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HCG Weight Loss 500 Calorie Diet Recipes

Meal Tips & Recipes For HCG Weight Loss:

The following HCG-friendly meal suggestions will keep you full, healthy, and losing weight thanks to their high levels of lean, unprocessed proteins, as well as hearty servings of fruits and vegetables. What they lack in calories, they more than make up for in taste. Enjoy!

Entrée Salads:

Spinach with Veal and Crunchy Apples Salad

  • 1/4 cup spiced chai tea
  • 3 1/2 ounces Veal or Beef
  • 3 /2 ounces 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 until the 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 and enjoy! This works well with chicken or fish too.

 

Strawberry Chicken Salad

  • 3 1/2 ounces of lettuce
  • 3 1/2 ounces of chicken
  • 6 strawberries, sliced
  • Vinaigrette dressing (no oil)

Grill, bake or steam-fry chicken. Slice into bite-sized pieces. Put lettuce in a bowl with sliced strawberries and chicken, and toss. Drizzle with vinaigrette, salt, pepper, and herbs as desired. Toss until the lettuce is coated.

 

Sweet Basil Marinated Spinach Chicken Salad

  • 3 1/2 ounces spinach
  • 3 1/2 ounces cooked chicken cut into bite-sized pieces
  • 1/2 grapefruit diced into bite-sized pieces
  • 2 tablespoons chopped basil
  • Vinaigrette salad dressing

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.

Salad Dressings:

Sweet and Sour Vinaigrette Salad Dressing

  • 1-3 tablespoons of raw apple cider vinegar (available in health food stores)
  • salt, pepper
  • ½ packet of natural sweetener (Stevia or Xylitol)

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

 

Tangy Vinaigrette Salad Dressing

  • 1-3 tablespoons of balsamic vinegar
  • 1-3 tablespoons of brown or grain mustard
  • salt, pepper

Mix equal parts balsamic vinegar and mustard in a bowl, and then adjust to your own taste. Add salt and pepper. Get creative and add the juice of a lemon, or puree, and add a strawberry.

Entrees:

Orange Spiced Chicken with Broccoli

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

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

 

Grilled Chicken, Onions and Grapefruit Stir Fry

  • 3 1/2 ounces chicken (skin removed, no visible fat)
  • 3 1/2 ounces red, white or yellow 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 tablespoons of water or herb tea. Stir-fry until tender and transparent. Remove from pan and set aside. Add chicken pieces and salt and pepper to pan, and water if needed for steaming the chicken. Simmer on medium heat until the 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 until done.) Place onions, grapefruit, chicken, and 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 ounces chicken (skin removed, no visible fat)
  • 3 1/2 ounces tomatoes chopped
  • 1 orange, peeled and cut into small pieces
  • juice of 1/2 lemon
  • basil, freshly 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 juices into a bowl or on a lettuce leaf. Salt and pepper as needed. Enjoy!

 

Italian Herbed Fish with Broccoli

  • 3 1/2 ounces white fish
  • 3 1/1 ounces broccoli, chopped
  • 1 tomato, peeled and cut into small pieces
  • basil, thyme, oregano (Fresh or dried)
  • 1/2 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 tablespoons of water and simmer until the fish is thoroughly cooked. The tomatoes simmer with the herbs and make a tomato marinara flavored sauce. Pour juices over fish and garnish with a lemon wedge.

 

Tangy Citrus Beef with Apples and Onions

  • 3 1/2 ounces veal or beef
  • juice of 1/2 lemon
  • 1 apple, chopped
  • 3 1/2 ounces sliced onion

Put salt, pepper, herbs and spices in a pan. Add onion and apple and a few tablespoons of water, simmer for a few minutes. Add meat and drizzle with lemon juice. Simmer until the meat is done. Serve with juice poured over the meat.

 

Tilapia with Coleslaw

  • 3 1/2 ounces tilapia fish
  • 1/2 lemon juice
  • salt, pepper, and dill
  • 3 1/2 ounces shredded cabbage
  • 1/2 grapefruit sliced in bite-sized pieces
  • vinegar and spices

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 until done. Serve with shredded cabbage seasoned with vinegar, spices, and grapefruit pieces. You can cook 2-4 pieces of fish at a time and have it ready to go for other meals.

 

Foil-Baked Fish

  • 3 1/2 ounces fish
  • 1/2 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 degrees until done. Serve with fruit and salad. You can bake 2-4 pieces of fish at a time and have it ready to go for other meals.

 

Lobster with Onions and Tomatoes

  • 3 1/2 ounces lobster pieces
  • 1/2 lemon juice
  • salt, pepper, and dill
  • 3 1/2 ounces onion slices
  • 1/2 tomato cut into pieces (serves as fruit)
  • mustard and spices

Put onion and 2 tablespoons water in medium frying pan. Cook until onion is transparent. Add fish and drizzle with lemon juice, season with salt, pepper, and spices. Cook on medium heat until done. Add tomato and cook an additional 2 minutes. Season with mustard to taste and serve.

 

Southwestern Salsa Chicken

  • 3 1/2 ounces chicken
  • 3 1/2 ounces onion slices
  • 1/2 tomato cut into pieces (serves as fruit)
  • salt, pepper, and cayenne pepper
  • Stevia or Xylitol
  • spinach or lettuce

Simmer the chicken in chopped tomatoes and chopped onion. Season with salt, pepper, and cayenne pepper. Add a dash of sweetener (Stevia or Xylitol) and simmer until chicken is fully cooked. Serve over spinach or lettuce. Feel free to add a chopped orange to this recipe for a great citrus twist.

 

Orange Spice Meat Marinade

  • 1 orange
  • salt, pepper, apple cider vinegar
  • basil and herbs

Squeeze the juice of 1 orange into a bowl. Add salt, pepper, and 1-2 tablespoons of apple cider vinegar. Add fresh basil and herbs. Pour over raw fish, beef, or chicken. Marinate for 30 minutes or more. Cook meat over a grill, bake, or saute in a pan. This counts as your fruit for the meal. Pour the juice over salad or spinach, as this also makes a great salad dressing.

 

Crock Pot Meats and Soups

A tip for cooking more than one meal at a time is to put several portions of meat in a crock pot and simmer on low for 4-8 hours with plenty of water to make a soup broth if desired, herbs, herb teas, and other spices. Add onion for flavor. This makes the most tender and moist meats. When the meat is done and cooled, weigh it into 3 1/2 ounce portions and freeze anything that you won’t use within 3 days. You can use the broth to make savory soups. Just add your daily portion of vegetables, like asparagus, cabbage, or spinach, to 1 cup of the broth. If you want more liquid and volume in the bowl, add herb tea or water and season.

 

Beef and Asparagus Soup

Put 1 cup of beef broth in a bowl, add additional water as desired. Add 3 1/2 ounces of cooked beef pieces (veal is the leanest) and chopped asparagus. Season to taste. Simmer until asparagus is tender.

 

Spicy Cabbage Chicken Soup

Put 1 cup of chicken broth in bowl, add additional water as desired. Add 3 1/2 ounces of cooked chicken pieces and 3 1/2 ounces of chopped cabbage. Season to taste. Simmer until cabbage is tender. Lemon or vinegar with sweetener (Stevia or Xylitol) makes a good sweet and sour broth. Add 1 tablespoon of milk if desired.

Beverages:

Strawberry Lemonade

  • 1 Quart Water
  • 1 Lemon (juice only)
  • 1 Sliced Strawberry
  • 2 packets calorie-free natural sweetener (Stevia or Xylitol)
  • Ice Cubes

Place 1 quart of water in a pitcher. 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 and enjoy!

 

Sweet and Sour Lemonade

  • 1 Quart Water
  • 1 Lemon (juice only)
  • 2 packets calorie-free natural sweetener (Stevia or Xylitol)
  • Ice Cubes

Place 1 quart of water in a pitcher. 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. Sip and enjoy!

 

Sweet and Spicy Herbal Chai

  • 8-12 ounces Hot Water
  • 1 Spiced Chai tea bag
  • 1 packet calorie-free natural sweetener (Stevia or Xylitol)
  • 1 tablespoon 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. You can also keep a container of this tea in the refrigerator to use for cooking or a quick, cool pick me up iced tea.

 

Flavored Coffee

  • 8-12 ounces Hot Water
  • 1 heaping teaspoon Instant Coffee (or Pero, Postum, etc)
  • 1 flavored Tea Bag (mint, spice, raspberry, orange, etc)
  • 1 packet calorie-free natural sweetener (Stevia or Xylitol)
  • 1 tablespoon Milk (only 1 serving a day)

Place hot water in cup, steep tea bag for 3 minutes. Discard tea bag. Stir in coffee. Add sweetener and milk. Sip and enjoy!

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