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.