Hcg Diet Recipe Chicken Sauerkraut Meatballs With Wilted Chard Spap Food

HCG CHICKEN MEATBALLS & SAUCE

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.

HCG DIET RECIPE | CHICKEN SAUERKRAUT MEATBALLS WITH WILTED CHARD - SP/AP

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.

HOMEMADE CHICKEN MEATBALL SOUP - HCG PHASE 2

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.

MEATBALLS WITH SAUERKRAUT

Steps:

• ---------Formeatballs---------.
• Combine all ingredients in a large bowl, mix well.
• Make meatballs small, place in a roasting pan or 13X9 casserole dish.
• ------ForSauce----------.
• Combine sauce ingredients in a large bowl.
• Pour over meatballs.
• Bake at 350, uncovered for 2 hours.
• When I make these ahead of time, I reheat in a crockpot on high for 4 hours, but make extra sauce to keep them moist and delicious.

GERMAN MEATBALLS WITH SAUERKRAUT

Steps:

• In a mixing bowl, combine ground beef and pork, onion, breadcrumbs, parsley, salt, pepper, garlic, Worcestershire, egg, and milk.
• Shape into 1½" to 2" meatballs, and chill until set.
• Heat the oil in a large skillet, and brown the meatballs on all sides.
• Remove meatballs, and drain fat from pan, leaving browned bits in bottom.
• Add sauerkraut and juice to skillet, and top with meatballs.
• Cover and simmer for 15-20 minutes or until meatballs are done.
• Add water or wine if necessary to keep sauerkraut moist.
• Sprinkle with parsley for garnish.
• Serve with buttered boiled potatoes.