Chicken Broth Base

Ingredients

• 6 100 gram pieces of chicken
• 9 cups water
• 1 tsp of each: garlic powder, onion salt, celery salt, poultry seasoning, and pepper
• 1 Tbsp sea salt

Instructions

1. Combine ingredients in soup pot and cook until chicken is done. About 35 minutes.
2. Take chicken out and save for recipes.
3. Freeze some in ice cube trays for sauteing vegetables.

Spaghetti & Chicken Meatballs

Ingredients

• 2 garlic flavored Melba toasts
• Lean ground chicken (100 grams)
• 1 minced clove of garlic
• 1 Tablespoon Italian seasoning
• 1/8 teaspoon garlic powder
• HCG-friendly spaghetti sauce
• Miracle noodles (angel hair)

Instructions

1. Crush Melba toast in a bag with rolling pin.
2. Combine meat, crushed Melba toast and spices; mix well.
3. Make into small meatballs. Place on cookie sheet, cover with foil and bake at 350 F until done.
4. While meatballs are cooking prepare miracle noodles by first straining the noodles. Rinse noodles under cold water using your hands for 3 – 5 minutes. Hand-dry the noodles with a paper towel.
5. Heat up the noodles in the microwave and add to sauce along with meatballs.

Chipotle Chicken

Ingredients

• 100 grams chicken breast
• 2 packets of Stevia
• 1/4 teaspoon of chipotle seasoning
• 1/8 teaspoon sea salt
• 1/8 teaspoon nutmeg
• 1/8 teaspoon pepper
• 1/8 teaspoon paprika

Grilled Lemon/Lime Chicken Kabobs

Ingredients

• 100 grams chicken breast
• 1/2 cup fresh squeezed orange
• 1/4 cup fresh squeezed lemon
• 1/4 cup fresh squeezed lime
• 1/4 cup HCG-friendly chicken broth
• 1/2 teaspoon sea salt

Spicy Chicken

Ingredients

• Chicken breast (100 grams)
• 1/4 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1 cup chopped tomatoes
• 2 tablespoons apple cider vinegar
• 1 tablespoon lemon juice
• 1/4 teaspoon garlic powder

Instructions

1.  Preheat over to 350 F.
2. Mix chili powder, cayenne pepper, and paprika in a small bowl.
3. Spread liberally on both sides of chicken. Place in a small baking dish.
4. In a separate bowl, add tomatoes, apple cider vinegar, lemon juice and garlic powder. Mix well. Then pour over the chicken.
5. Cook for 25 – 30 min. at 350 degrees.

Salsa Chicken

Ingredients

• Chicken breast (100 grams)
• Salsa (with no added preservatives or sugars)

Instructions

1. Remove all fat and skin from chicken breast.
2. Place chicken in crockpot with salsa.
3. Cook for 6 hours.

Grilled Chicken Piccata

Ingredients

• 1 lb. chicken breast
• 2 lrg. lemons
• 1 t. lemon zest
• ½ t. crushed dried rosemary
• ¼ t. salt
• ¼ t. fresh ground black pepper
• 2 T. I Can’t Believe It’s Not Butter Spray
• 1 T. capers, drained
• ½ t. dried parsley

Instructions

1. Preheat grill to medium.
2. Halve and juice 1 lemon (should have about 3 T.) set juice aside.
3. Slice remaining lemon into 8 very thin slices and set aside.
4. Place chicken breast on a large plate. In a small bowl combine, lemon zest, rosemary, salt and pepper. Sprinkle the mixture evenly over both sides of the chicken breast. Rub in with your fingers.
5. Arrange two slices of lemon on top of each chicken piece, overlapping if necessary.
6. Place chicken on grill and cover. Grill for 15-18 minutes or until no longer pink and juices run clear.
7. Meanwhile, in a small sauce pan combine the lemon juice, I Can’t Believe It’s Not Butter Spray, capers and parsley. Heat through.
8. Remove chicken to serving plates and drizzle with warm lemon caper sauce.

Makes 4 servings
Calories: 144 per serving Fat: 3g.

Chicken Zucchini Bake

Ingredients

• 1lb. chicken breast, cubed
• 1 med. onion, diced
• 8c. zucchini , sliced
• 1 clove garlic, minced
• 1(14oz.) can diced tomatoes
• 1(8oz.) can tomato sauce
• 1t. Italian seasoning
• ½c. water
• Salt and pepper to taste

Instructions

1. Preheat oven to 375 F.
2. Lightly mist a large non-stick skillet with olive oil pan spray. Cook cubed chicken in skillet over medium-high heat until no longer pink.
3. Reduce heat to medium; add onion, garlic, tomatoes, tomato sauce, water and seasonings. Heat through until thickened and bubbly.
4. Mist a 9×13” baking dish with olive oil pan spray.
5. Evenly spread 1c. chicken mixture in bottom of baking dish.
6. Layer 4c. zucchini over top. Spoon halve of chicken mixture evenly over top of first layer of zucchini.
7. Repeat layers with remaining zucchini and chicken mixture.
8. Cover with foil and bake for 1 hour or until zucchini is tender.

Makes 4….2 1/2c. servings
Calories: 190 per. Serving Fat: 3g

Mustard Chicken Wraps

Ingredients

• 1 lb. ground chicken breast*
• 2 T. mustard, yellow or Dijon
• Salt and pepper to taste
• Paprika to taste and color

Instructions

1. Mix all ingredients well. Shape into 4 equal, 4oz. patties.
2. Grill or broil as you would a hamburger.
3. Serve in a lettuce wrap, or to cut fat and calories, use for the HCG burger. You can also use this recipe crumbled and browned in a skillet. Wrap in lettuce with your choice of other vegetables, or serve over chopped salad greens.

Makes 4 servings
Calories: 135 per serving Fat: 3g.

*Note: Choose your chicken breast from the butcher section of your grocer and ask the butcher to grind them, if you don’t have a way of grinding for yourself.

Thai Chicken

Ingredients

• 1 lb. chicken breast
• 4 T. soy sauce
• 2 T. Fat Free plain yogurt
• 1 lemon, juiced
• 3 cloves garlic, minced
• 1 t. dried basil
• 1 t. ground ginger
• Dash of crushed red pepper flakes

Instructions

1. Put all ingredients, except chicken, in a gallon size Ziplock bag. Seal bag and mix well.
2. Add chicken to bag. Seal and marinate at room temperature for 30 minutes or for several hours in refrigerator, turning bag a few times to coat chicken.
3. Remove chicken from marinade and grill or bake at 375o for 15-18 minutes or until chicken is no longer pink.

Makes 4 servings
Calories: 150 per serving Fat: 3g.