Recipe Wednesday!

Sensational Salmon Burger

8 oz boneless, skinless, salmon fillet, cut into large cubes

salt and pepper to taste

1 large egg white, slightly beaten

1 TB lemon juice

1/4 tsp Old Bay Seasoning

2 tsp fresh dill and cilantro

1.  Place all the ingredients in a food processor and using the pulse button, chop until just combined.  Transfer to a cutting board or clean plate.  Mold the salmon mixture into a the shape of 2 burgers, place on waxed paper, and set in the fridge for 10 to 15 minutes.

2.  Heat a grill or broiler to medium-high.  Lightly coat the grates or the bottom of the broiler pan with oil.  Grill or broil the burgers until they are firm to the touch and lightly golden,  3-4 minutes per side.  Serve immediately.

Serve was a side salad or a side of grilled veggies.

This recipe is from the hCG Diet Quick Start Cookbook (Phase 3)

Recipe Wednesday!

First official day of summer!!  Turn down the heat in the kitchen and make this spicy salad.

Spicy Tuna Salad

2 cans tuna (oil-packed recommended)

20 (about 1 cup) green olives, chopped

2 green onions, chopped

1 jalapeno pepper, finely chopped

3 Tbs capers, rinsed

1/2 tsp red chili flakes

juice of 3 lemons

splash of olive oil

1 head butter lettuce or mixed greens (optional)

1 avocado, sliced

  1. Combine all the ingredients and serve over lettuce, with sliced avocado on top.
  2. Serve immediately, or store it in the fridge for a day for more flavor. NOTE: always be sure to add the avocado just before serving.

Recipe from


Recipe Wednesday!

Garlic Italian Roast

3 lb Lean Beef Roast, no more than 1 ½ inches thick
1 head garlic
1 tsp rice wine vinegar
½ t sea salt
½ t fresh-cracked pepper
Cotton twine
4 Shallots

Dry-roast the garlic: Pre-heat the oven to 350 degrees. Separate the cloves from the head; do NOT peel the cloves. Spray a cookie sheet with non-stick cooking spray. Spread the cloves on the tray; don’t let them crowd and touch. Bake for 15 minutes. Reduce the temperature to 250 degrees. Check the cloves every 10-15 minutes. Turn cloves to prevent burning. Remove when all sides are brown. Allow to cool.

Tenderize the steak between 2 large pieces of heavy-duty plastic wrap to no more than ½ inch thick.  Your market may offer this service as well.  Peel and mash the garlic cloves. Add remaining spices to garlic paste. Spread ¾ of the mixture on one side of the beef. Roll up tightly, garlic facing in, and tie. Use remaining garlic on the outside of the beef.
Place a meat thermometer in the beef. Cover loosely with foil and set aside.

Sweat sliced shallots in a sauté pan with a small amount of water as needed. Once translucent, layer the shallots in the bottom of a baking dish. Place the beef on top of the shallots and leave the foil to protect the beef from burning.

Roast at 350 degrees for 30 minutes. Add water, as needed, to keep the shallots from burning. Reduce heat to 250 degrees. Remove the foil and roast to an internal thermometer reads 160 degrees or clear pan juices. Allow least another 60 minutes.

Rest the beef rest 18 minutes; remove twine and slice. Be sure to make at least one portion the right size for your current stage.

Recipe from the HCG diet.

Recipe Wednesday!

Weather is warmer so there is no need to heat up the kitchen.  Try this salad for a quick and easy lunch!

Chicken, Pear, Walnut Salad with Asiago

1/4 cup olive oil

2 TB white wine vinegar

1/8 tsp. freshly ground black pepper

8 cups torn Bibb lettuce leaves

2 cups cooked chicken breast, shredded

2 medium-size ripe pears, cored and cut into 1/2 inch cubes

3/4 cup toasted walnut halves

1/3 cup shave Asiago cheese


1.  To make dressing, combine olive oil, white wine vinegar and pepper in a jar with a tight-fitting lid and shake to blend.

2.  Place lettuce in a large salad bowl.  Add chicken, pears, and walnuts.  Top with desired amount of dressing and toss gently.

3.  Top with Asiago cheese and toss gently.  Serve at once and enjoy!