HCG Recipes

Here are some recipes we have tried and loved.

BEVERAGES

Crushed ice
1cup ( partially defrosted Strawberries) or 1 med Orange
1 Pkg stevia
5 drops Orange Stevia
5 drops Vanilla Cream Stevia
Blend until smooth

Frozen Cappuccino
1 c. crushed ice
5 drops of peppermint stevia
5 drops of chocolate stevia
5 drops of Valencia orange
1 c. of coffee
Mix in blender until smooth. Pour into glass and serve.

Lemon Drop Slushy
1⁄2 t. squeezed lemon juice
1⁄2 c. water
1⁄2 c. ice
5 drops of lemon stevia

FRUITS

Apple Sauce
Bake an apple and peal off skin and mash and add cinnamon and 1 pkg of stevia and mix all together and serve on plate.

Baked apple
Any apple you like
1 pkg stevia
1 T. cinnamon
1 T. water
1 t. cinnamon
Cut apple core almost through and mix together stevia and cinnamon with 1 T. water. Place apple on a sheet of foil and mold foil to cup the apple. Pour stevia and cinnamon mixture in the apple core and tighten foil securely around apple. Bake 350 for 45 minutes. Serve in a shallow dish and sprinkle cinnamon over the apple.

Jamaican Grapefruit
1⁄2 grapefruit
Cinnamon
1-2 Pkg of stevia
Using a serrated edge knife, cut grapefruit in half as normally would and place on an oven safe dish and bake for 2 minutes. Cut around center core, rind, and partitions. Sprinkle with cinnamon and stevia.

Strawberry flower
4 Large strawberries or 6 small
1 T. cinnamon
1 pkg stevia
Slice strawberries and place on a plate shaped like a flower. Mix cinnamon and stevia and sprinkle over the strawberries.

DRESSINGS AND BROTHS

Balsamic Vinaigrette
1/3 cup balsamic vinegar
2 T. water
2 T. dried thyme
1⁄4 t. salt
1⁄4 t. pepper
1 T. dried basil
1⁄4 t. garlic powder
Add all ingredients in a blender and mix well.

Chicken Broth
1 chicken breast
8 cups water
4 cups water
5 t. poultry season
5 t. onion powder
4 garlic cloves
4 t. black pepper
3 t. sea salt
3 T. celery salt
1 cheese cloth
1 string
Mix all herbs and place in the cheese cloth wrap string around cloth to secure all herbs and place it in the stock pot with 8 cups of water and the chicken breast and boil for 35 minutes or until chicken breast is cooked. Place a strainer on top of a bowl with a coffee filter to Strain broth to extract any fat from chicken breast and use the chicken for other recipes. Keep the cheese cloth to see if you need to continue to add more flavors to the stock for the additional 4cups of water and bring to a boil for additional 30 minutes. Set aside and chill. Use the broth for recipes for flavor and for a cup of broth before lunch and dinner.

Citrus Dressing
1⁄4 cup apple cider vinegar
1 cup water
1 T lemon
1 pkg stevia
1⁄4 t garlic powder

Dill Dressing
1/3 cup apple cider vinegar
2 T. water
2 T. dried basil
2 T. dried dill
1 t. garlic powder
1 t. dry mustard
1 t. onion powder
Mix all ingredients in a blender and mix well.

Vinaigrette Dressing
1⁄4 c. apple cider vinegar
1⁄2 c. water
2 shakes celery salt
2 shakes onion salt
Ground pepper to taste
3 Pkg stevia

SALADS AND SOUPS

Beet Greens or Asparagus
2 T. chicken bouillon base
2 c. chopped beet greens or Asparagus
Dash of onion salt
Heat bouillon base on medium to just prior to boiling, Reduce heat, add greens and sauté a few minutes until tender. Sprinkle with onion salt.

Citrus Shrimp & Greens
3.5 ounces of shrimp
2 T. lemon juice
1T. lime juice
3T. apple cider vinegar
1t. garlic powder
1t. pepper
1⁄2 t. onion salt
Place fish in a bowl and mix together all ingredients and let it stand and marinate for 1⁄2 hour. You can either grill the shrimp on a grill or in a non-stick frying pan. Serve over your favorite salad greens.

French onion soup
1 Vidalia onion
2 c. beef broth
3.5 ounces lean steak
1t. garlic powder
1t. onion salt
1t. pepper
2 Melba toast
Slice onion with an apple slice to make wedges and to open up the onion. Season the onion and place it on top of a foil sheet. Add 1⁄4 c beef broth, and wrap it up tightly, and place in a baking dish and bake at 350 degrees for 1 hour. You want to make sure the onion is not too soft you want it a little firm. Serve in a bowl with 2 cups of beef broth and 2 Melba toast.

ENTREES

Balsamic chicken wraps
3.5 ounces chicken
2 med green cabbage leaf
2 med Napa cabbage leaf
1 garlic clove
3 T. balsamic vinegar
1⁄4 t onion powder
1⁄4 T. sea salt
1⁄4 T. pepper
1 T. fresh ginger
Mix together finely grated ginger, garlic, onion powder, balsamic vinegar, salt, pepper and chicken pieces. Cook until chicken is cooked thoroughly and then add the Napa cabbage and cook until cabbage is slightly cooked. Take the 2 green cabbage leaf and split the chicken mixture and place in cabbage leaf’s and roll into a wrap.

Balsamic Mustard Crusted Steak
3.5 ounces filet or London broil
1 t. mustard powder
2 t. balsamic
1⁄4 t salt
1/2 t freshly ground black pepper
2 garlic cloves (minced)
Mix all seasoning in a mixing bowl. Line a broiler pan with foil and place steak on top. Coat evenly with mustard mixture and let stand 10 minutes. Broil steak to desired doneness. 3 to 4 minutes per side for medium-rare. Let stand 5 minutes before slicing and serving.

Bun-less Chicken Burger
3.5 ounces of ground chicken breast
1⁄4 t. pepper
1⁄4 t onion salt
1⁄4 t. onion powder
1t. garlic powder
1⁄4 t dry mustard
2T. balsamic vinegar
2 cups spinach
Mix all ingredients into the ground chicken breast and mold into a small patty. Grill or broil and serve with the spinach and balsamic vinaigrette.

Chilean Sea Bass
3.5 ounces of sea bass fillets
2 cloves garlic, minced
1⁄2 of lemon
1⁄2 t. salt
1⁄2 t. lemon pepper
2 T. finely chopped cilantro
1⁄2 t. paprika
Arrange Sea bass fillets in a single layer on foil-lined broiler pan. Spread garlic and cilantro on and around fish. Squeeze lemon juice on fillets, sprinkle salt and lemon pepper to taste, and add paprika for color. Cover with foil and crimp edges to form a seal.
Bake at 450 for 20 minutes.

Citrus Mahi Mahi
3.5 ounces mahi mahi
1 T. fresh lemon juice
1 T. fresh lime juice
1 garlic clove, minced
1⁄2 teaspoon dried thyme
1⁄2 teaspoon dried dill
1⁄4 t pepper
1⁄4 t salt
1⁄2 citrus dressing
Mix together lemon juice, lime juice, garlic, thyme, and salt and pepper to taste. Place in a shallow dish, drizzle with citrus dressing mixture, turn to coat and marinate at room temperature for 10 minutes. Heat grill pan or grill over medium heat. Cook for 3 to 4 minutes per side.

Curry Chicken and Spinach
3.5 ounces chicken
2 cups spinach
2 t. onion powder
1 garlic clove (minced)
1⁄2 cup chicken broth
1⁄4 t salt
1⁄4 t pepper
1 lime
1 T. curry powder
Mix chicken and all seasonings and 1⁄2 the lime and cook chicken through. Throw the spinach in for 1 minute and serve in a bowl and squeeze the other 1⁄2 of the lime.

Ginger Steamed Red Snapper
3.5 ounces red snapper
2T. fresh grated ginger
1⁄4 cup balsamic vinegar
2 drops liquid stevia
1⁄4 t. salt
1⁄4 t. pepper
1 lemon wedge
Finley grate 1 T of fresh ginger in small skillet. Add the balsamic vinegar and cover with water to reach 2 inches and bring to a simmer. Season red snapper with grated ginger, lemon, salt and pepper. Place in steamer and cook for about 10 minutes.

Lemon Garlic Chard
2c. roughly chopped Swiss chard
1 large or 2 small garlic cloves
4 T. water
Fresh lemon juice
Sea salt
Pepper
Put 1 T. water in non stick pan saute garlic until tender and set aside. Pour remaining water into pan and add chard. Cook over medium heat for about 5 minutes, tossing occasionally. Drain off excess juice and return to pan adding in sautéed garlic. Before serving, give a squirt of lemon juice and a shake of salt and pepper.

Lemon Lime Tilapia
3.5 ounces tilapia or any white fish
1⁄2 lemon slice
1⁄2 lime slice
1 garlic clove (minced)
1⁄4 T. sea salt
1⁄4 T. black pepper
1⁄2 t. dry dill
1⁄2 cup water
Mix together lemon juice, lime juice, garlic, salt, pepper, and dill. Marinate fish in seasonings for 10 minutes and place in non-stick pan with water and cover and steam for 10 minutes.

Lemon Zest Crab cakes
3.5 ounces crab
1 garlic clove (minced)
1 T. onion powder
1⁄2 t. lemon zest
1⁄4 t salt
1⁄4 t. pepper
1 t. dry mustard
2 lemon wedges
1 T. parsley
1 t. lemon zest
Mix everything together and put into 2 small patties. Place in a baking dish and bake for 15 minutes and place on serving dish.

Marinated London Broil Steak & Salsa
3.5 ounces London broil
1/3 cup balsamic vinegar
2T. dried Oregano
3T. garlic powder
1⁄4 t salt
1⁄4 t pepper
2 cups diced tomatoes
Marinate London broil with all seasons for 1 hour. Season diced tomatoes and place 1⁄2 in the middle of the plate. Broil or grill steak to your temperature. Place on top of salsa and add the remainder salsa.

Mock Egg Roll
3.5 ounces of Chicken
2-3 big cabbage leaves
1c. shredded cabbage
1/8 t. onion salt
1/8 t. garlic powder
1/8 asian spices
1⁄2 Pkg stevia
Steam big cabbage leaves for 5 minutes. Move leaves over to side of steamer to make room for shredded cabbage. Steam both for 5 minutes. Remove shredded cabbage to a mixing bowl. Add chopped chicken or shrimp and spices. Mix and then wrap in a big cabbage leaf.

Oven Chicken Salad
1 chicken breast
1⁄2 t. cayenne pepper (optional)
1⁄4 t. onion powder
1⁄4 t. salt
1⁄4 t. pepper
1⁄4 t. garlic powder
1⁄2 t. poultry season
2 cups spinach or lettuce
Vinaigrette Dressing
1⁄4 cup apple cider vinegar
1⁄2 cup water
1 t celery salt
1 t. onion salt
1 t. pepper
1 pkg stevia
Mix all seasonings together and roll chicken in mixture so it is smothered and place on a foil sheet and wrap up nice and tight. Put on a cooking sheet and bake at 375 degrees and bake for 20 to 30 minutes. Cut up in small pieces and measure 3.5 ounces of chicken and put on a bed of spinach or lettuce and drizzle the vinaigrette dressing. Save the remainder of the chicken breast for another meal.

Rosemary Fish & Lemon Garlic Chard
3.5 ounces of halibut or tilapia
Italian Herb Seasoning
1 t. Rosemary grinded
1 t. Ground pepper
1 t. Sea Salt
2 slices of Fresh lemon juice
2c. broccoli
1 t. garlic salt
Sprinkle both sides of fish with spices. Place fish on a nonstick frying pan with 1/3 cup of water and lemon juice. Place a lid on the pan to keep the steam within the pan. Cook for 3 to 4 min. Fish is done when flakes easily with a fork.

Spicy Cajun Scallops
3.5 ounces scallops or shrimp
1 lemon
1⁄2 dry mustard
1 t. pepper flakes
2 garlic clove (minced)
1⁄4 salts
1⁄4 pepper
1⁄2 cup water
Mix together lemon juice, dry mustard, cayenne, garlic, salt, pepper and scallops. Fill a non-stick frying pan with water and place scallops and cover with lid for10 minutes.

Spicy Taco Salad
2 cups Romaine Lettuce
3.5 ounces London broil or filet
1⁄4 t. garlic salt
1⁄4 t. chili seasoning
Prepare the beef on the grill. Crumble beef and mix in garlic, salt, and chili seasoning. Top lettuce with ground beef mixture. Serve with Vinaigrette Dressing on the side.

DESERTS

Desert- Apple Cobbler
1 sliced apple
1/8 t. cinnamon
1 Pkg stevia
Toss the above ingredients and arrange on oven safe dish
Topping1t. cinnamon and 1Pkg stevia

Apples with Strawberry Sauce
1⁄2 of a Jonathan apple
3 strawberries
3 drops vanilla Creme stevia
Slice apple and arrange on a plate. Mash the strawberries with a fork and add vanilla Creme stevia to make a sauce. Pour over the apple slices.

7 Comments

happyday7 on June 22nd, 2009

Thank you for sharing your recipes. I am just going to try this diet and can use any help out there

briny on August 5th, 2009

I thought that balsamic vinegar wasn’t allowed since it has sugar in it. Is that not true?

Josh on September 7th, 2009

In small amounts, we have found that it makes little difference.

Amazone on November 9th, 2009

perfect recipes! Thank you. And yes, you can use a little balsamico with no problems at all. It is the best diet ever!

laraaalar on January 24th, 2010

Thank you so much for sharing these recipes. I’ve been getting so bored and really needed some ideas to help keep me motivated!

lolasoriano on January 26th, 2010

Here’s another good recipe:

1 pound extra-lean ground turkey
To taste:
cumin
garlic powder
cayenne pepper
dried thyme
1 large tart apple cored, skinned, and shredded

Mix all ingredients in a bowl. Form 3.5 ounce patties (they will be quite soft, so use a gentle touch!) and fry in a teflon pan. the leftovers warm up nicely in the microwave!

readytoglow on March 7th, 2010

Your elegant, thoughtful, brilliant recipes using only a handful of ingredients is so appreciated. Using flavored Stevia sounds fun. Do you have a favorite brand? Much gratitude for your generosity. I’m going to give these a whirl today.