VLCD & Maintenance Easter & Passover Menus EASTER VLCD MENU: Ginger Spritzer Spring Mix Salad with Citrus Dressing Chicken Breast L Orange Chocolate Espresso Granita Ginger Spritzer Here s a refreshing quaff to accompany your Easter holiday meal. One 1/4-inch slice of fresh gingerroot 1 1/2 cups water 2 Lemon Zinger (or similar) herbal teabags 3 to 5 drops Capella French Vanilla flavor drops 10 drops plain Stevia or more to taste Sparkling water or seltzer to serve 1. Place the ginger and water in a small saucepan and bring to a boil. Remove from the heat, add the teabags and allow to steep for 15 minutes. Strain and set aside to cool. 2. Stir in the Capella and Stevia and divide between 2 wine glasses. Top off each with a splash of seltzer and serve. Add more plain Stevia to taste, if desired. Makes 2 servings. Zero calories. Spring Mix Salad with Citrus Dressing Enjoy this first course salad that s both delicate and tangy. 2 cups spring mix salad greens Juice of 1/2 orange 2 Tablespoons white wine vinegar 8 drops plain Stevia 1/2 teaspoon dried onion flakes Pinch fennel seeds 1. Place the spring greens in a large mixing bowl. 2. In a small mixing bowl combine the remaining ingredients and pour over the salad. Toss well to coat, transfer to a salad plate or bowl and serve immediately. Makes 1 serving. (1 vegetable, 1/2 fruit) Contains 50 calories.
Easter VLCD Menu (page 2) Chicken Breast L Orange Perfect for a festive Easter meal, but definitely HCG-safe, you ll love this easy recipe any day of the year. 3.5 oz (100 gr) boneless, skinless chicken breast 1/2 teaspoon Herbes de Provence, or another dried herb blend 1/2 orange with skin, sliced thinly Juice of 1/2 lemon 8 drops plain Stevia 1 Tablespoon water 1. Preheat the oven to 350 degrees F. 2. Season the chicken breast on both sides with the salt, pepper, and dried herbs. Place 2 slices of orange in the middle of a small baking dish and put the chicken on top. Layer the remaining orange slices on the top of the chicken and cover the pan with foil. 3. Bake until the breast is no longer pink and an internal read thermometer reaches 165 degrees F. Transfer the orange slices to a serving plate and the chicken to a cutting board. Slice the breast on an angle into six pieces and layer on top of the oranges. 4. Add the remaining ingredients to the baking dish and scrape up any cooking bits and juices. Pour over the chicken and serve immediately. Makes 1 serving. (1 protein, 1/2 fruit, ½ lemon) 135 calories. Chocolate Espresso Granita As a refreshing conclusion to your holiday meal, this icy treat can t be beat. 2 cups cold brewed espresso coffee 1 Tablespoon milk 10 to 12 drops Capella Chocolate Fudge Brownie flavor drops Plain Stevia drops to taste 1. Stir together all the ingredients and taste for additional flavor drops if desired. Pour into a shallow, freezer proof container and freeze uncovered. 2. Every 15 to 20 minutes, use the tines of a fork to fluff the ice mixture and return to the freezer. When the mixture appears sno-cone like it is ready to serve. Makes two servings. Contains 5 calories.
EASTER MAINTENANCE (M1) MENU: Spiced Up Virgin Mary Bibb Lettuce Salad with Shaved Radishes Minted Lamb Chops with Baby Vegetables Toasted Almond Tortoni Spiced Up Virgin Mary Start off your Easter festivities with this satisfying cocktail that s loaded with kick and flavor. 8 oz (1 cup) chilled tomato juice or vegetable juice (V8) 1/2 teaspoon horseradish 1/4 teaspoon celery salt Dash Worcestershire sauce 3 to 5 drops Capella lemon-lime flavor drops Frank s Hot sauce, to taste Celery and carrot sticks Combine all the ingredients except the celery and carrot sticks in a tumbler and stir well. Serve immediately with the raw vegetables. Makes 1 serving. Contains 70 calories. Bibb Lettuce Salad with Shaved Radishes Tender sweet bibb lettuce combines nicely with the sharpness of radishes in this perfect springtime salad. 4 to 6 Bibb or Boston lettuce leaves 2 large radishes, trimmed and sliced thinly 1 heaping Tablespoon large curd cottage cheese 1/2 Tablespoon olive oil 2 teaspoons lemon juice 1 teaspoon small capers, drained 1. Arrange the lettuce leaves decoratively on a large salad plate. Scatter the radishes around, and spoon the cottage cheese in the middle. 2. In a small bowl stir together the remaining ingredients and drizzle over the lettuce and radishes. Serve immediately. Makes 1 serving. Contains 90 calories.
Easter Maintenance (M1) Menu (page 2) Minted Lamb Chops with Baby Vegetables Your plate will be the envy of every Easter holiday diner when you serve up this delectable and beautiful entrée. 3 small rib lamb chops 1/2 Tablespoon olive oil 1 teaspoon finely chopped fresh mint leaves 1 1/2 cups baby vegetables such as zucchini, patty pan squash, and carrots 1/3 cup mint-flavored herbal tea 8 drops plain Stevia 4 cherry tomatoes 1. Trim the chops of visible fat and place on a dish. Drizzle the olive oil over, rub in the mint, sprinkle with salt and pepper being sure to flavor both sides of all chops and set aside. 2. Meanwhile steam or boil the baby vegetables just until fork tender, drain, and set aside. 3. Heat a large nonstick skillet over medium high heat and place the marinated lamb chops in the pan, pressing down. Brown on both sides, cover, reduce the heat to medium low and allow to cook to desired doneness, about 5 minutes for medium. 4. When the lamb chops are cooked, transfer them to the center of a warm serving dish. Add the steamed baby vegetables to the pan and increase the heat to medium. Combine the tea and Stevia and pour into the pan, scraping up any cooked bits and stir the vegetables until hot. Add the cherry tomatoes, cook 1 minute more, and transfer to the serving dish, arranging the vegetables around the lamb. Serve immediately. Makes 1 serving. Contains about 400 calories. Toasted Almond Tortoni A delicious and fitting finale to your Easter celebration, this Italian-style ice cream treat will add the perfect touch to your holiday. 1/4 cup sliced almonds (Caution ingredient) 1 1/2 cups unsweetened plain almond milk 1/2 teaspoon plain Stevia drops, or more to taste 8 drops Capella Toasted Almond, 4 drops Capella Amaretto 1. Place almonds in a medium nonstick skillet over medium-high heat. Stirring constantly, toast until golden brown, about 3 minutes. Transfer to a cutting board and roughly chop. 2. In a medium bowl stir together the almond milk and Stevia and Capella drops, adjusting to taste for sweetness. 3. Pour milk mixture into ice cream maker, following manufacturer s directions, and process until smooth and thick. Freeze for at least 1 hour. Alternatively, pour mixture into a 9 x 13-inch metal pan, place in the freezer, and whisk or stir every 15 minutes until thick and creamy. 4. To serve, form the ice cream into 4 balls and sprinkle with some of the almonds. Makes 2 servings. Contains 75 calories.
PASSOVER VLCD MENU: Grape Spritzer Apple Spice Haroset Tender Roast Beef with Onion Sauce Chocolate Coconut Almond Ice Grape Spritzer (Mock sweet wine spritzer!) Add 3 to 5 drops Capella Grape to 8 oz. plain seltzer and sweeten to taste with Stevia. Add a twist of lemon and serve. Apple Spice Haroset Enjoy this VLCD-safe treat that s perfect for Passover. Serve on melba toast. 1 medium apple, peeled, cored and cut into small dice 1/2 teaspoon fresh lemon juice 1 Tablespoon water 8 to 10 drops plain Stevia 3 to 5 drops Capella Apple Pie Dash ground cinnamon Place the prepared apple in a small serving bowl. In a small mixing bowl stir together the lemon juice, water, Stevia, and Capella drops. Pour over the apple and stir gently. Top with a dash of cinnamon and serve immediately. Makes 1 serving. (1 fruit, 1 bread if used) Tender Roast Beef with Onion Sauce Better than brisket, you ll love this beef in a sweet onion sauce. 3.5 oz (100 gr) lean roast beef, cooked rare and sliced thin 1 small rosemary sprig 1 medium onion, peeled, halved, and thinly sliced 1 garlic clove, minced 1 teaspoon liquid aminos 8 drops liquid Stevia 1. Mound the roast beef on a serving plate, lay the rosemary sprig over, and cover with a paper towel. Set aside. 2. Heat a medium nonstick frying pan over medium heat, add the sliced onions, sprinkle with salt and pepper, and cook, stirring often, until lightly browned and tender, about 5 minutes. Reduce heat if necessary to avoid over browning. Set aside. 3. When ready to serve, return pan to the stove over medium heat, add the garlic, liquid aminos, and Stevia, and stir well to combine, heating through. Meanwhile heat the covered plate of roast beef in the microwave on high for 1 1/2 minutes. Remove the paper towel and top with the piping hot onion sauce. Serve immediately. Makes 1 serving. (1 protein, 1 vegetable)
Passover VLCD Menu (page 2) Chocolate Coconut Almond Ice This delightful icy dessert will hit the spot after your Passover seder. 2 cups cold brewed plain tea 10 to 12 drops Capella Chocolate Coconut Almond Plain Stevia drops to taste Stir together all the ingredients and taste for additional flavor drops if desired. Pour into a shallow, freezer proof container and freeze uncovered. Every 15 to 20 minutes, use the tines of a fork to fluff the ice mixture and return to the freezer. When the mixture appears sno-cone like it is ready to serve. Makes two servings. Zero Calories
PASSOVER MAINTENANCE (M1) MENU: Blackberry Grape Kosher Toaster Passover Chicken Soup Roast Chicken with Dried Fruit Toasted Almond Macaroons Blackberry Grape Kosher Toaster Traditional holiday wine drinkers will envy your HCG-safe drink as you raise a glass in celebration. 1/4 cup fresh blackberries 1/4 teaspoon plain powdered Stevia 6 drops Capella Grape flavor drops 1 Tablespoon water 1/2 teaspoon red wine vinegar Plain cold seltzer to serve 1. Combine all the ingredients except the seltzer in a small mixing bowl and using a potato masher or back of a fork, mash the blackberries until they are well broken down. Set aside for at least 20 minutes. 2. Press the blackberry mixture through a fine sieve, discarding the seeds, and transfer the strained mixture to a large wine goblet. Add enough seltzer to come 2/3 up the glass, stir, and serve immediately. Add more Stevia, if desired. Makes 1 serving. Contains 25 calories Passover Chicken Soup You may have to forego the matzoh balls, but you ll still relish this easy to make flavorful soup that s a great start to your Passover meal. 1 1/2 cups fat-free chicken broth, homemade or purchased 1/2 cup water 2 teaspoons finely chopped fresh dill 1 teaspoon finely chopped fresh parsley 4 baby carrots, sliced 3 medium white mushrooms, sliced thin 1/3 cup diced cooked chicken breast 1. Pour the chicken broth and water into a small saucepan, add the dill and parsley, and bring to a boil over high heat. Reduce the heat to low, and allow to simmer for 3 minutes. 2. Add the carrots and mushrooms and continue cooking at a low simmer until the carrots are tender, about 6 minutes. 3. Stir in the chicken and continue simmering until piping hot. Season with salt and pepper, if desired, and serve. Makes 1 serving. Contains 110 calories
Passover Maintenance (M1) Menu (page 2) Roast Chicken with Dried Fruit Just the ticket for a Passover entrée, this sweetly prepared terrific chicken breast will be a true hit at the holiday table. 1 medium-size chicken breast on the bone 2 pieces dried apricot 2 prunes, pitted 1 medium white turnip, peeled and diced 1/2 Tablespoon olive oil Dash ground cinnamon Juice of 1 orange 3 to 5 drops Capella Apricot flavor drops Parsley sprig to garnish 1. Preheat the oven to 375 degrees F. Place the chicken breast in the middle of a heavy medium-sized casserole or roasting pan. Scatter the fruit and turnip around and drizzle all with the olive oil. Season with the salt and pepper and the cinnamon. 3. Roast in oven, occasionally stirring fruit and turnips to prevent sticking, until the chicken is nicely browned and cooked to an internal temperature of 165 degrees F, 30 to 40 minutes. 4. Remove the pan from the oven and transfer only the chicken breast to a serving dish. Pour out the accumulated fat from the pan and add the orange juice and Capella. Stir gently with the fruit and turnip to coat and spoon over the chicken breast. Serve garnished with parsley. Makes 1 serving. Contains 280 calories Toasted Almond Macaroons Join in at dessert time with these traditional holiday HCG-friendly treats that can be modified for Caution dieters too. 1 1/3 cups unsweetened shredded coconut 1 Tablespoon vanilla whey protein powder (or 1 TB almond flour) 1/2 teaspoon salt 10 drops Capella Toasted Almond flavor drops 1/4 teaspoon plain Stevia drops, or more to taste 2 large egg whites, slightly beaten 1. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. 2. In a medium bowl, toss together the coconut, protein powder and salt, distributing well. In a small bowl combine the drops with the egg whites. Stir the egg white mixture into the coconut mixture and drop by teaspoonfuls onto the prepared pan to form 24 cookies (close together is fine.) 3. Bake until the cookies are lightly browned on the edges, about 20 minutes. Transfer the cookies to a wire rack to cool. Makes six servings. Each serving has 72 calories Variation: Substitute 1 TB unsweetened cocoa powder or Chocolate protein powder for a chocolate almond version.