Advanced Weight Loss

These Recipes will help you lose weight on our HCG program

SNACKS
Guilt Free Cinnamon Toast
2 pieces whole wheat Melba toast
1 packet Truvia
Cinnamon to taste
Water

I Can’t Believe It’s not Butter Spray
Sprinkle Melba toast with water or spritz with spray butter.  Sprinkle Truvia packet onto melba toast. Sprinkle Cinnamon onto Melba toast. Pop into microwave for ten seconds.

Strawberry Crepe
1 egg white
6 strawberries
2 packets of Truvia
2T Walden Farms Strawberry Syrup
Whip egg white and 1 packet of Truvia together. Pour mixture into heated skillet.  Roll egg mixture until sides are evenly coated. Slide crepe onto plate. Cut strawberries into small pieces mix with 1 packet of Truvia.  Spoon strawberry mixture into crepe. Fold crepe over mixture, drizzle with strawberry syrup.

EGG ENTREES
Guilt Free Deviled Eggs
6 large eggs
2T Walden Farms Mayo
1-2T dill relish
Salt, pepper, season salt to taste
Boil eggs until hard boiled.  Cool and then peel eggs. Split eggs horizontally, remove yolk and place in a bowl.  To the yolks, add the mayo, relish and spices. Combine until smooth, spoon mixture into egg halves. Sprinkle with paprika.

Egg Salad
6 large eggs
2T Walden Farms Mayo
1-2T dill relish
Salt, pepper, season salt to taste
Boil eggs until hard boiled.  Cool and then peel eggs. Place eggs in food processor, pulse until finely chopped.  Add remaining ingredients, mix well.  Spoon onto Melba toast or bed of lettuce.

BEEF ENTREES
Honey Dijon Hamburger Patty with Spinach on the side
3.5 oz. lean ground hamburger patty
2 fresh garlic cloves
1 small tomato
1 handful of uncooked leaf spinach
Walden Farms Honey Dijon Dressing
Place cooked hamburger patty in a pan with the tomato, garlic and spinach.  Place a small amount water in the pan for steaming.  Cover with a lid and steam for approximately 3-5 minutes until spinach is tender.  Place hamburger patty in the center of a plate and surround with the spinach mixture.  Top with Walden Farms Honey Dijon to taste.

One Pot Chile
3.5 oz. lean ground beef
1/2 cup water
3.5 oz. finely chopped bell peppers
1/2 cup Walden Farms ketchup
1/2 t chili powder
1/8 t cumin
1/2 t garlic powder
1/2 t parsley flakes
1/4 t onion powder
Combine water, ketchup, beef and peppers in a medium pot.  Stir pot breaking up beef until it is brown.  Once beef is thoroughly cooked, add all of the dry ingredients.  Lower heat to medium low and simmer for 10-15 minutes.  Add salt and pepper to taste.  Cook longer for thicker consistency and spicier flavor.

Spicy BBQ Meatloaf
1 lb  lean ground beef
2T  Walden Farms Bold/Spicy BBQ Sauce
1T  Emeril Bam Burger Spices
1T  red pepper flakes
Preheat oven to 425. Mix together all the above ingredients. Mold into a loaf. Place into shallow baking dish.  Bake for 30 min. (4 servings)

Garlic Italian Roast
3 lb lean beef roast, fat removed
6-8 large cloves garlic
1 t. dry oregano
1 t. sea salt
Fresh ground pepper
Water
1/6 head of cabbage OR 1 sweet onion (Optional)

Place the above in roaster; add water until it is about 1 ½ inches deep, and bake for 15 min. on 350.  Add the cabbage and bake 45-60 minutes.

Beef Curry
3.5 oz. very lean steak cut into 1 in. cubes
1 whole sliced sweet onion
1 shake turmeric
1 clove minced garlic
2 shakes pepper
½ t. minced fresh ginger
4 shakes sea salt
¼ t. ground coriander
4 T. water
1/8 t. ground cumin
2 t. chopped cilantro

In a large frying pan, heat 3 T. water over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, for 1 minute. Meanwhile, in a small bowl, combine the coriander, cumin, turmeric, pepper, salt, and 1 T. water. Add the pasta to the onion and cook, stirring, for 1 minute.

Add the meat to the pan and cook, stirring, for 3 minutes. Raise the heat to moderately high and cook to your taste, stirring, about 2 minutes longer for medium rare. Stir in the cilantro.

Spicy Beef Kabobs
3.5 oz. lean beef sirloin
½ clove chopped garlic
1/8 t. paprika
2 shakes cayenne pepper
1/8 t.  Cumin (roasted)
1/8 tsp. coarse salt
1/8 t. ground pepper
1 T. apple cider vinegar
12-inch metal skewers
1 sweet onion OR 1 large tomato (optional)

Cut beef into 1 ½ inch cubes. Combine spices and vinegar. Place meat in a sealable plastic bag with the marinade; squeeze excess air from bag. Place bag in refrigerator for 4 hours, turning once or twice. After 4 hours, remove meat and place on metal skewers, leaving a little place in between. Grill on medium heat about 12 minutes, (allow 3 minutes for each of the four sides.) Remove to aluminum foil and wrap. Allow to cool 3-4 minutes before serving. For a complete meal, add chunks of sweet onion to the kabob and on the side.

Peppercorn Steak
4-3.5 oz. lean beef steak pieces
30 whole peppercorns, cracked
1/3 t. salt
2 T. water
1 large or 2 medium sweet onions

Cracked pepper by placing in a towel and striking it with a wooden mallet or rolling pin. Moisten steaks and then put cracked pepper and salt onto steaks. Heat the water in a nonstick pan. Place steaks and sliced onion in the pan and brown 15 minutes.

Veal Chops
1 c. Chicken Bouillon Base
½ clove minced garlic
½ t. dried crushed oregano leaves
3-3.5 oz. veal chop pieces
¼ c. cold chicken bouillon base

Cut veal pieces from the chop, remove all visible fat. Do not use ground veal as the fat content is too high. Combine chicken bouillon base, garlic, and oregano. Place veal pieces in a shallow bowl or heavy plastic bag. Pour mixture over veal pieces. Refrigerate for 2 to 4 hours, turning occasionally.

CHICKEN ENTREES

Buffalo Chicken
3.5 oz. diced chicken breast
3.5 oz. chopped celery
Dash of garlic powder
1 teaspoon chili powder
2 tablespoons Frank’s Hot Sauce

Mix chicken, hot sauce, garlic and chili powder.  Marinate for about 30 minutes.  Cook in a pan on medium high heat.  While the chicken is cooking, chop up celery.  When the chicken is done, pour over the chopped celery.

Chicken / Apple Salad
5 chicken breasts
1/2 vidalia onion
1 clove garlic
6 iceburg lettuce leaves
1 Fuji apple
2T Walden Farms Mayo
1-2T dill relish
Salt, pepper, season salt to taste
In a stock pot combine water, ½ onion, 1 clove garlic and 5 chicken breasts. Bring to boil and cook until done.  Remove chicken from water and let cool.  After cooled, debone chicken and cut up breasts into small pieces / cubed.  Core apple and cut into small pieces.  In a mixing bowl combine the chicken, apple, mayo, relish and spices. Stir to desired consistency.  Split mixture into equal parts.  Spoon into lettuce leaves, roll lettuce over mixture to form pocket.

Cajun Chicken
4-3.5 oz. pieces of chicken breast
1 T. Cajun Poultry Seasoning
1/8 t. pepper
1/4 t. salt
1/4 t. onion powder
1/2 t. garlic powder
1/2 T. water

Combine the seasonings and water to form a paste, adding more water of needed. Rub all over the chicken pieces; place in a zip lock bag and refrigerator for at least 1 hour. Grill or broil the chicken for about 5 to 7 minutes on each side, depending on thickness. Chicken is done when juices run clear when pricked with a fork.

Mock Egg Roll
2-3 big cabbage leaves
1c. shredded cabbage
1/8 t. onion salt
1/8 t. garlic powder
1/8 t. Chinese Five Spice
1/2 packet artificial non-calorie sweetener
2 Sesame flavored Melba toast rounds
3.5 oz. cooked chopped chicken or shrimp

Steam big cabbage leaves for 5 minutes. Move over to side of steamer to make room for shredded cabbage. Steam both for 5 minutes. Add chopped chicken or shrimp and spices. Mix and then wrap in big cabbage leaves. Garnish with Melba rounds.

Lemon Chicken with Roasted Garlic
4-3.5 oz. pieces of chicken breast washed and patted dry
1/4 c. Chicken Bouillon Base
3 T. fresh lemon juice
2 T. water
5-7 whole peeled garlic cloves
1 ½ t. dried oregano
Sea salt
Pepper

Preheat oven to 400 degrees. Place the garlic in a roasting pan. Lay the chicken pieces over the garlic cloves. Top the chicken with the remaining ingredients and season will with salt and pepper. Roast in 400 degree oven, turning occasionally until the chicken is golden and most of the broth/juice has evaporated. Remove the chicken from the pan and serve garnished with the whole roasted garlic cloves and additional lemon wedges.

Chinese Chicken
3.5 oz. chicken cut in ¾ in. cubes (shrimp or a lean steak would work well)
5 T. Chicken Bouillon Base
Cabbage
1 minced clove garlic
1/8 t. onion salt
1/8 t. Chinese Five Spice
1/2 packet non-calorie sweetener
Pepper
Sea Salt

Shred cabbage or slice it very thin. Sautee minced garlic in 1 T. of bouillon base. Add 2 T. of bouillon base and cabbage and stir fry over medium heat. Remove while still crunchy. Combine 2 T. of bouillon base, onion salt, Chinese Five Spice, and sweetener. Pour into pan with cubed chicken. Stir fry chicken. Throw cabbage back in for 1-2 minutes until heated.

FISH AND SEAFOOD ENTREES
Fish in a Bag
4 Sheets of parchment paper
2-3.5 oz. gram pieces of allowable fish (ex. Tilapia)
4 c. fresh Spinach, washed and dried
4 T. Vinaigrette, Lemon or Citrus Dressing
All-Purpose Seasoning

Cook fish in a parchment bag results in a moist, flaky fish. Place 2 c. spinach in the center of each of 2 of the parchment paper pieces. Top each spinach stack with 1 T. dressing. Place on piece of fish on top of the spinach mixture. Sprinkle with seasoning and top with 1 T. dressing. Place one sheet of the parchment on top of each piece of the fish. Crimp the two sheets of parchment paper like a pie crust until the bottom and the top are completely sealed.

Place the bags of fish onto a cookie sheet and cook in a preheated 400 degree oven for 15-20 minutes. Place the bag into a plate and slice the parchment open at the table to enjoy.

Sea Scallops with Fennel
1-2 heads fennel
1 T. apple cider vinegar
1/4 t. fresh rosemary leaves or ¼ t. dried
4 drops Valencia Orange Stevia
3.5 oz. scallops
1 clove chopped garlic
Onion Salt
Ground pepper

Cut fennel into quarters, remove core, and steam until tender (about 15 minutes). Heat the vinegar, rosemary, and Stevia. Set aside. Sauté scallops with chopped garlic over high heat until lightly brown on both sides. Arrange scallops in center of plate, surrounded with fennel. Sprinkle fennel with onion, salt, and pepper. Pour vinegar sauce over scallops.

Seafood Gumbo
3.5 oz. seafood (any combination of shrimp, scallops, lobster or white fish)
1 clove chopped garlic
2 large chopped Roma tomatoes
1/4 t. onion salt
1/4 t. Creole seasoning
1/8 t. garlic powder
1/8 t. celery salt
1/8 t. ground cayenne pepper

Sauté seafood with chopped garlic over high heat until lightly browned. Add remaining ingredients and simmer on low heat for 15 minutes.

Orange Roughy with Orange Sauce Recipe
1/2  lb. orange roughy fillets
1/3 t. stemmed fresh lemon thyme or any thyme
1 T. water
2 chopped red onions
1 orange, sectioned, peel thinly sliced
1/3 bunch stemmed fresh cilantro
1/8 t. salt

Rinse fish and pat dry. Pat thyme on both sides, set aside. Heat water in a nonstick skillet over medium high heat. Add half of the onion and salt and cook, stirring, until onions are soft (3-4 minutes).

Add fish, reduce heat to medium and cover pan. Cook until fish flakes easily (6-8 minutes). Toss remaining onion, orange sections, peel, cilantro and salt and serve over cooked fish. Dividing recipe in half yields a HCG dieter 1 protein, 1 vegetable and ½ fruit.

Greek Red Snapper
1 large Snapper, cleaned and scaled, heads on or off
2 T. water
1 t. oregano
1 t. salt
5 T. fresh lemon juice
1/3 t. pepper
1 crushed garlic clove
Dash of paprika

Place the fish in foil and broil for 5 minutes, then turn. Cook another 3 minutes. In a bowl, mix all ingredients. Brush fish every 3 minutes, or until done, approximately 30-35 minutes. Take out and sprinkle with lemon juice.

VENISON ENTREES
South of the Border Venison Steaks
2-3.5 oz. pieces venison
3/4 t. fresh lemon juice
3/4 t. chopped fresh cilantro
1 ½ t. All-Purpose Seasoning
3/4 t. chili powder

Combine lemon juice with chopped cilantro. Mix together steak seasoning and chili powder in a small bowl. Rub the seasoning blend onto both sides of the steaks. Grill on med-high heat for 5 to 8 minutes on each side to achieve medium doneness. To serve, transfer to serving dish and top with lemon juice mixture.

Marinated Venison Steaks
4-3.5 oz. lean venison steaks
3 T. Chicken Bouillon Base
1/4 c. water
1/2 t. minced garlic
1/8 t. cayenne pepper
1 T. apple cider vinegar
2 t. chopped fresh parsley
1/2 leaf chopped fresh basil
1 t. fresh rosemary
1/8 t. ground cumin
1/8 t. paprika
Sea Salt
Pepper

Combine water, Chicken Bouillon Base, garlic and cayenne pepper in a saucepan and bring to a boil. Reduce heat and stir in vinegar, parsley, rosemary, cumin, paprika, salt and pepper. Simmer for 20 minutes, stirring frequently. Remove from heat. Pour cooked mixture over venison steaks in a sealable bag and marinate in the refrigerator for 4 hours turning regularly. Take steaks out of the bag, reserving marinade. Grill steaks on high heat or about 7 minutes on each side. Make sure not to overcook. Baste steaks with left-over marinade while grilling.

VEGETABLES
Mashed Cauliflower
2 heads of cauliflower
1/2 onion
1/4 t Butter extract
1/2 c Skim Milk
1/4 T garlic powder
Salt, pepper, season salt to taste
Cut up cauliflower and onion. In deep stock pot fill 1 inch water add salt, pepper, season salt and onion to water. Place steam rack in pot, bring water to a boil.  Add cauliflower.  Cover and steam 5-10 minutes or until tender.  Remove cauliflower from pot and place in blender.  Add milk, butter extract and garlic powder. Blend until smooth. Place in shallow baking dish and bake at 425 degrees for 10 minutes.