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Cheese Crisps (P1 & P3)

What you will need for this blissful snack:

1 cup of grated cheese (Hard cheeses, such as Parmesan, Romano, Asiago, etc; will make a crisp “shell”, whereas cheddar will be more chewy and “lacey”, though still firm. Softer cheeses such as mozzarella will not work well.)
Baking sheet
Parchment paper (no foil, you must use parchment)
Seasonings *optional (no sugars or starches)

Preheat oven to 350 degrees.

Toss cheese with seasonings of your choice-(about half a teaspoon for a cup of cheese)garlic powder, hot pepper powder, chili powder or even cinnamon. You can leave plain if you like.

Pile two tablespoons of grated cheese on a baking sheet covered with parchment paper. Flatten the tops so they are in more or less an even pile. There should be at least a couple of inches between each pile.

Bake 5 to 7 minutes until they are a light golden brown (they will be a little darker at the edges). It happens fast, so watch carefully.

If you want to mold them into a shape, you want to “drape” them while still warm. You can make cups over an upturned glass, or “taco shell” shapes by draping over any cylindrical object that is at hand (rolling pin, side of glass)

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Chicken Vindaloo (P2)

Pack in the flavor with spices, not fat!  This spicy dish will warm up your belly on a cold winter day.  Serve with riced cauliflower #nomnom

Minutes to Prepare: 30
Minutes to Cook: 30
Servings: 4

400 grams boneless skinless chicken breast, cubed
1 TBS chili powder or 6 dried hot chilis, ground
1 TBS paprika
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp black pepper
2 tsp garam masala
1/2 tsp tumeric
10 garlic cloves
1 TBS chopped fresh ginger
4 TBS cider vinegar
1 shallot diced
4 cloves garlic chopped
2 celery stalks diced
1 Jalapeno diced (optional)
1/2 cup tomato puree
1 cup beef or chicken broth
2 TBS cider vinegar
2 TBS chopped cilantro
Kosher Salt

Directions

*this can be done with 1 TBS red or yellow curry powder and 1 TBS paprika to substitute all the other dried ingredients.

1 TBS chili powder or 6 dried hot chilis ground
1 TBS paprika
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp black pepper
2 tsp garam masala
1/2 tsp tumeric
10 garlic cloves
1 TBS chopped fresh ginger
4 TBS cider vinegar

Put the garlic, ginger, and vinegar in a food processor and puree until the garlic is not too chunky anymore. Add the dry ingredients and pulse to make the curry paste.

1 shallot diced
4 cloves garlic chopped
2 celery stalks diced
1 Jalapeno diced (you may not need this)
1/2 cup tomato puree
1 cup beef or chicken broth
2 TBS cider vinegar
2 TBS chopped cilantro
Kosher Salt.

use 1 TBS of curry paste and coat the chicken cubes, cover and refrigerate for 1 hour at least overnight is best.

In hot sauté pan, hit it with the Misto Atomizer and sear off the meat cubes and put them into 2 qt pot.
Sate the shallots and the garlic and celery with a little more misto and a splash of water here and there to keep things from burning. Add 1 TBS of curry paste and brown then add tomato puree and mix well.
Deglaze with beef broth and pour over chicken cubes in the pot. Add the vinegar and jalapenos(if desired), bring pot to a boil stirring often, reduce heat to simmer and cook 20 minutes until sauce has reduced and thickened.
Serve with Miracle Noodle Rice Beads or Steamed Cauliflower. Season with fresh Cilantro.

*recipe from HelloJody

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Holiday Jalapeno Poppers (P3)

Need a Phase 3 friendly HCG appetizer idea?  How about these cheesy Jalapeno Poppers?

Jalapeno Poppers (Phase 3)

Ingredients

10 or more whole canned jalapenos
¼ cup softened cream cheese
3 tablespoons grated parmesan cheese
1 egg beaten
3 tablespoons olive oil
¼ teaspoon garlic powder
Pinch of cayenne pepper

Directions

Mix parmesan, garlic powder, and cayenne pepper together and set aside.
Stuff jalapenos with cream cheese (inject the cream cheese into the jalapeno
for best results) dip the stuffed jalapenos into the egg and coat with
parmesan spice mixture then fry for 3 minutes in the olive oil or until golden
brown. Remove and drain. Keep in the oven to keep warm and serve hot.

Tomato Frittata (P3 & Loading)

INGREDIENTS

4 ripe tomatoes
2 pieces of bacon, cooked and diced
4 eggs
1 tablespoon ghee (clarified butter)
Salt and pepper to taste

DIRECTIONS

Preheat the oven to 425ºF. Cut the tops of the tomatoes off. Using a paring knife, spoon, or fork, clean out the inside of each tomato — think of it as creating a tomato ramekin.
Evenly divide the diced bacon between the four tomatoes. Scramble four eggs separately and pour one by one into each tomato ramekin, right on top of the diced bacon.
Divide the ghee evenly between the four uncooked eggs and top each egg in a tomato. Sprinkle salt and pepper over the tomatoes to taste.
Place the tomatoes in a Pyrex baking dish and bake for 40 or 50 minutes until the eggs are cooked through. Enjoy hot.

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Egg & Spinach Omelet (P2 & P3)

This recipe is good for Phase 2 and Phase 3 of the HCG diet.  If you are in Phase 3, feel free to use oils and additional vegetables or cheese as ingredients.

1 egg plus 2 egg whites
1 tbsp milk (optional)
1/2 TBSP dehydrated minced onion or granulated onion
shredded baby spinach leaves
Heavy sprinkling of Old Bay Seasoning or desired seasoning (starch & sugar free)

Cook either as an omelet or as scramble. If as an omelet, pour egg mixture into heated non-stick pan, cook until underside is firm. Sprinkle with onions, and spinach leaves and fold over. If cooking as a scramble, pour in eggs and cook for a few seconds. Then add additional ingredients and stir to finish scrambling.