Recipes Main Course

Losing weight with Herbalife doesn’t have to mean depriving yourself of delicious foods you love!

Each of these tasty suggestions tastes so good, you won’t believe you’re eating something that’s helping you lose weight.
Turn up the flavor and your weight loss with these mouthwatering culinary delights that will make even non-dieters jealous!



MEAL RECIPES

Here are some delicious and easy-to-prepare recipes that are perfect complements to Herbalife ShapeWorks Weight Management Program. Not only do these recipes taste great, they'll help you stay on track with your weight loss!



Shrimp, Tofu and Broccoli Stir-fry

A combination of tofu and shrimp gives you plenty of ShapeWorks™ protein. (serves 2)

Ingredients for dish:

12 ounces raw shrimp, fresh or frozen, peeled and deveined

4 cups fresh broccoli florets

1 garlic clove, minced

1/4 inch thick-sliced fresh ginger, peeled and finely minced

1 scallion, minced

4 ounces firm tofu, cubed into 1/2-inch dices nonstick pan spray

1 tablespoon olive oil

Ingredients for sauce:

2 tablespoons low-sodium soy sauce

3 tablespoons rice wine or chicken broth

2 teaspoons rice vinegar

1/2 teaspoon sugar

1 tablespoon prepared ketchup

1/8 teaspoon ground white pepper

3 teaspoons cornstarch

Directions:
If shrimp is frozen, defrost according to package directions. Remove shrimp tails. Blanch broccoli florets by dropping into boiling water for 1 minute. Drain, but do not rinse; cover and set aside.

Combine sauce ingredients in a small saucepan over medium high heat, and cook, stirring until mixture boils, thickens and clears. Set sauce aside.

Spray a large skillet with pan spray. Heat skillet over medium heat. When hot, add tofu and cook until slightly brown. Remove and set aside. Add olive oil and then garlic, ginger and scallions. Stir-fry for a few seconds, but do not allow the garlic to brown. Add the shrimp and continue to stir-fry until the shrimp is pink and almost cooked through. Add the blanched broccoli florets and stir-fry for another minute, until hot, then add tofu. Finally, pour in the sauce mixture and stir quickly to mix.

Nutritional Analysis Per Serving:
Calories: 420
Protein: 50 grams
Fat: 14 grams
Carbohydrates: 23 grams

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Quick Soy Chili

A healthy alternative to the beef classic.(serves 6)

Ingredients:

1 medium onion, chopped

1 carrot, peeled and diced

2 stalks celery, chopped

1 4-ounce can diced mild green chili

2 14 1/2-ounce cans stewed tomatoes (1 can whirled smooth in blender)

2 packages soy ground meat substitute, about 12 ounces each

1 teaspoon ground cumin

1 teaspoon dried oregano leaves

2 tablespoons ground chili powder

1 teaspoon salt

1/4 teaspoon liquid hot pepper sauce

fresh cilantro leaves

Directions:
Spray a medium-sized stockpot with pan spray, and place over medium-high heat. Add the onion, carrot and celery, and sauté for about 5 minutes until vegetables begin to soften. Add the can of stewed tomatoes, the can of tomatoes that has been whirled smooth in the blender, the soy meat substitute and the seasonings. Stir well. Cover and lower the heat to medium-low and allow the chili to simmer for 15 or 20 minutes until the flavors are blended. Garnish with fresh cilantro, if desired.

Nutritional Analysis Per Serving:
Calories: 180
Protein: 22 grams
Fat: 2 grams
Carbohydrates: 22 grams

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Easy Chicken with Wine

Port wine creates a simple sauce that competes with the best French reductions! (serves 2)

Ingredients:

2 large chicken breast halves, boneless and skinless

1/4 teaspoon table salt-iodized

1/4 teaspoon black pepper

1/2 cup port wine

1/4 cup steak sauce

1 1/4 teaspoon olive oil

Directions:
Pat chicken dry and season with salt and pepper. In a small bowl whisk together port, Steak sauce and olive oil. Spray a non-stick skillet with pan spray, and place over moderately high heat until hot. Cook chicken 5 minutes per side, or longer until cooked thoroughly. Transfer chicken to a warm platter. Pour port mixture carefully down side of skillet and boil, stirring until reduced to about 2 tablespoons. Serve chicken with glaze.

Nutrient Analysis per Serving:
Calories: 300
Protein: 39 grams
Fat-total: 5.5 grams
Carbohydrates: 13 grams

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Chicken Tarragon

Tarragon gives this recipe the flavor of a bearnaise without the calories!(serves 2)

Ingredients:

2 chicken breast halves, boneless and skinless

1/4 teaspoon salt

1 tablespoon fresh tarragon

1/2 cup low-sodium chicken broth

1 tablespoon Dijon mustard

Directions:
Season chicken with salt and tarragon. In a nonstick skillet sprayed with pan spray, cook chicken for 3 minutes on each side over medium-high heat until brown. Remove chicken breasts to a plate and set aside. Deglaze the pan with broth, stirring up any bits that stick to the bottom. Add mustard and stir, and cook until reduced and thickened, about 3 minutes. Return chicken to pan and turn to coat with sauce.


Nutritional Analysis Per Serving:
Calories: 150
Protein: 28 grams
Fat: 3.5 grams
Carbohydrates: 0 grams

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Sun-dried Tomatoes and Shrimp

An unexpected and delicious taste combination (serves 4)

Ingredients:

20 dehydrated sun-dried tomatoes (not packed in oil)

1/2 cup boiling water

Cooking spray

1 lb. medium shrimp, peeled and deveined

1/2 cup green onion, chopped

3 tablespoons fresh lemon juice

2 teaspoons olive oil

3/4 teaspoon dried Italian seasoning

1/4 teaspoon black pepper

16 small black olives, pitted

1 garlic clove, minced

Directions:
Combine sun-dried tomatoes and boiling water in a bowl. Cover and let stand 30 minutes to rehydrate, then drain. Slice thinly and set aside.

Place a nonstick cooking pan over high heat, spray with cooking spray, add shrimp and green onions and saute for five minutes. Add sun-dried tomatoes and all other ingredients. Cook 1 to 2 minutes until heated through, and serve hot.

Nutrient Analysis Per Serving:
Calories: 202
Protein: 25 grams
Fat: 6 grams
Carbohydrate: 13 grams

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Breakfast Burritos

For a flavorful, hearty and healthy start.(serves 2)

Ingredients:

1/4 avocado

4 corn tortillas

6 egg whites

2 soy sausage patties

prepared tomato salsa

1 scallion, chopped

Directions:
Peel avocado, dice and set aside. Wrap tortillas in foil and place in a 350-degree oven to heat while preparing the eggs and sausage. In a nonstick skillet or a skillet sprayed with pan spray over medium-low heat, crumble sausage patties and stir just long enough to heat the sausage thoroughly. Remove the sausage to a covered bowl and set aside.

Wipe out the skillet with a paper towel, spray with pan spray and return skillet to the heat. Whisk the egg whites with a fork and pour into the heated pan. Cook, stirring frequently, until eggs are scrambled.

To assemble, place two tortillas on each of two plates. Evenly divide sausage, egg whites and avocado among the tortillas. Top with chopped scallions and salsa, and roll tortilla around filling.

Nutritional Analysis Per Serving:
Calories: 310 Fat: 5 grams
Carbohydrates: 36 grams