P2 Recipes

Found these on one of the facebook HCG groups, and want to try them all...so I posted them here for easy reference!  Let me know if you try them and let me know what you think!

Apple Crisp

Filling:

1 apple
half small lemon
1 T water2 t zsweet/granulated sugar sub. (adjust amount if not using zsweet)
cinnamon

Preheat oven to 400.Peel, core, and slice/chop apple.Place apples in small baking dish.Cover with juice of 1/2 small lemon, zsweet/sugar sub., water, and few dashes of cinnamon. Toss.

Topping:

1 grissini
1t milk
1/2 t cinnamon
1/4 t nutmeg
1/4 t pumpkin pie spice

Grind grissini into a powder using food processor or coffee grinder.Add milk in 1/4 t increments. Slowly stir until mixture forms a slightly moist crumbly topping.Sprinkle on top of apple filling.Bake:Cover dish and bake 20 mins.Remove cover and broil 1-2 mins to crisp topping.

Serve immediately.
Curried Asparagus Chicken Soup

couple cups water (I used about 3)
100 grams chicken breast
asparagus (allowed amount-chopped)
1/2 t coriander
1 t curry powder
1/2 t cumin
salt / pepper to taste
1 t. garlic powder
1 t. onion powder

Poach chicken in water with spices to make broth.
Remove chicken and set aside to cool
Bring broth to a boil, add asparagus. Boil until tender.
Put asparagus with a little of the broth in blender, puree til smooth, place back in pan.
Dice chicken into cubes, and pan sear with additional curry, coriander and cumin, if desired.
Place chicken back into soup- stir well. Can let cook down to desired consistency if it's too watery. Yummy!
I go heavy on the spices, and I used hot curry powder for the extra kick, so may want to add to personal taste.

Garlic/Herb Chicken with Spicy Tomato "Relish"
100 g. chicken
onion powder
2 cloves garlic minced (or to taste) I like a LOT
generous shake of oregano, thyme, marjoram
Tomato (allowed amount)
crushed red pepper
salt/pepper to taste

Shake a generous amount of onion powder, the herbs, and garlic, and a little salt and pepper onto chicken. Rub onto chicken and place in plastic baggie to marinate for about 15 minutes.
Place in a nonstick pan with about 2 tablespoons water. Cover and poach until done. Remain covered
Dice tomato and add crushed red pepper to taste, a dash of lemon juice, onion powder, salt/pepper, and oregano. Let rest while chicken is cooking.
Pour onto chicken while still in pan and cover for about 3-5 minutes to slightly warm the tomato.

Spicy Asian Vinagrette Cucumbers
Cucumbers (allowed amount)
Splash of Braggs Amino
Splash of vinegar
Stevia to taste
Crushed red pepper

Slice cucumbers and toss in Braggs, Vinegar, stevia and crushed red pepper.
Let sit for about 10 minutes to "pickle" the cukes a bit....
Buffalo Chicken

Ingredients:
1 pound chicken breast tenders
1 cup vinegar
1 cup water
1-2 T cayenne pepper
1-2 T chili powder (adjust as needed)
Directions:
In small bowl, mix vinegar, water, and cayenne pepper. Add chicken to marinade and refrigerate for 1-2 hrs. Preheat oven to 350. Add chili powder to a small dish and dip chicken in chili powder. Place on rack in baking pan. Bake 15-20 minutes turning halfway through. Serve immediately with some homemade buffalo sauce or Frank’s Original Red Hot Sauce.

Makes 4 portions. It is wonderful sliced over salad greens.
Spicy Mustard Chicken
1 lb chicken
Juice of 2 lemon
¼ cup spicy mustard
2 tsp black pepper
2 tsp oregano
1 tsp cayenne pepper

Preheat broiler. Broil 1 side of chicken 5-10 mins until slightly browned. In small bowl, add the rest of the ingredients and mix well. Spoon mixture onto chicken. Flip over and coat other side. Broil uncooked side 5-10 mins or until no longer pink.

NOTE: This chicken stays really moist and juicy and full of flavor. Enjoy! I also like to bake this. It stays even juicier that way.


Steak (or Chicken) Pizzaiola
# 100g steak (or chicken)
# tomato (diced)
# 2-3 cloves minced garlic
# 1 t oregano
# 1 t basil
# 1/4 t chili powder
# black pepper

1. Preheat oven to 350.
2. Place 1/2 of the diced tomato in casserole dish.
3. Add meat on top of tomato and top with minced garlic.
4. In small bowl, toss the rest of tomato with the oregano, basil, chili powder, and black pepper. Place on top of steak.
5. Cover tightly with aluminum foil or with lid.
6. Bake 45-60 mins.

TIP: If using chicken, sear each side for a minute or two in a frying pan with a dash of salt/pepper (until just browned). Then follow with same steps as above.

Cinnamon Curry Chicken Soup
# 100g chicken - cubed
# diced onion (allowed amount)
# 2 c broth
# 3 cloves minced garlic
# 1/2 t curry powder
# 1/4 t cinnamon
# 1/4 t pumpkin pie spice
# salt/black pepper to taste

1. In saucepan, combine all ingredients.
2. Bring to a boil.
3. Reduce heat, cover, and simmer 45 mins.

TIP: The chicken can go straight from the freezer to the saucepan or crockpot on this one. If frozen, place the breast in whole, and then when the soup is finished, cube or shred the chicken. Very flavorful

Lemon Chicken Soup
# 100g cooked chicken breast (diced or shredded)
# chopped spinach (allowed amount)
# 2-3 c broth
# Juice of 1 lemon
# 1 t thyme
# sea salt to taste
# ground white pepper to taste
1. Preheat saucepan over MED heat.
2. Combine all ingredients.
3. Bring to a boil, then simmer 20 mins.
4. Serve.

TIP: This is an easy way to use up that boiled chicken you used to make your broth. You can even make this in the crockpot using uncooked or frozen chicken cut into cubes.


CHILLI
# 100g ground steak
# 1 tomato
# 1/2 c water or broth
# 3-4 cloves minced garlic
Seasonings (to taste):
# 1/2 t onion powder
# 1/2 t oregano
# 1/4 t cumin
# 1/4 t black pepper
# 1/4 t cayenne
# 1/4 t basil
# 1/4 t thyme

1. Preheat pan over MED heat.
2. Add minced garlic and 1 T of the water/broth to pan.
3. Saute 2-3 mins. Be sure not to burn the garlic. Add more water/broth as necessary.
4. Increase heat to MED-HI.
5. Add ground steak and saute until brown - about 5 mins.
6. Add all seasonings and cook an additional 3 mins. Continue to add more water/broth as necessary.
7. While that is cooking dice 1/2 of tomato and place other 1/2 in food processor or blender to puree.
8. Mix in tomatoes, puree, and rest of broth.
9. Turn heat down to MED-LO and simmer until it reaches desired consistency.
TIP: Mix all my spices together in a small bowl so I can add them all at once.

Chicken stir-fry
100 g Chicken breast
Shredded cabbage
Braggs Amino Acids
Fat free Chicken broth

I like to cook my chicken breast in a skillet with broth and water, shred it as it cooks, then add shredded cabbage (more broth/water as needed) and spray Braggs amino acids onto it (gives it that soy sauce flavor) and cook until cabbage is tender
Its filling and pretty good! I also like to use shrimp instead of chicken to mix it up a bit!

Vegetable Marinade
1 1/2 Tablespoon of Braggs Liquid Aminos
1 Tablespoon of Braggs Apple Cider Vinegar
1 Tablespoon of fresh squeezed Lemon Juice
Black Pepper to taste

Whish all ingredients together and pour of vegetables in Ziplock bag...let marinate about 30 minutes to 1 hour in Refrig....
Place Vegetables on George Foreman Grill...pour over excess and grill...
I used on Aspargus for Phase 2 but I am sure it would be very tasty on Zucchini for you phase 3 folks
Yummy ~Enjoy


ORANGE JULIUS

peel & slice orange....add to blender
add 5+ drops of Valencia Orange Stevia & 5+drops of Vanilla Cream---BLEND
add 1/2 c to 1 c crushed ice---BLEND

less amount of ice makes like a sorbet you can eat it with a spoon...more ice & you can slurp it with a straw!!!!

Asparagus Soup
Aspargus
Chicken broth -- be careful, choose your brand carefully
water to thin out
salt pepper
tarragon (optional, but delish)

cook til tender.. than blend to make a soup. splash a squeez of lemon at the very end.  goes with fish or chicken perfectly!