HCG TOTAL FAT LOSS RECIPES

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Do not use Pam, Butter or oil for any of your HCG meals.  Use minimal Coconut oil.

Chicken Pesto

Ingredients:

• 4 oz. Chicken Breast
• 3 Cloves Garlic
• 3 Tbsp Lemon Juice
• 1/4 Cup Basil Leaves
• Salt and Pepper to Taste
• 2 Tbsp Apple Cider Vinegar
• 1/4 Cup Chicken Broth
• 2 Tbsp Lemon Juice
• 1/4 tsp oregano
• Salt and Pepper to Taste

Directions:

Marinate chicken in lemon juice, salt and pepper. Fry in a pan until lightly browned and cooked thoroughly. For the pesto sauce, puree fresh basil, garlic, chicken broth, and lemon juice in a food processor. Add pesto mixture to chicken, add a little water and cook on medium heat coating chicken with pesto mixture. Add salt and pepper to taste and serve hot. Pesto sauce may be made by itself and added to vegetables or other protein options.

Makes 1 serving (1 protein)

Makes 2-3 servings of pesto sauce.

Per Serving: 125 Calories, 29 grams Protein, 6 grams Carbohydrates, 0 grams Fat

You’ll continue to lose weight quickly on the HCG Diet with great diet recipes like our Lemon Chicken. So much flavor with so little calories.

Lemon Chicken

Ingredients:

4 oz Chicken

1/2 Lemon with Rind

1 Tbsp Bragg’s Liquid Aminos

1/4 Cup Chicken Broth

1 Cup Water

Dash of Cayenne Pepper

Salt to Taste

Stevia to Taste (Optional)

Directions:

Slice up ½ lemons in to quarters and add to water. In a small saucepan boil lemon quarters until pulp comes out of the rind. Add broth, chicken, Bragg’s and spices and simmer on low heat until chicken is cooked and sauce is reduced by half. Deglaze periodically with water if necessary. Garnish with fresh lemon slices, lemon zest or mint.

Makes 1 serving (1 protein).

Per Serving: Calories 115, Protein 28 grams, Carbohydrates 3 grams, Fat 0 grams

Curry Chicken

4 oz Cubed Chicken

1/4 Cup Chicken Broth or Water

1/4 tsp Curry Powder

Dash of Onion Powder

1 Tbsp Minced Onion

Salt and Pepper to Taste

Stevia to Taste

Cayanne to Taste

Directions: 

Dissolve spices in chicken broth in a small saucepan. Add chopped onion, garlic and chicken. Add Stevia to taste for a more sweet curry.  Saute chicken in liquid unti fully cooked and liquid is reduced by half. Additional water may be added to acheive desired consistency. Serve hot or cold. 

Makes 1 serving (1 protein)

Per Serving: 119 Calories, 28 grams Protein, 3 grams Carbs, 0 grams Fat

Basil Chicken

Ingredients

1/2 c. finely chopped green or red onion
1 clove garlic, chopped
2 1/2 c. chopped tomatoes
100 grams. Boneless chicken breast halves, cooked and cubed
1/4 c. chopped fresh basil
1/2 tsp. salt
1/8 tsp. hot pepper sauce

Directions

Warm large skillet to medium-high heat. Sauté the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet.  Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.

Blackened Chicken

Ingredients
Makes 2 servings

1/2 tsp. paprika1/8 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. ground cumin
1/4 tsp. dried thyme
1/8 tsp. ground white pepper
1/8 tsp. onion powder200 grams, boneless chicken breast halves

Directions

Preheat oven to 350 degrees F (175 degrees C).  Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.  Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder.  Coat the chicken breasts evenly with the spice mixture.  Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the baking sheet. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

Apple Cider Chicken Wraps

Ingred ients

100 grams chicken

2 medium green cabbage leaves

2 medium red cabbage leaves

1 garlic clove

3 T. apple cider vinegar

1⁄4 tsp. onion powder

1⁄4 T. sea salt

1⁄4 T. pepper

1 T. fresh ginger

Directions

Mix together finely grated ginger, garlic, onion powder, apple cider 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 leaves and roll into a wrap.

Braised Vinaigrette Chicken

Ingredients

600 grams (approx 6 boneless chicken breast halves)  Makes 6 servings
ground black pepper to taste
1 tsp. garlic salt
1 onion, thinly sliced
1/2 c. apple cider vinegar
1lb stewed and diced tomatoes1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried rosemary
1/2 tsp. dried thyme

Directions

Season chicken breasts with ground black pepper and garlic salt. Lightly coat a medium skillet with cooking spray and brown the onion and seasoned chicken breasts. Pour tomatoes and both  vinegars over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

Chicken Chili

Ingredients

Shredded cabbage

2 cups chicken broth

1 tsp. cayenne pepper

1 tsp. black pepper

1 T. chili powder

1 T. cumin

3 pinches of dried chopped onions

100 grams of chicken breast, pre-cooked

Directions

In a medium saucepan add 2 cups chicken broth.  Bring to boil.  Add spices, cabbage and cooked chicken. Stir constantly.  The broth will begin to dissolve, so it will become less soupy. Let simmer for about 10 minutes or so, until the cabbage is to your preference. 

Curry Chicken and Spinach

Ingredients

100 grams chicken

2 cups spinach

2 tsp. onion powder

1 garlic clove (minced)

1⁄2 cup chicken broth

1⁄4 tsp. salt

1⁄4 tsp. pepper

1 lime

1 T. curry powder

Directions

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

Lemon Parsley Chicken

Ingredients

400 grams (approx 4 Skinless, Boneless chicken breast halves)1/2 cup lemon juice
1/2 teaspoon onion powder
1/8 teaspoon ground cayenne pepperground black pepper to taste
3 teaspoons dreid parsley

Directions

Preheat grill for medium to high heat. Dip chicken in lemon juice and sprinkle with the onion powder, ground black pepper, seasoning salt and parsley. Discard any remaining lemon juice.Cook on the grill10 to 15 minutes per side, or until no longer pink and juices run clear.  Makes 4 servings

 Low Carb Chicken Burger

Ingredients

100 grams of ground chicken breast

1⁄4 tsp. pepper

1⁄4 tsp. onion salt

1⁄4 tsp. onion powder

1tsp. garlic powder

1⁄4 tsp. dry mustard

2 T. apple cider vinegar

2 cups spinach

Directions

Mix all ingredients into the ground chicken breast and mold into a small patty. Grill or broil and serve with the spinach and apple cider vinegar.

Salsa Chicken (simple for the hCG Diet)

Ingredients

200 grams (approx 2 skinless, boneless chicken breasts)
1 cup salsa

Directions

Open jar of salsa and put into a large saucepan. Add chicken breasts to picante sauce and bring to a steady boil. Boil gently for 20 to 25 minutes or until the chicken is no longer pink inside and the juices run clear.  Makes 2 servings

Spicy Chicken Breasts

Ingredients

2 1/2 Tsp. paprika2 Tsp. garlic powder
1 Tsp. salt
1 Tsp. onion powder
1 Tsp. dried thyme
1 Tsp. ground cayenne pepper
1 Tsp. ground black pepper
400 grams  (approx.4 skinless, boneless chicken breast halves)

Directions

In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 T. of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).  Lightly oil the grill grate with cooking spray. Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.  Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.  Makes 4 servings

Su Yong Egg Rolls

Ingredients

100 grams ounces of Chicken

2-3 big cabbage leaves

1cup shredded cabbage

1/8 tsp. onion salt

1/8 tsp. garlic powder

1/8 tsp. Asian spices

4 drops or 1 packet Stevia

Directions

Steam big cabbage leaves for 5 minutes. Move leaves over to side of steamer to make room for shredded cabbage. Steam both for 5 additional minutes. Remove shredded cabbage to a mixing bowl. Add chopped chicken or shrimp and spices. Mix and then wrap in a big cabbage leaf.

Tomato Basil Chicken

Ingredients

100 grams cubed chicken

1 cup chopped tomato

¼ cup water or chicken broth

2 T. lemon juice

2 T. chopped green or red onion

1-2 cloves garlic sliced

3 leaves basil rolled and sliced

1/8 tsp. oregano fresh or dried

¼ tsp. garlic powder

¼ tsp. onion powder

Cayenne pepper to taste

Salt and pepper to taste

Directions

Lightly brown the chicken in small saucepan with lemon juice. Add garlic, onion, spices and water. After chicken is cooked add fresh tomatoes and basil. Continue cooking for 5-10 minutes. Salt and pepper to taste, garnish with fresh basil.

*Makes 1 serving (1 protein, 1 fruit or vegetable)

This one is great for variety while on the HCG Diet.

Midwest American Chicken

INGREDIENTS 4 servings (197 calories)

1 tsp. ground ginger2 T. crushed garlic2 tsp. ground turmeric
1/4 cup fat free yogurt
400 grams  (approx. 4 bonless, skinless chicken breast halves cut into pieces)

Directions

In a large bowl, combine ginger, garlic, turmeric, salt, and yogurt. Marinate the chicken pieces in the mixture for 3 hours.
Preheat an outdoor grill for medium-high heat and lightly oil grate. Grill chicken until juices run clear.  *makes 4 servings*

This counts for your daily serving of dairy

Cornish Hens

Ingredients400 grams  (approx.4 Cornish game hens)
4 bay leaves
2 c. diced celery
2 c. diced onions
1 tsp. parsley flakes
1/2 tsp. thyme leaves

DirectionsSeason birds with salt and pepper and put 1 bay leaf in each cavity. Truss for roasting. Arrange vegetables in roasting pan. Place birds, breast side up, on vegetables. Combine herbs and brush over birds. Roast in 375 degree F. oven 55-65 minutes or until tender, basting with pan juices.  Moisten hens with water if herbs do not stick.  *makes 4 servings*.Herb Smoked Chicken

Ingredients

Wood chips, soaked 1 hour
3 (3 lb.) broiler-fryers
3 bunches fresh herbs, untrimmed
Freshly ground pepper

Directions

Prepare charcoal fire in smoker. Scatter wood chips over coals. Place water pan in smoker, and fill with water, wine or fruit juice.
Stuff each fryer with 1 bunch of herbs, including stems and leaves. Rub pepper liberally on surface of chickens, and place them on grill rack. Insert meat thermometer, making sure it does not touch bone. Cover with smoker lid; cook 3 1/2 to 4 1/2 hours or until thermometer reaches 185 degrees. Refill the water pan and add charcoal as needed.  *Note*  Only consume breast meat.  Makes 6 servings if only consuming one breast per meal.  This meal does leave alot of waste.



Smoked Chicken

Ingredients

400 grams  (approx 4 chicken breast halves)
1 red bell pepper, chopped in lg. pieces
1 lg. red onion, chopped in lg. pieces
1 c. chopped celery, lg. pieces

Directions

Place ingredients in baking dish. Sprinkle with salt, pepper and garlic over them. Cover with tin foil. Poke fork holes in foil. Cook on smoker or in oven with small amount of liquid smoke. Cook until tender.  *makes 4 servings*  This counts as one vegetable and one meat.  We recommend eating one of the vegetables.  Onion, Pepper or celery.  Chill the other for a later meal.

Pine Smoked Chicken

Ingredients

1 c. dry white wine
1/4 c. sherry wine vinegar
5 lg. garlic cloves, coarsely chopped
1 med. onion, coarsely chopped
Stevia to taste
Salt & freshly ground pepper
400 grams chicken  (approx. 4 chicken boneless skinless breast halves)                                                                                                                                                                                                4-5 fresh pine boughs

Directions

Puree first 5 ingredients with salt and pepper in processor or blender. Arrange chicken in shallow dish and pour puree over. Cover and refrigerate for 4 to 6 hours, turning several times.
Preheat oven to 350 degrees. Drain marinate into small bowl. Pat chicken dry with paper towel and arrange in single layer in shallow roasting pan. Roast 45 minutes basting often with marinade.  Heat coals until gray ash forms. Spread around perimeter of barbecue, leaving center with well spaced single layer of coals. Set grill 4" above coals, let coals burn about 20 minutes.  Arrange chicken pieces without touching over center of grill. Cook 15 minutes, turning and basting frequently until chicken is crisp and browned, adding remaining pine boughs to fire when smoke dies down. Yield: 4 servings.

Chicken Breast Picata
This is a chicken breast variation of the classic Italian Veal Piccata. It is quicker to prepare and much more economical. For 4 servings you will need:
Ingredients

400 grams  approx. (4 medium halved chicken breasts).
1/2 tsp. salt
1/4 tsp. black pepper
1/4 c. wine vinegar
2 tbsp. capers, drained
1/4 c. fresh lemon juice
3 tbsp. chopped fresh parsley
4 thin slices lemon for garnish
4 this slices lime for garnish
Directions

Bone and skin chicken breasts. Cut each into 2 pieces, cutting crosswise so that each piece is 2 to 3 inches square.  Place between sheets of plastic wrap. With flat side of mallet, pound to about 1/4 inch thickness and double the diameter.  Lightly spray oil in skillet. Add chicken. Sprinkle with salt and black pepper. Brown quickly on both sides, cooking about 1 minute in all, sufficient time to cook meat through. Remove onto warm platter.  Pour off excess fat. Add wine, vinegar, capers and lemon juice to pan. Heat to a boil, scraping bottom of pan.  When about 4 tablespoons liquid remains, pour it over chicken on platter. Sprinkle with parsley. Garnish with lemon and lime slices. Serve immediately.

HCG Diet Recipe – Cabbage Noodles

Eat noodles on the HCG Diet? I’ll bet you never knew cabbage ever tasted this good. Try the different flavors with your meals. You’ll be amazed at how full you are. These HCG Diet recipes never let you feel like you’re sacrificing flavor to lose weight fast.

Ingredients:

• ½ – 1 head of cabbage finely chopped into rice sized or noodle size pieces
• Your choice of spices
• 1 cup chicken, vegetable broth or water

Mexican rice style

• 1 cup chicken or vegetable broth
• 2 tablespoons minced onion
• 1 clove of garlic crushed and minced
• ¼ teaspoon Mexican oregano
• ¼ teaspoon cayenne pepper or to taste
• Dash of cumin to taste
• Fresh chopped cilantro
• Salt and pepper to taste

Italian style

• 1 cup chicken or vegetable broth
• ¼ teaspoon fresh or dried oregano
• ¼ teaspoon dried basil or 5 leaves fresh basil rolled and sliced
• 2 tablespoons minced onion
• 1 clove garlic crushed and minced
• Salt and pepper to taste

Indian style

• ½ teaspoon curry
• 2 tablespoons minced onion
• 1 clove garlic crushed and minced
• ¼ teaspoon cumin
• Salt and pepper to taste

Asian Style

• ½ teaspoon ginger
• 3 tablespoons Bragg’s liquid aminos
• 2 tablespoons lemon juice
• 3 tablespoons orange juice (optional)
• 2 tablespoons chopped onion
• 1 clove garlic crushed and minced

Directions:

In a large frying pan sauté cabbage with a little water (vegetable or chicken broth may be substituted) and liquid ingredients. Add spices and cook until cabbage is tender adding water as necessary. Add ground beef or chicken to the spiced cabbage if desired.

Makes 2 or more servings (1 vegetable)

Per Serving: 64 Calories, 2 grams of Protein, 14 grams of Carbohydrates, 0 grams Fat

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