Beef & Cabbage Stew

Ingredients

• 1 lb. (95%) lean ground beef
• ½ med. onion, chopped
• 2 stalks celery, with leaves, chopped
• 12 c. cabbage, shredded
• 4 c. beef broth
• 1 clove garlic, minced
• ½ t. dried parsley
• ¼ t. onion salt
• ¼ t. celery salt
• Pepper to taste

Instructions

1. In a large stock pot add cabbage and beef broth.
2. Cover and heat on medium-high until boiling,

reduce heat to low. In a large non-stick skillet brown ground beef and drain grease if needed.
To browned beef add; onion, celery, garlic and seasoning. Cook and stir until vegetables are
slightly tender. Add beef mixture to cabbage. Simmer uncovered, on low until cabbage is
tender.

Makes 4 servings of 2 ½ cups each
Calories: 198 per serving Fat: 4.5g.

Chicken Fajita Soup

Ingredients

• 1 lb. chicken, cooked and shredded
• 6 c. chicken broth
• 4 lrg. Zucchini, sliced
• 1 (14oz.) can diced tomatoes with green chilies
• 1 med. onion, chopped
• 1 clove garlic, minced
• 1 T. Fajita or other Mexican seasoning
• ¼ c. fresh snipped cilantro
• Salt and pepper to taste

Instructions

1. In a large stock pot combine chicken broth, zucchini, and tomatoes with chilies, onion, garlic, and seasoning.
2. Bring to a boil over medium-high; reduce heat.
3. Simmer covered for 15-20 minutes or until zucchini is tender.
4. Stir in cooked chicken; heat through.
5. Just before serving stir in snipped cilantro.

Makes 4 servings of 2 ½ cups each
Calories: 190 per serving Fat: 3g.

Italian Veal Soup

Ingredients

• 1 lb. veal or beef, 1-inch cubes cut for stew
• 2 c. beef broth
• 8 c. cabbage, coarsely chopped
• 2 stalks celery, cut into ½ inch pieces
• 4 green onions, cut into ½ inch pieces
• 2 cloves garlic, minced
• 1 (14oz.) can diced tomatoes
• 1 (8oz.) can tomato sauce
• 1 bay leaf
• ½ t. crushed rosemary
• 1 t. Italian seasoning
• Salt and pepper to taste

Instructions

1. Cooking time 7-9 hours.
2. Place all ingredients into a 4 quart or larger crock pot or slow cooker.
3. Stir well. Cover; cook on low for 7-9 hours until meat is very tender.
4. Remove bay leaf before serving.

Homemade HCG-friendly Chicken Broth

Ingredients

• 4.85 oz. Chicken Breast
• Parsley
• Onion Powder
• Garlic
• Thyme
• Rosemary
• Oregano
• Basil
• Bay Leaf
• Sea Salt
• Black Pepper

Instructions 

1. Fill saucepan 3/4 full with water. Bring to a boil.
2. Add chicken and seasonings.
3. Boil for 20minutes.
4. Remove boiled chicken and save for later.
5. Strain out bay leaf & seasonings. Serve!

Mexican Chicken Soup

Ingredients

• 100g cooked chicken, shredded into bite-sized pieces
• 3-4 cloves minced garlic
• 1 t cumin
• 1/2 t onion powder
• 1/2 t chili powder
• 1/2 t cayenne (use less if you don’t want it as spicy)
• diced tomato
• 2-3 c homemade chicken broth
• 1/4 c fresh chopped cilantro (optional)

Instructions 

1. Preheat pot over medium-high heat.
2. Add garlic, and cook for 3-5 minutes. (Heat until you see little bubbles around the garlic.) Use a bit of your broth to keep garlic from sticking to the pot, if necessary.
3. Add tomatoes, chicken broth, and onion powder, cumin, chili powder, cayenne.
4. Bring to a boil.
5. Reduce heat to a simmer, and add chicken.
6. Simmer for 20 minutes.
7. Stir in cilantro, and simmer for 5 minutes more.

Lemon Chicken Soup

Ingredients

• 100g cooked chicken breast (diced or shredded)
• chopped spinach (allowed amount)
• 2-3 c broth
• Juice of 1 lemon
• 1 t thyme
• sea salt to taste
• ground white pepper to taste

Instructions 

1. Preheat saucepan over MED heat.
2. Combine all ingredients.
3. Bring to a boil, then simmer 20 mins.
4. Serve.

Hot and Sour Beef Soup

Phase 3

Ingredients 

• 100 grams lean ground beef
• 1 tbls. fresh grated ginger
• 1 tbls hot pepper flakes (more if you like it hotter)
• 1/4 C. braggs liquid aminos
• 1 tsp. vinegar
• 2 C. chopped cabbage
• 1 C. canned diced tomatoes
• 1 C. sliced green onions (tops and bottoms)
• 1 stalk lemon grass..slit length wise
• 2 cloves minced garlic
• 1 tsp. lime juice
• 2 C. water

Instructions 

1. Brown the ground beef.
2. Add the rest of the ingredients and simmer for 10 to 15 min.

Makes 2 very large servings. 200 calories per serving. If you’re not
mixing veggies, omit the onion and substitute onion powder. Count the
tomato as a fruit.

Creamy Zucchini Soup

Phase 3 (Can be for phase 2 if you eliminate one of the vegetables.)

Ingredients 

• about 1/4 cup chopped Vidalia onion
• 2 Tablespoons of minced garlic

Instructions 

1. Sauté in an nonstick skillet with a little bit of chicken broth (1/4 cup)-it will evaporate so stay close- Cook until almost caramelized.
2. Slice one zucchini (about 1 1/2 cups sliced) and chop in blender with just enough chicken broth (1/4 cup) to make blender work.
3. Pour into skillet with cooked garlic and onion set aside.
4. In empty blender-(just rinse it out) add 1/4 cup low-fat cottage cheese with
5. about 1/2 cup chicken broth and blend until liquid.
6. Pour this also into the skillet and cook on med-high until a lot of broth is evaporated.
7. Put back in the blender and blend until thick and ‘creamy’. Salt and pepper to taste.

Southern Style Greens

Ingredients

• 4 tablespoons water
• 2 cups chopped beet greens
• Dash of garlic salt
• Red pepper flakes

Instructions

1. Heat water on medium heat prior to boiling.
2. Reduce heat.
3. Add greens and red pepper flakes.
4. Sauté a few minutes until tender.
5. Sprinkle with garlic salt.

Zesty Cucumber

Ingredients

• 1 diced cucumber
• 4 tablespoon apple cider vinegar
• 1/4 teaspoon garlic powder
• 1 tablespoon dried parsley
• 1/2 teaspoon onion salt
• 1/8 teaspoon pepper
• 1 packet stevia

Instructions

1. Combine vinegar, garlic, parsley, onion salt, pepper and stevia together.
2. Dice cucumber in bite size pieces and pour spice over top.
3. Refrigerate for a few hours, until chilled and serve.