This recipe contains 298 calories which are fitted as your food for the entire day along with permissible fruits and vegetables. This recipe is allowable for dieters who follow the 800-calorie protocol of the HCG diet. When preparing your meals, ensure that you weigh the ingredients before cooking.n

Ingredients:

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• 8 slices of streaky bacon 

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• 250 grams of chicken breast cut into bite-size chunks

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• 200 grams pack baby button mushroom

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• 1 tablespoon plain flour

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• Dash Worcestershire sauce

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• 1 beef stock cube

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• 400 grams tin chopped tomato with garlic

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• A handful of chopped parsley

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Cooking Method:

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• Heat a shallow saucepan and sizzle the bacon for about 2 mins until starting to brown.

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• Toss in the chicken, then fry for 3-4 mins until golden brown. 

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• Turn up the heat and toss in the mushrooms and allow to cook for a few mins. 

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• Stir in the flour, then cook until paste forms.

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• Tip in the tomatoes, stir, then crumble in the stock cube.

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• Allow everything to boil for 10 minutes and pour the Worcestershire sauce.

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• Stir through the parsley then serve with Melba toast. 

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During the loading phase, eat as much food as you can to ensure that your fat stores are ready for the fat-burning phase. The food choices on phase 1 of the HCG diet are not limited. But, it is highly recommended to eat fatty foods for 2 days. Try cooking a skillet chicken potpie. This recipe only contains 336 calories.n

Ingredients: 

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• 1 pound cooked and shredded chicken 

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• 2 cups of low-sodium chicken broth

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• 2 tablespoons of all-purpose flour

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• 1 tablespoon of olive oil

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• 1 cup chopped onion

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• 8 ounces of sliced cremini mushrooms

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• 6 cloves of minced garlic

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• 1 ½ cups frozen carrots and peas 

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• 1 tablespoon chopped fresh sage

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• ½ teaspoon of salt

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• 1 tablespoon of fresh thyme leaves for garnish

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• ½ teaspoon ground pepper

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• One 7-ounce prepared pie crust

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• 1 lightly beaten egg white

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Cooking Instructions:

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• Preheat oven to 425 degrees F. Whisk 1 and ½ cups of broth and flour in a medium bowl and set aside

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• Heat oil in a cast-iron or oven-safe nonstick skillet over medium heat. Add the mushrooms and cook until golden brown.

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• Reduced the heat to medium and add the garlic, and onion, cook for 6 minutes and stir in the remaining cup broth. 

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• Stir in the reserved broth flour mixture, peas and carrots, sage, thyme, salt, and pepper.

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• Bring to a boil while stirring constantly and reduce heat and cook until the vegetables are tender.

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• Remove from heat and add the chicken while stirring. 

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• Lay the pie crust over the chicken mixture and fold the edges as needed. 

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• Cut four 4-inch slits in the crust to allow steam to escape. Brush with egg white.

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• Bake until the crust is golden and the filling is bubbly before serving. Garnish it with some thyme spring. 

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