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  1. #1

    Prepare food for Phase III

    You may eat any foods that do not contain STARCH or SUGAR. This is EXTREMELY important.

    Increase your intake of proteins and low starch/low glycemic fruits and vegetables. A small amount of wine may be allowed.

    Here come select recipes for HCG Diet phase III.

    Feel free to share your recipes here

  2. #2

    Apple Crisp

    1 apple
    half small lemon
    1 T water
    2 t zsweet/granulated sugar sub. (adjust amount if not using zsweet)

    1. Preheat oven to 400.
    2. Peel, core, and slice/chop apple.
    3. Place apples in small baking dish.
    4. Cover with juice of 1/2 small lemon, zsweet/sugar sub., water, and few dashes of cinnamon. Toss.

    1 grissini
    1 t milk
    1/2 t cinnamon
    1/4 t nutmeg
    1/4 t pumpkin pie spice

    1. Grind grissini into a powder using food processor or coffee grinder.
    2. Add milk in 1/4 t increments. Slowly stir until mixture forms a slightly moist crumbly topping.
    3. Sprinkle on top of apple filling.

    1. Cover dish and bake 20 mins.
    2. Remove cover and broil 1-2 mins to crisp topping.
    3. Serve immediately.

    NOTE: This is really filling and tastes so much like apple pie it almost feels like cheating!
    This includes 1 t of your allowed 1 T milk for the day. Also includes your grissini and fruit portion for one meal. You can also totally omit the topping if you don't want to use a grissini portion.

  3. #3

    Asparagus Frittata

    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)

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

  4. #4

    Crockpot Swiss Steak

    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

    1. Preheat pan over MED-HI heat.
    2. Sprinkle steak with liquid aminos.
    3. Dip steak in shake 'n bake, coating both sides.
    4. Add steak to pan and brown on both sides.
    5. Transfer steak to crockpot.
    6. Cover with garlic, celery, onions, and diced tomato.
    7. Top with beef broth. Don't stir!
    8. Cover and cook on low until reaches desired doneness.
    9. 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).

  5. #5

    Sugarless Cheesecake

    2 pkgs (8 oz each) cream cheese

    12 packages Nutrasweet (I use stevia - by taste)

    3 lg eggs

    3 tbsp fresh lemon juice

    1 1/2 tsp vanilla extract

    1/4 tsp salt

    3 cups sour cream

    Preheat oven to 350 degrees F.

    In a large mixing bowl, beat the cream cheese & sweetener until smooth, about 3 mins. Add the eggs, one at a time, beating well after each addition. Add the lemon juice, vanilla & salt. Beat in the sour cream until just blended.

    Grease an 8 " springform pan with 2.5" sides & line the bottom with greased parchment or waxed paper. Wrap the outside of the pan with a double layer of heavy duty foil to prevent seepage.

    Pour the batter into the pan. Set the pan in a large roasting pan & surround with 1" of very hot water (to make a 'water bath'). Bake for 45 minutes. Turn off the oven without opening the door & let the cake cool for 1 hour.

    Remove to a rack & cool to room temp, about 1 hour. Cover with plastic wrap & refrigerate overnight. Unmold the cake on to a plate.

    Flavorings? Add instant decaf espresso powder mixed in a little water & it tastes fantastic!!!

  6. #6

    Classic Mushroom Steak

    Serves: 4 person(s)
    Pan-grilled steak accompanied by a light sauce made with mushrooms and Worcestershire sauce.

    4 lean beef steaks (3.5 oz each)
    2 tsp vegetable oil, such as canola
    1 small onion, sliced
    6 1/2 oz mushrooms, sliced
    1/2 cup beef stock
    2 Tbsp Worcestershire sauce
    2 Tbsp chopped parsley
    Brush steak with a little oil to stop surface drying out and sticking to pan.

    Cook on high in a heavy-based pan (preferably non-stick) until well sealed (about 2 to 3 minutes each side for boneless cuts, 3 to 4 minutes each side for bone-in cuts) before turning, using the juices which appear on uncooked side as an indication when steak is ready to turn.

    For rare, remove immediately after sealing. For medium or well done, reduce heat to medium/low and continue cooking about 2 to 3 minutes each side for medium, 4 to 5 minutes each side for well done. For a really tender, juicy result, lean beef is best cooked to rare or medium only.

    Test that the steak is cooked to your liking by pressing with tongs rather than cutting it. Cover and rest about 2 minutes before serving to retain juiciness.

    While cooked steak is resting, add onion and mushrooms to pan. Cook 1 minute. Add stock and Worcestershire sauce. Bring to a boil, stirring constantly until slightly reduced. Add parsley and any juices from rested steak. Serve over the steaks.
    Variations: Serve with steamed seasonal vegetables and baked or mashed potatoes.

  7. #7

    Black Bean and Mango Salsa

    1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix
    1 can (16 oz.) black beans, drained, rinsed
    1 pkg. (10 oz.) frozen corn, thawed
    1 cup chopped ripe mango
    1/2 cup chopped red pepper
    1/3 cup chopped red onion
    1/3 cup chopped cilantro
    1/4 cup lime juice

    MIX all ingredients until well blended; cover.
    REFRIGERATE at least 1 hour.
    SERVE with grilled chicken or tortilla chips.

  8. #8


    4 Packs of Cream Cheese (try to find one without fillers)
    Small Amount of Sour Cream
    4 Eggs
    1 T Vanilla
    To C Stevia

    Blend cream cheese and stevia and eggs. Add vanilla. Bake in a springform pan in a water bath at 350 degrees for 1 hour. Check with a toothpick in the middle to see if is done. Cool and remove from pan. Phase 4 Variation: add peanut butter, pumpkin, maple syrup, eggnog, chocolate chips, or pureed banana to the batter.

  9. #9

    Choco-Berry Smoothie

    3/4 c milk
    25-30 blueberries (I use frozen)
    1 t sugar free chocolate syrup
    handful of ice

    1. Add all ingredients to blender.
    2. Blend until reaches desired consistency. Add more milk, if necessary.
    3. Serve.

  10. #10

    BLT Salad

    salad greens
    4 slices cooked NSA bacon, diced
    1 tomato, diced
    1 onion, chopped
    1/2 cucumber, peeled & sliced
    1 c bean sprouts
    1/2 c mozzarella, shredded

    1. Combine all ingredients in large bowl.

    1/3 c NSA mayo (I use Duke's Mayonnaise)
    1/4 c milk
    1 T spicy mustard
    1/2 t garlic powder
    black pepper

    2. Combine all ingredients and whisk together.

    TIP: This makes a nice family size side salad or a very large salad entree.

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