Best 6 Mustard Chicken And Cabbage Hcg Phase Recipes
**Mustard Chicken and Cabbage: A Flavorful and Versatile Dish**
Mustard chicken and cabbage is a classic dish that is enjoyed by people of all ages. It is a simple dish to make, but it is packed with flavor. The chicken is coated in a tangy mustard sauce and then baked until it is cooked through. The cabbage is sautéed until it is tender and slightly caramelized. This dish can be served as a main course or as a side dish. It is also a great option for a potluck or party. There are many different variations of this dish, so you can easily customize it to your own taste. Some popular variations include adding other vegetables, such as carrots or celery, or using a different type of mustard, such as Dijon or honey mustard. You can also adjust the amount of heat in the dish by adding more or less cayenne pepper. No matter how you choose to make it, mustard chicken and cabbage is a delicious and satisfying dish that is sure to please everyone at the table.
**Additional Recipes:**
* **Mustard Chicken and Cabbage Soup:** This soup is a hearty and flavorful way to warm up on a cold day. It is made with chicken, cabbage, carrots, celery, and onions, all simmered in a creamy mustard sauce.
* **Mustard Chicken and Cabbage Stir-Fry:** This stir-fry is a quick and easy way to get a healthy and delicious meal on the table. It is made with chicken, cabbage, carrots, and snow peas, all stir-fried in a flavorful mustard sauce.
* **Mustard Chicken and Cabbage Salad:** This salad is a light and refreshing way to enjoy mustard chicken and cabbage. It is made with cooked chicken, shredded cabbage, carrots, celery, and onions, all tossed in a tangy mustard dressing.
MOUTH WATERING BAKED CHICKEN - HCG PHASE 2
This recipe is so quick and easy. Perfect for a weeknight supper. Make ahead to bring for lunch or to chop up and serve over salad. Counts for 1 protein and 1 Melba toast under the HCG diet protocol. Taken from The HCG Diet Cookbook Gourmet Success.
Provided by Coffee Criss
Categories Chicken Breast
Time 35m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Combine Melba crumbs with spices. Set aside.
- Mix broth and lemon juice in small bowl, dip chicken in this mixture and coat chicken with herb mixture.
- Bake for 20 minutes, until chicken is cooked through.
- Add remaining liquid, a little at a time, if chicken dries out while baking.
Nutrition Facts : Calories 202.8, Fat 10.1, SaturatedFat 2.9, Cholesterol 64, Sodium 255.3, Carbohydrate 4.6, Fiber 0.3, Sugar 1, Protein 23.6
MUSTARD CHICKEN AND CABBAGE - HCG PHASE 2
Came up with this for something different for dinner during phase 2 of the diet. Technically soy sauce isnt in the protocol because it does contain a very small amount of sugar. I didnt mind adding such a small amount, but if you are stricly following the protocol you can substitute Bragg's Amino's for the soy sauce. (I just didnt want to drive to the nearest big city to find a health food store that sells Bragg's) This site lists total sugar in this recipe as 4.5 grams, however the soy is the only thing that has even a trace of sugar in it, and my bottle of Kikkoman Low Sodium says 1gram total carb for a full tbsp of soy sauce, so this site is incorrect (as it does average for national brands)
Provided by DbKnadler
Categories One Dish Meal
Time 7m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Cube the chicken into bite sized pieces, add to a hot pan. Cook for 2 mins and add a 1/4 cup water to loose from bottom of pan. Turn and immediately add the cabbage. Stir frequently until cabbage starts to wilt and chicken is cooked through.
- Add mustard, soy sauce, garlic powder, salt and pepper.
- Pour all into a bowl and enjoy.
SHEET-PAN ROAST CHICKEN AND MUSTARD-GLAZED CABBAGE
This hearty one-pan meal is inspired by the classic combination of sausage and sauerkraut, but with chicken in place of pork and fresh cabbage instead of fermented. Cabbage slices are brushed with a simple mustard vinaigrette, then roasted underneath chicken thighs that have been seasoned with cumin and coriander. In the heat of the oven, the chicken crisps, the cabbage softens and the red onion becomes jammy and sweet. Serve with crusty bread and additional mustard on the side.
Provided by Alexa Weibel
Categories dinner, weekday, poultry, vegetables, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. Prepare the dressing: In a small bowl, whisk together 1/2 cup olive oil with the mustard, garlic, vinegar and cumin seeds. Season generously with salt and pepper.
- Prepare the cabbage: Halve the cabbage lengthwise through the core, then cut each half into 1-inch-thick wedges. (Make sure to continue cutting lengthwise through the core to keep the pieces intact.) You should have about 16 pieces.
- Add the cabbage wedges to a large (13-by-18-inch) baking sheet. Brush all the wedges with half the vinaigrette, then carefully turn and brush the other side with remaining vinaigrette. Arrange in an even layer, then season generously with salt and pepper. On a separate baking sheet, brush the red onion rounds with olive oil on both sides; season generously with salt and pepper. Add the onion rounds to the cabbage wedges, interspersing the red onion and cabbage and tucking some onion rounds partly underneath. Sprinkle the capers evenly on top.
- Prepare the chicken: In a small bowl, toss the coriander and cumin with 1 tablespoon salt and 1 1/2 teaspoons pepper. Place the chicken on the sheet pan where you oiled the onions and drizzle with olive oil all over, then rub the seasoning all over the chicken. Arrange the chicken pieces on top of the cabbage and onions, skin-side up.
- Transfer to the oven and roast until the chicken is cooked through and the cabbage is lightly browned in spots and tender, about 35 to 40 minutes. Top with parsley or dill and serve immediately, passing more mustard on the side.
HCG PHASE 3 TURKEY MEATLOAF
I have recently done the HCG diet and spent a lot of time trying to find recipes that stuck to the protocol. This meatloaf here uses no sugars or starches, therefore you can use it while doing the HCG diet.
Provided by Michy14
Categories Meatballs
Time 30m
Yield 12 muffin cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375*.
- Combine all ingredients except the ground turkey in a large mixing bowl. Mix well.
- Add in gound turkey, and using your hands, incorporate the mixture into the turkey without over-working it.
- Evenly divide the meatloaf into a muffin tin with 12 servings.
- Place the muffin tin on a larger baking sheet to protect oven from possible juices overrunning.
- Bake in oven at 375*, 20-30 minutes. Meatloaf is done when juices run clear and internal temo is 170*.
CHICKEN AND CABBAGE (GRIOT'S COOKBOOK)
This recipe is on page 69 of the Griot's Cookbook (see details on this historic book in my recipe # 97676). It was contributed by the late Doris Waters. "Aunt Doris" (as she became affectionately known by me) was my 3rd and 4th grade teacher at P.S. 141 on the corner of Payson and Pulaski Streets in Baltimore, Maryland. My late mother taught 6th grade on the 3rd floor and my classroom was on the 2nd. Aunt Doris was one of those "aunts" that isn't an aunt, but rather a close family friend. I'm sure you have a few of those. "Miss" or "Mrs" was too formal and in my day you better NOT EVER call an elder by their first name. You'd wake up in China with a ringing in your ears. It was while sitting in Aunt Doris' classroom (Miss Waters during school) one day in November 1963, I first learned President John F. Kennedy had been assassinated. I and my classmates had been a rowdy bunch that day, so Miss Waters had turned off the classroom light. That was in instant cue to put our heads on our desks and to sit on our hands. The funny thing was when I peeked up to look at her, her complexion had sallowed; she seemed almost ghost-like. Tears were falling down her face. We were instructed to get our wraps from the cloakroom and to go home quietly. I made my way to the 3rd floor to my mother's classroom. Mother did not cry in public. It just wasn't her way. But while our drive home was usually filled with laughter, this day Ma said nothing whatever. Interesting how food can trigger memories. But just as we are what we eat, we are also a combination of our memories--both happy and somber. Anyway, this is a recipe created by Aunt Doris and it ended up in the published cookbook. One day I'll tell you about the time Aunt Doris and Mom went to Aruba together -- and about the pool boy named Pedro. Enjoy! ·.·´¯'·.··.·´¯'·.·Editor's Commentary: "We were visiting with Doris and she kindly volunteered to let us "try" her chicken and cabbage. Grand main dish. Next day, my husband finished off the cabbage and declared it to be better than the day before." E.M.W.·.·´¯'·.··.·´¯'·.·
Provided by Adrienne in Reister
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Sauté onions and garlic, lightly in oil (to bring out flavor).
- Add tomato juice, seasons, cabbage. Bring to a gentle boil. Add chicken; spoon some cabbage over the chicken.
- Lower heat. Cover and simmer until chicken is done (about 40 minutes).
- Check occasionally and stir gently to prevent sticking.
- Other vegetables which might be used include mushrooms, green peppers, lima beans, string beans, etc.
- DO NOT USE LEAFY VEGGIES!
Nutrition Facts : Calories 269.4, Fat 10.3, SaturatedFat 2.5, Cholesterol 100.3, Sodium 739.1, Carbohydrate 14.8, Fiber 4.3, Sugar 9.4, Protein 30.6
HONEY-MUSTARD CHICKEN WITH ROASTED VEGETABLES
Paleo or not, this combination of flavors will tickle your taste buds! Colorful veggies and chicken work for a weeknight or for guests.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 1h
Yield 4
Number Of Ingredients 17
Steps:
- Place an 11x17-inch baking sheet in the oven and preheat to 425 degrees F (220 degrees C).
- Combine butternut squash, carrots, parsnip, sweet potato, and red onion in a large bowl; add 2 tablespoons olive oil, rosemary, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper and stir to coat. Spread vegetable mixture in a single layer onto the warmed baking sheet from the oven.
- Roast vegetables in the preheated oven for 15 minutes; stir and continue roasting until tender, about 15 minutes more.
- Pound chicken to 1/2-inch thickness on a work surface; season with 1/4 teaspoon salt and ground black pepper to taste.
- Heat 1 tablespoon olive oil in a large skillet over medium heat; cook chicken until no longer pink in the center, about 5 minutes per side. Transfer chicken to a bowl.
- Pour chicken broth and wine into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes.
- Stir honey and mustard into wine mixture; add chicken and turn pieces until coated. Serve chicken alongside roasted vegetables.
Nutrition Facts : Calories 413.9 calories, Carbohydrate 43.4 g, Cholesterol 67.7 mg, Fat 13.9 g, Fiber 7.2 g, Protein 28.2 g, SaturatedFat 2.4 g, Sodium 586 mg, Sugar 17.4 g
Tips:
- Choose lean chicken breasts or thighs for a healthier option.
- Use a good quality mustard, such as Dijon or whole-grain mustard, for the best flavor.
- Add a pinch of cayenne pepper or red pepper flakes for a little extra heat.
- Serve the chicken and cabbage with a side of brown rice or quinoa for a complete meal.
Conclusion:
Mustard chicken and cabbage is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The chicken is cooked in a flavorful mustard sauce, and the cabbage is tender and slightly sweet. This dish is also a good source of protein, vitamins, and minerals. So next time you're looking for a tasty and nutritious meal, give mustard chicken and cabbage a try.
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