Recipes | Hcg Las Vegas

Filet Mignon w/ Braised Cabbage

Ingredients

4 oz Filet Mignon
1 cup Cabbage shredded
Cider vinegar
Lemon Pepper
Stevia
Rosemary leaves

Directions

makes 1 serving

Cook the Filet Mignon in a stovetop grill pan.

drizzle a little vinegar and lemon pepper on top and sprinkle a few Rosemary leaves before grilling and make sure to not overcook. Slice very thin.

Cabbage is put in small saucepan with enough water to allow to braise. Add vinegar and a packet or two of Sweet n Low to sweeten.

I like lemon pepper so I add that too. Fold the cabbage over and over to cook evenly...do not overcook.

Number of Servings: 1

Chicken Fajitas

Ingredients

1 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 cup water

6 oz boneless chicken breast cut into 1/2-inch strips

1 green bell pepper—cored, seeded and cut into thin strips

1 medium onion, thinly sliced

2 tablespoons fresh lime juice.

Directions

1. In a zip plastic bag, combine the Chile powder with the salt, cumin, onion powder, garlic powder, water. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.

1. Heat a large nonstick skillet. Empty the contents of the bag into the skillet and cook over medium heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat.

Grilled Marinated Shrimp

Ingredients

1/4 cup chopped fresh cilantro

1 lemon, juiced

3 cloves garlic, minced

1 teaspoon salt

1 teaspoon ground black pepper or cumin

6 oz large medium cooked shrimp, peeled and deveined with tails attached

Directions

1. In a zip plastic bag, combine the shrimp with the salt, cumin or pepper,

garlic, lemon, cilantro. Seal, and marinate in the refrigerator for 15 min to 1 hour.

2. Preheat grill for medium-low heat. Cook shrimp for 5 minutes per side, or until opaque

Italian Herbed Fish with Broccoli

3.5 oz White Fish

3.5 oz Broccoli, chopped

1 Tomato peeled and cut into small pieces

Basil, thyme, organo. Fresh or dried.

1/2 lemon

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

Sweet Basil Marinated Spinach Chicken Salad

3 1/2 oz spinach

3 1/2 oz cooked chicken in pieces

1/2 grapefruit diced into bize size pieces

2 tbs chopped basil

2 tbs Fat Free Vinaigrette Sauce (Find at Whole Foods Market)

2 tbs lemon + 2 tbs vinegar + 1 teaspoon of Stevia *pinch of salt

Directions

Put desired quantity of vinaigrette salad dressing in bottom of large bowl, add chopped basil and stir. To enhance flavors add some vanilla or raspberry Stevia drops. Add chicken, grapefruit and spinach. Toss and Serve.

Tilapia with Coleslaw

3 1/2 oz Tilapia fish

1/2 lemon juice

Salt, pepper and dill

3 1/2 oz shredded cabbage

1/2 grapefruit sliced in bite sized pieces

Vinegar and seasons

Directions

Put fish in medium frying pan, drizzle with lemon juice and slice some of the rind and put it around the fish.Season with salt, pepper, and dill.

Cook on medium Heat till done. Serve with shredded cabbage seasoned with vinegar, spices and grapefruit pieces.

I bake 2-4 pieces of fish at a time and put in individual portions in baggies. This way the fish is ready to go.

Fresh Salsa

Ingredients

4 - 5 Tomatoes
4 Tablespoons lemon juice
3 - 4 Tablespoons Garlic Minced (Jar)
1/2 chopped onion
1/2 teaspoon chili powder
1/2 teaspoon Italian seasoning
Cayenne Pepper to Taste
Cilantro (fresh or dried) to Taste
Salt and Pepper

Directions

Put all of the ingredients in the food processor. Blend to desired Chunkiness. Refrigerate to blend the flavors. The longer it sits the more flavor it will have.

Number of Servings: 2

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