SPICY CHICKEN SOUP
100 g cooked/shredded chicken breast
3 on the vine tomatoes
1 T Minced garlic
1 T Cumin
1/4 t Red Pepper
1/4 t McCormick’s Rotisserie Chicken Seasoning
Pinch of Sea Salt
1/2 t Black Pepper
2 T Liquid Aminos
1/2 Cup Homemade or Rachel Ray’s All Natural Chicken Stock
4 T Fresh Cilantro

Preheat pot over medium-high heat.
Blanch 3 tomatoes in boiling water, drain and drench in cold water, peel skins and crush in the pot. Add minced garlic, cumin, chili powder, cayenne, rotisserie chicken seasoning, salt and black pepper. Continue to crush the tomatoes to your desired consistency with a fork. Add 1-2 tbsp liquid aminos (you don’t have to be precise…I just throw a bit in for good measure). Add 1/4-1/2 cup Chicken Stock to taste and consistency. Add 2 of the 4 tbsp of fresh chopped cilantro.

Bring to low boil.
Reduce heat to a simmer and add chicken.
Simmer for 10 minutes more.
Stir in last bit of cilantro before serving.
Serve with your Grissini breadstick on the side.

CUCUMBER SALAD
200g thinly sliced cucumber
1 TBSP vinegar (to taste)
1 tsp dill
Black pepper (to taste)
Combine all ingredients except cucumber. Mix well.
Toss in the cucumbers.
Cover & refrigerate for at least 1 hour.

BLACKENED CHICKEN SALAD
100g chicken breast
1 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp oregano
1/4 tsp thyme
1/4 tsp white pepper
1/4 tsp black pepper
1/4 tsp ground red pepper
Bed of lettuce or spinach
Combine all spices and rub on chicken.
Grill until no longer pink.
Serve over lettuce or spinach.

SPICY WHITE CHILI
100g cooked chicken breast, shredded
1-4 c broth (depending on how soupy you want it)
4 cloves minced garlic
1/2 t cumin
1/4 t oregano
1/4 t red pepper flakes
1/8 t ground cloves
Tabasco or hot sauce to taste
Preheat pot over MED-HI heat.
Add all ingredients except for tabasco.
Bring to a boil then reduce heat to simmer, cover, & cook 30 minutes.
Add tabasco or hot sauce right before serving.

SHRIMP HOT & SOUR SOUP
100g shrimp
Bok choy or asparagus
2 c bouillon base
1 tsp sambal oelek
1/2 tsp white pepper
1/4 tsp ginger
Crushed red pepper
In saucepan, combine broth, ginger, sambal oelek and white pepper.
Bring to a boil
Reduce heat, cover and simmer for 2-3 mins.
Add shrimp. Return to a boil.
Add vegetable, cover, and simmer for 2-3 mins.
Sprinkle with crushed red pepper and serve.

SPICY CRAB CUCUMBER SALAD
100g crab – shredded
Cucumber – peeled, seeded, and julienned (allowed amount)
1 Tbsp amino acids
1/2 – 1 Tbsp spicy mustard
1/2 – 1 tsp wasabi powder
Grissini – coarsely ground
Combine liquid aminos, spicy mustard and wasabi powder. Stir.
Add remaining ingredients, toss & serve.

TOMATO BEEF SOUP
100 grams ground beef
1 large or 2 small tomatoes
1 clove garlic
1 1/2 packets stevia
1/8 t. onion salt
Sea salt to taste
Combine chopped tomato, minced garlic, spices and crumbled ground beef prepared on a George Forman grill (or fry and drain well).
Sautee until heated through.

SPINACH – SHRIMP SALAD
2 c. raw spinach
100 grams grilled shrimp
Dash of garlic salt
Vinaigrette Dressing (found in “sauces” section)
Grill shrimp and dash with garlic salt.
Arrange spinach on plate and add shrimp.
Spray or spoon on Vinaigrette Dressing.

ASIAN SALAD
2 c. romaine lettuce
1/2 chopped orange
100 grams chicken breast
1/4 t. chinese 5 spice
1/8 t. garlic salt
1 packet stevia
2 sesame flavored Melba Toast rounds
Citrus Dressing (recipe in “sauces” section)
Cook and chop chicken. Toss lettuce, orange, and chicken with Chinese Five Spice, garlic salt and stevia.
Sprinkle with crumbled sesame rounds. Spray or spoon on Citrus Dressing.

FRENCH ONION SOUP
2 c. Chicken Bouillon Base (below)
1 whole sliced sweet onion
Simmer on low for 1 hour

CHICKEN BOUILLON BASE
(used in many other recipes)
6 100 gram pieces of chicken breast
8 c. water
1/4 t. garlic powder
1/4 t. onion salt
1/4 t. celery salt
1/4 t. poultry seasoning
1/4 t. black pepper
1 1/2 t. sea salt
Combine ingredients in soup pot and cook until chicken is done.
Remove chicken and refrigerate or freeze to use at a later time. Also freeze bouillon base for future recipes.
Put 2 cups in a medium size container to make soups or 4 tablespoons in a small container to saute vegetables.

LEMON CHICKEN SOUP
100 g shredded or diced chicken
chopped spinach
2-3 c. chicken bouillon base
Juice of 1 lemon
1 tsp of thyme
Sea salt to taste
Ground white pepper to taste
Preheat saucepan over MED heat
Combine all ingredients.
Bring to a boil, then simmer for 20 mins and serve.

CHICKEN APPLE SALAD
2 c. raw spinach or romaine lettuce
1/2 c. chopped apple
100 grams chicken breast
Your favorite hCG dressing
Cook and chop chicken. Arrange spinach or lettuce on plate, sprinkle with chopped apple and chopped chicken. Spray or spoon on dressing.

TACO SALAD
2 c. romaine lettuce
100 grams ground beef
1/4 t. garlic salt
1/4 t. chili seasoning
2 Onion flavored Melba Toasts
HCG Vinaigrette Dressing
Fry ground beef with seasonings.
Drain well!
Top lettuce with ground beef mixture and salsa or vinaigrette.
Sprinkle with ground melba toast.

Dallas Location

1218 N. Bishop Ave
Dallas, TX 75208
214-272-9258