Grilled Chicken w/green chile sauce

4 boneless chicken breasts
1 tablespoon olive oil
2 limes, juice only
1/4 tsp oregano
1/4 c water
10-12 tomatillos, husks removed, cut in half
1/2 c onion
2 gloves garlic, chopped fine
2 jalapeno peppers(can use canned)
1/4 c cilantro, chopped
salt and pepper to taste
1/4 c low fat sour cream

Combine oil, juice from 1 lime, oregano, salt and pepper in baking dish. Add chicken coating both sides. Cover and refrigerate overnight. Turn to marinate on both sides.

Next day: water, tomatillos, onion is a sauce pan. Bring to a gentle boil and cook for 10 minutes.

In blender place the mixture and add remaining ingredients, blend until smooth.

Grill chicken on BBQ, place on serving plate. Spoon tablespoon of sour cream over each chicken breast. Pour sauce over top of cream

29 g protein
10 Carbs

HCG_chicken Wraps

3.5 oz chicken
2 green cabbage leaf
2 Napa cabbage leaf Shredded
garlic
3 T balsamic vinegar
onion powder, salt, pepper

Mis all ingredients excapt cabbage leaf. Cook until chicken is done, then add the shred cabbage, cook until cabbage is slightly cooked. Take the 2 cabbage leaves and split the chicken mixture, roll into a wrap and serve.

Chilled Shrimp with cocktail sauce

1 1/2 lbs large raw shriimp in their shells
1 2/3 C V-8 Juice
1/3 c prepared horseradish(I prefer unprepared)

Bring a large pot of water to boil, with salt. Add the shrimp, reduce heat to medium, cook until shrimp are just firm. (3 to 4 min) DO NOT OVER COOK! Immediately transfer the shrimp into a bowl of ice salted water to cool.

In a small saucepan, bring the V8 juice to a boil. Reduce the heat to medium and cook until reduced to 1 cup, 10- 15 min. Let cool. Stir in the horseradish and chill until cold.

Mustard Steak

3.5 oz London Broil
1 t dry mustard
2 t balsamic vinegar
1/4 t salt
1/2 t pepper
2 gloves minced garlic

Mix all seasonings in bowl. Spread evenly over steak, broil or BBQ until desired doneness. Let stand for 5 min before slicing. Slice against the grain and serve with Salad.