HCG Friendly Recipes

Sweet n Spicy Herbal Chai

8-12 oz hot water
1 Spiced Chai tea bag
1 packet calorie free natural sweetener (Stevia, Xylitol, Sweet n Low)
1 tbs milk (only 1 serving a day)

Place hot water in cup, steep tea for 5 minutes. Discard tea bag. Stir 1 packet of sweetener. Add milk and stir. Sip and savor. You can also pour over ice cubes in a tall glass for a delicious iced chai tea. Keep a container of this tea in refrigerator to use for cooking or a quick cool pick me up iced tea.


Flavored Coffee

8-12 oz hot water
1 heaping tsp instant coffee (or Pero, Postum etc.)
1 flavored tea bag (mint, spice, raspberry, orange etc.)
1 packet calorie free natural sweetener (Stevia, Xylitol, Sweet n Low)
1 tbs milk (only 1 serving a day)

Place hot water in cup, steep tea bag for 3 minutes. Discard tea bag. Stir in coffee (or Pero, postum etc.) Add sweetener and milk. Savor the flavors and enjoy!


Sweet N Sour Vinaigrette Salad Dressing

1-3 tbs. of raw apple cider vinegar (available in health food stores)
Salt, Pepper
1/2 packet of natural sweetener (Stevia, Xylitol, Sweet n Low)

Mix ingredients in a small bowl then drizzle over salad, spinach, vegetables, stir fry (no oil) etc.


Orange Spiced Chicken w/ Broccoli

1/4 cup spiced chai tea
3 1/2 oz chicken (skin removed, no visible fat)
3 1/2 oz broccoli (cooked)
1 orange peeled and cut into small pieces

Pour spiced chai tea into pan, add chicken pieces, simmer on medium heat till chicken is well cooked. (This works well with frozen chicken tenders, just put frozen meat in pan with tea and simmer till done). Place broccoli, oranges and chicken and juice from pan in a bowl. Toss with salt, pepper, herbs and spices. Enjoy! This works well with beef or fish too.


Spinach with Veal and Crunchy Apples Salad

¼ cup spiced chai tea (see recipe above)
3 ½ oz Veal or Beef (can be cubed into bite sized pieces)
3 ½ oz Spinach Leaves
1 apple cut into small pieces

Pour spiced chai tea into pan with salt, pepper and herbs as desired. Add veal and apples to pan and simmer on medium heat till veal is well cooked and apples are tender. Cut veal into bite sized pieces. Place spinach in a deep bowl. Add veal and apple to spinach and mix with any juices from the pan. (Adding more tea makes more juice, which serves as your salad dressing). Toss with salt, pepper, herbs and spices. Enjoy! This works well with chicken or fish too.


Grilled Onions, Chicken and Grapefruit Stir Fry

3 1/2 oz chicken (skin removed, no visible fat)
3 1/2 oz red, yellow or white onion
1/2 grapefruit peeled and cut into small pieces

Put salt, pepper, herbs and spices in the bottom of a skillet. Add onions and 3 tbs. of water or herb tea. Stir-fry until tender and transparent. Remove from pan and set aside. Add chicken pieces, salt and pepper to pan and water if needed for steaming the chicken, simmer on medium heat till chicken is well cooked. (This works well with frozen chicken tenders, just put frozen meat in pan with smaller amount of water or tea and simmer till done). Place onions, grapefruit and chicken with juice from pan in a bowl. Toss with salt, pepper, herbs and spices. Enjoy! This works well with beef or fish too.


Lively Citrus Basil Chicken

3 1/2 oz chicken (skin removed, no visible fat)
3 1/2 oz tomatoes chopped
1 orange, peeled and cut into small pieces
Juice of 1/2 lemon
Basil fresh chopped or dried as desired

Put salt, pepper, herbs and spices in the bottom of a skillet. Add chicken. Drizzle with lemon juice and a bit of water if more moisture is needed. Cook 2-3 minutes. Add chopped tomatoes, chopped orange and basil. Simmer on low, allowing the juices to marinate the chicken. Turn chicken to cook both sides evenly. When chicken is fully cooked, pour chicken and sauces into a bowl or serve on lettuce leaf. Enjoy the lively colors and citrus flavors. Salt and pepper as needed.


Italian Herbed Fish with Broccoli

3 ½ oz White fish
3 ½ oz Broccoli, chopped
1 Tomato peeled and cut into small pieces
Basil, thyme, oregano. Fresh or dried.
½ lemon

Put salt, pepper, herbs and spices in the bottom of a skillet. Add fish, drizzle with lemon. Add broccoli and tomato pieces with a few tbs. of water and simmer till fish is thoroughly cooked. The tomatoes simmer with the herbs and make a tomato marinara flavored sauce. Pour juices over fish and garnish with lemon wedge.


Strawberry Chicken Salad

3 ½ oz of lettuce
3 ½ oz chicken
6 strawberries, sliced
Vinaigrette Dressing

Grill, bake or steam fry chicken. Slice into bite sized pieces. Put lettuce in bowl with sliced strawberries, put chicken in and toss. Drizzle with vinaigrette, salt, pepper and herbs as desired. Toss till lettuce is coated…use as much dressing as you like. This is my favorite salad!


Tangy Citrus Beef w/ Apples and Onions

3 ½ oz Veal or beef
Juice of ½ lemon
1 apple chopped
3 ½ oz sliced onion

Season pan with salt, pepper and spices. Add onion and a few tbs of water, simmer for a few minutes. Add meat and drizzle with lemon juice. Simmer till the meat is done. Serve with juice poured over the meat.


Sweet Basil Marinated Spinach Chicken Salad

3 ½ oz spinach
3 ½ oz cooked chicken in pieces
½ grapefruit diced into bite size pieces
2 tbs. chopped basil
Vinaigrette salad dressing (see recipe)

Put desired quantity of vinaigrette salad dressing in bottom of large bowl, add chopped basil and stir. To enhance flavors add some vanilla or raspberry Stevia drops. Add chicken, grapefruit and spinach. Toss and serve.


Tilapia with coleslaw

3 ½ oz Tilapia fish
½ lemon juice
Salt, pepper and dill
3 ½ oz shredded cabbage
½ grapefruit sliced in bitesized pieces
Vinegar and seasons

Put fish in medium frying pan, drizzle with lemon juice and slice some of the rind and put it around the fish. Season with salt, pepper, and dill. Cook on medium heat till done. Serve with shredded cabbage seasoned with vinegar, spices and grapefruit pieces. I bake 2-4 pieces of fish at a time and put in individual portions in baggies. This way the fish is ready to go.


Foil Baked Fish

3 ½ oz fish
½ lemon juice
Salt, pepper and dill

Put fish in a piece of foil, large enough to wrap around fish and seal.
Drizzle with lemon juice and slice some of the rind and put it around the fish. Season with salt, pepper and dill. Bake in oven at 350 till done. Serve with fruit and salad. I bake 2-4 pieces of fish at a time and put in individual portions in bags


Strawberry Lemonade

1 Quart Water
1 Lemon (juice only)
1 Sliced Strawberry
2 packets calorie free natural sweetener (Stevia, Xylitol, Sweet n Low)
Ice Cubes

Place 1 quart of water in a picture. Add juice of 1 lemon. Stir in 2 packets of sweetener. Add ice as desired. Garnish with sliced strawberries, or crush the strawberry and mix it in to add flavor and color. Sip with a straw and enjoy!


Sweet N Sour Lemonade

1 Quart Water
1 Lemon (juice only)
2 packets calorie free natural sweetener (Stevia, Xylitol, Sweet n Low)
Ice Cubes

Place 1 quart of water in a picture. Add juice of 1 lemon. Stir in 2 packets of sweetener. Add ice as desired. Garnish with sliced lemons and serve in a tall glass and straw. Sip with a straw and enjoy!