Friday, October 9, 2009

In celebration........

The Biggest Loser is one of my favorite shows and I am loving this season so far. To celebrate here are some recipes we have tried and liked from the Biggest Loser cook book.


The amounts of seasonings seemed very high to me. I catered it to our taste, but here is the exact recipe. Adapt where you think needed.
1/4 C lemon juice
3 1/2 T garlic
2 T olive oil
2 T rosemary
1 2/3 t sage
1 1/2 T honey
1 1/2 t pepper
3/4 t salt
1 lb. chicken breast-cubed
divide onto 4 skewers, grill, bake or broil.
makes 4-160 calorie servings.
From the biggest loser cook book.

Enchilada Chicken

4-4 oz chicken breasts
2 t mexican seasoning-salt free
4 T enchilada sauce
brown in a skillet
top with 2 oz/. light cheese cover skillet and let melt
top with cilantro

Makes4 servings, 162 calories each
From the biggest loser cook book

Mandarin Orange Chicken

3 T OJ concentrate
3 T low sodium soy sauce
1 T garlic
1 T sesame oil
1 t chili garlic sauce or chili paste(I used Tabasco)
3/4 C unsweetened mandarin oranges
6, 4 oz chicken breasts
Marinade and bake at 400 for 25-30 minutes
makes 6-4 oz servings
183 calories a serving
From the biggest loser cook book.


2 egg whites
1/2 C oats
1/4 C milk
1/2 C Fresh Parsley of Basil(if not fresh, don't put as much)
1 T onion
1/2 t garlic powder
1/4 t salt
1/2 t oregano
1/8 t red pepper
1 lb. ground beef 96% lean

Makes 36, 1&1/4 inch balls
Bake at 400 for 7-10 minutes
Makes 4, 8 meatball servings
Each serving is 194 calories

from the biggest loser cook book

I made these the other night with spaghetti squash. It was a yummy, guilt free meal.

Sweet Potato Hashbrowns

1 lb. Sweet Potato-peeled and diced
1/2 C. Bell Pepper- diced
3/4 C. Onion- diced
1 1/2 t. Olive Oil
1 1/2 t. Minced Garlic
1/4 t. Paprika
Red Pepper to taste
Salt & Pepper to taste

Cook potatoes and 1/2 of the olive oil for about 10-15 minutes. Add everything else and cook on medium low until all is tender.

Makes 4 servings. Each serving is 125 calories.
From the biggest loser cook book.

Friday, October 2, 2009

Artichoke Dip

This is a good fall appetizer.
8 oz. cream cheese
1/2 C mayo
1/2 C sour cream
1 C shredded parmesan cheese-divided
1 clove of garlic
1 jar of artichoke hearts-drained and chopped
salt & pepper
Mix all ingredients together except cheese, reserve 1/4 C set aside.
Pour mixture into a pan about 9X9 size. Top with the remaining cheese.
Bake at 350, for 20-25 minutes until bubbly.
Serve with crackers or chips. I like to use Ritz, Wheat Thins and Triskits.