Simeon's Protocol Recipes Only

[Berta48]

I made a wonderful zuchinni casserole tonight. ....

Slice up one or 2 zuchinni
1 lrg onion
3 peeled and sliced tomato.
Parmesan Cheese

Oil bottm of 13x9 dish with thin layer of olive oil.Slice and layer the zuchinni sprinkle rosemary and thyme and garlic powder over that.Sprinkle some of the grated cheese over that.Slice and layer the onion... sprinkle the rosemary and thyme and cheese over that. Slice and layer the tomatos, sprinkle the rosemary,thyme cheese over that.Then top with the real grated Parmesan cheese. Pour a bit of olive oil all over the top. Cover and bake in 400F oven for 30-40 min. remove foil and bake another five min or so until cheese is bubbly.

We paired it with a grilled steak & baked custard from Half N Half and Whipping cream on top that I added a bit of Vanilla sugar free pudding to.

[LaraSuzz]

Ice Cream Recipe Collection

Our favorite ice cream recipe is very simple and we freeze it in one of the "freezable cylinder" ice cream makers. My husband is addicted. The chocolate version (his favorite) tastes just like a Wendy's frosty. I have added fresh strawberries and blueberries to this and added 1/4 cup more Splenda. When I add fruit I whirl it in the blender for a second.

1 cup heavy cream
1 cup half and half
2 eggs
3/4 cup splenda
2 tsp. vanilla

Mix well and chill before adding to cylinder. For great chocolate add 2 T. cocoa.

Basic Vanilla Ice Cream
(use a 1qt. ice cream maker for best results)

Yummy, creamy, fabulous with no aftertaste, no clue it is sugar free, except it freezes very hard - just let it sit a bit to soften.

1 1/2 Cups whipping cream
1Tbsp. liquid sweetener (I use stevia)
1 tsp. vanilla extract
2 Tbsp. sugar free instant vanilla pudding mix
1 Cup (more or less) clear diet soda (I use diet cream soda here!)

In a 4 cup measure cup combine cream, sweetener, vanilla and pudding mix. Beat at high speed to a volume of 2 1/2 Cups. Stir in enough diet soda to make a total of 4 cups of the mixture - Pour into ice cream maker and follow directions.

Yields 8 servings
Total Carb Grams 24
Carbs per serving 3

Chocolate Version

1 1/2 cup whipping cream
1Tbsp. liquid sweetener (I use stevia)
1 tsp. vanilla extract
4 Tbsp. unsweetened cocoa
1 Cup (more or less) clear diet soda (I use diet choc soda!)

Same instructions - Add chopped nuts if desired and adjust carb count

Serves 8
Total Carbs 21
Carbs per serving 2 1/2

Coffee Version

1 1/2 cups whipping cream
1 Tbsp. liquid sweetener (I use stevia)
2 Tbsp. SF Instant Vanilla pudding mix
2 Tbsp. instant coffee granules
1 cup (more or less) clear diet soda

Same instructions

Serves 8
Total Carbs 28
Per serving 3.5

Strawberry Ice Cream

1 1/2 C whipping cream
1Tbsp. liquid sweetener (I use stevia)
2Tbsp. SF Instant Vanilla pudding mix
2 drops red food coloring (optional)
1Tsp strawberry extract
2/3 Cup mashed strawberries
1 Cup (more or less) clear diet soda Diet 7-Up, Mountain Dew etc.

Same instructions

Serves 8
Total Carbs 37
Per serving 4.5


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Here is an ice cream recipe that is a little strange sounding...But the ice cream is really good. Wear gloves when shaking or your hands may freeze!

1 3/4 cup heavy cream, or half and half
1/3 cup Splenda
1 tsp. vanilla.

We put the cream, splenda and vanilla in a zip lock bag... (quart size). Then we put that bag into a 1 gallon size zip lock bag and cover it with ice and rock salt.

Then you shake it for 10 minutes...(by hand) The ice cream is great tasting, you get some exercise, and the kids love doing it.

It makes about 2 cups ice cream, I divide that into 4 servings at about 5 carbs each.

Yes it really does set. I think you could use the same recipe in a maker... it would just set faster then normal ice cream. I used to work in the Biology class and we did this with the students each summer as one of the heat energy experiments.

[Crazy PreK Teacher]

These sound yummmy!!!!!



Sweet and Spicy Cucumber Slices

1-1/2 lbs cucumber (about 3 medium), peeled, halved lengthwise & thinly sliced
2 tsp kosher salt
1/2 c rice vinegar, seasoned or regular
1/2 c water
3 Tbs artificial sweetener*
1/4 tsp red pepper flakes
2 Tbs minced red onion


Place cucumber slices in a colander sitting over a bowl, sprinkle with salt and toss well. Let sit for 1 hour refrigerated. Toss the cukes a few times while they drain as well. While cucumber slices are draining, prepare marinade below.

Combine vinegar, water, sweetener and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes). If for some reason you boil for too long, just add a little water until you have 1/3 C. Remove reduction from heat and add onion. Let mixture cool to room temp.

When cucumbers are done resting, pat them dry with a few paper towels and then combine with the vinegar reduction. This can be served immediately, but for best results refrigerate until well chilled.

[jt_gmotu]

My DH grills a bunch of chicken breasts for me a couple of times a week. After grilling I portion it out to baggies...and when I can't stand looking at another somewhat plain grilled chicken breast I take 4 or 5 portions and do the following:

Jodie's (pre-cooked) Chicken Chili

Pre-measure your seasonings into a small bowl...and mix them up
(amounts are for each serving you’re making )

 Basil (1 tsp/portion)
 Thyme (1/4 tsp/portion)
 Garlic or onion powder to taste (1/2 tsp to 1 tsp/portion)
 Pepper (1/4 to 1/2 tsp/portion or more...)
 Chili powder (1/4 tsp/portion or more...)

1. Start with large frypan
2. Sauté a crushed clove of garlic for every serving in chicken broth. (or less if you don’t like garlic)
3. Add cubed cooked chicken (3oz portions) and 1/2 seasonings and stir well...adding additional broth, if needed…so it doesn’t stick to pan
4. Add 2 chopped roma tomatoes/serving of chicken.
5. For every 4-5 portions, add one 6 oz can of Organics (Safeway Brand) tomato paste (just tomatoes, no sugar, no salt) OR Blend some of the chopped tomatoes...your call!
6. Then add extra broth, if needed and the rest of seasonings.
7. Stir and simmer with a cover for 15-30 min...

Then portion evenly into the SAME SIZE containers... weigh and re-level based on weights. (I use old coolwhip containers…and they work fine...but you need to have the same number of containers as the portions you have…) These freeze well and rethaw and reheat easily!

For P3/P4, you can add onions, more meat, peppers, jalapenos….and top with cheese or Sour Cream or avocado. YUMMY! 

Other Changes: SunnyFL recommended adding in cinnamon to her chili and she also used Hunts Fire-roasted tomatoes, instead of the romas...

Enjoy!
Jodie in AZ
R4P2D11 -- Down 62.6 lbs...grateful for RxhCG!

[christyb]

Here's an ice cream I love to make with coconut milk. I found it when I wasn't allowed to have dairy. You could probably substitute HWC for the coconut milk.

Chocolate Coconut Milk Ice Cream

2 cans coconut milk (full fat)
4 Tbsp xylitol (heaping)
10 drops liqiud stevia
1 tsp vanilla
4 Tbsp (heaping) cocoa powder

I make this in my 1.5 quart Cuisinart ice cream maker. I love it! Especially when I haven't had any sugar for a while!

[christyb]

Here's my other coconut milk ice cream. In this one I don't think you can taste the coconut flavor like you can in the chocolate one.

Mint Chocolate (coconut milk)

2 cans coconut milk (full fat)
4 Tbsp xylitol (heaping)
10 drops liqiud stevia
1 tsp vanilla
2 tsp peppermint extract
SF chocolate, chopped up (I like to use a cheese grater)

[ASHLEY2HAWAII]

Over the weekend I grilled some chicken using this marinade adapted from Food Network.
Juice on 1 lemon
1 teaspoon of dijon mustard
1 teaspoon of dried rosemary (could use oregano,or other dried herb)
2 cloves of garlic minced
pinch of kosher salt
fresh ground pepper
For P3 add 2 tablespoons of olive oil
Marinate chicken for 1 hour and grill or bake.
Enjoy!

[MissKaylaPaige]

This is basically a spice blend that you can put on your chicken to jazz it up. You can also put it on steak if you want! It's quite spicy and has a middle eastern kick to it.

1 spoon ground coriander
1 spoon ground cumin
1 spoon ground cardamom
1 spoon chili powder
1/2 spoon smoked paprika
1/2 spoon curry
1/2 spoon dill seed
1/2 spoon garlic powder
1/2 spoon salt
1/2 spoon black pepper
dash of turmeric


put all that in a container, squirt a bit of lemon and reduced sodium soy sauce or aminos, and a few squirts of Franks hot sauce and mix it up until it's a thick paste. Then rub it thickly onto your chicken til it's coated and cook the chicken/steak however you like (I broil it)

And of course you can leave out, substitute, or add in any spices as much as you like!

[Berta48]

PH3&PH4

Rustic Zucchini Gratin

INGREDIENTS

4 each sliced zuchinni (3/4 inch thick on a bias)
4 each sliced yellow squash (3/4 inch thick on a bias)
2 teaspoons kosher salt
3 tablespoons olive oil, divided
1 each small, sliced onion
1 each sliced garlic clove
1 tablespoon all-purpose Coconut or Almond flour( no more than it is reg flour would be ok)
1/2 cup cream or coconut or almond milk(Cream makes it much richer)
3 cups shredded gruyere cheese, divided
2 tablespoonsSPLENDA® No Calorie Sweetener, Granulated
1/4 cup grated parmesan cheese


DIRECTIONS


1.PLACE squash onto baking sheets. Sprinkle with salt and allow to sit for 30 minutes. Dry the squash with paper towels.
2.PREHEAT oven to broil. Grease a 13 x 9 baking dish, set aside.
3.HEAT 1 Tbsp oil and saute the onion and garlic in a medium saucepan.Add the flour, stirring constantly. Cook about 1 minute. Remove from heat and stir in the milk using a whisk. Return to heat and allow to thicken, about 2-4 minutes.
4.ADD half the gruyere, stir well. Add remaining cheese, stir well and remove from heat. The mixture will be very thick. Set aside.
5.POUR 1 tablespoon oil into a large pan over high heat. Add half the squash and brown on each side. Remove and place on a paper towel to dry. Pour in an additional 1 tablespoon of oil and repeat with remaining squash.
6.SPREAD 1/2 of the cheese mixture onto the bottom of the prepared baking dish. Layer in 1/2 of the squash. Spread the other 1/2 of the cheese mix on top. Finish with the last 1/2 of the squash. Sprinkle the grated parmesan cheese over top.
7.BROIL for 8-10 minutes, or until the parmesan cheese is bubbly and golden brown.


NOTES:
1.Swiss cheese can be used in place of gruyere.

Nutrition info (per serving)

Calories 180 | Calories from Fat 110 | Fat 12g (Saturated 6g) | Cholesterol 30mg | Sodium 420mg | Carbohydrates 8g

[Berta48]

Barbecued Chicken
Brining chicken briefly in a resealable bag ensures moist, tender meat, while brushing with a sweet, smoky barbecue sauce ensures great flavor.
Serves: 8
Prep Time: 2 Hours
Cook Time: 20 Minutes
Total Time: 2 Hours 35 Minutes

NUTRITION FACTS
Servings Per Recipe: 8
Serving Size: 4 ounces chicken, 2 tablespoons sauce
Amount Per Serving Calories: 270 Calories from Fat: 60 Total Fat: 7g Saturated Fat: 1.5g Cholesterol: 70mg Sodium: 1770mg Total Carbs: 25g Dietary Fiber: 1g Sugars: 68g Protein: 22g

DIRECTIONS
1.
Combine all ingredients for barbecue sauce in a medium saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer 20 minutes, or until slightly thickened. (Top with a splatter guard during cooking.)

2.
Use immediately or cool, cover, and refrigerate for up to 1 month.

3.
Combine SPLENDA® Sugar Blend, salt, and hot water in 1-gallon zipper-lock bag and shake to dissolve SPLENDA® and salt. Add cold water and chicken. Press air out of bag, seal, and refrigerate 1 1/2 to 2 hours.

4.
Remove chicken from brine and discard brine. Refrigerate chicken until half an hour before you want to grill it (up to 1 day). Pat chicken dry with paper towels and sprinkle all over with pepper. Let rest at room temperature for 20 minutes.

5.
Heat grill to medium-high. Brush grill grate and coat with oil.

6.
Put chicken on grill, cover, and cook 5 to 7 minutes on one side. Flip chicken and brush with barbecue sauce. Cook another 5 to 7 minutes, or until chicken is no longer pink and juices run clear (about 170 degrees F on an instant-read thermometer).

7.
Coat chicken with 1 1/2 cups Sweet and Smoky Barbecue Sauce.

Serving Size: 4 ounces chicken, 2 tablespoons sauce


INGREDIENTS

Barbecue Sauce
3 cups reduced-sugar ketchup
1/4 cup SPLENDA® Brown Sugar Blend(Use Brown sugar twin)
1/3 cup cider vinegar
3 tablespoons prepared yellow mustard
3 tablespoons Worcestershire sauce
2 tablespoons molasses or(Agave)
1 tablespoon paprika
1 1/2 teaspoons salt
1 1/2 teaspoons garlic powder
3/4 teaspoon onion powder
3/4 teaspoon ground black pepper
2 teaspoons liquid smoke

1/4 cup SPLENDA® Sugar Blend
1/2 teaspoon kosher salt
1 cup hot tap water
3 cups cold water
1 pound boneless, skinless chicken breasts(or legs)
1 pound boneless, skinless chicken thighs
1/2 teaspoon ground black pepper

[Berta48]

PH3&4


Magically Moist Almond Cake
Contributed by: Chelsea Lincoln, Recipe Specialist

Gluten Free, Low Carb, Soy Free.
Ingredients
3/4 cup Butter, Unsalted
1 cup Sugar (sweetner of choice)
1-1/2 cups Almond Meal/Flour
1/2 cup Organic Coconut Flour
2 tsp Baking Powder
1/4 tsp Sea Salt
4 Eggs
1/2 cup Milk
1 tsp Vanilla

Directions
Step 1 Cream together butter and sugar until smooth. Add in eggs, one at a time, and beat until fully blended in. Add milk and vanilla and mix until combined.

Step 2 In a separate bowl, combine flours, salt and baking powder. Beat the dry ingredients into the wet ingredients and beat until creamy. Spread into a greased 9x13-inch cake pan and bake at 350°F for 30 minutes. Serve with fresh fruit and whipped cream.

Makes 18 slices of cake.

[Crazy PreK Teacher]

OLIVE OIL, GARLIC, CHIVES AND ROMANO CHEESE MASHED CAULIFLOWER P3-P4

Ingredients:

2 bags frozen cauliflower

6 cups water (to boil the cauliflower)

1 teaspoon salt (to add in boiling water to cook the cauliflower)

4 cloves garlic, ends snipped and peeled

1/4 cup extra virgin olive oil

1/2 cup cream

1/3 cup grated Romano cheese (or can use Parmesan cheese for substitute)

1 teaspoon fresh cracked black pepper

2 tablespoons chopped chives

salt (optional and according to taste)

Procedure:

1. In a medium size saucepan, put cauliflower, peeled garlic cloves and water and bring to a boil. Once the water boils, add the salt and cook cauliflower until tender.

2. Drain the water from the saucepan of cooked cauliflower and garlic. While still piping hot, mash the cauliflower and garlic, either leave some bits unmashed (for texture) or mash until smooth.

3. Add the extra virgin olive oil and cream and continue to mash/mix.

4. Mix in the grated Romano Cheese and season with pepper and salt (optional and according to taste).

5. Fold-in the chopped chives. And serve hot or warm

Serves 3-4

[Crazy PreK Teacher]

Green Chile Cheese Squares (I love green chilies) P3/P4

Ingredients



1 stk

butter or margarine



10

eggs, slightly beaten



1/2 c

almond flour



1 tsp

baking powder



1/2 tsp

salt



1 c

chopped green chile (canned is ok)



1 pt

small curd cottage cheese



1 lb

shredded cheddar & monterey jack



Melt butter and cool. Pour into large bowl; add eggs, beating slightly. Add in all other ingredients and mix well.






Pour into a buttered 13" x 9" x 2" pan. Bake at 400 degrees for 15 minutes - THEN lower to 350 degrees for 30 minutes.

[Dedee62]

Take a handful of asparagus stalks and cut up into pieces. Place in an oven safe dish. Take your 100g. chicken and cut it into cubes. Place on top. Add to this a clove of a garlic (or 1 tsp. garlic powder), 2 tsp. minced onion, a dash of paprika, and salt and pepper to taste. Stir together and place in a 375 degree oven for 30 min. Enjoy!!

[Dedee62]

I'm sorry, I left out one thing in my Chicken Asparagus Bake recipe: After removing from oven, crumble a breadstick over the top.

[Reddy]

I cooked cabbage in chicken broth, tsp of garlic, & dash of ginger. After the cabbage was cooked to my liking I added bragg's (or soy sauce) and hot sauce to taste. Added shrimp. Next time I'll try chicken. It tasted like ramen!

Curious, I saw this on page 9 and I wondered if someone could help elaborate on how to do it? Do you buy pre-shredded cabbage or shred it yourself?

Do you boil it in the broth?

How much hot sauce?

[buttah]

I make a similar dish (Dijon mustard, a bit of chicken broth, garlic, onion powder) and I shred the cabbage myself. Pre-shredded cabbage often contains some kind of preservative to keep it from turning brown or something.

Don't now about the hot sauce, but I posted my dijon version somewhere.

[OceanDreaming]

Here's my variation on the crack slaw recipe made P2 friendly.

I used:

12 oz extra lean ground beef
3 cloves garlic, chopped
onion powder
garlic powder
3 cups (210 grams) of shredded green cabbage
2 Tbs apple cider vinegar
2 Tbs chili paste
1 Tbs soy sauce
a bit of sweetener of choice to taste
salt and pepper to taste

Brown ground beef with garlic. I then just threw everything else in the frying pan and sauteed it, covered, until the meat was cooked and the cabbage was to my liking. This whole recipe, if using 90/10 ground beef, is just under 500 calories so I split the recipe into two servings. I'm going to try ground chicken next time. Hope you enjoy!

*Ten days into P2 and eleven pounds gone!

[OceanDreaming]

Yeah, I'd be happy eating that about every day. I made a mistake, I used 96/4 ground beef, not 90/10.

*Seventeen days into P2 and TWENTY pounds gone!

[LaraSuzz]

Originally Posted by Berta48

LaraSuzz
Thank you!!! Sounds so easy and
How long do you leave it covered with the ice & rock salt before shaking it

start shaking right away!

[LaraSuzz]

LOW CARB BAKED CUSTARD

1/2 cup ground almonds
2 cups whipping cream
4 eggs
11 packets Splenda
1 tsp vanilla
2 T butter

Put almonds in a blender or food processor. Process briefly. Melt butter and combine with almonds.
Press mixture thinly into the bottom of a greased baking dish.

Beat eggs well with a rotary beater or whisk and stir in Splenda. Add vanilla.

Place a larger baking pan in the oven and fill half way with water. Put custard baking dish in the water bath.

Bake at 325 degrees for about 50 minutes or until center is nearly set. Open oven door and allow to sit 20-30 minutes before removing.

Approximately 13 carbohydrates, total.

[Berta48]

Originally Posted by LaraSuzz

start shaking right away!

Sorry to sound so dumb But how are you suppose to shake it if it is covered with ice and rock salt?

[Emjay29]

12 oz mixed greens
1/2 tsp cinnamon
1 packet stevia
1 pint sliced fresh strawberries
1/4 balsamic vinegar
mix all except lettuce and marinade over night.
Prepare- mix lettuce and serve
YUM!
Can also try with flavored balsamic vinegars

[buttah]

Can't find the P2 recipe thread!

I just lifted this from another forum. It was sooo good (and I'm not a big beef eater):


Spicy Beef and Onions
~Just 5 ingredients and very yummy! I like spicy food, it makes me drink lots of water and fill up faster.~

100 grams beef filet (I buy the tails of the filets. They are generally 33-50% cheaper than a filet steak. Other lean beef steak can be substituted.)
Salt
1/8 t or more Cayenne powder
1 medium sweet yellow onion, sliced
1/4 cup protocol beef stock

Slice the beef into thin strips. The way you cut your protein can really make the meal. For this one, you want to slice your cut of meat into thin pieces, then lay those flat and cut them into thin strips. It's worth the effort. Sprinkle with salt.

Cut your onion in half and then slice into 1/8" slices.

Preheat a 10" nonstick skillet. Here's a little tip: you're never supposed to preheat a nonstick skillet without something in it - fat or whatever you are cooking. It can ruin your pan and/or release harmful chemicals into your food. For this recipe, you really want a dry skillet to get a nice sear and create the flavorful fond in the bottom of the pan. So to overcome this, add about 1/2 cup water to the nonstick skillet and heat it over high until boiling for 30-60 seconds. Dump out the water, wipe quickly and return to the burner. Immediately add your meat. That way you don't ruin your pan or release carcinogens into your food!!

So preheat the skillet as directed above and add the beef strips. Sprinkle with cayenne. Sear quickly (1, maybe 2 minutes) flipping once. The meat will brown a bit and a nice carmelized, brown fond will form in the bottom of the pan. Remove the meat to a dish, tenting with foil to keep warm.

Immediately add the onions to the pan with a tablespoon or two of stock. Turn burner down to medium. Stir with a wooden spoon and scrape up all of that lovely fond...that's all flavor, baby! Add more cayenne (I use lots!) and continue to cook the onions, carmelizing a little but not all of the way so the onions are still plump and have some texture, adding additional stock if the pan is completely dry and/or the onions start to burn. This should take about 8-15 minutes, depending on your stove. Don't rush this step! Well carmelized onions make this dish!

Add the beef and any juices that have accumulated back to the pan and heat through, about 30 seconds. Adjust seasonings and serve.

Soooo good!

[mekcoco]

Bruschetta Chicken

2 tablespoons HCG Vinaigrette (I will post my modified recipe for this below.)

100 grams Chicken

100 grams Cherry Tomato

1 tablespoon Chopped Garlic

1 teaspoon Garlic Powder

1 teaspoon Italian Seasoning

1 teaspoon Onion Powder

1 teaspoon Black Pepper

½ teaspoon Salt

1 tablespoon Water

Cut tomatoes in half and combine all seasonings, chicken and tomatoes in vinaigrette for at marinate at least 30 minutes in fridge.
Heat skillet on stove top med-high heat. Brown chicken both sides (3 mins each side)with a teaspoon of the marinade from the container you marinated the chicken and tomatoes in. When the sauce evaporates it will leave a light brown residue at this time add 1 tablespoon of water to skillet.
Add tomatoes and rest of the marinade cover for 3 mins or until chicken is done all the way through.

Wala!

[mekcoco]

I have modified the Apple Cider Vinaigrette just a bit. I am not a fan of the sweet and tart combo, so this is minus Stevia.

1/3 cup Apple Cider Vinegar

½ cup Water

1 teaspoon Salt

1 teaspoon Onion Powder

1 teaspoon Garlic Powder

1 teaspoon Red Pepper Flakes

1 teaspoon Black Pepper

1 teaspoon Italian Seasoning

1 tablespoon Chopped Garlic

Dash or two of Hot Sauce (depending on your taste.)

Combine all ingredients in an air tight container in fridge. Shake before each use.

[LaraSuzz]

HCG Recipe: Tomatillo Salsa with ChickenDecember 1st, 2011 • No Comments
by HCG Coach (adapted from a number of sources)

Tomatillo Salsa with Chicken

1/2 pound tomatillos (husks on)
1/2-1 serrano chile pepper (depending on how spicy you like it)
1/2-1 jalapeno medium chile pepper (depending on how spicy you like it)
1-2 cloves garlic chopped in thirds
1/2 small whole yellow onion, loosely chopped in larger pieces
2-4 tablespoons finely chopped cilantro

Grilled or broiled chicken breast (following individual Phase 2, 3 or 4 guidelines for meat serving)

For additional spiciness add some pinches of red hot chile pepper seasoning and himalayan salt to taste (do this step last, and add a small bit at a time).

1.Place the tomatillos, chiles, garlic cloves, and onion in iron skillet. Use medium heat, turn occasionally and evenly toast, until the tomatillo husks turn black and the skins are translucent, try to keep tomatillos whole without splitting. Remove from pan, and cool a bit.
2.Remove the husks from the tomatillos and the stems from the peppers. Place all ingredients (except chicken) in blender or food processor and pulse to desired consistency. Pour the salsa back into the skillet, and heat for a few minutes.

Pour desired amount over chicken according to phase serving-size guidelines, and enjoy!

[LaraSuzz]

Originally Posted by LaraSuzz

HCG Recipe: Tomatillo Salsa with ChickenDecember 1st, 2011 • No Comments
by HCG Coach (adapted from a number of sources)

Tomatillo Salsa with Chicken

1/2 pound tomatillos (husks on)
1/2-1 serrano chile pepper (depending on how spicy you like it)
1/2-1 jalapeno medium chile pepper (depending on how spicy you like it)
1-2 cloves garlic chopped in thirds
1/2 small whole yellow onion, loosely chopped in larger pieces
2-4 tablespoons finely chopped cilantro

Grilled or broiled chicken breast (following individual Phase 2, 3 or 4 guidelines for meat serving)

For additional spiciness add some pinches of red hot chile pepper seasoning and himalayan salt to taste (do this step last, and add a small bit at a time).

1.Place the tomatillos, chiles, garlic cloves, and onion in iron skillet. Use medium heat, turn occasionally and evenly toast, until the tomatillo husks turn black and the skins are translucent, try to keep tomatillos whole without splitting. Remove from pan, and cool a bit.
2.Remove the husks from the tomatillos and the stems from the peppers. Place all ingredients (except chicken) in blender or food processor and pulse to desired consistency. Pour the salsa back into the skillet, and heat for a few minutes.

Pour desired amount over chicken according to phase serving-size guidelines, and enjoy!

DO NOT USE THIS RECIPE ITS GROSS LOL.

I just experimented and I dont know what this person was thinking it tastes awful.

[allisonm]

Originally Posted by OceanDreaming

Here's my variation on the crack slaw recipe made P2 friendly.

I used:

12 oz extra lean ground beef
3 cloves garlic, chopped
onion powder
garlic powder
3 cups (210 grams) of shredded green cabbage
2 Tbs apple cider vinegar
2 Tbs chili paste
1 Tbs soy sauce
a bit of sweetener of choice to taste
salt and pepper to taste

Brown ground beef with garlic. I then just threw everything else in the frying pan and sauteed it, covered, until the meat was cooked and the cabbage was to my liking. This whole recipe, if using 90/10 ground beef, is just under 500 calories so I split the recipe into two servings. I'm going to try ground chicken next time. Hope you enjoy!

*Ten days into P2 and eleven pounds gone!

This was a brilliant idea! I made my own variation, adding mushrooms and ginger (I'm a bit rogue). Cilantro would have been good too.

Thanks for the recipe.

[40tolose]

Cauliflower Pizza Crust
The Secret To Perfect Cauliflower Pizza Crust
Author: Detoxinista

A grain-free alternative to traditional pizza crust, that you can pick up with your hands!
Ingredients
4 cups raw cauliflower rice (about one medium head)
1 egg, beaten
⅓ cup soft goat cheese (chevre)
1 teaspoon dried oregano
pinch of salt
Instructions
Preheat your oven to 400F.
To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
THIS IS THE SECRET: Once you’ve strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It’s amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust.
In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. (Don’t be afraid to use your hands! You want it very well mixed.) It won’t be like any pizza dough you’ve ever worked with, but don’t worry– it’ll hold together!
Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper, or it will stick.) Keep the dough about ⅓” thick, and make the edges a little higher for a “crust” effect, if you like.
Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished.
Now’s the time to add all your favorites– sauce, cheese, and any other toppings you like. Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
Slice and serve immediately!
Notes
Time-Saving Tip: I recommend making a double-batch of cauliflower pizza crusts–> make one for now, and save one for later. After baking the crusts, wrap up the extra pizza crust in foil, and FREEZE it for a quick “frozen pizza” to enjoy another night! All you need to do is add toppings and bake at 400F, until the cheese is hot and bubbly.