Hot & Sour Soup with Chicken & Cabbage

5 cups     chicken broth 

1/2 tsp    hot pepper flakes 

1/8 cup    red wine vinegar 

1/8 cup    light soy sauce 

1/2 tbs    black pepper 

1/2 tsp    garlic powder 

1/8 cup    Minced onion 

1/8 cup    chopped parsley 

100g       Chicken Breast 

100g       Cabbage 

Calories: 192

Servings: 1 - Protein 1 - Veggie 

Pour chicken broth into a large pot. Stir in hot pepper flakes, vinegar, soy sauce, black pepper, garlic powder, and onion. Bring to a boil over high heat, then reduce heat to medium-low and keep at a simmer. Meanwhile, heat pan on med-high heat and add cubed chicken breast, cook until no longer pink in the centre, about 5 minutes. Stir chicken into the simmering soup along with the cabbage. Simmer until the cabbage is tender, about 10 minutes. Add parsley or chopped chives and serve immediately.

Source: http://shawnnashcgrecipes.blogspot.co.za/2011/08/hot-sour-soup-wchicken-cabbage.html?m=1

Baked Chicken Fingers

Ingredients
100 grams chicken

1 tablespoon milk

1 grissini breadstick

dash salt and pepper

dash paprika

dash ground red pepper

dash garlic powder

Directions

1. Preheat oven to 180.

2. Slice chicken breast into 3 tenders.

3. In a small bowl mix milk and any seasonings (allowed from hcg list) you prefer.

4. Grind grissini in food processor until it is a powder.

5. Put grissini powder in a separate small bowl.

6. Add chicken to milk mixture and toss to coat well.

7. Then one at a time place chicken in grissini powder and coat both sides of chicken.

8. Place chicken in glass baking dish and bake 30-40 mins, turning over halfway through.

9. In last 5 mins, turn on grill setting and grill 2-3 mins each side.

10. Serve immediately.

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 sweetener
- 2 melba toast rounds
- 1 chicken breast cooked and chopped

 

Steam big cabbage leaves for 5 minutes. Move over to side of steamer to make room for shredded cabbage. Steam for 5 min. Remove shredded cabbage to mixing bowl and mix with chicken and spices. Wrap in big cabbage leaves and crunch melba toast on top to give crunch.

CHINESE CABBAGE & 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 sweetener

• Shred cabbage
• Sautee minced garlic in 1 Tbsp of bouillon base.
• Add 2 Tbsp of base and cabbage over medium heat.
• Remove while still crunchy.
• Combine 2 Tbsp of bouillon base, onion salt, Chinese 5 spice and stevia.
• Pour into pan with cubed meat.
• Stir fry this mixture.
• Throw cabbage back in for 1-2 minutes until heated

Chicken Broth Base

• 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 out and save for recipes.
Freeze some in ice cube trays for sauteing vegetables

♡ hCG Weight Loss Products Team

Tomato Basil Chicken

- 1 (100g) 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 cayenne to taste.

lightly brown chicken in saucepan with lemon juice. Add garlic, onion, spices and water. After chicken is cooked add fresh tomatoes and basil. Cook for additional 10 minutes. Add salt& pepper.
* 1 serving

Chicken vegetable Soup – YUMMY!!!!!

- 6 cups of chicken broth base (see recipe under)
- 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 boil. Turn heat to low and simmer for 30 minutes or until vegetable are tender adding cabbage for the last 10 minutes

 

Chicken Broth Base
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 out and save for recipes. Freeze some in ice cube trays for sauteing vegetables

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

CRUNCHY SWEET APPLE CHICKEN SALAD

Phase 2

• 100 grams chicken, cooked and diced.
• 1 apple, diced
• 1 ½ cups celery, diced
• 3 tablespoons lemon juice
• 1⁄8 teaspoon cinnamon
• Dash of nutmeg
• Dash of cardamom
• Dash of salt
• Sweetener to taste
• Wedge of lemon

Mix ingredients together. Sprinkle with Sweetener and cinnamon.
Chill for 20 minutes. Serve with a wedge of lemon and enjoy.

Makes 1 serving (1 protein, 1 vegetable, 1 fruit)
27 grams protein
2 grams fat
255 calories

Phase 3 modifications:
Add chopped walnuts or raw almonds. Mix in low sugar Greek yogurt or 1 tablespoon of mayonnaise for a creamier texture.

♡ hCG Weight Loss Products Team

Cinnamon Curry Chicken Soup

Cinnamon Curry Chicken Soup
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
1. In saucepan, combine all ingredients.
2. Bring to a boil.
3. 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!

Effortless Cream of Chicken Soup

100g cooked chicken
celery (allowed amount)
1-2 c chicken broth
3 cloves garlic
1 T dehydrated minced onion
1/2 t parsley
1/2 t basil
ground white pepper (to taste)
salt (optional)
1/2 t thyme

1. Preheat saucepan over MED-HI heat.
2. Store in air-tight container.
3. In food processor, combine all ingredients and pulse until reaches desired
consistency.
4. Pour into saucepan and bring to boil.
5. Reduce heat to simmer, cover, and heat 20-30 mins.
6. 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.

Real Lemon Pepper Chicken

 

Ingredients
200 g of chicken breast, left whole for the grill or cut into bite size pieces to saute in a pan
1/2 lemon, juiced
1 tbsp lemon zest
1 packet of sweetener
a pinch of garlic powder and onion powder
freshly course ground black pepper
salt
Greens- baby spinach, kale, swiss chard

Marinate chicken with the rest of the ingredients for as long as you like up to 2 hours

Grill, saute, broil chicken until cooked

Serve with steamed greens.

Prepare by removing chicken from pan and add fresh baby spinach, kale or swiss chard with a little chicken stock.

Cook until wilted. 

Makes 2 servings
 

Chicken Zucchini Bake

INGREDIENTS:

450g chicken breast, cubed

1 med. onion, diced

8c. zucchini, sliced

1 clove garlic, minced
1 (400g) can diced tomatoes

1 (230g) can tomato sauce

1t. Italian seasoning

½c. water

Salt and pepper to taste

METHOD:

• Preheat oven to 180 degrees

• Lightly mist a large non-stick ski l let with olive oil pan spray. Cook cubed chicken in skillet over medium-high heat until no longer pink.

• Reduce heat to medium; add onion, garlic, tomatoes, tomato sauce, water and seasonings.

• Heat through until thickened and bubbly.

• Mist a 9x13” baking dish with olive oil pan spray.

• Evenly spread 1c. chicken mixture in bottom of baking dish.

• Layer 4c. zucchini over top.

• Spoon halve of chicken mixture evenly over top of first layer of zucchini .

• Repeat layers with remaining zucchini and chicken mixture.

• Cover with foil and bake for 1 hour or until zucchini is tender.

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Chicken Strawberry Salad

Dressing:
2 T. fresh squeezed orange juice
2 T. fresh squeezed lemon juice
1-2 pkts. Sweetener

Combine ingredients well.

Chill until serving.


Salad:

¼ c. soy sauce

2 T. fresh squeezed orange juice

1 clove garlic, minced

2 green onions, thinly sliced

230g chicken breast

4 c. raw spinach

1 c. sliced strawberries

¼ med. red onion sliced, rings separated

In a 4 liter size ziplock bag combine, soy sauce, green onions, 2 T. orange juice and garlic.
Add chicken and seal bag.

Marinate in refrigerator for2-24 hours, turning occasionally. Remove chicken from bag and reserve marinade.

Grill or broil chicken for 8-10 minutes turning once and brushing with marinade.

Cook until chicken is tender and no longer pink. Cool chicken slightly.
Place spinach, 2 c. each onto serving plates. Slice chicken and place on top of spinach, top with sliced strawberries and red onion rings.

Shake dressing and drizzle evenly over two salads.


Makes 2 servings

Calories: 195 per serving Fat: 3g.

Chicken Broccoli Casserole

450g chicken breast, cubed

2 c. chicken broth

8 c. broccoli florets

3 ribs celery with leaves, chopped

½ med. onion, chopped

1 t. dried parsley

½ t. dried thyme

½ t. dried marjoram

Salt and pepper to taste

Preheat oven to 180 degrees.

Lightly mist a 9x13” baking dish with olive oil pan spray.

Layer cubed chicken evenly in bottom of baking dish.

Layer broccoli, celery, and onion evenly over top of chicken.

Sprinkle herbs, salt and pepper over all.

Pour chicken broth over.

Cover with foil and bake for 1-1 ½ hours, until chicken is tender and no longer pink.

Makes 4….2 ½ c. servings

Calories: 205 per serving Fat: 3g.