Copy Of HCG Cookbook - HCG Diet Info Weight Loss .

Makes 1 serving (1 fruit)About Time Dill Dressing/MarinadeIngredientsFresh dill minced2 tablespoons lemon juice2 tablespoons apple cider vinegar2 tablespoon low sodium chicken or vegetable broth½ teaspoon Old Bay seasoning mix1 teaspoon MCT oilSalt and pepper just a pinchDirectionsCombine ingredients; allow the flavors to marinate for 30 minutes or moreand serve as a marinade for fish or a dressing for vegetables or salad. Foruse as a marinade.One servingDelightful Orange Tarragon Marinade for Chicken or FishIngredients¼ cup chicken or vegetable broth2 tablespoons apple cider vinegar½ orange juiced1 clove of garlic crushed and minced1 teaspoon fresh tarragon chopped¼ teaspoon onion powder1 teaspoon MCT oilSalt and pepper just a dashDirectionsCombine liquid ingredients with spices and cook on low heat for 3 minutes.Remove from heat and cool. Marinate chicken or fish for 20 minutes ormore. Cook chicken or fish in remaining marinade. Deglaze the panPeriodically with a little water. Save the sauce and add apple cider vinegarto make additional dressing for a salad. Serve over a mixed green salad orwith other vegetable.One serving (1 fruit)

Tarragon Vinegar Infusion ConclusionIngredients¼ cup apple cider or red wine vinegarFresh tarragon1 tablespoon MCT oilDirectionsCombine vinegar with fresh tarragon in a lidded jar. Crush or roll thetarragon slightly to release the flavor. Allow flavors to infuse into thevinegar overnight or up to a week. Use as a marinade for fish or as the basefor a dressing. Add salt and pepper (just a dash)Makes multiple servingsCalifornia Citrus Ginger Dressing/MarinadeIngredients1 tablespoon lemon juice2 tablespoons orange juice1 teaspoon apple cider vinegar1 tablespoon Bragg’s liquid aminosGinger fresh or ground to tasteSalt and fresh black pepper (just a dash)1 teaspoon MCT oilStevia to tasteDirectionsCombine spices with liquid ingredients. Enjoy over salad or double therecipe for use as a marinade. Warm slightly to enhance the flavors.Makes 1-2 serving (1 fruit) Serve with additional orange slices to complete afruit servingAloha Teriyaki SauceIngredients½ cup beef or chicken broth (Depending on your protein choice)¼ cup Bragg’s liquid aminos2 tablespoons apple cider

Orange juice (Juice from 3 segments)¼ cup lemon juice1 tablespoon finely minced onion1 teaspoon garlic powder1 teaspoon onion powder½ teaspoon powdered ginger or grated fresh ginger1 clove finely minced garlicLemon and/or orange zest to tasteStevia to tasteDirectionsCombine all ingredients in a small saucepan and bring to a boil. Reduceheat and simmer for 20 minutes or until liquid is reduced. The longer yousimmer the richer the flavors. As the liquid reduces, deglaze the pan with alittle MCT oil or broth to intensify the flavors. Enjoy as a glaze or sauce withchicken or beef.One to two serving (1 fruit)Texas Horseradish Marinade/Dipping SauceIngredients¼ cup very low sodium beef broth1 teaspoon of horseradish or to taste½ teaspoon garlic powder¼ teaspoon paprika1 teaspoon MCT oilDirectionsWhisk the ingredients together and heat the sauce in a small saucepan. Pourinto dipping bowl or use as a sauce or marinade and enjoy with beef dishes. AddCheyenne pepper to crank it up a notchMakes 1-2 servingsKetchup de NaturaleIngredients

2 ounces of low sodium tomato paste3 tablespoons apple cider vinegar1 tablespoon lemon juice¼ teaspoon celery salt½ teaspoon paprika¼ teaspoon mustard powderPinch of nutmeg and clovePinch of black pepper¼ teaspoon onion powder¼ teaspoon garlic powderStevia to tasteDirectionsDissolve spices in vinegar and lemon juice. Add tomato paste and mixthoroughly. Can dilute with water if desired. Add additional lemon juice, vinegaror a little water until desired consistency is reached.Two serving (1 vegetable)Southwest Tomato Picante DressingIngredients1 medium tomato chopped1 8 ounce can tomato sauce low sodium1 clove garlic crushed and chopped1 teaspoon mustard powder2 tablespoons lemon or lime juice½ teaspoon ground cumin½ teaspoon chili powderPinch cayenne pepperSalt and black pepper to tasteApple cider vinegar to tasteDirectionsPut tomato and garlic into food processor and puree. Add mustard, lemonjuice, cumin, chili powder, cayenne, and salt and tomato sauce. Blend untilsmooth. Transfer to a jar and refrigerate. Stir before using.Makes 2-4 servings (1 vegetable)Mama’s Homemade Mustard

Ingredients2 tablespoons ground mustard powder1 tablespoon garlic powder1 tablespoon onion powder½ teaspoon ground ginger½ teaspoon grated horseradish (optional)½ cup apple cider vinegar¼ cup water1 tablespoon lemon juiceStevia to tasteDirectionsMix ingredients together thoroughly, heat in a saucepan for 2-3 minutes.Pack warm mustard into a jar and top with lemon juice. Mustard will last upto two weeks in the refrigerator. Add water as needed for consistency.One to Two servingsOne of a kind Grapefruit VinaigretteIngredientsJuice of 3 segments of grapefruit1 tablespoon lemon juice1 teaspoon apple cider vinegar (optional)1 teaspoon MCT oilDirectionsCombine juices and vinegar together. Add stevia to taste. Pour over mixedgreen salad and top with remaining grapefruit segments. Use as a marinadefor fish, shrimp or chicken. Add a dash salt and fresh ground pepper.One to Two servings (1 fruit)Summer Tomato Basil VinaigretteIngredients2 tablespoons tomato paste3 tablespoons apple cider vinegar2 tablespoons lemon juice

¼ cup water, low sodium chicken or vegetable broth1 tablespoon minced onion½ teaspoon garlic powder½ teaspoon onion powder1 teaspoon dried basil or fresh rolled and sliced basil leaves to taste1/8 teaspoon oreganoCayenne pepper to taste1 tablespoon MCT oilDirectionsCombine ingredients in a small saucepan and heat slightly to a boil. Adjustliquid to desired consistency by adding a little more water or broth. Removefrom heat and chill. Enjoy over salad with fresh ground black pepper.Makes 2-3 servings (1 vegetable)Italian Stallion VinaigretteIngredients½ cup low sodium chicken or vegetable broth1 tablespoon MCT oil2 tablespoon apple cider vinegar2 tablespoons lemon juice1 teaspoon organic Italian herb spice blend2 tablespoons finely minced onion½ teaspoon garlic powder½ teaspoon onion powderDirectionsCombine ingredients in small saucepan. Simmer on low heat for 5 minutesto combine flavors. Remove from heat, chill, and serve as a dressing or useas a marinade.One to two servingsNew Orleans Dressing/Dipping SauceIngredients3 tablespoons apple cider vinegar1 tablespoon lemon juiceDash of garlic powderDash of onion powderCayenne pepper to taste

Salt and black pepper just a dash¼ teaspoon Old Bay seasoning mix (optional)1 tablespoon MCT oilDirectionsCombine ingredients in small bowl and pour over salad. You can also servethis as a dipping sauce or marinade for vegetables or fish.One to two servingsSpanish SalsaIngredients1 cup fresh chopped tomato3 tablespoons lemon or lime juice1 tablespoon apple cider vinegar (optional)2 cloves garlic crushed and minced2 tablespoons finely chopped onion¼ teaspoon chili powder¼ teaspoon fresh or dried oreganoCayenne pepper to tasteFresh chopped cilantroSalt and pepper (just a dash)DirectionsPuree ingredients in food processor for smooth salsa or chop ingredients byhand for chunkier salsa. Add spices and chill in the refrigerator for 10minutes or more to allow flavors to blend.One to two servings (1 vegetable)Modifications: Add chopped jalapeno or chipotle peppers.Southern Barbeque SauceIngredients2 ounces tomato paste¼ cup apple cider or red wine vinegar3 tablespoons lemon juice1 tablespoon hot sauce1 tablespoon minced onion3 cloves garlic crushed and minced¼ teaspoon chili powderLiquid smoke hickory flavoring to taste

½ teaspoon Worcestershire sauce½ teaspoon garlic powder½ teaspoon onion powder1 teaspoon chopped parsleyStevia to tasteCayenne pepper to tasteSalt and pepper (just a dash)Water as needed to achieve desired consistencyDirectionsIn a small saucepan, combine all ingredients. Mix well and bring to a boil.Reduce heat and simmer for at least 5 minutes adding a little water toachieve desired consistency and to make sure it doesn’t burn. Use as abarbeque sauce for chicken or beef.One to two servings (1 vegetable)Oh my! Marinated Apple RelishIngredients1 apple finely minced1 stalk of celery minced (optional)2 tablespoons apple cider or red wine vinegar2 tablespoons lemon juice1 teaspoon minced red onionDash of Worcestershire sauceSalt and pepper (just a dash)Stevia tasteDirectionsMix apples and celery together. Dissolve spices into liquid ingredients andpour over the apple mixture. Mix well and allow ingredients to marinate for30 minutes or longer to allow flavors to blend.One serving (1 fruit, 1 vegetable)California Sweet Orange Dressing/MarinadeIngredientsJuice of 3 orange juice segments2 tablespoons lemon juice1 teaspoon apple cider vinegar (optional)

¼ teaspoon ginger powderPinch of turmericPinch of orange zestStevia to tasteDirectionsDissolve spices and stevia in juice mixture. Heat the dressing slightly in aSauce pan then chill until ready to use. You may double the recipe for amarinade add 1 teaspoon MCT oil. Serve with remaining orange slices.One to Two servings (1 fruit)Traditional French Dressing NaturaleIngredients¼ cup low sodium beef broth2 tablespoons apple cider vinegar2 tablespoons lemon juice1 clove garlic crushed and minced¼ teaspoon horseradish or to taste½ teaspoon paprika1/8 teaspoon mustard powderCayenne pepper to tasteStevia to tasteDirectionsDissolve spices in broth, vinegar and lemon juice. Mix well and heatslightly in small saucepan. Chill and serve over mixed greens or vegetables.One to two servings‘Crank it up’ Sweet / Spicy Mustard DressingIngredients2 tablespoons homemade mustard recipe (See recipe)2 tablespoons apple cider vinegar2 tablespoons lemon juice1 tablespoon Bragg’s liquid aminosPinch of turmeric1 clove garlic finely minced1 tablespoon minced onionStevia to tasteWater to desired consistency

DirectionsDissolve spices in liquid ingredients. Mix thoroughly and heat slightly in asaucepan. Add a little water or extra vinegar to create desired consistency.One to two servingsHomemade Lemon Pepper MarinadeIngredients4 tablespoons lemon juice3 tablespoons low sodium chicken or vegetable brothSalt and black pepper (just a dash) 1 teaspoon MCT oilStevia to tasteDirectionsMix ingredients together. Marinate protein for 20 or more minutes.One to two servingsSpicy Asian Orange SauceIngredients½ orange rolled and slightly juiced with rind½ lemon slightly juiced and with rind½ cup water1 tablespoon minced green onion1 clove crushed garlic¼ teaspoon ginger powder¼ teaspoon garlic powderPinch of orange and lemon zestPinch of cayenne pepperStevia to tasteDirectionsIn a small saucepan add slightly juiced orange with rind and ½ lemon withrind to water. Bring to a boil, reduce heat and simmer adding water asneeded. Simmer until the pulp comes out of the rinds. Scrape out the pulpand discard the rinds. Continue stirring and reducing down the liquid byhalf until desired consistency is reached. Add onion, stevia and spices. Addchicken, white fish or beef and sauté or pour spicy orange sauce over desiredcooked protein. Serve with remaining orange slices for garnish.One to Two servings (1 fruit)

SOUPSSpanish Tomato Basil SoupIngredients2 cups low sodium chicken or vegetable broth (or substitute 1 cup water for1 cup low sodium broth)2 cups chopped fresh tomatoes3 ounces of tomato paste4-6 leaves of fresh basil rolled and sliced1-2 cloves garlic crushed and minced2 tablespoons chopped onion1 teaspoon garlic powder¼ teaspoon dried oreganoPinch of marjoramSalt and black pepper (just a dash)DirectionsPuree all ingredients in a food processor or blender. Pour into a saucepanand heat to a boil. Reduce heat and simmer for 20 to 30 minutes. Serve hot,garnish with fresh basil leaves or parsley.One to Two servings (1 vegetable)Homemade Chicken Meatball SoupIngredientsMeatballs100 grams homemade ground up chicken breast1 teaspoon minced onion1 clove garlic crushed and mincedPinch of sagePinch of marjoramPinch of thymeDash of onion powderDash of garlic powder

1 serving Melba toast crumbs (optional)Broth2 cups low sodium chicken broth (or substitute 1 cup water for 1 cup broth)2 tablespoons Bragg’s liquid aminos1 tablespoon apple cider vinegarChopped celery or tomato1 tablespoon chopped onion2 cloves garlic crushed and minced1 bay leafCayenne pepper to tasteSalt and pepper just a dashDirectionsCombine ground chicken breast with spices, chopped garlic, onion, andcrushed Melba toast. Form into balls. Bring broth to a boil; add spices,vinegar, Bragg’s liquid aminos, and chicken balls. Reduce to a simmer andcook a minimum of 30 minutes adding the celery or tomato the last 5-10minutes of cooking.One to Two servings (1 protein, 1 vegetable, 1 Melba toast)Farmers Chicken Cabbage SoupIngredients100 grams chickenCabbage2 cups low sodium chicken broth (or substitute 1 cup water for 1 cup broth)2 tablespoons Bragg’s amino acids (optional)2 cloves garlic crushed and minced1 tablespoon chopped onion¼ teaspoon thyme¼ teaspoon rosemaryCayenne to tasteSalt and pepper (just a dash)DirectionsCombine chicken and spices in medium saucepan. Bring broth to a boil.Add cabbage. Reduce heat and simmer for a minimum of 30 minutes. Addadditional water to broth as needed. Variations: change the spices and addfresh tarragon or turmeric. Add a ¼ lemon with rind to the broth and

simmer for a rich lemon flavor.One to Two servings (1 protein, 1 vegetable)Country Homemade Vegetable Beef SoupIngredients100 grams lean beef cubedCelery, cabbage, or tomato diced2 cups low sodium beef or vegetable broth(or substitute 1 cup water for 1 cup of broth)1 tablespoon onion chopped1 clove garlic crushed and minced1 bay leaf1/8 teaspoon dried basil1/8 teaspoon fresh or dried oreganoPinch of thymePinch of paprikaPinch of chili powderSalt and pepper (just a dash)DirectionsCombine onion, garlic and spices with beef broth. Add celery and dicedbeef. Simmer for 20-30 minutes. Add tomatoes and simmer for anadditional 5 minutes.One serving (1 protein, 1 vegetable)Miami Savory Chicken SoupIngredients100 grams chicken breast cubed1-2 cups chopped celery or tomatoes2 cups low sodium chicken broth(or substitute 1 cup water for 1 cup of broth)1 tablespoon minced onion2 cloves garlic crushed and sliced1 bay leaf½ teaspoon organic poultry spice blendCayenne pepper to tasteSalt and black pepper (just a dash)

DirectionsBring chicken stock to a boil. Add onion, garlic and spices. Add chickenand vegetables and simmer on low heat for 20 minutes or more until chickenand cabbage are tender and fully cooked. Serve hot. Sprinkle with chives orparsley if desired.One to Two servings (1 protein, 1 vegetable)Thai Beef SoupIngredients100 grams beefCelery2 cups low sodium beef lo or vegetable broth(or substitute 1 cup water for 1 cup broth)3 tablespoons Bragg’s liquid aminos1 tablespoon chopped green onion1 clove of garlic crushed and minced Fresh cilantro½ teaspoon fresh grated ginger1/8 teaspoon chili powder or red pepper flakes1 bay leaf Pinch of cinnamon Stevia to tasteSalt and pepper (just a dash)DirectionsHeat up broth. Add dry spices, bay leaf, Bragg’s, garlic and onion and bringto a boil. Reduce heat and simmer for 5 minutes. Add beef and celery andcook for 20 to 30 minutes until soft. Add salt, pepper, and stevia. Garnishwith fresh chopped cilantro.One to Two servings (1 protein, 1 vegetable)Homemade Vegetable BrothIngredients10 or more cups of water½ large onion chopped6-10 stalks celery10 cloves of garlic chopped2 bay leaves

1 teaspoon paprika1 teaspoon garlic powder1 teaspoon basil1 teaspoon of thymeSalt and pepper (just a dash)DirectionsBring water to a boil in a large soup pot or crock-pot. Add vegetables andspices. Slow cook for 2-4 hours. Strain out vegetables and cool. Use as abase for soups.One to Two servingsCheery Celery SoupIngredientsCelery (may use celery from crock pot cooking or 1 baked celery recipe)2 cups low sodium chicken broth(or substitute 1 cup water for 1 cup broth)¼ teaspoon thyme1 bay leaf. ¼ teaspoon dried basil. Salt and pepper to tasteDirectionsCook celery until very soft or use crock-pot or vegetable broth cookedcelery. Puree in a food processor or blender with broth and spices. Simmerin a saucepan for 20-30 minutes.Makes 1 serving (1 vegetable)Tex/Mex ChiliIngredients100 grams lean ground beef (less than 7% fat)1 cup chopped tomatoes½ cup water1 tablespoon minced onion2 cloves garlic crushed and mincedPinch of garlic powderPinch of onion powder¼ teaspoon chili powderPinch of oreganoCayenne pepper to taste (optional)

MCT oil (for frying)Salt and pepper (just a dash)DirectionsBrown ground beef in small frying pan, add onions and garlic. Stir intomatoes and water. Add spices and simmer slowly until liquid is reduced.The longer it cooks the more tender and flavorful. Add a little water asneeded to prevent burning. Serve with chopped green onion or tomatogarnish and salt and pepper to taste.One to Two servings (1 protein, 1 vegetable)Lemony Garlic Spinach Chicken SoupIngredients100 grams chicken2 cups low sodium chicken broth (or substitute 1 cup water for 1 cup broth)½ lemon with rind1-2 cup cups loosely packed spinach cut into strips1 tablespoon onion chopped1 clove garlic crushed and minced1 stalk lemongrass (optional)¼ teaspoon thyme or to tasteCayenne pepper just a dashMCT oilSalt and pepper (just a dash)DirectionsLightly brown the chicken in small saucepan with MCT oil little lemon juice.Add onion, garlic, spices and chicken broth. Add lemon with rind andsimmer for 20-30 minutes. Add the fresh spinach during the last fiveminutes of cooking. Serve and enjoy.One to Two servings (1 protein, 1 vegetable)Friday’s Asparagus SoupIngredients4-5 stalks asparagus2 cups chicken or vegetable broth (or substitute 1 cup water for 1 cup broth)3 tablespoons Bragg’s liquid aminos

2 tablespoons chopped onion¼ teaspoon thyme¼ teaspoon garlic powder¼ teaspoon onion powder1 bay leaf1 tablespoon low fat half and half milkSalt and pepper (just a dash)Old Bay seasoning to tasteDirectionsTrim asparagus to remove the tough ends of the stalk and steam until soft.Puree asparagus with broth and spices in a blender or food processor. Heatsoup in a saucepan and enjoy. Add 100 grams diced chicken if desired. Youcan replace dried spices with 1-2 teaspoons of Old Bay seasoning if you wish.One to Two servings (1 vegetable)Asian Hot and Sour Chicken SoupIngredients100 grams chicken breast diced (or substitute shrimp)1 cup low sodium chicken broth1 cup water4 tablespoons apple cider vinegar4 tablespoons Bragg’s liquid aminos½ lemon in quarters with rind1 clove garlic crushed and minced2 tablespoons minced onionCayenne pepper to tastePinch of chili powder or red chili flakesSalt and pepp

Hcg Dieter’sCookbook. Table of Contents Salads and Appetizers page 3. Dressings, Sauces, and Marinades page 14 Soups page 23 Chicken Entrees page 31 Beef Entrees page 45 Seafood Entrees page 57 Vegetables page 71 Desserts page 82 SAL