HCG Approved Recipes:Poached Halibut

100 grams per serving halibut

½ cup low sodium vegetable broth or water

1 tablespoon lemon juice

1 tablespoon chopped onion

1 clove garlic crushed and minced

½ teaspoon fresh ginger

Pinch of grated orange zest

Salt and pepper to taste

Stevia to taste 

Heat up the vegetable broth in small frying pan. Add lemon juice, onion,

garlic, and spices. Poach halibut filet for 5-10 minutes until fish is tender

and cooked thoroughly. May also be wrapped in foil and placed on the

barbeque. Serve topped with remaining juices as a sauce.

Makes one serving (1 protein) 

HCG Approved Recipes:Baked Curried Fish

Your choice of white fish

2 tablespoons lemon juice

1 serving Melba toast crumbs

1 tablespoon finely chopped onion

1 clove garlic crushed and minced

1/8 teaspoon onion powder

1/8 teaspoon garlic powder

1/8 teaspoon curry powder

Salt and pepper to taste

Fresh parsley 

Combine dry spices and Melba toast crumbs. Dip fish into Melba and spice

mixture to coat thoroughly. Broil fish until fish is cooked and herbed crumb

mixture is slightly brown. Garnish with lemon slices and fresh parsley.

Makes 1 serving (1 protein, 1 Melba toast) 

HCG Approved Recipes:Tilapia with Herbs

100 grams of Tilapia fish

2 tablespoons lemon juice

1 clove garlic crushed and minced

1 tablespoon chopped onion

Pinch of dill

Fresh parsley

Salt and black pepper to taste 

Sauté fish in lemon juice with a little water then add onion, garlic and fresh

herbs. Garnish with chopped parsley. Or bake in baking dish with a little

water at 350 for 20 minutes until fish is tender and delicious. Variations:

oregano, thyme, or tarragon.

Makes 1 serving (1 protein) 

HCG Approved Recipes:Shrimp Etouffee

100 grams shrimp

½ cup low sodium vegetable broth or water

Celery

1 clove garlic crushed and minced

1 tablespoon chopped red onion

1 tablespoon chopped green onion

Pinch of thyme

Pinch of cayenne pepper to taste

Salt and pepper to taste 

Add spices and vegetables to broth and simmer for about 15 minutes until

celery is softened. Add the shrimp to the mixture and cook an additional

10-20 minutes. Serve hot.

Makes 1 serving (1 protein, 1 vegetable)

Phase 3 modifications: Start sauce with browned butter. Add a splash of

dry sherry to the sauce and whisk in additional cold chunks of butter to

create a richer more flavorful sauce. 

HCG Approved Recipes: Curried Shrimp with Tomatoes

100 grams shrimp

½ cup low sodium vegetable broth or water

2 tomatoes chopped

1 tablespoon minced onion

1 clove garlic crushed and minced

1/8 teaspoon curry or to taste

1/8 teaspoon onion powder

1/8 teaspoon garlic powder

Pinch of allspice

Stevia to taste 

Sauté the shrimp with the onion and garlic for about 3 minutes or until

cooked. Add vegetable broth, curry and stevia. Add garlic and onion

powder to thicken the mixture. Cook for 5-10 minutes on medium heat.

Add water or reduce liquid until desired consistency is reached.

Makes 1 serving (1 protein, 1 vegetable) 

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HCG Approved Recipes: Veal Picatta

100 grams veal cutlet
1 serving Melba toast crumbs
¼ cup vegetable broth or water
2 tablespoons caper juice
2 tablespoons lemon juice
1 clove of garlic crushed and minced
Pinch of paprika
1 bay leaf
Salt and black pepper to taste 

Mix Melba toast crumbs with paprika, salt and pepper. Dip veal cutlet in
lemon juice and coat with herbed Melba toast crumbs. Fry veal cutlet in a
little lemon juice on high heat until cooked thoroughly. Set aside cooked
veal cutlet. Deglaze the pan with vegetable broth, lemon and caper juice and
add chopped garlic and bay leaf. Cook for 1-2 minutes. Remove bay leaf.
Top the veal cutlet with remaining lemon sauce and garnish with lemon
slices. Phase 3 modifications: Deglaze the pan with ¼ cup white wine and whisk in
2 tablespoons of cold butter. Pour over veal and enjoy.
Makes 1 serving (1 protein, 1 Melba toast)

HCG Approved Recipes: Meatloaf

100 grams lean ground beef
1 serving Melba toast crumbs
1 ketchup recipe
1 tablespoon chopped onion
1 clove minced garlic
Cayenne to taste
¼ teaspoon paprika

Crush Melba toast into fine powder. Mix with the ground beef, chopped
onion and spices. Place in a baking dish, loaf pan or muffin tin for single
servings. Baste with ketchup recipe mixture and bake at 350 for 15-20
minutes. Cook longer for multiple servings using a loaf pan. Phase 2
variations: Use apple pulp after juicing to make meatloaf sweet and moist.
Makes 1 or more servings (1 protein, 1 vegetable, 1 Melba toast)

HCG Approved Recipes: Fajitas/ Carne Asada

100 grams sliced beef or chicken cut into strips or flank steak asada
Tomatoes
Sliced onion cut into thin strips
1 clove garlic chopped
3 tablespoons lemon juice
2 tablespoons orange juice (optional)
1/8 teaspoon oregano
1/8 teaspoon chili powder or to taste
Pinch of cayenne pepper 

Marinate meat in lemon juice and spices. Barbeque for carne asada or cook strips in a frying pan with garlic and onion. Add chopped tomatoes during the last 5 minutes of cooking and enjoy with lettuce leaf mock tortillas and salsa.
Makes 1 serving (1 protein, vegetable)

Phase 3 modifications: Add multi-colored bell peppers to fajitas. Use a
little butter or oil for cooking. Serve with sour cream, guacamole and
cheddar cheese if desired.

HCG Approved Recipes: Pot Roast

1 shoulder roast weighed in 100 gram increments
Tomatoes
5 cloves chopped garlic
½ chopped onion
1 tablespoon paprika
Cayenne to taste
Salt and black pepper to taste 

Rub spices into meat on all sides. Place in crock pot and fill halfway. Add
celery to liquid. Heat on high for 30 minutes then reduce heat to low and
cook for 6-8 hours until fork tender. Separate into 9 equal servings and
enjoy. Save the juice to make sauces and dressings. Save the celery to make soup. Always refrigerate and skim off any excess fat.
Makes multiple servings (1 protein, 1 vegetable) 

Phase 3 modifications: Sear on high heat with olive oil on all sides before
placing in the crock-pot to cook

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HCG Approved Recipes: Slow Roasted Beef Brisket

 

Lean beef brisket in weighed 100 gram increments
4-6 stalks celery
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
¼ cup chopped onion
5 cloves of garlic crushed and chopped
Cayenne pepper to taste
Chili pepper to taste
Sea Salt and fresh ground black pepper to taste

Combine spices in a small bowl. Rub the mixture into the beef on all sides.
Salt the meat liberally. Place the brisket in a crock pot. Fill about ½ ways
with water. Add celery to the liquid and set crock pot on high for 30
minutes. Reduce heat to medium or low and allow to slow cook for 6-8
hours. Baste and turn the brisket periodically. You may add more of the
spice mixture if you wish. Enjoy with horseradish sauce. Save
the juices, skim the fat, and use to make flavorful sauces and dressings.
Makes multiple servings (1 protein, 1 vegetable)

Phase 3 modifications: Sear on high heat in olive oil on each side before
adding to crock pot. Horseradish sauce may be modified by adding
mayonnaise or Greek yogurt instead of beef broth.