HCG P2 PHASE 2 JEREMY'S CHICKEN MEATBALLS
Delicious Meatballs safe for Phase 2 of the HCG Diet. This will count for your protein and vegetable. 3 Meatballs per serving.
Categories Poultry Low Carb Low Carb Poultry
Yield 6
Number Of Ingredients 11
Steps:
- Caramelize onions in a pan. Mix half the seasonings into the tomato sauce and sit to the side. Mix the rest of the seasonings and ingredients into a food processor and pulse until fully mixed. Form into 100g meatballs in a dish. With a spoon, pour sauce onto each meatball. Bake at 400 degrees for 20 minutes. Let cool for 10 minutes.
Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories
HCG DIET RECIPE | CHICKEN SAUERKRAUT MEATBALLS WITH WILTED CHARD - SP/AP
Provided by Rayzel Lam
Yield 2 servings
Number Of Ingredients 15
Steps:
- Combine the ground chicken, onion, parsley, salt, pepper, garlic powder, oregano, and paprika in a large bowl and mix well.
- Scoop the mixture by the tablespoonful and roll into balls. Should be 12 meatballs per 7 oz.
- Heat a large skillet over medium-high heat and spray with non-stick cooking spray.
- Add the meatballs to the pan and cook for 7-8 minutes, until browned on all sides.
- Add the sauerkraut to the pan and sauté for about a minutes.
- Stir in the chicken broth, reduce heat to low, cover and simmer for 5-7 minutes.
- While meatballs simmer, heat a separate pan over medium-high heat and add 1-2 tbsp water for SP, or spray with coconut oil spray for AP.
- Add the chopped chard to the pan and sauté for 3-4 minutes, until it begins to wilt.
- Season the chard with the salt, paprika, and hot sauce and continue cooking for another 1-2 minutes.
- Divide the meatballs and chard into two portions and serve.
Nutrition Facts : ServingSize 1 serving, Calories 186 kcal, Fat 8 g, Carbohydrate 9 g, Sugar 6 g, Fiber 6 g, Protein 19 g
HOMEMADE CHICKEN MEATBALL SOUP - HCG PHASE 2
A really nice soup, with just enough kick. The meatballs are superbly delicious and you don't feel like you're depriving yourself. Recipes counts for 1 protein, 1 vegetable, and 1 Melba toast.
Provided by Coffee Criss
Categories Chicken Breast
Time 50m
Yield 6 meatballs, 1 serving(s)
Number Of Ingredients 17
Steps:
- Meatballs: In a small bowl, combine first 9 ingredients (ground chicken, minced onion, garlic, sage, marjoram, thyme, onion powder, garlic powder and Melba toast crumbs). Form into small meatballs (about 6).
- Broth: In a pot, combine broth, garlic and remaining spices (bay leaf, cayenne, salt, pepper). Bring to a boil.
- Add meatballs to the broth, reduce heat, cover and cook for 30 minutes, until meatballs are cooked through. Add celery the last 5-10 minutes of cooking.
- Add apple cider vinegar just before serving.
HCG CHICKEN MEATBALLS & SAUCE
Start the sauce the day before you intend on making the meatballs. This is a recipe that follows the guidelines for Phase 2 eating on the HcG diet. It takes a while, but it was VERY yummy! This recipe covers your vegetable, meat and bread (some versions of the HcG allow for an additional vegetable)
Provided by Jonesyx6
Categories Meatballs
Time 45m
Yield 1 1/2 cup, 1 serving(s)
Number Of Ingredients 13
Steps:
- To make the sauce:.
- In a medium saucepan of water, boil the tomatoes until they either split or float.
- Add them to a blender/food processor or use a hand blender (what I used).
- When the tomatoes are liquified, add the oregano, basil, garlic powder, onion powder, pepper and salt.
- Mix thoroughly.
- Cover and let sit overnight. This will allow the flavors to meld more.
- To make the meatballs:.
- Place sauce in a saucepan over medium heat.
- Mince the chicken.
- Grind the breadstick.
- Add the chicken, ground breadstick, oregano, basil, garlic salt, onion powder and pepper into a bowl.
- Mix well.
- Form the chicken mixture into small, grape sized meatballs and drop into the warming sauce.
- Cook in the sauce for 30 minutes.
20 HOMEMADE SAUCES FOR MEATBALLS
These homemade sauces for meatballs can't be beat! From marinara to Swedish meatball sauce to grape jelly and mushroom gravy, you'll love these easy meatball meals.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a meatball sauce in 30 minutes or less!
Nutrition Facts :
CHICKEN MEATBALLS RECIPE BY TASTY
Chicken dinner takes a new shape with these savory meatballs! They're baked, not fried, for a hands-off, mess-free meal. Serve over your favorite pasta and sauce, or alongside your favorite vegetables. Hint: Make a double batch and freeze half for another night!
Provided by Betsy Carter
Categories Lunch
Time 40m
Yield 14 meatballs
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil.
- Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and golden brown, about 7 minutes.
- Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Remove the pan from the heat and let the onion mixture cool to room temperature.
- In a large bowl, combine the ground chicken, egg, panko, Parmesan, parsley, salt, pepper, and the onion mixture and use your hands to mix until just combined.
- Roll the chicken mixture into 1½-inch balls and place on the prepared baking sheet, spacing 2 inches apart.
- Bake the meatballs until browned and cooked through, 20 to 25 minutes.
- Serve with pasta and sauce of your choice.
- Enjoy!
Nutrition Facts : Calories 109 calories, Carbohydrate 4 grams, Fat 5 grams, Fiber 0 grams, Protein 9 grams, Sugar 1 gram
CHICKEN MEATBALLS
Chicken Meatballs flavoured with a blend of herbs in a tomato-red-capsicum-basil sauce, served over rice or noodles. This dish is suitable for freezing.
Provided by bluemoon downunder
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a mixing bowl, combine chicken mince, garlic, breadcrumbs, herbs, parmesan and the lightly beaten egg.
- Season to taste, mix well and with floured hands, shape the mixture into 12 meatballs.
- Place on a tray, cover loosely and chill for 30 minutes.
- Heat the oil in a non-stick pan, over a medium heat, add the onions and capsicums and sauté for 10 minutes, stirring occasionally, until soft.
- Add the tomatoes (and the juice), 1 tablespoon chopped basil and simmer for 10 minutes or until the liquid has reduced and the sauce has begun to thicken.
- Transfer the tomato sauce to a blender or food processor, blend until smooth and season to taste.
- Clean the pan.
- Melt the butter in the pan, add the meatballs and sauté over a high heat for five minutes, turning occasionally, until lightly golden-brown all over.
- Return the tomato sauce to the pan, simmer for 25 minutes or until the chicken meatballs are cooked through and the sauce has thickened.
- Serve over steamed rice or noodles and your favourite salad or side dish.
Nutrition Facts : Calories 318.3, Fat 14.5, SaturatedFat 3.7, Cholesterol 137.6, Sodium 236.3, Carbohydrate 17.8, Fiber 3.3, Sugar 7, Protein 29.6
CHICKEN MEATBALLS IN CRANBERRY SAUCE
Tender and juicy chicken meatballs cooked in an easy and delicious cranberry sauce
Provided by Rena
Categories Main Course
Time 25m
Number Of Ingredients 19
Steps:
- In a food processor add the meat chunks and pulse to chop. Add all the remaining ingredients and pulse again until meat is medium-fine.
- Using wet hands form the meat mixture into about 1-inch balls. Gently roll them in flour, shaking any excess.
- Heat a large non-stick pan over medium heat. Drizzle with about 2 Tbsps oil and carefully add in the meatballs. Cook for about 2 minutes on each side, or until cooked through and golden-brown.
- Meanwhile, in a small bowl, mix cranberry sauce with remaining ingredients until well combined.
- Pour cranberry sauce and stir well. Reduce the heat to low and simmer until bubbly, about 5 minute
Nutrition Facts : Calories 641 kcal, Carbohydrate 68 g, Protein 52 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 198 mg, Sodium 728 mg, Fiber 3 g, Sugar 56 g, ServingSize 1 serving
TURKEY (OR CHICKEN) MEATBALLS WITH SWEET CHILI SAUCE
This recipe is something I make often for my toddler who has allergies, so quick and easy! It doesn't require eggs like most meatballs. When making it for my son, I use the smaller amounts of sweet chili and green onion. I also use homemade bread crumbs from French bread, because of his allergies.I have even skipped the breadcrumbs completely and it worked. We make it as a snack or serve with rice and veggies for dinner. This recipe can be frozen. It easily doubles if you want to take it to a potluck or serve as an appy at a party. Serve with a side of sweet chili sauce to dip, or ketchup for crazy kids like my DS. ;)
Provided by Kiersten Phae
Categories Chicken
Time 35m
Yield 30 Meatballs
Number Of Ingredients 4
Steps:
- Combine all ingredients together.
- In a pan lightly oiled (I use Pam), fry over medium heat until completely brown, about 5-10 minutes.
- Bake in a preheated 350* oven until cooked through, about 15 minutes.
- You can also cook them completely in the fry pan.
- This recipe makes about 30 average size meatballs.
- Adjust amount of Sweet Chili sauce and bread crumbs if it appears too dry or wet, but these amounts work perfectly for us.
- You can combine all ingredients and refridge overnight then cook as normal, for a spicier flavor.
- For OAMC - Flash freeze on a cookie sheet until frozen. Place in a ziploc bag once frozen. Heat in Micro for 45-60 seconds, depending on the size of meatball. I'm sure it can be reheated in the oven, but I haven't tried it yet.
Nutrition Facts : Calories 35.6, Fat 1.7, SaturatedFat 0.5, Cholesterol 14.9, Sodium 31.1, Carbohydrate 1.4, Fiber 0.1, Sugar 0.1, Protein 3.6
CHICKEN CACCIATORE (HCG FRIENDLY P2)
I found this recipe online and tried it. It was really good!! My family even loved it!! =) You don't have to be on HCG to enjoy this!! =) The ingredients can also be thrown into a slow cooker on low in the morning, for a great meal at dinnertime. =)
Provided by Cassachusetts
Categories Chicken Breast
Time 30m
Yield 6 Chicken Breasts, 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large heavy saute pan, heat the 3 tablespoons of Chicken broth over a medium-high flame. Add the chicken pieces (if doing the HCG diet, be sure there are 6 pieces weighing only 3.5 oz each) to the pan and saute just until brown, about 5 minutes per side. Add more broth as it evaporates, if needed. If all the chicken does not fit in the pan, saute in 2 batches or more.
- Transfer the chicken to a plate and set aside. Add the onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes.
- Season with salt and pepper. Add the remaining broth and simmer until reduced by half, about 3 minutes.
- Add the tomatoes with their juice, capers, oregano and about half of the basil. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over low-medium heat until the chicken is just cooked through.
- Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce.
- Spoon the sauce over the chicken, then sprinkle with the remaining basil and serve.
Nutrition Facts : Calories 218.7, Fat 9.9, SaturatedFat 2.8, Cholesterol 63.5, Sodium 1182.1, Carbohydrate 8.5, Fiber 2.4, Sugar 4.5, Protein 23.8
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CHICKEN MEATBALLS IN FRESH TOMATO SAUCE RECIPE - GOOD FOOD
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- Place the chicken, olives, oregano, parsley, garlic, parmesan, breadcrumbs, egg, sea salt and pepper in a large bowl. Mix with your hands until well combined.
- Wet your hands to prevent the mixture sticking to them. Roll heaped tablespoons of the mixture into balls, place on a greased baking tray and refrigerate while making the sauce.
- Meanwhile, to make the fresh tomato sauce, use a small sharp knife to cut the core out of the top of each tomato. Plunge the tomatoes into a saucepan of boiling water for 15 seconds. Use a slotted spoon to remove the tomatoes from the pan and transfer to a bowl of iced water. Pinch the skin between your thumb and a paring knife to peel it off in strips. Roughly chop the peeled tomatoes (reserving any juice) and set aside. Heat the oil in a large heavy-based frying pan over medium heat. Cook the onion and garlic for 8 minutes or until softened and just beginning to colour. Add the wine and boil until it has mostly evaporated. Add the tomato paste and cook, stirring, for 2–3 minutes, then add the chopped tomatoes and any reserved juice. Reduce the heat to low and simmer, stirring occasionally, for 10 minutes or until reduced to a good sauce consistency. Add the vinegar, and the sea salt and sugar to taste. You are looking to balance the flavours — this can vary depending on the ripeness
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