HCG Recipes

Asian Lime Whitefish

2011-05-02T13:11:00.000-07:00

100g whitefish of your choice
1 1/2 t liquid aminos
1/4 t grated fresh ginger
lime wedge(s)
sea salt & pepper

In a small shallow bowl, mix together the marinade of lime juice (from lime wedge or two - I'll use up to half of lime), liquid aminos, and grated ginger.
Place the fish in the bowl and coat both sides with marinade and desired amount of sea salt and pepper.
Cover with saran wrap. Place in the fridge for about 30 minutes.
Preheat non-stick pan over med-high. Pour marinade & fish into pan. Cook about 3-6 mins each side, depending on the thickness of the fish, until browned or done to preference.
Serve immediately.

Lemon Oregano Whitefish Packet w/ Asparagus

2007-10-24T12:02:00.000-07:00

100g whitefish

asparagus (allowed amount)

juice of one lemon

1 t oregano

salt/pepper

Preheat the oven to 400F.
Snap off woody ends of asparagus and discard.
Tear off a large sheet of non-stick aluminum foil.
In the center of this sheet, place asparagus spears and sprinkle with salt/pepper.
Place whitefish on top of asparagus.
In small bowl, combine lemon juice & oregano, and pour over fish.
Fold up edges and completely seal packet on all sides.
Bake 10-20 mins, until fish flakes.
Serve.

Green Onion Soup

2007-10-22T15:40:00.000-07:00

green onions (allowed amount)

2 c vegetable broth

1-2 t liquid aminos

1 t parsley

1 t zsweet

1/2 t paprika

1/2 t salt

1/2 t dill

1/2 t thyme

1/8 t cayenne or red pepper flakes

1/8 t celery seed

Briefly steam the green onions until tender.
Preheat saucepan over MED heat.
Chop steamed green onions.
In a saucepan, saute the green onions in a bit of vegetable broth for a couple of minutes, then add the parsley, zsweet, paprika, salt, dill, thyme, celery seed, and cayenne. Saute 1-2 mins more.
Add remaining vegetable broth, reduce heat, cover and simmer 20-30 mins.

I Shouldn't Have A V8

2007-10-22T15:19:00.000-07:00

tomato (allowed amount)

juice of half lemon

1 t fresh cilantro, minced

1/2 t zsweet (to taste)

1/4-1/2 t garlic paste (to taste) or 1 clove minced

1/4 t cumin

1/4 t sugar-free worcestershire

1/8 t celery seed

salt/pepper (to taste)

tabasco (to taste)

In blender, combine all ingredients and puree until reaches desired consistency.
Place in refrigerator until chilled or serve over ice.

TIP: Depending on the amount of tomato used, you may need to vary most of these amounts according to taste.

Radish Salad

2007-10-22T15:11:00.000-07:00

radishes, sliced (allowed amount)

lemon juice

1 T dehydrated minced onion

1 T parsley

1-2 t liquid aminos

salt/pepper (to taste)

In bowl, combine all ingredients and refrigerate 30 mins to 1 hr before serving.

Lemon Ginger Asparagus

2007-10-19T22:38:00.000-07:00

asparagus (allowed amount)

1/2 c water

1/2 T fresh minced ginger root

3 cloves minced garlic

lemon zest

black pepper

Preheat pan over MED heat.
Snap off woody ends of asparagus spears & discard.
Snap spears into 2-3 pieces.
Add garlic & ginger to the pan & cook for 2-3 mins.
Add asparagus & water. Bring to a boil for 5 mins.
Remove asparagus and top with lemon rind & pepper.
Serve.

Steamed Cabbage

2007-10-19T21:25:00.000-07:00

cabbage (allowed amount)

juice of half lemon

1/2 t spicy mustard

salt/pepper (to taste)

Place cabbage in steamer. Cover and steam 5-10 mins, until slightly tender.
In small bowl, combine spicy mustard and lemon juice.
Place cabbage in bowl. Add lemon/mustard mix and toss.
Sprinkle with salt/pepper.
Serve immediately.

TIP: If you have no steamer available, simply place & cover a strainer/colander over a pot of boiling water.

Lemon Pepper Fish

2007-10-19T20:24:00.000-07:00

100g whitefish

juice of half lemon

1-3 cloves minced garlic

1/2 t black pepper

1/4 t salt

1/4 t cumin powder

1/8 t turmeric

Place fish in small bowl. Add garlic, black pepper, salt, cumin, and turmeric. Ensure to coat both sides.
Cover & marinate at least 1 hour in refrigerator.
Preheat oven to 400.
Place the fish in a non-stick baking dish, & cover with the marinade.
Bake 10-20 minutes depending on thickness, until fish easily flakes.
Squeeze with lemon juice.
Serve.

Update

2007-10-15T14:06:00.000-07:00

Hi Everyone!

I just wanted to leave a quick note and let everyone know that my postings of recipes might slow down a bit (as you've probably already noticed). I had to take some 'personal time' last week and now I've moved on from phase 2 to phase 3 with a loss of 36 pounds and 27.5 inches! And that's with almost never eating the same meal twice. Variety really is my spice of life. :)

If you like, you can read all about my progress, see my final stats, before/after pictures at My Journey with HCG.

Do know that I am not deserting all you shrinking phase 2ers! I still have a few hundred recipes to post here, and I will continue to do so on a regular basis. It will mostly only be 2-3 times a week, however, instead of every day while I'm on phase 3. I'm also working on my phase 3 recipe blog at the same time. I'll be returning to my next round of phase 2 around Thanksgiving.

Thanks again, everyone, for the comments, all of your support, and I really hope you continue to enjoy these recipes.

Crockpot Swiss Steak

2007-10-13T14:47:00.000-07:00

100g steak

1 T shake 'n bake

1 T liquid aminos

3-4 cloves minced garlic

1 stalk celery - sliced

1 onion - sliced

1 tomato - diced

1/2-1 c beef broth

Preheat pan over MED-HI heat.
Sprinkle steak with liquid aminos.
Dip steak in shake 'n bake, coating both sides.
Add steak to pan and brown on both sides.
Transfer steak to crockpot.
Cover with garlic, celery, onions, and diced tomato.
Top with beef broth. Don't stir!
Cover and cook on low until reaches desired doneness.
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 (as we aren't allowed to mix veggies on phase 2 per Dr S).

Greek Seasoning Mix

2007-10-13T14:33:00.000-07:00

2 t oregano

1 1/2 t onion powder

1 1/2 t garlic powder

1 t salt

1 t black pepper

1 t parsley

1 t basil

1/2 t cinnamon

1/2 t nutmeg

1/2 t thyme

Grind spices in food processor or coffee grinder.
Store in air-tight container.

Asparagus Frittata

2007-10-13T12:38:00.000-07:00

3 egg whites

1 whole egg

asparagus (allowed amount)

1-2 cloves minced garlic

1 T dehydrated minced onion

1 T water

1 t parsley

salt/pepper (to taste)

tabasco (optional)

Preheat pan over MED heat.
Snap woody ends off asparagus and discard.
Snap each asparagus spear into 2-3 pieces. Add to pan with garlic & heat through until tender.
Preheat oven to 400.
In bowl, mix eggs & water. Add asparagus, minced onion, parsley, salt/pepper.
Pour egg mixture into non-stick baking dish (or dish lined with parchment paper).
Place in oven and cook 10-15 mins until done.
Top with tabasco (optional) and serve immediately.

Curry Shrimp

2007-10-09T09:41:00.000-07:00

100g shrimp

onion - chopped (allowed amount)

1 t garlic paste (3-4 cloves minced)

1/8 c water

1/2 t curry powder

1/4 t cumin

salt/black pepper (to taste)

Preheat pan over MED heat.
Add onion and garlic. Cook until translucent. 5-10 mins.
Add shrimp, seasonings, and water. Mix & stir fry until cooked through.
Serve.

Rosemary Garlic Steak

2007-10-07T19:24:00.000-07:00

100g steak

1 T rice vinegar

1 T rosemary

1 t garlic paste (3-5 cloves minced)

1/2 t crushed red pepper

In small dish, add rice vinegar. Add steak and coat.
In small bowl, combine rosemary, garlic, red pepper. Rub on both sides of steak.
Place steak in small dish, cover, and refrigerate 4 hours - overnight.
Grill to desired doneness.

Effortless Cream of Chicken Soup

2007-10-07T18:40:00.001-07:00

100g cooked chicken

celery (allowed amount)

1-2 c broth

3 cloves garlic

1 T dehydrated minced onion

1/2 t parsley

1/2 t basil

ground white pepper (to taste)

salt (optional)

Preheat saucepan over MED-HI heat.
In food processor, combine all ingredients and pulse until reaches desired consistency.
Pour into saucepan and bring to boil.
Reduce heat to simmer, cover, and heat 20-30 mins.
Serve.

TIP: For the cooked chicken in this dish, I use the chicken I boiled to make the broth.

I usually start out by adding 1 c broth to the food processor, and then gradually add more broth until it's the soup consistency I prefer.

Chile Chicken

2007-10-05T09:16:00.000-07:00

100g chicken

1 T red chile paste/sambal oelek

1 T ACV

3 cloves minced garlic

1 t oregano

1/2 t cumin

1/2 t granulated sugar substitute

salt

crushed red pepper (optional)

In ziplock bag, add all ingredients except chicken. Mix.
Sprinkle chicken with salt and add the chicken to bag. Seal & shake to coat.
Place in refrigerator to marinate at least 1 hr.
Cook chicken on George Foreman or under broiler until done.
Top with crushed red pepper (optional) and serve.

TIP: This tastes great served fresh from the grill with a veggie, or even shredded in tomato soup.

Spicy Crab Cucumber Salad

2007-10-03T20:46:00.000-07:00

100g crab - shredded

cucumber - peeled, seeded, and julienned (allowed amount)

1 T liquid aminos

1/2 T rice vinegar

1/2-1 T spicy mustard

1/2-1 t wasabi powder

grissini - coarsely ground

Combine liquid aminos, rice vinegar, spicy mustard, and wasabi powder. Stir.
Add remaining ingredients, toss & serve.

NOTE: This includes your meat, veggie, and grissini portion for this meal.

Cinnamon Curry Chicken Soup

2007-10-03T14:37:00.000-07:00

100g chicken - cubed

diced onion (allowed amount)

2 c broth

3 cloves minced garlic

1/2 t curry powder

1/4 t cinnamon

1/4 t pumpkin pie spice

salt/black pepper to taste

In saucepan, combine all ingredients.
Bring to a boil.
Reduce heat, cover, and simmer 45 mins.

TIP: The chicken can go straight from the freezer to the saucepan or crockpot on this one. If frozen, I place the breast in whole, and then when the soup is finished, I cube or shred the chicken. Very flavorful!

Spicy Cilantro Whitefish

2007-10-03T12:17:00.000-07:00

100g fish

juice of 1/2 lemon

1/2 c cilantro - pack measuring cup with cilantro leaves (remove from stems)

3 cloves minced garlic

1 T sambal oelek

1 T water (as needed)

red pepper flakes (optional)

Preheat oven to 400.
In food processor, combine cilantro, garlic, and sambal oelek.
Start to pulse and add water as necessary until reaches desired consistency.
Place fish in baking dish or non-stick baking sheet.
Squeeze on fresh lemon juice, then top with cilantro mix.
Bake for 10-20 mins depending on thickness, until fish flakes.
Top with red pepper flakes (optional).
Serve.

Crockpot Roast

2007-10-02T07:04:00.000-07:00

100g steak

onion soup mix

1 c beef broth

black pepper to taste

Add steak to crockpot.
Cover with remaining ingredients. I sometimes add a splash
of liquid aminos as well.
Cook for several hours until reaches desired doneness.
Serve.

TIP: Besides being delicious any day, this is a great one for those mornings when I realize I completely forgot to take something out to thaw. You can take the steak straight from the freezer into the crockpot and eat a flavorful, tender steak later in the day.

Onion Soup Mix

2007-10-02T06:58:00.000-07:00

1/2 c dehydrated minced onion

1 T onion powder

1/2 t celery seed

Combine all ingredients.
Store in air-tight container.

TIP: This is wonderful to use dry in your ground steak for hamburgers, etc. It's an easy way to perk it up.

Shrimp Stuffed Tomato

2007-10-02T04:31:00.000-07:00

100g cooked shrimp

tomato(es) - allowed amount

juice of half lemon

1 T parsley (and any additional seasonings you like)

salt/pepper to taste

tabasco (optional)

Place cooked shrimp in food processor. Pulse a few times to chop up shrimp. Or, simply chop with sharp knife.
In small bowl, combine chopped shrimp, parsley, lemon juice, salt/pepper.
Cover and refrigerate 30 mins-1 hr.
When ready to serve, cut off top of tomato. Scoop out inside of tomato.
Chop & combine inside of tomato with shrimp mix. (You may discard seeds if you like.)
Fill tomato with shrimp mix.
Top with a couple dashes of tabasco (optional) and serve.

TIP: This is great using baked fish as well.

Lemon Chicken Soup

2007-10-02T04:16:00.000-07:00

100g cooked chicken breast (diced or shredded)

chopped spinach (allowed amount)

2-3 c broth

Juice of 1 lemon

1 t thyme

sea salt to taste

ground white pepper to taste

Preheat saucepan over MED heat.
Combine all ingredients.
Bring to a boil, then simmer 20 mins.
Serve.

TIP: This is an easy way to use up that boiled chicken you used to make your broth. You can even make this in the crockpot using uncooked or frozen chicken cut into cubes.

Orange Ginger Chicken

2007-10-02T04:06:00.000-07:00

100g chicken - cut into chunks

black pepper

orange - cut in 1/4s

2-3 cloves minced garlic

1 T fresh ginger root (about 1/2"-1" long piece, peeled & minced)

1/2 t basil

juice of half lemon

Preheat pan over MED heat.
Sprinkle chicken with pepper.
Add chicken to pan and stir fry until brown on all sides, about 5-10 mins.
Add garlic and cook for 1 min.
Squeeze juice of orange quarters over chicken.
Peel & separate orange into sections. Add orange sections, ginger, lemon juice, and basil. Stir well.
Cover and simmer for about 20-30 mins.

NOTE: This includes your meat and fruit portion for this meal.

Tip O' The Day

2007-09-30T19:24:00.000-07:00

These sorts of tips most likely won't be a regular occurrence, but I have received this particular question via email a few times so I thought I would address it here for others that might want a helpful tip. :)

Soup

All of the soups on HCG Recipes can be prepared in advance and frozen for 3-6 months. When making a batch, I usually have 2 or 3 pots going so I can keep my portions separate (only because I'm a bit anal). That way I can easily fix a meal in the future with no hassle.

Simply cool the soup after cooking it and place it in an air-tight container. You can use tupperware, etc - but what I prefer using is freezer bags. You roll the top of the bag over itself about an inch (this leaves air space and keeps the top from getting messy). Then fill up the bag, seal, and set it on its side to freeze. This allows you to take up much less freezer space as they are easily stackable. Also remember to label it.

When ready to serve, you can take it out the night before and set it in the refrigerator to defrost. OR, my personal favorite, bring a pot of water to boil, set the freezer bag full of soup in the pot (leaving it sealed!) and let it thaw through for 5 mins or so. Then you can simply dump the water, then put the thawed soup in the pot & warm. Easy stuff.

I hope that helps. As the weather keeps cooling, I'll be posting more & more soup/stew/crockpot type of recipes as they are a lifesaver for me.

Happy Eating!