Bob Harper’s Jumpstart Recipes

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Lunch


Pesto Baked Chicken Salad


Ingredients

1/4 cup arugula pesto (recipe follows) 

4 oz roasted chicken breast, shredded

1/2 cup chopped zucchini

2 Persian cucumbers, chopped

1 plum tomato, sliced

1/2 cup chopped red bell pepper

2 leaves of butter leaf lettuce

Directions

In a medium bowl, mix the pesto with the chicken. Toss with the remaining ingredients.

Nutritional Information per Serving

276 calories, 26 g protein, 19 g carbs, 6 g fat, 5 g fiber

Arugula Pesto


Ingredients

2 cups roughly chopped arugula

1/4 cup low-sodium vegetable broth

1 garlic clove

1 tbsp fresh lemon juice

2 tbsp toasted walnuts or cashews

Directions

In a blender or food processer, process all ingredients until smooth.

Nutritional Information per Serving

68 calories, 2 g protein, 3 g carbs, 6 g fat, 1 g fiber

Red Cabbage Slaw With Steak


Ingredients

4 oz lean steak, cooked and sliced

8 spears roasted asparagus

1 1/2 cups of red cabbage slaw (recipe follows) 

Cracked black pepper

1/4 avocado, sliced

Directions

Heat the steak and asparagus. Place on top of the prepared slaw along with a dash of pepper and the sliced avocado.

Nutritional information per Serving

173 calories, 29 g protein, 15 g carbs, 6 g fat, 10 g fiber

Red Cabbage Slaw


Ingredients

3 cups of shredded cabbage

2 tbsp red wine vinegar

1/2 tbsp chopped fresh oregano

1 tbsp orange juice

Directions

Lightly toss all ingredients and store in an airtight container.

Nutritional Information per Serving

46 calories, 2 g protein, 11 g carbs, 0 g fat, 3 g fiber