hCG Phase 2 Italian seafood soup

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This is a wonderfully aromatic soup perfect for the seafood lover. Add a salad and you have a great summer supper.

INGREDIENTS

SERVINGS 4-6 UNITS

1⁄4 cup coconut oil

1 1⁄4 cups onions chopped

2 tablespoons garlic chopped

4 teaspoons oregano dried

1 1⁄2 teaspoons fennel seeds, dried

2 cans dice tomatoes

2tablespons bottle clam juice

180 gms minced clams

450gms shrimps shelled

170 gms crabmeat

2 tablespoons dried basil

1⁄8 teaspoon cayenne pepper

COOKING DIRECTIONS

  1. Heat oil.
  2. Add onions, garlic, oregano and fennel.
  3. Sweat onions until tender.
  4. Add tomatoes, clam juice, and liquid from canned clams.
  5. Bring to stew consistency (about 15 minutes).
  6. Add shrimp, clams, and crab meat.
  7. Cook on medium heat about 2 minutes.
  8. Add basil, cayenne,and black pepper to taste.
  9. Simmer 2 more minutes.

hCG Phase 2 Grilled Sardines With Lemon, Garlic, and Paprika

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If you love sardines and you love your braai’s in the summer, then this is a stunner of a dish to cook for your friends and family.

Because of their small size, sardines make for a quick and easy to prepare finger food option. When quickly crisped over an open flame.

INGREDIENTS

3 medium garlic cloves, finely minced (about 1 tablespoon)

1/4 cup coconut oil

1/4 cup fresh juice from about 2 lemons

1 teaspoon smoked Spanish paprika

1/2 teaspoon freshly ground black pepper

450 gms fresh sardines, cleaned, scaled, and gutted

Fine Himalayan salt

2 tablespoons chopped fresh parsley

Lemon wedges, for serving

COOKING INSTRUCTIONS

1.

Combine the garlic, coconut oil, lemon juice, paprika, and black pepper in a small bowl and whisk well to combine. Arrange the sardines in a single layer on the bottom of a shallow baking dish and pour the marinade over the fish. Turn the fish to ensure they are coated evenly, and spoon some of the marinade into the cavity of each fish. Set aside to marinate for 30 minutes.

2.

On the braai/grill when all the charcoal is lit and covered with gray ash, pour out and arrange the coals in an even layer on the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set all of the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

3.

Remove the sardines from the marinade and grill over direct heat until well-charred, 2 to 3 minutes. Using a metal spatula or fish turner, flip the sardines over and grill until charred on second side and cooked through, about 2 minutes longer. Transfer the sardines to a large platter and season with salt. Garnish with chopped parsley and serve with lemon wedges.

hCG Phase 2 Skillet chicken, mushroom and spinach

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Low in fat but big on flavorâ this healthy, vitamin-rich meal of tomatoes, spinach, mushrooms, and chicken goes from stove top to table in a flash.

INGREDIENTS

4 Skinless boneless chicken breasts

Himalayan salt

Black Pepper

1 can diced tomatoes (drained)

1 bag fresh baby spinach

2 cups thinly sliced fresh mushrooms

1/2 cup mozarella cheese

COOKING INSTRUCTIONS

1. Season the chicken with salt and pepper to taste.

2. Coat a large nonstick skillet with low fat cooking spray, and place it over medium heat. When it’s hot, add the chicken and cook for 5 to 10 minutes, or until it’s no longer pink and the juices run clear.

3. Remove the chicken to a plate, covering to keep it warm. Add the garlic to the pan. Cook for 2 to 3 minutes, or until the garlic is fragrant. Add the tomatoes, spinach, and mushrooms. Cook for about 3 minutes, or until the liquid is reduced by half. Put the chicken back in the pan and stir. Adjust the seasoning, if necessary.

4. Sprinkle with the parmesan cheese just before serving

SERVES: 4

hCG Phase 2 Crab Stuffed Salmon

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Elegant and delicious. And oh so easy! This dinner will not disappoint – serve over a bed of garlic mashed caulflower!

INGREDIENTS

454 grams salmon fillets

135 grams lump crab meat

3 garlic cloves (minced)

2 tbsps fresh parsley (minced)

1 lemon

Himalayan salt

pepper

COOKING INSTRUCTIONS

In a medium bowl, combine the crab meat, parsley, lemon juice, and garlic. Season with salt to taste, and bam. You’ve got crab stuffing.

Cut a slit down the middle of each fillet. You don’t want to go all the way through, maybe leave anywhere between  1/4 to 1/2 inch on the bottom.

Place about 1/2 cup of the stuffing in the slit (and on top of the salmon).

Preheat oven to 190C.

Place the salmon on a baking sheet and bake for about 18-20 minutes, or until at your desired doneness.

hCG Phase 2 Crab Stuffed Salmon

by In Main Meals Tagged , , , , , 6 Comments

Elegant and delicious. And oh so easy! This dinner will not disappoint – serve over a bed of garlic mashed caulflower!

INGREDIENTS

454 grams salmon fillets

135 grams lump crab meat

3 garlic cloves (minced)

2 tbsps fresh parsley (minced)

1 lemon

Himalayan salt

pepper

COOKING INSTRUCTIONS

In a medium bowl, combine the crab meat, parsley, lemon juice, and garlic. Season with salt to taste, and bam. You’ve got crab stuffing.

Cut a slit down the middle of each fillet. You don’t want to go all the way through, maybe leave anywhere between  1/4 to 1/2 inch on the bottom.

Place about 1/2 cup of the stuffing in the slit (and on top of the salmon).

Preheat oven to 190C.

Place the salmon on a baking sheet and bake for about 18-20 minutes, or until at your desired doneness.

hCG Phase 2 Seared salmon with watermelon salsa

by In Main Meals Tagged , , , , 10 Comments

This is a fab and firm favourite of mine for the summer and holiday months which are coming up shortly – we hope you will like it too.

INGREDIENTS

  • 2 cups watermelon cubed
  • 1 x 3 cm ginger piece, peeled and thinly sliced
  • 1 red chilli, sliced
  • 1 t coriander chopped
  • 1 T rice wine vinegar
  • 2 limes, segmented, plus 2 T juice
  • 1 t sesame oil
  • 1 x 400 g lightly smoked salmon fillet, cut into thirds
  • 2 T coconut oil
  • Himalayan salt and freshly ground black pepper, to taste
  • black sesame seeds, for sprinkling

COOKING INSTRUCTIONS

Combine the watermelon, ginger, chilli, coriander, rice wine vinegar, limes and sesame oil and set aside to infuse.

Rub the salmon with coconut oil, season the skin and place skin side down in a hot, nonstick pan and cook for 2–3 minutes, or until the skin is golden and releases from the pan easily. Turn and cook for a further minute, or for 2 minutes if you like your fish cooked all the way through.

Serve sprinkled with black sesame seeds and the watermelon salsa.

hCG Phase 2 Easy to wok veggies with seared Asian prawn skewers

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Easy to wok veggies with seared Asian prawn skewers

If you’re a lover of Asian or Thai foods that have a bit of a zing and zest, then this is one great recipe that has just what you’re looking for.

It is certainly one of my firm favourites, so enjoy.

INGREDIENTS

  • 3 T coconut oil
  • 500 g prawns, thawed
  • ½ cup teriyaki sauce
  • 500 g Wok Crisp and Crunchy stir-fry
  • Cauliflower rice, cooked, for serving
  • Sea salt and freshly ground black pepper, to taste
  • Sesame seeds, to garnish

COOKING INSTRUCTIONS

Heat 1 T coconut oil in a pan over a high heat and pan-fry the prawns for 3 minutes on each side.

Pour in half the teriyaki sauce to coat the prawns and cook for 1 minute until sticky. Remove from the heat, place in a bowl and set aside.

Increase the heat and add the remaining oil to the pan. Stir-fry the vegetables until the spinach starts to wilt. Add the remaining teriyaki sauce and toss to coat.

Thread the prawns onto skewers and serve with the cauliflower rice and vegetables.

Sprinkle with sesame seeds and season to taste. Spoon over any remaining sauce.

hCG Phase 2 Chicken tray bake with roast apples and thyme

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Chicken tray bake with roast apples and thyme

This is one super, tasty, delicious winter warmer Bettabods! I continually keep searching for recipes that are suitable for when I am having guests over, and I do believe this is one of the better recipes I’ve tried recently.
This recipe serves 8 and is entirely suitable for that “special dinner party” you’re having or simply as a family meal if you’re up for doing something special with the family Read More

hCG Phase 2 Baked cauliflower wraps with chicken, spinach and mozarella

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A super alternative to the norm, it is simply delicious and far from the norm, healthy as well as being nice and filling too

INGREDIENTS
For the filling:
300g organic spinach leaves, washed and trimmed
200g mozarella cheese, grated
125g cooked chicken, shredded
1 garlic clove, crushed
Sea salt and freshly ground black pepper, to taste
4 Woolworths CarbClever cauliflower wraps
coconut oil for greasing
½ cup low fat plain yoghurt

COOKING INSTRUCTIONS
Preheat the oven to 200°C. To make the filling, roughly chop the spinach and steam until tender. When cool enough to handle, squeeze out all the moisture. Chop finely, then mix with the mozarella, chicken and garlic. Season to taste.
Place a little filling on one side of each wrap, then fold over the other side. Place on a greased baking tray or dish, pour over the yoghurt. Bake for 15 minutes, or until golden.