Recipe: South of the Border Sizzling Beef Fajitas

A taste of the south.

Fajitas are an easy-to-make Mexican dish. This colorful recipe is full of protein, vegetables and a delicious Latin flavor. So no need to head down to Mexico, this recipe brings the country’s delicious flavors to you.

 

 

Ingredients:

1 tsp cumin
1 tsp chili powder
1 tsp salt
1 lb. lean beef steak, flank steak or top sirloin

Rub spice mix over steak.

Marinade

1 TBSP Worcestershire sauce
1 TBSP olive oil
2 TBSP lime juice
1 clove garlic, minced

Pour half of this marinade over the meat and set the other half aside. Cover with plastic wrap. Let marinate in the refrigerator for several hours or overnight.

Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add 1 large onion. Cook for several minutes, stirring, until soft.

Add

1 green bell pepper
1 red bell pepper

Cook for several more minutes until peppers are soft.

Add

1 tsp cumin
1 clove garlic, minced

Stir until vegetables are softened, about 5 to 6 minutes. Pour in remaining marinade and stir for a minute or two. Cover and remove from heat. Remove meat from marinade and pat dry.

Add

1 TBSP olive oil

Cook steak 3 to 4 minutes on each side, until medium rare. Transfer to a cutting board. Cover with foil and let rest for 10 minutes. Thinly slice meat across the grain into strips. Toss meat and juices from cutting board into the pan with vegetables. Spoon meat-vegetable mixture into tortillas.

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

Recipe: Quick Fried Rice With Beef

A complete one-dish meal.

This quick beef fried rice is a complete one-dish meal that can also be served as a side dish.

It’s a delicious way to use leftover rice, and a healthy way to satisfy your Chinese food craving. It’s an Asian-inspired recipe that that will bring Zen to your hectic life.

 


Ingredients:

2 TBSP chicken broth
2 TBSP rice wine or other sherry (or 2 TBSP more broth)
2 TBSP soy sauce
½ tsp white pepper
1 tsp sesame oil
1 TBSP canola oil, divided
1 cup finely chopped broccoli
½ cup finely chopped carrots
½ cup finely chopped red bell pepper
2 eggs, beaten
2 cups cooked brown rice, cold
12 oz. cooked lean steak, diced
3 green onions, finely chopped
(4 scoops Simply Probiotic)

For sauce, combine broth, wine, soy sauce, pepper and sesame oil in a small bowl and set aside.
In a large nonstick skillet or wok, heat 1 teaspoon of the oil over high heat. Add asparagus, carrots and bell pepper, and sauté for 3 to 4 minutes until tender-crisp. Remove vegetables from skillet and set aside.
Pour remaining 2 teaspoons of oil into skillet and pour in beaten eggs. When the eggs are set on the bottom, add the rice and steak to the skillet. Cook and stir, breaking up egg, until egg is cooked and mixture is hot.
Add vegetables to the skillet and then add sauce mixture (and Probiotic). Stir until well combined. Top with chopped green onions.

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

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 – Sweet Potato Breakfast Bowls with Spinach and Avocado

Start your day the right way.

Did you buy too many sweet potatoes for Thanksgiving? Use your leftovers to prepare this breakfast bowl that’ll keep you filled all morning long.

Switch the bagel and cream cheese for this dish that is full of protein and can be thrown together in less than five minutes (if you roast the sweet potatoes ahead of time). This dish makes a healthy alternative for this busy time of the year.

Remember, breakfast is the most important meal of the day, so start your day the right way with great nutrition.

Ingredients:

  • 1 large sweet potato (orange yam kind), roasted
  • 1 TBSP olive oil
  • 3 cloves garlic, minced
  • 2 cups baby spinach
  • ¼ cup cooked quinoa
  • 2 eggs (fried, or poached)
  • ½ avocado, sliced
  • Salt and cracked pepper to taste

For Serving:

  • Sunflower seeds, chia seeds
  • Hot sauce
  • Greek yogurt

Instructions

  1. Preheat oven to 450 degrees. Toss sweet potato, oil, salt and pepper on a rimmed baking sheet. Roast, tossing occasionally, until tender and browned, 35 to 45 minutes. Set aside until ready to use.
  2. In a large skillet, add the oil and heat to medium-low. Add the garlic and sauté until fragrant for about 1 minute. Add the spinach and stir for about 2 to 3 minutes.
  3. Place spinach in bowl. Add cooked quinoa. Add sweet potato, avocado and eggs.

Serve with sunflower seeds, chia seeds, hot sauce and/or a dollop of plain Greek yogurt.

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

Recipe: Mustard-Baked Salmon

Salmon is a good source of protein.

Mustard and lime are the perfect ingredients to prepare this mouthwatering salmon in less than 20 minutes, from start to finish.

The preparation couldn’t be easier. It’s a healthy and easy 400-calorie recipe for a casual family dinner or a special occasion. Cook to impress. Pair it with a green salad and baked sweet potato and make this dish part of your healthy dinner.

25 g protein/400-calorie meal
(Divide into 4 servings.)
40 g protein/600-calorie meal
(Divide into 3 servings.)
2 tsp Olive oil
1 ¼ lb. (about 600 g) Center-cut wild salmon filet
Salt and pepper to taste
¼ cup (75 g) Plain Greek-style yogurt
2 TBSP Stone-ground mustard
2 tsp Fresh lemon juice
½ tsp Dried tarragon

Preheat broiler. Line a baking sheet with foil, and coat lightly with 2 teaspoons olive oil. Place salmon, skin side down, on the baking sheet. Season with salt and pepper. In a small bowl, stir together the yogurt, mustard, lemon juice and tarragon. Spread evenly on top of the salmon. Place salmon under the broiler, about 5 inches (about 15 centimeters) away from the heat, and broil until cooked through, about 10-12 minutes.

Suggestion: Complete your meal with green beans, baked sweet potato and tossed green salad. See Meal Builder for amounts for your Plan.

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

Recipe: Juicy Pork Tenderloin

Healthy, protein-packed pork.

 This protein-packed, grilled pork tenderloin recipe, full of flavor and with only 400 calories, will melt in your mouth.

This amazing grilled pork tenderloin recipe is moist, full of flavor and only 400 calories. There is no major preparation – just a quick dry rub.  Pork tenderloin is one of the easiest meats to cook and one of the leanest, but you must be careful not to overcook it, or it will be dry. This recipe will seal in the juices, and the meat will melt in your mouth. It’s the perfect protein to pair with some veggies and pasta.

25 g protein/400-calorie meal
(Divide into 4 servings.)
40 g protein/600-calorie meal
(Divide into 3 servings.)
1 (about 1 ¼ lb.) Pork tenderloin
2 TBSP Olive oil, divided
1 tsp Salt
½ tsp Freshly ground pepper
1 tsp Brown sugar
½ tsp Ground cumin
½ tsp Dry mustard
¼ tsp Garlic powder

Preheat oven to 400 degrees. Trim tenderloin of any fat and silver “skin,” and pat dry with paper towels. Pierce in a few places with a fork and coat with 1 tablespoon olive oil. In a small bowl, mix together salt, pepper, brown sugar, cumin, mustard and garlic powder. Coat pork tenderloin with the seasoning mixture.

Heat large ovenproof skillet over medium-high heat. Add 1 tablespoon olive oil and sear pork on all sides until nicely browned, about 7-8 minutes. Place skillet in preheated oven for 10-15 minutes, or until meat reaches an internal temperature of 145 degrees Fahrenheit. Transfer pork to a cutting board and let rest for 5-10 minutes, then slice into small medallions across the grain.

Suggestion: Complete your meal with steamed broccoli and whole grain pasta.

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

Recipe: Tuna Patties

Tuna patties are healthy and budget-friendly.

 Tuna patties, tuna cakes and tuna croquets are budget-friendly, and a healthy way to get your protein.

A few cans of tuna, some vegetables, lemon juice, mustard, Greek yogurt and bread crumbs are all the ingredients you need to prepare this budget-friendly recipe. You probably heard of tuna patties, tuna cakes or tuna croquets. Whatever you want to call them, they are done in less than 30 minutes; easy to make, full of flavor and LOTS of protein.

The lemon in this recipe is the secret ingredient to make it go from yum to yummy and the go-to-dish for those lazy days or a quick weeknight meal.

25 g protein/400-calorie meal
(Divide into 4 servings.)
40 g protein/600-calorie meal
(Divide into 3 servings.)
3 cans (5 oz. each) Chunk light or albacore tuna
½ cup (75 g) Diced mixed vegetables
(i.e., red bell pepper, spring onions, cucumber)
2 TBSP Lemon juice
¼ cup Plain Greek-style yogurt
2 TBSP Dijon-style mustard
¼ cup Dry whole wheat bread crumbs
2 tsp Olive oil or canola oil for cooking

Drain liquid from canned tuna, put into a bowl, then flake with a fork.

Set aside. In another bowl, mix together the diced vegetables, lemon juice, yogurt, mustard and bread crumbs until well blended, then add tuna and mix well. Shape into 4 large or 6 small patties.

Heat a non-stick frying pan over medium-high heat and add olive or canola oil. Gently place the patties in the pan and cook until nicely browned on one side, then turn and cook the other side until the patties are browned on both sides and heated through.

Suggestion: Complete your meal with a whole grain bun, raw vegetables and hummus dip.

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

Shrimp and Spinach Pasta Salad

Pasta and shrimps, a family-favorite dish.

Full of fresh ingredients, this pasta salad with shrimp will become a favorite dish in no time. Whole grain pasta to give you the right amount of carbs, shrimp to add protein, lots of greens to meet your vegetable needs, and olive oil with garlic to add lots of flavor will make this dish your perfect choice for a special occasion.  It’s a complete meal in no time, with 40 grams of protein and 600 calories.

 

 

25 g / 400

Protein (approx.) / calories (approx.)

40 g / 600

Protein (approx.) / calories (approx.)

½ TBSP ½ TBSP Olive oil
2 tsp 2 tsp Balsamic vinegar
Dash Dash Garlic powder or ½ clove fresh garlic, minced
¼ tsp ¼ tsp Dried basil
Any amount Any amount Salt and pepper to taste
4 cups 6 cups Baby spinach leaves
1 cup 1 cup Raw vegetables, diced (bell pepper, cucumber, red onion, tomato)
1 cup 2 cups Chopped, cooked and chilled vegetables (eggplant, zucchini, broccoli)
3 oz. 5 oz. Cooked shrimp
½ cup 1 cup Cooked whole grain pasta
1 TBSP 1 TBSP Parmesan Cheese

In a mixing bowl large enough to hold all the ingredients, whisk together the oil, vinegar, garlic, basil, salt and pepper. Add spinach, vegetables, shrimp and pasta and toss well. Top with Parmesan cheese.

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