THE HCG DIETER HOLIDAY COOKBOOK PHASES 2 AND 3 By Tammy Skye © 2007 Tskye Enterprises, Inc All rights reserved INTRODUCTION Hello friends and fellow HCG dieters. I created this cookbook of festive recipes for all of you brave souls dieting through the holidays. I hope that this book will allow you to enjoy your holidays to the fullest in spite of being on a diet. You can now prepare savory and tasty dishes that you and your whole family can enjoy and stay true to your weight loss goals. I know that the flavor options and delicious recipes offered in this book will help you to stay on track and allow you to reach your goal of achieving the body you’ve always dreamed of. It can be challenging to be on a diet when everyone around you is enjoying the flavors and sugary treats of the season. I want you all to know that you can enjoy the holiday season without breaking your diet. The goal of this book is to encourage and motivate you and bring flavor and excitement into your life while following the amazing HCG diet. This cookbook contains recipes appropriate for holiday gatherings such as Christmas, Thanksgiving, and Passover and includes appetizers, holiday entrees and side dishes, beverages, and even desserts to satisfy your sweet tooth. I’ve included recipes that are appropriate for both phases 2 and 3 of the Dr. Simeon’s HCG diet protocol popularized by Kevin Trudeau in his book “The Weight Loss Cure They Don’t Want You to Know About”. This diet protocol has changed many lives since it has been reintroduced to the public through Kevin Trudeau’s book and infomercials. I’ve corresponded with 1000’s of HCG dieters following the protocol and they are having spectacular results and enjoying newly reshaped bodies with minimal hunger and side effects. © 2007 Tskye Enterprises, Inc All rights reserved This diet has personally transformed my life and I have lost a total of over 50 pounds! I feel fantastic and am enjoying my new body and revved up metabolism. I can now eat normal amounts of healthy food without fear of gaining weight. The beauty of this diet is it’s near permanent results and I’ve not met anyone yet who wasn’t successful when the diet is followed correctly. I’ve included modifications for many of the recipes at the end that will allow them to be enjoyed in both phases 2 and 3 whenever possible so keep an eye out for those changes. I’ve included one recipe for phase 2 that includes egg whites or low fat cottage cheese. Make sure if you use an egg white or curd cheese vegetarian recipe that you consider that your protein for that meal. It’s okay to use curd cheese or egg white on rare occasions but it’s not an optimal protein choice according to Dr. Simeons and it shouldn’t be used as a daily substitution for the other recommended protein choices. You might notice I often don’t put an amount of the phase 2 vegetable servings as Dr. Simeons didn’t put any limit on them for the diet. Use good judgment and stay at or around 500 total calories per day for best results. I hope this book offers you some flavorful ideas and options to make the holidays more festive. Wishing you all the best and greatest happiness for you and your family this holiday season and ……….Happy dieting! Happy Holidays! Tammy Skye © 2007 Tskye Enterprises, Inc All rights reserved APPETIZERS Jalapeno Poppers (Phase 3) Ingredients 10 or more whole canned jalapenos ¼ cup softened cream cheese 3 tablespoons grated parmesan cheese 1 egg beaten 3 tablespoons olive oil ¼ teaspoon garlic powder Pinch of cayenne pepper Directions Mix parmesan, garlic powder, and cayenne pepper together and set aside. Stuff jalapenos with cream cheese (inject the cream cheese into the jalapeno for best results) dip the stuffed jalapenos into the egg and coat with parmesan spice mixture then fry for 3 minutes in the olive oil or until golden brown. Remove and drain. Keep in the oven to keep warm and serve hot. Makes about 3 servings Strawberry Melba Appetizer (Phase 2) Ingredients 2 strawberries mashed Stevia Pinch of cinnamon ½ tablespoon lemon juice 1 serving Melba toast crumbs Directions Mix strawberries, stevia and spices together. Top Melba toast with Strawberry mixture or top with spiced crumbs and enjoy. Makes 1 serving (1 fruit, 1 Melba toast) © 2007 Tskye Enterprises, Inc All rights reserved Sweet and Sour Mini Meatballs (Phase 2) Ingredients 100 grams lean ground beef (less than 7 percent fat) 2 tablespoons minced onion 1 clove of garlic crushed and minced 1 serving Melba toast crumbs Pinch of garlic powder Pinch of onion powder Pinch of cayenne pepper ¼ cup lemon juice 1 tablespoon Bragg’s liquid aminos Stevia to taste Directions Combine ground beef with Melba toast, minced garlic, onion and spices. In a small saucepan heat the lemon juice, Bragg’s and stevia to taste. Form small meatballs and add to the sauce. Simmer for about 10 minutes. Deglaze the pan periodically to create a rich sauce. Enjoy as a Phase 2 entree. Makes 1 serving (1 protein, 1 Melba) Artichoke Dip (Phase 3) Ingredients 1 can artichoke hearts in water 1 package softened cream cheese ¼ cup grated parmesan cheese 2 cloves garlic minced 2 tablespoons minced onion ¼ teaspoon garlic powder ¼ teaspoon onion powder Pinch of cayenne pepper (optional) Salt and black pepper to taste © 2007 Tskye Enterprises, Inc All rights reserved Directions Drain the artichoke hearts and cut into small pieces. Mix into softened cream cheese and heat in a small saucepan. Add garlic, onion, and spices and simmer gently. Stir in ½ cup grated parmesan cheese and melt. Pour into small crock-pot or dish to serve hot or chill and use as a cold dip for veggies. Makes multiple servings Christmas Ham Roll Ups (Phase 3) Ingredients 10 slices uncured nitrate free ham 10 slices thin provolone cheese 10 green olives minced Minced red bell pepper 2 tablespoons minced red onion Salt and pepper to taste Directions Mix minced olive, onion, and bell pepper together and set aside. Layer ham, cheese, and olive mixture and roll up into appetizer size rolls. Cut in half or thirds and secure with a toothpick. Variations: substitute sliced chicken, turkey or roast beef. Makes 20+ appetizers Chilled Asparagus Spears Ingredients Asparagus 1 tablespoon apple cider vinegar 1 tablespoon lemon juice Pinch of garlic powder © 2007 Tskye Enterprises, Inc All rights reserved Pinch of onion powder Pinch of paprika Pinch of lemon zest Salt and pepper to taste Directions Steam asparagus until tender yet crisp. Marinate in vinegar, lemon juice and spices for 30 minutes and chill in the refrigerator. Serve cold. Makes 1 serving (1 vegetable) © 2007 Tskye Enterprises, Inc All rights reserved SAUCES, DRESSINGS, AND MARINADES Chunky Strawberry Relish (Phase 2) Ingredients Fresh strawberries 1 stalk of celery finely minced (optional) Pinch of ginger fresh or powdered 2 teaspoons lemon juice 1 teaspoon apple cider vinegar 1 teaspoon minced red onion Pinch of lemon zest Pinch of cayenne pepper Directions Mince all ingredients and add spices, lemon juice, and vinegar. Marinate for 30 minutes or more. Chill and serve on the side or as a topping for chicken, fish, or beef. Makes 1 serving (1 fruit, 1 vegetable) Phase 3 modifications: Add ¼ cup cooked cranberries and chopped walnuts Apple Chutney (Phase 2) Ingredients 1 apple finely chopped 1 tablespoon minced red onion Pinch of ginger 2 tablespoons apple cider vinegar Stevia to taste Pinch of allspice Pinch of cayenne pepper Pinch of Lemon zest Pinch of salt © 2007 Tskye Enterprises, Inc All rights reserved Directions Combine ingredients in a small saucepan and simmer on low heat for 30 minutes. Strain off excess liquid and chill. Serve over chicken or beef or as a dessert alternative. Phase 3 modifications: Add cranberries, orange slices, blueberries, or chopped walnuts to the chutney for additional flavor. Classic Cranberry Sauce (Phase 3) Ingredients 1 cup cranberries 1 cup water 3 tablespoons lemon juice 1 tablespoon apple cider vinegar Pinch of lemon zest Stevia to taste Pinch of cinnamon Pinch of nutmeg Directions Bring water, lemon juice, and vinegar to a boil. Add whole or chopped cranberries, stevia, and spices. Simmer for 10-20 minutes. Sage Citrus Dressing (Phase 2) Ingredients ½ orange juiced with pulp 2 tablespoons lemon juice 1 tablespoon white wine vinegar Pinch of orange zest Pinch of sage Stevia to taste Salt and pepper to taste © 2007 Tskye Enterprises, Inc All rights reserved Directions Combine orange juice, lemon juice and spices in a small saucepan. Simmer for 3 minutes. Add vinegar, chill, and serve over greens or as a marinade. Makes 2-4 servings Sweet and Sour Apple Dressing (Phase 2) Ingredients Juice of 1 apple 3 tablespoons of fresh lemon juice 1 tablespoon of white wine vinegar Pinch of lemon zest Pinch of cinnamon Stevia to taste Directions Combine apple, lemon juice and spices in a small saucepan. Simmer for 2 minutes. Add vinegar, chill and serve over salad greens or use as a marinade. Makes 2 servings (1/2 fruit) Yogurt Cucumber Dressing (Phase 3) Ingredients 4 ounces of plain Greek yogurt ½ cucumber peeled 2 tablespoons minced red onion ¼ teaspoon garlic powder Pinch of dill Pinch of mustard powder Salt and pepper © 2007 Tskye Enterprises, Inc All rights reserved Directions Puree yogurt, cucumber, and spices in a food processor or blender. Serve over salad greens. Makes multiple servings Chicken Gravy (Phase 2) Ingredients 1 cup chicken broth 1 tablespoon minced onion 1 clove of garlic crushed and minced 1 teaspoon garlic powder ½ teaspoon poultry seasoning Salt and pepper to taste Directions In a small frying pan combine broth, onion, garlic and spices. Bring to a boil and reduce down until slightly thickened deglazing with a little water periodically. Pour over chicken breast and enjoy. Gravy will be thin but flavorful. Thanksgiving Turkey Gravy (Phase 3) Ingredients 2 cups turkey stock 1 tablespoon butter 1 tablespoon olive oil ½ teaspoon thyme 1 tablespoon fresh parsley 1/4 cup minced celery ¼ cup minced onion ¼ cup apple juice 1 teaspoon whole peppercorns 1 Bay leaf Pinch of guar gum or agar for thickener (check starch content) Salt and pepper to taste © 2007 Tskye Enterprises, Inc All rights reserved Directions Dissolve thickener in turkey broth. Add celery, onion and spices. Simmer for 20 minutes adjusting liquid or thickener as needed to achieve desired consistency. Strain out peppercorns, bay leaf and serve over sliced turkey. Makes multiple servings © 2007 Tskye Enterprises, Inc All rights reserved STUFFINGS, VEGETABLES, AND SIDES Sage Cabbage Stuffing (Phase 2) Ingredients ½ head of finely chopped cabbage 1 cup chicken broth 1 serving Melba toast crumbs 2 cloves of garlic crushed and minced ¼ teaspoon sage Pinch of thyme ½ teaspoon garlic powder Salt and pepper to taste Directions Finely mince the cabbage into a rice sized consistency. Simmer the cabbage in the broth with spices. Strain off extra liquid and mix in or top with Melba toast crumbs serve with your choice of Phase 2 Christmas/Thanksgiving chicken recipes. Makes 2 servings (1 vegetable, 1 Melba toast) Mushroom Pecan Stuffing (Phase 3) Ingredients 1 pound finely chopped mushrooms ¼ cup toasted pecan meal 2 tablespoons chopped onion 2 cloves garlic crushed and minced 1 tablespoon of Bragg’s liquid aminos 1 tablespoon of browned butter Parsley Salt and black pepper to taste © 2007 Tskye Enterprises, Inc All rights reserved Directions Brown the butter slightly and add garlic onion, and spices. Add the mushrooms and sauté gently until soft. Strain off the excess liquid and use as a side dish or topping for your choice of entree top with additional toasted pecans and garnished with parsley. Save the liquid and add additional broth or ¼ cup white wine, simmer for 5 minutes. Just before serving, stir in 2 tablespoons of sour cream and pour over stuffing or entrée as a sauce. Makes 3-4 servings Sausage and Apple Stuffing (Phase 2) Ingredients 100 grams lean ground chicken breast 1 apple minced ¼ cup chicken broth 1 serving Melba toast crumbs 1 tablespoon minced onion 1 clove of garlic chopped and minced Pinch of cayenne Pinch of cinnamon Salt and pepper to taste Directions Mix ground chicken and spices thoroughly. Fry chicken sausage mixture with minced apple. Stir in Melba toast crumbs. Garnish with parsley and lemon and serve as a Phase 2 entree. Makes 1 serving (1 protein, 1 fruit, 1 Melba toast) Phase 3 modifications: Substitute any type of sausage for the chicken and add a tablespoon of chopped pecans or sliced almonds if desired. © 2007 Tskye Enterprises, Inc All rights reserved Mustard Celery Stuffing (Phase 2) Ingredients 4 cups of celery 1 cup chicken broth 1 tablespoon apple cider vinegar ¼ cup minced onion 2 cloves garlic crushed and minced 1 serving Melba toast crumbs ¼ teaspoon yellow mustard powder Pinch of sage Pinch of marjoram Pinch of paprika Salt and black pepper to taste Directions Combine celery with chicken broth and spices and simmer until thoroughly cooked adding water as needed to keep from burning. Remove from heat and stir in Melba toast crumbs. Allow to sit for 5 minutes then serve. Makes 1-2 servings (1 vegetable, 1 Melba toast) Cheesy Cauliflower Mash (Phase 3) Ingredients Steamed cauliflower (1 head) 1 cup sharp cheddar cheese ¼ cup half and half or sour cream 1 tablespoon butter Salt and black pepper to taste Directions Steam the cauliflower in water until soft. Puree in blender or food processor with the half and half and cheddar cheese. Pour cauliflower mixture into a saucepan and heat. Add salt and pepper to taste and serve. Can also be enjoyed plain just omit the cheddar cheese. © 2007 Tskye Enterprises, Inc All rights reserved Makes multiple servings Variations • Substitute grilled onions and blue cheese for the cheddar. • Mix in ¼ cup parmesan cheese and Italian herbs. • Use less liquid and bake the cauliflower puree in mounds on a cookie sheet until lightly brown. • Layer with mushrooms, and Swiss cheese and bake like a pie. Savory Italian Baked Asparagus (Phase 2) Ingredients Asparagus ½ cup chicken broth 1 serving Melba toast crumbs (optional) 3 tablespoons chopped onion 2 cloves of garlic crushed and minced 2 tablespoons basil rolled and sliced Pinch of dried oregano Pinch of marjoram Pinch of cayenne Salt and black pepper to taste Directions Add spices, onion, salt and pepper to vegetable broth. Layer the asparagus in a small baking dish and top with spices and Melba toast crumbs. Bake asparagus at 375 for 20 minutes or until cooked thoroughly and Melba toast is lightly browned. Makes 1 serving (1 vegetable, 1 Melba toast) © 2007 Tskye Enterprises, Inc All rights reserved Chard Southern Style Greens (Phase 2) Ingredients Chard 1 cup chicken or vegetable broth 2 tablespoons minced onion 2 cloves of garlic crushed and minced ½ teaspoon red pepper flakes Liquid smoke flavoring to taste Salt and pepper to taste Directions Cook chard for 30 minutes in broth with spices or slow cook in a crock-pot for up to 2 hours. Adjust the liquid as needed to prevent burning. Serve as a side dish with your choice of protein. Makes 2-4 servings (1 vegetable) Phase 3 modifications: Substitute collard or mustard greens if desired. Add crumbled bacon or ham and slow cook for 2 hours. Spiced Tomato Salad (Phase 2) Ingredients 2 cups firm tomatoes 1 tablespoon apple cider vinegar 2 tablespoons fresh basil rolled and sliced 1 teaspoon fresh chopped oregano Pinch of stevia Salt and pepper to taste Directions Toss tomatoes with spices and apple cider vinegar. Chill for 20 minutes and serve. © 2007 Tskye Enterprises, Inc All rights reserved Makes 1 serving (1 vegetable) Variations: Pinch of cumin, oregano, cilantro, and cayenne pepper. For Phase 3 add 3 tablespoons of sour cream or mayonnaise for a creamy texture. Traditional Holiday Green Bean Casserole with Onion Ring Topping (Phase 3) Ingredients 1 pound fresh or frozen cut green beans 1 egg beaten 1 cup sour cream ½ cup chopped onions 2 cloves of garlic crushed and minced 8 ounces sliced mushrooms ½ teaspoon garlic powder ¼ teaspoon paprika Pinch of mustard powder ½ red onion sliced into rings ½ cup grated parmesan cheese 2 tablespoons olive oil Directions Prepare fried onions for the topping. Dip onion rings in egg and coat with parmesan cheese. Fry in olive oil and set aside. Mix green beans, sour cream, leftover egg, onion, mushrooms, and spices. Pour into a baking dish and top with onion rings. Bake at 350 degrees for 40 minutes. Makes multiple servings © 2007 Tskye Enterprises, Inc All rights reserved ENTREES Thanksgiving Baked Chicken (Phase 2) Ingredients 100 grams chicken breast whole 1 serving Melba toast crumbs ½ cup chicken broth 1 tablespoon chopped onion Pinch of sage Pinch of marjoram Pinch of thyme Salt and pepper Directions Mix Melba toast crumbs with dried spices and set aside. Dip chicken breasts into broth and coat with spiced Melba toast crumbs. Put in a baking dish and add chopped onion and the rest of the broth to the bottom of the pan. Bake chicken at 375 for 20 minutes or until chicken is cooked thoroughly. Makes 1 serving (1 protein, 1 Melba toast) Phase 3 modifications: Substitute Turkey medallions, add ¼ cup white wine brush with butter and top with spices. Roasted Turkey (Phase 3) Ingredients 1 whole turkey 10 cups turkey or vegetable broth Stevia (optional) 1 cup salt ¼ cup whole peppercorns 3 cloves garlic sliced 1 onion quartered 1 apple quartered © 2007 Tskye Enterprises, Inc All rights reserved 2 cinnamon sticks 1 orange quartered with rind 3 sprigs fresh sage 1 bay leaf Directions Prepare the bird by removing the giblets and neck. Brine the turkey in broth, salt and peppercorns for 4 hours with ice, add more water or broth as needed to completely cover the turkey. Preheat the oven to 400 degrees. Place the turkey in a roasting pan. Cut the apple, orange, and onion into quarters and insert into the cavity of the bird along with the cinnamon sticks and fresh sage. Bake at 400 degrees uncovered for 30 minutes then reduce heat to 325 degrees and cook for approximately 3 ½ hours or until the temperature of the deepest part of the breast is 180 degrees using a meat thermometer. Cover the wings with aluminum foil to prevent burning. Baste with butter and juices occasionally. After cooking remove the apple, orange and cinnamon sticks, bay leaf, and sage before serving. Serve with your choice of stuffing on the side. Makes multiple servings Stuffed Chicken Roulade with Sour Apple Sauce (Phase 2) Ingredients 100 grams of chicken 1 cup minced celery 1 chopped apple 2 tablespoons apple juice 3 tablespoons lemon juice 2 tablespoons onion 1 clove garlic crushed and minced Pinch of sage Pinch of marjoram Pinch of lemon zest Salt and pepper to taste © 2007 Tskye Enterprises, Inc All rights reserved Directions Tenderize and flatten the chicken breast manually. In a small frying pan combine apple, celery, and spices and lemon juice. Sauté ingredients until slightly cooked. Deglaze periodically to create a rich lemon sauce. Set the sauce aside and put the stuffing inside the flattened chicken breast and roll up. Bake in 375 degree oven for 20 minutes. Add the apple juice to the lemon sauce and warm. Slice the roll and serve with the warm sour apple sauce over the top. Makes 1 serving (1 protein, 1 vegetable, 1 fruit) Phase 3 modifications: Stuff the flattened chicken breast with any of the phase 3 stuffing recipes. Add small cubes of cold butter and whisk to create a flavorful sauce. Add a splash of white wine for extra flavor. Spinach Frittata (Phase 2 and 3) (For Phase 2 consider the egg white or cottage cheese as your protein for that meal) Ingredients 2 egg whites beaten or 100 grams cottage cheese 1 cup Spinach Pinch of nutmeg Salt Pepper Directions Add the spinach and spices to the beaten egg whites or cheese and bake for 10 minutes at 350 degrees. Phase 3 modifications: Use the whole egg with yolk and add ½ cup grated gruyere cheese, 2 Tablespoons half and half and a little butter to the mixture. Makes 1 serving (1 protein, 1 vegetable) © 2007 Tskye Enterprises, Inc All rights reserved Cauliflower Pancakes with Applesauce and Sour Cream (Phase 3) Ingredients 2 cups cooked and pureed cauliflower strained and dry 2 eggs Salt and black pepper to taste Applesauce (unsweetened or homemade) Sour cream Directions Combine dry pureed cauliflower with eggs and salt and pepper. Preheat a frying pan and melt a little butter. Form the cauliflower into patties and cook for approximately 3 minutes on each side or until nicely browned. Serve with unsweetened applesauce and top with sour cream. Makes 4 servings Corned Beef with Cabbage (Phase 2) Ingredients Beef brisket weighed in 100 gram increments Cabbage ½ cup apple cider vinegar ½ onion chopped 1teaspoon powdered mustard ¼ teaspoon fresh thyme 1 bay leaf Pinch of allspice 1 teaspoon whole black peppercorns Liquid smoke to taste (optional) Salt and pepper to taste Directions Salt and pepper the beef and lightly dust with mustard. Put meat, onion and spices into a crock-pot or large pot and cover with water. Add vinegar. © 2007 Tskye Enterprises, Inc All rights reserved Bring to a boil and then reduce heat and simmer for 1 hour. Skim the fat from the water as it rises. Add the cabbage to the pot and cook for an additional 1-2 hours until the meat and cabbage are tender. Slice thinly across the grain and serve with horseradish if desired. Makes multiple servings (1 protein, 1 vegetable) Baked White Fish with Cabbage (Phase 2) Ingredients 100 grams white fish 2 cups cabbage shredded ½ cup vegetable broth 2 tablespoons apple cider vinegar 1 tablespoon lemon juice 1 tablespoon Bragg’s liquid aminos 2 tablespoons minced green onion Pinch of fresh grated ginger Salt and pepper to taste Directions Lightly steam shredded cabbage until slightly tender. Mix liquid ingredients with spices and onion and layer cabbage in a small baking dish. Top with Fish fillet and sprinkle with green onion. Bake for 15 minutes in 350 degree oven until fish is tender and cooked thoroughly. Makes 1 serving (1 protein, 1 vegetable) Variations: Top with 1 serving of Melba toast crumbs. Substitute 100 grams shrimp for the fish. Chicken Vegetable Casserole (Phase 3) Ingredients 1 pound chicken breast cubed ½ cup chicken or vegetable broth © 2007 Tskye Enterprises, Inc All rights reserved 8 ounces sour cream ½ cup grated parmesan cheese 1 egg beaten ¼ cup chicken broth ½ cup green beans ½ cup chopped broccoli ½ cup sliced carrots ¼ cup diced celery ½ cup chopped tomatoes ¼ cup chopped bell pepper ½ cup chopped mushrooms ¼ cup minced onion 2 cloves garlic crushed and minced ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon dried basil Pinch of paprika Pinch of cayenne pepper Pinch of nutmeg Salt and pepper to taste Directions Combine vegetables, chicken, with spices, broth, and sour cream. Mix well and bake in 375 degree oven for 45 minutes until bubbly and lightly browned. Makes multiple servings Baked Rosemary Chicken (Phase 2) Ingredients 100 grams thick sliced or whole chicken breast 1 serving Melba toast crumbs ¼ cup chicken broth or water 3 tablespoons lemon juice ½ teaspoon fresh rosemary ¼ teaspoon onion powder ¼ teaspoon garlic powder © 2007 Tskye Enterprises, Inc All rights reserved Salt and pepper to taste Pinch of lemon zest Directions Marinate chicken in lemon juice, salt and rosemary. Mix spices and Melba toast crumbs together in shallow bowl or plate. Coat the chicken pieces with spice mixture and place in baking dish. Add broth and top chicken with additional spice mixture. Bake chicken at 350 for approximately 20 minutes or until cooked. Sprinkle chicken with lemon juice, salt, and pepper to taste. Garnish with fresh chopped parsley and lemon slices. Makes 1 serving (1 protein, 1 Melba toast) Turkey Vegetable Soup (Phase 3) Ingredients 2 cups shredded cooked turkey 6 cups turkey or vegetable broth ½ cup sliced carrots ¼ cup diced celery ½ cup zucchini ½ cup chopped tomatoes ¼ cup minced onion 2 cloves of garlic crushed and minced 1 teaspoon Old Bay seasoning mix ½ cup garlic powder ¼ lemon with rind 1 bay leaf Directions Add turkey to broth with carrots, celery, onion, and spices. Add lemon with rind and bring to a boil. Reduce heat and simmer 20-30 minutes until vegetables are cooked. Add zucchini and tomato and cook an additional 5 minutes. Add water as needed to create more broth and remove lemon before serving. Makes multiple servings © 2007 Tskye Enterprises, Inc All rights reserved Phase 2 modifications: Substitute 100 grams chicken and 2 cups chicken broth for the turkey and broth, use your choice of appropriate phase 2 vegetables such as cabbage, tomato, or celery to make the soup work for Phase 2. Spinach Cheese Casserole (Phase 3) Ingredients 1 pound cottage cheese 2 eggs 8 ounces fresh or frozen spinach cubed 6 ounces cheddar cheese cubed ¼ cup onions ¼ teaspoon garlic powder Salt and pepper to taste Directions Combine all ingredients in a bowl. Pour into a baking dish. Bake at 350 degrees for 45 minutes or until browned and bubbly on top. Makes multiple servings © 2007 Tskye Enterprises, Inc All rights reserved DESSERTS Chocolate Peppermint Meringue Puff Cookies Ingredients 4 egg whites Peppermint stevia 5 tablespoons cocoa Directions Whip egg whites until firm. Fold in Peppermint stevia and cocoa. Drop spoonfuls onto a nonstick pan or aluminum foil. Bake in a cool oven 225 degrees for 1 hour until Meringues are dry. Makes multiple servings Variations: Use your choice of flavoring extracts in place of peppermint and cocoa. (Vanilla, maple, lemon, coffee etc) Glazed Strawberries (Phase 2) Ingredients 5 large whole strawberries 1 tablespoon lemon juice 1 teaspoon apple cider vinegar 1 teaspoon vanilla powder Stevia to taste Directions In a small cup or saucepan combine lemon juice, vinegar and vanilla powder. Heat on the stove or microwave stirring occasionally until slightly thickened. Dip strawberries in sauce and freeze. Makes 1 serving (1 fruit) © 2007 Tskye Enterprises, Inc All rights reserved Phase 3 modifications: Dip strawberries in glaze and then in unsweetened coconut flakes or finely chopped nuts and chill or freeze. Stuffed Baked Apples with Orange and Cranberries (Phase 3) Ingredients 4 whole peeled apples 1 orange ½ cup whole cranberries ¼ cup water ¼ teaspoon ginger Pinch of powdered cloves Stevia to taste ¼ cup chopped and toasted pecans 1 tablespoon butter Pinch of salt Directions Hollow out the center of the apples. Sprinkle with stevia. In a small saucepan combine cranberries, stevia, butter, and spices and bring to a boil. Simmer for 10 minutes then add oranges and simmer an additional 5 minutes adding water if necessary. Chop up pecans and lightly toast in the oven for about 5 minutes. Strain off the liquid from the orange cranberry mixture and set aside. Stuff the apples with the filling and top with toasted nuts. Pour sauce over the apples and bake at 400 degrees for 30 minutes or until apples are soft. Serve topped with sauce and Stevia Whipped Cream (Page 29) Makes 4 servings Baked Apples (Phase 2) Ingredients 1 apple 1 serving Melba toast crumbs Sprinkle of lemon juice ¼ teaspoon cinnamon © 2007 Tskye Enterprises, Inc All rights reserved Pinch of nutmeg Powdered stevia Pinch of vanilla powder Directions Core the apple and cut in half. Mix Melba toast crumbs with cinnamon, nutmeg, vanilla powder, and stevia. Top apple halves with Melba mixture and bake for 15-20 minutes at 375 degrees until apples are soft and Melba toast topping is lightly brown. Makes 1 serving (1 fruit) Phase 3 modifications: Spread apple half with a thin layer of cream cheese then top with stevia and spices and bake. Serve warm. Stevia Whipped Cream (Phase 3) Ingredients 1 cup whipping cream Stevia to taste 1 teaspoon vanilla extract Directions Mix stevia and vanilla extract into whipping cream and beat until soft peaks form. Serve over your favorite dessert or mix into fresh fruit. Creamy Fruit Salad (Phase 3) Ingredients 2 cups strawberries 1 orange segmented 1 cup chopped apple 1 cup Raspberries 1 cup blueberries ¼ cup cream cheese softened © 2007 Tskye Enterprises, Inc All rights reserved ¼ teaspoon vanilla extract or vanilla flavored stevia 1 cup Stevia Whipped Cream (Page 29) Directions Combine Stevia Whipped Cream with softened cream cheese and vanilla extract and mix well. Fold into chopped fruit and chill prior to serving. Makes multiple servings Variation: Add a ¼ cup flaked unsweetened coconut. © 2007 Tskye Enterprises, Inc All rights reserved BEVERAGES Green Tea Strawberry Punch (Phase 2) Ingredients ½ cup strong brewed green tea chilled 4 strawberries pureed and strained 2 tablespoons lemon juice ½ cup sparkling mineral water Stevia to taste Directions Puree and strain the strawberries, add the Stevia, lemon juice and green tea and pour into a tall glass. Add crushed ice and cold sparkling mineral water. Add some crushed mint for garnish if desired. Makes one serving (1 fruit) Hot Chocolate (Phase 3) Ingredients 3 tablespoons unsweetened cocoa powder ½ cup milk ½ cup half and half ½ teaspoon vanilla extract Stevia to taste Stevia whipped cream (page 29) Sprinkle of cinnamon or cocoa (optional) Directions Stir cocoa and stevia into milk. Add vanilla and heat in a saucepan until almost boiling. Remove from heat and stir. Pour into a mug and top with Stevia Whipped Cream and sprinkle with cinnamon or cocoa. Makes 1 serving © 2007 Tskye Enterprises, Inc All rights reserved Variations: Add orange or peppermint flavored stevia. Sprinkle with orange zest or garnish with mint. Sparkling Cinnamon Coffee Soda (Phase 2) Ingredients ½ cup strong brewed coffee ½ cup sparkling mineral water ½ teaspoon cinnamon Stevia to taste Crushed ice 1 tablespoon milk (optional) Directions Thoroughly mix cinnamon and stevia into the coffee and pour over crushed ice. Add sparkling mineral water and enjoy. Makes 1 serving Phase 3 modification: Add a little half and half and serve blended. Sparkling Dreamsicle Virgin Martini Ingredients The juice of one orange 2 tablespoons lemon juice ½ cup sparkling mineral water Pinch of orange zest Vanilla stevia to taste Directions Combine Orange and lemon juices with vanilla stevia. Add sparkling mineral water and ice if desired. Serve in a martini glass with a slice or curl of orange peel for garnish. Makes 1 serving (1 fruit) © 2007 Tskye Enterprises, Inc All rights reserved Phase 3 modifications: Add 1 shot of vodka and a little half and half, omit the lemon juice. Egg Nog (Phase 3) Ingredients 2 eggs beaten 1 cup half and half 1 cup milk Pinch of nutmeg 1 teaspoon vanilla extract Stevia to taste 1 shot of rum (optional) Directions Combine all ingredients in a blender, chill and serve. Sprinkle with a pinch of additional nutmeg and a dollop of Stevia Whipped Cream (page 29) Makes 2 servings Hot Apple Cider (Phase 2) Ingredients 1 apple juiced 2 tablespoons lemon juice 1 tablespoon apple cider vinegar ¼ teaspoon cinnamon Pinch of nutmeg Pinch of allspice Pinch of clove Pinch of lemon zest Stevia to taste Water © 2007 Tskye Enterprises, Inc All rights reserved Directions Heat the juice with spices and a little water in a small saucepan. Serve hot with a cinnamon stick garnish. Makes 1 serving (1 fruit) Mulled Wine (Phase 3) Ingredients 1 bottle of red wine 2 cups of purified water 1 orange sliced 1 lemon sliced 1 cinnamon stick Pinch of clove Pinch of nutmeg Pinch of cardomom Stevia to taste Directions Heat the wine very gently in a saucepan for about 10 minutes to blend the spices. Do not allow the wine to boil. Strain out aromatics and serve hot with a cinnamon stick garnish. © 2007 Tskye Enterprises, Inc All rights reserved CONCLUSION I’m so very happy to be able to share these recipes with you this holiday season. I’m sure you and your family will enjoy them. The holidays for me are about sharing and giving. I am listing a few of the charities that are supported by the sales from my book “The HCG Dieter Gourmet Cookbook Phase 2” that can be purchased at www.hcgrecipes.com. For information on how to donate or support any of these charities I’ve listed the links below. Forthcoming are an additional free e-book of motivational stories of real HCG dieters and an upcoming Phase 3 cookbook available in 2008 that will include more than 300 phase 3 recipes for every occasion and helpful tips and advice for being successful on Phase 3 of the Dr. Simeon's HCG diet popularized by Kevin Trudeau in his book “The Weight Loss Cure They don’t want you to know about” This diet is picking up momentum and gaining notoriety in the diet industry every day and people are starting to take notice. Those of you who are enjoying success and making progress toward your weight loss goals are pioneers. Your friends and family are watching closely as they watch you shrink and gain health and vitality. They are gaining new respect as they watch your success on that “crazy diet plan” you are following. Those of you who have had the good fortune to discover it, the courage to follow it and the success and will to succeed are paving the way for countless overweight and obese individuals. It is my hope that over time this diet will help people regain their lives and enjoy good health and happiness. I am forever grateful to Dr. A.T.W. Simeons and Kevin Trudeau for giving us this diet and changing all of our lives forever. © 2007 Tskye Enterprises, Inc All rights reserved RESOURCES AND LINKS CHARITIES OPRAH’S ANGEL NETWORK 100 percent of donations go into programs for literacy, relief and rescue efforts and education for disadvantaged children. Current projects are building schools in 11 different countries and providing aid to Hurricane Katrina victims in Biloxi and other ravaged communities. www.oprahsangelnetwork.org FIRST BOOK A national organization dedicated to promoting literacy and providing books to disadvantaged children. Literacy is cause that is close to my heart. www.firstbook.org HELPING HANDS CHRISTIAN MINISTERY INC. This is a local Kentucky charity group and was recommended to me by a fellow HCG dieter. They feed 400 disadvantaged families a month and are growing. http://www.hhcr05.org/ AMERICAN RED CROSS Working nationally and internationally to provide health and human services, food, and disaster relief to needy families. www.redcross.org Personal and financial evaluation for these most of these charities can be found at www.charitynavigator.org © 2007 Tskye Enterprises, Inc All rights reserved RECOMMENDED READING POUNDS AND INCHES a new approach to obesity by Dr. A.T.W. Simeons. THE WEIGHT LOSS CURE THEY DON’T WANT YOU TO KNOW ABOUT by Kevin Trudeau. www.weightlosscurebook.com or your local bookstore. GUIDE TO IMPLEMENTING THE WEIGHT LOSS CURE A comprehensive companion to “The Weight Loss Cure They don’t want you to know about” and “Pounds and inches. This e-book features information on IM and sublingual HCG, tips, recipes and more to be successful with the Dr. Simeons/Kevin Trudeau “Weight Loss Cure” http://hcgrecipes.wlconline.hop.clickbank.net/ MASTER CLEANSE SECRETS by Stanley Burroughs This book was recommended by a friend of mine and is wonderful for clearing out years of toxins and cleansing the liver and colon. http://hcgrecipes.xhmtl.hop.clickbank.net/ 10 STEP DETOX PROGRAM by Dr. Janet Hull Janet Hull’s program is a wonderful way to combat the toxins in our daily environment. I’ve been following her work for years. http://hcgrecipes.jshull.hop.clickbank.net HCG GUIDE A helpful guidebook and additional resource when following the Dr. Simeons/Trudeau HCG protocol for weight loss. http://hcgrecipes.hcgguide.hop.clickbank.net/ © 2007 Tskye Enterprises, Inc All rights reserved HOME REMEDIES/MEDICINE An informative website offering E-books on how to make your own home made medicines and home remedies for everything. Lots of free tips and remedies on the website. http://hcgrecipes.optinmag.hop.clickbank.net/ WEB RESOURCES AND SUPPLIES HCG DIET INFO A website created by a friend and mentor of mine and HCG success story. Lots of articles and information helpful when following the HCG Simeon's protocol. www.hcgdietinfo.com HCG INFO ONLINE An informative website with helpful tips and links useful for the HCG dieter. www.hcginfoonline.com HCG OBESITY An interesting website by Dr. Daniel Belluscio. Features research studies and FAQ about the use of HCG for weight loss. www.hcgobesity.org HCG SUPPLIES A one stop shopping experience for complete supply kits necessary to begin the HCG protocol. Great customer service and support and Free Shipping. www.hcgsupplies.com © 2007 Tskye Enterprises, Inc All rights reserved NATIONAL CLINICS AND DR. SUPERVISED PROGRAMS BODY SOLUTIONS RX A nationwide series of clinics offering a medically supervised option for the Dr. Simeon’s HCG diet protocol as well as anti-aging programs, skin care, and wellness programs. Offices in the US and the UK. www.bodysolutionsrx.com RELEANA An HCG clinic that offers a patented oral sublingual HCG formulation and a medically supervised HCG weight loss program based in southern California. www.releana.com GHI MEDICAL Offers medically supervised HCG weight loss programs, health and wellness programs. This is the program officially recommended by Kevin Trudeau www.ghihrt.com © 2007 Tskye Enterprises, Inc All rights reserved