Tandoori Grilled Chicken Thighs

This is a dish that you want to plan ahead of time, as the chicken needs to marinate for at least 8 hours.  I love most of the flavors of Indian cuisine, and have been learning, well attempting to learn, to cook different cuisines the past few years.  East Indian foods have several of my favorite ingredients; chicken, lentils, yogurt (need I say it? yes, I use my homemade, because the "tang" just adds something special to this dish), and some of the nicest spices around the world.  The flavor of this chicken dish is no exception.  I serve it with lentils cooked in a vegetable stock with some green onions and greens thrown in, and sweet potatoes on the the side topped with butter and paprika.

16          chicken thighs (I use boneless and skinless, however, either way is okay)
6 to 12   ounces plain yogurt
1            teaspoon Kosher salt
1            teaspoon fresh ground pepper
1/2         teaspoon cayenne pepper (or to taste)
2            tablespoons freshly ground ginger
3            cloves garlic, minced
4            teaspoons paprika
2            teaspoons ground cumin
2            teaspoons cinnamon
2            teaspoons coriander
2            teaspoons garam masala

In a medium bowl stir together all the ingredients (except the chicken) until well blended. Rinse the chicken well under running cold water and pat dry with paper towels.  Put the chicken into a zip lock plastic bag and pour the mixture over the chicken, press the air out of the bag and seal.  Turn the bag over several times to ensure all the chicken is coated with the yogurt mixture, place in a dish in the refrigerator and marinate for at least 8 hours.  Throughout the time the chicken is marinating, turn the bag over to coat the chicken.
Preheat the oven to 350.
Remove the chicken from the marinade and wipe off any excess marinade with a paper towel.  Spray the chicken with oil and grill on each side for about 2 minutes or until golden brown.  Place a wire rack on a pan, remove the chicken from the grill and place on the wire rack, and bake for 35 to 40 minutes or until the juices run clear.  Serve with whatever side dishes you choose to prepare and enjoy your meal.  BTW, this chicken is really good to eat cold the next day for lunch, or just a quick snack.  Enjoy      : )        -MK

Chicken Breasts w/sun dried tomato cream sauce

Chicken Breasts w/sun dried tomato cream sauce

4      Tablespoons olive oil
4       chicken breasts
1/2    cup chopped sun dried tomatoes
2       large shallots
4       cloves of garlic
1       cup cream for whipping
1       cup sliced mushrooms
1/2    teaspoon pepper flakes
1/2    teaspoon thyme
salt and pepper to taste.

2       medium zucchinis

Note:  You can add any spices that you like; go ahead and be creative!  Normally this dish is served over pasta, while on phase III you can use zucchini as a pasta.  Use a potato peeler and peal the zucchinis length wise until you reach the seeds.  Saute the zucchini in butter or oil for 3 minutes or just until al dente, set aside.

Cut raw chicken into bite sized pieces.  Heat 3 Tablespoons olive oil in a large skillet over medium heat.  Add the chicken and saute until chicken is cooked through; approximately 4 minutes per side.  Transfer the cooked chicken to a plate and cover with a "tent" of foil.  Add remaining 1 Tablespoon olive oil to the drippings in the skillet, add sun dried tomatoes, garlic, shallots, and mushrooms; cook about 5 minutes or until the shallots are tender.  Add cream and bring to a boil scrapping any brown bits off the bottom of the pan.  Drain any accumulated juices from the cooked chicken and add the chicken to the pan; cook until sauce thickens and season to taste.  Pour the chicken and sauce over the zucchini and serve.  Enjoy   : )

Too Easy Mousse

This simple recipe was given to me from a  friend I met on HCG Diet 411 Forum, Txnwoman, who literally saved my life when I couldn't figure out what to eat.  Let me tell you if you are a "sweet freak" like me, love chocolate, and have spent over 30 days on Phase II, then you are ready for this!  You can use any amount you would like or any amount you may need to help you reach your 1500 caloric requirement for the day. (which was my problem)


1/2 to 1    cup heavy whipping cream
1/2 to 1    teaspoon vanilla extract
1/2 to 1    package stevia or sweet'n low
1/2 to 1    teaspoon cocoa powder

Beat at medium high speed with mixer; taking care not to over beat.  Put on fruit, or eat plain.  You can also make strong coffee, chill, and add to the mousse to make a mocha mousse.  You could try: omitting the cocoa powder and using almond, orange, lemon, other flavored extracts.  Be creative!!!!

I have a 1/2 pint Hamilton Beach ice cream maker and would use 1/2 cup whipping cream, 1/2 cup milk, vanilla, sweet'n low and make ice cream.  Just sayin    : )

healthy salad

Even though I'm into my 4th day of maintenance, I am moving slowly into introducing starches and sugars into my diet.  As a matter-of -fact, I haven't had any sugar.  I had some honey, about 1/4 teaspoon in a cup of tea this morning.  Anyway, the point I'm trying to make is I believe the process for me will be a slow and gradual one.  So this afternoon I made a simple salad for lunch.  Romaine lettuce, apples, hard boiled egg, cooked chicken, a few scallions, cucumber, bell pepper, a "touch of Napa cabbage, some home grown mung bean sprouts, lentil sprouts, and a mixture of "leafy green" sprouts, a handful of pan roasted almonds, and some of my creamy basil dressing.  Having some of the grissini  bread sticks left over from Phase II, I had one of them as well.  For a moment it took me back to the Phase II days, only for a moment, just until the creamy basil dressing hit my taste buds!!! Then I knew those days were looong gone.  I just wanted to share that some of the habits that we developed in Phase II can indeed be lifelong habits to embrace; eating raw meals at least once a day is a very healthy lifestyle, drinking water throughout the day is healthy, and being conscientious about what we are eating can be beneficial for our health as well.  I rarely drink anything other than water anymore, I find that the idea of soda, ice tea, coffee, fruit juice; unless I juice it myself, doesn't appeal to me, so I just reach for a bottle of water.  Yes, I do treat myself to bottled spring water, it tastes better to me and that way I can monitor my intake to ensure I drink enough.   The three weeks of Phase III go by faster than you think they will, so hang in there.  My goal is to be able to post three weeks of recipes for you to have, if you are feeling the way I was, then you may find comfort to know that there will be somewhere for you to get ideas about what to eat!  Good Luck on your weight loss journey and have fun and most of all Eat Well!!!!   : )  -MK

Roasted Pumpkin Coconut Curry Soup

4 to 4 1/2 pounds squash
2 tablespoons vegetable oil or butter
4 cloves garlic
4 small shallots
1 tablespoon fresh grated ginger, from a 3-inch long piece
2 tablespoons tomato paste
1 teaspoon curry powder (or more to taste)
1 dried red chili, about 2 inches long (or red chili flakes)
One 13.5 ounce can coconut milk
4 cups chicken or vegetable broth
1 1/2 teaspoons salt
Juice of 1 lime, about 2 tablespoons

For topping:
1/2 cup unsweetened coconut
1/4 cup vegetable oil
2 small shallots, peeled and thinly sliced

Heat the oven to 400°F. Use a heavy, sharp knife or cleaver to cut the squash into quarters. Place these quarters in a roasting pan and bake for 1 hour. Put the squash aside for 15 minutes or until it is cool enough to be easily handled. When cool, peel the skin away from the squash flesh. You should have about 3 packed cups of roasted squash.

In a 4-quart or larger pot or Dutch oven, heat the oil or butter over medium heat, when the oil is hot, add the garlic, shallots, and ginger, and fry in the oil for about a minute, add the tomato paste and fry for another minute, turn the heat down and cook for about 5 minutes, or until the shallots are beginning to really soften, add the curry powder and crumble in the red chili, fry for another minute, then add the squash. Turn the heat back up to medium and fry the squash with the aromatics for about 5 minutes, stirring occasionally.

Stir in the coconut milk and chicken broth and bring to a light simmer, lower the heat and cover the pot, simmer for 30 minutes, turn off the heat and puree the soup with a hand blender or pour the soup in batches into a blender and carefully puree it, holding the top down with a towel.  Add the salt in 1/2-teaspoon increments, tasting as you go, and stir in the juice of the lime.  Serve immediately, with the garnishes.

For the toppings:
Heat a small skillet over medium heat and add the coconut.  Cook for 3 to 5 minutes, stirring frequently, until the coconut is lightly toasted and brown.  Immediately put the coconut on a plate.

Wipe the skillet out and return to medium heat. Add the oil, when the oil is quite hot, add the thinly sliced shallots, fry the shallots in the oil over medium heat for 2 to 3 minutes, or until their edges just begin to turn brown, turn off the heat and immediately take the shallots out of the oil with a slotted spoon, put on a plate to cool.  Garnish  each bowl of soup when you serve.

Pumpkin Milkshake

This recipe was given to me by my Phase III BFF Txnwoman whom I lovingly refer to simply as "Texas".  She saved me on Phase III.  I seemed to have had the biggest brain freeze in my life during the first 3 days of Phase III thinking that I was to continue eating the same as I did in Phase II only 3 times the amount of everything so that I could eat 1500 calories.  HEY!!!!  I hear your snickering out there...and some of you are actually laughing out loud.......knock it off!!!  Right now!!!!  Okay, and even though I read Dr. Simeon's manuscript almost completely (except for the Doctor part where it was very technical) it just escaped me that I was to begin adding everything except starches and sugars; a grey moment, I guess.  Anyway, I just went to my local health food store and purchased the biggest container of protein powder with the highest caloric count that I could find, whole milk and prayed that I could eat enough.  And then......(angelic music, please....there she was, Texas, I mean) telling me hey, you, go buy cream, make really big omelets, with cheese, avocados, and butter and stuff.  WHAT, I said............ Oh, Boy!!!  So my life changed as I knew it and here I sit today at my computer living proof to share this experience with you.  I didn't gain ONE ounce since my LIW and didn't loose more that 2 pounds.  I still continue to follow the directions of weighing each day, keeping a food journal and attempt to eat at least 1500 calories and exercise some (walking only).  I regress, on with the scrumptious recipe.  Again, thanks Texas!

3/4      cups vanilla flavored almond milk (unsweetened)
3/4      teaspoon Truvia
3/4      teaspoon pumpkin pie spice
1/4      cup cream (frozen)
4         ounces pumpkin puree (frozen)

Blend the first three ingredients in a blender, add the chopped up cream and pumpkin.  Serve.
Freeze the pumpkin and cream for a thicker and colder milk shake; you may want to "chop" it up some prior to blending it with the rest of the ingredients.

I did change this up for me; mainly due to the ingredients I had at the time, (okay and I named it dinner):
3/4      cup almond milk
1/2      teaspoon vanilla
1         teaspoon pumpkin pie spice
1/2      cup cream
6         ounces pumpkin puree
1         scoop protein powder

Blend it all together, put in ice cream maker until consistency of a thick milkshake, add straw, drink, use napkin!!   : )

Chicken Borscht (sorta)

I was home from work one day last week it was my second day due to being sick and tired; please don't confuse that with sick and tired of being sick and tired.....I was just sick and tired.  I woke up in the morning with a fever and knew that I needed something to eat other than eggs and what was already prepared in the fridge (which wasn't much).  The beauty and the problem about the way I eat is that your friends and family aren't able just to "pick up something" for you to eat when you are unable to cook.  So I got up and prepared this dish in "shifts".  Normally Borscht would have beef or pork,carrots, potatoes, turnips, stewed tomatoes and sugar in it.  This is modified for what I have on hand and what I am allowed to eat in Phase III; since I'm still plugging away on the HCG diet.   : )

2-4  cups vegetable or chicken stock
4-6  chicken thighs, cut into bite sized pieces
1      large leek using the stalk as well
1/2   head red cabbage, chopped
1/4   head Napa cabbage, chopped
1/2   small onion, chopped
2     cloves garlic, minced
2     raw beets, peeled and grated
1/4  squash, raw, peeled, and cut
1     stalks celery, chopped
2     Tablespoons tomato paste
2     medium fresh tomatoes, chopped
1/4  cup apple cider vinegar
3-5 Tablespoons cooking wine
1     Tablespoon lime-thyme
1     teaspoon basil
1     teaspoon sea salt
1/2  teaspoon citrus pepper

In a large soup pot, bring the stock to boil over medium heat, add the chicken, and reduce to a simmer, cook for about 15 minutes or until tender, remove the chicken to add back in during the last 15 minutes of cooking.  Add the other ingredients to the stock; beginning with the heartiest cooking the longest and the softest cooking the shortest period of time and cook on simmer about 1 to 2 hours or until all the vegetables are cooked, season to taste and serve with a dollop of sour cream or......your guessed it.... yogurt; I use my homemade yogurt.  : )
(serve in a white bowl....beautiful!)

Keep in mind that each cook can make any recipe their own by using their favorite spices, herbs, vegetables, grains, and methods.  I am so thankful to all the other cooks that shared their family recipes with me so that I was able to "tweak" them to become mine and now I can share them with you!  I hope you enjoy them as much as my family, my friends, and I do.  Bon Appetite.