Summer Cuisine...hCG style that is!

June 7, 2018


Lettuce Wraps




100 grams (3.5 ounces) lean ground beef or steak (or cubed chicken, if preferred)
1 tablespoon finely minced onion
1 clove crushed and minced garlic
Dash of garlic powder
Dash of onion powder
Dash of dried oregano
Fresh chopped cilantro to taste
Cayenne pepper to taste
Salt and black pepper to taste
Lettuce leaves




Brown ground beef (or thoroughly cook chicken, if using).
Add onion, garlic, and spices and a little water and simmer gently for 5-10 minutes.
Add salt to taste.
Serve taco style in butter lettuce or romaine leaf mock tortillas or with a side of tomatoes or salsa.



Strawberry Spinach Salad




3.5 oz of Fresh Spinach
1 handful of Strawberries (sliced)---be sure to eliminate the fruit from one snack
3.5 oz of raw meat (chicken, lean beef or shrimp)
2 tbsp of celery seed vinegar, apple cider vinegar, or freshly squeezed lemon juice




Chop spinach into bite sized pieces, slice strawberries
Cook 3.5 oz of meat however you see fit - grilled seems to taste best. Cut into bite sized pieces and place in bowl with spinach and strawberries top with 2 tbsp of celery seed vinegar, apple cider vinegar, or lemon juice. Letting the mixture wilt a little really gives it a good taste.

Number of Servings: 1


Cabbage Rolls





3.5 oz Lean ground beef 
Chopped onions 
Minced garlic 
Onion powder 
Garlic powder 
Diced tomatoes
Beef broth fat free 



Blanch cabbage leaves. Brown ground beef with seasonings. Spoon mixture into cabbage leaves, tuck in ends, and roll up. Place in pan sprayed with Pam. Add Beef broth and bake 20 minutes at 350 degrees.


Number of Servings: 1



















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