Su Yong Egg Rolls

Ingredients

100 grams ounces of Chicken
2-3 big cabbage leaves
1cup shredded cabbage
1/8 tsp. onion salt
1/8 tsp. garlic powder
1/8 tsp. Asian spices
4 drops or 1 packet Stevia

Directions
Steam big cabbage leaves for 5 minutes. Move leaves over to side of steamer to make room for shredded cabbage. Steam both for 5 additional minutes. Remove shredded cabbage to a mixing bowl. Add chopped chicken or shrimp and spices. Mix and then wrap in a big cabbage leaf.

Tomato Basil Chicken

Ingredients

100 grams cubed chicken
1 cup chopped tomato
¼ cup water or chicken broth
2 T. lemon juice
2 T. chopped onion
1-2 cloves garlic sliced
3 leaves basil rolled and sliced
1/8 tsp. oregano fresh or dried
¼ tsp. garlic powder
¼ tsp. onion powder
Cayenne pepper to taste
Salt and pepper to taste

Directions
Lightly brown the chicken in small saucepan with lemon juice. Add garlic, onion, spices and water. After chicken is cooked add fresh tomatoes and basil. Continue cooking for 5-10 minutes. Salt and pepper to taste, garnish with fresh basil. This one is great for variety while on the hCG Diet. *Makes 1 serving (1 protein, 1 fruit or vegetable)
 

Midwest American Chicken

Ingredients

4 servings (197 calories)

1 tsp. ground ginger
2 T. crushed garlic
2 tsp. ground turmeric
1/4 cup fat free yogurt
400 grams (approx. 4 bonless, skinless chicken breast halves cut into pieces)

Directions
In a large bowl, combine ginger, garlic, turmeric, salt, and yogurt. Marinate the chicken pieces in the mixture for 3 hours.
Preheat an outdoor grill for medium-high heat and lightly oil grate. Grill chicken until juices run clear. *makes 4 servings*. This counts for your daily serving of dairy.

Cornish Hens

Ingredients

400 grams (approx.4 Cornish game hens)
4 bay leaves
2 c. diced celery
2 c. diced onions
1 tsp. parsley flakes
1/2 tsp. thyme leaves

Directions
Season birds with salt and pepper and put 1 bay leaf in each cavity. Truss for roasting. Arrange vegetables in roasting pan. Place birds, breast side up, on vegetables. Combine herbs and brush over birds. Roast in 375 degree F. oven 55-65 minutes or until tender, basting with pan juices. Moisten hens with water if herbs do not stick. *makes 4 servings*.

Herb Smoked Chicken

Ingredients

Wood chips, soaked 1 hour
3 (3 lb.) broiler-fryers
3 bunches fresh herbs, untrimmed
Freshly ground pepper

Directions
Prepare charcoal fire in smoker. Scatter wood chips over coals. Place water pan in smoker, and fill with water, wine or fruit juice.
Stuff each fryer with 1 bunch of herbs, including stems and leaves. Rub pepper liberally on surface of chickens, and place them on grill rack. Insert meat thermometer, making sure it does not touch bone. Cover with smoker lid; cook 3 1/2 to 4 1/2 hours or until thermometer reaches 185 degrees. Refill the water pan and add charcoal as needed. *Note* Only consume breast meat. Makes 6 servings if only consuming one breast for meal. This meal does leave alot of waste.

Smoked Chicken

Ingredients

400 grams (approx 4 chicken breast halves)
1 bell pepper, chopped in lg. pieces
1 lg. onion, chopped in lg. pieces
1 can mushroom soup
1 c. chopped celery, lg. pieces

Directions
Place ingredients in baking dish. Sprinkle with salt, pepper and garlic over them. Cover with tin foil. Poke fork holes in foil. Cook on smoker or in oven with small amount of liquid smoke. Cook until tender. *makes 4 servings* This counts as one vegetable and one meat. We recommend eating one of the vegetables. Onion, Pepper or celery. Chill the other for a later meal.

Pine Smoked Chicken

Ingredients

1 c. dry white wine
1/4 c. sherry wine vinegar
5 lg. garlic cloves, coarsely chopped
1 med. onion, coarsely chopped
Stevia to taste
Salt & freshly ground pepper
400 grams chicken (approx. 4 chicken boneless skinless breast halves) 4-5 fresh pine boughs

Directions
Puree first 5 ingredients with salt and pepper in processor or blender. Arrange chicken in shallow dish and pour puree over. Cover and refrigerate for 4 to 6 hours, turning several times.

Preheat oven to 350 degrees. Drain marinate into small bowl. Pat chicken dry with paper towel and arrange in single layer in shallow roasting pan. Roast 45 minutes basting often with marinade. Heat coals until gray ash forms. Spread around perimeter of barbecue, leaving center with well spaced single layer of coals. Set grill 4" above coals, let coals burn about 20 minutes. Arrange chicken pieces without touching over center of grill. Cook 15 minutes, turning and basting frequently until chicken is crisp and browned, adding remaining pine boughs to fire when smoke dies down. Yield: 4 servings.

Chicken Breast Picata

Ingredients

400 grams approx. (4 medium halved chicken breasts).
1/2 tsp. salt
1/4 tsp. black pepper
1/4 c. wine vinegar
2 tbsp. capers, drained
1/4 c. fresh lemon juice
3 tbsp. chopped fresh parsley
4 thin slices lemon for garnish
4 this slices lime for garnish

Directions
This is a chicken breast variation of the classic Italian Veal Piccata. It is quicker to prepare and much more economical. Bone and skin chicken breasts. Cut each into 2 pieces, cutting crosswise so that each piece is 2 to 3 inches square. Place between sheets of plastic wrap. With flat side of mallet, pound to about 1/4 inch thickness and double the diameter. Lightly spray oil in skillet. Add chicken. Sprinkle with salt and black pepper. Brown quickly on both sides, cooking about 1 minute in all, sufficient time to cook meat through. Remove onto warm platter. Pour off excess fat. Add wine, vinegar, capers and lemon juice to pan. Heat to a boil, scraping bottom of pan. When about 4 tablespoons liquid remains, pour it over chicken on platter. Sprinkle with parsley. Garnish with lemon and lime slices. Serve immediately. Makes 4 servings.