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Cookbook title

Cookbook Sneak Peek…

Creative minds have been hard at work assembling a new Skinny Me cookbook for hCG approved meal ideas and it will be finished soon.  We will have sections for appetizers, soups, salads, dressings, sauces, vegetables, breakfast, main dishes, crockpot recipes, foil-packet recipes, beverages, and even desserts! Here is a sneak peek at what you can expect in our cookbook…

Foil-Packed Fish & Shrimp

Ingredients:

  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • ¼ cup onion, sliced
  • 8 asparagus
  • 1 fresh lemon or lime, squeezed
  • 1 Flounder (or any white fish)
  • 6 medium shrimp, peeled
  • 1 package taco seasoning, low-sodium
  • Foil

Directions:

Preheat oven for 375 degrees. Place vegetables on the foil and squeeze half the lemon or lime juice over the vegetables.  Sprinkle the taco seasoning on top of the vegetables.  Add the white fish and then the raw peeled shrimp on top of the vegetables and squeeze the other half of the lemon or lime.  Sprinkle again with some taco seasoning.  Wrap the meal in the foil and place in the oven for about 30 minutes or until the fish is flakey.

*You could grill the fish foil pack instead of baking in the oven.

Serving size is 1.

 

Crock Pot: Lemon-Garlic Green Beans

Ingredients:

  • 1 ½ lb. fresh green beans, trimmed
  • 3 tablespoons fat free chicken broth
  • 3 large shallots, cut into thin wedges
  • 6 cloves garlic, sliced
  • 1 tablespoon grated lemon zest
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup water

Directions:

Place green beans in a 4-quart slow cooker.  Add remaining ingredients over the top of the beans.  Cook on high for 4-6 hours or on low for 8-10 hours.  If you like your beans more crisp check them on high after about 3 ½ hours or on low after about 6 hours.  Fresh green beans are sturdy enough to withstand very long cooking temperatures without getting mushy.

Serving size is 4.

 

Spicy Cucumber Salad:

Ingredients:

  • 1 whole cucumber; cut julienne style
  • 2 tablespoons lemon juice
  • 2 tablespoons vegetable broth (optional)
  • 1 tablespoon green onions; chopped
  • 1 clove of garlic; minced
  • 1 basil leaf; rolled and sliced
  • 1 teaspoon cilantro
  • 1/8 teaspoon red chili flakes
  • Salt and pepper to taste

Directions:

Cut the cucumbers in slices.  Mix liquid ingredients with garlic, green onions, herbs and chili flakes.  Combine with cucumbers and mix thoroughly with spice mixture.  Allow to marinade for at least 20 minutes.

These are just a few great hCG recipes that will be in our NEW Skinny Me cookbook! For more recipes keep an eye out for the cookbook or, for additional information about our hCG program, please give us a call at (803) 980-8446 for our Rock Hill, SC location or (843) 708-9793 for our Charleston, SC location.