HCG Phase 2 - Kofte Salad

Kofte Salad

Minutes to Prepare: 20

Minutes to Cook: 10

Number of Servings: 4

Ingredients:

Kofte:

• 14 oz / 400 grams of ground chicken
• .25 cup minced fresh cilantro
• 1 Tbsp diced shallot
• 2 garlic cloves, minced
• 1.5 Tbsp paprika
• 1 tablespoon ground cumin
• .75 teaspoons coarse kosher salt
• .5 teaspoon freshly ground black pepper
• .5 teaspoon cayenne pepper
• 1 egg white

Salad:

• 6 cups of shredded romaine lettuce
• 2 tomatoes cut into 8 wedges
• 1 cucumber peeled seeded and sliced
• Lemon Juice from 2 lemons
• 4 TBS Fresh Cilantro or Basil
• Salt and Pepper

4 Bamboo Skewers

Kofte Salad

Directions:

Kofte:
Combine ingredients and measure out into 100 gram balls. With a wet hand, cover the skewer with the meat and place on a tray. Repeat with the rest.

Grill on for about 4 minutes per side until the internal temp is 160f.

Salad:
Combine all ingredients.

Top salad with one Kofte stick.

Kofte Salad
Nutritional Facts

Calories per serving of Kofte Salad:

131 calories of Fresh Ground Chicken, (3.50 oz)

16 calories of Red Ripe Tomatoes, (0.50 cup cherry tomatoes)

12 calories of Romaine Lettuce (salad), (1.50 cup, shredded)

7 calories of Paprika, (0.33 tbsp)

6 calories of Cucumber (peeled), (0.25 medium)

6 calories of Lemon Juice, (0.50 lemon yields)

5 calories of Cumin seed, (0.22 tbsp)

4 calories of Egg white, (0.22 serving)

2 calories of Shallot, (0.22 tbsp)

2 calories of Garlic, (0.45 clove)

1 calories of Pepper, red or cayenne, (0.11 tsp)

1 calories of Pepper, black, (0.11 tsp)

0 calories of Cilantro, raw, (0.89 tbsp)

0 calories of Cilantro, raw, (1 tbsp)

0 calories of Kosher Salt, (0.17 tsp)

If you enjoyed this recipe, please leave us a tip.

We work really hard to share them with you.

Thanks.

HCG Phase 2 - Chicken Breast Cabbage Soup

Chicken Breast Cabbage Soup
in a shallow bowl

Minutes to Prepare: 15

Minutes to Cook: 35

Number of Servings: 4

Ingredients:

• 8 50g pieces boneless skinless chicken breast
• 2 cloves garlic minced
• 1 shallot diced
• 1 14oz can of diced tomato
• 1 bay leaf
• 1 tsp dried basil
• .25 tsp dried oregano
• .5 tsp dried thyme
• 1/2 head cabbage shredded
• .25 cup white wine (optional, we add just enough for flavor. you can sub with water)
• 1.5 cup chicken both
• .5 cup water
• Salt and Pepper
• 2 TBS shredded fresh basil
• 2 TBS fresh chopped flat leaf parsley

Directions:

Season the chicken pieces with salt and pepper. In a hot 2 qt pot, spray with the Misto Gourmet Olive Oil Sprayer and sear off the chicken pieces on both sides until browned. Then remove to a plate.

Turn down the heat. Spray again with Misto, add the shallots and garlic. Brown them. Add a bit of water or the wine to deglaze the pan scraping up any brown bits with a wooden (NOT METAL) spoon.

Add the rest of the stock and water and turn the heat back up.

Add the tomatoes and the dried herbs. Stir well.

Add the seared chicken and bring to a boil. Reduce heat to a high simmer and cook 20 minutes.

Turn the heat back up and add the cabbage and stir well. When the cabbage has wilted add the fresh herbs.

Season with salt and pepper and serve into 4 bowls.

Each bowl gets 2 pieces chicken and 1/4 of the cabbage broth.

Chicken Breast Cabbage Soup
in a deep bowl

Chicken Breast Cabbage Soup
Nutritional Facts

Calories per serving of Chicken Breast and Cabbage Soup:

110 calories of Chicken Breast, no skin, (100 grams)

30 calories of Cabbage, fresh, (0.13 head, medium (about 5-3/4" dia))

20 calories of Tomato, diced, Sélection,125ml=125g, can=796g/ml, (99.20 gram)

10 calories of White Wine, (0.50 fl oz)

4 calories of Chicken Broth, (0.38 cup (8 fl oz))

3 calories of Shallots, (0.38 tbsp chopped)

2 calories of Garlic, (0.50 clove)

1 calories of Parsley, (0.50 tbsp)

1 calories of Thyme, ground, (0.13 tsp)

0 calories of Bay Leaf, (0.25 tsp, crumbled)

0 calories of Basil, (0.50 tbsp)

0 calories of Oregano, ground, (0.06 tsp)

0 calories of Basil, (0.25 tbsp)

0 calories of Water, tap, (0.13 cup (8 fl oz))

If you enjoyed this recipe, please leave us a tip.

We work really hard to share them with you.

Thanks.

HCG Phase 2 - Grilled Shrimp and Raab

Minutes to Prepare: 15

Minutes to Cook: 15

Number of Servings: 4

Ingredients:

• 1# Shrimp
• 2 bunches of Raab
• Sriracha

Directions:

Peel and devein 1# of shrimp

Preheat Grill

Blanche Raab in salted water and drain.

Lay Raab across the grill and season with salt and pepper, turning when they start to char. Repeat on the other side.

Season the shrimp and grill them.

Measure out 1 cup of Raab and 100g of shrimp serve with Sriracha.

Grilled Shrimp and Raab
Nutritional Facts

Calories per serving in Grilled Shrimp and Raab:

99 calories of Shrimp, cooked, (100 grams)

72 calories of Broccoli raab, (0.50 bunch cooked)

10 calories of Chili Garlic Sauce, Sriracha, (2 tsp)

If you enjoyed this recipe, please leave a tip.

We work really hard to share them with you.

Thanks.

HCG Phase 2 - Lobster and Clams with Tomato Veal Broth and Cauliflower

Minutes to Prepare: 20

Minutes to Cook: 10

Ingredients:

• 1/2 head organic cauliflower cut into florets (2 cups)
• 1.25-1.5lb New England lobster
• 12 Mahogany clams, or small baby clams
• 2 tomatoes, peeled seeded diced
• 2 cloves garlic minced
• 50g ground veal
• .5 cup chicken stock
• .25 tsp ground fennel seed
• .25 tsp dried oregano
• .5 tsp dried basil
• 2 Scallion Slivered
• 1 TBS Fresh Italian Parsley chopped
• 1 TBS Fresh basil slivered
• Lemon Juice

Directions:

You will need 2 pots of boiling water. One for cauliflower and one for the lobster, and a small saute pan with a lid.

Stab the lobster in the back of the head right behind the eyes and scramble his brain, now he is not going to feel what comes next.

Rip off the arms with the claws and twist and pull out the tail and place in one of the pots of water with a bunch of salt and bring to a low boil, set a timer for 8 minutes.

In the hot saute pan, spray with the Misto Gourmet Olive Oil Sprayer and add the veal and garlic and saute until browned, add the clams and chicken stock and dried herbs. Bring to a boil, cover and continue cooking.

After 3 minutes check clams to see if they are all open, continue another minute if they don’t open, throw them out, they are bad. Add the tomatoes and the fresh herbs and season with salt and pepper.

Cover to keep warm.

Blanche the cauliflower and drain while the clams are cooking, season with lemon juice and salt and pepper.

Drain the lobster and with a pair of Joyce Chen Scissors cut out a window in the claw and split the knuckles in half. Cut the tail down the middle with a chef knife.

Give each plate a half a lobster tail and a claw and knuckle, 6 clams and divide the ragu broth between each.

Garnish with more basil and scallions.

Makes 2 Servings

Lobster and Clams with Tomato Veal Broth and Cauliflower
Nutritional Facts

Calories per serving of Lobster and Clams with Tomato Veal Broth and Cauliflower:

71 calories of New England Lobster, (0.50 cup)

43 calories of Veal, ground, (25 grams)

42 calories of Clams, (1 oz)

26 calories of Red Ripe Tomatoes, (1 medium whole (2-3/5" dia))

25 calories of Cauliflower, raw, (1 cup)

22 calories of Chicken stock, home-prepared, (0.25 cup)

6 calories of Lemon Juice, (0.50 lemon yields)

5 calories of Scallions, raw, (1 medium (4-1/8" long))

4 calories of Garlic, (1 cloves)

1 calories of Fennel seed, (0.13 tsp)

1 calories of Parsley, (0.50 tbsp)

1 calories of Oregano, ground, (0.13 tsp)

0 calories of Basil, (0.13 tsp)

0 calories of Basil, (0.50 tbsp)

If you enjoyed this recipe, please leave a donation.

We work really hard to share our work with you.

Thanks.

HCG Phase 2 - Beef Goulash with Aspiration Broccolini

Beef Goulash with Aspiration Broccolini

This dish is a bit on the high side in terms of calories so have it for lunch and pair with a seafood dish for dinner.

Ingredients

• 1 large shallot sliced
• 2 small cloves of garlic
• 1 1/2 tsp caraway seeds
• 2 Tsp paprika
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 tsp fresh rosemary
• 1 TBS fresh chopped parsley leaves
• 1 TBS cider vinegar
• 2 cups beef stock
• 1 lb filet mignon sliced thin
• 1 tsp kosher salt
• 1/2 tsp cracked black pepper
• 2 tsp olive oil
• 2 bunches Aspiration broccolini

Directions

Bring a 2 quart pot of water to boil and cover and set aside. Meanwhile, in another small pot brown the shallots and garlic. Add water to keep from scorching. When browned, add the caraway seed, the rest of the dried herbs and tomato paste. Deglaze with the vinegar and more water. Add stock and reduce it by half. This usually takes 10 minutes.

In a hot skillet, sear off the beef and season with salt and pepper. Stir frying the beef to brown it quickly. Add to the sauce and bring to a boil. Deglaze the beef pan with a bit of water and add that to the pot also.

Bring the pot of water back to a boil and blanche the Aspiration broccolini so that it is still bright green and has a bit of a bite (crunchy).

Place 1 cup of Aspiration broccolini in a bowl and top with 1/4 of Goulash. Season with fresh chopped parlsey.

Makes 4 Servings

Beef Goulash with Aspiration Broccolini
Nutritional facts

Calories per serving:

209 calories of Filet Mignon, (4 oz)

21 calories of Extra Virgin Olive Oil, Kirkland (1 tbsp=3tsp), (0.50 tsp)

20 calories of Aspiration broccolini, (1 cup)

16 calories of Beef stock, home-prepared, (0.50 cup)

5 calories of Shallots, (0.75 tbsp chopped)

3 calories of Paprika, (0.50 tsp)

3 calories of Caraway Seed, (0.38 tsp)

2 calories of Garlic, (0.50 clove)

1 calories of Pepper, black, (0.13 tsp)

1 calories of Cider Vinegar, (0.25 tbsp)

1 calories of Thyme, ground, (0.13 tsp)

0 calories of Parsley, (0.25 tbsp)

0 calories of Rosemary, (0.25 tsp)

0 calories of Kosher Salt, (0.25 tsp)

If you enjoyed this recipe, please leave a donation.

We work really hard to share them with you.

Thanks.

HCG Phase 2 - Veal Hamburger Salad

We made 4 Veal Meatloaf patties and had 2 for dinner. This is what Gerard invented the following day for lunch. It's a riff off of the Cheeseburger Salad we have for phase 3. I know, I know pickles are not on the official HCG food list because they are high in sodium. However, in my experience, when eaten in small amounts pickles have no impact. We used these cute baby kosher dill pickles that have 220 mg of sodium each. Which is not too bad.

Baby Kosher Dill Pickles
Click for larger image

Hamburger Salad

• 1 veal meatloaf patty precooked
• 1 baby kosher dill pickle
• 1/2 vine ripe tomato
• 1 1/2 cups shredded romaine lettuce
• 2 tsp yellow mustard

Shred the lettuce and chop the tomato and pickle and spread over the lettuce. Drizzle the mustard over the vegetables. Heat the meatloaf in the microwave for 1 minute. Cut the meatloaf in half. Top salad with hot meatloaf.

Makes 1 salad.

Veal Hamburger Salad Nutritional Facts

Calories per serving:

158 calories of Chef Gerard Belliveau's HCG Phase 2 Veal Meatloaf, (1 serving)

13 calories of Red Ripe Tomatoes, (0.50 medium whole (2-3/5" dia))

12 calories of Romaine Lettuce (salad), (1.50 cup, shredded)

7 calories of Dill Pickles, (1 small)

7 calories of Yellow Mustard, (2 tsp or 1 packet)

If you enjoyed this recipe, please leave a donation.

We work really hard to share them with you.

Thanks.

HCG Phase 2 - Cajun Shrimp and Sausage with Steamed Cabbage

Cajun Shrimp and Sausage with Steamed Cabbage

In this next dish there is an ingredient that is usually not allowed in phase 2, sausage!! We found these amazing little chicken links at Gelson's that only have 35 calories each. We ran this ingredient past Lance from the A New Me clinic and he said this is okay as long as it is in a small quantity. Besides, it's chicken not pork. They are also not heavily processed since they are freshly made at the local market.

This dish only has one link per serving and as you can see from the calorie count below, at 145 calories, this dish is packed with flavor and still well within the daily caloric count.

Creole Seasoning

• 1 1/2 TBS paprika
• 1/2 TBS black pepper cracked
• 1/2 TBS Kosher Salt
• 1 tsp granulated garlic
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp cayenne

Combine ingredients in a small bowl and mix well.

Frank's Original RetHot - Click for larger image

Cajun Shrimp and Sausage with Wilted Cabbage

• 300 grams Large shrimp
• 4 Chicken sausage links
• 2 TBS Louisiana Hot sauce, cayenne sauce (more or less to taste). We like Frank's RedHot.
• 4 cups or 1/2 head of cabbage leaves
• 6 leaves fresh basil sliced

Preheat your grill and put on a 2 quart pot of salted water to boil.

Season shrimp and sausages with creole seasoning and grill until cooked through. Remove from heat and season with Cayenne Sauce.

Place the cabbage leaves into boiling water, turn down heat and cook cabbage until wilted but al dente.

Remove and strain the water.

Chop the hot cabbage and season with salt and pepper and fresh basil.

Serve each plate with  one cup of cabbage, about 3 shrimp and one cut up sausage link.

Cajun Shrimp and Sausage with Steamed Cabbage
 Nutritional Facts

Calories per serving:

74 calories of Shrimp, cooked, (75 grams)

35 calories of Gelson's Chicken & Mango Sausage, (28.50 gram(s))

22 calories of Cabbage, fresh, (1 cup, chopped)

8 calories of Paprika, (0.38 tbsp)

2 calories of Pepper, black, (0.13 tbsp)

1 calories of Oregano, ground, (0.25 tsp)

1 calories of Garlic, (0.25 tsp)

1 calories of Thyme, ground, (0.25 tsp)

0 calories of Pepper, red or cayenne, (0.06 tsp)

0 calories of Basil, (1.50 leaves)

0 calories of Basil, (0.17 tbsp)

0 calories of Frank's Original Redhot Sauce, (1.50 tsp)

0 calories of Salt, Kosher, (0.38 tsp)

If you enjoyed this recipe, please leave a donation.

We work really hard to share them with you.

Thanks.