Texmex Chili Hcg Phase 2 Recipes

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TEX-MEX CHILI



Tex-Mex Chili image

Need to satisfy big, hearty appetites? Look no further than a chili brimming with beef stew meat, plenty of beans and tasty spices. -Eric Hayes, Antioch, California

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h20m

Yield 12 servings (about 4 quarts).

Number Of Ingredients 16

3 pounds beef stew meat
1 tablespoon canola oil
3 garlic cloves, minced
3 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (15 ounces each) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1 can (6 ounces) tomato paste
3/4 cup salsa verde
1 envelope chili seasoning
2 teaspoons dried minced onion
1 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Optional: Shredded cheddar cheese, minced fresh cilantro, sour cream, sliced jalapeno or fresno peppers and additional salsa verde

Steps:

  • In a large skillet, brown beef in oil in batches. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. , Stir in the beans, tomato sauce, tomatoes, water, tomato paste, salsa verde and seasonings. Cover and cook on low for 6-8 hours or until meat is tender. Garnish each serving with toppings as desired. Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Garnish with toppings as desired.

Nutrition Facts : Calories 334 calories, Fat 9g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 1030mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 8g fiber), Protein 32g protein. Diabetic Exchanges

TEX/MEX CHILI - HCG PHASE 2



Tex/Mex Chili - HCG Phase 2 image

This recipe is UBER delicious! It counts for 1 protein and 1 vegetable. Double, triple, quadruple and freeze extra portions for another time. Can also be made in bulk ahead of time. This recipe is from The HCG Diet Cookbook Gourmet Success.

Provided by Coffee Criss

Categories     Meat

Time 45m

Yield 1 serving(s)

Number Of Ingredients 12

1 teaspoon extra virgin olive oil (see note below if following oil-free protocol) or 1 teaspoon extra virgin coconut oil (see note below if following oil-free protocol)
100 g extra lean ground beef
1 tablespoon onion, finely chopped
1 cup tomatoes, quartered
2 garlic cloves, quartered
1 pinch garlic powder
1 pinch onion powder
1/4 teaspoon chili powder
1 pinch oregano
1 pinch cayenne pepper
1 dash sea salt
1 dash pepper

Steps:

  • Heat oil or broth in large, deep skillet. Fry ground beef and onions until cooked through.
  • In the meantime, blend tomatoes and garlic in food processor or blender until liquefied. Pour into skillet, over fried ground beef and onions.
  • Mix in the rest of the ingredients and bring to a boil.
  • Reduce heat, cover and simmer at least 30 minutes. Add water to prevent burning and to thin out the sauce. The longer it simmers, the more flavorful it gets.
  • *NOTE: I follow the HCG protocol that allows limited use (up to 1TB) of extra virgin olive oil or extra virgin coconut oil per day. If this is not your case, replace oil with homemade beef bone broth.

TRADITIONAL SHRIMP COCKTAIL - HCG PHASE 2



Traditional Shrimp Cocktail - HCG Phase 2 image

Use cooked, raw or frozen shrimp. The sauce is perfectly spicy. This recipe counts for 1 protein and 1 vegetable, so the serving is a little small. You'll definitely want to dip your Melba toast or grissini in the sauce and have your fruit for "dessert." This recipe is from The HCG Diet Cookbook Gourmet Success.

Provided by Coffee Criss

Categories     Lactose Free

Time 15m

Yield 1 serving(s)

Number Of Ingredients 10

100 g raw shrimp (approx. 10-12 small to medium)
2 ounces low-sodium tomato paste
2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
1 teaspoon hot sauce
1/8 teaspoon horseradish
1 dash mustard powder
4 drops stevia
1 dash sea salt
1 dash pepper

Steps:

  • Steam shrimp until pink and well cooked. Chill for 30 minutes.
  • Mix all other ingredients together and chill to allow spices to marinate. Add water as needed for desired consistency.
  • Can be served on ice or lettuce leaves.

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