hCGMiracle
Amino Miracle Diet
HOLIDAY RECIPES
Yes, you CAN have delicious holiday foods while on Maintenance 1... and beyond!  We hope you enjoy these delicious maintenance friendly holiday recipes!

Enjoy a healthy, maintenance-friendly holiday this year!  Create your menu around real, fresh, healthy foods.  Perhaps a raw vegetable platter with a blue cheese dressing to dip them in, a beautiful fruit salad, our green layered salad, roasted turkey and/or ham, served with our homemade cranberry sauce, stuffing and gravy, fresh steamed vegetables, sweet "potato" casserole, and pumpkin cheesecake to finish it all off. 

Choose from many traditional holiday dishes below.  All are Maintenance 1 friendly.      

Check the sugar converson chart at the bottom of the page to convert your favorite holiday recipe to "maintenance friendly."

Happy Holidays from The Miracle Team at hCGMiracle!


                                                                            www.hCGMiracle.com

 

 
Cherry Tomatoes Filled With Creamy Pesto Cheese

3 cups fresh basil leaves, washed and dried
2 medium garlic cloves, finely chopped
1⁄2 teaspoon salt, or to taste
Freshly ground black pepper to taste
1/3 cup plus 2 tablespoons pine nuts, toasted (see tip below)
1 tablespoon extra virgin olive oil
1 package (8 ounces) cream cheese, cut into chunks
2 pints (4 cups) cherry tomatoes, washed and dried


Combine the basil, garlic, salt and pepper in a food processor. Reserve 2 tablespoons of the pine nuts and add the rest to the basil. Process until the pine nuts are ground. With the motor running, drizzle in the olive oil. Add the soft cheese and pulse until smooth and creamy.

Shortly before serving, make an X on the bottom side (opposite the stalk) of each cherry tomato with a serrated or sharp paring knife. Scoop out the seeds with a grapefruit spoon or your fingertips, taking care to keep the tomatoes intact.

Scrape the pesto cheese filling into a piping bag fitted with a star nozzle, or small plastic food bag with a 1cm hole snipped in one corner. Pipe a rosette of filling into each cherry tomato cavity. Garnish the cherry tomatoes with the remaining pine nuts.

 

 


Cheesy Flax Crackers

2 cups cheese, shredded
1 cup flax seed meal
½ cup butter, softened

Combine ingredients, mixing until it forms a ball.  Roll into a 1 ½ “ cylinder, wrap in plastic wrap, and refrigerate for 30 minutes.  With sharp knife, cut into 1/8” – 1/4” slices.  Place 3” apart on ungreased cookie sheet.  Bake in 400 degree oven for 6 minutes.  Let cool for a few minutes, then move to rack. 

The Miracle Team says, Serve with your favorite dip or spread, or create a platter with an assortment of meats, cheeses, and a bunch of grapes.   





Stuffed Jalapenos/Guerro peppers

Jalapeno or Guerro Peppers, halved lengthwise, seeded, and membrane removed
1 cup Cream Cheese
2 cups shredded Mozzarella Cheese
½ lb Turkey Bacon or Turkey Sausage, cooked and crumbled

Mix cheeses.  Add browned turkey bacon or sausage.  Fill the halved peppers with a tablespoon of mixture.  Bake @ 450 degrees for 15-20 minutes or until cheese is all the way melted and slightly browned. 



 

Cranberry Sauce

1 bag of fresh cranberries (12 oz)

Sugar substitute equal to 1 cup sugar
1 cup water
1/4 teaspoon salt

Rinse fresh cranberries and remove any soft or brown ones.  Put in a pot on the stove.  Add the rest of the ingredients, stir, and bring to a boil on medium-high heat.  Stir frequently. The cranberries will pop, and then release their "gel" -- and the sauce will come together like magic. Cook and stir until the sauce is the consistency you want, about 5 to 10 minutes.

The Miracle Team says, This is so fresh and easy to make ... who needs canned cranberry sauce!




 

Asparagus Salad

1 pound fresh asparagus, trimmed
4 cups spring mix salad greens
10 fresh or frozen strawberries
¼ cup apple cider vinegar
¼ cup freshsqueezed orange juice
1 tablespoon sesame seeds, toasted
1 teaspoon minced fresh gingerroot
stevia, to taste
1/4 cup slivered almonds, toasted

Steam the asparagus until crisp-tender. Place salad greens on a serving platter; top with asparagus. In a blender combine the strawberries, apple cider vinegar, orange juice, sesame seeds and ginger.  Add stevia, to taste, if desired.  Drizzle over salad. Sprinkle with almonds.







Green Layered Salad 

1 medium head lettuce
1/2 cup chopped green onion
1 cup chopped celery
8 oz sliced water chestnuts
1 10 oz can green peas (no sugar added)
2 cups sugar-free mayo (recipe in Maintenance Recipes; or Best Foods/Hellmans are good choices)
Stevia to taste
1/2 cup grated parmesan
1/4 tsp garlic salt
1/4 tsp fresh cracked pepper
1/4 tsp onion flakes
3 grated hard boiled eggs
1 lb cooked and crumbled crisp bacon
tomato wedges
dried parsley

1st layer:  Shred lettuce in large bowl.  Add onion, celery, chestnuts, and peas - mix together - spread on bottom of oblong serving dish.

2nd layer:  Mix mayo, stevia, parmesan, seasonings.  Spread on top of 1st layer.  Sprinkle with egg and bacon.  Top with tomato wedges and parsley. 

The Miracle Team says, This is enough for a large gathering and is always a crowd pleaser at our family get-togethers!




Crunchy Bacon Coleslaw
3/4 cup sugar free mayo
2-3 droppers full of stevia
4 cups sliced cabbage
½ cup roasted (no-sugar) peanuts
1 pound bacon, cooked and crumbled
 
Mix mayo and stevia in a large bowl.  Add remaining ingredients.  Mix and refrigerate. 


Jai says, Always a crowd favorite, and works for a holiday or a just a barbeque.  If I am taking it somewhere (or making ahead of time) I keep the wet and dry separate and mix just before serving, otherwise it gets soggy.



 
 

Oopsie Rolls

3 large eggs
pinch of cream of tartar (1/8 tsp)
3 ounces cream cheese (do not soften)

Preheat oven to 300 degrees.  Separate the eggs.  Beat egg whites and cream of tartar until VERY STIFF - peaks should hold.  Then mix the egg yolks with the cream cheese - it should have a "cottage cheese" consistency.  Using a large spatula gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites.  Spray a cookie sheet with non-stick spray and carefully scoop the mixture onto the sheet, making six mounds.  Flatten each mound softly.  Bake 30 minutes.  Let cool on sheet for a few minutes, then transfer to rack to cool.  Store in a paper bag.  May be frozen. 

The Miracle Team says,   You may add a blend of spices to the yolk mixture - followed by a sprinkling on top of the unbaked mounds - for various flavors, like pumpkin!  You may add stevia to the yolk mixture for a sweeter roll. 


 

Turkey Gravy

Turkey pan drippings
2 cups water or 2 cups (sugar free) chicken broth
ThickenThin/Not Starch (or guar gum or xanthan gum, found at health food stores)
Salt & Pepper, to taste

Remove drippings from turkey pan and place in medium saucepan.  Add 2 cups water, salt & pepper, and then one of the thickeners, adding small amount at a time, slowly.  Turn heat to medium high and stir constantly until thick.





Oopsie Stuffing

3 cups stale Oopsie Rolls (see recipe above)
3 cups chopped celery stalks & leaves
1 cup chopped onion
1 cup melted butter
1 tsp salt
¼ tsp pepper
½ tsp sage
½ tsp thyme
¾ cup hot water or sugar-free chicken broth

Preheat oven to 375 degrees.  Toss all ingredients except water.  Add water and toss again.  Transfer to 2 quart casserole dish. Cover and bake for 30 minutes.



Sausage and Herb Stuffing
3/4 lb turkey sausage (or pork breakfast sausage) make sure either is sugar-free
1/4 cup finely chopped celery
1/4 cup chopped red onion
2 eggs
2 cups coarsely chopped cauliflower
1/2 cup diced yellow eggplant
1/2 cup grated Parmesan cheese
1 Tbsp chopped parsley leaves
3 Tbsp chopped fresh sage leaves
3 Tbsp chopped fresh thyme leaves
1 Tbsp minced garlic
1/2 tsp salt
1/8 tsp freshly ground cracked pepper


Preheat oven to 350 degrees.  Remove sausage from casing and crumble it into a pan over medium heat.  Add the celery and onion and cook, stirring, until browned.  Drain fat if necessary.

Beat the eggs in a bowl.  Using a spoon, mix in the sausage mixture and all the remaining ingredients.  Pour the stuffing into an 8 x 8 inch square baking dish and baked until hot and browned, about 30 minutes.  Serve immediately.





No-Carb Pork Rind Stuffing
Large onion, diced
4 stalks celery, diced
Red pepper, diced
Chopped garlic
1 cup low sodium, sugar-free chicken stock
2 or 3 bags pork rinds, crumbled

Saute' vegetables until they are transparent.  Add in chicken stock.  Add crumbled pork rinds.  Mix all ingredients together.  Add any seasoning that you normally would to the stuffing (sage, thyme, pepper, parlsely).  You can also add some parmigiano cheese to help bind stuffing together, and/or  cooked chicken or pork sausage (sugar free).  This will make about 10 servings.



 


Eggplant Au Gratin

1 small eggplant (about 1/2 pound), peeled and cut into 1/4 inch slices
1 Tbsp olive oil
3/4 cup sugar-free spaghetti or marinara sauce
3/4 cup mozzarella cheese, shredded
2 Tbsp parmesan cheese, shredded

Brush both sides of eggplant slices with oil. Place on an ungreased baking sheet. Bake at 400° for 8 minutes. Turn and bake 7-8 minutes longer or until lightly browned and tender. Cool on a wire rack.


Place one eggplant slice in each of two 10-oz. ramekins coated with cooking spray. Top each with 2 tablespoons spaghetti sauce and 2 tablespoons mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and cheese is melted.  Double or triple recipe for more guests.  May also be prepared in casserole dish.  
 

Zucchini Au Gratin
2 large zucchinis, sliced into round slices
8 ounces freshly shredded cheddar cheese
1/4 cup half and half
1 cup sliced onion
salt and pepper to taste

Preheat oven to 350 degrees. Spray casserole dish with cooking spray.  Layer ingredients. Cover and bake 20-30 minutes.  Remove cover and bake or broil 5 more minutes until brown.  Drain excess juices as desired and let stand to slightly thicken.

 
Sweet Potato Casserole  Note:  pumpkin is a *caution* - go easy!
3 cups mashed cauliflower
1 cup pumpkin
 ¼ tsp Stevia
2 eggs, beaten
1/2 cup almond milk
1/2 tsp salt
1/3 cup butter, melted
1 tsp vanilla extract

Topping:
1/4 tsp stevia
1/2 cup almond flour or almond meal
1/3 cup butter, melted
1 cup chopped pecans

Place cauliflower florets in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. Drain well and blot with paper towels.  Place the cooked cauliflower in a food processor and blend until very smooth.

In a mixing bowl, combine the cauliflower, pumpkin, Truvia, eggs, almond milk, salt, 1/3 cup butter and vanilla. Mix together and pour into a greased 13x9 inch baking dish.

To prepare the topping, combine the stevia, almond flour, 1/3 cup melted butter and pecans. Mix together and crumble over "sweet potato" mixture. Bake uncovered at 350 degrees for 35 to 45 minutes.

 


Mashed Cauliflower

2 heads cauliflower, trimmed
sea salt
1/8 cup half and half
1/4 cup freshly grated cheese (of your choice) *optional
¼ cup cream cheese

Cut cauliflower, including core, into small pieces.  Bring large pot of water to a boil and salt lightly.  Add cauliflower and cook over medium heat until completely tender, about 20 – 30 minutes.  Drain cauliflower and blot with paper towels.  Transfer to food processor, or use large bowl with mixer.  Add half & half and mix until completely smooth.  Add butter, cheese, and cream cheese.  Stir until incorporated.  Season to taste with salt, if desired.  Serve immediately.  Can be reheated in microwave. 

Ronnie says, These make great pancakes the next morning if you add 1 egg and 2 Tbsp almond flour and cook on grill.

 

Green Bean Casserole
1 bag frozen green beans, thawed - about 14 oz
8 oz mushrooms, sliced or chopped
1 large onion
Seasoning Salt (sugar-free)
½ tsp dried thyme

1 Tbsp cooking oil or butter
1½ Tbsp almond flour

1 cup cream
1/4 cup almond meal

Heat oven to 350 F.

Topping:  Thinly slice the onion. Put a small amount of oil or butter in a skillet.  Add about 3/4 of the slices and slowly cook. When they start to get soft, add some seasoned salt or some other salty spice mixture. You want them to get soft and sweet, but if you let them cook down for a very long time they will start to lose too much volume. When they are soft, remove from heat and toss with ¼ cup almond meal.

Casserole:  Chop up the rest of the onion and saute’ them with the mushrooms in oil or butter. Add salt, pepper, and seasonings, stir, and add 1 1/2 Tbsp almond flour, stirring for another minute. Add cream and bring to a simmer for one minute. Mix with beans and put in casserole dish. Bake 30 minutes. Spread the topping on top, and cook for 5 more minutes or until topping begins to brown.




Pumpkin Layer Cheesecake
Crust
1 1/2 cups chopped pecans
3 Tbsp butter
6 drops liquid Stevia (or 1 tsp Stevia in the Raw or Splenda)

Filling
2 8-oz packages cream cheese, softened
1/2 tsp liquid Stevia (or 1/2 cup Stevia in the Raw or Splenda)
1/2 tsp vanilla
2 eggs
1/2 cup canned pumpkin
1/2 tsp ground cinnamon
Dash each ground cloves and nutmeg (or use pumpkin spice instead)

Directions for crust
Melt butter and mix with sweetener and pecans; press into 9: pie pan as far up the sides as possible.  Bake at 350 degrees for 8 - 9 minutes.

Directions for filling:
Mix cream cheese, sweetener and vanilla until well blended.  Add eggs.  Mix until smooth.  Set aside 1 cup of batter.  Spoon the rest of the batter onto the crust.  Be careful no to "disturb" the pecans too much.  Mix pumpkin, spices, and 1 cup of batter together and spread on top of the plain batter (making the layer).  Bake at 350 degrees for 35 - 40 minutes, until center is almost set.  Cool and refrigerate at least 3 hours.  Makes 8 servings.


 

 

POTS DE CRÈME

4 ounces sugar-free chocolate
4 large eggs, separated
1 tsp pure vanilla extract
2 tsp coffee
Pinch of salt

Melt the chocolate in the microwave and let cool for 5 minutes. Beat the egg yolks with the vanilla and coffee and stir in the cooled chocolate. In a separate bowl, beat the egg whites with the salt until they form stiff peaks. Using a rubber spatula, fold – do not beat – the chocolate into the egg whites. Pour into 6 small ramekins, cover and chill from 4 to 24 hours.
 
RICOTTA PUFFS
Butter or cooking spray
3 large egg whites
½ tsp salt
2 cups whole milk ricotta cheese
Minced zest of 1 lemon
¼ tsp stevia
Freshly ground nutmeg
Raspberry orange sauce (recipes follows)

Preheat oven to 375. Spray or butter 6 ramekins or custard cups.

Beat the egg whites in a mixing bowl until you have soft peaks. Mix the salt, ricotta, lemon zest and stevia, and fold the mixture into the egg whites. Pour the mixtures into the ramekins and dust with nutmeg. Bake for 30 minutes. The ricotta will rise then settle when the puff cools. Unmold and serve slightly warm or at room temperature with raspberry orange sauce.




RASPBERRY ORANGESAUCE
1 ½ cups frozen raspberries
1 tbsp grated orange zest
2 drops pure orange oil (optional)
Stevia (or other sugar-free sweetener) to taste

Bring the raspberries, orange zest and optional oil to a boil in a non reactive sauce pan. Bring to a gentle boil then reduce the heat slightly and simmer for 2 minutes. Stir in the sweetener and taste. Transfer sauce to a food processor and blend until smooth.
 
CHOCOLATE CHEESECAKE BITES
1 cup heavy cream
2 tsp vanilla extract
1/2 tsp stevia, separated (or 12 packets)
8 oz pkg cream cheese at room temperature
1/4 cup unsweetened cocoa powder

Freeze mixing bowl and beaters for 5 minutes. Sift cocoa powder. In deep bowl whip heavy cream until soft peaks from. Add vanilla and 1/4 tsp stevia extract or 5 packets. In separate bowl mix cream cheese until soft using 2-3 tbsp whipping cream to thin cream cheese. Once cream cheese is smooth, add the cocoa powder and the other 1/4 tsp stevia extract. Place mixer on high speed and add cream cheese mixture to whipped cream.

Put mini paper cups in small muffin tin and spray with cooking spray. Drop in cheesecake mixture by tablespoons. Cover and place in freezer.
 
 
BREAD PUDDING
1 bag plain pork rinds -- (3 oz) lightly crushed
2 eggs
1/2 cup heavy cream
1/2 cup water
Stevia, to taste
1 tsp vanilla
1 tsp cinnamon

Mix cream, eggs, water, sweetener, vanilla and cinnamon. Butter 1 or 1 ½ qt. casserole dish. Put lightly crushed pork rinds in dish and pour liquid over. Preheat oven to 350 and let casserole sit while it preheats so pork rinds can absorb some liquid. Sprinkle with cinnamon. Bake 30-40 min 'til top lightly browned. Tastes best warm.
 
Oopsie Apple Pie
4 eggs, separated
4 oz cream cheese
1/8 tsp cream of tartar
1/4 tsp vanilla extract (make sure it has no sugar)
1 tsp stevia extract, divided
6 med size apples
2 Tbsp salted butter
1 tsp cinnamon

Beat egg whites with cream of tartar until stiff peaks form. Mix egg yolk with cream cheese, vanilla, and 1/2 tsp stevia. Gently fold in yolk mixture to whites, half at a time. Divide mix into two greased round cake pans. (You may use parchment paper, also greased, to aid in removal.)  Bake at 300 degrees for 30-35 minutes, until firmly set. Let cool for 5 min. Remove from pans and allow to cool completely.

Peel, core and slice apples. Melt butter in skillet and add cinnamon, 1/2 tsp stevia, and salt to melted butter. Add apples. Stir until well coated. Cover and cook until apples are tender. Be careful not to scorch them!  Peel parchment off oopsie rounds. Place one in bottom of glass pie plate. Spoon apple mix over top. Cover with remaining oopsie round, leaving the side that looks the best facing up. Slice and serve with freshly made whipped cream or a sugar-free ice cream.
 
 
 
Pumpkin Donuts with Pumpkin Glaze  Note:  pumpkin is a *caution* - go easy!
1½ cups blanched almond flour
¼ tsp salt
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
1/8 tsp ground cloves
2 Tbsp butter or coconut oil
Stevia, to taste
3 large eggs
1 cup fresh OR canned pumpkin

In a mixing bowl combine almond flour, baking soda, salt, and spices. Mix butter, sweetener, eggs and pumpkin until smooth. Stir wet ingredients into dry. Grease donut pan. Spoon batter into the pan. Bake at 325° for 30-40 minutes. Cool and top with pumpkin glaze! 

 
Pumpkin Glaze:
8 oz cream cheese
1/2 cup pureed pumpkin
1/2 cup vanilla almond milk
1 tsp vanilla
1 tsp cinnamon
1 tsp pumpkin pie spice
Few drops of stevia, to taste

Combine all the ingredients in a medium bowl and beat until smooth. Let sit for 4 hours or overnight...it will thicken up.
    
 

Cooking or Baking with Stevia  replacement information taken from www.steviainfo.com

There is always a healthy substitution for your old-time favorite recipes!  It just takes a little creativity to pull it all together.

You can change up your favorite recipes by replacing the regular sugar – or even regular chocolate - with Stevia. Below is a list that will help you to substitute stevia in your foods that you prepare and use everyday.

Instead of Sugar:

  • Stevia is the best alternative to sugar.  Replace 1 cup sugar for 1 tsp liquid stevia, or 1/3 to 1/2 tsp. stevia extract powder, or 18-24 packets. Stevia is very sweet, please refer to the comparison chart for other equivalency measurements.

Instead of Chocolate: 1 ounce or square

  • It is so easy to cook and bake with unsweetened chocolate. Just add a little stevia to sweeten the recipe.
    Recipe: 3 Tablespoons unsweetened, un-roasted cocoa powder plus 12 drops stevia liquid.

Instead of Chocolate, semisweet:  1-2/3 ounces

  • Recipe: 1 ounce unsweetened chocolate plus 12 drops stevia clear

Please remember when cooking and baking with stevia that for every 1 cup of sugar that is replaced by stevia there should be 1/3 cup of a liquid or other “bulk” added to the recipe. The liquid is needed to create the bulk affect that the sugar normally would. A few liquid substitutions include:

  • Plain yogurt
  • Sugar-free apple sauce
  • Sugar-free apple butter
  • 100% Fruit juice: apple, pineapple, grape etc.
  • Fruit puree
  • Egg whites
  • Water

Any liquid that pertains to the recipe will work just fine, for example, use extra banana puree for the liquid in a banana bread recipe.