booboocraig
Silver Member
Winning Fried Chicken
Daniel from Biggest Loser 7 says this is "stinkin' awesome!"
173 Calories, 29g Protein, 9g Carbohydrates, 2g Fat, 66mg Cholesterol, 1g Fiber, 171mg Sodium
Yield: Serves 2
Ingredients
3 Tbsp. fat-free plain yogurt
4 large fresh basil leaves, chopped
1 tsp. chopped fresh oregano leaves
1 tsp. chopped fresh thyme leaves
1/4 tsp. garlic powder
pinch of salt
pinch of ground black pepper
4 Tbsp. Ian's Whole Wheat Panko Breadcrumbs, or finely crushed Wasa Light Rye Crispbread
2 small 1/4-pound boneless, skinless chicken breasts, trimmed of visible fat
Mustard or low-fat, low-sodium marinara sauce to taste (optional)
Instructions
Preheat the oven to 400 degrees F. Lightly mist a small nonstick baking sheet with olive oil spray.
In a medium shallow bowl, combine the yogurt, basil, oregano, thyme, garlic powder, salt and pepper. Stir to mix well.
Place 2 tablespoons of bread crumbs or crushed crispbread in another medium shallow bowl. Set next to the yogurt mixture. Dip one chicken breast into the yogurt mixture to coat. Transfer to the crumbs to coat evenly. Place on the prepared baking sheet. Add the remaining two tablespoons crumbs to the owl. Repeat the procedure with the second breast. Place on the baking sheet, not touching the other breast.
Bake for 10 minutes. Flip the chicken and bake for 8-10 minutes, or until no longer pink. Serve immediately with mustard or marinara sauce on the side, if desired.
Biggest Loser Breakfast Sausage
Season and prepare ground pork for a healthier option for this breakfast staple.
Nutrition Facts (per patty): 72 calories, 12 g protein, 1 g carbohydrates, 2 g fat (less than 1 g saturated), 37 mg cholesterol, trace fiber, 101 mg sodium
Yield: 4 sausage patties
Ingredients
1/2 pound extra-lean ground pork or pork tenderloin, ground
1 tablespoon minced red onion
1 1/2 teaspoons minced garlic
1/2 teaspoon dried thyme
1/4 teaspoon ground sage
1/4 teaspoon cayenne
1/4 teaspoon ground black pepper
1/8 teaspoon salt
Instructions
In a medium mixing bowl, combine the pork, onion, garlic, thyme, sage, cayenne, black pepper, and salt. With clean hands or a fork, mix well.
Divide the mixture into 4 equal parts. Shape each into a ball. On a sheet of waxed paper, flatten one ball into a 4 inch-diameter patty. Repeat with the remaining balls.
Place any patties that won’t immediately be cooked in a single layer or stacked between sheets of waxed paper in an airtight plastic container. Refrigerate for up to 3 days or freeze for up to 1 month.
To cook, select a skillet that’s the appropriate size to hold the patty or patties to be cooked in a single layer.
Set the skillet over medium-high heat until it is hot enough for a spritz of water to sizzle on it.
With an oven mitt, briefly remove the pan from the heat to mist with olive oil spray. Set the patty or patties in the pan. Cook for 1 to 2 minutes per side, or until just starting to brown and no longer pink inside.
Serve your breakfast sausage immediately.
Chicken "Fried" Steak
It’s essential to pound the meat and allow it to soak in buttermilk before cooking it. That way, even a lean cut of meat like top round will still be tender like fattier cuts traditionally used in this dish.
1 pound trimmed top round steak, preferably grass fed
1 cup low-fat buttermilk
¾ cup all-natural whole wheat panko-style bread crumbs
1 teaspoon garlic powder
¾ teaspoon freshly ground black pepper, plus more to taste
½ teaspoon paprika
¼ teaspoon ground turmeric
⅛ teaspoon salt
2 pinches ground red pepper
Olive oil spray (propellant free)
In a small bowl, combine the buttermilk, flour, egg white, baking soda, vanilla, salt, and water. Whisk until just blended. Let stand for 10 minutes.
Place the steak on a clean, flat work surface. Using the toothed side of a meat mallet, pound it on both sides, until it is 1⁄4" thick. Cut it into 4 equal pieces. Place the pieces in a medium plastic bag and pour the buttermilk over them. Marinate in the refrigerator for at least 6 hours or overnight.
Place 2 sheets of waxed paper or parchment paper on a clean, flat work surface.
Add the panko to the bowl of a food processor fitted with a chopping blade. Process until they are fine crumbs. Spoon the bread crumbs onto a plate.
In a small bowl, mix the garlic powder, black pepper, paprika, turmeric, salt, and red pepper.
Remove 1 steak from the buttermilk and let any excess drip off. Over a sheet of waxed paper, sprinkle both sides of the steak evenly with about one-quarter of the spice mixture. Immediately transfer the steak to the crumbs. Coat both sides. Then place the breaded steak on the second sheet of waxed paper. Repeat with the remaining steaks, placing them side by side so they don’t touch on the paper. Mist the tops of both sides of the steaks with spray and sprinkle with additional pepper to taste.
Place a large nonstick skillet over medium-high heat. When hot, mist it with spray. Cook the steaks for 1 to 3 minutes per side, or until the breading is crisp on the outside and the insides are cooked to desired doneness (be careful not to overcook the steaks—if you do, the breading will become soggy and fall off the steaks). Lightly mist the finished steaks with spray and serve immediately.
Makes 4 servings
Per serving: 166 calories, 27 g protein, 11 g carbohydrates (1 g sugar), 4 g fat, 2 g saturated fat, 51 mg cholesterol, 2 g fiber, 159 mg sodium
Yakitori Beef Skewers
A delicious departure from tradition from The Biggest Loser Flavors of the World Cookbook
This Japanese-American uses ground beef because it's so easy (no trimming required), and you can mix up the meat in advance and pop the skewers on the grill when ready.
Makes 4 servings
Ingredients
I recommend using 6" skewers, but these tasty bites are just as delicious no matter what size of skewer you use!
1 pound 96% lean ground beef, preferably grass fed
1 teaspoon freshly minced garlic
1 teaspoon minced peeled fresh ginger
2 teaspoons finely chopped whole scallions
1 tablespoon + 1 teaspoon all-natural low-sodium soy sauce
Sea salt, to taste
All-natural, no-sugar-added Japanese dressing (I used Follow Your Heart Organic Creamy Miso Ginger Dressing), optional (see note)
Instructions
Soak 8 (6") wooden skewers in water for at least 30 minutes (or have metal skewers ready). Preheat a grill to high.
Add the beef, garlic, ginger, scallions, and soy sauce to a medium bowl. Mix well to combine. Season with salt.
Divide the mixture into 8 equal portions. Take 1 portion and shape it around a skewer, flattening the meat so it's about 1 1/2" wide and covers about 5" of the skewer's length. Place the finished skewer on a dinner plate. Repeat with the remaining meat mixture and skewers. Transfer the plate to the freezer and let the skewers sit about 10 minutes.
Grill the skewers for 2 to 3 minutes per side, or until the meat is cooked through and no longer pink. Divide the yakitori among 4 serving plates, and serve immediately, alongside the dressing for dipping, if desired.
Note: Be careful not to overdo the dressing or the dipping. Each tablespoon of my suggested dressing adds 40 calories, 3.5 grams of fat, and 120 milligrams of sodium.
Per serving (2 skewers): 135 calories, 23 g protein, < 1 g carbohydrates (trace sugar), 5 g fat, 2 g saturated fat, 60 mg cholesterol, trace fiber, 196 mg sodium
Biggest Loser Recipes: Flavors of the World Cookbook
Chicken Cacciatore
A rich and satisfying dish from The Biggest Loser Flavors of the World Cookbook
This dish contains a whopping 28 grams of protein and only 3 grams of fat! It really benefits from the addition of a little extra salt for optimal flavor. Add as little as possible, according to your taste.
Ingredients
2 teaspoons whole grain oat flour
1/4 teaspoon sea salt, plus more to taste
1/4 teaspoon ground black pepper, plus more to taste
4 (4-ounce) trimmed boneless, skinless chicken breasts, pounded to 1/2" thickness
1 teaspoon extra-virgin olive oil
1 1/2 cups chopped sweet onion
1 cup red bell pepper strips, about 3" long and 1/4"-1/2" wide
2 teaspoons freshly minced garlic
1/2 cup dry white wine
1 can (14 1/2 ounces) all-natural no-salt-added diced tomatoes in juice
1 tablespoon all-natural drained capers
1 teaspoon dried basil
1/2 teaspoon dried oregano
Makes 4 servings
Instructions
Combine the flour, salt, and pepper on a dinner plate and use a fork to mix until they are well combined.
Pat the chicken breasts dry with a paper towel. Dip one breast at a time into the flour mixture and coat on all sides, being sure to shake off any excess flour. Transfer them, side by side, to a clean dinner plate (don't stack them on top of each other).
Place a large nonstick skillet with a lid over medium-high heat. When hot, add the olive oil. Immediately add the chicken in a single layer and cook for 2 to 3 minutes per side, or until golden brown. Remove the chicken to a plate. Add the onion, bell pepper, garlic, and wine to the pan. Stir for 3 to 5 minutes, or until the wine reduces slightly. Add the tomatoes, capers, basil, and oregano and stir to combine.
Place the chicken breasts in the sauce, completely coating them. Bring the sauce to a simmer. Cover the pan, reduce the heat to medium-low, and cook for 20 to 25 minutes, or until the chicken is tender and no longer pink. Season with salt and pepper. Serve.
Per serving (1 chicken breast + 3/4 cup sauce): 219 calories, 28 g protein, 13 g carbohydrates (4 g sugar), 3 g fat, < 1 g saturated fat, 66 mg cholesterol, 3 g fiber, 260 mg sodium
Rosemary Skewered Chicken with Orange Glaze
An inventive and flavorful appetizer from Biggest Loser.
230 Calories per serving (about 5 pieces of chicken)
Yield: Serves 6
Ingredients
Watch Curtis Stone prepare this recipe on Biggest Loser.
Juice of 3 oranges
1 Tbsp. Dijon mustard
1 Tbsp. honey
2 garlic cloves, finely chopped
1 Tbsp. finely chopped peeled fresh ginger
4 boneless skinless chicken breasts, cut into 1 inch cubes
6 large sprigs of rosemary about 10 to 12 inches long, with half the leaves removed
Instructions
Preheat a grill or grill pan on medium high heat.
Place the orange juice into a small saucepan and cook over medium heat until the orange juice has the consistency of a very thin syrup. Add the Dijon, honey, garlic, and ginger and continue cooking over medium heat for 2 to 3 minutes. Remove from heat to allow flavors to meld and reserve.
Evenly divide the cubed chicken among the rosemary sprigs and skewer the chicken onto the exposed part of the rosemary sprigs.
Lightly brush the grill with oil and grill chicken for 1 to 2 minutes on each side or until the internal temperature of the chicken reaches 165 degrees F on an instant read thermometer.
Remove skewers from the grill to a serving plate, drizzle with the orange sauce and serve immediately.
Apple Crumble
Chef Rocco's healthy alternative to traditional apple pie.
120 Calories/serving
Yield: Serves 6-7
Ingredients
Apples
10 Granny Smith Apples
2 pints fresh Raspberries
1 Tbsp Brown Sugar
1/4 tsp Vanilla Extract
1/4 tsp Cinnamon
4 oz. Apple Juice
1/2 a Lemon, Juiced
Crumble Topping
3 cups Low Fat Granola
2 Tbsp. Canola Oil
1/2 cup Whipped Egg White
Other
Mint
Fat Free Greek yogurt
Source: Chef Rocco DiSpiritio for Biggest Loser
Instructions
Preheat oven to 350 degrees. Lightly coat an 11 inch baking dish with cooking oil spray. Set aside.
In a nonstick sauté pan, cook apples and spices in apple juice until tender add raspberries and sauté for 2 minutes.
Place cooked seasoned apples/raspberry mixture in prepared baking dish.
In a medium mixing bowl, combine crumble ingredients.
Put crumble on top of apples.
Place in preheated oven for 15 minutes or until golden brown and bubbly. Garnish with a dollop of Greek yogurt and mint sprig.
Vanilla Cupcakes with Banana Frosting
A 60-calorie cupcake recipe from Biggest Loser's Curtis Stone.
Per Cupcake: Calories 60, Total Fat 0g, Sat Fat g 0g, Cholesterol 5mg, Sodium 190mg, Total Carb 10g, Dietary Fiber 1g, Sugar 4g, Protein 5g
Yield: Serves 14
Ingredients
5 organic egg whites
Pinch of salt
3 tablespoons honey
2 teaspoons vanilla extract
1/4 cup nonfat Greek yogurt
1/2 cup whole wheat flour
1 teaspoon baking powder
Raspberry Frosting:
1 cup nonfat cream cheese, at room temp
1 cup fresh raspberries
Fresh raspberries to garnish
Banana Frosting:
1 cup nonfat cream cheese
1/2 ripe banana
Instructions
Preheat the oven to 325F.
Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape.
Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract.
Fold in the yogurt.
In a separate medium mixing bowl combine the flour and baking powder and mix well.
Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula.
Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.
Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.
Remove from the oven and cool the cupcakes at room temp.
Mix the cream cheese and the banana in a medium mixing bowl until well incorporated, leaving small chunks of banana throughout the frosting.
Once cool, spread a little of the banana frosting over the cupcakes and top each with a raspberry
Serve
Daniel from Biggest Loser 7 says this is "stinkin' awesome!"
173 Calories, 29g Protein, 9g Carbohydrates, 2g Fat, 66mg Cholesterol, 1g Fiber, 171mg Sodium
Yield: Serves 2
Ingredients
3 Tbsp. fat-free plain yogurt
4 large fresh basil leaves, chopped
1 tsp. chopped fresh oregano leaves
1 tsp. chopped fresh thyme leaves
1/4 tsp. garlic powder
pinch of salt
pinch of ground black pepper
4 Tbsp. Ian's Whole Wheat Panko Breadcrumbs, or finely crushed Wasa Light Rye Crispbread
2 small 1/4-pound boneless, skinless chicken breasts, trimmed of visible fat
Mustard or low-fat, low-sodium marinara sauce to taste (optional)
Instructions
Preheat the oven to 400 degrees F. Lightly mist a small nonstick baking sheet with olive oil spray.
In a medium shallow bowl, combine the yogurt, basil, oregano, thyme, garlic powder, salt and pepper. Stir to mix well.
Place 2 tablespoons of bread crumbs or crushed crispbread in another medium shallow bowl. Set next to the yogurt mixture. Dip one chicken breast into the yogurt mixture to coat. Transfer to the crumbs to coat evenly. Place on the prepared baking sheet. Add the remaining two tablespoons crumbs to the owl. Repeat the procedure with the second breast. Place on the baking sheet, not touching the other breast.
Bake for 10 minutes. Flip the chicken and bake for 8-10 minutes, or until no longer pink. Serve immediately with mustard or marinara sauce on the side, if desired.
Biggest Loser Breakfast Sausage
Season and prepare ground pork for a healthier option for this breakfast staple.
Nutrition Facts (per patty): 72 calories, 12 g protein, 1 g carbohydrates, 2 g fat (less than 1 g saturated), 37 mg cholesterol, trace fiber, 101 mg sodium
Yield: 4 sausage patties
Ingredients
1/2 pound extra-lean ground pork or pork tenderloin, ground
1 tablespoon minced red onion
1 1/2 teaspoons minced garlic
1/2 teaspoon dried thyme
1/4 teaspoon ground sage
1/4 teaspoon cayenne
1/4 teaspoon ground black pepper
1/8 teaspoon salt
Instructions
In a medium mixing bowl, combine the pork, onion, garlic, thyme, sage, cayenne, black pepper, and salt. With clean hands or a fork, mix well.
Divide the mixture into 4 equal parts. Shape each into a ball. On a sheet of waxed paper, flatten one ball into a 4 inch-diameter patty. Repeat with the remaining balls.
Place any patties that won’t immediately be cooked in a single layer or stacked between sheets of waxed paper in an airtight plastic container. Refrigerate for up to 3 days or freeze for up to 1 month.
To cook, select a skillet that’s the appropriate size to hold the patty or patties to be cooked in a single layer.
Set the skillet over medium-high heat until it is hot enough for a spritz of water to sizzle on it.
With an oven mitt, briefly remove the pan from the heat to mist with olive oil spray. Set the patty or patties in the pan. Cook for 1 to 2 minutes per side, or until just starting to brown and no longer pink inside.
Serve your breakfast sausage immediately.
Chicken "Fried" Steak
It’s essential to pound the meat and allow it to soak in buttermilk before cooking it. That way, even a lean cut of meat like top round will still be tender like fattier cuts traditionally used in this dish.
1 pound trimmed top round steak, preferably grass fed
1 cup low-fat buttermilk
¾ cup all-natural whole wheat panko-style bread crumbs
1 teaspoon garlic powder
¾ teaspoon freshly ground black pepper, plus more to taste
½ teaspoon paprika
¼ teaspoon ground turmeric
⅛ teaspoon salt
2 pinches ground red pepper
Olive oil spray (propellant free)
In a small bowl, combine the buttermilk, flour, egg white, baking soda, vanilla, salt, and water. Whisk until just blended. Let stand for 10 minutes.
Place the steak on a clean, flat work surface. Using the toothed side of a meat mallet, pound it on both sides, until it is 1⁄4" thick. Cut it into 4 equal pieces. Place the pieces in a medium plastic bag and pour the buttermilk over them. Marinate in the refrigerator for at least 6 hours or overnight.
Place 2 sheets of waxed paper or parchment paper on a clean, flat work surface.
Add the panko to the bowl of a food processor fitted with a chopping blade. Process until they are fine crumbs. Spoon the bread crumbs onto a plate.
In a small bowl, mix the garlic powder, black pepper, paprika, turmeric, salt, and red pepper.
Remove 1 steak from the buttermilk and let any excess drip off. Over a sheet of waxed paper, sprinkle both sides of the steak evenly with about one-quarter of the spice mixture. Immediately transfer the steak to the crumbs. Coat both sides. Then place the breaded steak on the second sheet of waxed paper. Repeat with the remaining steaks, placing them side by side so they don’t touch on the paper. Mist the tops of both sides of the steaks with spray and sprinkle with additional pepper to taste.
Place a large nonstick skillet over medium-high heat. When hot, mist it with spray. Cook the steaks for 1 to 3 minutes per side, or until the breading is crisp on the outside and the insides are cooked to desired doneness (be careful not to overcook the steaks—if you do, the breading will become soggy and fall off the steaks). Lightly mist the finished steaks with spray and serve immediately.
Makes 4 servings
Per serving: 166 calories, 27 g protein, 11 g carbohydrates (1 g sugar), 4 g fat, 2 g saturated fat, 51 mg cholesterol, 2 g fiber, 159 mg sodium
Yakitori Beef Skewers
A delicious departure from tradition from The Biggest Loser Flavors of the World Cookbook
This Japanese-American uses ground beef because it's so easy (no trimming required), and you can mix up the meat in advance and pop the skewers on the grill when ready.
Makes 4 servings
Ingredients
I recommend using 6" skewers, but these tasty bites are just as delicious no matter what size of skewer you use!
1 pound 96% lean ground beef, preferably grass fed
1 teaspoon freshly minced garlic
1 teaspoon minced peeled fresh ginger
2 teaspoons finely chopped whole scallions
1 tablespoon + 1 teaspoon all-natural low-sodium soy sauce
Sea salt, to taste
All-natural, no-sugar-added Japanese dressing (I used Follow Your Heart Organic Creamy Miso Ginger Dressing), optional (see note)
Instructions
Soak 8 (6") wooden skewers in water for at least 30 minutes (or have metal skewers ready). Preheat a grill to high.
Add the beef, garlic, ginger, scallions, and soy sauce to a medium bowl. Mix well to combine. Season with salt.
Divide the mixture into 8 equal portions. Take 1 portion and shape it around a skewer, flattening the meat so it's about 1 1/2" wide and covers about 5" of the skewer's length. Place the finished skewer on a dinner plate. Repeat with the remaining meat mixture and skewers. Transfer the plate to the freezer and let the skewers sit about 10 minutes.
Grill the skewers for 2 to 3 minutes per side, or until the meat is cooked through and no longer pink. Divide the yakitori among 4 serving plates, and serve immediately, alongside the dressing for dipping, if desired.
Note: Be careful not to overdo the dressing or the dipping. Each tablespoon of my suggested dressing adds 40 calories, 3.5 grams of fat, and 120 milligrams of sodium.
Per serving (2 skewers): 135 calories, 23 g protein, < 1 g carbohydrates (trace sugar), 5 g fat, 2 g saturated fat, 60 mg cholesterol, trace fiber, 196 mg sodium
Biggest Loser Recipes: Flavors of the World Cookbook
Chicken Cacciatore
A rich and satisfying dish from The Biggest Loser Flavors of the World Cookbook
This dish contains a whopping 28 grams of protein and only 3 grams of fat! It really benefits from the addition of a little extra salt for optimal flavor. Add as little as possible, according to your taste.
Ingredients
2 teaspoons whole grain oat flour
1/4 teaspoon sea salt, plus more to taste
1/4 teaspoon ground black pepper, plus more to taste
4 (4-ounce) trimmed boneless, skinless chicken breasts, pounded to 1/2" thickness
1 teaspoon extra-virgin olive oil
1 1/2 cups chopped sweet onion
1 cup red bell pepper strips, about 3" long and 1/4"-1/2" wide
2 teaspoons freshly minced garlic
1/2 cup dry white wine
1 can (14 1/2 ounces) all-natural no-salt-added diced tomatoes in juice
1 tablespoon all-natural drained capers
1 teaspoon dried basil
1/2 teaspoon dried oregano
Makes 4 servings
Instructions
Combine the flour, salt, and pepper on a dinner plate and use a fork to mix until they are well combined.
Pat the chicken breasts dry with a paper towel. Dip one breast at a time into the flour mixture and coat on all sides, being sure to shake off any excess flour. Transfer them, side by side, to a clean dinner plate (don't stack them on top of each other).
Place a large nonstick skillet with a lid over medium-high heat. When hot, add the olive oil. Immediately add the chicken in a single layer and cook for 2 to 3 minutes per side, or until golden brown. Remove the chicken to a plate. Add the onion, bell pepper, garlic, and wine to the pan. Stir for 3 to 5 minutes, or until the wine reduces slightly. Add the tomatoes, capers, basil, and oregano and stir to combine.
Place the chicken breasts in the sauce, completely coating them. Bring the sauce to a simmer. Cover the pan, reduce the heat to medium-low, and cook for 20 to 25 minutes, or until the chicken is tender and no longer pink. Season with salt and pepper. Serve.
Per serving (1 chicken breast + 3/4 cup sauce): 219 calories, 28 g protein, 13 g carbohydrates (4 g sugar), 3 g fat, < 1 g saturated fat, 66 mg cholesterol, 3 g fiber, 260 mg sodium
Rosemary Skewered Chicken with Orange Glaze
An inventive and flavorful appetizer from Biggest Loser.
230 Calories per serving (about 5 pieces of chicken)
Yield: Serves 6
Ingredients
Watch Curtis Stone prepare this recipe on Biggest Loser.
Juice of 3 oranges
1 Tbsp. Dijon mustard
1 Tbsp. honey
2 garlic cloves, finely chopped
1 Tbsp. finely chopped peeled fresh ginger
4 boneless skinless chicken breasts, cut into 1 inch cubes
6 large sprigs of rosemary about 10 to 12 inches long, with half the leaves removed
Instructions
Preheat a grill or grill pan on medium high heat.
Place the orange juice into a small saucepan and cook over medium heat until the orange juice has the consistency of a very thin syrup. Add the Dijon, honey, garlic, and ginger and continue cooking over medium heat for 2 to 3 minutes. Remove from heat to allow flavors to meld and reserve.
Evenly divide the cubed chicken among the rosemary sprigs and skewer the chicken onto the exposed part of the rosemary sprigs.
Lightly brush the grill with oil and grill chicken for 1 to 2 minutes on each side or until the internal temperature of the chicken reaches 165 degrees F on an instant read thermometer.
Remove skewers from the grill to a serving plate, drizzle with the orange sauce and serve immediately.
Apple Crumble
Chef Rocco's healthy alternative to traditional apple pie.
120 Calories/serving
Yield: Serves 6-7
Ingredients
Apples
10 Granny Smith Apples
2 pints fresh Raspberries
1 Tbsp Brown Sugar
1/4 tsp Vanilla Extract
1/4 tsp Cinnamon
4 oz. Apple Juice
1/2 a Lemon, Juiced
Crumble Topping
3 cups Low Fat Granola
2 Tbsp. Canola Oil
1/2 cup Whipped Egg White
Other
Mint
Fat Free Greek yogurt
Source: Chef Rocco DiSpiritio for Biggest Loser
Instructions
Preheat oven to 350 degrees. Lightly coat an 11 inch baking dish with cooking oil spray. Set aside.
In a nonstick sauté pan, cook apples and spices in apple juice until tender add raspberries and sauté for 2 minutes.
Place cooked seasoned apples/raspberry mixture in prepared baking dish.
In a medium mixing bowl, combine crumble ingredients.
Put crumble on top of apples.
Place in preheated oven for 15 minutes or until golden brown and bubbly. Garnish with a dollop of Greek yogurt and mint sprig.
Vanilla Cupcakes with Banana Frosting
A 60-calorie cupcake recipe from Biggest Loser's Curtis Stone.
Per Cupcake: Calories 60, Total Fat 0g, Sat Fat g 0g, Cholesterol 5mg, Sodium 190mg, Total Carb 10g, Dietary Fiber 1g, Sugar 4g, Protein 5g
Yield: Serves 14
Ingredients
5 organic egg whites
Pinch of salt
3 tablespoons honey
2 teaspoons vanilla extract
1/4 cup nonfat Greek yogurt
1/2 cup whole wheat flour
1 teaspoon baking powder
Raspberry Frosting:
1 cup nonfat cream cheese, at room temp
1 cup fresh raspberries
Fresh raspberries to garnish
Banana Frosting:
1 cup nonfat cream cheese
1/2 ripe banana
Instructions
Preheat the oven to 325F.
Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape.
Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract.
Fold in the yogurt.
In a separate medium mixing bowl combine the flour and baking powder and mix well.
Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula.
Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.
Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.
Remove from the oven and cool the cupcakes at room temp.
Mix the cream cheese and the banana in a medium mixing bowl until well incorporated, leaving small chunks of banana throughout the frosting.
Once cool, spread a little of the banana frosting over the cupcakes and top each with a raspberry
Serve
xx
