HCG Recipes - Phase 3

Choco-Berry Smoothie  

Tuesday, October 30, 2007

3/4 c milk

25-30 blueberries (I use frozen)

1 t sugar free chocolate syrup

handful of ice

1. Add all ingredients to blender.
   
2. Blend until reaches desired consistency. Add more milk, if necessary.
   
3. Serve.

Posted in dessert, fruit by Renee | 0 comments

Verry Berry Syrup  

1 c berries

1/8 c water

1 T zsweet/granulated sugar sub.

1. In microwave-safe bowl, combine all ingredients and toss.
   
2. Microwave for 2-3 mins until berries start to dissolve.
   
3. Serve over pancakes, waffles, homemade ice cream, etc.

TIP: For the berries, I usually use a cherry berry blend which contains blackberries, strawberries, blueberries, raspberries, and cherries. I take it straight from the freezer into the microwave. Delicious!

Posted in fruit by Renee | 0 comments

Banana Pancakes  

1/2 banana

1 egg

1/4 t vanilla

1/8 t cinnamon

1. Preheat non-stick pan over LO-MED heat.
   
2. Combine all ingredients in food processor.
   
3. Pulse 2-3 times.
   
4. Pour into non-stick pan to make 2-3 pancakes.
   
5. Flip as needed.
   
6. When cooked through, top with butter, zsweet, & cinnamon or Very Berry Syrup.

TIP: The key to these is cooking them slowly over the lower heat. If you cook them too quickly, they will brown and the middle will not cook. So be patient. :)

Also, these are wonderful to cook up quite a few in advance and then freeze for even easier eating in the future.

Posted in banana, breakfast, fruit by Renee | 3 comments

Taco Shells  

Monday, October 22, 2007

This is an old stanby that's been around for a while. Very easy to make and really adds some crunch to your homemade tacos, tostadas, taco salad, etc.

shredded cheese

1. Place cheese in a thin layer on a piece of parchment paper.
   
2. Microwave for 1 min. at a time, until cheese is bubbly and starts to slightly brown.
   
3. While the cheese is still flexible, use the parchment paper to bend the cheese to give it a taco shape.
   
4. Let the cheese cool while in this shape. (I use a small wrapped medicine bottle tucked inside the 'shell' to help it keep its shape while cooling.)
   
5. When cooled, peel away parchment paper.

Posted in cheese by Renee | 0 comments

BLT Salad  

Friday, October 19, 2007

Salad:

salad greens

4 slices cooked NSA bacon, diced

1 tomato, diced

1 onion, chopped

1/2 cucumber, peeled & sliced

1 c bean sprouts

1/2 c mozzarella, shredded

1. Combine all ingredients in large bowl.

Dressing:

1/3 c NSA mayo (I use Duke's Mayonnaise)

1/4 c milk

1 T spicy mustard

1/2 t garlic powder

black pepper

1. Combine all ingredients and whisk together.

TIP: This makes a nice family size side salad or a very large salad entree.


Source: Jennie-O packaging.

Posted in dressing, entree, salad, side dish by Renee | 0 comments

Pumpkin Pie  

1 can pumpkin (be sure it's 100% pumpkin and not pie mix)

2 eggs

1 can evaporated milk

1 c zsweet

1 t cinnamon

1/2 t sea salt

1/2 t nutmeg

1/4 t ginger

1/4 t cloves

unbaked pie crust

1. Preheat oven to 425 degrees.
   
2. Combine all ingredients and pour into crust.
   
3. Bake 15 mins.
   
4. Reduce heat to 350 & bake 45 mins.
   
5. Cool completely before serving.

TIP: You can make this pie completely crustless, by pouring into a PAM-sprayed pie dish and following the same cooking instructions.

Posted in dessert, pumpkin by Renee | 0 comments

Pie Crust  

6 oz pecan pcs

2 oz walnut pcs

2-4 T butter

2 T zsweet

1. In food processor, combine all ingredients and pulse until reaches desired consistency.
   
2. Press down into 9" pie dish.

TIP: This crust works for all sorts of pies, cheesecakes, or even as the 'crisp' in apple crisps.

If wanting to bake separately such as for a pudding pie, simply bake @ 350 for 10 mins, until lightly browned. Cool completely before filling.

Posted in dessert by Renee | 0 comments