Main Course


"Breaded Talapia or chicken"
- Rub meat with lemon juice or dip in milk
- Crunch up melba toast and mix with seasonings of choice
- Coat meat with mixture and bake or grill on George Forman.

"Bunless Burgers-"
-Grill chicken, turkey burgers or beef patties and season to taste.
-Layer between 2 lettuce leafs
- add grilled sweet onions and tomatoes

"Meat Kabobs"
-100 grams of meat of choice
-1 sweet onion
-1/4 cup of dressing
-1 tsp Seasoning
cut meat into cubes. Cut onion into small wedges. Combine seasoning and dressing and marinate with meat and onions for 4 hours. Place on metal skewers and grill on medium heat.

"Orange Ginger Chicken"
- 100g chicken - cut into chunks
- black pepper - orange - cut in 1/4s
- 2-3 cloves minced garlic - 1/2 t basil
- 1 T fresh ginger root (about 1/2"-1" long piece, peeled & minced)
- juice of half lemon
1. Preheat pan over MED heat.
2. Sprinkle chicken with pepper.
3. Add chicken to pan and stir fry until brown on all sides, about 5-10 mins.
4. Add garlic and cook for 1 min.
5. Squeeze juice of orange quarters over chicken.
6. Peel & separate orange into sections. Add orange sections, ginger, lemon juice, and basil. Stir well.
7. Cover and simmer for about 20-30 mins.

"hCG Mixture-Yummy!"
- 3.52 oz of ground chicken (or turkey)
- 2-3 cans of organic stewed tomatoes (or crushed tomatoes if you can’t find stewed - tomatoes that don’t have sugar or corn starch in it)
- 3-4 garlic cloves, crushed
- Season with parsley, cumin, basil, rosemary, salt, red pepper flakes.
Brown chicken with seasonings and then add tomatoes. Simmer for 10 minutes.

"Slow cooker Roast-"
-1 very lean roast (trim extra fat)
- 1 whole onion chopped
- 1 whole stalk of chopped celery
- ½ cup of water
-salt & pepper, minced garlic, spice blend.
*Place all ingriedients in crock pot and cook on low for 8-12 hours . This is so yummy by itself, rolled into lettuce wraps or atop a bed of shredded lettuce!


"Garlic Chicken"
- 100g chicken400g chicken - 4 servings
- diced onion
- 3-5 cloves garlic - unpeeled & left whole
- juice of half lemon
- black pepper to taste
1. Preheat oven to 350.
2. Heat non-stick saucepan over MED.
3. Add the onion. Stir constantly until tender. 5-10 mins.
4. Transfer onions to glass baking dish.
5. Place chicken atop onions.
6. Squeeze on lemon juice & sprinkle with pepper.
7. Place garlic around and on the chicken.
8. Cover tightly either with lid or aluminum foil.
9. Cook for 30-45 mins or until chicken is no longer pink.

"Fried Chicken Tenders"
- 100g chicken
- 1 T milk
- 1 grissini
- Seasonings (salt, pepper, paprika, ground red pepper, garlic powder)
1. Preheat oven to 350.
2. Slice chicken breast into 3 tenders.
3. In small bowl, mix milk and any seasonings you prefer.
4. Grind grissini in food processor until it is a powder. (I use my coffee grinder.)
5. Put grissini powder in a separate small bowl.
6. Add chicken to milk mixture and toss to coat well.
7. Then one at a time, place chicken in grissini powder and coat both sides of chicken.
8. Place chicken in glass baking dish and bake 30-40 mins, turning over halfway through.
9. In last 5 mins, turn on broiler and broil 2-3 mins each side.
10. Serve immediately

"Taco Salad"
-2 cups of chopped romaine lettuce
-100 grams of lean ground beef
-½ tsp garlic salt
-¼ tsp of chili seasoning
- crunched up melba toast
*Saute ground beef and spices. Sprinkle on top of lettuce and top with crumble melba toast.

"Chicken vegetable Soup - YUMMY!!!!!"
- 6 cups of bouillon base
- 3, 100 grams of cooked chopped chicken
- 3 stalks of chopped celery
- 1 whole sweet onion chopped
- 2 handfuls of chopped cabbage
- 2 medium sized chopped tomatoes (optional) combine and bring to a boil. Turn heat to low and simmer for 30 minutes or until vegetable are tender adding cabbage for the last 10 minutes.

"Chinese Chicken (or other meat)"
- cubed meat 100 grams (chicken, shrimp, or steak)
- 5 Tbsp of chicken Bouillon Base
- Cabbage
- Dash of onion salt, Chinese 5 spice, salt & pepper
- 1 minced clove of garlic
- ½ packet of stevia
• Shred cabbage. Sautee minced garlic in 1 Tbsp of bouillon base. Add 2 Tbsp of base and cabbage over medium heat. Remove while still crunchy. Combine 2 Tbsp of bouillon base, onion salt, Chinese 5 spice and stevia. Pour into pan with cubed meat. Stir fry this mixture. Throw cabbage back in for 1-2 minutes until heated.

"Shake and Bake Chicken or Fish-"
- 4 chicken breasts or Fish fillets
- dash of salt & pepper, thyme, rosemary
- 1 packet of stevia
*combine all ingredients inside a bag and shake well. Grill till done.

"Seafood gumbo-"
-100 grams of seafood (any allowable combo)
- 1 chopped garlic clove
- 2 large chopped Roma tomatoes
-¼ tsp. onion salt. - ¼ tsp. Creole seasoning
- dash of garlic powder, celery salt, cayenne pepper.
- 1-2 packets of stevia
Sauté seafood with chopped garlic or high heat until browned. Add remaining ingredients and simmer on low for 15 minutes.

"Spicy Baked Chicken-"
- 4 chicken breasts
- 1 onion cut up
- 2 cloves of garlic
- Tony Chachere’s Creole Seasoning
*Season Chicken and place into baking pan. Place onions and garlic on top. Cover with foil and bake 35 minutes at 375’

"Fried Chicken-(fish works too)"
- 1 chicken breast
- 1 Tbsp. of milk
- 1 crushed melba toast
- Salt & pepper
*Dip chicken in milk and coat with crushed melba toast crumbs. Cook in non-stick pan. Salt & pepper or other spices to taste.

"Tomato Basil Chicken-"
-1 chicken breast cubed - 1 cup chopped tomatoes
- ¼ cup of water - 2 Tbsp. of lemon juice
- 2 Tbsp. of chopped onion - 2 garlic clove minced
- 3 fresh basil leaves sliced
- ¼ tsp. oregano, garlic powder, onion powder
salt, pepper, and cayenne to taste.
lightly brown chicken in saucepan with lemon juice. Add garlic, onion, spices and water. After chicken is cooked add fresh tomatoes and basil. Cook for additional 10 minutes. Add salt& pepper. * 1 serving

"Chili-"
-1 lb. of lean ground beef -3 cups of chopped tomatoes
-1 ½ cups of water -½ cup of chopped onion
-4 garlic cloves minced -tsp of garlic powder
-tsp of onion powder -tsp of chili powder
-½ tsp of oregano -cayenne pepper to taste
-salt & pepper to taste
brown beef with onions and garlic. Stir in tomatoes and water. Add spices and simmer. Top with chopped green onion
3 servings

"Chicken Egg Roll"
-2-3 big cabbage leaves
-1 cup shredded cabbage
- dash of onion salt, garlic powder and Chinese Five spice
- ½ packet of stevia
- 2 melba toast rounds
-1 chicken breast cooked and chopped
Steam big cabbage leaves for 5 minutes. Move over to side of steamer to make room for shredded cabbage. Steam for 5 min. Remove shredded cabbage to mixing bowl and mix with chicken and spices. Wrap in big cabbage leaves and crunch melba toast on top to give crunch.

"Cajun Chicken-"
- 2 chicken breasts
- a dash of salt & pepper, onion powder, garlic powder
- 2 tsp of water.
Rub spice mixture into chicken and marinate for at least 1 hour. Grill.

"Shake & Bake Talapia or Chicken-"
- Rub meat with lemon juice or dip in milk
- Crunch up melba toast and mix with seasonings of choice
- Coat meat with mixture and bake or grill on George Forman.

"Ground Meat Mix-"
-Brown 1 lb. ground meat of choice (chicken, turkey, or beef) with seasonings of choice (salt, pepper, garlic, onion salt, spice blend)
- add 1/2 chopped sweet onion
- add chopped stalk of green onions
- add diced tomatoes (about 4 roma size)
Add this mix to iceberg lettuce to make lettuce wraps or sprinkle on top of chopped lettuce for salad


                                                                                          Soups, Salads and Sauces




"Cucumber Apple Salad"
1/2 chopped apple
1 sliced cucumber
2 T. apple cider vinegar
1 T. water
garlic salt
pepper
Stevia (opt)
Chop apple and thinly slice cucumber. Combine vinegar and water. Season with garlic salt, pepper and stevia (opt) to taste.
Servings: 1 vegetable, 1/2 fruit

"Grilled Onions"
1 whole sweet onion
Sea salt
Slice sweet onion and place on preheated George Foreman grill. Sprinkle with sea salt. Grill 4-5 min. until tender and juicy. (Grill with your meat to flavor both the meat & the onion.)

"Lemon Zest Asparagus"
1/3 lb. asparagus
1 T. fresh lemon juice
Sea salt
Ground pepper
Rinse asparagus and break off any tough, white bottoms. Cut into 1-2 inch sections, slicing the asparagus at a slight diagonal. Fill med sized pan half way with water and bring to a boil.. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 min. Drain hot water. While asparagus is still hot, toss them in bowl with lemon juice. Salt and pepper to taste. Serve warm or room temp.
servings: 1 vegetable

"Baked Vidalia Onion"
1 Vidalia Onion (med. sized)
Sea Salt
Pepper
Remove the outer layers and roots from onion. Wrap in foil. Bake in Preheated oven at 350 degrees for at least one hour. Remove from foil and season with salt and pepper to taste.
servings=1 vegetable

"Strawberry Chicken Salad"
3 1/2 oz of lettuce
3 1/2 oz Chicken
6 strawberries, sliced
Sweet N Sour Vinaigrette Dressing
Grill, bake or steam fry chicken. Slice into bite sized ieces. Put lettuce in bow with sliced strawbewrried, put chicken in and toss. Drizzle with vinaigrette, salt, pepper and herbs as desired. Toss till lettuce is coated.

"Sweet N Sour Vinaigrette Salad Dressing"
1-3 Tbs of raw apple cider vinegar
salt, pepper
1/2 packet Stevia
Mix ingredients then drizzle over salad, spinach, vegetables, or stir fry.

"Roasted Asparagus-"
-100 grams of asparagus - 1-2 cloves of minced garlic
- ½ tsp of parsley - ¼ tsp of oregano
- salt & pepper to taste
preheat oven to 400. Trim asparagus and lay on non-stick aluminum foil. Add seasonings. Wrap all end of foil making a sealed pocket. Roast for 15-20 minutes.

"Effortless Cream of Chicken Soup"
- 100g cooked chicken - celery (allowed amount)
- 3 cloves garlic - 1-2 c broth
- 1 T dehydrated minced onion - 1/2 t parsley
- 1/2 t basil - ground white pepper (to taste)
- salt (optional)
1. Preheat saucepan over MED-HI heat.
2. In food processor, combine all ingredients and pulse until reaches desired consistency.
3. Pour into saucepan and bring to boil.
4. Reduce heat to simmer, cover, and heat 20-30 mins.
5. Serve.

"Tangy Tomato Soup"
-1 cup of Chicken bouillon Base
- 1 large tomato
- 1 clove minced garlic
- ½ tsp onion salt
- ½ packet of stevia
- ½ tsp of basil
- salt and pepper to taste
Sautee garlic in 1 Tbsp of bouillon base and set aside. Puree tomatoes in blender an then cook over medium heat to a boil. Turn heat to low. Add remaining bouillon and spices. Cover and simmer for 10 minutes.

"Chicken vegetable Soup - YUMMY!!!!!"
- 6 cups of bouillon base
- 3, 100 grams of cooked chopped chicken
- 3 stalks of chopped celery
- 1 whole sweet onion chopped
- 2 handfuls of chopped cabbage
- 2 medium sized chopped tomatoes (optional)
combine and bring to a boil. Turn heat to low and simmer for 30 minutes or until vegetable are tender adding cabbage for the last 10 minutes.

"French Onion Soup-"
- Saute 1 onion thinly sliced with 3 garlic cloves minced for 10 minutes
- Stir in powder stevia ( 1 tsp)
- Cook 10 minutes
- Add 2 cups of beef broth and bring to a boil.
- Reduce heat to simmer, cover and cook 20 minutes.
- Add salt & pepper to taste.

"Sauteed Baby Spinach"
- ½ bag of baby spinach
- 1 clove of minced garlic
- 4 Tbsp. of chicken bouillon Base
Saute garlic in 1 Tbsp. of chicken base or water. Add remaining base and spinach and toss till it starts to get soft. Remove before it turns to mush.

"Taco Seasoning"
- 1 T chili powder - 2 t onion powder
- 1 t ground cumin - 1 t garlic powder
- 1 t paprika - 1 t ground oregano

"Chicken "Gravy"
- 1/2 c homemade broth - 1 grissini
- Add 1/4 c broth to small saucepan and bring to boil.
- While broth is heating, grind grissini in food processor until it is a powder. (I use my coffee grinder.)
-Add the powdered grissini to the pan, whisking constantly until dissolved.
-Still whisking, add remaining 1/4 c broth.
-Reduce heat to MED and whisk for 3-4 mins, until thickened.
-I usually add some salt, pepper, thyme, sage, or poultry seasoning, etc for more flavor. Feel free to add any spices you like.

"Smoky BBQ Sauce"
- 2 T sugar free tomato sauce
- 2-3 T water - 1/2 t dehydrated minced onion
- 1/2 t red wine vinegar or apple cider vinegar
- 1/4 t sugar free liquid smoke
- 1/4 t paprika - 1/4 t chili powder
- 1/8 t cinnamon - 1/8 t cloves
- 1/4-1/2 t sugar substitute (if needed)
- salt/pepper (to taste)
1. In small non-stick saucepan, combine all ingredients and bring to boil.
2. Reduce heat and simmer 20 mins.

"Spicy Mustard Dressing - (delicious!)"
- ½ bottle of organic apple cider vinegar
- ¾ bottle of amino liquids
- 2 tsp of wasabi powder
- 2 tsp of dry mustard powder
Shake well and keep refrigerated.

"Cucumber Salad"
- 200g thinly sliced cucumber (or allowed amount)
- 1 T vinegar (to taste) - 1 t dill
- 1/2 tsp stevia (as needed) - black pepper
-Combine all ingredients except cucumber & mix well.
-Toss in cucumbers.
-Cover & refrigerate. This tastes best if you wait at least one hour before serving.

"Taco Salad"

-2 cups of chopped romaine lettuce
-100 grams of lean ground beef
-½ tsp garlic salt
-¼ tsp of chili seasoning
- crunched up melba toast
*Saute ground beef and spices. Sprinkle on top of lettuce and top with crumble melba toast

"Cucumber Salad"
- 1 large cucumber
- 4 Tbsp. apple cider vinegar
- ¼ tsp garlic powder
- dash of pepper
- ½ tsp of onion salt
- 1 Tbsp of dried parsley
- 1 packet of stevia
• Combine vinegar, spices, and stevia. Toss with cucumbers and marinate for 1 hour in refrigerator.

"Slaw-"
-2 cups shredded cabbage
-Dressing to taste
*Toss and chill.

"Creole Cucumbers (chicken)"
2 cups of sliced cucumbers
1/8 tsp of Creole Seasoning
*Mix and serve
optional, add chopped cooked chicken

"Chopped Salad-"
Chop up
Cabbage
Pick lady apples
English cucumber (less seeds)
Sweet onion
Celery
Cooked asparagus (optional)
Add Dressing and toss

"Citrus Tomato Salsa-"
- 1 large chopped tomato
- 1 Tbsp. fresh lemon juice
- 1/8 tsp celery salt
- 1/8 tsp chile powder
- 3 drops of clear stevia
- 1 tsp of fresh cilantro
- 1/8 cup of dressing
combine and refrigerate

"Steak Marinade-"
- 1tsp of lemon juice
- 1 tsp of fresh cilantro
- 1 ½ tsp of spice blend
- ¾ tsp of chili powder
rub into steak

"Dressing (can use as marinade too for meat and vegetables and for all salads)"
-2/3 cup unfiltered apple cider vinegar
- 1/3 cup of lemon juice
- 1 Tbsp. of water
- Add to taste: salt & pepper, dried shallots, garlic powder, onion salt, chives, dried cilantro, parsley, basil
- Stevia (plain or Valencia orange) start with 1 dropper full and add to taste.

"Meat Marinades-"
Apple cider vinegar, lemon juice, or balsamic vinegar mixed with spice and herbs of choice. Broil or grill

                                             
                                              Desserts, Drinks


"Hot Apple Cider"

4 apples
5 C water
4 packets Stevia
1 tsp cinnamon
(opt) can add cloves or pumpkin spices too

Place 4 sliced apples in a sauce pan and cover with water. Put sweetener, cinnamon, vanilla and any other spices you like. Simmer over mediumheat for 30-40 minutes, or until apples are soft. Remove apples and divide into 4 baggies to use as a fruit snack. Serve the cider in small mug. Store remaining cider in fridge and drink up to 1 cup a day.


"Strawberry Sorbet"

When off protocol I’ll add banana or fresh pineapple, but it’s just as good without. The kids love this one, too!
- Allotted amount of strawberries
- Juice of 1 lemon - sugar substitute (as needed)
- water (if needed)
1. Freeze fresh strawberries about 1 hour.
2. Blend fresh frozen strawberries, lemon juice & sugar substitute in blender until very well blended.
3. You can serve immediately or place in freezer to allow it to firm up even further.


"Candied Apples"

-4 apples - 4 packets of truvia or stevia
- 1 tsp. of cinnamon - 2 cups of water
- 1 tsp of vanilla

    * Place 4 apples in a baking dish. Pour the water over top. Sprinkle sweetener and cinnamon over apples. Bake at 350 degrees for an hour. Take out of oven and add vanilla to the liquid and stir. Take apples out and pour sweetened water mixture over apple and enjoy!



"Strawberry shortcake-"

- plain melba toast
- add 1 drop of stevia (vanilla crème flavor)
- top with sliced strawberry
- add another drop of stevia (vanilla crème flavor)


"Onion Rings-"

-½ sliced onion rings
- 1 finely crushed melba toast
- 1 Tbsp of skim milk
-1/4 tsp cayenne pepper
salt & pepper

    * Preheat oven to 450’. In small bowl add milk, cayenne pepper, salt, pepper to make batter. In a small separate bowl place crushed melba toast. Place rings in batter bowl and toss to coat fully. Let sit in batter for couple minutes. Dip each ring into the melba toast powder. Place on cookie sheet lined with foil. Cook for 7 minutes, then flip and cook 7 more minutes.



"Citrus Tomato Salsa-"

- 1 large chopped tomato
- 1 Tbsp. fresh lemon juice
- 1/8 tsp celery salt
- 1/8 tsp chile powder
- 3 drops of clear stevia
- 1 tsp of fresh cilantro
- 1/8 cup of dressing (see recipe under Soups, Salads, Sauces)
combine and refrigerate


"Chips and Salsa"

- make pico de gallo mixture with diced tomatoes, onions, fresh cilantro.
- Use melba toast as chips


"Strawberry/orange smoothie- FAVORITE"

- 1 cup of frozen or fresh strawberries
- ½ orange or 1/3 cup of real orange juice (not from concentrate)
- ¾ cup of crushed ice
- Stevia flavor of choice (1/2 dropper full or 1 packet)
- (optional) 1 handful of frozen spinach leaves (you won’t even be able to taste these)
*Blend in blender till smooth


"Soda-"

Carbonated or not sparkling water
10-15 drops of flavored stevia


"lemonade"

- 1 cup water
- 2 Tbsp of lemon juice
- 10 drops of plain stevia
- 10 drops of lemon stevia


"Orange Julius"

- 1 orange - ice
- 5-10 drops vanilla creme liquid stevia (to taste)
- water (as needed)
1. Peel orange and place orange sections in blender.
2. Add about a handful of ice.
3. Blend.
4. Add vanilla creme stevia.
5. Blend to desired consistency. Add water as needed.


"Frozen Strawberry Lemonade"

- 1 cup of frozen strawberries
- ¼ cup lemon juice
- 1 cup of ice
- 10 drops of Lemon stevia
- 10 drops of plain stevia
*Blend in blender till smooth


"Iced Fruity Green Tea-"

- Boil 1 cup of water

- Soak 5 green tea bags for 3-5 minutes (3 pomegranate-raspberry and 2 mangosteen or mix and match)

- Pour into 2 quart pitcher and fill with water

- Add juice of 2 lemons (about 1/3 to ½ cup)

- Add 4-5 droppers full of stevia (plain or flavored, we like apricot nectar, Valencia orange, and lemon)

    * Serve Cold**    
Copyright © 2010 by BuyHcgToday.com  ·  All Rights reserved  ·  E-Mail: Support@BuyHcgToday.com
Recipe's
No Membership Fees / No Recurring Charges.
All Orders Come With Our Guides To Success.
Free Access To  Pounds And Inches A New Approach To Obesity
Written By Dr. Simeons M.D.
We Ship Same Day Ordered M-F
Toll Free 480-251-5481
 Since 2009
 

We’ve all tried diets in the past and know how difficult it can be to lose weight and keep it off. The HCG diet isn’t the newest fad, miracle cure, or food delivery service. In fact, the HCG diet has been around since the 1950's when the protocol was created by Dr. A.T.W. Simeons. Simply put, the HCG hormone allows you to maintain a very low calorie diet (VLCD), while eliminating hunger pangs. The easy-to-take hormone allows your body to unlock stored fat around the midsection (hips, belly, bottom, and thighs) as well as the upper arms. We provide you with not only HCG, but the step-by-step specifics of the diet.

 Since 2009
WELCOME TO BUY HCG TODAY
We’ve been in business for over 5 years and we were one the first company's selling homeopathic HCG drops online. Today, there are many competitors out there who don’t even sell real HCG! All of our products are safe, and contain real HCG. Active ingredients: Human Chorionic Gonadotropin (hCG) 6x, 12x, 30x, 60x. Read more about the HCG diet
WELCOME TO BUY HCG TODAY