Lose weight with ready meals – 4 quick recipes for muffin mybody artist

Lose weight with ready meals – 4 quick recipes for cooking muffle

Are you one of those people who would not call themselves a master chef and would rather eat quick or simple dishes??
Of course you get the best results if you eat as healthy as possible and avoid all kinds of finished products. But even the best plan doesn’t do you much good if you can’t implement it in time. For this reason, we have also developed a few recipes from the "Lose weight with ready meals" category for our bikini body program. These are recipes that you can prepare quickly without having to master certain culinary skills or having to buy a number of ingredients.

A little foretaste?
Here we have four delicious ready-to-eat dishes for you to lose!

Asian vegetables with chicken breast fillet in coconut curry sauce (gluten-free, lactose-free, low carb)

Ingredients for two servings:

  • 1 tbsp coconut oil (or olive oil)
  • 200 g organic chicken breast fillet or shrimp (finely chopped)
  • 1 tbsp curry or turmeric
  • some pepper
  • 800 g Iglo Asia vegetables (half a pack)
  • 200 ml canned coconut milk

Preparation:

Cook the vegetables in a saucepan as described on the packaging.
In the meantime, heat some oil in a pan and fry the chicken breast fillet in it. Then season it with curry and pepper and add the Asian vegetables. Let everything simmer for about 5 minutes and then use coconut milk to remove it. Finished!

Approximate nutritional values ​​(per recipe):
Protein: 61.5 g
Carbohydrates: 43 g
Fat: 51.5 g
Calories: 907 kcal

Vegetables from Tuscany with chicken breast fillet (gluten-free, lactose-free, low carb)

Ingredients for two servings:

  • 1 tablespoon of olive oil
  • 200 g organic chicken breast fillet (finely chopped)
  • some pepper and curry
  • 350 g Iglo vegetables from Tuscany

Preparation:

Heat the oil in a pan and fry the chicken breast fillet in it first. Then season it with pepper and a little curry or turmeric and then add the vegetables of Provence. Finally, fry the vegetables over medium heat until cooked, stirring occasionally. Finished!

Approximate nutritional values:
Protein: 51.5 g
Carbohydrates: 23 g
Fat: 13 g
Calories: 426 kcal

Spicy chicken with pumpkin and sweet potatoes (gluten-free, low carb)

Ingredients for two servings:

  • 1 tablespoon of olive oil
  • 200 g organic chicken breast fillet (finely chopped)
  • some cayenne pepper
  • 1 small onion
  • 350 g igloo pumpkin and sweet potatoes
  • 2 tablespoons of water

Preparation:

Heat the oil in a pan and fry the chicken breast fillet in it first. Then season it with the cayenne pepper and then add the pumpkin and sweet potato mixture together with 2 tablespoons of water. Finally, fry the vegetables over medium heat until cooked, stirring occasionally. Finished!

Approximate nutritional values:
Protein: 54.5
Carbohydrates: 43.5 g
Fat: 31.5 g
Calories: 695 kcal

Penne Creme Spinaci (high carb)

Ingredients for two servings:

  • 1 tablespoon of olive oil
  • 200 g organic chicken breast fillet or salmon (finely chopped)
  • some pepper
  • 1 pack of Iglo Penne Creme Spinaci
  • 4 to 5 tablespoons of water

Preparation:

Heat the oil in a pan and fry the chicken breast fillet in it first. Season it with a little pepper and optionally a little turmeric or curry. Then put the igloo pasta mixture in another large pan and add 4 to 5 tablespoons of water. Then cook the pasta for seven to eight minutes until the sauce has the desired consistency. Finally, serve the pasta with the chicken breast fillet. Finished!

Approximate nutritional values:
Protein: 66 g
Carbohydrates: 77 g
Fat: 34 g
Calories: 903 kcal

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