Tag: dinner

Categories
Nutrition

Healthy Recipes #60 – Soups

The Team at MaxNRG Personal Training aim to provide you with weekly healthy recipes which include breakfast, lunch, dinner, smoothies and the occasional dessert recipe idea that will not only revive your taste buds but take you a step closer to reaching a leaner, healthier you!

Previously we gave you two tasty side dish recipe ideas –  Mashed Cauliflower and Grilled Asparagus and now try this weeks delicious Soup recipes.

This weeks two new Soup meals options are:

  • Chilli Soup
  • Pot Roast

 

Chilli Soup

Ingredients
2 tsp Coconut Oil, Organic
1 head Garlic, peeled and chopped
1 Onion, chopped
2 Green Bell Peppers, seeded, chopped
3.5 lb Beef Rump Roast, cubed
1 Tbsp Smoked Paprika
1 tsp Chipotle Powder
1 tsp Black Pepper
1 tsp Salt
2 tsp Cumin
30 oz Fire Roasted Tomato
6 oz Tomato Paste

Method
1. Rinse and chop the onion and peppers.
2. Peel the garlic and give it a rough chop.
3. Heat a cast-iron pan over medium heat with 1 teaspoon coconut oil.
4. Sauté the onion and garlic until the onion starts to turn translucent.
5. Transfer to a large soup pot.
6. Sauté the peppers for 3–5 minutes to give a slight char.
7. Add to large soup pot.
8. Add remaining 1 teaspoon of coconut oil to skillet and sear the cubed meat,
approximately 5 minutes.
9. Add to large soup pot.
10. Add seasonings and continue to cook over medium heat, stirring the beef through
the peppers and the onion.
11. Add the diced tomatoes and tomato paste, continue to stir until the tomato paste
dissolves into the chili.
12. Cover, reduce heat to low, and simmer for 3–4 hours.

Prep Time: 20 minutes
Cook Time: 3-4 hours } Total Time: 4 hours

[ Serves 6 ]

Pot Roast

Ingredients
1 Onion, cut into chunks
1 Tbsp Salt and Pepper
2 cup Beef Broth
2 Parsnip, peeled and cut into chunks
3 lb Beef Chuck Shoulder Roast
5 Raw Carrot, Organic, peeled & sliced
5 Turnips, quartered
1 sprig Fresh Thyme
1 sprig Sage
5 cloves Garlic
1 Bay Leaf

Method
1. Rinse and chop all vegetables.
2. Place vegetables to cover the bottom of a crock pot dish.
3. Place chuck roast on top of vegetables, and place remainder of vegetables around
roast.
4. Pour in two cups of beef broth, and sprinkle salt and pepper over the top.
5. Place lid on crock pot, and cook on low for 6–8 hours.
6. About 1–2 hours before finishing, place bouquet garni into the crock pot and
continue to cook on low.
7. Serve.

Prep Time: 25 minutes
Cook Time: 6-8 hours } Total Time: 6-8 hours

[ Serves 6 ]

 

To view more of our simple and healthy recipe ideas please visit our Recipe Page.

For more information about how MaxNRG Personal Training can assist you with your diet and fitness needs check out our Nutrition page on our website.

MaxNRG Personal Training
16 Sherbourne Road, Gladstone Park VIC 3043
0403 741 278
view our local listing for more info >>
https://www.maxnrgpt.com.au

Categories
Nutrition

Healthy Recipe #55 – Dinner

The Team at MaxNRG Personal Training aim to provide you with weekly healthy recipes which include breakfast, lunch, dinner, smoothies and the occasional dessert recipe idea that will not only revive your taste buds but take you a step closer to reaching a leaner, healthier you!

Previously we gave you two tasty breakfast recipe ideas –  Spanish Omelet and Bacon, Egg and Cheese Wrap and now try this weeks delicious dinner recipes.

This weeks two new healthy dinner options are:

  • Chicken Kababs
  • Rosemary Chicken

Chicken Kabobs

Nutritional Information
Per Serving

Calories- 253
Protein- 33
Carbohydrates- 13
Sugar- 1
Fiber- 5
Fat- 9
Saturated- 2
Trans- 0
Cholesterol- 80
Sodium- 81

INGREDIENTS:
1 LB chicken breast, cut into 1 ½ inch squares
2 green peppers cut into 1 ½ inch pieces
2 red peppers cut into 1 ½ inch pieces
12 fresh mushrooms, whole
1 onion, cut into wedges
1 ½ TBSP olive oil

1.) Preheat Grill
2.) On four skewers, alternately thread a piece of chicken, then green pepper, then
red pepper, mushroom and onion. Repeat until all ingredients are used.
3.) Lightly brush olive oil over kababs.
Grill kababs for 5 minutes, turn and grill until the chicken is no longer pink

Rosemary Chicken

Nutritional Information Per
Serving

Calories- 201
Protein- 32
Carbohydrates- 2
Sugar- 1
Fiber- 1
Fat- 6
Saturated- 1
Trans- 0
Cholesterol- 102
Sodium- 86

INGREDIENTS:
4 portions of chicken breast (about 1 lb total)
3 Tbsp balsamic vinegar
1 Tbsp olive oil
3 Tbsp rosemary, chopped, divided
¼ tsp ground black pepper
3 cloves garlic, minced
1 lemon, halved
2 Tbsp pine nuts (optional)

1.) In a pie plate, mix balsamic vinegar, 1 Tbsp olive oil, 2 Tbsp fresh rosemary,
black pepper and garlic. Add chicken and turn to coat.
2.) Lightly coat a large pan with cooking spray and place over medium-high
heat. Place chicken in pan and cook for approximately 6 minutes or when
inside of chicken is no longer pink.
3.) Sliced cooked chicken and top each breast with about one forth of the pine
nuts, a squeeze of fresh lemon and sprinkle remaining rosemary. Serve and
enjoy! Makes 4 servings.

To view more of our simple and healthy recipe ideas please visit our Recipe Page.

For more information about how MaxNRG Personal Training can assist you with your diet and fitness needs check out our Nutrition page on our website.

MaxNRG Personal Training
16 Sherbourne Road, Gladstone Park VIC 3043
0403 741 278
view our local listing for more info >>
https://www.maxnrgpt.com.au

Categories
Nutrition

Healthy Recipe #53 – Dinner

The Team at MaxNRG Personal Training aim to provide you with weekly healthy recipes which include breakfast, lunch, dinner, smoothies and the occasional dessert recipe idea that will not only revive your taste buds but take you a step closer to reaching a leaner, healthier you!

Previously we gave you two tasty snack recipe ideas –  Strawberry Vanilla Smoothie and Tropical Smoothie and now try this weeks delicious dinner recipes.

This weeks two new healthy Dinner options are:

  • PORK WRAPS
  • MINT PORK STIR-FRY

PORK WRAPS

INGREDIENTS
RECIPE MAKES 2 SERVINGS
(2 WRAPS)
• 8oz lean cut pork, cut in slices
• 3 egg whites
• 1 egg
• 2 tablespoons peanut oil
• 4 large mushrooms, sliced
• 1 cup shredded cabbage
• 2 scallions, sliced
• 1 cup bean sprouts
• 2 tablespoons soy sauce
• 2 small whole wheat tortillas

DIRECTIONS
1. In a wok, or large pan over medium-high heat, scramble the
eggs in a tablespoon of peanut oil.Remove and set aside.
2. Add another tablespoon of peanut oil and heat. Add the pork and
stir-fry until mostly done. Add the mushrooms, cabbage, scallions,
and sprouts and stir-fry for 3 to 4 minutes.
3. Add the eggs back into the wok, and stir them in, breaking them
into small pieces. Add the soy sauce, and stir.
4. Put half of the stir-fry mixture on a tortilla and wrap it up.

Per Serving
CALORIES: 336
PROTEIN : 39g
CARBS : 18g
FAT : 12g

MINT PORK STIR-FRY

INGREDIENTS
RECIPE MAKES 4 SERVINGS
• 1 pound pork tenderloin, cubed
(1 inch cubes)
• 1 teaspoon macadamia oil
• 1 crushed garlic clove
• 4 chopped mint leaves
• 1 tablespoon soy sauce
• ¼ cup low sodium chicken broth
• 2 cups broccoli
• 2 cups zucchini
• 1 medium onion, cut in wedges

DIRECTIONS
1. Heat wok or large pan with macadamia oil over medium-high
heat.
2. Add pork cubes and cook for about 5 minutes.
3. Add broccoli, zucchini, onion, garlic and stir-fry for about
2 minutes.
4. Add broth and sodium sauce and keep stirring for another 2-3
minutes.
5. Add mint leaves, stir, and serve.

Per Serving
CALORIES: 229
PROTEIN : 32g
CARBS : 5g
FAT : 9g

To view more of our simple and healthy recipe ideas please visit our Recipe Page.

For more information about how MaxNRG Personal Training can assist you with your diet and fitness needs check out our Nutrition page on our website.

MaxNRG Personal Training
16 Sherbourne Road, Gladstone Park VIC 3043
0403 741 278
view our local listing for more info >>
https://www.maxnrgpt.com.au

Categories
Nutrition

Healthy Recipe #51 – Dinner

The Team at MaxNRG Personal Training aim to provide you with weekly healthy recipes which include breakfast, lunch, dinner, smoothies and the occasional dessert recipe idea that will not only revive your taste buds but take you a step closer to reaching a leaner, healthier you!

Previously we gave you two tasty Dinner recipe ideas –  Orange Cream Icey Smoothie and Peachy Cream Smoothie and now try this weeks delicious snack recipes.

This weeks two new healthy snack options are:

  • TANDOORI PORK
  • CHILI PORK – SLOW COOKED

PORK TANDOORI

INGREDIENTS
RECIPE MAKES 4 SERVINGS
• 1 pound pork tenderloin
• 1/3 cup plain greek yogurt
• Juice of 1 lime
• 1 small onion, sliced
• 1 tablespoon minced fresh
ginger
• 2 large garlic cloves, finely
chopped
• 1 tablespoon paprika
• 1 teaspoon ground coriander
• ¼ teaspoon cayenne pepper
• Salt

DIRECTIONS
1. Stir together yogurt, lime juice, onion, ginger, garlic, paprika,
coriander, salt, and cayenne pepper in small bowl.
2. Put pork in large shallow baking dish and spread yogurt mixture
all over. Cover with aluminum foil.
3. Preheat oven at 350oF.
4. Place pork in the oven and bake for about 35 minutes.

Per Serving
CALORIES: 203
PROTEIN : 33g
CARBS : 2g
FAT : 7g

CHILI PORK – SLOW COOKED

INGREDIENTS
RECIPE MAKES 4 SERVINGS
• 1 pound pork tenderloin, cubed
• 2 big tomatoes, diced
• 1 small onion, chopped
• 1 green bell pepper, diced
• 1 clove garlic, crushed
• 1 tablespoon chili powder
• ½ cup water

DIRECTIONS
1. Transfer the pork to a slow cooker (or in a baking dish).
2. Stir in the tomatoes, water, onion, pepper, garlic, chilli powder.
3. Cover the slow cooker, set it to low, and let it cook for 6 hours
(or 45 minutes at 350oF in cooking in oven).

Per Serving
CALORIES: 182
PROTEIN : 30g
CARBS : 2g
FAT : 6g
To view more of our simple and healthy recipe ideas please visit our Recipe Page.

For more information about how MaxNRG Personal Training can assist you with your diet and fitness needs check out our Nutrition page on our website.

MaxNRG Personal Training
16 Sherbourne Road, Gladstone Park VIC 3043
0403 741 278
view our local listing for more info >>
https://www.maxnrgpt.com.au

Categories
Nutrition

Healthy Recipe #49 – Dinner

The Team at MaxNRG Personal Training aim to provide you with weekly healthy recipes which include breakfast, lunch, dinner, smoothies and the occasional dessert recipe idea that will not only revive your taste buds but take you a step closer to reaching a leaner, healthier you!

Previously we gave you two tasty breakfast recipe ideas –  Choc Peanut Butter Oat Muffins and Spinach & Egg Wrap and now try this weeks delicious dinner recipes.

This weeks two new healthy dinner options are:

  • CHICKEN-ALMOND STIR-FRY
  • THAI CHICKEN BASIL STIR-FRY

CHICKEN-ALMOND STIR-FRY

INGREDIENTS
RECIPE MAKES 2 SERVINGS
• 2 boneless, skinless chicken
breasts (4oz each), cooked and
cut into cubes
• 1 tablespoon soy sauce
• ¼ cup low sodium chicken broth
• 1 clove garlic, crushed
• 1 teaspoon fresh ginger, grated
• 2 teaspoons coconut oil
• ¼ cup slivered almonds
• 1 cup broccoli florets
• 1 cup snow peas, cut in half
• 1 cup mushrooms, sliced
• 2 scallions, cut into pieces
about 1 inch (2.5 cm) long

DIRECTIONS
1. Make sure all ingredients are chopped, sliced, and grated before cooking.
Once ready, stir together the soy sauce, broth, garlic, and ginger.
2. Heat 1 teaspoon of coconut oil in a wok or large pan over high heat.
3. Add the almonds and stir-fry them until they’re light golden.
Remove and set aside.
4. Heat another teaspoon of coconut oil in the pan and add the broccoli,
snow peas, mushrooms, and scallions to the pan. Stir-fry for about 5
minutes or until just barely tender-crisp. Add the chicken and stir-fry
for about 1 minute and toss everything together well.
5. Cover and simmer for 3 to 4 minutes.
6. Top with the almonds and serve.

Per Serving
CALORIES: 238
PROTEIN : 32g
CARBS : 5g
FAT : 10g

THAI CHICKEN BASIL STIR-FRY

INGREDIENTS
RECIPE MAKES 4 SERVINGS
• 4 boneless, skinless chicken
breasts (4oz each)
• 2 tablespoons thai fish sauce
• 2 tablespoons soy sauce
• Pinch of stevia
• 2 teaspoons dried basil
• 1 teaspoon red pepper flakes
• 2 teaspoons coconut oil
• 2 cloves garlic, crushed
• 1 small onion, sliced
• 3 cups green beans
(cut each bean in 3-4 pieces)

DIRECTIONS
1. Combine the fish sauce, soy sauce, stevia in a blender. Blend for
several seconds, then turn off the blender. Add the basil and red
pepper flakes, set aside.
2. Heat 1 teaspoon of oil in a wok or pan over high heat and add
the garlic, chicken, and onion and stir-fry for 3 to 4 minutes.
Add the green beans and continue to stir-fry until the chicken is
cooked through.
3. Stir the fish sauce mixture into the stir-fry. Turn the heat
to medium, cover, and simmer for 2 to 3 minutes
(the beans should be tender-crisp).

Per Serving
CALORIES: 198
PROTEIN : 31g
CARBS : 5g
FAT : 6g

To view more of our simple and healthy recipe ideas please visit our Recipe Page.

For more information about how MaxNRG Personal Training can assist you with your diet and fitness needs check out our Nutrition page on our website.

MaxNRG Personal Training
16 Sherbourne Road, Gladstone Park VIC 3043
0403 741 278
view our local listing for more info >>
https://www.maxnrgpt.com.au

Categories
Nutrition

Healthy Recipe #46 – Dinner

The Team at MaxNRG Personal Training aim to provide you with weekly healthy recipes which include breakfast, lunch, dinner, smoothies and the occasional dessert recipe idea that will not only revive your taste buds but take you a step closer to reaching a leaner, healthier you!

Previously we gave you two tasty breakfast recipe ideas –  Chocolate French Toast and Mixed Omelette and now try this weeks delicious dinner recipes.

This weeks two new healthy dinner options are:

  • SALSA MARINATED STEAK
  • SPANISH STEAK

SALSA MARINATED STEAK

INGREDIENTS
RECIPE MAKES 2 SERVINGS
• 2 sirloin steaks (4oz each)
• 1/3 cup salsa
• 2 tablespoons lime juice
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• ¼ teaspoon ground cumin

DIRECTIONS
1. Make marinade: combine salsa, lime juice, garlic, oregano,
and cumin. Reserve 2 tablespoons marinade.
2. Place beef steaks in a re-sealable plastic bag and add remaining
marinade (minus 2 tablespoons), turning to coat.
3. Close bag securely and marinate in refrigerator 6 to 8 hours
(or overnight), turning occasionally.
4. Cook in a pan or on a grill, brush
with the reserved marinade as it cooks.

Per Serving
CALORIES: 203
PROTEIN : 33g
CARBS : 2g
FAT : 7g

SPANISH STEAK

INGREDIENTS
RECIPE MAKES 4 SERVING
• 1 pound beef round steak
• 1 cup sliced onion
• ½ cup chopped celery
• 1 green bell pepper,
sliced in rings
• 2 teaspoons dried parsley
• 1 tablespoon Worcestershire
sauce
• 1 tablespoon mustard
• 1 tablespoon chilli powder
• 1 cup tomato sauce
• 2 teaspoons minced garlic

DIRECTIONS
1. Put half the onion, celery, and green pepper in slow cooker.
2. Cut steak into serving-size pieces (4oz) and place steak pieces
in slow cooker.
3. Combine parsley, garlic, Worcestershire sauce, mustard, tomato
sauce, and remaining half onion, celery, green pepper, and pour
over steak.
4. Cover and cook on low 6-8 hours.

Per Serving
CALORIES: 192
PROTEIN : 28g
CARBS : 5g
FAT : 7g

To view more of our simple and healthy recipe ideas please visit our Recipe Page.

For more information about how MaxNRG Personal Training can assist you with your diet and fitness needs check out our Nutrition page on our website.

MaxNRG Personal Training
16 Sherbourne Road, Gladstone Park VIC 3043
0403 741 278
view our local listing for more info >>
https://www.maxnrgpt.com.au

Categories
Nutrition

Healthy Recipes #42 – Dinner

The Team at MaxNRG Personal Training aim to provide you with weekly healthy recipes which include breakfast, lunch, dinner, smoothies and the occasional dessert recipe idea that will not only revive your taste buds but take you a step closer to reaching a leaner, healthier you!

Previously we gave you two tasty Snacks recipe ideas –  Cottage Tuna Salsa and Double Almond Cottage Cheese and now try this weeks delicious Dinner recipes.

This weeks two new healthy Dinner options are:

  • MEXICAN BEEF ROAST
  • BEEF WITH ASIAN MUSHROOM SAUCE

MEXICAN BEEF ROAST

INGREDIENTS
RECIPE MAKES 4 SERVINGS
• 1 pound beef round roast
• 1 can (14 oz) no-salt-added
stewed tomatoes
• 1 cup salsa
• 2 diced green chillies
• 1 small onion, cut in chunks
• 1 green bell pepper, sliced

DIRECTIONS
1. Place roast in slow cooker.
2. In a bowl, combined stewed tomatoes, salsa,
green chillies, onion and green pepper.
3. Spoon over meat.
4. Cover and cook on low 8 to 10 hours or until
the meat is tender but not dry.

Per Serving
CALORIES: 191
PROTEIN : 28g
CARBS : 4g
FAT : 7g

BEEF WITH ASIAN MUSHROOM SAUCE

INGREDIENTS
RECIPE MAKES 4 SERVINGS
• 1 pound lean red meat of your
choice, cut in strips
• 12 big sliced mushrooms
• 3 tablespoons soy sauce
• 4 tablespoons Greek yogurt
• 2 cloves garlic, minced
• ½ cup low sodium beef broth
• 2 scallions, chopped
• Salt and pepper

DIRECTIONS
1. Put the mushrooms in a slow cooker and place the beef on top.
2. Scatter the garlic, and salt over it.
3. In a bowl mix the broth, Greek yogurt, soy sauce, and pour
around the beef.
4. Cover the slow cooker, set it to low, and let it cook for 6 hours.
5. When the time’s up, remove the beef from the slow cooker and
put it on a platter.
6. Top with the scallion, and serve.

Per Serving
CALORIES: 198
PROTEIN : 33g
CARBS : 3g
FAT : 6g
To view more of our simple and healthy recipe ideas please visit our Recipe Page.

For more information about how MaxNRG Personal Training can assist you with your diet and fitness needs check out our Nutrition page on our website.

MaxNRG Personal Training
16 Sherbourne Road, Gladstone Park VIC 3043
0403 741 278
view our local listing for more info >>
https://www.maxnrgpt.com.au

Categories
Nutrition

Healthy Recipes #38 – Dinner

The Team at MaxNRG Personal Training aim to provide you with weekly healthy recipes which include breakfast, lunch, dinner, smoothies and the occasional dessert recipe idea that will not only revive your taste buds but take you a step closer to reaching a leaner, healthier you!

Previously we gave you two tasty Dinner recipe ideas –  Easy Meat Balls and Italian Zucchini Meat Loaf and now try this weeks delicious new Dinner recipes.

This weeks two new healthy Dinner options are:

  • CHILLI LIME PORK STRIPS
  • PESTO GRILLED PORK CHOPS

CHILLI LIME PORK STRIPS

INGREDIENTS
RECIPE MAKES 4 SERVINGS
• 1 pound pork tenderloin
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 tablespoon lime juice

DIRECTIONS
1. Slice the pork as thinly as you can into small strips.
2. Heat the oil in a large pan over medium-high heat and add the
pork.
3. Stir-fry the pork strips until they’re nearly done, about
6 to 7 minutes, then stir in the chilli powder and lime juice.
4. Continue stirring and cooking for another 3 to 4 minutes.

Per Serving
CALORIES: 201
PROTEIN : 30g
CARBS : 0g
FAT : 9g

PESTO GRILLED PORK CHOPS

INGREDIENTS
RECIPE MAKES 4 SERVINGS
(4 PORK CHOPS)
• 4 pork chops (4oz each,
trimmed of all fat)
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• ¼ cup fresh basil leaves
• ¼ cup fresh bay leaves
• Grated zest of ½ lemon
• 2 tablespoons water
• Salt

DIRECTIONS
1. To make pesto, put garlic in food processor and pulse until
chopped. Add basil, parsley, and lemon zest and pulse until
chopped. Add water, oil, and pinch of salt then process until
almost smooth. Transfer to serving dish.
2. Cook in a large pan over medium-high heat, about 5 minutes
per side or until cooked.
3. Coat pork with pesto as it cooks. Serve with remaining pesto.

Per Serving
CALORIES: 219
PROTEIN : 30g
CARBS : 0g
FAT : 11g

To view more of our simple and healthy recipe ideas please visit our Recipe Page.

For more information about how MaxNRG Personal Training can assist you with your diet and fitness needs check out our Nutrition page on our website.

MaxNRG Personal Training
16 Sherbourne Road, Gladstone Park VIC 3043
0403 741 278
view our local listing for more info >>
https://www.maxnrgpt.com.au

Categories
Nutrition

Healthy Recipes #37 – Dinner

The Team at MaxNRG Personal Training aim to provide you with weekly healthy recipes which include breakfast, lunch, dinner, smoothies and the occasional dessert recipe idea that will not only revive your taste buds but take you a step closer to reaching a leaner, healthier you!

Previously we gave you two tasty Snack recipe ideas –  Cajun-Style Sweet Potatoes and Curried Sweet Potatoes and now try this weeks delicious Dinner recipes.

This weeks two healthy Dinner options are:

  • EASY MEAT BALLS
  • ITALIAN ZUCCHINI MEAT LOAF

EASY MEAT BALLS

INGREDIENTS
RECIPE MAKES 4 SERVINGS
(20 MEATBALLS)
• 1 pound of extra lean ground
beef (or any ground lean red
meat)
• ½ cup of minced onion
• 2 egg whites
• 1 egg
• ¼ cup oat bran
• 2 tablespoons low fat parmesan
• 1 teaspoon oregano
• ½ teaspoon garlic powder
• 1 teaspoon of dried parsley
• 2 tablespoons of skim milk
• Salt and pepper

DIRECTIONS
1. In a large bowl, mix all the ingredients together.
2. Shape into balls, 20 meat balls total.
3. Bake for 25 minutes at 200C.

Per Serving
CALORIES: 233
PROTEIN : 34g
CARBS : 4g
FAT : 9g

ITALIAN ZUCCHINI MEAT LOAF

INGREDIENTS
RECIPE MAKES 4 SERVINGS
• 1 pounds extra lean ground
beef (or any extra lean red
meat)
• 2 tablespoons olive oil
• 1 small tomato, diced finely
• 2 medium zucchini, chopped
• 1 medium onion, chopped
• 2 cloves garlic, crushed
• 1 teaspoon dry parsley
• 1 egg
• ¾ cup low fat parmesan
• Salt and pepper

DIRECTIONS
1. Preheat the oven to 200C
2. Heat 1 tablespoon olive oil in a pan and sauté the zucchini,
onion, and garlic in it for 5 minutes.
3. Let the vegetables cool a bit and then put them in a big bowl with
the beef, tomato, parsley, egg, cheese, salt, and pepper.
4. Using clean hands, mix the ingredients.
5. Take the meat mixture and put it in a big loaf pan, or a glass dish.
6. Bake for 35 to 40 minutes.

Per Serving
CALORIES: 263
PROTEIN : 36g
CARBS : 5g
FAT : 11g

To view more of our simple and healthy recipe ideas please visit our Recipe Page.

For more information about how MaxNRG Personal Training can assist you with your diet and fitness needs check out our Nutrition page on our website.

MaxNRG Personal Training
16 Sherbourne Road, Gladstone Park VIC 3043
0403 741 278
view our local listing for more info >>
https://www.maxnrgpt.com.au

Categories
Nutrition

Healthy Recipe #33 – Dinner

The Team at MaxNRG Personal Training aim to provide you with weekly healthy recipes which include breakfast, lunch, dinner, smoothies and the occasional dessert recipe idea that will not only revive your taste buds but take you a step closer to reaching a leaner, healthier you!

Previously we gave you two tasty Breakfast recipe ideas –  Blueberry Brad Protein Muffins and Blueberry Protein Pancakes and now try this weeks delicious breakfast recipes.

This weeks two healthy Dinner options are:

  • “FRIED” CHICKEN FINGERS
  • CASHEW-CRUSTED CHICKEN

“FRIED” CHICKEN FINGERS

INGREDIENTS
RECIPE MAKES 4 SERVINGS
(16 FINGERS)
• 4 cooked chicken breasts
(4oz each)
• 2 egg whites
• 1 teaspoon coconut oil
• ½ cup bran buds
• ½ cup oatmeal
• 1 teaspoon onion powder
• Salt and pepper

DIRECTIONS
1. Preheat oven to 300C. Prepare baking sheet by coating with coconut
oil. Cut chicken breasts into 4 equal strips (you should have 16 strips
total). Set aside. Grind oatmeal and bran buds in a food processor
. Next, combine all dry ingredients in a large container
with a tightly fitting lid. Shake well. This is your coating mixture.
2. Add egg whites in a medium bowl. Dip each strip in the egg whites.
Then dip each strip (finger) in the coating mixture. Make sure each
piece is well coated.
3. Place on the baking sheet. When all of your chicken has been coated
and your baking sheet is full, place in the oven and bake for 10 minutes
or until golden. Then turn the fingers
and bake for an additional 5-6 minutes.

Per Serving
CALORIES: 215
PROTEIN : 30g
CARBS : 17g
FAT : 3g

CASHEW-CRUSTED CHICKEN

INGREDIENTS
RECIPE MAKES 4 SERVINGS
(4 BREASTS)
• 4 boneless, skinless chicken
breasts (4oz each)
• 2/3 cup raw cashew pieces
• ¼ teaspoon paprika
• 1 egg
• 2 tablespoons macadamia oil
• Salt and pepper

DIRECTIONS
1. Put the cashew pieces in a food processor and grind them
to a fine texture. Place them out onto a plate and add the salt,
pepper, and paprika, mixing the whole thing well. Set aside.
2. Break the egg into another plate with a rim around it (or large bowl).
3. Dip each chicken breast into the egg and then into the cashew
mixture, coating both sides. Add macadamia oil in pan over
medium to medium-high heat and add the chicken.
4. Sauté until it’s golden on both sides and cooked through
about 5 minutes per side.

Per Serving
CALORIES: 257
PROTEIN : 29g
CARBS : 6g
FAT : 13g

To view more of our simple and healthy recipe ideas please visit our Nutrition Page

MaxNRG Personal Training
16 Sherbourne Road, Gladstone Park VIC 3043
0403 741 278
view our local listing for more info >>
https://www.maxnrgpt.com.au