If you’re looking for weight maintenance, more energy, better performance, or healthy aging, you’ve come to the right place. With easy-to-follow guides and support included in each of our systems and packs, Isagenix Solutions provide a great road map to guide you toward your ideal self. Looking for ideas for your third meal – the suggested 400- to 600-calorie lunch or dinner that completes a typical system? Here are a few suggestions.

Remember, a typical 400- to 600-calorie meal should fulfill the correct food groups and portion sizes.

Note: You may need to adjust your calorie intake to fit your specific goals.

Top 10: 400- to 600-Calorie Meal Recipes

Here are some of the best 400- to 600-calorie recipes from a few of the 2015 IsaBody™ Finalists and an Isagenix trainer. They are proof that by following the Isagenix System, working out, and eating right, you can look and feel your best.

Salmon Foil Packet---Nicole StroupSalmon Foil Packet

Ingredients:

  • 1 pinch of garlic powder
  • Choice of vegetables (zucchini, yellow squash, green beans)
  • 5-8 oz salmon filet (according to “The Main Course” chart above)
  • 1 tsp pesto (optional)

Directions:

  1. Sprinkle garlic powder over salmon filet.
  2. Place veggies on aluminum foil sheet, and add salmon filet on top.
  3. Add pesto on the top of the fish, if desired. Wrap in foil.
  4. Repeat as needed with multiple salmon filets.
  5. Bake one or more individually wrapped packets at 350 F for 30-40 minutes.

Submitted by Nicole S., 2015 IsaBody Challenge® Finalist

Avocado and Tuna--Jill Knight

Avocado and Tuna

Ingredients:

  • 2 avocados
  • 1 can albacore tuna packed in water (drained and rinsed)
  • Lemon juice
  • ½ cup cooked quinoa or ½ cup sweet potato/yam

Directions:

  1. Cut open, and pit avocados.
  2. Spoon a heap of tuna into avocado crater.
  3. Drizzle with lemon juice.
  4. Serve. Pair with cooked quinoa or sweet potato/yam.

Yields 4 servings.

Submitted by Jill Knight, Isagenix Trainer and Personal Trainer to the Coovers

Chicken drumsticks--Ryan EmmonsChicken Drumsticks

Ingredients:

  • 2-3 chicken drumsticks/legs
  • Olive oil
  • Sea salt
  • Pepper
  • Lemon juice
  • Oregano
  • Choice of vegetables (steamed broccoli, yellow or orange bell peppers)
  • ⅓-½ cup walnuts

Directions:

1. Coat chicken with olive oil, and place on baking sheet. Bake in oven until skin is crispy.
2. Mix lemon juice, olive oil, and oregano to taste. Steam vegetables, and top with lemon juice mixture.
3. Sprinkle with sea salt and pepper to taste.
4. Serve with walnuts, and enjoy!

Submitted by Ryan E., 2015 IsaBody Challenge Finalist

Shish Kabobs--Nicole StroupShish Kabobs

Ingredients:

Use desired amount of the following:

  • Organic chicken breasts
  • Pesto
  • Bell peppers
  • Zucchini
  • Yellow zucchini
  • Sausage (optional)
  • Garlic powder
  • Avocado cooking spray
  • Corn on the cob
  • Fruit

Directions:

  1. Slice chicken breasts, and toss in pesto.
  2. Slice veggies.
  3. Place on skewers, alternating meat and veggies, as desired.
  4. Sprinkle with garlic powder, and spray with avocado cooking spray.
  5. Bake at 350 F for 40 minutes.
  6. Serve with corn on the cob and fruit.

Submitted by Nicole S., 2015 IsaBody Challenge Finalist

Lettuce Wraps--Jill KnightChicken Lettuce Wraps

Ingredients:

  • 1 lb chicken (cut into 1-inch pieces)
  • 1 onion (diced)
  • 1 garlic clove (minced)
  • 1 orange bell pepper (diced)
  • 5-6 white mushrooms (diced)
  • 3 celery stalks (diced)
  • 3 carrots (sliced)
  • 2 tsp rice vinegar
  • 1 tbsp coconut aminos
  • Ground ginger to taste
  • 1 tsp crushed red pepper flakes (optional)
  • 1 pinch of sea salt and black pepper
  • 2 tbsp coconut oil
  • 1-2 heads romaine lettuce
  •  ½ cup beans or ½ cup cooked rice

Directions:

  1. Heat coconut oil in large skillet over medium heat.
  2. Add onion, celery, pepper, and garlic. Sauté for 2 to 3 minutes.
  3. Add chicken. Sauté for 4 to 5 minutes until brown, stirring frequently.
  4. Add bell pepper, mushrooms, and carrots. Sauté for 3 to 4 minutes, stirring frequently.
  5. Add rice vinegar, coconut aminos, ground ginger, and crushed red pepper flakes. Stir to coat.
  6. Season with sea salt and black pepper.
  7. Sauté another 2 to 3 minutes or until the chicken is cooked through.
  8. Transfer to a serving platter with lettuce.
  9. Spoon 2 tablespoons of chicken mixture into a lettuce leaf, fold over, and enjoy! Serve with beans or cooked rice.

Submitted by Jill Knight, Isagenix Trainer and Personal Trainer to the Coovers

Chicken and RiceChicken and Rice

Ingredients:

  • ½ cup cooked brown rice
  • 4 egg whites
  • ½ cup zucchini
  • ½ cup sweet corn
  • 4 oz chicken breast
  • 1 tbsp coconut oil
  • 1 dash of salt

Directions:

  1. Cook rice, egg whites, zucchini, and corn with the coconut oil in large skillet.
  2. Top with grilled chicken.
  3. Sprinkle salt on top. Serve.

Submitted by Jesse J., 2015 IsaBody Challenge Finalist

Beef Bacon Slices--Ryan EmmonsBeef Bacon Slices

Ingredients:

  • Beef, sliced into 4-5 pieces
  • Coconut oil
  • Grape tomatoes
  • Sunflower seeds

Directions:

1. Heat coconut oil in pan on medium heat. Place beef in pan, and cook to taste.
2. Serve with grape tomatoes and sunflower seeds.

Submitted by Ryan E., 2015 IsaBody Challenge Finalist

Zoodles and Shrimp--Nicole StroupZoodles and Shrimp

Ingredients:

  • 2 zucchini
  • 2 avocados
  • 2 garlic cloves
  • ⅓ cup olive oil
  • 2 tbsp basil or ½ cup fresh basil leaves
  • 1 pinch of pepper
  • Shrimp
  • Cherry tomatoes

Directions:

  1. Using a spiralizer, cut uncooked zucchini to form noodles.
  2. In a separate bowl, mix avocados, garlic cloves, olive oil, basil, and pepper in a small food processor to create “avocado sauce.”
  3. Add avocado sauce to zucchini noodles.
  4. Top with cooked shrimp and cherry tomatoes.

Submitted by Nicole S., 2015 IsaBody Challenge Finalist

Veggie Burgers--Jill KnightVeggie Burgers

  • 2 tbsp coconut oil
  • 1 cup onion (chopped)
  • 1 tsp curry powder
  • ½ tsp ground coriander
  • ½ tsp crushed fennel seeds
  • 1 ½ cups white button mushrooms (chopped)
  • 1 ½ cups chickpeas (cooked and drained)
  • 1 cup carrots (grated)
  • ¼ cup walnuts (chopped)
  • 3 tbsp cilantro (chopped)
  • 1 pinch of sea salt
  • ¼ tsp black pepper
  • Almond or coconut flour

Directions:

  1. Warm 1 tablespoon of coconut oil in a medium nonstick skillet over medium-high heat. Add onion, curry powder, coriander, and fennel. Cook, stirring frequently, until onion starts to soften (about 2 minutes). Add mushrooms and stir.
  2. Cover and cook mixture for 4 minutes, or until liquid pools in the pan. Uncover and cook until the liquid is evaporated (about 3 minutes).
  3. Transfer the mixture into a food processor, add chickpeas, and pulse until well chopped. Transfer the mixture into a bowl. Add carrots, walnuts, cilantro, sea salt, and black pepper and mix well.
  4. Lightly dust hands with flour. Shape the mixture into 4-inch patties (makes approximately 6 patties).
  5. Warm the remaining oil in a large skillet over medium heat. Place the patties in the pan, and cook for about 4 minutes, or until browned on the bottom. Flip and cook until heated through.

Submitted by Jill Knight, Isagenix Trainer and Personal Trainer to the Coovers

Baked Salmon--Ryan EmmonsBaked Salmon

Ingredients:

  • Salmon filet
  • Lemon
  • Feta cheese
  • Choice of veggies (sliced cucumber or steamed cauliflower)
  • ⅓-½ cup pecans

Directions:

1. Place salmon on baking sheet. Bake at 350 F until cooked.
2. Squeeze lemon over salmon and top filet with cheese.
3. Serve with veggies and pecans.

Submitted by Ryan E., 2015 IsaBody Challenge Finalist

Try one of these delicious recipes today or share one of your own by emailing Recipes@IsagenixCorp.com.