•5 stems of asparagus.
•2 tablespoons lemon juice.
•1/2 – 1 teaspoon salt.
•1/2 teaspoon paprika.
•1/2 teaspoon black pepper.
•1/2 teaspoon onion powder.
•1/2 teaspoon dried basil.
•1/2 teaspoon dried thyme.
•1/2 teaspoon dried oregano.
•1/2 teaspoon garlic powder.
•Pinch of cayenne pepper.
•Mix all of the seasonings in a small bowl. Lay the asparagus out on a foil lined baking sheet. Brush the stems with the lemon juice. Sprinkle the seasoning mix on top of the stems. Cook in a 425 degree oven for approximately 8-10 minutes.
•100 g raw shrimp.
•Cocktail Sauce.
•2 ounces tomato paste.
•2-3 tablespoons of fresh lemon juice.
•1 tablespoon white or apple cider vinegar.
•1-2 teaspoon hot sauce.
•Dash of horseradish.
•Salt & Pepper.
•Stevia, to taste.
•Steam the shrimp until completely cooked. Place in refrigerator until chilled through. While the shrimp is cooling, mix all ingredients in the cocktail sauce. If the sauce is too thick, add a little extra lemon juice or water.
•100 g cooked lobster.
•2 tablespoons fresh lemon juice.
•1 stalk celery, chopped.
•2 cups vegetable broth.
•2 tablespoons onion, chopped.
•1 clove garlic, minced.
•1 bay leaf.
•2 teaspoons.
1 tablespoon of chili powder.
1 teaspoon cumin.
Dash of cayenne pepper.
Salt & pepper, to taste.
•1 small handful of cilantro, roughly chopped.
•Combine the lemon juice, celery, onion, garlic in a medium size pot. Add the cumin, chili powder and salt and pepper. Cook until the celery and onion are tender. Add the lobster and cook an additional 3 minutes. Pour in the vegetable broth, bay leaf and cayenne. Simmer over low heat for 20-30 minutes. Pour into bowl and top with fresh cilantro and fresh ground black pepper.
•1 cup Chicken Broth.
•1 teaspoon Parsley.
•1 teaspoon Stevia.
•Salt and Pepper to taste.
•Place all ingredients in a large stockpot and stir well.
•Place on stove top over medium-high heat until boiling. Reduce heat to low, cover and simmer, stirring once or twice, for 20-25 minutes until cabbage is tender.
Makes 4 servings of 1 ½ cups each.
Calories: 31 per serving.
Fat: 0 grams.
•99% lean ground beef.
•½ med. onion, chopped.
•2 stalks celery, with leaves, chopped.
•cabbage, shredded.
•4 cups beef broth.
•1 clove garlic, minced.
•½ teaspoon parsley.
•salt and pepper.
•In a large stock pot add cabbage and beef broth. Cover and heat on medium-high until boiling, reduce heat to low. In a large non-stick skillet brown ground beef and drain grease if needed. To browned beef add; onion, celery, garlic and seasoning. Cook and stir until vegetables are slightly tender. Add beef mixture to cabbage. Simmer uncovered, on low until cabbage is tender.
Makes 4 servings of 2 ½ cups each.
Calories: 198 per serving.
Fat: 4.5 grams
•Zucchini noodles.
•4 medium zucchini.
•Olive oil pan spray.
•Cut ends from zucchini. With a vegetable peeler or sharp knife, slice zucchini very thinly lengthwise, making “noodles”, or grate using a large shred cheese grater.Heat a large skillet over medium-high heat. Lightly mist with olive oil pan spray, add zucchini. Sauté and stir until zucchini is tender-crisp. Remove from heat and keep warm.
Spaghetti sauce:
•1 lb. extra lean ground beef.
•½ med. onion, chopped.
•2 cloves garlic, minced.
•2 (14oz.) cans crushed tomatoes.
•2 Tablespoon tomato paste.
•½ cup water.
•stevia ( optional).
•1 teaspoon dried oregano.
•1 teaspoon Italian seasoning.
•½ teaspoon dried basil.
•Salt and pepper to taste.
•Set a large saucepan over medium heat. Add crumbled ground beef, onion, and garlic. Cook, stirring occasionally, until beef is brown and no longer pink. Drain grease if needed. Reduce heat to low. Add crushed tomatoes, tomato paste, water, Splenda, and seasonings. Stir to mix. Simmer for 10 minutes for flavors to blend. Divide zucchini evenly among 4 serving plates and spoon ¾ cup of sauce over top.
Makes 4 servings.
Calories: 222 per serving.
Fat: 5 grams.
•1 chopped Tomato.
•1 tablespoon Fresh Squeezed Lemon Juice.
•1/4 tsp Oregano.
•2 cloves Garlic, Crushed.
•1 tsp Onion Powder Fresh Chopped Cilantro.
•1/2 teaspoon.
•Salt 1/2 teaspoon Pepper.
•To make this HCG safe salsa, chop ingredients and mix together in a bowl. Add remaining spices and chill in refrigerator overnight for the best HCG salsa ever! This HCG recipe is safe from Phase 2 of the HCG Diet. This HCG recipe counts as 1 HCG vegetable servings and some of your daily allotted amount of lemon juice.
•100 grams any kind of white fish.
•4 tablespoons lemon juice.
•¼ cup vegetable broth or water.
•1 teaspoon apple cider vinegar.
•1 teaspoon fresh dill.
•1 clove garlic crushed and minced.
•1 tablespoon minced onion.
•Salt and black pepper to taste.
•Sauté fish with lemon juice, vegetable broth, and vinegar. Add garlic, onion, and fresh dill.
•Cook for an additional 5-10 minutes or until fish is completely cooked. Garnish with lemon wedges.
•100 grams of Lean Steak.
•1 teaspoon Lemon Juice.
•1/8 teaspoon Salt.
•1/8 teaspoon Pepper.
•1/2 teaspoon hot pepper blend seasoning.
•1 Medium Tomato.
•Make this HCG recipe by first brushing both sides of the raw steak with lemon juice, next add salt, pepper, and the hop pepper blend seasoning to both sides of the steak. Gently press the seasonings into the steak, so they stick better. Cook the steak to your preference on a heated grill or in a non-stick skillet. Next slice the tomato and serve. This HCG recipe is safe for Phase 2 of the HCG Diet. This HCG recipe counts as 1 HCG meat, 1 HCG vegetable, and part of your daily allotted amount of lemon juice.
•100 grams of Pre-cooked shrimps.
•2 cloves of Garlic, Minced.
•½ of a Lemon, Juiced.
•¼ teaspoon Turmeric.
•¼ teaspoon Red Pepper Flakes.
•¼ teaspoon Salt.
•½ teaspoon Pepper.
•To make the HCG Safe Lemon Peppered Shrimp Salad by mixing together the minced garlic, black pepper, salt, cumin, and red pepper flacks in a bowl. Place the shrimp in the mixture, cover and refrigerate to allow spices to marinate for 1 hour. Cut cucumber into bite-size pieces add to shrimp mixture. Serve this HCG Safe Shrimp recipe with fresh squeezed lemon juice over the top. This HCG recipe is safe for Phase 2 of the HCG Diet. This HCG recipe counts as 1 HCG protein serving, 1 HCG vegetable serving, and part of your daily allotted lemon juice.
•100 grams chicken, cooked and sliced into strips.
•1 bunch spinach, rinsed.
•5 strawberries.
•2 tablespoons vinegar.
•2 tablespoons lemon juice.
•1/4 teaspoon cinnamon Salt & pepper, to taste.
•Place spinach and 3 sliced strawberries on a plate. Blend the remaining 2 strawberries, vinegar, lemon juice, stevia and salt & pepper. Pour dressing over the salad and with sliced chicken.
Counts as: 1 protein serving, 1 vegetable serving, 1 fruit serving.
•3.5 oz ground beef.
•1/4 tsp garlic salt (or garlic powder).
•2 Tbsp minced onion.
•2 cloves garlic, minced.
•1 cup chopped tomatoes or 1/2 can diced tomatoes (I used 1/2 can diced. Pick a brand with no added sugar).
•1/2 cup water.
• 1/4 tsp taco powder.
•1/4 tsp cumin.
•1/4 tsp oregano.
•Salt and pepper to taste.
•In a pan, brown hamburger. Season with garlic salt. Add minced onion, garlic and cook until onions are soft. Add the rest of the ingredients and simmer for 10 minutes. If you’re using fresh tomatoes, you may need to let the chili cook a little longer.
•2-3 cabbage leaves
•100 grams lean ground beef
•1 tablespoon chopped onion
•Dash of garlic
•Dash of oregano
•1 cup low fat, low sodium beef broth
•1/4 cup sugar-free tomato sauce
•Preheat oven to 350. Blanch cabbage leaves slightly. Brown beef in a skillet. Add onion, garlic and oregano. Roll beef into cabbage leaves, tucking ends in to make sure the beef stays inside. Position rolls in a baking dish and top with broth. Bake for 30 minutes. Top with tomato sauce and enjoy your cabbage rolls!
Counts as: 1 protein and 1 veggie serving.
•3.5 oz lean beef steak 2 cups Broccoli 3 green onions, diced 3 cloves garlic, minced 2 tablespoons low fat, low sodium beef broth 1 tablespoon apple cider vinegar chili powder to taste.
In a skillet, cook green onions and minced garlic on medium heat for a minute, stirring continually. Add in the beef. Cook the beef halfway through and add in the broccoli, broth, vinegar and chili powder. Cook until broccoli is tender and beef is cooked completely through. Serve while warm.
Counts as: 1 serving protein, 1 serving vegetable.
•1 Medium Apple.
•1/2 of a Lemon (Juiced) ¼ tsp.
•Cinnamon 1/8 tsp.
•Nutmeg 1 packet of powdered HCG DietStevia 1/8 tsp.
•Vanilla Powder.
•Pre-heat oven to 350 degrees.
•Start preparing this HCG recipe by cutting the apple in half and removing the core / seed.
•In a small bowl add cinnamon, nutmeg, vanilla powder, and stevia, mix well. Then top the apples with the mixture of spices. Back for 10 mins in the oven or until apple halves are softened. Then place the apples on a non-stick grill for 60 – 90 seconds per side to get some nice grill marks. Counts as: 1 protein and 1 veggie serving.
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