3-Course Meal Under 750 Calories!
Over the years, we've featured hundreds of recipes in our newsletter, so to supplement the first article in our "Just Eat This" series, we thought it'd be fitting to include three of the most popular, each with a Middle Eastern flair. Served together, they'd make a great theme meal, with a grand total of less than 750 calories! When you join Million Dollar Body diet club, you can get access to great recipes like these and hundreds more!
Appetizer: Classic Hummus
2 cups canned chickpeas, rinsed
2/3 cup tahini paste
4 Tbsp. olive oil
1/4 cup lemon juice
3 cloves garlic
Water
Salt and pepper to taste
Throw everything into a food processor. Grind it up. If the mix is too thick, add a little water. Feel free to experiment by adding different flavors. Extra garlic, chili peppers, grilled tomatoes, grilled veggies, or artichoke hearts all make interesting, not to mention healthy, twists. Makes three cups. Serving size is 1/3 cup.
Preparation Time: 10 minutes
Nutritional Information: (per serving)Calories 223 Protein 6 g Fiber 4 g Carbs 16 g Fat 16 g Saturated Fat 2 g
Salad: Basil, Chickpea, and Tomato Salad
1 15-oz. can chickpeas, rinsed
2 ripe tomatoes (or large, ripe tomato), chopped
3/4 cup fresh, chopped basil
1 Tbsp. extra virgin olive oil
1 Tbsp. apple cider vinegar
Pepper to taste
Combine all ingredients and refrigerate for 30 minutes or more. Serves 5.
Preparation Time: 15 minutes
Refrigeration Time: 30 minutes
Nutritional Information: (per serving)Calories 150 Protein 5 g Fiber 4 g Carbs 25 g Fat 4 g Saturated Fat
Main Entree: Curried Chicken with Couscous
2 cups water
4 cups canned coconut milk, light
1-1/2 tsp. salt, divided
2 cups uncooked couscous
2 Tbsp. all-purpose flour
2 Tbsp. curry powder
2 lbs. boneless, skinless chicken breasts, cut into 1/2-inch thick strips
4 tsp. vegetable oil
2 cups julienned carrots
2/3 cup raisins
1/2 cup chopped fresh cilantro
Combine the water, 1/2 cup coconut milk, and 1/4 teaspoon of salt in medium saucepan. Bring to boil and gradually stir in couscous. Remove from heat; cover and let stand for 5 minutes. Remove cover and fluff with fork. Combine 1-1/4 teaspoons salt, flour, and curry powder. Add the chicken and toss gently to coat. Heat oil in large skillet over medium heat. Add chicken and stir-fry for 5 minutes. Stir in remaining coconut milk, carrots, and raisins; reduce heat and simmer for 7 to 10 minutes or until chicken is done, stirring occasionally. Serve 3/4 cup curry over 1/2 cup couscous per serving. Garnish with cilantro. Makes 8 servings.
Preparation Time: 25 to 30 minutes
Refrigeration Time: 15 to 20 minutes
Nutritional Information: (per serving)Calories 370 Protein 33 g Fiber 4 g Carbs 49 g Fat 4 g Saturated Fat 1 g
If you'd like to ask a question or comment on this newsletter article, just email us atmailbag@beachbody.com.
Appetizer: Classic Hummus
2/3 cup tahini paste
4 Tbsp. olive oil
1/4 cup lemon juice
3 cloves garlic
Water
Salt and pepper to taste
Throw everything into a food processor. Grind it up. If the mix is too thick, add a little water. Feel free to experiment by adding different flavors. Extra garlic, chili peppers, grilled tomatoes, grilled veggies, or artichoke hearts all make interesting, not to mention healthy, twists. Makes three cups. Serving size is 1/3 cup.
Preparation Time: 10 minutes
Nutritional Information: (per serving)| Calories 223 | Protein 6 g | Fiber 4 g |
| Carbs 16 g | Fat 16 g | Saturated Fat 2 g |
Salad: Basil, Chickpea, and Tomato Salad
2 ripe tomatoes (or large, ripe tomato), chopped
3/4 cup fresh, chopped basil
1 Tbsp. extra virgin olive oil
1 Tbsp. apple cider vinegar
Pepper to taste
Combine all ingredients and refrigerate for 30 minutes or more. Serves 5.
Preparation Time: 15 minutes
Refrigeration Time: 30 minutes
| Calories 150 | Protein 5 g | Fiber 4 g |
| Carbs 25 g | Fat 4 g | Saturated Fat |
Main Entree: Curried Chicken with Couscous
4 cups canned coconut milk, light
1-1/2 tsp. salt, divided
2 cups uncooked couscous
2 Tbsp. all-purpose flour
2 Tbsp. curry powder
2 lbs. boneless, skinless chicken breasts, cut into 1/2-inch thick strips
4 tsp. vegetable oil
2 cups julienned carrots
2/3 cup raisins
1/2 cup chopped fresh cilantro
Combine the water, 1/2 cup coconut milk, and 1/4 teaspoon of salt in medium saucepan. Bring to boil and gradually stir in couscous. Remove from heat; cover and let stand for 5 minutes. Remove cover and fluff with fork. Combine 1-1/4 teaspoons salt, flour, and curry powder. Add the chicken and toss gently to coat. Heat oil in large skillet over medium heat. Add chicken and stir-fry for 5 minutes. Stir in remaining coconut milk, carrots, and raisins; reduce heat and simmer for 7 to 10 minutes or until chicken is done, stirring occasionally. Serve 3/4 cup curry over 1/2 cup couscous per serving. Garnish with cilantro. Makes 8 servings.
Preparation Time: 25 to 30 minutes
Refrigeration Time: 15 to 20 minutes
| Calories 370 | Protein 33 g | Fiber 4 g |
| Carbs 49 g | Fat 4 g | Saturated Fat 1 g |
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