Mango Tango Shake

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The Mango Tango Shake brings the summer to your home, even during the winter. The irresistible flavor of fresh mango in combination with Vanilla Cream will surely satisfy you.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 3 capfuls Herbalife® Herbal Aloe Concentrate, Mango
• 1 cup nonfat milk
• ½ cup mango chunks, fresh or frozen
• 3-5 ice cubs

Instructions

Combine ingredients in a blender and mix well.

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Summer Solstice Melon Shake

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This shake made with Vanilla Cream and frozen strawberries just screams summer. It has the taste of melon we all love and a good amount of protein to start of the day.

Ingredients

• 1 cup nonfat milk
• 2 scoops Herbalife® Formula 1, Vanilla Cream
• ½ cup strawberries, fresh or frozen
• ½ cup watermelon, diced
• 4 mint leaves (optional)
• 3-5 ice cubes

Instructions

Blend to mix well.

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Coffee Cinnamon Roll Shake

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Like your favorite cinnamon roll and coffee all rolled into one! Cold coffee is blended with cinnamon, raisins and banana for an irresistible treat.

Ingredients

• 2 scoops Herbalife® Formula 1 Vanilla
• 2 scoops Herbalife® Protein Drink Mix Vanilla
• 1/2 medium banana
• 1 TBSP raisins
• 1 cup cold coffee
• 1/4 tsp. cinnamon
• 3-5 ice cubes (optional)

Instructions

Place all ingredients in the blender and blend until smooth.

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Cool Cucumber Shake

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Kiwi and cucumber combine for a deliciously refreshing shake.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 1 cup nonfat milk, low-fat milk or plain soy milk
• 1 kiwi, peeled and sliced
• ¼ cucumber, peeled and diced
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Pre-Workout Protein Power Shake (PPP)

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Fuel your workout with protein and caffeine by making this delicious vanilla shake.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 2 TBSP Herbalife® Personalised Protein Powder
• ½ tsp Herbalife® Herbal Tea Concentrate, Original
• 1 cup water
• ½ medium banana
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Lemon Ginger Zing Protein Shake

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Here's just the thing to add some zing to your day. Packed with protein, vitamins and minerals.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 2 TBSP Herbalife® Personalised Protein Powder
• 1 cup nonfat milk, low-fat milk or soy milk
• ½ medium-sized sweet apple with skin, diced
• 4 tsp. fresh lemon juice
• 1 tsp. fresh grated ginger
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Peaches ‘N Cream Shake

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Reach for this delicious peaches 'n cream shake. Packed with protein, vitamins and minerals.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 1 cup nonfat milk, low-fat milk or plain soy milk
• 1 cup peach slices, fresh or frozen
• Few dashes of ground ginger
• ¼ tsp almond extract
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Playa Papaya Protein Shake

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Try-a papaya in your shake!

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 2 scoops Herbalife® Protein Drink Mix, Vanilla
• 1 cup papaya cubes
• 1 cup cold water
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Cranberry Kick Shake

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Low-calorie cranberry juice adds delicious tart flavor without a lot of extra calories.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Vanilla Cream
• ⅓ cup nonfat dry milk powder
• 1 cup low calorie cranberry juice
• 1 cup mixed berries, fresh or frozen
• Few drops vanilla extract
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Lemon-Plum Cooler

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Sweet dried plums and tangy lemon play well together in this refreshing shake.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 1 cup nonfat milk, low-fat milk or plain soy milk
• 3 dried plums
• 1 tsp fresh lemon juice
• Dash of ground cinnamon

Instructions

Combine ingredients in a blender and mix well.

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Cool as a Cucumber Shake

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You'll beat the heat the with this sweet vitamin and mineral packed shake.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 1 cup nonfat, low-fat or plain soy milk
• 1 kiwi, peeled and sliced
• ¼ cucumber, peeled and diced
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Island Coconut Cooler Shake

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Take a shake vacation with this exotic blend of pineapple, carrot and coconut.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 1 cup nonfat milk, low-fat milk or soy milk
• ½ cup fresh or frozen pineapple chunks
• ½ cup fresh or frozen carrot slices
• 2-3 drops coconut extract

Instructions

Combine ingredients in a blender and mix well.

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Acapulco Sipper Shake

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Take a shake vacation with this pleasing papaya shake.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 1 cup nonfat milk, low fat milk or soy milk
• 1 cup papaya, cubed
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Strawberry Fresco Shake

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Light and refreshing, yet protein packed.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 2 TBSP Herbalife® Personalised Protein Powder
• 1 cup water
• 1 cup strawberry halves, fresh or frozen
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Old Fashion Apple Pie Fiber Shake

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A shake with a new take on the old fashioned apple pie. Packed with vitamins, minerals and fiber.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 1 scoop Herbalife® Oat Apple Fibre
• 1 cup nonfat milk, low-fat milk or soy milk
• 1 cup fresh or frozen apple slices
• Few dashes each of cinnamon, nutmeg, cloves
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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All Hail Kale Orange Protein Shake

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Get your fruit and your veggies in this nutrient-packed shake!

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 2 scoops Herbalife® Protein Drink Mix, Vanilla
• 1 cup cold water
• 1 handful baby kale leaves
• ½ medium orange, peeled and coarsely chopped
• ½ small banana
• 3-5 ice cubes (optional)

Instructions

Combine ingredients in a blender and mix well.

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Cinnamon Spice Almond Milk Protein Shake (PDM)

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Spice up your life with this aromatic and nutritious protein, vitamin and mineral shake.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 2 scoops Herbalife® Protein Drink Mix, Vanilla
• 1 cup almond milk
• 1 TBSP raisins
• Dash of cinnamon
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Peachy Freezy Shake

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Here’s a delicious and cooling shake with a pleasant peach flavor.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Vanilla Cream
• ½ tsp Herbalife® Herbal Tea Concentrate, Peach
• 1 cup nonfat milk, low-fat milk or plain soy milk
• 1 cup peach slices, fresh or frozen
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Barista’s Choice Coffee Cinnamon Protein Shake

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A dreamy smooth coffee-based shake with raisins and cinnamon.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 2 scoops Herbalife® Protein Drink Mix, Vanilla
• 1 cup cold coffee
• ½ medium banana
• 1 TBSP raisins
• ¼ tsp ground cinnamon
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Dragon Fruit Shake

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Fire up your day with this dragon fruit shake packed with protein, vitamins and minerals.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 1 cup nonfat milk, low-fat milk or soy milk
• 1 dragon fruit, peeled and diced
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Vanilla Peach Pleasure Shake

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Reach for this delicious peach shake.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Vanilla Cream
• ½ tsp Herbalife® Herbal Tea Concentrate, Peach
• 1 cup nonfat milk, low-fat milk or soy milk
• 1 cup fresh or frozen peach slices
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Strawberry Kiwi Slush Protein Shake with PPP

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Strawberries and kiwi taste divine, and this shake packs extra protein from PPP.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 2 TBSP Herbalife® Personalised Protein Powder
• 1 cup nonfat milk, low-fat milk or plain soy milk
• ½ cup strawberry halves, fresh or frozen
• 1 kiwi, peeled and sliced
• ⅛ tsp lemon extract
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Peachy Keen Protein Shake

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One delicious sip and you'll be keen to finish this peach shake.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 2 scoops Herbalife® Protein Drink Mix, Vanilla
• 1 cup cold water
• ½ cup fresh or frozen peach chunks or slices
• 2 dried apricot halves
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Probiotic Apple Pie Protein Shake (PPP)

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A feel good probiotic protein shake that's fun to make.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 2 TBSP Herbalife® Personalised Protein Powder
• 1 scoop Herbalife® Oat Apple Fibre
• 1 cup water
• 1 scoop Herbalife® Simply Probiotic
• ½ medium apple
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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High Society Strawberry Cream Protein Shake

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A dab of plain yogurt adds a creamy texture and a little extra protein, too.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 2 scoops Herbalife® Protein Drink Mix, Vanilla
• 1 cup water
• 1 cup strawberry halves
• 2 TBSP plain nonfat Greek-style yogurt
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Cinnamon Spice Almond Milk Protein Shake with PPP

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With raisins and cinnamon, this one will remind you of rice pudding.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 2 TBSP Herbalife® Personalised Protein Powder
• 1 cup unsweetened almond milk
• 1 TBSP raisins
• Dash of cinnamon
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Cinnamon Spice Banana Bread Protein Shake (PDM)

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You'll find cinnamon, spice and everything nice in this protein, vitamin and mineral packed shake.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 2 scoops Herbalife® Protein Drink Mix, Vanilla
• 1 cup water
• ½ very ripe banana
• ⅛ tsp black walnut flavoring
• Few drops of vanilla extract
• Dash of cinnamon
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Spicy Chocolate Lover Shake

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Spice up your life with this chocolate and cayenne shake.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Smooth Chocolate
• 1 cup nonfat milk, low-fat milk or plain soy milk
• Pinch of cayenne pepper
• ½ tsp of cinnamon
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Coconut Hula Shake

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You'll savor these Hawaiian-inspired flavors.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 1 cup nonfat milk, low-fat milk, or plain soy milk
• 1 cup pineapple chunks, fresh or frozen
• ⅛ tsp coconut extract
• ¼ tsp orange extract
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Bowl of Cherries Protein Shake

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This delicious shake is a winner year-round. Created with scrumptious whole cherries and dried apricots, this fruitful blend provides a protein punch that will give you a boost... morning, noon or night.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 2 scoops Herbalife® Protein Drink Mix, Vanilla
• 1 cup water
• 4 dried apricot halves
• 10 whole cherries
• 2 teaspoons lime juice
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Banana Pumpkin Smile Shake

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Here's a shake that'll make your day - the banana pumpkin way.

Ingredients

• 2 Scoops Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 1 cup nonfat, low-fat or plain soy milk
• ¼ cup canned pumpkin (not pumpkin pie mix)
• ½ medium banana
• Few drops vanilla
• ⅛ tsp pumpkin pie spice
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Strawberry Kiwi Slush Shake

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Try adding extra ice to this strawberry-kiwi shake to make it even more refreshing.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 1 cup nonfat milk, low-fat milk or plain soy milk
• ½ cup strawberry halves, fresh or frozen
• 1 kiwi, peeled and sliced
• ⅛ tsp. lemon extract
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Himalayan Chai Latte Shake

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Aromatic spices, sweet banana and tea add amazing flavor to a vanilla shake.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 2 TBSP Herbalife® Personalised Protein Powder
• ½ tsp Herbalife® Herbal Tea Concentrate, Original
• 1 cup plain soy milk
• 1 small banana, sliced
• Dash each of cinnamon, clove, nutmeg, white pepper, cardamom
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Neapolitan Shake (PDM)

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A classic combo of chocolate, vanilla and berry.

Ingredients

• 1 scoops Herbalife® Formula 1 Shake Mix, Summer Berries
• 1 scoops Herbalife® Formula 1 Shake Mix, Smooth Chocolate
• 2 scoops Herbalife® Protein Drink Mix, Vanilla
• 1 cup water
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Strawberry Kiwi Slush Protein Shake

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Strawberry and kiwi bring out the best in each other.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Summer Berries
• 2 scoops Herbalife® Protein Drink Mix, Vanilla
• 1 cup cold water
• 4 large frozen strawberry halves
• 1 very ripe kiwi, peeled
• ⅛ tsp lemon extract
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Feel Good Mango Probiotic

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A feel-good shake with mango and flavors of wild berry, vanilla and apple - and a probiotic boost.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Summer Berries
• 2 scoops Herbalife® Protein Drink Mix, Vanilla
• 1 scoop Herbalife® Oat Apple Fibre
• 1 scoop Herbalife® Simply Probiotic
• 1 cup water
• ½ cup mango chunks
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Berry Good Morning Breakfast Protein Shake (PDM)

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Your morning will be anything but boring with this delicious oat and berry probiotic protein shake.

Ingredients

• 1 scoop Herbalife® Formula 1 Shake Mix, Summer Berries
• 1 scoop Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 2 scoops Herbalife® Protein Drink Mix, Vanilla
• 1 scoop Herbalife® Simply Probiotic
• 1 cup water
• ⅓ cup quick-cooking (1-minute) rolled oats

Instructions

Combine ingredients in a blender and mix well.

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Strawberry Mint Infusion Protein Shake (PDM)

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Enjoy a hint of mint in this delicious fruit shake. Packed with vitamins, minerals and extra protein.

Ingredients

• 1 scoop Herbalife® Formula 1 Shake Mix, Summer Berries
• 1 scoop Herbalife® Formula 1 Shake Mix, Mint Chocolate
• 2 scoops Herbalife® Protein Drink Mix, Vanilla
• 1 cup cold water
• 1 cup fresh or frozen strawberry halves
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Zesty Kiwi Kicker Protein Shake

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Strawberry and kiwi is a classic combo, and for good reason.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Summer Berries
• 2 scoops Herbalife® Protein Drink Mix, Vanilla
• 1 cup cold water
• 4 large fresh or frozen strawberry halves
• 1 very ripe kiwi, peeled
• ⅛ tsp lemon extract
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Tangy Tea Berry Shake

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Tangy lemon and sweet berry flavors mix it up in this Tea Berry shake.

Ingredients

• 1 scoop Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 1 scoop Herbalife® Formula 1 Shake Mix, Summer Berries
• 2 TBSP Herbalife® Personalised Protein Powder
• ½ tsp Herbalife® Herbal Tea Concentrate, Lemon
• 1 cup cold water
• 1 cup fresh or frozen strawberry halves
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Very Berry Protein Shake

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This shake gets a protein and berry-flavored boost from Wild Berry Beverage Mix.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Summer Berries
• 2 scoops Herbalife® Protein Drink Mix, Vanilla
• 2 scoops Herbalife® Beverage Mix, Wild Berry
• 1 cup water
• 3-5 Ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Hawaiian Hula Berry Protein Shake

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Pineapple and berry flavors are as refreshing as a walk on the shore.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Summer Berries
• 2 scoops Herbalife® Protein Drink Mix, Vanilla
• 1 cup water
• 1 cup frozen or fresh pineapple chunks

Instructions

Combine ingredients in a blender and mix well.

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Chocolicious Berry Shake

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A chocolicious shake that's also nutritious.

Ingredients

• 1 scoop Herbalife® Formula 1 Shake Mix, Summer Berries
• 1 scoop Herbalife® Formula 1 Shake Mix, Smooth Chocolate
• 1 cup nonfat milk, low-fat milk or soy milk
• 1 cup fresh or frozen strawberry halves
• Few drops vanilla extract

Instructions

Combine ingredients in a blender and mix well.

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Back in Blackberry Protein Shake

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One sip and you'll be keen on this berry and protein shake.

Ingredients

• 1 scoop Herbalife® Formula 1 Shake Mix, Summer Berries
• 1 Scoop Herbalife® Formula 1 Shake Mix, Smooth Chocolate
• 1 scoop Herbalife® Personalised Protein Powder
• 1 cup nonfat milk, low-fat milk or soy milk
• ½ cup fresh or frozen blackberries (or berries of your choice)

Instructions

Combine ingredients in a blender and mix well.

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Turmeric Berry Cream Shake

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A mellow, yellow turmeric berry shake packed with vitamins and minerals.

Ingredients

• 1 scoop Herbalife® Formula 1 Shake Mix, Summer Berries
• 1 scoop Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 1 cup nonfat milk, low-fat milk or soy milk
• 1 cup fresh or frozen strawberry halves
• A few dashes of turmeric

Instructions

Combine ingredients in a blender and mix well.

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Candied Banana Protein Shake

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A shake with flavors of candied banana and sweet vanilla.

Ingredients

• 1 scoop Herbalife® Formula 1 Shake Mix, Banana Caramel
• 1 scoop Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 2 scoops Herbalife® Protein Drink Mix, Vanilla
• 1 cup cold water
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Creamy Cookie Caramel Protein Shake

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Sip it slowly and make the pleasure last.

Ingredients

• 1 scoop Herbalife® Formula 1 Shake Mix, Banana Caramel
• 1 scoop Herbalife® Formula 1 Shake Mix, Cookie Crunch
• 2 scoops Herbalife® Protein Drink Mix, Vanilla
• 1 cup cold water
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Caramelized Cooler Protein Shake

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The flavors of banana and berry are even better with a hint of caramel.

Ingredients

• 1 scoop Herbalife® Formula 1 Shake Mix, Banana Caramel
• 1 scoop Herbalife® Formula 1 Shake Mix, Summer Berries
• 2 scoops Herbalife® Protein Drink Mix, Vanilla
• 1 cup cold water
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Berry Good Morning Breakfast Protein Shake (PDM)

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Your morning will be anything but boring with this delicious oat and berry probiotic protein shake.

Ingredients

• 1 scoop Herbalife® Formula 1 Shake Mix, Summer Berries
• 1 scoop Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 2 scoops Herbalife® Protein Drink Mix, Vanilla
• 1 scoop Herbalife® Microbiotic Max
• 1 cup water
• ⅓ cup quick-cooking (1-minute) rolled oats

Instructions

Combine ingredients in a blender and mix well.

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Cherry Blossom Spring Protein Shake with PPP

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A tangy cherry shake to make you very happy, with protein, vitamins and minerals.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Summer Berries
• 2 TBSP Herbalife® Personalised Protein Powder
• 1 cup water
• ½ cup cherries, fresh or frozen
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Coffee Banana Bonanza

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This latte shake is a barista favorite with plenty of protein, vitamins and minerals.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Cafe Latte
• 1 cup nonfat milk, low-fat milk or plain soy milk
• ½ medium banana
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Espresso Cookie Combo Protein Shake

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Like a cookie dipped in coffee. Delicious.

Ingredients

• 1 scoop Herbalife® Formula 1 Shake Mix, Cafe Latte
• 1 scoop Herbalife® Formula 1 Shake Mix, Cookie Crunch
• 2 scoops Herbalife® Protein Drink Mix, Vanilla
• 1 cup cold water
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Whole Latte Love Shake

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Like your favorite vanilla coffee drink. You'll love this one, a whole latte.

Ingredients

• 1 scoop Herbalife® Formula 1 Shake Mix, Cafe Latte
• 1 scoop Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 2 scoops Herbalife® Protein Drink Mix, Vanilla
• 1 cup cold water
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Vanilla Strawberry Velvet Protein Shake (PPP)

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A shake with a rich and silky texture and flavors of chocolate, vanilla and strawberry.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Smooth Chocolate
• 2 TBSP Herbalife® Personalised Protein Powder
• 1 cup nonfat milk, low-fat milk or soy milk
• 1 cup fresh or frozen strawberry halves
• Few drops vanilla extract
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Chocolate Lava Shake

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Get your flow on with this lava-licious Smooth Chocolate shake.

Ingredients

• 1 scoop Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 1 scoop Herbalife® Formula 1 Shake Mix, Smooth Chocolate
• 1 cup nonfat milk, low-fat or plain soy milk
• ¼ tsp. vanilla extract
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Chocolate Peanut Crunch Shake

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You'll go nuts for this chocolate peanut shake packed with vitamins and minerals.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Smooth Chocolate
• 1 cup nonfat milk, low-fat milk or soy milk
• 1 tsp. peanut butter
• 5 hazelnuts
• 1 tsp vanilla extract
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Chili Chocolate Chill Shake

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Spice up your life with this chili chocolate shake packed with vitamins and minerals.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Smooth Chocolate
• 1 cup nonfat milk, low-fat milk or soy milk
• 1 tsp dried chili flakes
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Citrus Cocoa Collage Shake

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When sweet, juicy tangerines are in season, add one to your chocolate shake for a taste treat.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Smooth Chocolate
• 1 cup nonfat milk, low fat milk or soy milk
• 1 medium tangerine, peeled, seeded and coarsely chopped
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Trail Mix Chocolate Shake

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Before you hit the trail, sip this trail mix shake packed with vitamins and minerals.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Smooth Chocolate
• 2 TBSP Herbalife® Personalised Protein Powder
• 1 cup cold water
• ¼ medium banana
• 1 TBSP coconut flakes
• 1 TBSP muesli cereal
• 1 TBSP grated orange rind
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Banana Boat Chocolate Protein Shake

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A double-chocolate and banana treat.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Smooth Chocolate
• 2 scoops Herbalife® Protein Drink Mix, Vanilla
• 1 cup cold water
• ½ medium banana
• Few drops vanilla extract
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Café Mocha Shake

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A buzz-worthy, aromatic coffee shake with vitamins and minerals.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Smooth Chocolate
• 1 cup nonfat milk, low-fat milk or soy milk
• ½ medium banana
• 2 tsp instant coffee crystals
• Dash of cinnamon
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Ebony and Ivory Protein Shake

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A classic combination of chocolate and vanilla.

Ingredients

• 1 scoop Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 1 scoop Herbalife® Formula 1 Shake Mix, Smooth Chocolate
• 2 scoops Herbalife® Protein Drink Mix, Chocolate or Vanilla
• 1 cup cold water
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Chocolate Mint Magic Protein Shake

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Enjoy a hint of mint while getting your protein, vitamins and minerals.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Smooth Chocolate
• 2 TBSP Herbalife® Personalised Protein Powder
• 1 cup nonfat milk, low-fat milk or soy milk
• ¼ tsp peppermint extract
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Nutty Berry Carrot Shake

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Go nuts for this carrot berry shake packed with vitamins and minerals.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Smooth Chocolate
• 1 cup nonfat milk, low-fat milk or soy milk
• 4 medium strawberries, fresh or frozen
• ½ cup fresh or frozen carrot slices
• 1 tsp almond extract

Instructions

Combine ingredients in a blender and mix well.

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Cake Batter Shake

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Don't wait for your birthday to try this one!

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Cookie Crunch
• 2 scoops Herbalife® Protein Drink Mix, Vanilla
• 3 TBSP ricotta cheese
• 1/8 teaspoon almond extract
• 1/8 teaspoon vanilla extract
• 1 cup cold water
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Brighten Your Day Berry Protein Shake

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A triple-flavored shake to double your pleasure.

Ingredients

• 1 scoop Herbalife® Formula 1 Shake Mix, Cookie Crunch
• 1 scoop Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 2 scoops Herbalife® Protein Drink Mix, Vanilla
• 1 cup cold water
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Vanilla Cookie Cascade Shake

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Tastes like your favorite milk and cookie snack. Packed with protein, vitamins and minerals.

Ingredients

• 1 scoop Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 1 scoop Herbalife® Formula 1 Shake Mix, Cookie Crunch
• 2 scoops Herbalife® Protein Drink Mix, Vanilla
• 1 cup cold water
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Creamy Berry Bling Protein Shake

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Enjoy this creamy, dreamy berry shake when you crave the flavors of chocolate and raspberry.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Cookie Crunch
• 2 scoops Herbalife® Protein Drink Mix, Vanilla
• ½ tsp Herbalife® Herbal Tea Concentrate, Raspberry
• 1 cup cold water
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Raspberry Cream Shake

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Flavors of raspberry, vanilla and Cookie Crunch. Yum.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Cookie Crunch
• 2 scoops Herbalife® Protein Drink Mix, Vanilla
• ½ teaspoon Herbalife® Herbal Tea Concentrate, Raspberry
• 1 cup cold water
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Homemade Hazelnut Cookie Shake

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Tastes indulgent, but oh-so-good for you.

Ingredients

• 1 scoop Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 1 scoop Herbalife® Formula 1 Shake Mix Cookie Crunch
• 1 cup nonfat milk, low-fat milk or plain soy milk
• 1 tsp vanilla extract
• Dash of cinnamon
• 5 whole hazelnuts

Instructions

Combine ingredients in a blender and mix well.

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Mint Chocolate Mambo Protein Shake

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Choose your flavor of PDM for this one!

Ingredients

• 1 scoop Herbalife® Formula 1 Shake Mix, Vanilla Cream
• 1 scoop Herbalife® Formula 1 Shake Mix, Mint Chocolate
• 2 scoops Herbalife® Protein Drink Mix, Vanilla
• 1 cup cold water
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Chocolate Mint Mocha Shake

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The flavor of your favorite coffee house drink, without all the calories.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Mint Chocolate
• 2 scoops Herbalife® Protein Drink Mix, Vanilla
• ½ medium banana
• 1 cup cold coffee
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Mint Berry Breeze Protein Shake

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Mint and chocolate perk up the flavor of strawberries.

Ingredients

• 1 scoop Herbalife® Formula 1 Shake Mix, Mint Chocolate
• 1 scoop Herbalife® Formula 1 Shake Mix, Summer Berries
• 2 scoops Herbalife® Protein Drink Mix, Vanilla
• 1 cup cold water
• 1 cup fresh or frozen strawberry halves
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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A Hint of Mint Chocolate Protein Shake

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A dash of mint extract makes this shake extra cool.

Ingredients

• 2 scoops Herbalife® Formula 1 Shake Mix, Mint Chocolate
• 2 scoops Herbalife® Protein Drink Mix, Vanilla
• 1 cup cold water
• ½ medium banana
• ¼ tsp peppermint extract (optional)
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Apple Cinnamon Shake

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Nothing says the holiday season like the flavors of apple and cinnamon. This protein-rich shake is the perfect quick fix for a delicious light meal, or a mid-morning or late afternoon boost. Blend away!

Ingredients

• 2 scoops Herbalife24 Formula 1 Sport, Vanilla
• 1 scoop Herbalife24 Enhanced Protein Powder
• 1 cup water
• 1 cup fresh or frozen apple slices
• Few dashes each of cinnamon, nutmeg, cloves
• ¼ teaspoon vanilla extract
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Vanilla Spice Protein Shake

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Kickstart your day with a sweet protein shake. This drink takes less than 5 minutes to make and is filled with simple and delicious ingredients. Especially satisfying after a workout or as a quick and easy meal. And the spice infuses a wonderful flavor to this protein-rich shake that will keep you satisfied for hours!

Ingredients

• 2 scoops Herbalife24 Formula 1 Sport, Vanilla
• 1 scoop Herbalife24 Enhanced Protein Powder
• 1 cup almond milk
• 1 tablespoon raisins
• Dash of cinnamon
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Banana Nut Shake

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Kick off your day with a win with this indulgent protein-packed shake. Whether heading to the beach for a swim or to the park to play soccer with friends, this shake will up your game. It’s a healthy meal loaded with carbohydrates, protein, and vitamins, and the rich flavor of banana and walnuts take this shake across the finish line.

Ingredients

• 2 scoops Herbalife24 Formula 1 Sport, Vanilla
• 1 cup nonfat milk
• ½ medium ripe banana
• 4 walnut halves
• Few drops of vanilla extract
• Dash of cinnamon
• 3-5 ice cubes

Instructions

Combine ingredients in a blender and mix well.

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Lean Green Shake

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This shake is so flavorful that you’ll never guess the ingredients! The Lean Green Shake combines the sweet flavors of pineapple and orange with a healthy boost from fresh spinach. Packed with protein, this drink offers nutritious benefits without sacrificing taste.

Ingredients

• 2 scoops Herbalife 24 Formula 1 Sport Vanilla
• 1 cup nonfat milk
• 1 cup baby spinach leaves
• ½ cup pineapple chunks
• ½ orange, peeled and seeds removed
• 1 TBSP unsweetened coconut flakes
• ¼ tsp ground turmeric

Instructions

Combine ingredients in a blender and mix well.

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Omega-3 for Me Chia Shake

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It's a breeze to get your Omega-3's with this chia seed, protein, vitamin and mineral shake.

Ingredients

• 2 scoops Herbalife 24® Formula 1 Sport, Vanilla Cream
• 1 scoop Herbalife® Protein Drink Mix, Vanilla
• 1 cup nonfat milk, low-fat milk or soy milk
• 1 TBSP chia Seeds

Instructions

Combine ingredients in a blender and mix well.

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Turmeric Black Pepper Chicken with Broccoli

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Spice up your dinner, with turmeric and black pepper accenting a hearty chicken and broccoli meal. This healthy mix of protein and vegetables will satisfy even the largest of appetites. The flavor is exotic and memorable. A perfect recipe for a weeknight or weekend meal with family and friends!

Ingredients

• ½ cup chicken broth
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 ½ teaspoon black pepper
• 1 ½ teaspoon salt, divided
• 2 tablespoons all-purpose flour
• 1 ½ teaspoon ground turmeric
• 1 pound boneless, skinless chicken thighs, cut into small (1/2”) pieces
• 2 tablespoons canola oil, divided
• 10 ounces broccoli crowns, cut into small florets, stems thinly sliced on the diagonal

Instructions

• In a small bowl or measuring cup, stir together chicken broth, honey, vinegar, pepper and ½ tsp. salt. Set sauce mixture aside.
• In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken pieces and toss until coated with all the flour mixture.
• In a large skillet, heat 1 tablespoon oil over medium-high heat until shimmering. Add the broccoli and stir fry until tender crisp and just starting to brown slightly, about 3 minutes. Remove from pan and set aside.
• Return skillet to heat, add remaining 1 tablespoon oil, then add chicken. Cook, stirring, until the turmeric is fragrant, and the chicken is golden brown on all sides, about 2 minutes.
• Add the sauce mixture to the chicken in the skillet. Continue to cook, stirring to scrape up any browned bits on the bottom of the skillet, for about 2 minutes until sauce thickens. Add broccoli and continue cook and stir for another 2-3 minutes until the chicken is cooked through.

Makes 8 servings.

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Sweet Potato Turkey Chili

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This unique combination of two Thanksgiving favorites – turkey and sweet potatoes – is the perfect remedy as the weather turns colder. This tasty dish is bound to warm you up! Eat it for lunch or dinner and freeze the extras to enjoy later.

Ingredients

• 2 scoops Herbalife24 Enhanced Protein Powder*
• Olive oil, for sautéing
• 1 yellow onion, diced
• 1 lb. ground turkey
• 2 tablespoons tomato paste
• 1 large or 2 smaller sweet potatoes, peeled and cubed (about 1 ½ cups cubes)
• 14-oz. can diced, fire-roasted tomatoes
• 8-oz. can tomato sauce
• 1 cup chicken broth
• 1 tablespoon Worcestershire
• 2 teaspoons cumin
• 3 teaspoons chili powder
• ¼ tsp cayenne
• Salt and pepper, to taste

Instructions

• Heat olive oil in a large pot over medium heat, and sauté onions until softened and fragrant.
• Add ground turkey and sauté with onions until mostly browned, breaking apart as you go.
• Stir in tomato paste and sweet potatoes, and sauté for another minute.
• Add in diced tomatoes, tomato sauce, broth, Worcestershire, and all spices. Stir to combine, bring everything to a boil, then reduce heat to a simmer.
• Simmer for at least 30 minutes, or until sweet potatoes are completely cooked through.
• Add in the Enhanced Protein Powder and mix in.
• Serve with any suggested toppings.

Makes 4 servings.

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Slow Cooker Chicken Tikka Masala

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If you’re looking for a savory dish that’s rich in protein, you’ve come to the right place. Simmering for hours in a flavorful mix of spices, these mouth-watering morsels of chicken served over rice will be perfect for a lunch with friends or dinner with the family.

Ingredients

• 1 scoop Herbalife24 Enhanced Protein Powder*
• 4 boneless, skinless chicken breasts (about 1 ½ pounds) – cut into 1.5-inch cubes
• ½ large onion, diced
• 2 cloves of garlic, minced
• 1 tablespoon fresh ginger, minced
• ½ 29-ounce can of tomato puree
• ¾ cup plain yogurt
• 1 tablespoon olive oil
• 1 tablespoon Garam masala
• ½ teaspoon turmeric powder
• ½ tablespoon cumin
• ¼ tablespoon sweet paprika
• 1 teaspoon salt, or to taste
• ½ teaspoon cinnamon
• ½ teaspoon fresh ground black pepper
• 2 teaspoons cayenne pepper, depending on your heat preference
• 1 bay leaf
• 2 tablespoons cornstarch
• 2 tablespoons chicken broth
• lemon juice from half a small lemon
• chopped parsley or cilantro, for topping

Instructions

• Place chicken, onion, garlic, ginger, tomato puree, yogurt, olive oil, garam masala, turmeric powder, cumin, paprika, salt, cinnamon, ground black pepper, and cayenne pepper in a large bowl.
• With a spatula, stir to combine everything and make sure the chicken is coated well.
• Gently place the mixture in the insert of the crockpot and add the bay leaf.
• Cover and cook for 8 hours on low (or 4 hours on high).
• When done, in a medium bowl, whisk together corn starch with chicken broth, then pour the mixture into the crockpot and gently stir. Let cook an additional 20 minutes to thicken up.
• Add in Herbalife24 Enhanced Protein Powder and squeeze half a lemon over the mixture then stir to incorporate.
• Serve hot over a bed of white (or brown) rice.

Makes 6 servings.

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Seared Lamb Eye of Loin with Minted Peas

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A fresh twist on a classic combo. Peas and mint are whirled into a flavorful puree which tops pan-seared lamb chops.

Suggestion

To complete your meal, add Cooked Vegetable, Raw Vegetable and Healthy Fat in amounts recommended by your meal plan.

Makes about 16 ounces

400 Calorie Meal: serving size is 3 ounces, cooked weight
600 Calorie Meal: serving size is 5 ounces, cooked weight

Ingredients

• 3 tsp. olive oil, divided
• 2 lamb eye of loin, about ½ pound each
• 3 cups fresh peas (or frozen peas which have been allowed to thaw)
• 1 TBSP lemon juice
• 1 clove garlic, minced
• 1 TBSP chopped fresh mint or 1 tsp. dried mint leaves

Instructions

Preheat oven to 400 degrees.

Pour two teaspoons of the olive oil in a large frying pan and place over high heat. When hot, add lamb and sear for 2 minutes each side until meat is nicely browned all over. Transfer meat to a baking tray and roast in the oven for 6-8 minutes (depending on thickness). Remove from oven. Cover loosely with foil and rest for 5 minutes.

Meanwhile, cook peas in a saucepan of boiling salted water for 2-3 minutes or until bright green and tender. Drain well. Blend peas with an immersible blender or in a food processor. Add remaining teaspoon of olive oil, lemon juice, garlic and mint. Process a bit longer, leaving some texture. Serve lamb sliced, topped with minted peas.

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Marinated Flank Steak

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A flavorful marinade brings out the best in this delicious, lean cut of beef. Try cooking this on the grill for even better flavor.

Suggestion

To complete your meal, add Raw Vegetable, Cooked Vegetable and Healthy Carbohydrate in amounts recommended by your meal plan.

Serving Size

Makes about 16 ounces, cooked
400 Calorie Meal: serving size is 3 ounces, cooked weight
600 Calorie Meal: serving size is 5 ounces, cooked weight

Ingredients

• ¼ cup dry sherry
• ¼ cup low sodium soy sauce
• 2 TBSP honey
• 2 TBSP vinegar (white or apple cider)
• 1 tsp. ground ginger
• 1 tsp. sesame oil
• 1 small clove garlic, minced or ½ tsp. garlic powder
• 1 flank steak, about 1¼ pounds

Instructions

• Combine all ingredients except flank steak in a flat, shallow dish (or zippered plastic food storage bag). Add flank steak, turning to coat. Cover with plastic wrap (or close container and lay meat flat on refrigerator shelf) and refrigerate at least 2 hours, or overnight.
• Preheat broiler, set rack so meat will be about 4 inches from the heat source. Remove flank steak from marinade and pour marinade into a small saucepan.
• Place flank steak on broiler pan and broil 5 minutes on each side for medium-rare, or longer for desired doneness, but be careful not to overcook or meat may become dry.
• Meanwhile, bring marinade in the saucepan to a boil and boil for 3 minutes, stirring often, then set aside.
• Remove steak to a cutting board, and let rest 5 minutes, covered with foil or a frying pan lid to keep warm.
• Thinly slice flank steak across the grain, at a slight angle. Serve with marinade.

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Quick Sirloin Steak Stew

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Grilled steak substitutes for stew meat, so you get all the delicious flavor of beef stew in half the time.

Suggestion

To complete your meal, add Raw Vegetable and Healthy Carbohydrate in amounts recommended by your meal plan.

Serving Size

Makes 4 servings (400 calorie Meal)
Makes 3 servings (600 calorie Meal)

Ingredients

• 2 TBSP olive oil
• 2 pounds top sirloin steak, about 1” thick, cut into 1-inch cubes
• 1 medium onion, halved, then sliced
• 3 garlic cloves, minced
• 6 carrots, peeled, halved lengthwise and cut into 2” lengths
• 6 stalks celery, cut into 2” lengths
• ½ pound mushrooms, thinly sliced
• ¼ cup whole wheat pastry flour
• 2 cups beef broth
• 6 ounces dry red wine
• 2 TBSP tomato paste
• 1 tsp. dried thyme
• 2 bay leaves
• ¼ cup chopped fresh parsley

Instructions

Heat oil in a large skillet over medium-high heat until very hot. Add the meat in batches (to avoid overcrowding and to allow the meat to sear), season generously with salt and pepper, and brown on all sides, about 4 minutes total, or until meat is cooked rare. Using a slotted spoon, transfer the meat to a plate, set aside and cover with foil or a skillet lid to keep warm.

Turn heat down to medium. Add onion, garlic, carrots, celery and mushrooms to pan. Sauté for a few minutes or until onion is soft and translucent, stirring up any browned bits that have stuck to the bottom of the pan. Sprinkle flour over vegetables and stir in, then add broth, wine, tomato paste, thyme and bay leaves. Bring to a boil, then cover, reduce heat slightly and simmer until vegetables are just fork-tender, about 15 minutes. Return meat cubes and any accumulated juice to the pan, stir gently just a minute or two to heat through. Top with chopped parsley before serving.

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Spiced Lamb Chops with Lentils, Kale and Cauliflower

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Flavorful grilled lamb chops are paired with a warm lentil and roasted veggie salad.

Suggestion

To complete your meal, add Raw Vegetable in amounts recommended by your meal plan.

Serving Size

Makes 12 chops
400 Calorie Meal: Have 3 chops
600 Calorie Meal: Have 4 chops

Ingredients

• ½ large cauliflower, cut into florets
• 2 TBSP olive oil, divided
• Salt and pepper to taste
• ½ large bunch kale, (about 4 ounces) trimmed and torn into large pieces
• 2 cups cooked brown lentils (may be warm or cold)
• ½ small red onion, finely chopped
• ½ cup fresh parsley leaves, chopped
• ½ tsp. honey
• 1 TBSP lemon juice
• ½ tsp. ground mustard
• 2 tsp. ground cumin
• ½ tsp. ground turmeric
• 12 French-trimmed lamb chops (cutlets)

Instructions

Preheat oven to 400 degrees. Line a large baking sheet with foil.

Toss the cauliflower with 1 Tablespoon of the olive oil. Season to taste with salt and pepper. Spread onto the baking sheet and roast for 15 minutes. Add kale to the tray, return tray to the oven and roast an additional 8-10 minutes or until cauliflower is tender.

Meanwhile, combine lentils, onion, parsley, honey, remaining 1 Tablespoon of oil and lemon juice in a bowl. Season to taste with salt and pepper and set aside.

Combine mustard, cumin and turmeric and sprinkle evenly over the lamb cutlets. Heat a large nonstick frying pan over medium-high heat. When hot, add the cutlets, working in batches so as not to crowd, and cook 2 minutes on each side or until cooked to your liking. As each batch finishes cooking, transfer to a plate and cover with foil to keep warm.

Add roasted vegetables to the lentil mixture and stir gently. To serve, arrange cutlets on top of lentil salad.

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Quick Fried Rice with Beef

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Fried rice calls for stir-frying cooked rice with meat and veggies, but this recipe is easily adaptable to whatever ingredients you have handy.

Suggestion

To complete your meal, add Raw Vegetable in amounts recommended by your meal plan.

Serving Size

Makes 4 servings (400 calorie Meal)
Makes 3 servings (600 calorie Meal)

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 ounces cooked lean steak, diced
• 3 green onions, finely chopped

Instructions

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 tsp. of the canola oil over high heat. Add broccoli, carrots and bell pepper, and sauté for 3-4 minutes until tender-crisp. Remove vegetables from skillet and set aside. Pour remaining 2 tsp. oil into skillet and pour in beaten eggs. When eggs are set on the bottom, add rice and steak to the skillet. Cook and stir, breaking up egg, until egg is cooked and mixture is hot. Return vegetables to the skillet, then add sauce mixture. Stir until well combined. Top with chopped green onions.

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South of the Border Sizzling Beef Fajitas

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Always a crowd pleaser. Also delicious with chicken or shrimp.

Serving Size

Makes 4 servings (400 calorie Meal)
Makes 3 servings (600 calorie Meal)

Ingredients

• 2 tsp. ground cumin (divided)
• 1 tsp. ground chili powder, or to taste
• 1 tsp. salt
• 1 ¼ pounds lean beef steak - flank steak preferred, or top sirloin
• 2 TBSP olive oil, divided
• 2 TBSP lime juice
• 1 TBSP Worcestershire sauce
• 2 cloves garlic, minced (or 1 tsp. garlic powder) (divided)
• 1 large yellow onion, halved and thinly sliced
• 1 red bell pepper, seeds removed and thinly sliced
• 1 green bell pepper, seeds removed and thinly sliced
• 1 medium avocado, peeled and sliced
• Prepared tomato salsa
• Fresh cilantro (optional)
• 8-9 corn tortillas

Instructions

Combine 1 teaspoon ground cumin, chili powder and salt in a small bowl. Rub spice mix over the surface of the flank steak. Place in a flat dish covered dish. In a small bowl, mix together 1 TBSP of the olive oil, lime juice, Worcestershire sauce and half of the minced garlic. Pour half of this marinade over the meat and set the other half aside. Turn to coat both sides. Cover meat with plastic wrap and let marinate in the refrigerator for several hours or overnight.

Heat remaining tablespoon of oil in a large frying pan over medium-high heat. Add the onions and cook for several minutes, stirring, until they begin to soften. Add the bell peppers and cook for several more minutes until peppers are soft.

Turn heat down to low, and add the other half of the garlic and the remaining teaspoon of cumin. Stir until vegetables are softened and starting to caramelize, about 5-6 minutes. Pour in the remaining marinade and stir for a minute or two. Cover and remove from heat.

Remove meat from marinade and pat dry, if necessary, using a paper towel. Heat a large skillet over medium-high heat. When hot, add remaining tablespoon of oil to the skillet. Cook the flank steak 3-4 minutes on each side, until medium rare. When meat is cooked, 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 any juices from the cutting board into the pan with the cooked vegetables. Spoon meat-vegetable mixture into tortillas and top with avocado, prepared tomato salsa, and cilantro.

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Juicy Pork Tenderloin

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Pork tenderloin is a very lean cut, but it can be dry. The key is to not overcook it, and this method guarantees delicious, juicy results every time.

Suggestion

To complete your meal, add Raw Vegetable, Cooked Vegetable and Healthy Carbohydrate in amounts recommended by your meal plan.

Serving Size

Makes about 16 ounces, cooked
400 Calorie Meal: serving size is 3 ounces, cooked weight
600 Calorie Meal: serving size is 5 ounces, cooked weight

Ingredients

• 1 pork tenderloin (about 1¼ pounds)
• 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

Instructions

Preheat oven to 400 degrees.

Trim tenderloin of any fat and silver “skin”, then pat dry with paper towels. Place in a flat baking dish or on a platter. Pierce tenderloin in a few places with a fork (this will allow seasonings to penetrate the meat). Coat tenderloin with 1 Tablespoon of olive oil.

In a small bowl, mix together salt, pepper, brown sugar, cumin, dry mustard and garlic powder. Coat pork tenderloin with the seasoning mixture.

Heat large ovenproof skillet over medium high heat. Add 1 tablespoon of olive oil, then sear tenderloin on all sides until nicely browned, about 7-8 minutes. Place skillet in preheated oven for 10-15 more minutes, turning once or twice while cooking, or until meat reaches an internal temperature of 145 degrees F.

Transfer tenderloin to a cutting board and let rest for 5-10 minutes to complete cooking and to prevent juices from being lost, then slice into small medallions across the grain.

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Individual Chicken and Turkey Meat Loaves

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Individual meat loaves help with portion control, and they don't take nearly as long to cook as a traditional loaf.

Suggestion

To complete your meal, add Raw Vegetable, Healthy Carbohydrate and Healthy Fat in amounts recommended by your meal plan.

Serving Size

Makes 8 individual loaves
400 Calorie Meal: Have 1 Loaf
600 Calorie Meal: Have 1 ½ Loaves

Ingredients

• 2 eggs
• ¼ cup nonfat or lowfat milk
• ½ cup seasoned bread crumbs (whole grain preferred)
• 1 TBSP bottled steak sauce (such as A-1 sauce)
• 2 TBSP ketchup
• ½ medium onion, grated
• 1 carrot, grated
• 1 ½ tsp. salt
• ½ tsp. black pepper
• ½ tsp. dried thyme
• ½ tsp. garlic powder
• 2 Tablespoons minced fresh parsley
• 1 pound ground chicken
• 1 pound ground turkey

Instructions

Preheat the oven to 425 degrees. Lightly oil a broiler pan or cookie sheet and set aside

In a bowl large enough to hold the meat, beat the eggs and milk together. Add the bread crumbs, steak sauce and ketchup, and mix well with a fork. Let stand for about 5 minutes so the bread crumbs can absorb the liquid. Add the onion, carrot, salt, pepper, thyme and garlic powder, and mix well. Finally, add the ground meats, and mix thoroughly (mixing with your hands works best) until very well blended.

Divide mixture into 8 equal portions, and shape each into an oval-shaped loaf. Place on the prepared broiler pan and bake for 25-30 minutes, or until internal temperature reaches 165 degrees.

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Stovetop Turkey Breast

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No more dry turkey breast! One you try this stovetop method for moist and flavorful turkey breast, you'll never cook it any other way.

Suggestion

To complete your meal, add Cooked Vegetable, Raw Vegetable, Healthy Carbohydrate and Healthy Fat in amounts recommended by your meal plan.

Serving Size

400 Calorie Meal: serving size is 3 ounces, cooked weight
600 Calorie Meal: serving size is 5 ounces, cooked weight

Ingredients

• 1 fresh turkey breast half, about 2 pounds
• Salt, pepper, paprika
• 1 TBSP olive oil
• 2 TBSP white wine or water
• ¼ cup low sodium chicken or vegetable stock
• 1 medium onion, cut in half and then sliced
• ¼ tsp. salt
• Ground black pepper to taste
• ½ tsp. dried thyme or 2 teaspoons fresh thyme leaves

Instructions

Rinse the turkey breast under cool water and pat dry. Sprinkle with salt, pepper and paprika. In a heavy casserole with a tight fitting lid large enough to hold the turkey breast, heat olive oil over medium high heat. When the oil is hot, place the turkey in the casserole, skin side down. Allow the turkey breast to brown, which will take about 5 minutes. Remove the turkey to a plate and set aside.

Lower the heat to medium low, and add the white wine and stock, stirring with a wooden spoon to loosen any browned bits and deglaze the pan. Add the onion, salt and pepper, and stir for a few minutes until the onions begin to soften. Return the turkey to the pan on top of the onions, skin side down. Cover the casserole and continue to cook the turkey over medium low heat for about 45-60 minutes, turning once halfway through cooking. During cooking, there should be about ¼ cup of liquid in the bottom of the casserole. If the liquid evaporates, add water a few tablespoons at a time. The turkey is done when the internal temperature reaches 180 degrees.

Transfer turkey to a cutting board, cover with foil, and let rest 10 minutes before slicing. Cover the pan to keep the pan juices warm. After the turkey is sliced, return turkey to the pan so that it can soak up the pan juices.

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Sherry-Braised Chicken and Mushrooms

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Chicken tenders cook in a flash, and stay moist and delicious when braised with mushrooms and a splash of sherry.

Suggestion

To complete your meal, add Raw Vegetable and Healthy Carbohydrate in amounts recommended by your meal plan.

Serving Suggestion

Makes 4 servings (400 calorie Meal)
Makes 3 servings (600 calorie Meal)

Ingredients

• Small amount of flour for dredging
• 1 pound chicken breast tenders
• Salt and pepper
• 2 TBSP olive oil
• ½ pound fresh mushrooms, thinly sliced
• ½ small onion, halved and thinly sliced
• 2 stalks celery, thinly sliced on the diagonal
• ¼ cup chicken broth
• ¼ cup dry sherry or white wine
• ½ tsp. dried tarragon

Instructions

Spread a small amount of flour on a flat work surface. Dip the chicken tenders in flour on both sides, and set aside on a plate. Sprinkle with salt and pepper.

Heat a large skillet over medium high heat, then add the oil. When the oil is hot, place the chicken tenders in a single layer in the skillet and brown on one side. Turn the pieces over, and continue to cook until chicken tenders are just cooked through – about 6-7 minutes. Transfer the chicken pieces to a plate, cover with the skillet lid to keep them warm, and set aside.

Add the mushrooms, onion, celery and chicken broth to the skillet, and cook, stirring up any browned bits on the bottom of the skillet, until the vegetables are just tender, about 5-7 minutes. Add the broth, sherry and tarragon, and raise the heat to high. Continue to stir until the small amount of sauce in the pan is reduced and thickened, about 2 minutes. When the sauce looks thick enough to coat the chicken pieces, return the chicken pieces to the pan, and stir gently to coat with the sherry glaze.

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Easiest, Best Chicken Breasts

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This is a very simple technique that produces moist chicken every time. Chicken is seasoned, browned on one side, then covered and allowed to cook in its own juices.

Suggestion

To complete your meal, add Cooked Vegetable, Raw Vegetable, Healthy Carbohydrate and Healthy Fat in amounts recommended by your meal plan.

Ingredients

• 4 boneless, skinless chicken breast halves, about 5 ounces each
• Salt and pepper to taste
• 1 TBSP olive oil
• ¼ cup orange juice
• 1 tsp. dried tarragon

Instructions

Season chicken breast halves with salt and pepper.

Heat a frying pan (or any other shallow pan with a lid) over medium-high heat until hot, then drizzle in olive oil. Place the chicken breasts in the hot pan and cook for 5 minutes, or until nicely browned on one side. Turn the chicken breasts over, turn the heat down to medium-low, sprinkle with tarragon and add orange juice. Cover the pan and let the chicken cook just until cooked through, about 10-15 minutes, depending on the size of the chicken pieces.

When the chicken is done, remove it from the pan, and turn the heat back up to high. Cook and stir the pan juices for 1-2 minutes to reduce them down to a very small amount — there should be just enough to barely cover the bottom of the pan; it should look like a glaze. Turn the heat off, add the chicken pieces back to the glaze in the pan, and flip chicken pieces over a few times to coat with the pan drippings. Turn onto plates and drizzle any remaining juices onto chicken.

Variations: Change up the seasonings and liquids in these delicious recipe variations:

• Tomatoes: Once you brown the chicken on one side, flip it over, add a 16 ounce can of diced tomatoes (drained of their liquid), cover and let simmer until cooked through.
• Teriyaki: After browning on one side, turn chicken over, add a few tablespoons of water, cover and finish cooking. Brush on a little bit of teriyaki sauce after chicken is cooked.
• Citrus Spice: Season chicken with oregano, ground cumin and chili powder before browning; use lime juice, lemon juice or orange juice for the liquid.
• Asian-style: Season chicken with ground ginger and garlic powder; add soy sauce and white wine, sake, chicken broth, or thin teriyaki sauce for the liquid.
• Herbal: Sprinkle chicken with tarragon, rosemary or basil; use white wine or balsamic vinegar for the liquid.

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Garden of Goodness Chicken Soup

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A complete, quick and satisfying one-dish meal. Cooked chicken, veggies and white beans simmer together and get a flavorful finish with garlic, basil and a dash of parmesan.

Suggestion

To complete the 400 Calorie Meal, add Raw Vegetable in any amount.
To complete the 600 Calorie Meal, add Raw Vegetable, and have an additional Healthy Carbohydrate choice.

Serving Size

Makes 1 serving

Ingredients

• 2 cups Chicken Broth
• 1 cup mixed vegetables, finely chopped (such as broccoli, asparagus, carrots, cauliflower, green beans, onion, celery, zucchini, etc)
• ½ cup canned white beans, drained
• 4 ounces cooked chicken breast, chopped into bite-sized pieces
• ½ clove fresh garlic, minced (or ¼ tsp. garlic powder)
• ½ tsp. dried basil leaves
• Ground black pepper, to taste
• 2 TBSP Grated parmesan cheese
• 1 TBSP minced parsley (optional)

Instructions

In medium saucepan, heat chicken broth until simmering. Add vegetables and simmer 5-10 minutes until just tender (length of cooking time will depend on the vegetables you use). Stir in beans, chicken, garlic and basil and continue heating until all ingredients are hot. Remove from heat, add black pepper to taste. Sprinkle with parmesan cheese and parsley.

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Southwest Sirloin Steak Salad

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Leftover grilled lean steak gets tossed into a southwest-style salad with grilled onions and peppers, black beans and salsa. An all-in-one meal.

Serving Size

A complete meal

Ingredients

400 Calorie Meal

• ½ Tablespoon olive oil
• ½ cup sliced green or red bell pepper
• ½ cup sliced red onion
• 4 cups mixed greens
• ½ cup canned black beans, drained
• ¼ small avocado, diced
• Prepared tomato salsa
• 3 ounces grilled top sirloin steak

600 Calorie Meal

• 1 TBSP olive oil
• 1 cup sliced green or red bell pepper
• 1 cup sliced red onion
• 6 cups mixed greens
• ½ cup canned black beans, drained
• ¼ small avocado, diced
• ½ cup corn kernels
• Prepared tomato salsa
• 5 ounces grilled top sirloin steak

Instructions

In a small frying pan, heat olive oil over medium-high heat. When oil is hot, add onions and peppers and sauté 4-5 minutes until soft and just starting to brown. Remove from heat and set aside. In a large bowl combine mixed greens, black beans (and corn, for 600 calorie meal), avocado and salsa and toss well. Transfer salad to a serving plate and top with steak and sautéed vegetables.

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Lean Meatballs

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High protein party appetizer, or make it a meal with some whole grain pasta and a tossed salad.

Suggestion

To complete your meal, add Raw Vegetable and Healthy Carbohydrate in amounts recommended by your meal plan.

Serving Size

Makes 6 servings (4 meatballs) (400 calorie Meal)
Makes 4 servings (6 meatballs) (600 Calorie Meal)

Ingredients

• 1 lb extra lean ground pork (95% fat free)
• 1 lb ground turkey
• 1 egg, beaten
• 4 garlic cloves, minced
• 1 tablespoon chopped fresh parsley
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ teaspoon red pepper flakes (optional)
• 1 ½ cups prepared marinara sauce

Instructions

Preheat oven to 400 degrees. Line a baking sheet with foil, and spray lightly with nonstick pan spray. Put meats, egg, garlic, parsley, oregano, salt and pepper and red pepper flakes (if using) into a large bowl. Combine with hands to mix well. Form mixture into about 24 meatballs (about the size of a ping-pong ball) and place on prepared baking sheet. Bake 20-22 minutes until cooked through.

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Beef Lettuce Cups

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This light, high-protein meal goes together quickly. You can substitute other ground meat, or even tofu or tempeh, in the filling.

Suggestion

To complete your meal, add Cooked Vegetable and Healthy Carbohydrate in amounts recommended by your meal plan.

Serving Size

Makes 4 servings (400 calorie Meal) have 4 lettuce cups
Makes 3 servings (600 calorie Meal) have 6 lettuce cups

Ingredients

Sauce Mixture:

• 2 TBSP oyster-flavored sauce
• 2 TBSP light soy sauce
• 1 TBSP brown sugar
• 2 cloves fresh garlic, minced
• 1 TBSP rice wine or dry sherry
• ½ tsp. ground ginger
• ¼ tsp. ground white pepper

Filling and Assembly:

• 1 head butter lettuce, separated into leaves
• 1 ½ pounds extra-lean ground beef (10% fat or less)
• 1 TBSP canola oil
• 1 medium carrot, grated
• 2 green onions, minced
• 1 8-ounce can water chestnuts, drained and chopped
• 2 tsp. sesame oil

Prepared Hoisin sauce (usually available in the Asian section of the grocery store)

Instructions

Sauce Mixture:

Combine the sauce mixture ingredients in a small bowl and set aside.

Filling and Assembly:

Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.

Heat a large skillet over medium-high heat. Add ground beef and sauté, breaking up the meat with a wooden spoon into small pieces, until it is browned and cooked through, about 5 to 7 minutes. If there is any liquid left in the skillet, drain it off, then transfer the cooked meat to a bowl and set aside.

Return the skillet to the heat and add the canola oil. When oil is hot, add the carrot, green onions, and water chestnuts and stir fry for a minute or two until just starting to soften. Return the meat to the pan, mix well, and pour in the sauce mixture. Stir until the meat is evenly coated, then remove from the heat.

To serve, spoon a few teaspoons of Hoisin sauce on eat lettuce leaf, top with the meat mixture, roll into a cylinder and enjoy.

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Sirloin Steak with Red Onion Relish

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Steak topped with a tomato-onion relish is quick enough for weeknights, but special enough for guests.

Suggestion

To complete your meal, add Raw Vegetable, Healthy Carbohydrate and Healthy Fat in amounts recommended by your meal plan.

Serving Size

Makes about 1 pound (16 ounces), cooked
400 Calorie Meal: serving size is 3 ounces, cooked weight
600 Calorie Meal: serving size is 5 ounces, cooked weight

Ingredients

• 1 ¼ pounds sirloin steak, about ¾” thick
• ¼ tsp. coarsely ground black pepper, or more to taste
• 2 tsp. olive oil
• 1 large red onion, thinly sliced and separated into rings
• 1 cup canned diced tomatoes, liquid drained off
• ¼ cup dry red wine
• ½ tsp. dried sage
• ¼ tsp. salt

Instructions

Trim any fat from steak and cut into serving pieces. Rub both sides of steak generously with pepper.

Add olive oil to a large skillet and heat over medium-high heat. When pan is hot, add steaks and cook about 4 minutes per side for medium rare. Transfer steak to a plate and cover with a pan lid to keep warm.

Without cleaning the skillet, add onion and sauté 5-7 minutes until onion begins to soften. Add tomatoes, wine, sage and salt and bring to a boil. Cook 1-2 minutes until sauce is reduced and slightly thickened. Serve onion-tomato relish on top of steaks.

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Easy Spiced Chicken

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Tired of plain grilled chicken breast? Try this spicy version which tastes great hot or cold.

Suggestion

To complete your meal, add Raw Vegetable, Cooked Vegetable and Healthy Carbohydrate in amounts recommended by your meal plan.

Serving Size

Makes 4 breast halves

Ingredients

• 3 TBSP ground allspice
• 1 tsp. ground cinnamon
• ½ tsp. ground nutmeg
• 1 TBSP ground coriander
• 2 cloves garlic, minced
• 2 TBSP orange juice
• 2 tsp. olive oil
• ½ tsp. salt
• ½ tsp. black pepper
• ¼ tsp.n dried red chile flakes
• 4 boneless chicken breast halves, about 5 ounces each, skin removed
• 1 TBSP olive oil

Instructions

In a bowl large enough to hold the chicken breasts, mix together allspice, cinnamon, nutmeg, coriander, garlic, orange juice, 2 teaspoons olive oil, salt, pepper and chile flakes. Once the spice mixture is well-blended, add the chicken breasts and stir gently with a rubber spatula to coat. Transfer the chicken breasts and marinade to a plastic storage bag, seal tightly, and place in the refrigerator several hours or overnight.

You will need a large skillet with a lid large enough to hold the chicken pieces. Place the skillet over medium high heat, and add the Tablespoon of olive oil. When hot, place the chicken pieces in the skillet, and allow to brown on one side, which will take only a few minutes. Turn the chicken pieces over, cover the skillet, turn the heat down to low, and allow the chicken pieces to cook in their own juices until done, about 10 minutes. Chicken pieces can also be grilled on the barbecue.

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Roasted Chicken Breasts with Tomatoes and Marjoram

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Marjoram is an herb with a sweet, mild flavor. If you don't have any handy, you can substitute basil.

Suggestion

To complete your meal, add Raw Vegetable and Healthy Carbohydrate in amounts recommended by your meal plan.

Serving Size

Makes 4 breast halves

Ingredients

• 4 cups whole cherry tomatoes (about 1½ pounds)
• 3 TBSP olive oil
• 4 garlic cloves, peeled and minced
• 1 tsp. dried red pepper flakes
• 2 tsp. dried marjoram
• 4 chicken breast halves, bone-in, with the skin removed, about 5 ounces each
• Salt and pepper
• 2 TBSP minced fresh parsley (optional)

Instructions

Preheat oven to 450 degrees.

In a large bowl, gently mix together the tomatoes, olive oil, garlic, red pepper flakes and marjoram.

Place the chicken breasts in a rimmed baking pan, then arrange the tomato mixture in a single layer around the chicken breasts. Sprinkle chicken and tomatoes with salt and pepper to taste. Roast the chicken for about 35 minutes, turning once halfway through cooking, until chicken is cooked through. Place chicken breasts on a serving plate, spoon tomatoes and pan juices on top. Sprinkle with fresh parsley, if desired.

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Chicken, Broccoli and Quinoa Salad

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Cook extra broccoli, quinoa and chicken tonight - then toss together this delicious main dish salad tomorrow!

Serving Size

Makes 1 Serving (A Complete Meal)

Ingredients

400 Calorie Meal

• 1 TBSP olive oil
• 2 tsp. lemon Juice
• 1 tsp. Dijon-style mustard
• Salt and pepper, to taste
• 4 cups mixed baby greens
• 1 cup cooked broccoli florets
• ½ cup cooked quinoa
• 3 ounces grilled chicken breast

600 Calorie Meal

• 1 TBSP olive oil
• 2 tsp. lemon juice
• 1 tsp. Dijon-style mustard
• Salt and pepper, to taste
• 6 cups mixed baby greens
• 2 cups cooked broccoli florets
• 1 cup cooked quinoa
• 5 ounces grilled chicken breast

Instructions

In a bowl large enough to hold all ingredients, whisk together olive oil, lemon juice, mustard, salt and pepper. Add the leafy greens, broccoli, quinoa and chicken and toss well.

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Tuna Poke Bowl with Mango Aloe Dressing

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Try making this Tuna Poke bowl, a traditional Hawaiian dish. To sweeten it up, it’s dressed using Herbalife Nutrition’s Mango Herbal Aloe Concentrate. Enjoy!

Ingredients

For the dressing:

• 3 TBSP seasoned rice vinegar
• 1 TBSP fish sauce
• 2 TBSP Herbalife Nutrition Herbal Aloe Concentrate, Mango
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• 1/2 tsp ginger powder
• 2 TBSP lime juice
• 1 tsp sesame oil

For the bowl:

• 1 cup cooked brown rice
• 2 1/2 ounces canned solid albacore tuna packed in olive oil (or water), drained
• 1/4 cup diced mango
• 1/2 carrot, shredded
• 1/2 small cucumber, thinly sliced
• 1 TBSP red onion, thinly sliced
• 1 small sweet red pepper, thinly sliced
• 1/4 cup purple cabbage, finely shredded
• 1 tsp black sesame seeds

Instructions

For the dressing:

• Combine all ingredients in a shaker jar and set aside.

For the bowl:

• Put the rice in a medium sized bowl.
• Arrange tuna, mango, and vegetables on top of rice.
• Pour 1/2 of the dressing over bowl and sprinkle with sesame seeds. Store remaining dressing in the refrigerator for up to one week.

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Spicy Fish Stew

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This tomato-based stew features shrimp and scallops, but you can easily substitute any firm fish, cut into medium-sized cubes.

Suggestion

To complete your meal, add Raw Vegetable, Healthy Carbohydrate and Healthy Fat in amounts recommended by your meal plan.

Serving Size

Makes 4 servings (400 calorie Meal)
Makes 3 servings (600 calorie Meal)

Ingredients

• 1 TBSP olive oil
• 1 cup diced yellow onion
• ½ cup coarsely chopped red bell pepper
• ½ cup coarsely chopped green bell pepper
• ¾ cup sliced mushrooms
• 2 cloves garlic, finely minced
• 1 cup chicken broth
• 1 28-ounce can chopped plum-style tomatoes
• ½ tsp. ground cumin
• ¼ tsp. cayenne pepper
• ¼ tsp. salt
• ¼ tsp. freshly ground pepper
• 1 bay leaf
• 8 ounces fresh or frozen shrimp, peeled and deveined
• 6 ounces fresh or frozen scallops
• 1 TBSP chopped parsley

Instructions

In a large soup pot, heat olive oil over medium heat. Add onion, peppers, mushrooms and garlic, and stir and cook for 8-10 minutes, stirring frequently. Add chicken stock, tomatoes, cumin, cayenne, salt, pepper, and bay leaf. Simmer, uncovered, for 30 minutes, stirring occasionally. Add the shrimp and scallops to the sauce, cover the pot and simmer another 5-10 minutes, depending upon the size of the scallops, until the shrimp and scallops are cooked and the dish is heated through. Adjust seasonings, remove bay leaf, stir in parsley and serve.

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Shrimp Marinara

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Sautéed shrimp in marinara sauce is delicious over rice or pasta. You can have this dish on the table in 30 minutes or less.

Suggestion

To complete your meal, add Raw Vegetable and Healthy Carbohydrate in amounts recommended by your meal plan.

Serving Size

Makes 4 servings (400 calorie Meal)
Makes 3 servings (600 calorie Meal)

Ingredients

• 1 ½ pounds raw shrimp, shelled and deveined
• 1 28-ounce can peeled and crushed plum tomatoes
• 3 TBSP olive oil, divided
• 3 cloves garlic, peeled and minced
• Pinch crushed red pepper (optional)
• 1 tsp. salt
• ¼ tsp. dried oregano
• 2 TBSP minced fresh parsley

Instructions

Rinse shrimp under cool water and pat dry with paper towels. Set aside.

Pour the tomatoes into a bowl. Add about ½ cup water to the empty can and swirl it around to loosen any sauce, then add to the crushed tomatoes in the bowl. Set bowl aside.

Heat 1 tablespoon of the olive oil in a large frying pan over medium heat until it starts to shimmer. Add half the shrimp to the pan in a single layer (to avoid overcrowding), sprinkle with salt and pepper to taste, and cook, turning once, until just cooked through. Remove shrimp to a plate and repeat with the other half. Cover shrimp to keep warm.

Add the remaining 2 tablespoons of olive oil to the skillet and heat, then add the garlic and sauté for a minute or two, being careful not to brown it. Add the crushed tomatoes, red pepper, salt and oregano and stir gently. Simmer uncovered for 15 minutes, stirring occasionally.

Taste sauce and adjust seasonings if necessary. Return shrimp to skillet and cook for just a few minutes to heat thoroughly. Sprinkle with fresh parsley.

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Shrimp and Spinach Pasta Salad

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A great one-dish meal to make on a hot day. Cold cooked pasta is tossed with a mixture of cooked and raw veggies, shrimp, and a garlicky vinaigrette. You can easily substitute any other protein for the shrimp, too.

Serving Size

Makes 1 serving (*A Complete Meal)

Ingredients (400 Kcal Meal)

• 4 cups baby spinach Leaves
• 1 cup raw veggies, diced (such as bell pepper, cucumber, red onion, tomato)
• 1 cup cooked veggies, chopped (such as zucchini, broccoli or green beans)
• 3 ounces cooked shrimp
• ½ TBSP olive oil
• 2 tsp. balsamic vinegar
• ½ cup cooked whole grain pasta
• Dash garlic powder or 1/2 clove fresh garlic, minced
• ¼ tsp. dried basil
• Salt and pepper to taste
• 1 TBSP Parmesan Cheese

Ingredients (600 Kcal Meal)

• 6 cups baby spinach Leaves
• 2 cup raw veggies, diced (such as bell pepper, cucumber, red onion, tomato)
• 2 cups cooked veggies, chopped (such as zucchini, broccoli or green beans)
• 5 ounces cooked shrimp
• 1 TBSP olive oil
• 2 tsp balsamic vinegar
• 1 cup cooked whole grain pasta
• Dash garlic powder or 1/2 clove fresh garlic, minced
• ¼ tsp. dried basil
• Salt and pepper to taste
• 2 TBSP Parmesan cheese

Instructions

Combine vegetables, shrimp and pasta in a large bowl. To make dressing, combine oil, vinegar, garlic, basil, salt and pepper in a small mixing bowl. Pour dressing over salad and mix well. Sprinkle with parmesan cheese.

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Miso-Glazed Fish

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A miso-based marinade adds a depth of flavor to mild fish filets, which brown beautifully after broiling.

Suggestion

To complete your meal, add Cooked Vegetable, Raw Vegetable, Healthy Carbohydrate and Healthy Fat in amounts recommended by your meal plan.

Serving Size

Makes 4 servings (400 calorie Meal)
Makes 3 servings (600 calorie Meal)

Ingredients

• 2 TBSP sake or dry sherry
• 2 TBSP mirin (sweet Japanese rice wine)
• 2 TBSP yellow miso (fermented soybean paste)
• 1 TBSP reduced sodium soy sauce
• 2 tsp. brown sugar
• dash ground ginger
• 3 garlic cloves, finely minced
• 1½ pounds firm fish filet (halibut, sea bass, cod)

Instructions

Combine sake, mirin, miso, soy sauce, sugar, ginger and garlic in a flat dish or zippered plastic bag. Add fish to marinade, turn to coat, and refrigerate for 1 hour.

Heat broiler. Remove fish from marinade and place in an ovenproof dish or rimmed baking sheet. Broil 6 inches from heat until cooked through, about 8 minutes per inch of thickness of the fish.

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Easy Mustard-Baked Salmon

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If you're new to cooking fish, this is a simple recipe for broiled salmon that yields tasty results. Works equally well on any other firm fish, too.

Suggestion

To complete your meal, add Raw Vegetable, Cooked Vegetable, Healthy Carbohydrate and Healthy Fat in amounts recommended by your meal plan.

Serving Size

Makes 4 servings (400 calorie Meal)
Makes 3 servings (600 calorie Meal)

Ingredients

• 2 tsp. olive oil
• 1 pound center-cut salmon filet
• Salt and pepper to taste
• ¼ cup plain Greek-style yogurt
• 2 TBSP stone-ground mustard
• 2 tsp. fresh lemon juice
• ½ tsp. dried tarragon

Instructions

Preheat broiler. Line a baking sheet with foil and coat lightly with 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 away from the heat and broil until cooked through – about 10-12 minutes.

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Salmon Patties

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Salmon patties are great on their own, or you can serve them "burger style" on a bun. Either way, this is a simple way to work more heart-healthy seafood into your diet.

Suggestion

To complete your meal, add Cooked Vegetable, Healthy Carbohydrate and Healthy Fat in amounts recommended by your meal plan. You may also have additional Raw Vegetables.

Serving Size

Makes 6 patties 400 Calorie Meal: Have 1 Patty 600 Calorie Meal: Have 2 Patties

Ingredients

• 1 1-pound can salmon
• ½ cup 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
• ½ cup dry whole wheat bread crumbs
• 2 tsp. olive oil or canola oil for cooking

Instructions

Drain liquid from canned salmon and put the fish into a bowl. Remove any skin and bones from the salmon, then flake with a fork. Set aside. In another bowl, mix together the diced vegetables, lemon juice, sour cream, mustard and bread crumbs until well blended, then add salmon and mix well. Shape into 6 patties.

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

Note: To prepare with tuna, replace salmon with 3 five-ounce cans tuna in water, drained

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Fish Veracruz-Style

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Mild fish filets are baked with a flavorful tomato sauce with hint of chili flavor.

Suggestion

To complete your meal, add Raw Vegetable and Healthy Carbohydrate in amounts recommended by your meal plan.

Serving Size

Makes 4 servings (400 calorie Meal)
Makes 3 servings (600 calorie Meal)

Ingredients

• 2 TBSP olive oil
• 1 small onion, chopped
• 4 garlic cloves, minced
• 1 ½ cups canned crushed tomatoes with juice
• 1 tsp. chili powder or to taste
• 1 bay leaf
• 1 tsp. dried oregano
• ¼ cup green olives, cut in half (optional)
• 2 TBSP capers (optional)
• 1 ½ pounds tilapia (or other white fish) filets

Instructions

Preheat oven to 425 degrees.

In a medium sauté pan, heat olive oil over medium high heat. Add onion and garlic and cook, stirring, for about 5 minutes until onion is translucent. Add tomatoes, chili powder, bay leaf and oregano (and olives and capers, if using) and bring to a boil. Simmer about 8 minutes to allow sauce to thicken slightly. Season to taste with salt and pepper.

Spread a small amount of sauce over the bottom of a large baking dish. Arrange fish on top, then pour remaining sauce on top. Bake uncovered until fish is opaque and cooked through (10-15 minutes, depending on thickness of fish). Remove bay leaf before serving.

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Oven “Fried” Fish

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Oven-frying is a great technique for fish filets or chicken breasts. You'll get the flavorful crunch without all the fat.

Suggestion

To complete your meal, add Raw Vegetable, Cooked Vegetable and Healthy Carbohydrate in amounts recommended by your meal plan.

Serving Size

Makes 4 servings (400 calorie Meal)
Makes 3 servings (600 calorie Meal)

Ingredients

• 4 tilapia fillets, about 5 ounces each
• 2/3 cup whole wheat flour
• 1 cup plain dry bread crumbs
• ½ tsp. garlic powder
• ½ tsp. salt
• ¼ tsp. cayenne pepper
• ½ tsp. dried thyme
• 1 large egg
• 2 TBSP low fat milk
• 1 TBSP Dijon mustard
• 1 TBSP Olive oil

Instructions

Preheat oven to 400 degrees.

Lightly coat a baking sheet with a thin film of olive oil and set aside. Rinse tilapia fillets with cold water; pat dry with paper towels.

Put flour in a shallow plate, such as a pie plate. In another shallow plate, whisk together egg, milk and mustard. In a third shallow plate, combine bread crumbs, garlic powder, salt, cayenne pepper and thyme.

Dip the fish fillets into the flour, and shake off the excess. Then dip into the egg mixture, then finally into the seasoned crumb mixture, coating evenly on both sides. Place the filets on the prepared baking sheet. Drizzle each fillet with a small amount of olive oil. Bake for 10 to 15 minutes, or until fish flakes easily with a fork.

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Tuna and White Bean Salad

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Enjoy this tuna and white bean salad with tangy balsamic vinegar. Diced vegetables, olive oil and chopped fresh parsley add a fresh taste to this balanced and delicious meal.

Suggestion

To complete your meal, add Cooked Vegetable and Healthy Fat in amounts recommended by your meal plan. You may also have additional Raw Vegetables.

Serving Size

Makes 4 servings* (400 calorie Meal)
Makes 3 servings* (600 calorie Meal)

Ingredients

• 2 5-ounce cans water-packed albacore tuna, well-drained
• 1 1-pound can small white beans, drained
• ½ cup diced vegetables (bell pepper, cucumber, celery, green onion)
• 2 TBSP chopped fresh parsley
• 1 TBSP olive oil
• 2 tsp. balsamic vinegar
• salt and pepper to taste

Instructions

In a medium-sized bowl, gently flake tuna with a fork. Add remaining ingredients and mix well.

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Poached Salmon with Avocado Salsa

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Salmon is rich in omega-3 fatty acids—healthy fats that are good for your heart. Try this delicious salmon with avocado salsa recipe today.

Suggestion

To complete your meal, add Cooked Vegetable and Healthy Carbohydrate in amounts recommended by your meal plan. You may also have additional Raw Vegetables.

Serving Size

Makes 4 servings (400 calorie Meal)
Makes 3 servings (600 calorie Meal)

Ingredients

For the Salsa:

• 1 medium avocado
• 2 limes, juiced
• ¼ cup minced red onion
• Salt to taste
• 2 TBSP chopped cilantro
• 6 cherry tomatoes, finely chopped

For the Salmon:

• 1 quart water
• 2 shallots, coarsely chopped
• 10 parsley sprigs
• 4 cloves garlic
• 2 bay leaves
• 2 TBSP peppercorns
• 1 tsp salt
• 1 lemon, sliced
• Juice of 1 Lemon
• 1 pound salmon filet, cut into 3 or 4 pieces, depending on your meal plan.

Instructions

For the Salsa:

Remove avocado flesh, transfer to a bowl, and mash well with a fork. Add remaining ingredients and mix well. Set aside while you prepare the fish.

For the Salmon:

In a wide shallow saucepan or large, deep skillet, combine all ingredients except salmon. Bring to a boil over medium-high heat. When poaching liquid has reached a boil, gently add salmon pieces. Simmer for 8-10 minutes until cooked through and fish flakes with a fork.

Transfer salmon to serving plates and top with avocado salsa.

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Scallops with Basil

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Sweet, tender scallops are combined with colorful vegetables, then tossed with basil and mustard for a burst of flavor.

Suggestion

To complete your meal, add Raw Vegetable and Healthy Carbohydrate in amounts recommended by your meal plan.

Serving Size

Makes 4 servings (400 calorie Meal)
Makes 3 servings (600 calorie Meal)

Ingredients

• 3 TBSP olive oil, divided
• 1 TBSP Dijon mustard
• 2 TBSP chopped fresh basil leaves
• ¼ tsp. salt
• 2 pounds fresh sea scallops, or frozen and defrosted according to package directions
• ¾ tsp. black pepper
• ¾ cup dry white wine or chicken broth
• 2 green onions, finely chopped
• ½ medium red bell pepper, cut into very thin strips
• 1 medium carrot, cut into thin matchsticks
• 1 TBSP minced garlic

Instructions

In a small bowl, combine 2 tablespoons of the olive oil with mustard, basil and salt and set aside. Rinse scallops and pat dry with a paper towel, sprinkle with black pepper. Place a large skillet over medium high heat, and add the remaining tablespoon of olive oil. Add half the scallops; cook 3 minutes on each side, or until done. Remove from pan, cover to keep warm, then cook the remaining scallops in the same manner and remove from the pan. Add the wine or broth to the pan, along with green onions, bell pepper, carrot and garlic, and cook a few minutes until vegetables just start to soften. Return scallops and any accumulated juices to the pan, and cook for less than a minute, stirring constantly, just until well mixed. Toss with oil-mustard-basil mixture and serve.

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Tuna and Avocado Salad

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Instead of the usual mayonnaise in your tuna salad, try this recipe that uses mashed avocado instead.

Suggestion

To complete your meal, add Cooked Vegetable and Healthy Carbohydrate in amounts recommended by your meal plan. You may also have additional Raw Vegetables.

Serving Size

Makes 3 servings (400 Calorie Meal)
Makes 2 servings (600 Calorie Meal)

Ingredients

• 1 12-oz can water-packed albacore tuna
• 1/2 cup diced vegetables (pepper, tomato, cucumber, onion)
• 1 avocado, medium size, mashed
• 2 tsp. fresh lemon juice, or to taste

Instructions

Drain water from tuna, then transfer to a bowl and flake with a fork. Add diced vegetables, avocado and lemon juice and mix with a fork until well-combined.

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Spicy Citrus Shrimp

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Want to get dinner on the table in a hurry? This spicy-sweet shrimp dish is quick to make and full of flavor.

Suggestion

To complete your meal, add Raw Vegetables, Healthy Carbohydrate and Healthy Fat in amounts recommended by your meal plan.

Serving Size

Makes 4 servings (400 calorie Meal)
Makes 3 servings (600 calorie Meal)

Ingredients

• 3 oranges
• 1 TBSP olive oil
• 1 red bell pepper, sliced into thin strips
• 1 ½ pounds large shrimp, shelled and deveined
• ½ tsp. salt
• ¼ tsp. red pepper flakes
• 3 green onions, chopped

Instructions

Grate 1 teaspoon orange peel from one of the oranges, then squeeze out ¼ cup orange juice and set the juice aside. Peel the remaining oranges, slice into rounds, and cut slices in half. Set orange slices aside.

Heat a large skillet over medium high heat, then add oil. When oil is shimmering, add the red bell pepper, and sauté for a few minutes until just beginning to soften. Add shrimp, salt, red pepper flakes, orange peel and reserved orange juice, and continue to cook for 3-4 minutes, stirring, until shrimp is opaque and fully cooked. Remove from heat, stir in reserved orange slices, and scatter green onions on top.

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High-Protein Baked Quinoa with Spinach and Feta

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This savory protein packed backed quinoa is a must-try. Made using Herbalife Nutrition Formula 1 Savoury Meal, make this your go-to side dish.

Ingredients

• ½ cup quinoa
• 2 cups coarsely chopped spinach (loosely packed)
• 2 green onions, thinly sliced (reserve half for garnish)
• ½ tsp salt
• ¼ tsp ground black pepper
• 2 scoops Herbalife Nutrition Formula 1 Savoury Meal (or Herbalife Nutrition Instant Soup, Chicken and Vegetable Flavor)
• 2 ½ cups water
• 2 tsp olive oil 2 TBSP low fat feta

Instructions

• Preheat oven to 375° F (190° C) degrees.
• Generously grease an 8” square baking dish with oil or pan spray and set aside.
• In a prepared baking dish, mix together quinoa, spinach, half of the green onions, salt, pepper, and Herbalife Nutrition Formula 1 Savoury Meal. Add feta. Pour water over. Stir gently with a fork to mix thoroughly, then cover with foil and bake for 40 minutes.
• Sprinkle with reserved green onions and drizzle with olive oil before serving.

Note: For baked polenta, replace ½ cup quinoa with ½ cup cornmeal and prepare as directed.

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Ginger Sesame Tempeh Lettuce Cups

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This healthy Asian-inspired dish combines crunchy lettuce leaves filled with stir-fried tempeh and tender-crisp carrots. The combination of seasonings makes it full of flavor. A perfect light and satisfying meal, this recipe is as easy as it is delicious!

Ingredients

• 1 scoop of Herbalife Personalized Protein Powder*
• 3 tablespoons soy sauce
• 2 tablespoons lemon juice
• ½ teaspoon sesame oil
• 1 ½ tablespoon honey
• 2 teaspoons sriracha or chili paste (or ½ teaspoon dried chili flakes)
• 1 teaspoon ground ginger
• 2 garlic cloves, minced (or ½ teaspoon garlic powder)
• 1 6-ounce package tempeh, cut into ½ inch cubes
• 2 teaspoons canola oil
• 2 medium carrots, cut into very thin matchsticks
• 2 tablespoons water
• 4 large lettuce leaves, such as bibb or romaine
• 1 scallion, chopped
• 1 tablespoon sesame seeds

Instructions

• In a shallow baking dish, stir together the soy sauce, lemon juice, sesame oil, honey, sriracha, ginger and garlic. Add the cubed tempeh and toss to coat. Cover with plastic wrap and let marinate in the refrigerator for 30 minutes.
• Heat a skillet over medium heat, then add the oil and tilt the skillet to spread the oil evenly. Add the tempeh along with the marinade.
• Cook for about 3-5 minutes, stirring occasionally until the liquid has cooked off and the tempeh is nicely colored.
• Add the carrots and stir-fry for about a minute or less, just until the carrots are tender-crisp.
• Remove skillet from heat, sprinkle with water and Personalized Protein Powder and stir until well-incorporated.
• Divide the mixture onto lettuce leaves and top with scallions and sesame seeds.

Makes 2 servings (2 lettuce cups per serving).

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Rebuild Waffles

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Looking for a healthy breakfast that tastes like dessert? How about trying a light and crispy waffle topped with fresh fruit. This waffle packs a protein punch and a flavor kick, perfect before or after your morning workout. So filling with 195 calories and 17g protein!

Ingredients

• 4 scoops Herbalife24 Rebuild Strength*
• 2 tablespoons flour
• ½ teaspoon baking powder
• ¼ teaspoon of salt
• 2 eggs
• 2 teaspoons canola oil (optional, but makes the waffles crispy)
• 10 tablespoons low-fat milk

Instructions

• Spray surface of waffle iron with pan spray and preheat.
• Stir Rebuild Strength, flour, baking powder and salt together in a bowl with a wire whisk. Add egg, oil and milk and stir just until dry ingredients are moistened.
• Pour onto prepared waffle iron and cook until waffle releases from the waffle iron and is cooked through.
• Top with fruit, if desired.

Makes 4 servings

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Plant-Based Burrito Bowls

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If you are looking for a healthy lunch or dinner option, then this plant-based burrito bowl might be exactly what you’re looking for. The combination of fresh vegetables, beans, brown rice, and the chipotle hot sauce make it a delicious meal. Spice up your dinner with this unique vegetarian dish!

Ingredients

• 1 onion, diced
• 1 bell pepper, diced
• 1 red chili, finely chopped
• 1 15-oz can black beans, drained
• 1 15-oz can chopped tomatoes
• 1 cup brown rice, uncooked
• 2/3 cup water
• 1 TBSP chipotle hot sauce
• 1 tsp smoked paprika
• ½ tsp ground cumin
• Salt
• Black pepper

Instructions

Toppings:

• 2 ounces Monterey Jack cheese

Spring onions:

• Add all the ingredients except cheese and spring onions to slow cooker and mix well.
• Cook on low for 3 hours, or until the rice is cooked.
• Ladle into bowl and sprinkle with cheese and spring onions.

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Lemony Carrot and Cauliflower Soup

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Ready to warm-up this winter with a mouthwatering soup? Just simmer a combination of vegetables and end up with a delicious, healthy meal. The addition of the lemon zest and juice adds flavor and boosts the comfort factor.

Ingredients

• 6 scoops Herbalife Nutrition Simply Probiotic*
• 2 TBSP olive oil
• 1 large yellow onion, peeled and diced (2 cups)
• 2 large garlic cloves, finely chopped
• 5 medium carrots (1 pound), peeled and cut into ½ inch pieces (2 cups)
• 1 tsp ground coriander
• 1 ½ tsp salt
• ¼ tsp ground white pepper
• 3 TBSP white miso paste
• 1 medium head cauliflower, trimmed and cut into florets
• ½ tsp lemon zest
• 2 TBSP lemon juice, more to taste
• 2 TBSP chopped cilantro leaves, for serving

Instructions

• In a large pot over medium heat, add the oil and heat until it starts to shimmer.
• Stir in onion; cook, stirring occasionally, until soft and lightly colored, about 7 minutes.
• Stir in garlic and cook 1 minute.
• Add carrots, ground coriander, salt, pepper and 6 cups water to the pot. Stir in the miso until it dissolves.
• Bring mixture to a simmer and cook, uncovered, 5 minutes.
• Stir in cauliflower and cook, covered, over medium-low heat until the vegetables are very tender, about 15 minutes.
• Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. If necessary, return the puréed soup to the heat to warm through.
• Stir in the lemon zest, juice and Simply Probiotic just before serving, then top with chopped cilantro.

Makes 3 servings.

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Roasted Vegetable Winter Salad

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This salad is perfectly warm and hearty for a cold winter day. Terrific when roasted, the variety of colorful, winter vegetables in a salad can be enjoyed as a meal or side dish.

Ingredients

Roasted Vegetables:

• ½ red onion, coarsely chopped
• 1 small (about 2 pounds) butternut squash, peeled, seeded and cut into ½” chunks
• 10 baby potatoes, cut in half
• 2 carrots, peeled and cut into ½” pieces
• 2 parsnips, peeled and cut into ½” pieces
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon ground black pepper

Salad:

• 1 tablespoon olive oil
• 2 teaspoons balsamic vinegar
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 tablespoon minced parsley
• ½ teaspoon dried basil
• 8 cups baby lettuce salad mix
• 1-ounce reduced fat feta cheese, crumbled

Instructions

• Preheat oven to 400 degrees.
• For roasted vegetables: put chopped onion, squash, potatoes, carrots, and parsnips in a large bowl. Add olive oil, salt, and pepper and mix well.
• Spread vegetables onto 1 or 2 large baking sheets, being careful not to crowd (vegetables placed too close together will steam rather than roast).
• Place in oven and roast for about 45 minutes, tossing occasionally, until vegetables are tender and just starting to brown in spots. Remove from the oven.
• For salad dressing: In a small bowl, mix together olive oil, balsamic vinegar, salt, pepper, parsley, and basil. Drizzle over the vegetables and toss gently.
• Divide the salad mix among 4 bowls and top with roasted vegetables; sprinkle with feta cheese.

Makes 4 servings.

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Baked Polenta with Herbs and Eggs

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Looking to try something different for dinner or brunch? This delicious meal is great way to switch up your routine. Cornmeal mixed with greens, herbs, parmesan and flavorful broth bakes into a creamy polenta, which is topped with eggs for added protein. Baking polenta rather than cooking on the stovetop is a timesaver and a game-changer!

Ingredients

• ¾ cup coarse yellow cornmeal
• 3 cups coarsely chopped spinach (loosely packed)
• ¼ cup chopped cilantro, loosely packed (reserve 1 tablespoon for garnish)
• 4 green onions, thinly sliced (reserve 2 tablespoons for garnish)
• ¾ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 cloves garlic, finely chopped
• ½ cup grated parmesan cheese
• 1 ½ cups low fat milk
• 1 ½ cup chicken broth
• 6 eggs
• ¼ cup low fat feta crumbles
• 1 tablespoon olive oil

Instructions

• Preheat oven to 375 degrees. Lightly grease a deep 10-inch skillet with oil or spray with pan spray and set aside. In a large bowl, mix together cornmeal, spinach, cilantro, green onions, salt, pepper, garlic and parmesan. Pour into skillet, then add milk and broth. Stir gently to mix thoroughly, then cover and bake for 20 minutes. Give the mixture another stir, then cover and return to the oven for another 20 minutes, at which point the polenta should be thickened and cooked through. Remove pan from the oven and increase heat to 425 degrees. Using the back of a spoon, make 6 ‘wells’ in the polenta mixture, then crack eggs and drop one into each well. Sprinkle with feta cheese. Cover the pan, return to the oven, and bake until eggs are set to your liking – about 10-12 minutes. Before serving, drizzle with olive oil and sprinkle with reserved cilantro and green onions.

Makes 6 servings.

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Brussels Sprouts With Peanut Vinaigrette

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Complement this year’s Thanksgiving meal with this hearty dish. The combination of succulent roasted brussels sprouts, oranges and dried cherries tossed with a nutty vinaigrette is incredibly tasty and will make the holiday one to remember. Bonus – this recipe makes enough to go all around the table!

Ingredients

• 2 pounds brussels sprouts, trimmed, halved; rinsed in cold water and patted dry
• ¼ cup canola oil
• ½ teaspoon salt
• 4 teaspoons cider vinegar
• 2 teaspoons honey
• 2 tablespoons unsweetened peanut butter, creamy or chunky
• ¼ teaspoon hot sauce (such as Cholula or Tapatio)
• 1 large navel orange peeled, cut in half, and then cut into thin slices
• 3 tablespoons dried tart cherries or cranberries, coarsely chopped
• 2 tablespoons roasted and salted pumpkin seeds

Instructions

• Heat oven to 400 degrees and place a pan of hot water in the bottom of the oven, to help prevent the sprouts from becoming tough.
• Toss sprouts with oil, sprinkle with salt, and spread out on two baking sheets so as not to crowd them. Roast 15 minutes. Stir and continue cooking for about 10 minutes more, until browned and crisp. Check sprouts every 5 minutes or so; if they are browning too fast, reduce heat by 25 degrees.
• Meanwhile, make the dressing: In a bowl large enough to hold the sprouts, whisk together vinegar and honey. Whisk in peanut butter until thick and creamy. Add water, if necessary, a teaspoon at a time until consistency is like creamy salad dressing, then whisk in hot sauce.
• When sprouts are tender and browned, remove from oven, add to the bowl with the dressing and toss well. Add orange slices, cherries and pumpkin seeds and toss gently. Serve warm or at room temperature.

Makes 6 servings.

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Cinnamon Apple Raisin Breakfast Quinoa

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An apple a day… mixed with cinnamon and raisins in a breakfast quinoa dish is as tasty as it sounds. With a touch of sweetness, this combination of protein, grains and fruit will get your fall and winter mornings off to a cozy start. Cinnamon-Apple-Raisin Breakfast Quinoa is also a healthy alternative to a typical bowl of oatmeal!

Ingredients

• 2 scoops Herbalife Nutrition Protein Drink Mix, Vanilla
• 2 medium apples (I used Honeycrisp)
• ½ cup quinoa
• ¾ cups water
• 1 cup low-fat milk
• ¼ cup raisins
• 1 ½ teaspoon cinnamon
• dash of salt

Instructions

• Remove core from apples but leave on the skin. Chop finely.
• Mix quinoa, water, milk, raisins, cinnamon, salt and apples in a large saucepan.
• Bring to a boil, cover and reduce to simmer for 20 minutes. The apples will be soft, and the quinoa will have absorbed the liquid.
• Remove from heat and stir in Protein Drink Mix.
• Divide among two bowls. Serve with a little extra milk, if desired.

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Banana Overnight Oats

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Start your day with a nutritious tasty breakfast, such as these banana overnight oats. This recipe features a delicious combination of banana, oats, chia seeds, and almond milk. You can also add several toppings to personalize it fully to your taste.

Ingredients

• 1 TBSP Herbalife Formula 1, Banana Cream
• ½ cup rolled oats
• ½ TBSP chia seeds
• 1 TBSP almond butter
• ½ tsp vanilla extract
• ½ scant cup almond milk
• ½ TBSP almond butter (topping optional)
• ½ TBSP chopped almonds (topping optional)
• ½ banana, sliced (topping optional)
• Blueberries (topping optional)

Instructions

Prep time: 5 minutes, plus overnight chilling

• Combine all the overnight oats ingredients together in a jar and mix.
• Cover and place in the fridge overnight.
• To serve, remove from the fridge and add your toppings.

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Pumpkin Protein Pancakes

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Nothing says fall flavor like pumpkin. These pancakes are so easy to make with everyday ingredients. A stack of pancakes with the spice of the season will be a favorite at your next brunch. They are also a delightful taste on cold winter mornings!

Ingredients

• 2 scoops Herbalife Nutrition Protein Drink Mix, Vanilla*
• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice (or 1 ½ teaspoon cinnamon + ¼ tsp. ginger + ¼ teaspoon nutmeg)
• 1 cup low-fat milk
• ¾ cup canned pumpkin (not pumpkin pie filling)
• 2 eggs
• 1 tablespoon oil (canola)
• 1 tablespoon honey

Instructions

• Preheat griddle to 375 degrees.
• In a medium bowl, whisk together Protein Drink Mix, flour, baking powder, baking soda and spices. Set aside.
• In a blender jar, blend together the milk, pumpkin, eggs, oil and honey until smooth. Pour over dry ingredients and whisk together just until dry ingredients are moistened. Batter will be thick.
• Using a ¼ cup measuring cup, scoop up a scant ¼ cup of batter and pour onto heated griddle, spreading gently with a knife to about 3” diameter. Pancakes will be thick.
• Cook for about 3 minutes, until nicely browned on the underside, then turn over and cook an additional 3 minutes until brown.

Makes 12 pancakes (3 servings, 4 pancakes per serving).

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Cauliflower “Rice” Risotto with Asparagus and Mushrooms

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Cauliflower is cooked with broth, asparagus and mushrooms into a satisfying risotto-like dish. You can use pre-packaged cauliflower rice to save time.

Serving Size

Makes 6 servings (3/4 cup each)

Ingredients

• 1 ½ cups vegetable broth
• 3 TBSP hummus
• 1 medium head cauliflower (or 4 cups packaged cauliflower rice)
• 2 TBSP olive oil
• ½ medium onion, finely chopped (about 1 cup chopped)
• 1 small bunch asparagus, tough ends snapped off, chopped (about 1 cup, chopped)
• 4 large mushrooms, chopped (about 1 cup, chopped)
• Salt and pepper to taste
• ¼ cup grated parmesan cheese

Instructions

Whisk together broth and hummus in a small bowl (does not have to be heated), and set aside.

To make cauliflower ‘rice’, cut or break cauliflower into florets. Pulse in the food processor until cauliflower resembles rice grains.

Heat a large sauté pan over medium high heat and add oil. Add onion and sauté for 1 minute until starting to soften. Add mushrooms and asparagus and continue sautéing for 2-3 more minutes until asparagus is beginning to get tender. Add cauliflower rice and stir another minute, then add hummus broth. Stir well, bring to a simmer, then lower heat to medium and cook, uncovered for 10-15 minutes, stirring occasionally, until cauliflower is tender and broth has evaporated. If broth remains, raise heat back to medium high and cook and stir, uncovered, until broth has evaporated. Remove from heat, add salt and pepper to taste and sprinkle with parmesan cheese. Stir and serve immediately.

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Kale Salad

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Kale is considered a superfood, and this salad pairs the assertive flavor of finely shredded kale with sweet sliced apples and dried cranberries.

Serving Size

Makes 4 servings

Ingredients

• 1 bunch kale (about ½ pound)
• 2 Tablespoons olive oil
• 1 Tablespoons rice vinegar or other mild vinegar
• ½ teaspoons Dijon-style mustard
• Salt and freshly ground pepper
• ¼ cup dried cranberries
• 1 medium apple, thinly sliced
• salt and pepper to taste

Instructions

Remove the ‘backbone’ of the kale leaves (the hard center part) with a sharp knife. Stack the leaves on top of one another, and slice very thinly crosswise into very thin shreds. Place in a colander or strainer basket of a salad spinner, and rinse kale under hot running water for about one minute. As you rinse, squeeze the leaves gently to soften them slightly. Then, rinse them briefly under cold water to refresh. Dry kale thoroughly, preferably in a salad spinner, or roll up the leaves in a kitchen towel or a few paper towels. (This quick "massage" softens the kale slightly and takes the edge off the strong raw flavor. If you prefer the flavor and texture of the raw kale, omit this step).

In the bottom of a large salad bowl, whisk together oil, vinegar and mustard; add salt and pepper to taste. Add kale, cranberries and apple and toss thoroughly.

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Shaved Fennel and Apple Salad

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This salad has a deliciously bright, fresh flavor. Great on its own, or topped with some grilled chicken for a light lunch.

Serving Size

Makes 4 servings

Ingredients

• 1/4 cup lemon juice
• 2 tablespoons chopped fresh tarragon or 1 TBSP dried
• 3 TBSP extra-virgin olive oil
• Salt and freshly ground black pepper
• 2 tart apples, peeled and cored, then halved and sliced as thinly as possible
• 2 large fennel bulbs, sliced as thinly as possible

Instructions

For the dressing: Whisk together the lemon juice, tarragon, and olive oil in a small bowl; season to taste with salt and pepper.

Gently toss apple slices and fennel slices in a bowl, then add the dressing and toss. This salad keeps well in the refrigerator and is still delicious the day after it is made.

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Stir-Fried Tempeh with Asparagus

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Tempeh has a chewy, meaty texture that pairs nicely in this stir-fry with tender-crisp asparagus.

Suggestion

To complete your meal, add Raw Vegetable and Healthy Carbohydrate in amounts recommended by your meal plan.

Serving Size

Makes 4 servings (400 calorie Meal)
Makes 3 servings (600 calorie Meal)

Ingredients

• 2 8-ounce packages tempeh, sliced about ¼” thick
• 8 TBSP light soy sauce
• 4 cloves garlic, minced
• 2 tsp. ground ginger or 4 tsp. fresh ginger root, finely minced
• 8 tsp. sesame oil, divided
• 2 cups chicken or vegetable broth
• 4 tsp. cornstarch
• 4 tsp. rice vinegar
• 2 pounds fresh asparagus spears, tough ends removed, cut diagonally into 2” pieces
• 12 ounces shitake mushrooms, sliced

Instructions

Place tempeh slices in a large saucepan, cover with water, add 1 teaspoon of salt. Bring to a boil, reduce heat and simmer for 10 minutes. While tempeh is cooking, stir together soy sauce, garlic, ginger, 4 teaspoons of sesame oil, and ½ cup water in a medium-sized bowl and set aside.

Combine broth, cornstarch and rice vinegar in another small bowl and set aside.

When tempeh has finished cooking, remove from the water with a slotted spoon (you will be re-using the boiling water), toss with the soy sauce mixture, and let stand 10 minutes.

Bring the salted water from the tempeh back to a boil. Add asparagus pieces and blanch for 1 minute. Drain asparagus and set aside.

Heat remaining 4 teaspoons of sesame oil in a large skillet over medium-high heat. Add asparagus and mushrooms, and stir fry 3 minutes. Add tempeh with its marinade, and stir-fry 2-3 minutes more, or until vegetables are crisp-tender. Pour in broth mixture, and cook one minute more, or until sauce is thickened.

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Tempeh “Chicken” and Egg Salad

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The meaty texture of tempeh pairs with hard-cooked eggs in this vegetarian-friendly salad.

Suggestion

To complete your meal, add Cooked Vegetable and Healthy Carbohydrate in amounts recommended by your meal plan. You may also have additional Raw Vegetables.

Serving Size

Makes 4 servings (400 calorie Meal)
Makes 3 servings (600 calorie Meal)

Ingredients

• 1 8-ounce package plain tempeh, crumbled
• 4 hard cooked eggs, chopped
• 2 green onions, diced
• 2 stalks celery, diced
• ¼ cup reduced fat mayonnaise
• ¼ cup plain, nonfat Greek-style yogurt
• 2 tsp. spicy brown mustard
• Celery salt and pepper to taste

Instructions

Use your hands to crumble the tempeh into very small pieces. Mix tempeh with remaining ingredients, season to taste with celery salt (or plain salt) and pepper. Refrigerate until ready to serve.

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Shaved Fennel and Apple Salad

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This salad has a deliciously bright, fresh flavor. Great on its own, or topped with some grilled chicken for a light lunch.

Ingredients

• 1/4 cup lemon juice
• 2 tablespoons chopped fresh tarragon or 1 TBSP dried
• 3 TBSP extra-virgin olive oil
• Salt and freshly ground black pepper
• 2 tart apples, peeled and cored, then halved and sliced as thinly as possible
• 2 large fennel bulbs, sliced as thinly as possible

Instructions

For the dressing: Whisk together the lemon juice, tarragon, and olive oil in a small bowl; season to taste with salt and pepper.

Gently toss apple slices and fennel slices in a bowl, then add the dressing and toss. This salad keeps well in the refrigerator and is still delicious the day after it is made.

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Black Bean Soup

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A hearty and filling main-dish soup that's full of flavor.

Suggestion

To complete your meal, add Raw Vegetable in amounts recommended by your meal plan.

Serving Size

Makes 4 servings (400 calorie Meal)
Makes 3 servings (600 calorie Meal)

Ingredients

• 1 TBSP olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tsp. chili powder, or to taste
• 1 tsp. ground cumin
• 1 tsp. oregano
• 2 cans (about 16 ounces) black beans with liquid
• 4 cups vegetable broth
• Juice of one lime
• 1 small avocado, sliced
• ½ cup fresh cilantro leaves (garnish, optional)

Instructions

In a large saucepan, heat oil over medium heat until shimmering. Add onion, garlic, chili powder, cumin and oregano and sauté for several minutes until onion is soft. Add black beans with their liquid and broth; bring soup to the boiling point, then reduce heat, cover and simmer for about 15 minutes to allow flavors to blend.

To thicken the soup, spoon about two cups of the finished soup into a blender jar, cover, and remove the center part of the cover to allow the steam to escape. Blend on low speed until smooth, and return to the pot with the remaining soup. Stir in lime juice.

To serve, garnish with a few slices of avocado and fresh cilantro.

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Overnight French Toast in a Bowl

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Make this the night before, then microwave in the morning for a delicious, filling, high protein breakfast.

Ingredients

• 1 slice whole grain bread cut into ½-inch cubes
• 1 TBSP raisins
• ½ cup nonfat milk
• 2 scoops Herbalife® Protein Drink Mix, Vanilla
• 1 egg
• Cinnamon
• Fresh fruit

Instructions

Place bread cubes in a small microwave-proof bowl and sprinkle raisins over. Combine milk, Protein Drink Mix and egg in the blender, and blend 10-15 seconds until smooth. Pour over the bread-raisin mixture. Cover with plastic wrap and refrigerate several hours or overnight, to allow bread to absorb the liquid.

When ready to cook, remove plastic wrap and microwave on high for 2½-3 minutes until puffed and cooked through.

Sprinkle with cinnamon to taste and garnish with fresh fruit, if desired.

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Slow Cooker Chickpea Curry

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This flavorful slow-cooker chickpea curry recipe is perfect for any day of the week. High-protein, low in calories and easy to make.

Suggestion

To complete your meal, add Raw Vegetable and Healthy Carbohydrate in amounts recommended by your meal plan.

Serving Size

Makes 4 servings (400 calorie Meal)
Makes 3 servings (600 calorie Meal)

Ingredients

• 1 package firm cubed tofu (14 oz.), drained
• 1 tsp. olive oil
• 1 medium size onion, diced
• 4 garlic cloves, minced
• 1/2 cup light coconut milk
• 1 cup tomato puree
• 1 TBSP garam masala
• 1 TBSP curry powder
• 1 tsp. chili powder
• 1/2 tsp. ground ginger
• Salt and pepper to taste
• 1 15-ounce can garbanzo beans, rinsed and drained
• 1/8 cup cilantro, finely chopped

Instructions

Remove the tofu from the package and rinse. Wrap tofu in several paper towels and place on a cutting board. Position a small plate on top of the tofu, then place something heavy on the plate (like a can of beans or tomatoes) for about 15 minutes. This will remove some of the excess liquid from the tofu.

In a saucepan, heat the olive oil over medium heat and add the onion. Cook until soft and translucent, about 3 minutes. Add in the garlic and stir to combine. Whisk in the coconut milk, tomato puree, garam masala, curry powder, chili powder, ground ginger and a pinch salt and pepper. Cook until slightly thick, about 5 minutes.

While the sauce is cooking, finely cube the tofu. Place the tofu and garbanzo beans in the base of slow cooker. Pour the sauce on top. Cook on low for 4-5 hours until thick.

Before serving, stir in the cilantro. Serve with brown rice.

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Egg and Cheese Veggie Wrap

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Packed with protein and plenty of veggies, this is a wrap that's sure to please.

Suggestion

To complete the 400 Calorie meal, add Cooked Vegetable in amounts recommended by your meal plan. You may also have additional Raw Vegetables.
To complete the 600 Calorie Meal, add Cooked Vegetable and an additional Healthy Carbohydrate. You may also have additional raw vegetables.

Serving Size

Makes 1 serving

Ingredients

• 2 hard boiled eggs
• ½ cup lowfat cottage cheese
• 2 tsp. Dijon-style mustard
• Salt and pepper to taste
• 1 8-inch whole wheat flour tortilla
• Chopped veggies, leafy greens

Instructions

Mash eggs, cottage cheese and mustard together with a fork until fairly smooth and well-mixed. Season to taste with salt and pepper. Spread on flour tortilla, top generously with chopped vegetables and leafy greens. Roll into a wrap.

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Quinoa and Edamame Salad with Tofu Caesar Dressing

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This salad packs plenty of protein from edamame soybeans, quinoa and a tangy tofu-based dressing.

Suggestion

To complete your meal, add Raw Vegetable in amounts recommended by your meal plan.

Serving Size

Makes 4 servings (400 calorie Meal)
Makes 3 servings (600 calorie Meal)

Ingredients

For Salad:

• 1 cup quinoa
• 2 cups chicken or vegetable broth
• 2 cups shelled edamame soybeans (about 10 ounces)
• 1 medium carrot, grated
• ½ cup drained and sliced jarred roasted red bell peppers
• Mixed baby greens (optional)

For Dressing:

• 2 TBSP grated parmesan cheese
• 2 cloves garlic
• 1 TBSP Dijon mustard
• 1 ½ tsp. white wine vinegar
• 1 TBSP lemon juice
• 1 ½ tsp. Worcestershire sauce
• 8 ounces soft silken tofu
• 2 TBSP olive oil
• Salt and pepper to taste

Instructions

For Salad:

If not pre-rinsed, rinse quinoa in a strainer to remove any natural coating on the grain. Bring broth to a boil in a medium saucepan over high heat. Add quinoa and return to a boil. Cover, reduce heat to a simmer and cook for about 8 minutes. Sprinkle edamame on top of the quinoa, without disturbing the grain, cover and continue to cook until the edamame and quinoa are tender – about 7-8 more minutes. Drain any remaining liquid, then place quinoa mixture in a large bowl. Stir in grated carrot and sliced peppers, cover, and chill while you prepare the dressing.

For Dressing:

Place all ingredients in the blender and blend until smooth; taste and adjust seasonings.

When quinoa mixture is cool, gently mix with the dressing. Serve on top of mixed baby greens, if desired.

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Tempeh and Soba Noodle Salad (Vegan)

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New to tempeh? Its meaty texture soaks up the flavors of the dressing in this delicious Asian-inspired main-dish salad.

Serving Size

Makes 1 serving (*A Complete Meal)

Ingredients (400 Calorie Meal)

• 1 tsp. sesame oil
• 2 tsp. canola oil
• 2 tsp. rice vinegar
• Dash ground white pepper
• ½ cup cooked soba (buckwheat) noodles
• 1 carrot, grated
• 2 green onions, chopped
• 1 cup asparagus spears, cooked, chilled and chopped into 2” pieces
• 2 ounces tempeh, crumbled
• ½ cup cooked edamame soybeans

Ingredients (600 Calorie Meal)

• 1 tsp. sesame oil
• 2 tsp. canola oil
• 4 tsp. rice vinegar
• Dash ground white pepper
• 1 cup cooked soba (buckwheat) noodles
• 1 carrot, grated
• 2 green onions, chopped
• 2 cups asparagus spears, cooked, chilled and chopped into 2” pieces
• 4 ounces tempeh, crumbled
• ½ cup cooked edamame soybeans

Instructions

• In a bowl large enough to hold all ingredients, whisk together the oils, rice vinegar, soy sauce and white pepper. Add the soba noodles, vegetables, tempeh and edamame and toss well.

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Green Protein Power Bowl

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Spinach and cottage cheese are heated together, then topped with eggs and feta. A protein-packed meal that works any time of the day.

Suggestion

For the 400 calorie meal, this is a complete meal. You may also have additional raw vegetables.
To complete the 600 Calorie Meal, have one additional Healthy Carbohydrate. You may also have additional raw vegetables.

Serving Size

Makes 1 serving

Ingredients

• 6 cups raw baby spinach
• 2 tsp. olive oil, divided
• ½ cup lowfat cottage cheese
• Salt and pepper, to taste
• 2 eggs
• 2 TBSP low fat feta cheese

Instructions

Place spinach in a microwave-safe bowl that is just large enough to contain the spinach. Drizzle with 1 teaspoon olive oil. Spread cottage cheese over the spinach, then sprinkle with salt and pepper to taste. Microwave on high for about 2 minutes, until spinach is wilted and cottage cheese is warm.

In a small frying pan (preferably nonstick), heat remaining teaspoon of olive oil over medium high heat. Add eggs and cook until set on the bottom, then turn over and finish cooking to desired doneness. Slide eggs on top of spinach-cottage cheese mixture, sprinkle with feta cheese.

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Shakshuka (Poached Eggs in Spicy Tomato Sauce)

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Breakfast, lunch or dinner, this high-protein (17 g) poached eggs with spicy tomato sauce dish is perfect no matter what time of day!

Suggestion

To complete your meal, add Raw Vegetable and Healthy Carbohydrate in amounts recommended by your meal plan.

Serving Size

400 Calorie Meal: Have 2 eggs with sauce
600 Calorie Meal: Have 3 eggs with sauce

Ingredients

• 2 TBSP olive oil
• 1 small onion, halved and thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 4 cloves garlic, thinly sliced
• 1 tsp. ground cumin
• 2 tsp. paprika
• 1 28-ounce can whole plum tomatoes, coarsely chopped, undrained
• Salt and pepper to taste
• 2 ounces reduced fat feta cheese, crumbled
• 6 eggs
• Chopped parsley for garnish

Instructions

Heat oil over medium high heat; add pepper and onions and cook, stirring often, until soft and beginning to color. Add garlic, cumin, paprika and stir another minute or two, until garlic softens.

Put tomatoes and their liquid into a bowl; squeeze gently with your hands to crush. Add tomatoes and liquid to the skillet with a few tablespoons of water, reduce heat to medium, and simmer until slightly thickened. Season to taste with salt and pepper.

Using a large spoon, make six wells in the surface of the sauce. Crack eggs and pour into the wells. Cover skillet and cook until the whites are set – 8-10 minutes or so. Spoon a bit of the sauce over the whites and continue to cook, if necessary, until eggs are cooked to your liking. To serve, spoon eggs and sauce in a bowl and top with feta cheese and parsley.

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