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Chicken, Sweet Potato, Greens

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6 oz chicken breast  - Grilled or baked
6 oz of Sweet Potato 
1 cup Broccoli 
1/4 Avocado 

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Ground Turkey Mash UP

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1 lb of Ground Turkey 5% or less of Fat
2 Cups of Rice (White or Brown)
1 cup Asparagus 
1/4 Avocado 

Fresh Lemon Juice
Salt & Pepper

Cook Rice
Brown Turkey, lightly spray pan w EVOO
Cut up and Saute Asparagus, again lightly spray pan
Season with salt and pepper to taste

Makes 3-4 meals depending on recommended OZ per plan

Take a serving of rice, turkey, and asparagus, and once completely cooked add a good squeeze of lemon over dish, and a side of avocado for your fat. enjoy!
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Greek Turkey Burgers

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Ground turkey (extra lean)- 1 pd., ground
​Salt- 1 tsp.
Black pepper- ¼ tsp., freshly ground
Onion (small)-1 onion, finely chopped
Garlic-1 tsp. bottled, minced
Mint- 2 tbsp., chopped fresh
Oregano- 4 tsp. chopped, fresh (or 1 tsp. dried
Lemon juice- 1 tbsp., fresh
Eggs-2 eggs, beaten
Baby spinach leaves- 3 cups
Tomato (medium)- 1 tomato, cut into 1/4-inch-thick slices
Red onion- 1 onion, cut into 1/4-inch-thick slices
Feta- 1/3 cup, crumbled
Pita- 4 whole-wheat pita halves
DressingYogurt- 2/3 cup, nonfat plain Greek yogurt
Mint- 1 tbsp. chopped, fresh
Garlic-1 tsp. bottled, minced
Dijon mustard- 2 tsp.
Honey-1 tsp.
Cucumber- ½ cup peeled, seeded and finely diced
Salt and pepper- To taste

Directions
​Add ground turkey, salt, pepper, garlic, mint, oregano, lemon juice and eggs to a large bowl. Mix thoroughly to ensure ingredients are evenly distributed. (You might need to use your hands to make sure mixture is combined.) Form into four patties. Grill until done or cook in a skillet sprayed with cooking spray.

Mix yogurt, mint, garlic, mustard and honey together in a bowl.
Stir in cucumber and season with salt and pepper. Warm pita halves in a microwave for 30 seconds. Stuff each pita half with spinach leaves, tomato and onion slices. Drizzle with dressing, add a turkey burger and sprinkle with feta cheese. 

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Mexican Smoked Turkey Salad

Turkey breast (smoked)
3 cups diced, cooked
Black beans-1 (15.5 oz.) can black beans, rinsed and drained
​
Corn-1 ½ cups corn kernels
Cherry tomatoes-1 cup, halved
Bell peppers-1 cup, diced
Avocado-1 cup, diced
Red onion-½ cup, finely chopped
Salad greens-3 cups of your choice
Dressing
Cilantro-½ cup, chopped fresh
Garlic-1 tsp. bottled, minced
Lemon juice-2 tbsp., fresh
Balsamic vinegar-1 tbsp.
Olive oil-1 tbsp., extra-virgin
Salt and pepper- To taste

Preparation:
Combine turkey, beans, corn, tomatoes, bell peppers, avocado and red onion in a bowl. Whisk together cilantro, garlic, lemon juice, balsamic vinegar, olive oil, salt and pepper in another bowl. Add dressing to turkey mixture and toss. Divide salad greens among four plates and top with turkey salad.

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Charred Lemon Chicken Piccata

  • 2 small lemons, cut into thin rounds
  • 1/2 teaspoons sugar
  • 4 garlic cloves, halved
  • 4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil, divided
  • 2 tablespoons unsalted butter, divided
  • 1 teaspoon grated shallot
  • 1/2 teaspoon grated garlic
  • 1 oregano sprig
  • 1 thyme sprig
  • 1/2 cup dry white wine
  • 1 cup unsalted chicken stock (such as Swanson)
  • 1 teaspoon all-purpose flour
  • 1 tablespoon capers, rinsed and drained
  • 2 tablespoons chopped fresh flat-leaf parsley

Step 1 Combine lemon slices, sugar, and garlic in a medium bowl.
Step 2
​
Sprinkle chicken with 3/8 teaspoon salt and pepper. Heat a large skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add chicken to pan; cook 4 minutes on each side or until done. Place chicken on a plate. Add remaining 1 teaspoon oil to pan; swirl to coat. Add lemon mixture to pan; cook 1 minute or until lemon slices are lightly browned, turning occasionally. Return lemon mixture to bowl.
Step 3 
Wipe pan with paper towels. Heat pan over medium heat. Add 1 1/2 teaspoons butter to pan; swirl until butter melts. Add shallot, 1/2 teaspoon grated garlic, oregano sprig, and thyme sprig; cook 1 minute. Add wine to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes or until liquid almost evaporates. Add remaining 1/8 teaspoon salt, stock, and flour to pan, stirring with a whisk. Bring to a boil; reduce heat, and simmer 3 minutes or until liquid is reduced to about 2/3 cup. Remove pan from heat; discard oregano and thyme sprigs. Stir in remaining 1 1/2 tablespoons butter and capers, stirring until butter melts. Return chicken and any juices to pan; turn to coat with sauce. Top chicken with lemon mixture. Sprinkle with parsley.

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Check out more great recipes here:
​herbalifenutritionnook.com/recipes/
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  • Home
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