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HCG Weight Loss
11-08-2009, 04:40 PM
Great recipes for Phase 4

WHITE CASTLE HAMBURGER PIE

1 lb. hamburger
1 packet onion soup mix, dry (1/2 of a 2 packet box)
2 eggs
1/2 cup mayo
1/4 cup heavy cream
8 oz. cheddar, shredded
Salt and pepper, to taste

Brown the hamburger with about 1/2 of the onion soup mix; drain fat and
season to taste with salt and pepper. Stir in remaining soup mix and put
meat in a greased 9-10 inch pie plate. Stir 1/2 the cheese. Beat eggs,
mayo and cream and a dash of pepper. Stir in remaining cheese; pour over
meat and spread evenly. Bake at 350º for 30-35 minutes. Let stand 10
minutes before serving. Makes 6-8 servings (6 servings - 4 carbs) (8
servings - 3 carbs)

HCG Weight Loss
11-08-2009, 04:41 PM
SLOPPY JOE PIE

1 lb. hamburger
1/3 cup chopped onion
2 stalks celery, minced
1 clove garlic, minced
1/2 cup tomato sauce
2 t. Splenda
1 T. white vinegar
1 T. Worcestershire sauce
1 t. mustard
1/2 t. salt
1/4 t. pepper
2 eggs
1/2 cup mayo
1/4 cup heavy cream
8 oz. cheddar cheese, shredded

Brown the hamburger with the onion, celery and garlic; drain fat. Add
the tomato sauce, Splenda, vinegar, Worcestershire sauce, salt and
pepper. Mix well and let simmer, uncovered, about 10 minutes or so just
to blend the flavors. Put the meat mixture in the bottom of a greased
glass pie plate. Beat the eggs in a small bowl and whisk in the mayo,
cream and shredded cheese. Pour custard mixture over the meat and spread
evenly. Bake at 350º for 30-35 minutes until nicely browned. Let stand
10 minutes before cutting. Makes 8 servings (4 carbs each)

HCG Weight Loss
11-08-2009, 04:42 PM
QUICHE ITALIANO

1 pound hamburger
1/4 pound Italian sausage
1 clove garlic, minced
2 T. onion, chopped
2 T. green pepper, diced
1/2 cup fresh mushrooms, sliced
1/2 cup tomato sauce (no sugar added)
Salt, to taste
1/8 t. pepper
1/8 t. basil
1/8 t. oregano
2 eggs
1/2 cup mayo (use sugar free for Phase 3)
1/4 cup heavy cream
Pinch parsley (optional)
8 oz. mozzarella, shredded and divided
1 T. Parmesan, grated

Brown the hamburger and sausage with the garlic, onion, peppers and
mushrooms; drain fat. Add tomato sauce and seasonings to taste. Put the
meat sauce in a greased pie plate. Mix in 1/2 of the mozzarella cheese.
Beat the eggs and mix in the mayo, cream and parsley; beat well. Stir in
the Parmesan and the rest of the mozzarella. Pour custard over meat.
Sprinkle top with a little basil, if desired. Bake at 350º for 35
minutes or until set. Let stand 10 minutes before serving. Makes 8
servings (3.5 carbs each)

HCG Weight Loss
11-08-2009, 04:43 PM
BACON CHEESEBURGER QUICHE

1 lb. hamburger
1 small onion, chopped
4 slices bacon, chopped
3 eggs
1/2 cup mayo (use sugar free for Phase 3)
1/2 cup heavy cream
8 oz. shredded cheddar or Swiss cheese
1/4 t. garlic powder
Salt and pepper, to taste

Brown the hamburger with the onion and bacon; drain fat.
Season to taste.
Spread in a greased pie plate.
Whisk all remaining ingredients except the cheese.
Mix about 1/3 of the cheese into the hamburger
mixture and the rest into the custard mixture.
Pour custard over the meat.
Bake at 350º for 35 minutes or until a knife inserted in the
center comes out clean.
If not quite done, turn oven down to 300º and
bake another 5 minutes.
Let stand 15 minutes before cutting.
Makes 6-8 servings
(6 servings - 4 carbs each) (8 servings - 3 carbs each)

HCG Weight Loss
11-08-2009, 04:44 PM
CONEY ISLAND CHILI PIE

1 lb. hamburger
1/4 cup onion, chopped fine
1 T. chili powder
1/2 t. cumin
Salt, to taste
1/8 t. pepper
Dash tabasco, optional
1/2 cup no-sugar added tomato sauce
2 eggs
1/2 cup mayo (use sugar free for Phase 3)
1/4 cup heavy cream
8 oz. cheddar cheese, shredded

Brown the hamburger and onion; drain fat. Stir in the seasonings and
tomato sauce. Simmer on very low heat about 5-10 minutes. Pour the chili
into a greased pie plate. Beat the eggs in a medium bowl. Whisk in the
mayo, then the cream until smooth. Stir in the cheese. Pour custard over
the meat. Bake at 350º for 30-35 minutes until browned and topping is
set. Let stand 10 minutes before serving.
Makes 6-8 servings
(6 servings - 4 carbs each) (8 servings - 3 carbs each)

HCG Weight Loss
11-08-2009, 04:44 PM
4 lb. chili meat (beef chuck ground or cut into 1/4" dice)
1 large onion, chopped
2 cloves garlic
1 tsp. each dried Mexican oregano, ground cumin
2 tbsp. chili powder
1-1/2 cups canned whole tomatoes and their liquid
2-6 dashes (generous) liquid hot sauce (recommend Frank's® Red Hot Sauce


Sauté meat, onion and garlic in a large skillet over medium-high heat
and cook until lightly colored.
Add oregano, cumin, chili powder, tomatoes, hot sauce and 2 cups hot water.
Bring to a boil, lower heat and simmer for about 1 hour.
Skim off fat while cooking.
Salt to taste.

HCG Weight Loss
11-08-2009, 04:45 PM
Preparation time: 15 minutes
Cooking time: 40 minutes

Ingredients
2 tablespoons olive oil
1 1/4 lbs. skinless, boneless chicken thighs
Salt to taste
Freshly ground black pepper
1/2 cup white wine
1 large yellow onion, sliced
2 cloves garlic, minced
1 green bell pepper, seeded and cut into thin strips
1 red bell pepper, seeded and cut into thin strips
1 medium carrot, finely chopped
1 stalk celery, finely chopped
2 cups chopped canned Italian tomatoes with their juice
12 ounces hot, cooked linguini


Heat the olive oil in a large skillet over medium-high heat.
While the oil heats, season the chicken with salt and pepper.
Add the chicken to the pan and brown on all sides.
As the chicken pieces finish browning, transfer them to a plate and set aside.
Add the wine, letting it boil rapidly for a minute and then stir
with a wooden spoon to remove any browned bits that may be stuck to the pan.
Turn the heat to medium and add the onion.
Cook, stirring occasionally, until the onion begins to wilt, about 5 minutes.
Add the garlic and cook for 2 more minutes.
Return the chicken to the skillet along with the green and red peppers,
carrot, celery and canned tomatoes with juice.
Adjust the heat so that the mixture simmers slowly and place a lid,
slightly ajar, over the skillet.
Cook until the chicken is completely tender, about 25 minutes.
Taste the cooking liquid and adjust the salt and pepper.
Serve the chicken fricassee in warm bowls over the hot pasta
(you could also substitute rice for the pasta)

This recipe contains carrots & pasta and should only be
eaten during Phase 4. You could delete the pasta & carrots, or
substitute a legal P3 vegetable for the carrots and eat this on Phase 3.

HCG Weight Loss
11-08-2009, 04:46 PM
Categories: Main Dish
Yield: 6 Servings

3 lb Boneless Pork,Cut Into Bite
-Sized Pieces
1.5 c White Vinegar
2 ea Garlic,Minced
6 sm Red Chili Pepper,Chopped
1 Bay Leaf
2 t Salt
6 ea Cloves
1/4 t Thyme
1/8 t Sage
2 T Oil

Cut pork into small bite size pieces. Combine vinegar, garlic, red
chili pepper, bay leaf, salt, cloves, thyme and sage. Pour over pork
and let stand overnight in refrigerator. Cook pork in marinate for
about 20 minutes. Drain. Heat oil in skillet; add pork and saute slowly
for 10 to 15 minutes until browned.

Per Serving: 313 Cal (29% from Fat, 67% from Protein, 4% from Carb); 51
g Protein; 10 g Tot Fat; 2 g Sat Fat; 3 g Mono Fat; 3 g Carb; 0 g Fiber;
3 g Sugar; 17 mg Calcium; 1 mg Iron; 1204 mg Sodium; 125 mg
Cholesterol

HCG Weight Loss
11-08-2009, 04:47 PM
BACON & SWISS QUICHE

3-4 slices bacon, chopped
6 eggs
1 cup heavy cream (or use 1/2 cup water and 1/2 cup cream)
1/2 t. salt
8 oz. swiss cheese, shredded

Fry the bacon pieces until brown and crispy; drain on paper towel. In a
medium bowl, beat the eggs. Add the cream and salt; mix well. Arrange
the cheese and bacon evenly in the bottom of a greased 9-10 inch glass
pie plate. Pour the egg mixture over the cheese. Bake at 350 degrees,
35-40 minutes, until a knife inserted in the center comes out clean.
Makes 6 servings (3 carbs each)

HCG Weight Loss
11-08-2009, 04:48 PM
12 oz. - 1 lb. bacon, chopped and fried until crisp
1 lb. pork sausage, browned
Other optional meats: ham, roast beef, etc.
12 eggs
1 cup heavy cream
1/2 cup chopped onion
1/2 cup chopped green pepper
4 oz. can mushrooms, drained (optional)
Salt & pepper, to taste
8 oz. shredded cheddar

Beat the eggs in a large bowl; beat in the cream. Add salt and pepper to
taste. Arrange the meats, onion, green pepper (I sautéed the onion and
peppers along with the sausage), mushrooms (if using) and the cheese in
a greased 9x13" baking dish. Pour the egg mixture evenly over
everything. Cover and chill overnight, if desired. Bake at 350º for
50-60 minutes, until golden brown and knife inserted comes out clean. If
not chilled, bake about 40-45 minutes. Makes 8-12 servings.

Without Mushrooms: 8 servings (4 carbs each) 10 servings (3.5 carbs
each) 12 servings (3 carbs each)
With Mushrooms: 8 servings (5 carbs each) 10 servings (4 carbs each) 12
servings (3.5 carbs each)

This would make a very nice entree for a brunch. Even cut into 12
pieces, the servings are generous. My husband and picky-eater son both
liked this.

HCG Weight Loss
11-08-2009, 04:49 PM
SAUSAGE CASSEROLE (QUICHE)

1 lb. pork sausage, browned
8 oz. shredded cheddar
6 eggs
1/2 t. salt
dash pepper
1 cup heavy cream

Put the sausage in the bottom of a 10" pie plate. Top with cheese. Beat
the eggs, salt and pepper, then beat in the cream. Slowly pour evenly
over the sausage and cheese. Bake at 350 degrees for 35-45 minutes until
knife inserted in center comes out clean. Let stand about 10 minutes
before cutting. Makes 6 servings (3 carbs each)

HCG Weight Loss
11-08-2009, 04:49 PM
Broiled Wild Salmon with Dill Mustard Sauce

This recipe serves: 4
Preparation time: 15 minutes
Cooking time: 15 minutes

Ingredients

1/4 cup fresh dill sprigs
freshly ground black pepper
Sweeten to taste, using sweetener of your choice (not too much)
1 tablespoon Dijon mustard
2 tablespoons sour cream or mayonnaise
salt to taste
4 wild salmon fillets, about 4 to 6 ounces each

Cooking Instructions

In a food processor, puree the dill, pepper and sweetener.
Add the mustard and sour cream or mayonnaise and combine.
(This can be made in advance and stored in the refrigerator for up to 2 days.)
Preheat the broiler to high.
Season the salmon with salt and pepper.
Place the salmon on a nonstick baking sheet and broil it until it is just cooked through, about 6 to 8 minutes.
Serve the salmon with a large dollop of the dill mustard sauce.

HCG Weight Loss
11-08-2009, 04:50 PM
This recipe serves: 4
Preparation time: 15 minutes

For the tuna salad:
2 6-ounce cans tuna, drained
1/2 cup mayonnaise
1/4 cup finely diced celery
1/4 cup finely diced, sweet onion

For the wraps:
4 lettuce leaves, green leaf, bibb or romaine
4 lettuce leaves, green leaf, bibb or romaine, shredded
4 large slices ripe tomato, sliced very thin

For the tuna salad:
In a mixing bowl, combine the tuna, mayonnaise, celery and onion.

For the wraps:
Lay the whole lettuce leaves out on a work surface and divide the
tuna mixture among the leaves. Divide the shredded lettuce among the
leaves and top with a slice of tomato. Tightly roll each lettuce leaf
into a cylinder.

During Phase 4 you can build your tuna wrap in a pita pocket,
tortilla wrap or whole grain bread (if you are eating starches)

HCG Weight Loss
11-08-2009, 04:50 PM
This recipe serves: 8
Preparation time: 15 minutes

Ingredients
3 tablespoon tomato paste
1 tablespoon honey
3/4 cup fat-free mayonnaise
2 tablespoon thinly sliced chives
1 tablespoon fresh lemon juice
1 tablespoon seeded and minced sweet red cherry peppers
(from a jar of vinegar packed sweet cherry peppers)
2 teaspoons grated lemon zest
1 teaspoon prepared horseradish
1/4 teaspoon Tabasco sauce
1 hard-boiled egg, finely chopped
3/4 pound fresh Dungeness crab meat,
picked over for bits of shell and cartilage with claw meat
and large pieces of crab left whole
1/2 lemon
kosher salt and freshly ground black pepper

1. In a large bowl, whisk the tomato paste and the honey together until smooth.
2. Whisk in the mayonnaise, chives, lemon juice, cherry peppers,
lemon zest, horseradish and Tabasco.
3. Using a rubber spatula, gently fold in the egg.
(You can make the dressing a day ahead and store it,
covered with plastic wrap, in the refrigerator.
When you're ready to serve, mix the dressing with the crabmeat.)
4. Add the crabmeat to the bowl and toss it with the dressing.
5. Season to taste with salt and pepper and a squeeze of lemon.
6. To serve, set a bowl of crab dip on a large platter and
surround it with vegetables or crackers for dipping.

HCG Weight Loss
11-08-2009, 04:51 PM
A nod to what could arguably be the dish of the eighties, blackened redfish.
The technique works equally well with halibut.

Ingredients:

1 teaspoon salt
1 teaspoon minced fresh thyme
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
1/2 teaspoon ground black pepper
1/2 teaspoon fennel seeds, crushed
4 6-ounce halibut fillets
2 tablespoons olive oil 4 teaspoons butter


Preheat oven to 400F.
Mix first 7 ingredients in small bowl.
Place fillets on baking sheet.
Brush on both sides with 1 tablespoon oil.
Sprinkle top of each with seasoning.
Heat heavy large skillet (preferably cast-iron) over high heat until very hot.
Add remaining 1 tablespoon oil; swirl to coat.
Place fillets, seasoned side down, in skillet.
Cook until very brown on bottom, 1 minute.
Return fillets, browned side up, to baking sheet.
Place in oven; bake until just opaque in center, about 8 minutes.
Top each with 1 teaspoon butter.

Makes 4 servings.

HCG Weight Loss
11-08-2009, 04:51 PM
Grilled Citrus Shrimp over Mixed Greens

1 pound large raw shrimp, peeled and deveined
(leave tail on for presentation)
1/2 cup fresh squeezed orange juice
2 teaspoons olive oil
2 teaspoons Dijon mustard
1/2 teaspoon finely grated lime zest from 1 lime, reserve lime
1 tablespoon lime juice
1/2 teaspoon salt (or less to taste)
1/4 teaspoon ground black pepper
Metal or wooden skewers
2 teaspoons fresh thyme leaves
2 teaspoons chopped fresh chives
6 cups mixed lettuces (any combination Romaine, Bibb, endive, or
baby greens)
1 cup halved cherry tomatoes

Coat an outdoor grill or stove-top grill pan with cooking spray and
preheat to medium-high.
Skewer shrimp on metal or wooden skewers or place in a grilling basket.
Set aside.
Zest lime, then slice in half and place on grill.

In a small bowl, whisk together orange juice, lime juice, oil,
mustard, lime zest, salt, and black pepper.
Remove 3 tablespoons of citrus mixture and brush all over shrimp
(reserve remaining mixture to use as a vinaigrette for the greens).
Grill shrimp 3 minutes on 1 side.
Flip and cook 1 to 3 more minutes, until shrimp are bright
pink and cooked through.
Add thyme and chives to reserved citrus mixture.
Arrange lettuce on individual plates.
Top lettuce with tomatoes and grilled shrimp.
Spoon reserved citrus vinaigrette over top, squeeze juice from
grilled lime and serve.

HCG Weight Loss
11-08-2009, 04:52 PM
Lemon Rosemary Marinated Grilled Halibut
Recipe By Bobby Flay

Serving Size 4

3 tablespoons dry white wine
3 tablespoons lemon juice -- fresh
3 tablespoons olive oil
1 tablespoon rosemary -- chopped
4 6 ounces Halibut steaks
salt and pepper

Whisk together the wine, lemon juice, olive oil and rosemary
in a small shallow baking dish.
Add the halibut and turn to coat.
Marinate in the refrigerator for one hour, turning once.
Preheat grill.
Remove fish from marinade and season with salt and pepper to taste.
Grill the steaks for 3 to 4 minutes on each side or to desired doneness.

Per Serving 290 Calories; 14g Fat (46.2% calories from fat);
35g Protein; 2g Carbohydrate; trace Dietary Fiber;
54mg Cholesterol; 93mg Sodium. Exchanges: 0 Grain(Starch); 5
Lean Meat; 0 Fruit; 2 Fat.

HCG Weight Loss
11-08-2009, 04:53 PM
This recipe serves: 4
Preparation time: 5 minutes
Cooking time: 5 minutes

1 pound bay scallops
salt to taste
freshly ground black pepper
1 tablespoon olive oil

1. Season the scallops with salt and pepper.
2. Add the oil to a sauté pan and heat over high heat.
3. Add the scallops to the hot pan and sear for about 2 minutes on each side.

HCG Weight Loss
11-08-2009, 04:53 PM
Shrimp Stir-Fry with Chinese Cabbage, Carrots and Broccoli

This recipe serves: 4
Preparation time: 15 minutes
Cooking time: 10 minutes

Ingredients
1 tablespoon peanut oil
1 teaspoon chopped garlic
1 tablespoon freshly grated ginger
1 cup thinly sliced Chinese cabbage (bok choy)
1 cup thinly sliced carrots
1 cup broccoli florets, cut into small pieces
1 pound shrimp, peeled and deveined
freshly ground black pepper
1/4 cup low-sodium soy sauce (no sugar on label)

Cooking Instructions
1. Heat the peanut oil in a skillet or wok large enough to
accommodate all the ingredients over medium-high heat.
2. Add the garlic and ginger, and stir quickly for 30 seconds.
3. Turn the heat to high. Add the cabbage, then the carrots,
then the broccoli and finally the shrimp,
stirring quickly after each addition.
4. Season with pepper.
5. Add the soy sauce and cook until the shrimp are fully cooked and opaque, about 2 minutes.

HCG Weight Loss
11-08-2009, 04:54 PM
This recipe serves: 4
Preparation time: 15 minutes
Cooking time: 35 minutes

Ingredients
2 tablespoons olive oil
2 medium onions, finely chopped
1 cup finely chopped celery
1 green or red bell pepper, seeded and finely chopped
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 28-ounce can chopped tomatoes
1 bay leaf
1 teaspoon Cajun seasoning
1 pound shrimp, peeled and deveined
salt to taste
freshly ground black pepper

Cooking Instructions
In a large pot, heat the oil over medium heat.
Add the onions, celery, pepper and garlic and cook until the vegetables
soften, about 10 minutes.
Add the chicken broth, tomatoes, bay leaf, Cajun seasoning, salt and pepper
and simmer for 20 minutes.
Add the shrimp and cook until the shrimp are just cooked through,
about 3 to 4 minutes.
Season to taste with salt and pepper.
Serve the shrimp in warm bowls with white or brown rice.

HCG Weight Loss
11-08-2009, 04:54 PM
This recipe serves: 4
Preparation time: 10 minutes

Ingredients
2 ripe Haas avocados
1/2 bunch fresh cilantro, leaves chopped
1/4 medium red onion, diced
2 jalapeño peppers, stemmed, seeded and finely diced (optional)
1 tablespoon freshly squeezed lime juice
freshly ground salt and pepper, to taste

Cooking Instructions
Cut the avocados into halves and remove the seeds.
Peel the fruit and place in a mixing bowl.
Mash avocados with a potato masher or fork until chunky.
Add the remaining ingredients and mix with a fork.


Nutrition Facts
Serving Size: 1/4 cup
calories 57
Total Fat 5 g
sat fat 1 g
Protein 1 g
Total Carbohydrate 3 g
Dietary Fiber 2 g
Sodium 84 mg
Percent Calories from Fat 75%
Percent Calories from Protein 5%
Percent Calories from Carbohydrate 20%

HCG Weight Loss
11-08-2009, 04:54 PM
10 oz. frozen chopped broccoli, cooked & well drained
8 oz. shredded cheddar
2 oz. chopped onion
6 eggs
1 cup heavy cream
1 tsp. salt
dash pepper

Spray a 10" glass pie plate. Put the broccoli, onion and cheese in the
bottom of the plate. Beat the eggs, then whisk in the cream, salt and
pepper. Pour evenly over the cheese. Bake at 350 degrees for 35-45
minutes, until a knife inserted in the center comes out clean. Makes 6
servings (5 carbs each)

HCG Weight Loss
11-08-2009, 04:55 PM
Faux Mashed Potatoes

1 head cauliflower, steamed
5 oz cream cheese
1 cup cheese (Mozzarella, Cheddar or your choice)
1/2 stick of butter
3 cloves garlic finely chopped (could add more or less to taste)

Combine everything and blend with a hand blender or mixer.
Has the exact texture and look of mashed potatoes, tastes like garlic mashed.

Makes 6 5 oz serving at about 4.8 net carbs per serving.
These are large serving, could do 3 or 4 oz serving for less carbs.

HCG Weight Loss
11-08-2009, 04:55 PM
Fried "Potatoes"

10 slices bacon, fried and drained
3 cups cauliflower, sliced
1/2 cup onion, sliced
1 tsp. garlic powder
6 T. bacon drippings

Reserve bacon drippings.
Crumble bacon and set aside.
Add cauliflower and onions to drippings and cook until tender.
Add garlic powder.
Add crumbled bacon and mix throughly.

Variations:
Add green pepper, broccoli, eggs, muchrooms, Tabasco or a cheese for topping.

Per 1/4 recipe: 6 g. carbs, 2 g. fiber, 7 g. protein

Recipe from "Low Carb Recipes" by Belinda Schweinhart

HCG Weight Loss
11-08-2009, 04:56 PM
This recipe serves: 6
Preparation time: 10 minutes
Cooking time: 10 minutes

Ingredients
For the portobello mushrooms:
2 tablespoons olive oil
2 cloves garlic, finely chopped
2 teaspoons chopped fresh basil
salt to taste
freshly ground black pepper
6 portobello mushrooms

For the sandwiches:
3/4 cup cream cheese, low-fat whipped, or goat cheese
6 pieces of focaccia or other good quality bread, sliced in half, lengthwise
1 cup spinach or arugula leaves, washed and dried
6 slices of tomato

Cooking Instructions
For the portobello mushrooms:
1. Preheat the grill.
2. Mix the olive oil, garlic, salt, pepper and 1 teaspoon of the
basil together. Remove the stems from the mushrooms and brush
both sides of the caps with the olive oil mixture.
Set aside.
3. Grill the mushrooms until they are soft in the center,
about 3 to 4 minutes on each side.
Slice each cap on the diagonal into 1" strips.

For the sandwiches:
1. Mix the cheese, the remaining teaspoon of basil, salt and pepper together. Set aside.
2. Spread 6 halves of bread with the cheese mixture,
then top with the spinach or arugula, a slice of tomato
and several portobello mushroom strips.
Place the other half of the bread on top.

HCG Weight Loss
11-08-2009, 04:56 PM
ITALIAN SQUASH PIE

1/4 cup butter (4 T.)
1 1/2 lbs. yellow summer squash or zucchini, sliced thin (7 medium)
Small onion, sliced or chopped
1 clove garlic, minced
1/2 t. salt
1/2 t. pepper
1/2 t. Italian seasoning
1/4 cup fresh parsley, chopped
8 oz. Monterey jack cheese, shredded
2 eggs
1/4 cup heavy cream
2 t. Dijon mustard

Sauté' the squash, onion and garlic in the butter in a large skillet
until tender and slightly browned. Sprinkle in the seasonings while
cooking the squash. Put the squash mixture in a greased 10-inch quiche
pan; mix in the cheese and parsley. Whisk the eggs and cream in a small
bowl; whisk in the mustard. Pour egg mixture over the squash; mix in
gently. Bake at 375º for 25 minutes. Let stand a few minutes before
cutting. Makes 6-8 servings (6 servings - 6.5 carbs each) (8 servings -
5 carbs each)

HCG Weight Loss
11-08-2009, 04:57 PM
Mock Mashed Potatoes

2 10oz pkgs frozen cauliflower (or fresh 3/4 head)
1 tsp chicken bullion granules
1/4 tsp white pepper
1 tsp minced onion flakes (optional)
2 Tbsp butter
2 Tbsp heavy cream

Preheat oven to 375°F.
Cook cauliflower in microwave or on stovetop until it is VERY done and
fall-apart fork tender.
Drain well and mix cauliflower with all other ingredients except cream
in food processor or with a powerful mixer (hand or stand).
Mixing with mixer will give "lumpier" results than a food processor,
but some people feel the lumps make it seem even more like mashed potatoes.
Add cream slowly and mix again.
(You must be careful adding liquid. If you add too much, you are in for
trouble. Your dish may take a tiny bit more or less than the called
for amount of cream.)

Spray an ovenproof dish with cooking spray and put mixture in.
Add pats of extra butter or margarine on top if you like an extra buttery
potato, and a bit of paprika sprinkled on top adds nice color as well.
Bake 15 - 20 minutes until hot.

For those of you who think they would not like this dish because they are
not fans of cauliflower, I implore you to try it - you'll be hard pressed
to tell it from mashed potatoes - it does not taste like cauliflower at
this point. Really.

Makes 4-6 Servings. 5-7 carbs per serving.

HCG Weight Loss
11-08-2009, 04:57 PM
MUSHROOM QUICHE

6 eggs
1 cup heavy cream
1/2 t. salt
5 oz. fresh mushrooms, sliced
A little butter to fry the mushrooms
8 oz. swiss cheese, shredded

Beat the eggs, then beat in the cream and salt. Sauté the mushrooms in
butter until tender. Spread the cheese in the bottom of a greased 10"
glass pie plate; top with the mushrooms. Pour the egg mixture evenly
over the mushrooms. Bake at 350º for 25-35 minutes, until a knife
inserted in the center comes out clean. Let stand about 5 minutes before
cutting. Makes 6 servings (4 carbs each)

HCG Weight Loss
11-08-2009, 04:58 PM
Recipe from: 500 More Low Carb Recipes
by Dana Carpender

Miss baked potatoes with sour cream and chives? Try this.

Yield: 3 servings
4 cups (600 g) fresh cauliflower
1/2 cup (115 g) cream cheese with chives
2 tablespoons (30 g) butter
1 clove garlic, crushed
Salt and pepper to taste

Put your cauliflower in a microwaveable casserole with a lid.
Add a couple of tablespoons water, cover, and nuke it on high for
8 minutes or so, until tender.

Blend cooked cauliflower in food processor with the cream cheese,
butter, and garlic.
Salt and pepper to taste, then serve.

Per serving: 236 calories; 20 g fat; 5 g protein; 10 g carbohydrate;
3 g dietary fiber; 7 g usable ca

HCG Weight Loss
11-08-2009, 04:58 PM
This recipe serves: 2
Preparation time: 5 minutes
Cooking time: 5 minutes

Ingredients
2 large artichokes
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon zest
1 tablespoon finely chopped shallots
1 tablespoon extra virgin olive oil
salt to taste
freshly ground black pepper

Cooking Instructions
1. Slice about 1 inch off the top of each artichoke and trim the stems.
Remove the tough outer leaves and trim any sharp, thorny leaf tips with scissors.
2. Place the artichokes, stem end down, in a microwaveable dish with about
1/2 cup of water. Cover the dish with plastic wrap and microwave on high
for 4 to 5 minutes or until the stem end of the artichoke is just tender
when pierced with a knife. (The artichokes can be cooked in advance and
stored in the refrigerator for up to 2 days.)
3. In a small bowl, whisk the lemon juice, lemon zest, shallots and
olive oil together. Season with salt and pepper to taste.
4. Serve the artichokes with a small bowl of vinaigrette to dip the leaves in.

HCG Weight Loss
11-08-2009, 04:59 PM
This recipe serves: 4
Preparation time: 15 minutes
Cooking time: 1 hour

Ingredients
For the vinaigrette:
2 teaspoons finely chopped shallots
4 teaspoons red wine vinegar
1/4 cup olive oil
salt to taste
freshly ground black pepper

For the salad:
2 medium beets, unpeeled
2 cups red or green lettuce leaf, washed and torn into bite-size pieces
1/4 cup goat cheese

Cooking Instructions
For the vinaigrette:
1. Place all the ingredients in a blender. Blend on high speed to combine.
2. Adjust the salt and pepper to taste.

For the salad:
Preheat the oven to 350°F.
1. Wrap the beets in aluminum foil. Roast in the oven until tender, about 1 hour.
2. Peel the beets when they are cool enough to handle but are still warm. Cut into wedges.
3. Toss the beets with half of the vinaigrette.
4. In another bowl, toss the greens with the remaining vinaigrette.
5. Arrange the greens on a serving plate. Place the beets on top of the greens.
6. Crumble the goat cheese and sprinkle over the top of the salad.


Nutrition Facts
Serving size: 5 ounces
Calories 198

HCG Weight Loss
11-08-2009, 04:59 PM
Tammy's Yummy Lasagne

Layer zucchini sliced lengthwise in the bottom of a pan.
Layer with ricotta mixture
(ricotta, salt,black pepper, oregano, basil flakes, grated parmesan)
spoonfuls of sugar free spaghetti sauce
(Seeds of Change brand is great) and crumbled ground beef,
turkey sausage or chicken.
Repeat layers until pan is full.
Top with grated mozzarella cheese.
Bake at 375 for approximately 45 minutes until brown and bubbly.
Really tasty recipe.

HCG Weight Loss
11-08-2009, 04:59 PM
Tomato Salsa Verde

This Italian-style fresh tomato-and-herb sauce, not to be confused with
spicy Mexican salsa, is a nice alternative to a rich pan sauce.
Although it’s the perfect partner for Pork Tenderloin Stuffed with Porcini
Mushrooms, it works well with any roasted pork, chicken or grilled steak.
For the best flavor and texture, serve it shortly after it’s made.

Makes 1 cup, for 8 servings
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
EASE OF PREPARATION: Easy

3 anchovy fillets, rinsed and chopped
1 clove garlic, chopped
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped celery leaves
2 tablespoons packed chopped fresh basil
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
1 cup diced seeded tomatoes
1/4 teaspoon kosher salt
Freshly ground pepper to taste

Place anchovies, garlic, parsley, celery leaves and basil in a food processor.
Add oil and vinegar; pulse until blended.
Transfer to a bowl and stir in tomatoes.
Season with salt and pepper.

NUTRITION INFORMATION: Per serving: 73 calories; 7 g fat (1 g sat, 5 g mono);
1 mg cholesterol; 1 g carbohydrate; 1 g protein; 0 g fiber; 94 mg sodium;
74 mg potassium.

HCG Weight Loss
11-08-2009, 05:00 PM
Whipped "Potatoes"

3 cups cauliflower florets
8 oz. cream cheese, softened
8 oz. sour cream
2 T. half & half
1/4 cup unsalted butter
salt, to taste
pepper, to taste

Steam cauliflower until tender, puree with butter and Half & Half.
In separate bowl, mix sour cream and cream cheese.
Add cauliflower & mix well.
Place mixture in baking dish.
Bake at 350 only until brown on top.

Per 1/4 of the recipe:
8 g. carbs
2 g. fiber
8 g. protein

Recipe from "Low Carb Recipes" by Belinda Schweinhart

HCG Weight Loss
11-08-2009, 05:01 PM
With the fresh taste of butter and a rich, deep chocolate flavor,
this frosting beats anything you'll find in a can.

2 ounces Ghiradelli unsweetened chocolate, melted and cooled
1/3 cup heavy cream
1 stick (8 tablespoons) unsalted butter, softened
6 packets sugar substitute
1 tablespoon Ghiradelli unsweetened cocoa powder
1 teaspoon Singing Dog vanilla extract

1. In a large mixing bowl, gradually whisk cream into melted chocolate.
2. With an electric mixer on medium speed, beat in butter, sugar substitute,
cocoa powder, and chocolate and vanilla extracts.
Beat until smooth and fluffy.

Servings: 8
Prep time: 10 minutes
Carbohydrates: 3.5 grams
Net Carbs: 2 grams
Fiber: 1.5 grams
Protein: 1 grams
Fat: 19 grams,
Calories: 178

HCG Weight Loss
11-08-2009, 05:01 PM
5 8 oz packages cream cheese - softened (40 oz total)
3 eggs
2 1/2 c. sour cream
1 1/2 c. granulated sugar substitute
1 or 2 tbs vanilla or lemon

Mix ingredients well.

Using a LARGE springform pan, spray well with Pam.

Bake at 350 degrees for 1 hour to 1 hour and 10 minutes.

Serve cold.

HCG Weight Loss
11-08-2009, 05:01 PM
Faux Danish
1 Servings

2 oz Cream Cheese
2 Eggs
Sweetener To Taste
Cinnamon To Taste
Nutmeg To Taste
Butter To Taste

Place cream cheese in a microwave safe bowl that has been sprayed
with Pam and heat for 20 - 30 seconds to melt. Add eggs, sweetener,
cinnamon and nutmeg and stir well with a fork. Microwave for an
additional 1.5 - 2 minutes, depending on how you like your consistancy.
Top with Butter. Enjoy!

Variation - instead of cream cheese, add cheddar cheese with sun dried
tomatoes (omit the sweetener, spices and butter; add oregano instead)

HCG Weight Loss
11-08-2009, 05:03 PM
Walnuts
Almonds
Sunflower seeds
Pumkin seeds
(Any nuts or seeds)

Put all in large frying pan
Coat with Olive Oil and sprinkle with:
chili powder, garlic salt, pepper, paprika, soy sauce

Lots of fiber and monosaturated fats per serving!
Low carb when you deduct the fiber count.
Protein in the nuts and seeds

HCG Weight Loss
11-08-2009, 05:04 PM
INGREDIENTS:
2 x 8 oz. packages of House Tofu Shirataki Noodles
1 large egg
½ cup ricotta cheese
1/4 cup sour cream
1 cup shredded sharp Cheddar cheese
1/4 tsp. salt
1/8 tsp. white pepper
1/2 tsp. hot pepper sauce

TOPPING:
1 Tbsp. butter, melted
1/2 cup shredded sharp Cheddar cheese
1/2 cup seasoned dried breadcrumbs

MAKES FOUR SERVINGS
PREP TIME: 10-15 minutes
COOK TIME: 30 minutes


DIRECTIONS:
Preheat oven to 350°.
Prepare noodles according to package directions, below.
Cut into 1-inch pieces.
Lightly beat egg in a bowl.
Add remaining ingredients and the noodles (not topping ingredients).
Stir well.
Pour into a well sprayed or buttered 1 ½ quart baking dish.
In another bowl, blend topping ingredients together and
sprinkle over noodle mixture.
Bake 25-30 minutes until set and the top is crisp.
Serve as a side dish, light supper or breakfast item.

alexx
11-09-2009, 11:07 AM
Thanks a lot for posting this !!!