2117 Foothill Boulevard Suite K

La Verne, CA 91750

Tel: (909) 392-0400

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    Chicken Doesn't Have To Be Boring

    July 28, 2017

     These are hCG approved!!!

     

    Chicken Taco Salad

     

    100 g chicken, cooked and shredded
    2 tablespoons vinegar
    2 tablespoons fresh lemon juice
    2 teaspoons hot sauce
    1/2 teaspoon cumin
    1/4 teaspoon garlic powder
    1/4 teaspoon onion powder
    Cayenne pepper, to taste (optional)
    1 teaspoon green onion, chopped
    Green Leafy Lettuce, plateful

     

    Season the chicken with salt & pepper and a dash of cumin. Place on the George Foreman Grill. Shred the chicken and place it in the refrigerator to cool. Mix the vinegar, lemon juice, hot sauce, cumin, garlic powder, onion powder, and cayenne (if desired). Arrange the lettuce on a plate and top with the chilled chicken and dressing followed by the green onion. Finish with freshly ground black pepper.

     

    **Be sure if you buy any sauces from the store that you check the ingredients. It can only have ingredients that are on the list we give you!

    Finger Licking BBQ Chicken

     

    100 g boneless skinless chicken
    1 Melba toast, crushed---Can use one of your toasts from the snack or don’t have to use at all
    1 teaspoon oregano
    1/2 teaspoon onion powder
    1/2 teaspoon garlic powder
    Salt & pepper, to taste
    1 serving Smoky BBQ Sauce

     

    Mix the crushed Melba toast, oregano, onion powder, garlic powder and salt & pepper in a small bowl. Coat the chicken in the toast mixture well. Place at the bottom of an 8×8 casserole dish. Cover with tin foil and bake the chicken at 350 degrees for 20-30 minutes or until chicken is cooked through. Take the foil off for the last 5 minutes of cooking. Serve with the Smoky BBQ Sauce.

     

    **Be sure if you use the Melba toast in this recipe, that you take it or the Grissini breadstick out of one of the snacks.

     

    Chicken Salad Sandwich

     

    100 g chicken
    1 apple, diced
    1 1/3 cups celery, diced
    Juice of 1 lemon
    2 tablespoons minced onion
    2 teaspoons basil, roughly chopped
    Dry mustard, to taste
    Salt & pepper, to taste

     

    Boil chicken until cooked through. Cube and place in refrigerator to chill. While the chicken is chilling, mix together the apple, celery, lemon juice, minced onion and dry mustard. Combine with chilled chicken. Spread across 1 Melba toast and top with chopped basil and salt & pepper. *May substitute celery for fresh tomato slices or bed of spinach.

     

    **Be sure if you use the Melba toast in this recipe, that you take it or the Grissini breadstick out of one of the snacks.

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