STRENGTH-BUILDER'S STUFFED MUSHROOMS
Ingredients:
Olive oil spray
4 medium button mushrooms
2 teaspoons chopped fresh flat leaf parsley
1½ tablespoons crumbled fat-free feta cheese
½ teaspoon extra-virgin olive oil
1/8 teaspoon cayenne, or to taste
Instructions
Preheat the oven to 425°F. Lightly mist a small baking dish with oil spray.
Pull the stems from the mushrooms by gently twisting the stem until it comes loose and pulls from the mushroom top. Mince the stems and place in a small mixing bowl. Place the caps in the reserved baking dish stem-side up.
Add the parsley, cheese, oil, and cayenne to the bowl. Stir to mix well. Spoon the mixture evenly onto the reserved mushroom caps. Divide the remaining mixture evenly among the mushroom caps, mounding the filling on each cap.
Bake for 12 to 15 minutes, or until they are tender. Let the mushrooms stand to cool slightly before serving.
***Makes 1 serving
Per serving: 48 calories, 4 g protein, 3 g carbohydrates, 3 g fat, trace saturated fat, trace polyunsaturated fat, 2 g monounsaturated fat, 0 mg cholesterol, <1 g fiber, 157 mg sodium.
http://www.biggestloserclub.com/ © 2008 Rodale Inc., All Rights Reserved.
Friday, September 18, 2009
Biggest Loser - Recipes - New Orleans Rubbed Chicken with Apricot-Mustard Sauce
NEW ORLEANS RUBBED CHICKEN WITH APRICOT MUSTARD SAUCE
Ingredients:
1 tablespoon dried thyme
½ tablespoon ground black pepper
1 teaspoon garlic powder
½ teaspoon cayenne, to taste
1/8 teaspoon salt
4 small (4 ounces each) boneless, skinless chicken breasts, trimmed of visible fat
1 teaspoon extra virgin olive oil
1/3 cup apricot 100% fruit preserves
2 tablespoons spicy brown mustard
Instructions
Preheat the grill to high heat.
In a small bowl, combine the thyme, black pepper, garlic powder, 1/2 to 1 teaspoon cayenne to taste, and salt. Mix to blend.
Place the chicken on a large plate or platter. Drizzle with the oil. Rub to coat the chicken evenly with the oil. Sprinkle the reserved seasoning mixture over the chicken. Rub to coat evenly. Cover with plastic wrap. Refrigerate for at least 10 minutes for the seasonings to flavor the chicken.
Meanwhile, spoon the preserves into a small microwaveable bowl. Cook on low power in 15-second intervals, or until melted. Stir in the mustard until well blended. Set aside.
Place the chicken on the grill and reduce the heat to medium move away from direct heat. Cook for 3 to 5 minutes per side, or until no longer pink and the juices run clear. Serve each breast with 2 1/2 tablespoons of the reserved sauce spooned over the top.
***Makes 4 servings
Per serving (1 chicken breast + 2 tablespoons of sauce): 197 calories, 26 g protein, 15 g carbohydrates, 3 g fat, <1 g saturated fat, trace polyunsaturated fat, 1 g monounsaturated fat, 66 mg cholesterol, 1 g fiber, 245 mg sodium
http://www.biggestloserclub.com/ © 2008 Rodale Inc., All Rights Reserved.
Ingredients:
1 tablespoon dried thyme
½ tablespoon ground black pepper
1 teaspoon garlic powder
½ teaspoon cayenne, to taste
1/8 teaspoon salt
4 small (4 ounces each) boneless, skinless chicken breasts, trimmed of visible fat
1 teaspoon extra virgin olive oil
1/3 cup apricot 100% fruit preserves
2 tablespoons spicy brown mustard
Instructions
Preheat the grill to high heat.
In a small bowl, combine the thyme, black pepper, garlic powder, 1/2 to 1 teaspoon cayenne to taste, and salt. Mix to blend.
Place the chicken on a large plate or platter. Drizzle with the oil. Rub to coat the chicken evenly with the oil. Sprinkle the reserved seasoning mixture over the chicken. Rub to coat evenly. Cover with plastic wrap. Refrigerate for at least 10 minutes for the seasonings to flavor the chicken.
Meanwhile, spoon the preserves into a small microwaveable bowl. Cook on low power in 15-second intervals, or until melted. Stir in the mustard until well blended. Set aside.
Place the chicken on the grill and reduce the heat to medium move away from direct heat. Cook for 3 to 5 minutes per side, or until no longer pink and the juices run clear. Serve each breast with 2 1/2 tablespoons of the reserved sauce spooned over the top.
***Makes 4 servings
Per serving (1 chicken breast + 2 tablespoons of sauce): 197 calories, 26 g protein, 15 g carbohydrates, 3 g fat, <1 g saturated fat, trace polyunsaturated fat, 1 g monounsaturated fat, 66 mg cholesterol, 1 g fiber, 245 mg sodium
http://www.biggestloserclub.com/ © 2008 Rodale Inc., All Rights Reserved.
Biggest Loser - Recipes - Bacon & Egg Burrito
ENERGIZING BACON & EGG BREAKFAST BURRITO
Ingredients:
Olive oil cooking spray
3 large egg whites
1 strip nitrate-free turkey bacon, chopped
¼ cup chopped onion
2 tablespoons seeded, chopped fresh tomatoes
2 tablespoons whole wheat flour, 96% fat-free tortilla (8” diameter)
2 tablespoons (1/2 ounce) finely shredded Cabot® 75% Light Cheddar cheese
2 teaspoons red taco sauce
Instructions
Coat a small microwaveable bowl with cooking spray. Add the egg whites. Set aside.
Set a small nonstick 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 coat with cooking spray. Set over medium-high heat and add the bacon. Cook, stirring occasionally, for about 2 minutes. Add the onion. Cook for 1 to 2 minutes, or until the bacon is crisp.
Add the tomatoes. Cook for about 1 minute, or until just heated. Remove the bacon mixture to a bowl. Cover to keep warm. Place the tortilla in the pan and return to medium-high heat. Cook for about 30 seconds per side, or until just warm.
Meanwhile, microwave the egg whites on low power for 30 seconds. Continue microwaving in 30-second intervals until they are just a bit runny on top. Stir them with a fork, breaking into large pieces. If they are still undercooked, cook them in 10-second intervals until just done. Stir in the reserved bacon mixture.
Place the tortilla on a serving plate. Sprinkle on the cheese leaving about 2” bare on one end, in an even strip (about 3” wide) running across the center. Top with the reserved egg white mixture and drizzle on the taco sauce. Fold the bare end of the tortilla up over the filling, and then fold the sides of the tortilla over the middle. Serve immediately.
Makes 1 serving
Per serving: 251 calories, 24 g protein, 30 g carbohydrates, 5 g fat, <1 g saturated fat, trace polyunsaturated fat, trace monounsaturated fat, 28 mg cholesterol, 3 g fiber, 630 mg sodium
http://www.biggestloserclub.com/ © 2008 Rodale Inc., All Rights Reserved.
Ingredients:
Olive oil cooking spray
3 large egg whites
1 strip nitrate-free turkey bacon, chopped
¼ cup chopped onion
2 tablespoons seeded, chopped fresh tomatoes
2 tablespoons whole wheat flour, 96% fat-free tortilla (8” diameter)
2 tablespoons (1/2 ounce) finely shredded Cabot® 75% Light Cheddar cheese
2 teaspoons red taco sauce
Instructions
Coat a small microwaveable bowl with cooking spray. Add the egg whites. Set aside.
Set a small nonstick 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 coat with cooking spray. Set over medium-high heat and add the bacon. Cook, stirring occasionally, for about 2 minutes. Add the onion. Cook for 1 to 2 minutes, or until the bacon is crisp.
Add the tomatoes. Cook for about 1 minute, or until just heated. Remove the bacon mixture to a bowl. Cover to keep warm. Place the tortilla in the pan and return to medium-high heat. Cook for about 30 seconds per side, or until just warm.
Meanwhile, microwave the egg whites on low power for 30 seconds. Continue microwaving in 30-second intervals until they are just a bit runny on top. Stir them with a fork, breaking into large pieces. If they are still undercooked, cook them in 10-second intervals until just done. Stir in the reserved bacon mixture.
Place the tortilla on a serving plate. Sprinkle on the cheese leaving about 2” bare on one end, in an even strip (about 3” wide) running across the center. Top with the reserved egg white mixture and drizzle on the taco sauce. Fold the bare end of the tortilla up over the filling, and then fold the sides of the tortilla over the middle. Serve immediately.
Makes 1 serving
Per serving: 251 calories, 24 g protein, 30 g carbohydrates, 5 g fat, <1 g saturated fat, trace polyunsaturated fat, trace monounsaturated fat, 28 mg cholesterol, 3 g fiber, 630 mg sodium
http://www.biggestloserclub.com/ © 2008 Rodale Inc., All Rights Reserved.
Biggest Loser - Recipes - Pancakes
| BETTER BLUEBERRY PANCAKES |
| Ingredients: |
| ½ | cup reduced-fat buttermilk | ||
| ½ | cup whole grain oat flour | ||
| 1 | large egg white, lightly beaten | ||
| ½ | teaspoon baking soda | ||
| ¼ | teaspoon vanilla extract | ||
| ¼ | teaspoon salt | ||
| ½ | cup fresh or frozen (not thawed) blueberries | ||
Sugar-free, low-calorie pancake syrup (optional) Instructions: In a small mixing bowl, combine the buttermilk, flour, egg white, baking soda, vanilla, and salt. Whisk just until blended. Stir in the blueberries. Let stand for 10 minutes. Heat a large nonstick skillet over medium 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 lightly with cooking spray. Return the pan to the heat. Pour the batter in 1/8-cup dollops onto the skillet to form 3 or 4 pancakes. Cook for about 2 minutes, or until bubbles appear on the tops and the bottoms are golden brown. Flip. Cook for about 2 minutes, or until browned on the bottom. Transfer to an oven-proof plate. Cover with aluminum foil. Place in the oven to keep warm. With an oven mitt, briefly remove the pan from the heat to mist lightly with cooking spray. Return the pan to the heat. Repeat the procedure with the remaining batter to make 8 pancakes total. Place 4 pancakes on each of 2 serving plates. Serve immediately with I Can’t Believe It’s Not Butter® Spray and/or syrup or fruit spread, if desired. Makes 2 servings; eight 3” pancakes. Per serving: Each 4-pancake serving has: 140 calories, 8 g protein, 20 g carbohydrates, 3 g fat, <1>
| |||
Thursday, September 17, 2009
Easy Nachos
1 can campbells fiesta cheese soup
1 can campbells cheddar cheese soup
1 can green chilies
Some browned hamburger
Black olives
Maybe some salsa…
Chips!
1 can campbells cheddar cheese soup
1 can green chilies
Some browned hamburger
Black olives
Maybe some salsa…
Chips!
Atkins Day 2 - Herbed Scrambled Eggs
Woke at 7am. Walked a mile before breakfast, with weights.
Breakfast:
2 Sausage Patties
3 Herbed Scrambled Eggs
I ate both in a low-carb tortilla as a breakfast burrito...
Felt bad. Took a nap from 11am-2:30!
Walked Nitro 10 blocks. No lunch. Was going to load up the lawnmower to have it repaired, but my mother & father-in-law called and said they would send Larry over to fix the roof, so Devyn and I went and got a snow-cone.
Danny & Larry showed up to fix the roof. Skipped lunch. Bathed, washed my hair because my sister called inviting us all to dinner at Ihop! I'll eat eggs and bacon or something there... ;o)
Danny is working on the lawnmower with Devyn!
Breakfast:
2 Sausage Patties
3 Herbed Scrambled Eggs
I ate both in a low-carb tortilla as a breakfast burrito...
Felt bad. Took a nap from 11am-2:30!
Walked Nitro 10 blocks. No lunch. Was going to load up the lawnmower to have it repaired, but my mother & father-in-law called and said they would send Larry over to fix the roof, so Devyn and I went and got a snow-cone.
Danny & Larry showed up to fix the roof. Skipped lunch. Bathed, washed my hair because my sister called inviting us all to dinner at Ihop! I'll eat eggs and bacon or something there... ;o)
Danny is working on the lawnmower with Devyn!
Atkins Day 1 - Cheddar Cheese Soup
I seem to have stalled on my weight loss (even with all the exercise), so I'm taking up Atkins Induction again to give it a boost.
Went back to the Atkins.com website to look at the 2 wk meal plan and discovered:
This was so good that I had it twice: once for lunch and once for dinner (with 5 shrimp added).
I had sausage for breakfast and lots of cheese during the day (string, cubed).
Some sites I found looking for a photo of cheddar cheese soup: The Country Cook, Ordinary Recipes Made Gourmet.
A site I found while researching Atkins Induction: Low Carb Confidential and a list of recipes sites that she recommends:
Went back to the Atkins.com website to look at the 2 wk meal plan and discovered:
This was so good that I had it twice: once for lunch and once for dinner (with 5 shrimp added).
I had sausage for breakfast and lots of cheese during the day (string, cubed).
Some sites I found looking for a photo of cheddar cheese soup: The Country Cook, Ordinary Recipes Made Gourmet.
A site I found while researching Atkins Induction: Low Carb Confidential and a list of recipes sites that she recommends:
http://www.lowcarbist.com/
http://www.atkins.com/Recipes.aspx
http://solitarydancer.wordpress.com/
http://cleochatra.blogspot.com/
http://lowcarbohydrate.blogspot.com/
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