HCG Phase 2 – Seafood Entrees

It’s that time again! Time for some recipes from under the deep blue sea for HCG Phase 2! YAYYY! 🙂


Easy Lobster and Asparagus

 100 grams lobster (about a 5 oz. tail including the shell)

2 c. asparagus

Garlic salt

Sea salt

 Put lobster tail in steamer with asparagus. SPrinkle with garlic salt and sea salt.

Servings: 1 Protein, 1 Vegetable



Simply Broiled Scallops

 100 grams scallops

Garlic salt

Fresh lemon juice

 Rinse scallops and place in a shallow baking pan. Sprinkle with garlic salt and lemon juice. Broil on medium 6 to 8 minutes. Do not over cook.

Servings: 1 Protein



Spicy White Fish

 100 grams white fish (ex. Orange Roughy, Tilaphia, etc.)

Chili powder


Garlic salt

Sea salt

 Sprinkle both sides of fish with spices. Place on preheated George foreman grill. Turn over after 2 minutes. Fish is done when flakes easily with a fork.

Servings: 1 Protein



 Seafood Gumbo

 100 grams seafood (any combination of shrimp, scallops, lobster, or white fish)

1 clove chopped garlic

2 large chopped Roma tomatoes

1/4 t. Onion salt

1/4 t. Creole seasoning

1/8 t. Garlic powder

1/8 t. Celery salt

1/8 t. Ground cayenne pepper

1-2 packets stevia

 Saute seafood with chopped garlic over high heat until lightly browned. Add remaining ingredients and simmer on low heat for 15 minutes.

Servings: 1 Protein, 1 Vegetable



HCG Phase 2 – Zesty Veggies!

Just a few recipes to add a little zip to those veggies!


Lemon Garlic Chard

2 c. roughly chopped Swiss chard

1 large or 2 small sliced garlic cloves

4 T. water

Fresh lemon juice

Sea salt


Put 1 T. water in non stick pan. Sautee garlic until tender and set aside. Pour remaining water into pan and add chard. Cook over medium heat for about 5 minutes, tossing occasionally. Drain off excess juice and return to pan adding in sauteed garlic. Before serving, give a squirt of lemon juice and a shake of salt and pepper.

Servings: 1 vegetable

Minted Cucumbers

1 large cucumber

1 minced garlic clove

2 T. fresh lemon juice

2 T. chopped fresh mint or 1/2 t. crushed dried mint leaves

Onion salt


Cut cucumbers in half lengthwise, remove seeds and dice. Mix cucumber with garlic, lemon juice, and mint. Season with onion salt and pepper. Refrigerate for 45 minutes.

Toss before serving and garnish with whole fresh mint leaves.

Servings: 1 vegetable

Lemon Zest Asparagus

1/3 lb. asparagus

1 T. fresh lemon juice

Prepare the asparagus by rinsing thoroughly and breaking off any tough, white bottoms. Cut into 1 and 2 inch sections, slicing the asparagus at a slight diagonal.

Fill in a medium sized saucepan half way with water and bring to a boil. Add the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with lemon juice. Salt and pepper to taste. Serve warm or room temperature.

Servings: 1 vegetable

HCG Phase 2 – Seasoning Mixes

Getting tired of that bland fish and chicken yet? Fear not! I am here to save the day with five fabulous seasoning rubs for your fish, poultry, meat, and veggies! They’re even tasty when you’re not on the HCG diet, too!!

Cajun Dry Rub Seasoning

8 T. paprika

3 T. cayenne

6 T. ground black pepper

2 T. garlic powder

1-1/2 T. onion powder

6 T. sea salt

2 T. ground cumin

4 T. dried oregano

4 T. dried thyme

Combine all the ingredients, blending well. Store in an airtight container away from heat and light. Dry rub seasonings can be rubbed into meat, fish, poultry, or added to gumbos, pastas, or almost any dish that you want to spice up!

Makes about 2-1/2 cups

Classic Poultry Seasoning

1 T. onion powder

1 T. garlic powder

2 T. dried sage leaves, crumbled or whole

2 T. dried thyme leaves

2 T. dried parsley leaves

Combine all of the ingredients in a bowl and blend. Put in a container with an airtight fitting lid and store away from heat and light. Shake or stir to re-blend before each use.

This tangy blend of herbs is just right to make your chicken super tasty without the heat!

Makes 2/3 cup

Cajun Poultry Seasoning

2 T. paprika

3/4 T. cayenne

1 1/2 T. ground black pepper

3 T. garlic granules

1 1/2 T. onion powder

1 1/2 T. sea salt

1/2 T. ground cumin

1 T. dried oregano

3 T. dried thyme leaves

2 T. dried sage leaves, crumbled or whole

2 T. dried parsley leaves

For a finer texture, pour all ingredients in a food processor and pulse several times. Store seasoning blends in an airtight container, away from heat and light. For best flavor, use within 3-4 months.

Makes 1 1/4 cup

All Purpose Seasoning

1 T. sea salt

1 T. garlic powder

1 T. onion powder

1/2 T. ground black powder

Combine in a small bowl and store in an airtight container, away from heat and light.

Southwest Seasoning

1 T. chili powder

1/4 t. garlic powder

1/4 t. onion powder

1/4 t. dried oregano

1/2 t. paprika

1 1/2 t. ground cumin

1 t. sea salt

1 t. ground black pepper

In a small bowl, mix together chili powder, garlic powder, onion powder, oregano, paprika, cumin, salt and pepper. Store in an air tight container away from heat and light.



HCG Phase 2 Recipe – Chicken Apple Salad

Chicken Apple Salad

2 c. raw spinach or romaine lettuce

1/2 c. chopped apple

100 grams chicken breast

Vinaigrette, Lemon, or Citrus Dressing

Cook and chop chicken. Arrange spinach or lettuce on plate, sprinkle with chopped apple and chopped chicken. Spray or spoon on Vinaigrette, Lemon or Citrus Dressing.

Servings: 1 protein, 1 vegetable, 1/2 fruit


HCG Phase 2 Recipe – Spicy Taco Salad

Spicy Taco Salad


Here’s a great recipe for those spicy food lovers out there!


Spicy Taco Salad

2 c. Romaine Lettuce

100 grams 93% Fat Free Ground Beef

1/4 t. Garlic Salt

1/4 t. Chili Seasoning

2 Onion flavored Melba Toast rounds

Vinaigrette Dressing (see previous post for recipe!)

Prepare ground beef on George Foreman grill. Crumble beef and mix in garlic salt and chili seasoning. Top lettuce with ground beef mixture. Spray or spoon on Vinaigrette Dressing and sprinkle with crumbled Melba rounds.

Servings: 1 protein, 1 vegetable