Crockpot Chicken Curry Tikka Masala

 

This makes over a week's worth of dinners for the hcg very low calorie diet. It would be considered a rogue recipe because it mixes veggies and proteins.

Crockpot Chicken Curry Tikka Masala

1 small chopped onion
2 small chopped tomatoes
1 can tomato paste
1 teaspoon minced garlic
1 teaspoon ground cumin
1/2 teaspoon pink Himalayan salt
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1 cup fat free cottage cheese or cream base
1 cup of fat free, low sodium chicken broth
1 teaspoon paprika
12 chicken tenderloins (50g each)
1/2 teaspoon curry powder
5 drops of liquid Stevia 

In blender or food processor, blend the cottage cheese and chicken broth together and transfer to crock pot. Stir in tomato paste and spices. Add tomatoes and then finally the chicken.
Cook on low 4 hours or until chicken is cooked through and tender.
Carefully remove the chicken tenders from crockpot as to keep them intact, and package into 8 freezer portions. Ladle remaining into each portion, using the food scale to be sure each is the same weight.
Now the meals can be transferred from the freezer to fridge the night before to thaw.
This makes 8 servings containing 1 vegetable and 1 protein each.

(I got inspiration for this recipe from here.)

P2 Shrimp Alfredo over Ribboned Aspargus

P2 Shrimp Alfredo over Ribboned Aspargus

100g  Asparagus Ribbons
20g    Alfredo Sauce
80g    Cooked Shrimp


Using a vegetable peeler or asparagus peeler (even better) to make thin ribbons of asparagus, running lengthwise down the stalk. Blanche them in salted boiling water for 4-5 minutes, strain, and set aside on a plate.
I use precooked, deshelled, deveined shrimp in the 61-70/per 2lb size. Heat your shrimp and top the asparagus with it. Gently heat the alfredo sauce to luke warm, because too hot will cause it to separate and curdle. Top the shrimp and asparagus with sauce and enjoy!

P2 Alfredo Sauce

P2 Alfredo Sauce

100 grams of cottage cheese or P2 Cream Base
1/2 tsp diced garlic
1/2 tsp vinegar
Salt and Pepper to taste

If making from cottage cheese, process it to creamy in a blender or food processor before adding in additional ingredients. TIP: It's much easier to have cream base on hand already, as there are many uses for it in P2 cooking.

p2 Cream base

Create a cream base for use in creamy p2 recipes. Empty the contents of a whole container of cottage cheese into the food processor and process until very smooth. If you know you will be using it for recipes requiring a thicker cream paste (like p2 cheesecake for instance), strain the curds first. Transfer the processed cream base back into the container and store in refrigerator until needed. This has many applications. It can be used to make sweet things, like a crepe filling or cheesecake, or savory items like faux alfredo sauce or fish taco sauce (recipes to follow). It's important to note that this counts as a protein, so always measure out the cream base in grams on your food scale and reduce your meat portions by that many grams.