until
slightly brown on top. The crab mixture can also be sauté d until warm or
chilled and served over a green salad with lemon garnish and topped with
Melba toast crumbs.

Makes 1 serving (1 protein, 1 Melba toast)

hCG Diet Recipes - Crab Cakes Recipe

Jambalaya - HCG Phase 2

Preparation Time: 15 minutes
Cooking Time: 30 minutes

Ingredients

HCG Diet Recipes - Delicious HCG Diet Jambalaya Recipe
100 grams shrimp (chicken, beef,
or chicken sausage can be used)
Tomatoes or celery chopped
1 cup vegetable broth or water
1 tablespoon lemon juice
1 tablespoon chopped onion
1 clove garlic crushed and minced
Dash of Worcestershire sauce
Dash of hot sauce
Dash of liquid smoke (optional)
Pinch of cayenne to taste
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Pinch of thyme
Salt and pepper
Water as needed

Directions

Lightly sauté shrimp or chicken with celery or tomatoes, garlic and onion in
lemon juice until cooked or lightly browned. Deglaze the pan with broth
and add seasonings. Simmer on low for approximately 20-30 minutes until
liquid is slightly reduced adding additional broth or water to achieve desired
consistency.
Makes 1 serving (1 protein, 1 vegetable, 1 fruit)

Phase 3 modifications: Add chopped red and green bell pepper and
additional seafood, chicken, sausage, etc.

Found Here:
HCG Diet Jambalaya :: Recipe Kitchen

HCG Diet Carne Asada

Ingredients

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

Directions

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 Here:
HCG Diet Carne Asada :: Recipe Kitchen