Herbalife Weight Loss Products | Herbalife Australia Distributor

Recipes

Great main meal recipes

Grilled Citrus Snapper

Ingredients:
1/4 cup bottled citrus marinade
1/4 cup green onion, chopped
1 garlic clove, minced
1 teaspoon fresh ginger root, minced
1 pound red-snapper filets
1 pound asparagus
1 lemon
1 garlic clove

Directions:
Prepare marinade by combining the first four ingredients in a bowl. Then pour marinade over snapper, flesh side down, and let set for 15 minutes. Prepare grill. Remove snapper from marinade and pat dry. Season snapper with salt and pepper. Grill skin side down on an oiled rack set 5 to 6 inches over glowing coals for 4 minutes. Place lid on the grill to cover, grilling snapper until just cooked through for another 4 minutes.* Carefully transfer snapper with a metal spatula to a platter and remove skin before serving. Serve with steamed asparagus tossed with lemon and garlic and season to taste. *Note: Alternatively, snapper may be grilled in a hot, well-seasoned grill pan with a lid over moderate heat.

Nutrient Analysis per Serving: (Serves 2)
Calories: 335, Protein: 48g, Fat: 3g, Carbohydrates: 22g

Chicken Breast Seven Colour Salad

Full of antioxidants to help keep skin glowing.

Salad:
2 chicken breast halves, marinated in teriyaki sauce, grilled, refrigerated
1 pear, peeled and cubed
10 red grapes (red/purple)
1 small can mandarin oranges, drained (yellow/orange)
1 yellow pepper, sliced julienne (yellow/green)
1 carrot, julienne sliced (orange)
1/4 avocado, cubed (yellow/green)
2 green onions, chopped (white/green)
10 cherry tomatoes (red)
1 cup broccoli florets (green)
1 package European lettuce mix or raw spinach

Dressing:
1 tablespoon rice vinegar, 2 teaspoons soy sauce
1/2 teaspoon sugar, 1/8 teaspoon powdered ginger
1/4 teaspoon sesame oil, 1/8 teaspoon white pepper

Directions:
Slice grilled chicken breasts into strips and place in large salad bowl with other salad ingredients. In a small bowl, whisk together dressing ingredients. Pour dressing over salad and toss.

Nutritional Analysis Per Serving: (Serves 2)
Calories: 328, Protein: 32 grams, Fat: 5 grams

Tuna with Coriander and Lime Dressing

Seared tuna steaks on a bed of fluffy cous cous with an Asian inspired coriander and lime dressing.

Serves: 4
Preparation time: 15 minutes plus 5 minutes standing
Cooking time: 8 minutes

Ingredients

1½ cups couscous
4 fresh tuna steaks, trimmed
Olive oil cooking spray*
1/2 teaspoon sweet paprika
1/2 cup coriander leaves, roughly chopped
2 long green onions, thinly sliced
1 lime, rind finely grated, juiced
2 teaspoon olive oil*
Steamed vegetables, to serve

Make this meal healthier by using Tick approved ingredients.
*Products available with the Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.

Instructions

1. Pour the couscous into a heatproof bowl. Pour over 11/2 cups boiling water, cover and stand 3 minutes. Stir gently with a fork to separate the grains.

2. Meanwhile, heat a large non-stick frying pan over high heat, spray both sides tuna lightly with oil and sprinkle with paprika, rubbing into the flesh with fingertips. Cook tuna in 2 batches for 1-2 minutes on each side for rare or until cooked to your liking. Transfer to a plate, cover with foil and allow to stand 5 minutes.

3. Combine coriander, green onions and lime rind, 2 tbs lime juice, oil and 1 tbs warm water in a bowl, season with pepper and whisk until well combined.

4. Spoon couscous onto serving plate, top with tuna and spoon over the dressing. Serve with steamed vegetables.

Stir fried Chicken with Coconut and Green Beans

This Asian inspired stir fry is packed full of vegetables to help you on your way to five a day.

Serves: 4
Preparation time: 15 minutes
Cooking time: 10 minutes

Ingredients

1 tablespoon peanut oil*
500g skinless chicken thigh fillets, trimmed, thinly sliced
200g button mushrooms, quartered
200g green beans, topped, cut into 3cm lengths
250g baby roma tomatoes, halved
1 cup frozen baby peas*
½ cup Carnation light and creamy coconut flavoured evaporated milk*
2 tablespoons fresh store-bought pesto
2/3 cup basil leaves, roughly shredded
Steamed doongara clever rice*, to serve

Make this meal healthier by using Tick approved ingredients.
*Products available with the Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.

Instructions

1. Heat wok over high heat until hot. Add 1 tsp oil and swirl to coat. Add half the chicken, stir-fry 1 minute until light golden. Remove to a plate, cover to keep warm. Repeat with oil and remaining chicken.

2. Reheat wok and add remaining 2 tsp of oil, add mushrooms and beans, stir-fry for 1 minute. Add the tomatoes, peas, evaporated milk and return the chicken, stir-fry 2-3 minutes until warmed through, do not boil or milk will separate.

3. Remove from the heat, stir through pesto. Scatter over the basil and serve with rice.