Pistou Sauce-Phase 2

I love sauces and honestly it's hard to have sauces on phase 2 because most of them have oil. I also love pesto and in doing some research I found a french version of pesto called Pistou (sounds like Pea-stew, kind of looks like it too). If you know how to make pesto you know it has pine nuts and cheese but Pistou is pretty much the same but with out the nuts and cheese.

That being said here is the recipe:

1 cup roughly chopped fresh Basil
2 Cloves chopped Garlic
1/4 cup Chicken Stock
1/4 tsp Lemon Pepper
1/8 tsp Pepper
Salt to taste
a Pinch or two of Guar Gum

In a food processor at everything except the chicken stock and puree. Once everything is finely chopped add the chicken stock a little at a time and pulse. Once you reach the desire consistency your down.

I love this sauce, I put it on chicken, cod, beef, and in my marinara or tomato soup.

Cucumber Kanikama- Phase 2

MMMMMM.... Now my one of my favorite types of food is Japanese sushi and I have a favorite Sushi spot on the northside if town. I like sushi but my biggest draw to this particular sushi place is their Cucumber Kanikama salad. I love it! When I go that is pretty much all I get...okay I lie I get a Spicy Chicken Roll too :)

So I decided that it couldn't be that hard to figure out their recipe for the dish, Cucumber and Crab were a given but what else. I figured that they probably used some soy sauce and maybe rice vinegar but what else. Well a little call to the restaurant and I found out what that other ingredient was, sesame seed oil! Well most of those components are not allowed but luckily they are easily substituted.

3 oz Crab Meat: 61 calories, Cucumber: 45 calories

Onto the components:
-1 Large Cucumber, sliced or diced
-3oz of Crab meat (if you are not using fresh crab find some that is not vacuum sealed in sugar)
-Prepared Kanikama Sauce (see kanikama sauce page: http://hcgfoodrecipes.blogspot.com/2011/08/kanikama-sauce.html)

Mix all together and wallah!
Up next: Pistou Sauce

Lemon Tilapia-Phase 2

I'm not a real tilapia fan but it happens to be my mom's favorite fish. She eats this about 3 nights a week :) It's a great quick and easy dish to make on the fly.

Set your oven to 375 

Grab a baking sheet

I know that during phase 2 the hardest part it food not sticking to your baking pan. There are two way around this challenge, 

1st- squeeze a lemon over your pan and slice a lemon and place fish on top

2nd- Pour about 1/4cup of chicken or fish broth on baking sheet.

For this recipe I am going with the second method.

3oz Tilapia: 82 calories

After placing the fish over the broth season with:

-Dried lemon peel

-Cracked pepper

-Sea Salt

-Oregano

-Marjoram

-Basil

Cook for 15-20mins

I like to squeeze a lemon wedge over the fish once it's done cooking.

Enjoy! Up next Cucumber Kanikama

Beef & Broccoli Stir fry-Phase 2

I know many people love Chinese food, here is another great Chinese dish!

Hope it hits the spot!

3oz Beef: 175 calorie, 3.5oz Broccoli: 33 calories

Here ya go...
-2 cups Broccoli florets
-1/2lb Beef Sirloin steaks, thinly sliced
-2TBSP Liquid Aminos
-2 Cloves Garlic, minced
-1tsp Onion Powder
-1TBSP fresh chopped Parsley
-a few tablespoons of Chicken Broth

>In a large skillet, or wok, put a few tablespoons of chicken stock and saute beef until brown.

> Add garlic, onion powder, broccoli, parsley, and liquid aminos

> Saute until well done

And presto, your dinner is complete :)

If you are not a beef fan, substitute the beef with chicken.

Up next Lemon Tilapia

Romaine Tacos- Phase 2

This just came to me one day. I actually was having it as a cold dish and thought, it would probably be good hot.

3.5oz Salsa: 35 cal, 3oz Beef: 115 cal, 3oz Chicken: 141 cal, 3.5oz Romaine: 17 cal
(Meal does not include guacamole like the picture shows)

Food:
1 Lb Extremely Lean Beef Prepared (See Spaghetti Squash Recipe) or 1 Lb Prepared Chicken (See Chicken Recipe)
3.5 oz Romaine Lettuce (If it is the small heads of lettuce it should be about 5-6 pieces, if it is the large type the 3 outer pieces. Just cut the large ones in half)
1 small tomato or sugar-free salsa (optional, remember it counts as a fruit)

Ingredients for Meat:
3TBSP Tomato Paste (sugar-free)
1TBSP of Chili Powder
2tsp Onion Powder
1tsp Cumin
1tsp powdered Oregano (if you don't have powdered oregano use Ground Sage, works just as good)
1tsp Paprika
1tsp Garlic Powder
1tsp Stevia
3/4tsp salt
1/4tsp Red Pepper
Splash Lemon Juice
Splash of Chicken Broth
3/4 cups of Water

BEEF:
Here is a refresher on how to prepare the beef.
4% Fat Ground Beef Round
In a deep skillet at 1lb of beef. Brown unseasoned. When the meat is thoroughly browned and you don't see anymore grease producing strain and rinse with hot water. Wipe out skillet until all oil is gone. Put meat back into the skillet and follow cooking instructions listed below the chicken prep instructions.

CHICKEN:
A refresher on how to cook the chicken. The one thing that we will be doing differently is we will only be using the chicken broth, no spices or other seasonings.
In a deep skillet fill up to a third with chicken stock. Place chicken in skillet and boil on medium for 20-25 minutes. I like to flip them once within the 20 minutes.
Once you are done cooking the chicken, shred with fork.
Empty skillet of chicken stock (I would save it in another bowl or baggy), and place shredded chicken back in the skillet and follow the cooking instructions below.


Add all spices, mix well
Add Lemon Juice, Chicken Broth, Tomato Pasta, and Water. Mix well.
Let the meat soak in the seasons and sauce for 10-15mins on medium to low heat.

Measure out your allotted portion and evenly distribute between your Romaine pieces.
Optional: Top with a spoonful of salsa and it's ready to go.

This would as be good with Precooked Shrimp that is tailless and shell-free
Just think, in phase 3 you can add some cheese :)
Enjoy!!

Next up, Beef & Broccoli Stir-fry

Frozen Lemonade- Phase 2

This is such an easy, delicious treat to make! I love it!!!

0 Calorie Treat! (Unless you add the Strawberry)

You need to have a blender for this one

1/2 cup of lemon juice (I use lemon juice because it has no calories and is tangier)
12-16oz or 1.5 cups of Ice
1/2 cup of water
1/4 Cup of Stevia ( I know that sounds like a lot but the lemon juice needs a lot of sweetener)

Add all ingredients and blend until the ice is more like and icy texture

To jazz it up, if you are having strawberries that day through in one to the blender and blend with the lemon mixture.

If you want it a little more solid, stick in freezer for an hour or two.

This also makes great and faster Popsicles, just pour mixture into your popsicle holders and stick in the freezer for about 4 hours and your are good to go!

Enjoy!

Next time on the Food Blog: Romaine Tacos

Apple Crisp- Phase 2

Oh this is such a great sweet treat! It will be especially great in the winter with a cup of tea, yum!

It's an updated version of baked apples!

With a medium apple, everything include = 111 Calories

Preheat your oven for 400F
Ingredients
1 Apple-Cubed (This recipe is great for those apples that are on their last leg)
1/2 lemon (if you are using lemon juice, 1/4cup)
1TBSP Water
2tsp  Stevia or Truvia
1tsp Cinnamon

In a oven safe bowl place all ingredients in bowl and evenly coat with the mixture. Bake for 20 minutes.

While the apple is baking start making the topping.

Topping:
1 Melba Toast (Sea Salt or Whole Grain works best for this)
1tsp Milk
1tsp Cinnamon
1tsp Stevia
1/4tsp nutmeg
1/4tsp Pumpkin Pie Spice

In a food processor crush up your Melba Toast. Now if you don't have a food processor or just don't want to clean another dish, place toast in a small Zip-lock baggy and take a rolling pin to crush it up, works just as good. It should be kind of a dust consistency. Add spices to you crushed Melba Toast and thoroughly mix. Slowly add your Teaspoon of milk. It will start to make little pellets which is what we are looking for.

Once the time goes off on your baked apples, take them out of the oven and change the temperature to low broil.

Add the Crumble Topping on top of your baked apples and sprinkle a little Stevia and just a touch of cracked Sea Salt or Fleur De Sel, which is a flaky french salt that is great for sweets! Place back in oven for about 2-3 minutes or until the topping looks crispy.

Let it cool for about 2 to 3 mins and then enjoy!

Up next Frozen Lemonade!