Recipe: Sweet and Sour Lettuce Cradles

A good source of protein.

The new year is the perfect time to start a healthy routine, but between work, kids and errands, there just doesn’t seem to be enough time.

These sweet and sour lettuce cradles are the answer to your busy schedule.
They’re quick to make yet healthy, and they’re a good source of protein to satisfy your hunger.

 

 

 

Ingredients:

Sauce

2 TBSP oyster-flavored sauce
2 TBSP light soy sauce
2 tsp rice wine or dry sherry
1 TBSP brown sugar
¼ tsp garlic powder
¼ tsp ground ginger
¼ tsp ground white pepper

Stir in a small bowl to mix well. Set aside.

Meat

1 tsp canola oil
1 lb. ground chicken breast or turkey breast

Place skillet over high heat. Add canola oil, then ground chicken. Stir and cook between 4 and 5 minutes, or until meat is no longer pink. Remove meat from skillet and set aside. Wipe pan with paper towel, return pan to heat.

Vegetables

1 tsp canola oil
1 medium carrot, grated
⅓ cup canned water chestnuts, minced
2 green onions, chopped

Add canola oil. Add vegetables and stir until they soften. Add cooked meat, then the sauce. Stir until evenly coated. Spoon mixture onto lettuce leaf.

Find out more at: http://www.DiscoverHerbalife.com

Recipe: Sherry-Braised Chicken and Mushrooms

Nutritious seared chicken.

This protein-packed, sherry-braised chicken and mushroom recipe is nutritious and ready in less than 30 minutes.

Between family obligations, kids’ homework, errands and appointments, today is harder than ever to find time to cook. This recipe combines seared chicken with mushrooms for a healthy and quick meal that will satisfy your hunger, and it will provide all the protein you need in less than 30 minutes.

The combination of dry sherry and mushrooms will create the perfect flavor to make your mouth water. Pair it with a spinach salad and brown rice and have a healthy, complete meal for any night of the week.

25 g protein/400-calorie meal
(Divide into 4 servings.)
40 g protein/600-calorie meal
(Divide into 3 servings.)
1 lb. Chicken breast tenders
Salt and pepper to taste
Small amount of flour for dredging
2 TBSP Olive oil
½ lb. Fresh mushrooms, thinly sliced
½ Small onion, halved and thinly sliced
2 Celery stalks, thinly sliced on a diagonal
 ¼ cup  Chicken broth
 ¼ cup Dry sherry or white wine
 ¼ cup Dried tarragon

Spread flour on a flat work surface. Dip chicken in flour on both sides, set aside, and sprinkle with salt and pepper. Heat a large skillet over medium-high heat, then add oil. When hot, add chicken in a single layer and brown on one side. Turn chicken over, continue cooking until cooked through, about 6-7 minutes. Transfer chicken to a plate, cover to keep warm, and set aside.

Add mushrooms, onion and celery to skillet. Cook, stirring, until vegetables are tender, about 5-7 minutes. Add broth, sherry and tarragon, and raise heat to high. Cook and stir until sauce is reduced and thickened to a few tablespoons, about 2 minutes. Return chicken to the pan and stir gently to coat with the sherry glaze.

Suggestion: Complete your meal with a spinach salad and brown rice. See Meal Builder for amounts for your Plan.

Find out more at: http://www.DiscoverHerbalife.com

Grilled Chicken, Broccoli and Quinoa Salad

Healthy green meal.

Fluffy and soft quinoa, juicy and tender slices of chicken, broccoli cooked to perfection, and a hint of lemon juice will transform this salad into a healthy green meal with 25 to 40 grams of protein and 600 calories.

Every ingredient in this salad works together to create a dish full of flavor and with LOTS of protein.

 

25 g/400

Protein (approx.)/calories (approx.)

40 g/600

Protein (approx.)/calories (approx.)

1 TBSP 1 TBSP Olive oil
2 tsp 2 tsp Lemon juice
½ tsp ½ tsp Dijon-style mustard
Any amount Any amount Salt and pepper to taste
4 cups 6 cups Mixed leafy greens
1 cup 2 cups Broccoli florets, cooked and chilled Cooked quinoa, chilled
½ cup 3 oz. 1 cup Cooked chicken breast, thinly sliced

 

Find out more at: http://www.DiscoverHerbalife.com

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