HCG Recipes

Though it may be true that those who attempt to substitute new ingredients for those recommended are likely harming the efficiency of the diet, it is still possible to craft recipes that are inventive and satisfying without compromising the restrictions of the diet. In that way we are happy for the “culinary geniuses” who have created and shared their recipes that can be used easily by anyone on the 500-calorie HCG diet.

The following recipes are each for 4 servings so that you do not need to make a new meal twice a day. These recipes can easily be portioned into 4 and then refrigerated or frozen for later use. You can now bring in leftovers to work for lunch without worrying about proper portions as you rush out the door. Simply portion out the meal in the evening, and you will have an easily accessible lunch for the next day.

It is important to note, however, that these recipes sometimes take some liberties in the suggested diet and substitutions, though they will make up a 500-calorie daily diet if used correctly. The reader should keep in mind what is used in each meal so that they do not exceed the daily allowed diet and should use recipes that deviate at their own discretion.

Chicken and Alternatives

Cinnamon Chicken Curry Soup

1 lb. chicken, cubed

1 cup diced onion

6 cups broth

6 cloves minced garlic

2 tsp curry powder

1 tsp cinnamon

1 tsp pumpkin pie spice

salt and black pepper to taste

In saucepan, combine all ingredients. Bring to a boil. Reduce heat, cover, and simmer for 45 minutes.

Melba Toast Bruschetta

4 slices Whole Wheat Melba Toast

1 Tomato

Basil

Oregano

Cilantro

Garlic

Pepper

Salt 21

Juice of ½ lemon

14 oz. Chicken

Chop desired quantity of tomatoes and mix with spices and lemon juice. Set mixture in fridge. Chop and sauté chicken and add spices to taste. Mix chicken in tomato mixture. Spoon on to Melba toast and eat the remainder with a spoon.

Chicken Apple Salad

1 lb. chicken cooked and diced

4 apples diced

4 stalks celery diced

½ c. Lemon juice

1/2 tsp Cinnamon

Dash of nutmeg

Dash of cardamom

Dash of salt Stevia to taste

Wedge of lemon

Mix ingredients together, sprinkle with Stevia and cinnamon. Chill for 20 minutes. Serve with a wedge of lemon and enjoy. Mix in non-fat, plain yogurt for a creamier texture.

Chicken Stir Fry

1 lb. Chicken

Green cabbage

Onion Broth Braggs liquid aminos

Slice chicken and cabbage. Chop onion and celery small. Stir-fry over med with some chicken broth and Braggs liquid aminos.

Chicken Fajitas

(10 times seasoning recipe, to be made in bulk and stored in a covered jar. Use 1 teaspoon of the mix for 1 serving of chicken)

Seasoning Mix

(1/3 cup + 4 tsp) 2 tsp Chili Powder

(1/4 cup + 2 tsp) 2 tsp Salt

(1/4 c + 2 tsp) 1 tsp Paprika

(7.5 tsp) 3/4 tsp crushed chicken bouillon cube

(5 tsp) 1/2 tsp Onion Powder

(2.5 tsp) 1/4 tsp Garlic Powder

(2.5 tsp) 1/4 tsp Cayenne Pepper

(2.5 tsp) 1/4 tsp Cumin

1 lb. boneless, skinless chicken breasts cut into thin strips

2 Tbsp fat-free chicken broth

1 cup onion, sliced

1 tsp fajita seasoning mix (above)

Lettuce, shredded or use as a wrap cilantro

Combine all of the ingredients in a small bowl. Cook and stir chicken with broth in skillet until almost done, remove. Cook the onions in broth, but not all the way - the onions and the chicken will finish cooking when you add the seasoning. Add back the chicken, seasoning mix and more broth if necessary. Cook and stir on medium heat 5 minutes or until chicken is cooked through and the onions are tender.

Serve over thinly sliced lettuce and top with fresh cilantro. Or use a lettuce leaf for a wrap.

Veal or Chicken Piccata

1 lb. veal scallops or chicken

2 cups low-salt chicken broth

4 large garlic cloves, pressed

Juice of 1 lemon

6 Tbsp capers, drained

Parsley for garnish

Cabbage, beet greens or fennel bulbs

This recipe breaks from tradition in that the veal is not dredged in flour prior to cooking. Chicken breasts that have been thinly pounded would also work well for this recipe. Season veal with salt and pepper. In a non-stick pan, add veal and cook until tender, about 30 seconds per side. Transfer veal to platter and keep warm. Add half the broth to deglaze pan. Add garlic to skillet and sauté 30 seconds. Boil until broth is reduced to glaze, about 2 minutes. Stir in remaining broth, lemon juice and capers. Simmer until mixture is reduced to 1/4 cup, about 2 minutes. Pour over veal. Garnish with parsley. Serve with wilted cabbage, wilted beet greens or sautéed fennel bulbs.

Herbed Omelet

1/8 to 1/4 c. organic chicken broth

1/4 cups red bell peppers, diced

1/4 cups scallions, sliced

1 cloves garlic, minced

10 slices Melba Toast, whole-wheat

1/4 cups cottage cheese, low fat

3 eggs

8 egg whites

3/4 cups milk, fat-free evaporated

1 Tbsp basil, fresh, minced

1 Tbsp rosemary, fresh, minced

2 tsp chives, fresh, minced

1 Tbsp parsley, fresh, minced

Preheat the oven to 350 degrees. Sauté the pepper, and scallions in chicken broth for 6 minutes. Add the garlic and sauté for 3 more minutes. Place the toast slices in a large casserole dish. Combine the remaining ingredients and pour the egg mixture on top of the toast. Add the cooked vegetables. Bake for about 25-40 minutes until the omelet is slightly puffed and set. (Makes 6-8 servings)

Beef

Italian Wedding Soup

½ c. diced onions as a flavor enhancer

Minced garlic to taste

6 cups of broth

4 cups chopped spinach

1 lb. meatballs

1 tsp each of thyme, oregano, basil and any other Italian spice that you like

Salt and pepper

Chopped parsley

Lemon rind

Minced garlic

Add onions, garlic and 1/4 cup of broth to a small soup pot. Cook until onions start to wilt. Add spinach and stir until spinach starts to wilt. Add spices and herbs. Stir until liquid is almost cooked off. Add meatballs and rest of broth. Bring to a boil. Boil for a few minutes. Add salt and pepper to taste. This can be served with a small helping of gremolata. Gremolata can be made with chopped parsley, lemon rind and minced garlic.

Straight Up Chili

1 tsp granulated garlic

3 Tbsp chili powder

3 tsp salt

3 Tbsp cumin

2 tsp oregano

2 tsp pepper

2 1/2 quarts water

2 quarts organic beef broth (check it has no sugar)

5 cans (14 oz.) diced tomatoes

1 lb. hamburger

For the 5 cans (approx. 15 ounce size) of tomatoes. In 12 qt. stockpot, brown the hamburger, when pretty well brown add 2-3 diced large onions, cooking and browning, then add the spices to your chili. Celtic sea salt and pepper, chili powder, cumin, garlic (powdered, fresh or in jar. Add water, beef broth, and tomatoes. Bring to a simmer (scraping all the brown bits off the bottom) and turn off heat. This ought to add up to about 7-8 quarts of soup, if not add more water.

Rosemary Garlic Steak

1 pound steak 33

4 Tbsp Rice Vinegar

4 tsp Rosemary

4 tsp Garlic paste (3-5 cloves minced)

2 tsp Crushed red pepper

In small dish, add rice vinegar. Add steak and coat. In small bowl, combine rosemary, garlic, and red pepper. Rub on both sides of steak. Place steak in small dish, cover, and refrigerate 4 hours - overnight.

Grill to your preference.

Beef with Cabbage Lettuce Wraps

1 lb. Ground Beef

4 Cloves Garlic, Minced

¼ c. Organic Chicken Broth

2 c. Cabbage, Shredded

¼ c. Fresh Cilantro

Salt and Pepper to taste

8 Large Lettuce Leaves. Romaine or Iceberg

Hot sauce- optional

Heat skillet. Add ground beef, garlic and brown the meat. Take out and set aside. Put cabbage in the skillet. Add salt and pepper. Add 1/4 cup broth. Cook until tender. Add beef to the cabbage. Cook 1 minute on high heat. Remove. Place in lettuce leaves. Add hot sauce if desired.

Crockpot Roast

1 lb. steak

Onion soup mix

4 cups beef broth

Black pepper to taste

Add steak to crock pot. Cover with remaining ingredients. Cook for several hours until done to your preference.

Seafood

Shrimp Hot ‘n’ Sour

1 lb. shrimp

Bok Choy or Asparagus

8 cups broth

¼ c. rice vinegar

¼ c. Braggs Liquid Aminos

2 tsp stevia

1 tsp white pepper

1 tsp ginger

Crushed red pepper

In saucepan, combine broth, vinegar, Bragg Liquid Aminos, stevia, ginger, and white pepper. Bring to boil. Reduce heat, cover, and simmer for 2-3 minutes. Add shrimp. Return to boil. Add vegetable, cover, and simmer for 2-3 minutes. Sprinkle with crushed red pepper and serve.

Crab Cakes

1 lb. crab meat

4 Grissini (ground into powder) or coconut flour

4 tsp Parsley

2 tsp Tarragon

2 tsp Paprika

2 tsp Lemon juice

1 tsp Cayenne

1 tsp White Pepper

1 tsp dry mustard

1 tsp Seafood Seasoning (optional)

Grind Grissini into powder and place into small dish. In bowl, combine crabmeat and remaining ingredients. Mix well and form into patties. Coat each side of patty with grissini powder. Brown in non-stick skillet over MED heat for 3 minutes each side, OR place on the grill for 4-5 minutes OR Serve immediately. Pace them on a non-stick baking sheet at 350 for 10-15 mins. Then broil for 1-2 minutes each side to brown.

Lemon Oregano Whitefish with Asparagus

1 bunch asparagus

Salt and pepper

1 pound whitefish

Juice of one lemon

4 tsp oregano

Preheat the oven to 400 F. Snap off woody ends of asparagus and discard. Tear off a large sheet of non-stick aluminum foil. In the center of this sheet, place asparagus spears and sprinkle with salt/pepper. Place whitefish on top of asparagus. In small bowl, combine lemon juice and oregano, and pour over fish. Fold up edges and completely seal packet on all sides. Bake 10-20 minutes, until fish flakes.

Garlic Shrimp

1 pound shrimp (peeled and deveined)

12 cloves minced garlic or 4 tsp garlic paste

2 cups broth

4 bay leaves

2 tsp parsley

1/2 tsp dried thyme

1/2 tsp crushed red pepper

Heat nonstick pan over MED-HI heat. Mix 4 Tbsp of the broth with red pepper, minced garlic, and bay leaves. Add to pan. Cook less than a minute. Be sure not to burn the garlic. Add shrimp. Cook 3 minutes. Remove shrimp from pan. Add the remainder of the broth, parsley and thyme. Bring to a boil. Cook for 1-2 minutes until reduced by half. Return shrimp to pan and toss to coat. Discard bay leaves and serve.

Vegetarian and Vegan Options

Blueberry Puree Compote

2 cups fresh blueberries

1/2 Apple, peeled and cored

1/4 tsp Stevia powder

Combine all ingredients in a blender, and mix until smooth. Spoon the mixture into small Corningware or stoneware baking dishes, about 1/2 cup per bowl. Bake at 300 deg for about 15-20 min. Allow to cool before serving. This recipe makes 4 servings of fruit for the Simeons protocol.

Tomato Soup

4 cups tomatoes

4 cloves minced garlic

2 cups water

2 tsp basil

2 tsp onion powder

Salt

Black pepper 17

Preheat broiler. Cut tomatoes in half. Place tomatoes on nonstick baking sheet, flat side down. Broil for 5-10 minutes, or until the skins are blistered and blackened. Let cool, then remove skins & seeds. In a medium sized saucepan, heat half of the water over medium heat. Add onion powder & cook for 5 minutes. Add garlic and cook for 2 more minutes. Place tomato in a blender or food processor and puree until smooth. Stir tomato puree into saucepan and add the rest of your water. Bring to a boil then reduce to simmer for 5 minutes. Stir in basil and season with salt and pepper.

Vegan Thai Soup

1 Cup Water

1 Dropper Dark Chocolate Stevia

1 Tbsp Apple Cider Vinegar

1 tsp Dehydrated Onion

2 Scoops Protein Powder

1/16 tsp Chili Powder

1/8 tsp Celtic Sea Salt

1/4 tsp Coriander

1/2 tsp Garlic Powder

1/2 tsp Ginger Powder

2 stalks celery chopped or 1 1/2 cups asparagus

1 1/2 tsp Konjac Flour

Miracle Noodles (optional)

Put all except final 2 ingredients in and puree for 50 seconds. Next add the Konjac flour and puree again for another 50 seconds. Put reserved chopped celery in bowl with noodles and pour soup over the top.

Deviled Eggs

8 hardboiled eggs

1 Tomato, Minced

Minced Fresh Parsley

Salt and Pepper to taste 20

Cut eggs in half and throw out 6 of the 8 yolks. Mince tomato and parsley. Mix in with the final yolk, adding salt and pepper. Add a tiny splash of apple cider vinegar. Fill the egg whites (not enough to actually "mound" the whites, but plenty for each).

Cucumber Mint Salad

2 cucumbers - sliced or diced

1 Tbsp Vinegar

1 tsp Black Pepper

1 tsp Minced Garlic

1 tsp Dried Mint

Toss and mix all ingredients. Cover. Refrigerate for at least 1 hour. Toss before serving.

Onion Rings

1 Tbsp Skim Milk

1/4 tsp Cayenne Pepper

1/4 tsp Salt

1/4 tsp Pepper

½ c. sliced onion rings

1 Grissini

Preheat oven to 450. In a small bowl, add milk, cayenne pepper, salt, and pepper. Mix to make a batter. Grind grissini in food processor until it is a powder. Put grissini in a separate small bowl. Place rings in batter bowl and toss to coat fully. Let sit in batter 2-3 minutes then toss again. Dip each ring into the grissini powder by hand. Place on cookie sheet lined with non-stick aluminum foil. Cook 6-7 minutes. Then flip, cooking an additional 6-7 minutes. Serve immediately.

Balsamic Steamed Greens with Onion and Garlic

This same recipe can be used with any of the greens approved for the Simeons protocol. Steamed greens will be the main staple side dish for most people on the protocol. The greens include:

- Beet Greens - Kale

- Bok Choy - Mustard Greens

- Cabbage – Green, Red, Napa

- Chickory - Spinach

- Collard Greens - Red or Green Swiss Chard

- Dandelion

Coarsely chop 1-2 cups of greens. On some of the sturdier greens, such as kale or collard greens, you will want to remove the tough central stalk portion of the leaf. Finely chop 1/4 to 1/2 of an onion, and mix in the chopped greens. Place in the upper compartment of a steamer pan, with about 1" of purified water in the bottom. Bring the water to a boil, then reduce heat to a simmer. Periodically check to make sure the greens don't overcook. For maximum health benefits, the leaves should be tender and bright green and not overcooked. When done, remove from the steamer to a large serving bowl. Add 2-3 Tablespoons of balsamic vinegar along with a tablespoon of toasted garlic granules. Toss thoroughly and serve. On average, these greens will be about 5-10 calories per one-cup serving.

Arugula with Strawberry Vinaigrette

Fresh organic Arugula

Strawberries

Apple cider vinegar

Stevia

Pepper 1 cucumber, chopped 1 tomato, chopped

Puree strawberries, vinegar, stevia, pepper. Pour over arugula or salad greens. Add chopped cucumber, tomato if mixing veggies. Also makes a great marinade or sauce for entrees.

Dressings and Sauces

Spicy Tomato Salsa

4 medium tomatoes, diced

1/2 medium cucumber diced

1 bunch cilantro, coarsely chopped

1 medium (or large) red onion, diced

2 Serrano chilies, finely chopped

1 garlic clove, minced

Juice from 2 limes

Gently combine all the salsa ingredients in a non reactive bowl and let sit for the flavors to combine at least 30 minutes.

Cucumber Sauce

2 Tbsp Fat Free cottage cheese

1/2 of a peeled/seeded cucumber cut into chunks

1 tsp garlic

1/4 tsp onion powder

Touch of salt/pepper

Mix all ingredients in blender. Refrigerate until cold, serve.

Catsup

3 ounces Tomato Paste

3 Tbsp Apple Cider Vinegar

1 Tbsp Lemon Juice

¼ teaspoon Celery Salt

½ tsp Paprika

1/4 tsp Mustard Powder

Pinch of Nutmeg and Clove

Pinch of Black Pepper

¼ tsp Onion Powder

1/4-tsp Garlic Powder

Stevia to taste

Dissolve spices in vinegar and lemon juice. Add tomato paste and mix thoroughly. Add additional lemon juice, vinegar or a little water until desired consistency is reached.

Raspberry Vinaigrette

2 tablespoons raspberry vinegar

1/8 teaspoon salt and pepper

Freshly ground pepper to taste.

Whisk vinegar, salt and pepper in a small bowl. Drizzle over salad greens or chicken.

Drinks

Sweet ‘n’ Sour Lemonade

1 Quart Water

1 Lemon (juice only)

2 packets calorie free natural sweetener (Stevia)

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.

Chai

8-12 oz hot water

1 Spiced Chai tea bag

1 packet calorie free natural sweetener (Stevia, Xylitol, Sweet n Low)

1 Tbsp Milk

Place hot water in cup, steep tea for 5 minutes. Discard tea bag. Stir 1 packet of sweetener. Add milk and stir. You can also pour over ice cubes in a tall glass for a delicious iced chai tea.