HCG P2 Rogue Recipes

[mermaid]

I was looking at the Simeon Protocol recipes, and there is some really good creative stuff there. I highly recommend anybody who is getting bored with P2 (the active weight loss phase) check it out for new ideas.

While there are some rogue recipes on that thread, I think it would be best to give the roguers a separate thread to avoid confusion and possibly a little annoyance for those who are trying to do strict Simeon protocol.

Roguers are those of us who are losing weight with HCG, but not adhering strictly to the Simeon Protocol. (In fact, some are outright deviants, and you know who you are.

Even though there is quite a bit of latitude taken with roguers, we might try to keep these recipes generally:
low fat
low calorie
low carb

Other than that, feel free to use different sources of protein, different low carb veggies, shirataki noodles, little dabs of fats here and there, and whatever else you feel has kept you losing but satisfied in P2.

I think this will be fun!

[mermaid]

rogue Thai shrimp stirfry:

In a nonstick pan on med-low heat, heat a spoonful of Thai Kitchen red or green curry paste. You can just stick with that, or also add garlic, cilantro, lime juice, and a dab of coconut cream to make the flavor deeper. When that is warm, add 4-5 ounces of frozen cooked cleaned shrimp meat and stir it around until cooked and blended with sauce. Then add a handful of shredded cabbage and some bean sprouts (or other LC chopped veggies of your choice). While that is all cooking together, you can stir in a pinch of peanut flour (optional).

It should be around 200 to 250 calories depending on all the goodies you put in. I make it a little different every time. It can be as simple as just the paste, shrimp, and shredded cabbage and still be good. Of course it could be made with chicken too!

[girlsaidwhat]

Since I'm not able to stomach meat right now, I've been trying to alternate between cottage cheese and tofu. Tonight, I made a tofu chocolate pudding with silken tofu, cocoa powder, some daVinci's sf caramel syrup, and a little vanilla cream stevia.

So that, and some raspberries, is what I'm enjoying for dinner! Having something chocolatey at the end of the day on some days really makes the whole diet more tolerable for me, in general.

[FinallyFit2]

This is my favorite rogue recipe! Again: this is NOT protocol. VERY ROGUE! But low cal, low carb and very filling!

Protein Powder Pancakes

6 egg whites
1.5 scoops protein powder (I use Jay Robb any flavor)
1.5 Tbs Psyllium husk powder
1 Tbs cinnamon
3 Tbs no sugar added applesauce
2 Tbs non-fat cottage cheese (can leave this out but they are thicker with it)
1/2 c berries (blueberries work well) (can leave this out too but better with)

Whip egg whites in blender until frothy. Add remaining ingredients and blend until well mixed. Pour onto heated skillet (I use non stick spray) and stir the batter between each one as it thickens from the psyllium. Makes 8-10 pancakes depending on size. Between 40-50 calories each depending on which ingredients are used. I add up all the calories in the mix and divide it by the number of pancakes to figure calories in each one.

Syrup - 1 cup berries (blueberries work great)
1/4 cup water
Sweetener of choice

Heat syrup ingredients to boil then reduce heat and simmer. Smash the berries with fork and stir occasionally until thickens.

Not as good as real pancakes but currently my favorite rogue meal. And very filling!

[girlsaidwhat]

I posted this on the alternative/rogue thread for this week, but thought I'd post it here too:

Tofu "Bacon"

100g firm tofu
low sodium soy sauce (or Braggs Amino Acids, if you prefer)
liquid smoke

Slice tofu in about 1/8" thick pieces...
dry the pieces out as much as possible before you cook them.

Mix up some low sodium soy sauce with a little liquid smoke (I just eyeball it). Spray some pam in a frying pan. Brush the soy/smoke mixture on one side of tofu, put the tofu sauced-side-down in the pan. Brush the mixture on the up/naked side of tofu slices....and cook the tofu on each side til it's the way you like it (can make it a little crispy if you like!) Usually takes 10-15 minutes for me.

[CherylB]

Well, this is hardly a recipe, but man it was good! I took some LC Heinz Ketchup and mixed in lots of plain Horseradish and made me some shrimp cocktail sauce. There's only 5 calories per 1 tablespoon, so it was hardly a cheat, but definitely not allowed on Simeon's plan.

Does that count?

[mermaid]

Originally Posted by CherylB

Well, this is hardly a recipe, but man it was good! I took some LC Heinz Ketchup and mixed in lots of plain Horseradish and made me some shrimp cocktail sauce. There's only 5 calories per 1 tablespoon, so it was hardly a cheat, but definitely not allowed on Simeon's plan.

Does that count?

Sure it counts. Sometimes the simplest discoveries are the best.

[CherylB]

I agree! I'm having more today. I could eat shrimp for many of my meals. Looks like I'll be buying it regularly.

[Joy2UnMe]

Originally Posted by CherylB

Well, this is hardly a recipe, but man it was good! I took some LC Heinz Ketchup and mixed in lots of plain Horseradish and made me some shrimp cocktail sauce. There's only 5 calories per 1 tablespoon, so it was hardly a cheat, but definitely not allowed on Simeon's plan.

Does that count?

This sounds fantastic and I am having shrimp for dinner this evening, so gonna give it a try. Thankssssssssssss. Happy Weekend Everyone. --Joy2UnMe

[Terilynn]

My shrimp dip (or I use it on other pieces of fish also) is....
Mustard
Splenda (or stevia - or any other sweetener of your preference)
Cayenne - - - lots of it.

My salad dressing is
Red wine vinegar
Splenda (or stevia - or any other sweetener of your preference)
Cayenne
Garlic powder
Onion powder
Celery seed (very important)
Sea salt
Cracked black pepper

[PiDevil]

As I prepare for my second round I wondered - why not taco salad?

Brown up the correct portion of ground meat, add spices & hot sauce. Serve on a bed of lettuce. Dressing can be a little taco sauce - botteld of make your own:

1 (8 ounce) can tomato sauce (Contadina is low in sugar)
1/3 cup water
1/4 teaspoon chili powder
1 1/2 teaspoons cumin
1 1/2 teaspoons instant minced onion
1 tablespoon white vinegar
1/2 teaspoon garlic powder
1/2 teaspoon garlic salt
1/4 teaspoon paprika
1/4 teaspoon sugar substitute
1/4 teaspoon cayenne pepper

I was also thinking about making a salad dressing using the milk allotment with the powdered ranch dressing. I buy a jar of ranch dressing mix at BJ's so measuring out the proper amount is no problem. You could also add a little Frank's Red Hot to spice it up.

[mermaid]

40 calorie peanut butter treat
adapted from Oizoid

1 Tbsp defatted peanut flour (5 grams)
Add a squirt of SF cookie dough or caramel syrup (or other flavor) and stir to make a little doughy blob. (I use a custard cup for this).

Sometimes I add a dab of banana or vanilla protein powder (adds some calories but is yummy).

You can then:
Eat it on a spoon or
Dip it in cocoa powder and eat it or
drizzle Walden chocolate syrup and freeze it on parchment, then eat

[CherylB]

Mmmm! Those all look so good.

I just made something simple, but it packed a punch. I took lean ground beef and fried it up with garlic powder, onion powder, salt and pepper, then I added Rotel tomatoes. I waited until the meat was almost all the way cooked before adding the Rotel, then let it all heat up for a few minutes. I didn't let the juice boil away.

I put it all into a bowl and ate it with a spoon. It was kind of like a very spicy Goulash! I liked it even more than the P2 Chili I made for the first time the other day. Yum!

[CJoy]

Originally Posted by CherylB

Mmmm! Those all look so good.

I just made something simple, but it packed a punch. I took lean ground beef and fried it up with garlic powder, onion powder, salt and pepper, then I added Rotel tomatoes. I waited until the meat was almost all the way cooked before adding the Rotel, then let it all heat up for a few minutes. I didn't let the juice boil away.

I put it all into a bowl and ate it with a spoon. It was kind of like a very spicy Goulash! I liked it even more than the P2 Chili I made for the first time the other day. Yum!

I too prefer hamburger (ground sirloin) and tomatoes more than the chili. I switch off with that, ground sirloin w/ napa cabbage sometimes with tomatoes which depends on whether or not I want strawberries, an apple or grapefruit for dessert. Tonight I made ground sirloin with onions in organic beef broth and it was most scrumptious and is one of my favorites. Of course, I like to use various spices with my meals.

I haven't made the chili since my first round, lol

[mermaid]

I'm thinking a great goulash could be made with beef, onions and garlic, V8 and shirataki noodles. Gonna try that one soon. I've been really into the chili, but probably I will get sick of it at some point and this will be a great alternative. Thanks for the idea!

[CherylB]

I made a chicken and veggi soup today. Nothing "rogue" about it but it was pretty tasty. I used chicken breast, cut up tiny and fried with some of the chicken broth and chopped cilantro, salt, pepper and onion powder. Then I put the rest of the chicken broth in a sauce pan and added shredded cabbage (used a coleslaw mix and picked out the carrots,) a stalk of celery, a large scoop of garlic from the jar, a few slices of a large red onion (diced) and shook in a healthy dose of tabasco.

I put it all together (with the cooked chicken) and simmered everything for the same length of time until the celery and cabbage were done. Spicy and good. Used 3 Grissini's for dipping. They didn't get soft, but they were nice with it.

[CherylB]

I made my "P2 Goulash" again today. My mouth is still burning a little and I stopped eating 10 minutes ago! I am in love with this stuff. I tried an IGA brand can of diced tomatoes with chilies in it and it's just about as good as the Rotel and much cheaper (at least at my rinky-dink IGA that is close to home.) Sea salt, fresh cracked pepper and a generous amount of Garlic Powder. YUM!

[PiDevil]

Yes, Cheryl, I must confess I am in love with P2 chili. I eat it almost everyday. Not only is it delicious but because it is so darned hot (temparature-wise) it takes a while to eat it.

Because I am 'rogue' I sometimes add a small diced zucchini to it. Yum!

[CherylB]

That's a good idea!

[kitababy]

I miss pasta and I don't really care for the shirataki (sp?) noodles. Tonite I made a meat sauce with turkey breast, rotel and crushed tomatoes, garlic, and herbs. Then I steamed a bag of broccoli slaw for 4 minutes. I topped the slaw with my tomato sauce and topped with a tiny bit of grated low fat parmesan since it is so low in calories. It was sooooo good! Again, not sure it's rogue, but I know broccoli slaw isn't allowed on the strict protocol.

[CherylB]

Sounds plenty rogue to me! Turkey, broccoli, grated parmesan cheese. Sounds yummy, too!

[LoosinItNow]

I've been using the Miracle Noodles at least once a day, as they are the only thing that seems to keep me from being hungry all the time. I usually have spaghetti each night (still averaging a 1 - 1.5 lb loss per day), but yesterday I tinkered with the idea of a white sauce to eat with the noodles with chicken, instead of beef, so the calories would be lower.

I started with the "butter" sauce posted by another member, then added tofu, basil, chives, a little numeg, and just a dash of prepared musard (oh, and more garlic sauce and pepper). It turned out pretty well! I don't have a precise recipe, I just adjusted the amounts until I had a creamy sauce. I think I used the whole can of broth.

I originally thought of pureed cauliflower as the base. Or, possibly cottage cheese. I will tweak it a bit more, but now I have an alternative to spaghetti every night!

Tried to find the link to the butter sauce recipe, but couldn't, so here is a copy of the post:

P2 - Garlic "Buttery" Sauce (Xanthan Gum)



Hey, there. for those of you who have access to Xanthan Gum, I believe I have made a quite tasty facsimile of a scampi style garlic butter sauce. And Boy is it finger lickin' good.

The ingredients are :
1 cup fat free chicken broth
1 teaspoon Butter Flavor extract (found in the baking and spice section of the supermarket)
1/2 teaspoon garlic powder ( the finer the better)
1/4 teaspoon Xanthan Gum (seems like a lot)

combine the broth, extract and garlic powder in a sauce pan and gently heat. Remove from heat, then scoop out 1/4 teaspoon of Xanthan gum, but do not add it all at once. While whisking, sprinkle the xanthan gum powder in a little bit at a time. I wanted it to be quite viscous to simulate the mouth-feel of butter. it may take a few minutes and it may appear lumpy, but don't worry, keep whisking for a couple more minutes, then let it sit while you prepare your meat. it will continue to absorb liquid and will thicken. By the time I finished cooking the chicken and fish, the lumps had gone and it was an even smooth sauce. My garlic powder wasn't very fine so you could see garlic bits. Garlic juice would probably be perfect. Reheat and serve with your dish.

I didn't feel like thawing the shrimp I had in mind, but it went just as well with Chicken and Fish. One thing. The salt amount is enough to make the sauce taste fine on it's own. But with unseasoned chicken it was not salty enough. So I'm sticking with the recipe amount and adjusting the meat seasoning accordingly. I suppose if you wanted to give it some zing you could add your lemon juice to it.


The broth is 15 cal per cup. it says 3g protein, so it should be 12 cal. the extract and spices are negigable. The Xanthan gum is all fiber so there are no cals there. You don't use all the sauce for one serving. but I guess you could, but it'd be basically 12-15 cal for the whole batch, 3g protein, .6g fiber

[LoosinItNow]

So I made a kind of Teriyaki Sauce for stir-fried Vegs & Beef. Turned out pretty well, or else I'm just getting desperate for other recipes! I intended to add the beef to the stir-fry, but ended up adding Corkys Dried BBQ rub to the beef and rolling it in lettuce leaves w/ a bit of the Teriyaki Vegs for "egg rolls". I ate the leftover vegs just a a stir-fry.

I don't have exact measurements, but I'll give you an idea and you can tweak it if you are interested in trying it!

1/4 Cup Chicken Broth
2 Tab Braggs Liquid Aminos (I actually used soy sauce, didn't have Braggs)
1 Tab Tomato Paste (or low carb/sugar free ketchup)
1 Tab vinegar
Pepper
Salt
Garlic Powder (all to taste)
1/2 tsp Stevia (or more if you like it really sweet)
1/4 tsp xanthan gum (or glucomannan) to thicken

I just whisked it all together & poured it over the stir-fry. It was great!

[emel]

Originally Posted by CherylB

I made a chicken and veggi soup today. Nothing "rogue" about it but it was pretty tasty. I used chicken breast, cut up tiny and fried with some of the chicken broth and chopped cilantro, salt, pepper and onion powder. Then I put the rest of the chicken broth in a sauce pan and added shredded cabbage (used a coleslaw mix and picked out the carrots,) a stalk of celery, a large scoop of garlic from the jar, a few slices of a large red onion (diced) and shook in a healthy dose of tabasco.

I put it all together (with the cooked chicken) and simmered everything for the same length of time until the celery and cabbage were done. Spicy and good. Used 3 Grissini's for dipping. They didn't get soft, but they were nice with it.

I made some chicken soup using chopped fresh cauliflower yesterday, with a little celery and yellow onion and garlic, and chicken and broth. I was a little under the weather and it hit the spot with only a touch of veggie roguishness.

[collegefattie]

I'm a vegetarian, so I have to mix it up with my protein selections.

Currently, my go-to late breakfast/early lunch, depending on which meal you think I'm skipping, is cottage cheese (I'm using Fiber One cottage cheese) with sliced fresh strawberries and 2 tablespoons of wheat germ.

It's amazing, low-calorie, and healthy. I reason that since I don't eat melba toast or grissini, I can sub wheat germ. Hey, I'm already going rogue, so why not?

[BigBlue10]

Diner Meat Loaf "Muffins" Recipe
Your muffin Tin usually has 6 Muffins

Yields: 6 servings 4oz beef portions
Prep time: 15 min
Cook time: 25 min

Ingredients:

1 cup finely chopped onion1 teaspoon dried oregano
2 garlic cloves, minced
1 1/2 pounds ground beef, extra lean
1 cup LC ketchup, divided or you can use canned crushed tomatoes
Your melba toast or grassini if you eat it (crushed) optional
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly-ground black pepper
Salt to taste
2 large egg whites lightly beaten


I use Pam to coat the tin

Preparation:

Preheat oven to 350°F. Spray 12 muffin cups with non-fat cooking spray.

In a large bowl, combine all with ground beef, 1/2 cup ketchup, crushed crackers or bread crumbs, mustard, Worcestershire sauce, pepper, salt, and eggs. NOTE: I like to use my hands for mixing meatloaf.

Spoon meat mixture into prepared muffin cups. Top each with 2 teaspoons ketchup (or not). Bake at 350° for 25 minutes or until a meat thermometer registers 160°F. Remove from oven and let stand 5 minutes.

Eat 1 freeze the rest in individual bags... lunch in minutes!

Not my recipe but I took out some things to make it sorta legal, but still rogue

[martiangurll]

bump?

[Millenia98]

Originally Posted by LoosinItNow

I've been using the Miracle Noodles at least once a day, as they are the only thing that seems to keep me from being hungry all the time. I usually have spaghetti each night (still averaging a 1 - 1.5 lb loss per day), but yesterday I tinkered with the idea of a white sauce to eat with the noodles with chicken, instead of beef, so the calories would be lower.

I started with the "butter" sauce posted by another member, then added tofu, basil, chives, a little numeg, and just a dash of prepared musard (oh, and more garlic sauce and pepper). It turned out pretty well! I don't have a precise recipe, I just adjusted the amounts until I had a creamy sauce. I think I used the whole can of broth.

I originally thought of pureed cauliflower as the base. Or, possibly cottage cheese. I will tweak it a bit more, but now I have an alternative to spaghetti every night!

Tried to find the link to the butter sauce recipe, but couldn't, so here is a copy of the post:

P2 - Garlic "Buttery" Sauce (Xanthan Gum)



Hey, there. for those of you who have access to Xanthan Gum, I believe I have made a quite tasty facsimile of a scampi style garlic butter sauce. And Boy is it finger lickin' good.

The ingredients are :
1 cup fat free chicken broth
1 teaspoon Butter Flavor extract (found in the baking and spice section of the supermarket)
1/2 teaspoon garlic powder ( the finer the better)
1/4 teaspoon Xanthan Gum (seems like a lot)

combine the broth, extract and garlic powder in a sauce pan and gently heat. Remove from heat, then scoop out 1/4 teaspoon of Xanthan gum, but do not add it all at once. While whisking, sprinkle the xanthan gum powder in a little bit at a time. I wanted it to be quite viscous to simulate the mouth-feel of butter. it may take a few minutes and it may appear lumpy, but don't worry, keep whisking for a couple more minutes, then let it sit while you prepare your meat. it will continue to absorb liquid and will thicken. By the time I finished cooking the chicken and fish, the lumps had gone and it was an even smooth sauce. My garlic powder wasn't very fine so you could see garlic bits. Garlic juice would probably be perfect. Reheat and serve with your dish.

I didn't feel like thawing the shrimp I had in mind, but it went just as well with Chicken and Fish. One thing. The salt amount is enough to make the sauce taste fine on it's own. But with unseasoned chicken it was not salty enough. So I'm sticking with the recipe amount and adjusting the meat seasoning accordingly. I suppose if you wanted to give it some zing you could add your lemon juice to it.


The broth is 15 cal per cup. it says 3g protein, so it should be 12 cal. the extract and spices are negigable. The Xanthan gum is all fiber so there are no cals there. You don't use all the sauce for one serving. but I guess you could, but it'd be basically 12-15 cal for the whole batch, 3g protein, .6g fiber

This sounds GREAT!! So, these miracle noodles...are they same in taste/texture as the shirataki? I have the shiratakis http://www.drbforums.com/iB_html/upl...rataki_pkg.jpg

But I've heard they're only good as asian seasonings, so I've had them only with soy sauce. Is the miracle noodle the same thing?

[metqa]

Miracle noodle is just a brand name for shiritaki. Shiritaki means White waterfall and describes the whitish/clear noodles of any brand.

Also called Konjac or Konyaku noodle or Konyaku jam if you buy a block of it.
I like to get the one with added seaweed. it's greyish color with black spots from the seaweed. It looks dirty! it has a few more calories than the white Shiritaki noodles and block because of the seaweed. it's all about appearances, they all taste the same!

[ellenalesa]

I dug out my George Foreman grill; I think it will be very helpful.

One of my favorite marinades for chicken is mayo, mustard and soy sauce, but that obviously isn't low fat.

Isn't fat necessary for a marinade? Doesn't it do something to the meat, tenderize it, or something?

Does anyone have any good recipes (or links) for low fat marinades?