Spiced Shrimp and Spinach Salad

Ingredients

• 1 lb. raw shrimp, peeled and deveined
• 1 ½ t. Fajita or Mexican seasoning
• 2 garlic cloves, minced
• 12 c. spinach
• 2 lemons, juiced

Instructions

1. Rinse shrimp; pat dry with paper towels. In a small bowl toss together the shrimp and fajita seasoning; set aside.
2. Lightly mist a large non-stick skillet with olive oil pan spray heat over medium high heat. Carefully add the lemon juice, shrimp and garlic.
3. Cook and stir for 3-5 minutes until the shrimp are pink and opaque. Remove from heat and set aside.
4. Divide spinach equally among 4 serving plates and spoon spiced shrimp over top.
5. Serve with HCG-friendly Vinaigrette dressing.

Makes 4 servings
Calories: 130 per serving Fat: 0.5g.

Grilled Chilean Sea Bass

Ingredients

• 5.8 oz Chilean Sea Bass
• 1 tsp. Onion Powder
• 1 tsp. Garlic Powder
• 1 tbsp Cumin
• 1 tsp. Cayenne Pepper (Optional)
• 1 tsp. Paprika
• 1/4 of Green Cabbage
• ¼ to ½ C Salsa (Make sure the salsa has only the ingredients allowed. I use one from Whole Foods)

Instructions

1. Season Chilean sea bass with onion, garlic powder, cumin, cayenne pepper and paprika.
2. Grill on BBQ or George Forman. You will know it’s done when the fish is white in the middle. This fish is VERY hard to burn.
3. Steam green cabbage. Place cabbage on plate and top with salsa.

Shrimp or Lobster Fra Diavola

Phase 3 (You can make it phase 2 if you only use one vegetable)

Ingredients

• 1 pound large shrimp, peeled and deveined, or lobster
• 1 teaspoon salt, plus additional as needed
• 1 teaspoon dried crushed red pepper flakes
• 1 medium onion, sliced
• 1 (14 1/2-ounce) can diced tomatoes
• 1 cup & 3 tbsp chicken broth (or dry white wine)
• 3 garlic cloves, chopped
• 1/4 teaspoon dried oregano leaves
• 3 tablespoon chopped fresh Italian parsley leaves
• 3 tablespoon chopped fresh basil leaves

Instructions

1. Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes.
2. Heat the 3 tablespoons broth in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes.
3. Transfer the shrimp to a large plate; set aside.
4. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes.
5. Add the tomatoes with their juices, remaining broth, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes.
6. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together.
7. Stir in the parsley and basil. Season with more salt, to taste, and serve.

Halibut Tacos w/ Strawberry-Cucumber Salsa

Phase 2

Ingredients

• 2 tablespoons fresh lime juice/lemon juice
• 1 tablespoon broth- fish, chicken or veggie
• 1 clove garlic, minced
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 100g halibut fillet

Strawberry-Cucumber Salsa Ingredients

• peeled and chopped fresh strawberry
• 1 cup peeled, seeded, and chopped cucumber
• 2/3 cup chopped red onion/shallot/green onion- optional
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons fresh lime juice/lemon juice
• 1/2 teaspoon sea salt
• 1 jalapeño pepper, seeded and minced
• cabbage
• Cilantro sprigs, for garnish

Instructions

1. Combine lime juice, broth, garlic, salt, and pepper in shallow glass baking dish or zip-top bag. Add fish, skin side up. Marinate in refrigerator for at least 30 minutes but no longer than 3 hours.
2. Toss all salsa ingredients together in a medium bowl.
3. Preheat grill. Remove fish from marinade and grill over medium-high heat for about 10 minutes, turning once, until opaque throughout. Slice fish into large pieces.
4. Fill each cabbage leaf with fish and salsa. Garnish with additional cilantro, if desired.

Tuna Fish Cakes

Phase 2

• Ingredients
• 6 oz. can tuna
• Dash hot sauce
• 1 tbsp. lemon juice
• 2 tbsp. dry onion
• 1 tbsp. Worcestershire sauce
• 1 tbsp. milk
• A little water, only if needed

Instructions

1. Mix all ingredients and make into patties.
2. Sprinkle top and bottom with paprika.
3. Bake 15 minutes at 400 degrees.
4. Turn after 7 minutes.

Italian Herb Fish W/ Broccoli

Phase 3

Ingredients

• 3 1/2 ounces white fish
• 3 1/1 ounces broccoli, chopped
• 1 tomato, peeled and cut into small pieces
• basil, thyme, oregano. Fresh or dried.
• 1/2 lemon

Instructions

1. Put salt, pepper, herbs, and spices in the bottom of a skillet. Add fish, drizzle with lemon.
2. Add broccoli and tomato pieces with a few tablespoons of water and simmer until the fish is thoroughly cooked. The tomatoes simmer with the herbs and make a tomato marinara flavored sauce.
3. Pour juices over fish and garnish with a lemon wedge.

Broccoli is what makes this recipe for phase 3. You can replace it with an approved vegetable and make it for phase 2!

Citrus Mahi Mahi

Phase 2

Ingredients

• 3.5 ounces mahi mahi
• 1 T. fresh lemon juice
• 1 T. fresh lime juice
• 1 garlic clove, minced
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon dried dill
• 1⁄4 t pepper
• 1⁄4 t salt
• 1⁄2 citrus dressing

Instructions

1. Mix together lemon juice, lime juice, garlic, thyme, and salt and pepper to taste.
2. Place in a shallow dish, drizzle with citrus dressing mixture, turn to coat and marinate at room temperature for 10 minutes.
3. Heat grill pan or grill over medium heat. Cook for 3 to 4 minutes per side.

Seafood Gumbo

Phase 2

Ingredients

• 4 oz. seafood (any combination of shrimp, scallops, lobster or whitefish)
• 1 clove, chopped garlic
• 1/8 t. garlic powder
• 2 large chopped Roma tomatoes
• 1/8 t. celery salt
• 1/4 t. onion salt
• 1/8 t. ground cayenne
• 1/4 t. Creole seasoning
• 1-2 packets stevia

Instructions

1. Sauté seafood with chopped garlic over high heat until lightly browned.
2. Add remaining ingredients and simmer on low heat for 15minutes.

Servings: 1 protein, 1 vegetable

Cucumber Apple Salad

Ingredients

• 1/2 chopped apple
• 1 sliced cucumber
• 2 T. apple cider vinegar
• 1 T. water
• garlic salt
• pepper
• Stevia (opt)

Instructions

1. Chop apple and thinly slice cucumber.
2. Combine vinegar and water.
3. Season with garlic salt, pepper and stevia (opt) to taste.

Servings: 1 vegetable, 1/2 fruit

Strawberry Chicken Salad

Ingredients

• 3 1/2 oz of lettuce
• 3 1/2 oz Chicken
• 6 strawberries, sliced
• Sweet N Sour Vinaigrette Dressing

Instructions

1. Grill, bake or steam fry chicken. Slice into bite sized pieces.
2. Put lettuce in bowl with sliced strawberries, put chicken in and toss.
3. Drizzle with Sweet N Sour Vinaigrette, salt, pepper and herbs as desired.
4. Toss till lettuce is coated.