Cream of Chicken Soup

100g chicken, cooked and chopped
3 stalks celery
1 to 2 cups homemade broth
3 cloves garlic
1/2 tsp parsley
1/2 tsp basil
Sea salt and pepper to taste

In a saucepan, combine broth, celery, and spices. Bring to boil. Reduce heat and simmer until celery is tender. Add chicken and cook for 5 more min. Transfer soup to blender. Blend until adequately mixed. Serve hot.

Recipe found HERE. Directions modified by Meredith.

Chicken Chili

100g chicken breast, cooked and cubed
2 cups homemade broth
1 tsp cayenne
1 tsp black pepper
1 Tbsp cumin
1 Tbsp chili powder
Shredded cabbage

Add spices to broth and bring to a boil. Add chicken and cabbage. Reduce heat and simmer for 10 minutes.

Recipe found HERE.

Crab Cakes

100g crab meat
1 grissini bread stick, finely ground
1 tsp parsley
1/2 tsp lemon juice
1/2 tsp tarragon
1/2 tsp paprika
1/4 tsp white pepper
1/4 tsp cayenne
1/4 tsp dry mustard

Grind grissini; set aside. Mix remaining ingredients in bowl and form into patties. Coat each side of patty with grissini powder. Brown in non-stick skillet over medium heat for 3 minutes on each side.

Recipe found HERE.

Strawberry Vinaigrette

3 strawberries
1 Tbsp lemon juice
1 Tbsp apple cider vinegar
Stevia to taste
Dash of salt

Combine all ingredients in food processor. Puree until smooth. Pour over handful of spinach leaves and 2 cut up strawberries.

Recipe found HERE.

Crunchy Sweet Apple Chicken Salad

100 grams chicken, cooked and diced
1 apple, diced
3 stalks celery, diced
3 Tablespoons lemon juice
1/8 tsp cinnamon
dash of nutmeg
dash of cardamom
dash of salt
Stevia to taste

Mix ingredients together. Sprinkle with stevia and cinnamon. Chill for 20 minutes.

Recipe found HERE.

Eggplant Lasagna (Phase 3)

1 pound extra lean ground beef
1/2 onion, chopped
2 cloves garlic, minced
1 eggplant, sliced in 1/4-1/2 inch thick circles
cooking spray or olive oil
8oz cream cheese, softened
1 egg
2 Tbsp flaxseed meal
1 tsp Italian seasoning
1/2 to 1 whole tomato, sliced
1/2 cup shredded Parmesan or Asiago cheese
2 cups shredded mozzarella
1 can/jar organic, no sugar added tomato/spaghetti sauce

Brown meat in skillet with chopped onion and garlic. Drain when cooked through. Meanwhile, spray hot skillet with cooking spray and cook eggplant, turning one time, until brown on both sides. Mix cream cheese, egg, flaxseed, and seasoning with a mixer until smooth. In the bottom of a 9x13 baking dish, spread about 1/2 cup of the tomato sauce. Layer on top of sauce half of eggplant. Sprinkle half of the cooked browned meat on top of eggplant. Follow with 1 cup mozzerella, sliced tomato, then 1/2 cup sauce. Layer next other half of eggplant. Spread cream cheese mixture on top of eggplant. Sprinkle Parmesan/Asiago on top of cream cheese mixture. Sprinkle remaining browned meat, top with sauce and remaining mozzarella. Bake, covered, at 400 for 25 minutes, then uncovered for approximately 15 minutes, or until bubbly.

Recipe by Meredith

French Onion Soup

1 stick butter
4 large yellow onions, thinly sliced
salt
5 cups meat stock/broth
2 bay leaves
freshly ground pepper

Melt butter over low heat. Add onions and sprinkle salt to taste. Stir to coat well with butter. Cover and cook, stirring occasionally, until very tender (20-30 minutes). Remove cover, raise heat slightly and saute onions, stirring frequently. Saute until onions turn a deep caramel brown (1 hour or more). Careful not to burn them! Add beef broth and bay leaves. Bring to a boil and reduce heat. Cover and simmer about 30 more minutes. Discard bay leaves. Add salt and pepper to taste. Serve hot. If you like, top soup with Gruyere or Swiss cheese.

Recipe from Williams & Sonoma "Soups" Cookbook

Cauliflower Au Gratin (Phase 3)

1 head cauliflower, broken into florettes
1 1/2 tsp sea salt
1 cup heavy cream
1/2 cup shredded cheese (cheddar or swiss)

Put culiflower in a pan with one inch of water. Bring to boil; cover and reduce heat. Cook for about 6 minutes, until tender crisp. Add cauliflower to greased 2 quart baking dish. Pour cream over cauliflower. Sprinkle cheese and salt over the top of cauliflower. Mix lightly with spoon. Bake at 350 for 30 minutes.

Recipe from Erica

Chicken Vegetable Soup (Phases 2 & 3)

6 cups chicken broth
(3) 100gm chicken, cooked and chopped
3 stalks celery, chopped
1 medium onion, chopped
2 medium tomatoes, chopped

Combine all ingredients and bring to a boil. Turn heat to low and simmer for 30 minutes or until vegetables are tender.

Recipe modified from Simply hCG cook book.

**I know you aren't supposed to mix vegetables in Phase 2, however I made this according to the recipe during Phase 2 and had no issues with stalling or gaining.**

Chicken Broth (Phases 2 & 3)

(6) 100gm pieces of chicken
9 cups water
1 tsp garlic powder
1 tsp onion salt
1 tsp celery salt
1 Tbsp sea salt
pepper to taste

Combine ingredients in soup pot and cook until chicken is done. Remove chicken and save for recipes. Freeze some in ice cube trays for sauteeing vegetables.

Recipe from Simply HCG recipe book.

Cream Cheese Blueberry Muffins (Phase 3)

2 8oz pkg cream cheese, softened
2 eggs
1/2 cup sweetener
1/2 tsp vanilla
1/4 tsp cinnamon
1 cup blueberries

Mix softened cream cheese, eggs, sweetener, cinnamon, and vanilla until smooth. Stir in blueberries. Pour into greased or lined muffin pan. Bake at 350 for 18 minutes. Turn off oven, leave muffins in, and let sit in oven with door open for 1 hour. Spinrkle with cinnamon and let cool. Store in refrigerator.

** To make them a little lighter and fluffier, add one egg.**

Recipe modified from original found HERE.

Oopsie Rolls (Phase 3)

3 large eggs
dash of salt
pinch of cream of tartar
3 ounces cream cheese (Do not soften)

Separate the eggs and add, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly. Bake on parchment paper about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store them in a bread sack or a ziplock.

Recipe found HERE.

Coconut Flour Pancake (Phase 3)

1 whole egg and 2 additional egg whites
2-3 T coconut flour( put in a strainer to sift our lumps)
a couple of tablespoons of Flax meal, i LIKE TO ADD A LITTLE RAW COCONUT PIECES TOO, about 1/4 c. lowfat milk
some vanilla stevia drops

Mix ingredients with a fork or whisk and pour into a pan coated with coconut oil and/or butter . I cut up some strawberries 2-3, and a few blueberries and sprinkle with a little Stevia drops.

Recipe found HERE.

Marinara Sauce

4 large tomatoes or as many as you want if you wish to increase the recipe
1 cup chicken or vegetable broth
1 6 ounce can tomato paste
1 tablespoon dried basil or fresh rolled and chopped basil to taste
2 tablespoons minced onion
2 cloves of garlic crushed and minced
1 teaspoon dried oregano
Salt and pepper to taste
Cayenne pepper to taste
Pinch of marjoram

Chop tomatoes or puree in a food processor for a smoother texture, add spices and heat in a saucepan. Allow to slow cook for 30 minutes to an hour. Allow the liquid to reduce or add additional water to achieve desired consistency.

Makes 2 or more servings.

Recipe found HERE.

Mug Cake (Phase 3)

4 Tbsp almond flour
4 Tbsp sugar alternative
2 Tbsp Cocoa Powder (or peanut butter or cinnamon)
1 egg
3 Tbsp milk
3 Tbsp oil
Splash of vanilla extract

Mix dry ingredients in a coffee mug, add egg and blend. Add milk, oil, vanilla and blend. Microwave for three minutes. Let cool and place on plate.

*Sometimes I would 1/2 the recipe and use just an egg white and it always turned out fine.*

Recipe found HERE.

Cauliflower Pizza Crust (Phase 3)

1 cup cooked, cauliflower
1 egg
1 cup mozzarella cheese
1/2 tsp fennel
1 tsp oregano
2 tsp parsley
Pizza or alfredo sauce
Toppings (make sure meats are cooked)
Mozzarella cheese

Preheat oven to 450 degrees Spray a cookie sheet with non-stick spray. In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley. Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).

Remove the pan from the oven. To the crust, add sauce, then toppings and cheese. Place under a broiler at high heat just until cheese is melted.

Recipe found HERE.

Creamy Tomato Bisque (Phase 3)

3 Tbsp butter
4 large or 6 medium tomatoes, diced
1 orange bell pepper, diced
4 stalks of celery, sliced
1 clove garlic, minced
1 tsp dried basil
1/2 tsp onion powder
salt and pepper to taste
pinch or two of sweetener
8 oz cream cheese
1/2 cup milk or heavy cream

Saute vegetables and garlic in butter, for approximately 10 minutes, or until very tender. Add spices and cook a minute or two more. Reduce heat and add cream cheese and milk. Cook until cream cheese is melted and mixed throughout. Transfer to a blender and blend until liquified. Serve hot. Makes approximately 6 cups.

Recipe by Meredith