Hauser Diet cooking rules for meat dishes:
1. Moderate temperature cooking, no deep fat frying, no incineration of meat
2. Don't smother your food in cheese or sauces.
3. Try spices and herbs for flavor
4. Keep an eye on portions and moderation!

Buttery Chicken
Here is a recipe that is out of this world. A word of warning, MODERATION. Don't make too much and you won't accidentally over portion yourself ESPECIALLY ON THE BUTTER SIDE.

The key to this recipe is SLOW cooking, so turn down the heat!

On low heat, gently melt one ounce of butter to every 2-3 ounces of chicken you will be cooking. When the butter is melted, add the chicken breast and cook until done.

Use salted, not sweet butter. Now if you have some spices in the cabinet, flavor to taste. For a mellow taste, try nutmeg or ginger; for a spicy variation, try your favorite pepper or chili powder.

Sometimes simple is best, and this recipe is as simple as you can get.

Here again you should match an equal amount of chicken to the side dish of your choosing, rice or beans, or a mix of both.

Chicken Cordon Bleu
What could be easier than gently grilling or frying a chicken breast, and just before you pull it from the grill or frying pan, putting a thin slice piece of ham on top and then topping that off with a piece of cheese?

Add broccoli as a side. Wow, it’s quick and delicious.

Now some of you will say, what about the brown sauce? If you give your meat a chance to slow cook you will see how tender and juicy it is, you really wouldn't need to cover it in a sauce, especially chicken. Try to fight the urge to have sweet things.

Chicken Crispy
This is an excellent recipe for the family and listen to how easy it is.
1. Cut the chicken breasts into strips
2. Scramble an egg or two and put them in a shallow bowl for dipping the chicken.
3. Dip the chicken in the egg and then lightly coat the chicken with grated parmesian cheese, grated provolone cheese, and for the more daring, crushed garlic or your favorite hot spice.

BAKE - NOT FRY at 350 degrees until done, 20 -25 minutes.

Make extra of this one, because the whole family is going to gobble it up, and don't even get us started on eating this cold the next day! Wow, that is eating. Just don't eat too much!

Point to remember: Cheese does not have to be an automatic staple of any Chicken dish on the Hauser Diet.

Chicken and Salad
And another good old stand by: There is nothing wrong with cubing cooked chicken and putting it on a bed of spinach leaves or gently stir frying chicken pieces with a package of stir-fry vegetables. Use a high quality oil based salad dressing IN MODERATION.

Italian Chicken
What you’ll need:

• 12 chicken thighs (we like free range, organic chicken)
• Salt (we like Kosher)
• Red pepper flakes, according to taste
• 4 heads garlic, cloves separated and peeled
• ½ cup olive oil, (cold pressed, virgin)
• 2 cups Water
• 3 lemons, quartered
• 1 ½ teaspoons dried basil
• 1 teaspoon dried oregano
• 2 bay leaves
• ½ cup chopped parsley

What to do:
1. Preheat the oven to 350 degrees F.
2. Place the chicken in a large bowl and lightly coat with salt and red pepper.
3. Crush half of the garlic cloves with a garlic press or knife. Leave the remaining cloves whole.
4. Heat ½ cup of the oil in a roasting pan large enough to hold the chicken in 1 layer, over 2 burners over medium-high heat. Add the chicken and sear on both sides.
5. Add the crushed garlic and cook, stirring, until fragrant, about 1 minute.
6. Remove from the heat and add the remaining ingredients, stirring well to evenly distribute. Cover the pan tightly and roast for 1 hour.
7. Uncover and roast until the chicken is brown and tender, and the garlic is caramelized, about 30 minutes, basting occasionally.
8. Remove from the oven. Transfer the chicken to a platter and sprinkle with the parsley. Spoon the pan juices over the chicken, or serve on the side.

Cold Chicken Salad
And another favorite stand by: Make chicken salad by chopping up the cold chicken breast and add one ounce of mayonnaise to every 2-3 ounces of chicken.

These are simple ideas to get you thinking about how to prepare food in accordance with your Hauser Diet Type. There are tens of thousands of recipes that can be found for chicken, there is no reason you need to feel restricted in your diet. Chicken offers you a world of creative possibilities, have fun, make chicken!

Always remember our Hauser Diet cook rules:
1. Moderate temperature cooking, no deep fat frying, no incineration of meat
2. Don't smother your food in cheese or sauces.
3. Try spices and herbs for flavor
4. Lightly coat for crunchiness,
5. and keep an eye on portions and moderation!

We are always on the look out for great tips from you Otters, why not share them with others! If we use your tip we will send you a free copy of The Hauser Diet Book which will soon go to press!

Bleu Burgers
What you’ll need:
1 lb organic ground sirloin
2 natural Italian sausages, removed from casing
2 large cloves garlic, chopped
3 large shallots, chopped (or substitute ½ medium onion)
¼ cup chili sauce
2 Tbsp ketchup
2 dashes of soy sauce
¼ tsp Kosher salt
1/3 to ¼ of a cup of Bleu cheese crumbles

What to do:
1. Mix all of the above ingredients together in a large bowl, except for the bleu cheese.
2. Divide meat mixture up into 6 balls.
3. Take one ball of meat mixture, rip off about 1/3 of it and set aside. Form a square patty with the remaining 2/3 of the meat mixture, patting to about ½ inch thick. Place about 1 Tbsp bleu cheese in the center of the patty. Top with the remaining 1/3 of the meat mixture, closing the seams of the meat, so that the cheese does not escape.
4. Repeat the same process for all of the beef patties.
5. Grill over medium heat to desired doneness. Spread with ketchup and cook 2 minutes longer. These burgers are so good, you won’t even need condiments, and definitely not a bun! Serve with your favorite vegetables and/or salad.

These burgers are so good, you won’t even need condiments, and definitely not a bun! Serve with your favorite vegetables and/or salad!

Liver and Onions
What You’ll need:
2 1/2 pounds beef or calves liver, sliced
1/4 teaspoon salt
1/8 teaspoon black pepper (or use red cayenne pepper)
2 tablespoons vegetable oil
1 cup green onion, chopped
1 cup white wine
1 tablespoon prepared brown mustard

What to do:
1.  Sprinkle sliced beef liver with salt and pepper.
2.  Saute over high heat in oil. Remove the liver and keep warm. * Liver cooks very quickly. Do not overcook. Usually about 3 minutes per side.
3.  Saute chopped green onions in the same skillet until tender. Stir in white wine.
Bring to boil, and then stir in prepared brown mustard.  Simmer for a few minutes, and then pour the sauce over the liver.
Makes 4 servings.

Marion’s Homemade Meatloaf
What you’ll need
Large mixing bowl
Large mixing spoon
Sharp knife
Cutting board
Loaf pan, preferably glass
 

Ingredients:
2 pounds organic ground beef
1 green pepper, chopped small
1 medium onion, chopped small
1 egg
¼ cup ketchup (we use organic from Whole Foods or Wild Oats)
½ cup finely chopped bread crumbs or gluten free baking mix
¼ cup finely grated parmesan cheese
2 cloves garlic, crushed or 2 tsp chopped garlic
½ tsp chopped parsley
¼ tsp Kosher salt
Couple dashes of Pepper
Couple dashes of Chipotle hot sauce

Mix all of the above ingredients in a large mixing bowl. Press into loaf pan. Bake at 350 degrees for 1 hour and 15 minutes. During the last 15 minutes, spread BBQ sauce or ketchup across the top of the meatloaf.

Video: Lamb Chop Dinner
Lions, no eating the potatoes!

Watch as Marion Hauser, MS, RD prepares a simple, yet elegant dinner with Lamb Chops, asparagus, and potatoes. You'll love it! 

Salmon Cream Cheese Spread
What you’ll need:
1 - 8 ounce container of soft cream cheese
½ medium white onion, chopped finely
3-4 ounces smoked salmon, broken into pieces
Salt to taste

What to do:
1. We came up with this recipe because we love lox and cream cheese. There are some yummy salmon cream cheese spreads that taste good available commercially, but unfortunately, contain MSG and an assortment of other chemicals. So we decided to make our own – and wow is it good!
2. Mix cream cheese, onion, salmon, and salt in a medium bowl until thoroughly mixed. Refrigerate overnight if you have the time. Just makes the tastes richer!

Spicy Snapper
What you’ll need:
1 large snapper fillet
1 - 14.5 oz can of stewed or diced tomatoes
1/4 medium green onion sliced thin
1/3 cup red onion sliced thin
1 jalapeño diced
1 dried ancho chili
1 Tsp Cumin
1/2 Tsp oregano 
1 Tsp Salt 
Pinch of Black Pepper 
1/8 cup white wine 
1/8 cup olive oil 
1/4 cup water
Juice of 1/2 lime

What to do:
1. Preheat oven to 400.
2. Pour all ingredients but snapper and 2 TBSP of olive oil into sauce pan. Heat to boil, lower heat, and simmer for 30 minutes while stirring occasionally.
3. In the glass cooking dish, pour 2 TBSP olive oil and flip snapper to cover in oil. Keep snapper in cooking dish. Pour sauce over snapper. Place dish in oven and bake for 15-20 minutes.

Homemade Salmon Patties
What you’ll need:
1 large piece of cooked fresh salmon (14 ounces), flaked into small pieces *(you may substitute canned salmon: 2 14-oz. cans salmon with bones, drained)
3 egg whites, beaten
1/3 Cup Italian bread crumbs or use corn based bread crumbs
1 TBSP Old Bay Seasoning
1 TBSP of hot sauce
2 TBSP chopped fresh flat-leaf parsley
3-4 TBSP roasted red pepper, from a jar, drained
1 TBSP of canola oil 
Salt and freshly ground black pepper, to taste

What to do:
1. Preheat oven to 375 F and heat a medium ovenproof skillet over medium heat.
1. Combine salmon, egg whites, bread crumbs, Old Bay Seasoning, hot sauce, parsley, roasted red pepper, salt, and pepper into a large bowl.
3. Mix up ingredients.
4. Form mixture into four 1inch-thick patties.
5. Pour canola oil into hot pan.
6. Add patties and cook a few minutes on each side until slightly golden.
7. Transfer them into the oven. Bake for 8 minutes. Serves 4.

These salmon patties are great served with Hollandaise sauce or a little spicey mustard depending on your diet. We have even served them on a bed of greens as a salad. Use your imagination! YUM!

Broccoli and Bacon Salad
What you’ll need:
4 cups of broccoli, chopped
¾ cup onion, diced
6 slices bacon, cooked
1/4-1/3 cup mayonnaise (depending on how creamy you like it)
2 TBSP apple cider vinegar
Salt and pepper to taste
1/4 cup shredded cheddar cheese

What to do:
1. Cook bacon and then slice into bits.
2. Chop broccoli and onion.
3. Mix all ingredients well in large mixing bowl. Serve chilled.

Quick Sauces