hCG Protocol - A few stocking stuffer recipes

More detailed instructons below.. I broke into the kitchen yet again... Happy Holidays.

5 Alarm Chili - 2 serving batch
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Home made (food processed to liquid) tomato sauce using 2 large tomatoes (May use a 15 oz can of tomato sauce, but be careful to check ingredients, some contain corn starch)

200 gms of protein (lean ground beef the obvious choice though most any of your protein chioces should work well, shrimp, chuck chicken breast, lean steak)

Red Onion sliced (optional)

Garlic salt or powder, onion powder, chili peppers & whatever extra peppers you like.




For those of you thinking about shirataki noodles - they should make a nice add, will absorb the flavor of the chili. Those that have made them before like to towel them off after cooking as they have a somewhat undesireable coating when first taken off heat. Will also add bulk to the dish, and should help give you a feeling of fullness.

Oopsie Doopsies -
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Pre-heat oven to 350 degrees

Separate 6 eggs. Whisk or beat whites until frothy and peak. (1/8th tsp cream of tartar optional)

In separate container lightly whisk yolks, adding 3oz cheese cheese (or ricotta cheese)

Fold (don't mix fully as it will work the air out of the whites causing flatter rolls) the yolks into the whites - I use a 3rd container to mix so I can add cinnamon and sweetener to a portion of the mix.

**IMPORTANT** Will be very apt to stick to muffin pan or cookie sheet, must be WELL GREASED to avoid. EVCO did okay on flat sheet, found that wasn't the case in the muffin pan and non-stick spray works much better.

Bake for 30 minutes @ 350 degrees.

Note: For P3 can also try adding some cheddar cheese to the mix. For maintenance - I add 2 TBSP of flax meal for a little extra texture and some omega 3's.

Low Carb Creme Brulee
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Pre-heat oven to 325 degrees

Scald 1 cup of Half & Half, with 1 vanilla bean or 1/2 tsp of vanilla extract added. (scald is applying to heat just shy of bringing to a boil)

While scalding the milk, whisk 2-3 egg yolks and add 1/4-1/3rd cup of Splenda - also add (optional) fresh lemon or orange zest

SLOWLY add a little of the milk at a time to the eggs while mixing to gradually increase the temperature (called tempering) - after half of the milk has been added gradually the rest can be added.

Fill ramikens with mixture, place them in a pan and add warm water to about half of ramekin's height. (water bath)

Bake approx 45 minutes, check consistency - want them not runny, but not stiff, should wobble/wiggle/giggle when you shake the ramekin.

Let cool to room temp then refrigerate a minimum of 2 hours. (I prefer 4 hours to set)

To add crunchy sweet glaze - remove from refrigerator (some suggest to let sit at room temp for 30 minutes prior to glazing) cover top with Splenda and apply flame from torch until golden brown and lightly burnished. Let sit 3-5 minutes prior to serving.

I will admit I wasn't sure flaming Splenda would work, but can find no indication it'd be bad to do so. It isn't like sugar with one solid crunchy top, tends to brulee in smaller segments, but does add the bitter sweet bite.

Note to the anti-Splenda crowd: This makes a delightful custard that is P3 compliant without the crunchy top - use your stevia, xylitol or erythritol to make the custard portion sans the glaze - will be great stand alone or topping with a little cinnamon, ground nutmeg or strawberries should hit the spot.

And don't look now - but this little custard packs a mighty nutiritional punch as far as desserts go - the complete batch (2 servings) has approx 13 gms protein, just 12 gms of carbs - PLUS RDAs of 17% Vitamin A, 10% Vitamin D, 31% Riboflavin, 25% Vitamin B12, 29% Calcium, 34% Selenium.

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[jennymathis1]

LMAO! Thanks Tim, how did you know Creme Brulee and fake french accents are my favorite? It looks soooo good. Thanks for the recipe and the non-stop giggling.... (wink).

You are awesome.

[delmem]

Thank YOU Jenny... I never even tried creme brulle before - and didn't THINK I liked custard... this one is a gem... you can actually use coconut milk to make the custard P2 compatable AND throw in some lemon juice for a lemon custard. And for maintenance - will make a killer coconut cream adding some unsweetened coconut flakes. The fat free/sugar free puddings usually have starch - you make this with no added starches, & it's VERY easy to make.

[blancabrava]

I'm being good on VLCD, Tim, but when I'm into stabilization, I'm gonna make that creme brulee! And you're right, Jenny deserves this because she's been SO good. Will stevia caramelize like Spenda?

I have my own version of beef chili - I like it spicy just like our MorphingTom.

These are nice gifts for all of us.

The French accent was just perfect. Thank you and Merry Christmas!

[delmem]

The accent must have been close - was annoying ME...

I tried flame on stevia, erythritol AND Xylitol - no dice with caramelizing. You can't use heat with Equal, the Splenda was sweet & crunchy, but segmented... real sugar actually melts into one large crunchy top. So for people who just HAVE to have it, would top with 1 tsp sugar, but substitute the 1/4-1/3rd cup of sweetener to make the custard with a healthier choice.

[corderomichelle]

Ur hilarious

[mscottoncandykisses]

wow...you sounded like my relatives....HAHA

you are so great are makin new things for us......you need your own cookin show....you and muzee duo would be SWEET!!!!

brulee is one of my favorites!!!!!

thanks =)

[HCGPartyTrain]

I'm still LOLn.....and this is my second comment...are you frisking our comments before allowing?? lol

[morphingTom]

thanks man that one flew under my radar sorry about that

[pslandry]

Hilarious! Thanks for the recipes...I've got to try out the Chili.

[hcgmommy81]

LOL Awesome Tim!

[Jibbie49]

Tim, you are THE MAN.