P2 Rogue "Shepherds Pie" Recipe

Oh Man!!! This was a comfort food night!!!

P2 Rogue Shepherds Pie

Meat portion:
12 oz Leanest ground beef you can find (4 - 4oz servings)
1/2 teaspoon onion powder
2 tablespoons worcestershire sauce (or substitution)
1 tablespoon soy sauce (or substitution)
1/2 cup beef broth (low sodium)
1/4 teaspoon garlic powder
salt and pepper to taste
1 medium zucchini grated

Topping:
1 large head cauliflower (approximately 6-8 inches across)
chives if desired
salt and pepper to taste

Directions:
Preheat oven to 425f.

Rice Cauliflower then whirl to fluffy mashed potato consistency. Microwave for 8 minutes let sit while you're cooking the meat.

Brown burger, rinse and drain. Add Seasonings and broth, stir. Add zucchini and cook until tender. Turn off heat and let sit while you season the mashed cauliflower topping.

In a 9X13 glass baking pan place the meat mixture evenly in the bottom of the pan. Top evenly with mashed cauliflower.

Bake in oven for about 20 minutes until boiling and starting to brown.

Serves 4
217 calories per serving

Let me tell you!!! This was so YUMMY!!! I honestly couldn't eat more than half a serving. It really is filling!!! Perfect for those cold rainy days. When you hit P3 and 4 you can add cheese!

Enjoy!!!
Sabrina

HCG P2 Portobello Mushrooms with Ground Turkey and Spinach Stffing

Dinner tonight!!! 

OMG!!! So Devine!!!
Sure wish I had taken a photo of them finished!

Today was a busy day!!! Thank heavens for quick inspiration at the local Trader Joe's!
I found these gorgeous Portobello mushrooms in the vegetable section waaaay up on the top shelf! I had to get help from my son to reach them.

I love how fast this is to whip up! took me 15 minutes to cook up the meat and another 20 to bake!

Portobello Mushrooms with Garlic Spinach Lean Turkey Stuffing!

Ingredients:
3-4 Portobello Mushroom Caps
1/2 lb leanest ground turkey you can find (this is 2 4oz servings)
1 cup fresh spinach, chopped
1/2 cup cauliflower riced
6 cloves garlic minced
2 table spoons tomato paste
1/4 onion chopped
1/4 cup water
Italian seasoning to taste
salt and pepper to taste

Directions:
Remove stems from mushroom caps and wipe the caps clean. Don't wash them to avoid them becoming soggy. ;) Pat dry.

This step you can do or not do it's up to you.
Broil the mushroom for 5 minutes on each side. This helps to release excess water and to cook them a bit.
I personally don't always do that unless it's a stuffing I don't need to cook through etc.
This time I just precooked the stuffing then baked extra long because I was being lazy. ;)

In a small frying pan cook minced garlic and onions until slightly browned/translucent. If you need oil use a small amount of coconut oil or water.

Add ground turkey and seasonings cook until done. Add tomato paste and water cook for another 5 or so minutes.

Toss in chopped spinach and cauliflower rice, mix well. Let cook for 1 more minute then set aside.

On a lined cookie sheet place your mushrooms with space between. Stuff (or top) with meat mixture. Since I didn't have cheese in this mix I pressed the meat mixture a little but not to mash it into the mushroom, more to make sure it doesn't crumble and fall off when I move the pan.

Bake in the oven for 15 minutes and then broil for 5-8 minutes until browned.

Total recipe is 402 calories for 3-4 mushrooms stuffed. If you've got 3 mushrooms stuffed they're 131 calories each. If you got 4 stuffed they're 100.5 calories each!

Enjoy!!!
Sabrina

P2 Rogue Recipe Greek Chicken with Cauliflower Rice and Greek Salad

I made some Witch Hats, Bats and Pumpkins!!!

I worked late last night on a tutorial for an online glass workers magazine and ended up working even later making beads! AND I just love halloween beads! 

I am known for my Day of the Dead Sugar Skull Focals and so I generally fill my late summer and early fall making those. But decided that it was time to break out the traditional Witchery for Halloween! 

So maybe my late night might be the reason for my lack of hunger today... I don't know but it sounds good. ;) 

I hadn't eaten until dinner with the exception of my tea. I keep my tea hot and full on rainy days like this. That might be part of the reason I'm not hungry. I did eat a couple slices of dried apples just because I thought I should eat something... But that's it. 

It's a daily chore! I have to make dinner not just for myself but for my husband and my boys. Even if I'm not hungry. But when I started cooking this! Oy vey! I found myself Hungry Hungry!!! The scents! The texture!!! What a great dinner! I'm glad I did get off my lazy tea drinking rear and made dinner tonight!!! 

This meal is almost Greek... I say almost because I have not included Kalamata Olives or Feta Cheese or even Olive oil. But the seasonings make up for that in a big way!!!

Try this recipe and let me know what you think!!!

Greek Chicken and Cauliflower Rice with Greek Salad/Salsa
Ingredients:

Chicken Ingredients ~
2 Chicken Breasts trimmed and sliced into lengthwise strips
1/4 cup lemon juice
1 tablespoon greek seasonings
Ground pepper to taste
1/4 Onion sliced thinly

Cauliflower Rice ~
1 head of cauliflower ran through your food processor to rice consistency

Greek Salad/Salsa ~
1 Cucumber chopped into cubes
2 Tomatoes chopped into cubes
2 tablespoons Lemon juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon greek seasonings
Salt and Pepper to Taste

Directions:

Cook chicken breast over medium low heat with all seasonings, lemon juice and onion until done. Remember to cover with a lid. You'll want the sauce to top your meat and "rice" with.
If you don't have greek seasonings you can improvise with italian seasonings and add rosemary, dill, cinnamon, nutmeg, marjoram, and garlic. Just season until it smells yummy to your nose. I add a little bit of the cinnamon and nutmeg...not a lot as they are very strong in small amounts.

While that's cooking rice your cauliflower and pop in the microwave until finished.

Then chop up your cucumber and tomatoes put in a bowl. Then add seasonings and mix.

When everything is done place meat over rice with a bit of sauce. You can either top it with your greek salad/salsa or put it on the plate as a side dish.
Makes 4 servings @ 178 calories each.

This was Delish!!! If you're in P3 or P4 add feta cheese and the kalamata olives!!! It makes this dish even better!!!

Happy Sunday!!!

Sabrina

The Rogue HCG Diet Support Group on Facebook!

Rainy, Lazy Day Lunch HCG P2 Rogue Recipe Zucchini Egg Skillet with Ground Turkey

Lunch is Served!!!

It's a Rainy day out and I need to get moving!!! It's after 12 pm and I haven't gone out to the shop to make beads yet because I was stuck in the world of Pinterest looking for dinner idea's. Oh how I love Pinterest!!!

Needless to say I started to get hungry and thought I should get my butt in gear and eat before I get so hungry that I eat those dang Oreo's that my husband is currently eating...and he's sitting next to me... AND They're Peanut butter!!! Ack!!!

Seriously! Ok, so now you see my dilemma... cook and eat healthy or dive bomb into those nasty cookies. I choose healthy. Even if I'd like to be naughty! I still choose healthy!

To gain the sense of rightness physically ~ to eat healthy and actually feel satisfied ~ I hit the refrigerator and stove!

Breakfast for Lunch on a Sluggish Day!!!
Looks so very naughty!
This recipe makes 2 servings at 186 calories each!

Quick Zucchini Egg Skillet with Ground Turkey

Ingredients:
4oz Leanest ground turkey
Poultry seasoning to taste (is similar to sausage seasonings)
Garlic to taste
1/4 small onion sliced thin
1 cup zucchini cubed
1 tbs tomato paste (no sugar added etc)
1/4 c water
2 eggs
Salt and Pepper to taste

Heat up a pan with a little dab of coconut oil (medium heat).
Add meat and onions stir then add seasonings.
Cook until done, then stir in zucchini. Add tomato paste and water, stir. Cover pot for 4 or 5 minutes. Then open pot and make two small wells/dents and crack your eggs into each well. Cover and let cook for another couple minutes until whites are done but yoke is still wiggly. Cook longer if you don't like liquid egg yokes.
Serve Hot!

If you are looking for a Facebook group for Support Join my group!
The Rogue HCG Support Group!
I'd love to see you there!!!

Ok, now I need to head out to make beads! Someone kick me in the butt now!!! ;)
Happy Saturday!
Sabrina

HCG Rogue! Recipe ~ HCG Slow Cooker Stuffed Bell Peppers

Well, it's come down to my going Rogue!!!
I'm not so good at being POP (that's Perfect on Protocol). The original protocol is very basic and frankly boring for my mind body and soul.

Food is supposed to be enjoyed EVEN if you're dieting!!! If you don't enjoy your food you will want to stray and find something else to eat that is not on your diet.

Yep! Even something as innocent as a lonely little chocolate bar or bag of chips that are there on the counter and nobody is looking or home so they won't know...

I've been there and done that! Heck I still do it. BUT I've figured out what I can and cannot do while I'm on HCG. I can have chocolate when it's in the form of ChocoDelight. I can have Chocolate Mock Cake and Oh Man Do I LOVE it!!! I can have crunchy chips...in the form of freeze dried foods, baked kale chips etc. Healthy decisions that are not POP but actually hit the spot and don't affect how my body looses weight while I'm on HCG. Not to mention allowing for me to take those foods with me beyond my HCG journey. It's how I maintain when I'm in P4.
......Unless it's Christmas...or my Birthday. Then I have some serious making up to do. I'm only human after all.

We all struggle. We all loose and then a few months, a year (me) or a couple years, those pounds tend to all of a sudden suck themselves right back on to your Ass! Or Gut! Or BOTH!!! Oh! Don't get me started on my Chicken Tenders!!! (Those are the flaps that hang over your bra in the back. So not my favorite!)

So, satisfaction and the desire to enjoy my life while on the HCG journey is what has forced me to go Rogue! I need to feel satisfied when I eat. My taste buds, my emotions, my physical being, all need to be satisfied. Since I'm a food junkie I might as well tend to that junkie in me while nurturing my body correctly to see the results I want to see.

Just incase you were wondering what the term Rogue means where the HCG diet is concerned it means that I'm eating outside of protocol. I'm allowing myself to eat foods that are not allowed in the original Dr. Simeons HCG Diet Protocol, Pounds and Inches.

Don't get me wrong. The original protocol does work that's how I got down into Onderland! (that's the 100's) But as I continue to move towards my ultimate weight goal I need to augment my foods to fit my world and to satisfy the food junkie that I am. I need to eat and I need to love what I'm eating!

Which brings me to my next subject... Support Groups for HCG users. No, not addicts! We're talking support for those on the HCG protocol diet. I've been a member of a couple HCG Support groups on Facebook. One of them is severely against anything that is not protocol. Which is fine. But not for me...and as I've noticed several other members in that group are having difficulties and doing Rogue eating. That group frowns on it. So in an effort to help and guide as well as to have that community that I need for my journey I've started a Facebook group for Rogues like me. It's called The Rogue HCG Support Group. You can search it up or click here to join.

Speaking of Rogue Foods!
Today's recipe is Super Duper Yummy!!!

HCG P2 Rogue Slow Cooker Stuffed Bell Peppers


Ingredients:
6-8 large bell peppers (I used red and yellow)
1.5 lbs leanest ground beef you can find
1/4 onion
5 cloves garlic
1 14oz can fire roasted tomatoes (make sure it's the kind without sugar)
1-2 tablespoon worcestershire sauce (to taste really) I use one only because it has sugar.
1 tsp salt
1 tsp pepper
1 cup cherry tomatoes
1 small zucchini
1 cup shredded broccoli
2 egg whites

First clean and prep your peppers by removing the tops and cleaning out the insides. You want a pepper cup basically, so just remove the very tops of your peppers.  Set aside.

Cook ground beef in frying pan with salt and pepper. Drain and rinse to remove as much fat as you can. Sounds gross but it really isn't it's just extra work but worth it in the end.

In food processor mix cherry tomatoes, garlic, onion and worcestershire sauce. After blended add burger. Blend then add more salt and pepper if wanted. When finished mixing set aside in a large mixing bowl.

Shred zucchini in the food processor. Drain excess water. (I squish mine in the strainer so I can squeeze as much water out as possible. It will continue to weep as you go so don't freak.)

In large mixing bowl that contains the meat add your shredded zucchini and broccoli. Mix. Then add the 2 egg whites and fire roasted tomatoes (drained) Mix well! The eggs are the binding because we've already cooked our meat and removed the fats.

Make sure your crockpot is open and ready! One by one stuff the peppers. Really pack them full of the meat and veggie mix. I use a large spoon to pack the mixture in. You might see lots of juice while you're squishing the mix down. Go ahead and squeeze as much of that out as possible. (I do it over the sink and not into the bowl to avoid having to squeeze more and more as I go.) Once your pepper is full put in the crockpot and repeat with remaining peppers.

Put your crockpot on low for 3-4 hours. We're only trying to heat them through and cook the veggies inside because we've already cooked the meat. If you do this with raw meat you'll want to cook for 6 or more hours to make sure the meat is cooked through.

My crockpot is full at 7 peppers so calories per serving are 200/ea pepper!
If you do a 2 lb meat recipe your servings will be approximately 246 calories (this is the 7 pepper comparison).
A 1 lb meat recipe will yield a 155 calorie serving (again based on my 7 peppers).

Have fun cooking... But mostly Enjoy Eating Healthy!!!

xoxo
Sabrina