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Su Yong Egg Rolls


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


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


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


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


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)


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


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


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


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


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


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


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


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


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


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


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.

Apple Cider Chicken Wraps


100 grams chicken
2 medium green cabbage leaves
2 medium red cabbage leaves
1 garlic clove
3 T. apple cider vinegar
1/4 tsp. onion powder
1/4 T. sea salt
1/4 T. pepper
1 T. fresh ginger


Mix together finely grated ginger, garlic, onion powder, apple cider vinegar, salt, pepper and chicken pieces. Cook until chicken is cooked thoroughly and then add the Napa cabbage and cook until cabbage is slightly cooked. Take the 2 green cabbage leaf and split the chicken mixture and place in cabbage leaves and roll into a wrap.


Basil Chicken


1/2 c. finely chopped onion
1 clove garlic, chopped
2 1/2 c. chopped tomatoes
100 grams. Boneless chicken breast halves, cooked and cubed
1/4 c. chopped fresh basil
1/2 tsp. salt
1/8 tsp. hot pepper sauce


Warm large skillet to medium-high heat. Sauté the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.


Blackened Chicken


Makes 2 servings

1/2 tsp. paprika
1/8 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. ground cumin
1/4 tsp. dried thyme
1/8 tsp. ground white pepper
1/8 tsp. onion powder
200 grams, boneless chicken breast halves


Preheat oven to 350 degrees F (175 degrees C). Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot. Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Coat the chicken breasts evenly with the spice mixture. Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the baking sheet. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.


Braised Balsamic Chicken


600 grams (approx 6 boneless chicken breast halves)
ground black pepper to taste
1 tsp. garlic salt
1 onion, thinly sliced
1/4 c. balsamic vinegar and 1/4 c. apple cider vinegar
1 (14.5 ounce) can diced tomatoes
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried rosemary
1/2 tsp. dried thyme


Season chicken breasts with ground black pepper and garlic salt. Lightly coat a medium skillet with cooking spray and brown the onion and seasoned chicken breasts. Pour tomatoes and both vinegars over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. Makes 6 servings.


Chicken Chili


Shredded cabbage
2 cups chicken broth
1 tsp. cayenne pepper
1 tsp. black pepper
1 T. chili powder
1 T. cumin
3 pinches of dried chopped onions
100 grams of chicken breast, pre-cooked


In a medium saucepan add 2 cups chicken broth. Bring to boil. Add spices, cabbage and cooked chicken. Stir constantly. The broth will begin to dissolve, so it will become less soupy. Let simmer for about 10 minutes or so, until the cabbage is to your preference.


Curry Chicken and Spinach


100 grams chicken
2 cups spinach
2 tsp. onion powder
1 garlic clove (minced)
1/2 cup chicken broth
1/4 tsp. salt
1/4 tsp. pepper
1 lime
1 T. curry powder


Mix chicken and all seasonings with 1/2 the lime and cook chicken through. Throw the spinach in for 1 minute and serve in a bowl and squeeze the other 1/2 of the lime


Lemon Parsley Chicken


400 grams (approx 4 Skinless, Boneless chicken breast halves)
1/2 cup lemon juice
1/2 teaspoon onion powder
1/8 teaspoon ground cayenne pepper
ground black pepper to taste
3 teaspoons dreid parsley


Preheat grill for medium to high heat. Dip chicken in lemon juice and sprinkle with the onion powder, ground black pepper, seasoning salt and parsley. Discard any remaining lemon juice. Cook on the grill10 to 15 minutes per side, or until no longer pink and juices run clear. Makes 4 servings.


Low Carb Chicken Burger


100 grams of ground chicken breast
1/4 tsp. pepper
1/4 tsp. onion salt
1/4 tsp. onion powder
1tsp. garlic powder
1/4 tsp. dry mustard
2 T. apple cider vinegar
2 cups spinach


Mix all ingredients into the ground chicken breast and mold into a small patty. Grill or broil and serve with the spinach and apple cider vinegar.


Salsa Chicken


200 grams (approx 2 skinless, boneless chicken breasts)
1 cup salsa


Open jar of salsa and put into a large saucepan. Add chicken breasts to picante sauce and bring to a steady boil. Boil gently for 20 to 25 minutes or until the chicken is no longer pink inside and the juices run clear. Makes 2 servings


Spicy Chicken Breasts


2 1/2 Tsp. paprika
2 Tsp. garlic powder
1 Tsp. salt
1 Tsp. onion powder
1 Tsp. dried thyme
1 Tsp. ground cayenne pepper
1 Tsp. ground black pepper
400 grams (approx.4 skinless, boneless chicken breast halves)


In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 T. of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables). Lightly oil the grill grate with cooking spray. Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear. Makes 4 servings


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