8 Healthy Dinner Recipes That Can Help You Lose Weight

1. Creamy Gluten-Free Tomato Pasta

Ingredients:

• 3 Tbsp olive oil (divided)
• ½ c. diced white onion
• 1 tsp minced garlic
• 10 oz gluten-free pasta
• 8 oz canned Italian stewed tomatoes (drained)
• ¼ c. paleo mayo
• 1 egg yolk
• ¼ tsp each kosher salt and black pepper
• Optional ½ tsp crushed red pepper flakes
• Fresh basil and cracked pepper

Directions:

1. In a small pan, sauté onions and garlic in 1 tbsp olive until fragrant, about 2 minutes. Once they are almost cooked, set aside.
2. In a large pot, cook your gluten-free pasta according to directions.
3. Drain, rinse the pasta and place pasta back into pot. Keep on low heat.
4. Mix in the remaining 2 tbsp olive oil and mix well. Mix gently.
5. In a separate bowl, whisk together the mayo and egg yolk. Add this mix to your pot with the pasta, coating until creamy. Gently mix in the sauteed onion/garlic.
6. Toss the pasta with the tomatoes, kosher salt and pepper.
7. Stir gently over low to medium low heat until creamy and combined.
8. If using a cooked protein, add it in here.
9. Plate pasta into bowls. Garnish with fresh basil and cracked pepper.

Per serving: 353 calories, 17.1 g fat (2.7 g sat), 9.2 g protein, 42.2 g carb, 186 mg sodium, 4.8 g sugars, 3.7 g fiber

2. Honey Mustard Chicken with Brussel Sprouts

Ingredients:

• Nonstick cooking spray
• 1⁄4 c. plus 2 tablespoons extra-virgin olive oil
• 2 Tbsp fresh lemon juice (1 lemon)
• 1 Tbsp Dijon mustard
• 1 Tbsp whole-grain mustard
• 1 Tbsp honey
• 3 garlic cloves, minced
• Kosher salt and freshly ground black pepper
• 2 lb bone-in, skin-on chicken thighs (4 medium thighs)
• 1 1⁄2 lb Brussels sprouts, halved
• 1⁄4 large red onion, sliced

Directions:

1. Preheat the oven to 425°F. Grease a large baking sheet with nonstick cooking spray and set aside.
2. In a medium bowl, whisk together the 1⁄4 cup olive oil, 1 tablespoon of the lemon juice, the Dijon mustard, whole-grain mustard, honey, and garlic. Season with salt and pepper to taste.
3. Use tongs to dip the chicken thighs in the sauce, coating both sides. Place the thighs on the prepared baking sheet. Discard any remaining sauce.
4. In a medium bowl, combine the Brussels sprouts and red onion. Drizzle with the remaining 2 tablespoons olive oil and 1 tablespoon lemon juice and toss until well coated. Arrange the sprouts around the chicken on the baking sheet, making sure they aren’t overlapping. Season with salt and pepper.
5. Roast for 30 to 35 minutes, until the chicken is golden brown and has an internal temperature of 165°F and the Brussels sprouts are crispy. Serve hot.

Per serving: 360 calories, 20.1 g fat (3.6 g sat), 30.8 g protein, 14.5 g carb, 350.8 mg sodium, 6.8 g sugars, 3.7 g fiber

3. Chinese Cauliflower Fried Rice Casserole

Ingredients:

• Sesame oil for the pan
• Optional 5 oz diced meat (pork or chicken)
• 1 tbsp grated ginger
• 1 small shallot, chopped
• 2 tsp garlic, minced
• 1 lb stir fry vegetables
• Handful of mung bean sprouts, optional
• ¼ c. gluten free Szechuan sauce or other gluten-free sauce of choice
• 3 c. cauliflower rice or broccoli rice (about 1 small to medium head of cauliflower)
• 2 Tbsp beef broth (you can skip if your veggies are less starchy. The broth just gives the casserole more flavor.)
• 6 eggs (2 in stir fry and 4 on top, soft-baked)

Directions:

1. Preheat oven to 350 F.
2. Add 1-2 Tbsp sesame oil to a wok or large pan and heat to medium-high. If you are wanting to add meat, do so here. Simply stir fry until browned and mostly cooked (in sesame oil), then remove meat and set aside. If you are making the vegetarian option, skip the browning and go straight to adding your shallot, ginger, and garlic to the wok/pan and stir fry ingredients until fragrant – about 2 minutes.
3. Next, add all of your stir fry veggies and sauce. Stir fry for 2-3 minutes again until well coated.
4. Mix in your cauliflower rice, broth, and 2 eggs. The 2 eggs can be added to the stir fry whole or whisked then added. Either work!
5. Stir fry for an additional 3-4 minutes to create fried cauliflower rice. All in all, the stir-frying should not take longer than 10 minutes.
6. Transfer wok/pan ingredients to an 8 x 11 casserole dish or baking dish.
7. Crack 4 eggs on top of the casserole, spacing them out evenly. Cover with foil and place in oven at 350F for 15-20 minutes or until eggs are set. For runny eggs, remove casserole from the oven after 12-15 minutes of baking and slice the yolk in the middle to create a runny egg (similar to pictures in the blog).
8. Return casserole to the oven for an additional 3-5 minutes.
9. Cool before freezing, or serve immediately.
10. Garnish with green onion, cilantro, sesame seeds, and optional red pepper flakes.

Per serving: 165 calories, 8.8 g fat (2.4 g sat), 11 g protein, 11.8 g carb, 387.4 mg sodium, 6.2 g sugars, 2.8 g fiber

4. Mexican Salad with Chipotle Shrimp

Ingredients:

• 2 lb raw jumbo shrimp, peeled and cleaned (tail on or off)
• 8 c. chopped kale
• 4 ears corn on the cob, shucked
• 15 oz can black beans, drained
• 1-pint grape or cherry tomatoes, halved
• 1 whole ripe avocado, peeled and chopped
• 2-3 whole chipotle peppers in adobo sauce
• 7 Tbsp fresh lime juice, divided
• ¼ c. olive oil
• ¼ c. mayonnaise
• 2 Tbsp honey
• 3 cloves garlic
• ½ tsp salt

Directions:

1. Preheat the grill to medium heat. To a blender jar, add the chipotle peppers, 4 tablespoons of lime juice, olive oil, garlic, and salt. Cover and puree until smooth.
2. Measure out 3 tablespoons of the chipotle puree and save it for the dressing. In a medium bowl, mix the shrimp and the remaining marinade, until well coated.
3. In a separate small bowl, mix the 3 tablespoons of chipotle puree, 3 tablespoons lime juice, mayonnaise, and honey. Whisk until smooth. Then taste, and salt and pepper as needed.
4. Prep all the veggies. Set out a large salad bowl. Add the kale. Then toss it with the dressing until well coated. (I like to massage the dressing into the kale by hand.) Then add in the black beans, tomatoes, and avocado.
5. Place the shrimp and corn cobs on the grills. *If your shrimp are small they will fall through the grates. Either use a grill basket or place them on a piece of foil. Grill the shrimp for 3-5 minutes until pink. Grill the corn for 8-10 minutes rotating every 2 minutes.
6. Once the corn is cool enough to handle, cut it off the cobs and add it to the salad. Then toss in the shrimp and serve.

Per serving: 372 calories, 15 g fat (2 g sat), 31 g protein, 31 g carb, 1314 mg sodium, 9 g sugars, 5 g fiber

5. Chicken Sausage Apple Squash Sheet Pan Dinner

Ingredients:

• 1 Tbsp olive oil
• 1 small butternut squash
• 1 large crisp apple
• 1 sweet onion
• 4 chicken sausages
• ½ Tbsp ground allspice
• Salt and pepper

Directions:

1. Preheat the oven to 425 degrees F. Cut the butternut squash in half, lengthwise. Cut off the circular orb sections (the end with the seedpod) and save for future use.
2. Peel the long sections of the butternut squash, then slice them into thin wedges. Core the apple and slice into wedges, unpeeled. Then peel and slice the onion into wedges.
3. Pile the butternut squash, apples, and onions on a large rimmed 18x13-inch “half sheet” baking pan. Drizzle olive oil over the top and toss to coat. Then spread the squash, apples, and onions out into a single layer. Sprinkle with allspice, salt, and pepper.
4. Roast in the oven for 15 minutes. Meanwhile, cut the chicken sausages on the bias, into 1/2-inch slices.
5. Flip the veggies, and spread them back out. Make room on the baking sheet to add the sausages. Place the sheet back in the oven for 10-15 minutes, until the sausages are sizzling. Serve warm!

Per serving: 336 calories, 15 g fat (3 g sat), 15 g protein, 38 g carb, 884 mg sodium, 14 g sugars, 5 g fiber

6. Confetti Quinoa Stuffed Chicken

Ingredients:

• 4 boneless skinless chicken breasts
• ¾ c. quinoa, any color
• 1 ½ c. chicken broth
• 1 Tbsp coconut oil
• ¾ c. diced bell pepper (I used red and yellow)
• ½ c. diced red onion
• 2 cloves garlic, minced
• 1 serrano pepper, seeded and diced
• ⅓ c. shaved unsweetened coconut (coconut chips)
• ¼ c. chopped cilantro
• 1 lime, zest, and 1 tablespoon juice
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt

Directions:

1. Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper. Place the coconut oil in a medium saucepot and set over medium-high heat. Once melted, add the diced bell pepper, red onion, garlic, and serrano pepper. Sauté for 1-2 minutes to soften just a little. Then pour the vegetables into a bowl. They should still be bright in color.
2. Place the quinoa in the empty saucepot. Turn the heat up to high and add the broth and 1/2 teaspoon salt. Cover the pot and bring to a boil. Cook for 15 minutes, or until the broth has absorbed and there are vent holes in the surface of the quinoa. Remove from heat and let the quinoa steam for another 5 minutes.
3. Meanwhile, use a boning knife to cut a slit in each chicken breast along one long side. Cut through the center of the chicken, with the knife parallel to the cutting board, leaving the opposite side attached. You're trying to create a deep pocket in each breast, with a 1/2-inch border around the three attached sides. (See post images for clarification.) Cut evenly, as to not leave thick uncut sections that won't cook through in the oven. Then sprinkle each breast on all sides with cumin, chili powder, and salt.
4. Once the quinoa is fluffy, stir in the sautéed vegetables, shaved coconut, cilantro, lime zest, and lime juice. Taste, and salt as needed. Stuff the confetti quinoa into the cavity of each chicken breast. Stand the chicken breasts up on the baking sheet, like open envelopes, with the quinoa on top.
5. Bake for 20 minutes. Serve warm.

Per serving: 355 calories, 13 g fat (8 g sat), 30 g protein, 28 g carb, 1051 mg sodium, 2 g sugars, 4 g fiber

7. One-Pot Chicken Soup with White Beans & Kale

Ingredients:

• 1 strip uncured bacon, chopped
• 1 Tbsp avocado oil (if using bacon, omit oil)
• 1 c. diced white or yellow onion
• 4 cloves garlic, minced
• 8 c. broth (chicken broth or vegetable broth)
• 1 15-oz can white beans, slightly drained
• 2 c. shredded chicken
• Sea salt and black pepper to taste
• 3 c. loosely packed chopped kale (or other sturdy green)

Directions:

1. Heat a large pot or Dutch oven over medium heat. Once hot, add bacon (optional) or oil. Let heat for 1 minute, stirring occasionally. Then add onion.
2. Sauté for 4-5 minutes, stirring occasionally, or until onion is translucent and fragrant. Then add garlic and sauté 2-3 minutes more, being careful not to burn.
3. Next add broth, slightly drained white beans, and chicken and bring to a simmer. Cook for 10 minutes to meld the flavors. Then taste and season with salt and pepper to taste. In the last few minutes of cooking, add the kale, cover, and cook until wilted.
4. Serve hot. Store cooled leftovers covered in the fridge for up to 3-4 days, or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop until hot.

Per serving: 201 calories, 6.9 g fat (1.6 g sat), 15.8 g protein, 19.5 g carb, 689 mg sodium, 2.3 g sugars, 15.8 g fiber

8. Balsamic-Marinated Portobello Pizzas

Ingredients:

• 4 large portobello mushrooms (stems removed, wiped clean)
• ¼ c. balsamic vinegar
• 2 Tbsp avocado or olive oil
• 1 pinch salt and pepper (or red pepper flake)
• 1 medium red bell pepper (cut into bite-size pieces)
• 1 small red onion (thinly sliced wedges or diced)
• 1 head garlic (cloves separated and peeled)
• 2 Tbsp avocado or olive oil
• 1 healthy pinch sea salt and black pepper (or red pepper flake)
• 2 Tbsp fresh herbs (such as rosemary or oregano // optional)
• ¾ c. pizza sauce
• ½ c. sun-dried tomatoes (if large, chop into smaller pieces // we prefer Trader Joe’s brand)
• ⅓ c. soft vegan cheese, divided

Directions:

1. Preheat the oven to 400 degrees F (204 C) and line a large baking sheet with parchment paper. Set aside.
2. Add portobello mushrooms (stem side up) to a shallow dish or large freezer bag. Add the balsamic vinegar, oil, salt and pepper (or red pepper flake). Use a pastry brush to brush on all sides (or shake bag to coat). Marinate on one side for 5 minutes, then the other side for 5 minutes.
3. In the meantime, add vegetables and garlic to baking sheet, toss with oil, salt and pepper, and fresh herbs (optional) and bake for 20-25 minutes or until golden brown and fragrant, tossing once near the halfway point to ensure even baking. Set aside but keep oven at 400 F (204 C).
4. If serving with balsamic reduction (see notes) and/or soft nut cheese (see links above), prepare at this time.
5. Heat a large skillet over medium heat (you could also use a grill for this step). Add mushrooms to the pan, leaving any leftover oil-and-vinegar marinade behind. Cook on each side for about 4-5 minutes, or until caramelized and softened. If your mushrooms are extra thick, covering them with a lid can be helpful to encourage even cooking all the way through. Brush on any remaining marinade while cooking to infuse more flavor.
6. Once mushrooms and vegetables are cooked, assemble pizzas. Place mushrooms on a parchment-lined baking sheet or baking pan and add toppings, starting with pizza sauce, then roasted veggies, roasted garlic, and soft vegan cheese. You can also add vegan parmesan cheese or red pepper flake at this point (optional).
7. Bake for about 15-20 minutes or until hot. The soft vegan cheese will be slightly golden brown on top. Remove from oven and enjoy as is, or garnish with sun-dried tomatoes, fresh basil, balsamic drizzle, red pepper flake, and extra vegan parmesan (all optional).

Per serving: 301 calories, 21.6 g fat (2.8 g sat), 5.5 g protein, 22.5 g carb, 179 mg sodium, 12.1 g sugars, 4.6 g fiber

EAT HEALTHY

World No.1 Nutrition Supplement

THE HERBALIFE NUTRITION PREFERRED MEMBER PROGRAM

At Herbalife Nutrition, our commitment to make the world’s best nutrition products is the same as our commitment to helping people reach their goals. That’s why we’re offering Members and customers the opportunity to meet those goals as Herbalife Nutrition Preferred Members!

you will need to fill out the Herbalife Membership application and agreement

They will need to provide you with some basic information so that you can complete the application process:

During stressful times one of the greatest benefits of regular exercise is its ability to make everyday life a little easier.

Our nutritional programs have helped over 80 million people lose weight in over 94 countries around the world so we know we can help you too.

APPLY ONLINE

Preferred Customer – is a person, who is registered as a Herbalife Distributor. Being registered as a distributor does not oblige the person to in reality distribute. It only signifies that the person is registered on the Herbalife computer database and so is qualified to receive a 25% and 35% discount on all purchases. 

In the next step, you will be asked two (2) important questions during the signup process:

As a fresh Distributor, you will receive all the information that you require in order to get a great start off: 

Then complete the Sponsor Information

Please select your Country of Residence* and Language

Enter Sponsor's Herbalife ID Number:   →     W2003069

First 3 letters of Sponsor's Last Name:  →     PRA

APPLY ONLINE

Weight Management: Search to End Results Step by step Process

Step 1

Apply Online as a Preferred Member 

Step 2

Choose The Products For Basic 

Search by SKU

1. SKU 4809 - 1: Ultimate program French Vanilla 1 Kit
2. SKU 0194 - 2: Personalized Protein Powder 12.7 Oz.
3. SKU 0366 - 2: Protein Bar Deluxe: Citrus Lemon 14 Bars per Box
4. SKU 0364 - 2: Protein Bar Deluxe: Vanilla Almond 14 Bars per Box

Use the Products as per the label 

Step 3

Personalized Program for Weight Management  

WEIGHT LOSS

Delivers proper protein, but with fewer calories to promote weight and fat loss when coupled with an appropriate exercise program. This option replaces two meals per day with a Herbalife Nutrition Formula 1 shake.

MAINTENANCE

Delivers proper protein and calories to help you maintain your weight when coupled with an appropriate exercise program. This option replaces one meal per day (breakfast) with a HerbalifeNutrition Formula 1 shake.

WEIGHT GAIN

Supplement the Daily Nutrition Plan with additional Herbalife Nutrition Formula 1 shakes, up to a total of three shakes per day.

Add 2 TBSP of Personalized Protein Powder

to each shake.

Step 4

Feel Free to Contact me at any time at Instagram messenger: @fiteasyno1 & https://www.instagram.com/fiteasyno1/

APPLY ONLINE