HCG FRIENDLY RECIPES FOR VEGETABLES AND SIDE DISHES

Beet Greens or Asparagus

Ingredients

2 T. chicken bouillon base
2 c. chopped beet greens or Asparagus
Dash of onion salt

 

Directions

Heat bouillon base on medium just prior to boiling. Reduce heat. Add vegetable and sauté a few minutes until tender. Sprinkle lightly with onion salt. *Makes 2 servings vegetables*

 

Lemon Garlic Chard

Ingredients

2c. roughly chopped Swiss chard
1 large or 2 small garlic cloves
4 T. water
Fresh lemon juice
Sea salt
Pepper

 

Directions

Put 1 T. water in non stick pan and sauté garlic until tender; set aside. Pour remaining water into pan and add chard. Cook over medium heat for about 5 minutes, tossing occasionally. Drain off excess juice and return to pan adding in sautéed garlic. Before serving, give a squirt of lemon juice and a shake of salt and pepper. *Makes 2 vegetable Servings*

 

Lemon Ginger Asparagus

Ingredients

2 cup asparagus
1/2 cup water
1/2 T. fresh minced ginger root
3 cloves minced garlic
lemon zest
black pepper

 

Directions

Preheat pan over medium heat. Snap off woody ends of asparagus spears & discard. Snap spears into 2-3 pieces. Add garlic and ginger to the pan and cook for 2-3 minutes. Add asparagus and water. Bring to a boil for 5 minutes. Remove asparagus and top with lemon zest and pepper. Serve. * makes 2 vegetable servings*

Steamed Cabbage

Ingredients

1/2 small head cabbage
juice of half lemon
1/2 tsp. spicy mustard
salt/pepper, to taste

 

Directions

Place cabbage in steamer. Cover and steam 5-10 minutes, until slightly tender. In small bowl, combine spicy mustard and lemon juice. Place cabbage in bowl. Add lemon/mustard mix and toss. Sprinkle with salt/pepper. Serve immediately. *Makes 2 vegetable servings*

 

Stewed Tomatoes

Ingredients

Serves 5(45 calories per serving)

10 Ripe medium Tomatoes
2 teaspoons salt

 

Directions

To peel the tomatoes, place them in boiling water for 1 minute and then immediately transfer to cold water. Peel and quarter tomatoes, and place in a large saucepan with the salt. Slowly simmer over low heat for 20 to 30 minutes, stirring occasionally to prevent burning. *Makes 5 vegetable servings*