Veggies are in the Christmas Mood too!

As I was cutting up the red bell pepper for the black bean dip today I cut the top off and there is a little bitty green pepper growing INSIDE the red one.  I even cut it open to make sure it WAS actually another, completely seperate bell peppers.  Just thought it was kinda cool!

Recipe of the Day - Black Bean Dip

Original Recipe - pg 96 of The Biggest Loser Family Cookbook
1 (15-ounce) can 50% less sodium black beans, drained
1/4 c. chopped onion
1/4 c. chopped green bell pepper
1 large clove of fresh garlic, coarsely chopped
1 Tbsp lime juice, preferably freshly squeezed
1 Tbsp lemon juice, preferable freshly squeezed
1/2 tsp chili powder
1/2 tsp cumin
1/8 tsp ground red pepper, or more to taste
1/4 tsp ground black pepper
1/8 tsp salt
1/3 cup diced fresh tomato

In the bowl of a large food processor fitted with a chopping blade, combine the black beans, onion, bell pepper, black pepper, and salt.  Pulse the ingredients untilthe mixture is paste-like and creamy but still slightly chunky, scraping down the sides of the bowl if necessary.  Transfer the dip to a small, deep bowl and top with the tomatoes.  Serve immediately or refrigerate in an airtight plastic container for up to 3 days.

Makes 7 (1/4 c.) servings

Per serving: 42 calories, 3 g protein, 10 g carbohydrates, trace fat (trace saturated), 0 mg cholesterol, 3 g fiber, 169 mg sodium

My Version
1 16 oz bag of dry black beans
1 chopped sweet yellow onion
1 chopped bell pepper
5 cloves of garlic, coarsely chopped
2 generous squirts of lime juice
2 generous squirts of lemon juice
Chili powder
Cumin
Ground Red Pepper
Black Pepper
Salt
Diced Tomatoes

Night before: Rinse and sort beans.  Combine black beans with 6-8 cups of cold water and let soak overnight.

Boil beans over med-hi heat for approximately 2 hours until tender. 

Put all ingredients, except tomatoes, in a food processor with a chop blade.  Process until to the desired consistancy.  Mine was pretty thick like the original recipe suggests.  At one point it seemed a little on the thick side, so I added more lemon and lime juice (that's where the two squirts came in).  I didn't measure the spices, so mine came out a little spicy for the kids, but to me it was really good...VERY garlicky, but all the ingredients can be adjusted to your family's tastes.

*I ate mine with celery and carrots, but you can also use your favorite chips or crackers, or even better...MAKE your own chips! mmmmmm

Recipe of the Day - Grape "Granita"

Original Recipe - Pg 196 & 197 of The Biggest Loser Family Cookbook
2 cups seedless grapes, frozen (red and black grapes make this pretty)
2 tsp honey

Place the grapes and honey in a food processor fitted with a chopping blade.  Process, scraping down the bowl of the processor if necessary, until the grapes are very finely chopped and mostly smooth in texture.  Divide between 2 chilled martini glasses or dessert bowls and serve.

Makes 2 (generous 3/4 cup) servings

Per Serving: 135 calories, 1 g protein, 27 g carbohydrates, less than 1 g fat (trace saturated), 0 mg cholesterol, 2 g fiber, 3 mg sodium

My Version
I basically just didn't measure, otherwise I did everything the same as the recipe.  However I highly recommend measuring the honey at least.  It was ok, but I wasn't crazy about the combination of honey and grapes, but I'm not a huge honey fan anyway.  I may completely forego the honey next time and see what happens.

Yogurt Parfait

This isn't a recipe from any cook book or anything.  It's just a little something a threw together and it was YUMMY!  Thought I'd share.

1 cup low fat vanilla yogurt
1/4 cup Bear Naked fruit and nut granola
1/4 cup dried mixed berries

Layer and enjoy :)  I had mine for breakfast, but it could easily be a healthy dessert option too!

Recipe of the Day - BBQ Bacon Meatloaf

Original Recipe - pg 124 & 125 of The Biggest Loser Family Cookbook
Olive Oil Spray
1 cup chopped red onion
4 slices extra lean turkey bacon, chopped
2/3 c old fashioned oats
1/2 c fat free milk
1 pound extra lean ground chicken breast
2 large egg whites, lightly beaten
1 clove fresh garlic, minced
1 tsp Worcestershire sauce
1/8 tsp salt
1/3 cup BBQ sauce (7 grams carbohydrates or less per 2 Tbsps)

Preheat the oven to 350 F.  Lightly mist a 9" x 5" x 3" nonstick loaf pan with olive oil spray.

Place a medium nonstick skillet over medium-high hear.  Lightly mist the pan with spray and add the onion and bacon.  Cook, stirring, for 6 to 8 minutes, or until the onion is tender and just barely starting to brown and the bacon is crisped.  Remove the pan from the heat and allow the mixture to cool.

Combine the oats and milk in a medium mixing bowl and stir to mix.  Let the mixture stand for 3 minutes, or until the oats begin to soften.  Add the cooled onion and bacon mixture, the chicken, egg whites, garlic, Worcestershire sauce, and salt.  With a fork or clean hands, mix the ingredients until well combined.

Transfer the mixture to the prepared pan and spread so the top is flat.  Spread the barbecue sauce evenly over the top.  Bake for 35 to 40 minutes, or until the chicken is completely cooked through and no longer pink.  Lef the loaf sit for 10 before cutting into 8 slices to serve.

Makes 4 servings

Per Serving: 258 calories, 35 g protein, 20 g carbohydrates, 3 g fat (trace saturated), 76 mg cholesterol, 2 g fiber, 529 mg sodium

My Version
Olive Oil Spray
1 chopped sweet yellow onion
1/3 lb of turkey bacon, chopped
2/3 cup Quaker oats
1/2 cup fat free milk
1 pound ground beef (93/7)
2 large egg whites, lightly beaten
Several cloves or garlic, minced
Worcestershire sauce (I don't measure)
Sweet Baby Rays Honey BBQ Sauce

Preheat the over to 350.  Lightly mist a metal loaf pan with spray.

Combine onions, bacon, and garlic in a skillet over medium-high heat until onions are tender and bacon is starting to crisp.

Combine the oats & milk in a medium glass mixing bowl and stir to mix.  Let the mixture stand until the oats are stoftened.  Add the bacon mixture (I did not allow mine to cool for time's sake), ground beef, egg whites, & Worcestershire sauce.  With your hands (the best kitchen tool you have) mix until well combined.

Transfer the mixture to the prepared loaf pan.  Top with BBQ sauce and bake for 45-50 minutes or until the beef is no longer pink. 

*NOTE* I did not let the loaf sit long enough and it virtually fell apart when I tried to remove a slice.  Letting it set is essential to a neat slice.

This meatloaf is soooooooo yummy!  All 4 of the kids gobbled it up like it was the last thing they were eating for a week.  Almost all of them had two helpings!  I encourage you to increase or decrease ingredients to your own taste.  I LOVE onions and garlic so I included more than the original recipe called for.  The flavors of the two were definitely present but not overpowering.  I absolutely LOVED this one and it will be a frequent meal in our house!

*As you can see I enjoyed mine with raw baby carrots and pear halves (canned in 100% juice)

Recipe of the Day - Fruit "Rollup"

Next time your kids want the sugary plastic like "Fruit Rollups".  Hand them one of these.  Guaranteed it tastes better and is a TON better for them!

1 mini tortilla (corn, flour, whole wheat, etc)
Whipped Cream Cheese
Fruit of Choice (I used bananas, but just about any would be yummy)

Spread cream cheese on tortilla, top with fruit and ROLL UP! Easy huh?

Recipe of the Day - Thin and Crispy Gourmet Hula Pizza

Original Recipe - pg 84 & 85 of The Biggest Loser Family Cookbook
1 (about 8") low-fat, whole wheat flour tortilla
2 Tbsp traditional barbecue sauce (7 grams carbohydrates of less per 2 Tbsp serving)
1/4 oz (about 2 Tbsp) goat cheese crumbles
2 Tbsp drained canned diced pineapple in juice, or drained pineapple rings in juice chopped into bite-sized pieces
1 1/2 tsp finely chopped cilantro, or more to taste

Preheat the oven to 400 F

Place the tortilla on a medium nonstick baking sheet.  Bake for 2-4 minutes per side or until crisp.  If air bubbles form while baking, poke them with a fork, then use a spatula or oven mitt to carefully press the air out.

Remove from the over and top evenly with the sauce, then the cheese, pineapple, and cilantro.  Bake the pizza for 2-4 minutes longer, or until the cheese is completely melted.  Slice into 8 wedges and serve.

Makes 1 serving

Per serving: 217 calories, 7 g protein, 35 g carbohydrates, 7 g fat (2 g saturated), 10 mg cholesterol, 2 g fiber, 484 mg sodium

My Version
6 mini corn tortillas
1 can of pineapple tidbits in juice
Sweet Baby Ray's Honey Barbecue Sauce
Whole Milk Mozzarella Cheese

Preheat oven to 400 F.

Bake tortillas on an ungreased baking sheet for 2-4 minutes on each side.

Top with toppings and bake for an additional 2-4 minutes.

Cut in quarters and serve.

Makes 6 servings

Recipe of the Day - Broccoli & Cheddar Mini Frittatas

Original Recipe - pg 17 of The Biggest Loser Family Cookbook
Olive Oil Spray
1 c chopped steamed broccoli
2 c egg substitute
2 ozs (1 cup) finely shredded Cabot's 75% Light Cheddar Cheese, or your favorite low-fat Cheddar

Preheat the oven to 350 F.  Lightly mist 8 cups of a nonstick standard muggin tin with the olive oil spray.

Divide the broccoli evenly among the cups (2 Tbsp in each).  Then divide the egg substitute evenly among the cups (1/4 c each).  Bake the frittatas for 7-9 minutes, or until almost set.

Sprinkle the cheese evenly over the tops of the frittatas.  Bake for 8-10 minutes longer, or until the egg is no longer runny and the cheese is melted.  Transfer the muffin tin to a cooling rack and allow the frittatas to rest for 2 minutes before serving.

Makes 4 (2 frittata) servings.

Per Serving: 102 calories, 18 g protein, 4 g carbohydrates, 2 g fat (less than 1 g saturated), 5 mg cholesterol, 1 g fiber, 362 mg sodium

My Version
Frozen Cut Broccoli
1 egg per frittata being made
Cheddar Cheese

Preheat oven to 350 F.

Drop a couple pieces of broccoli in each cup of a standard muffin pan.

Beat all eggs together and spoon or pour egg mixture in to cups until near full.  Bake for 7-9 minutes or until almost set.

Sprinkle the cheese over the top of the frittatas and bake for an additional 8-10 minutes until egg is no longer runny and cheese is melted.

*I paired mine with a peach and spinach salad topped with poppyseed dressing for lunch.

**NOTE** You may notice I did not use olive oil or any other kind of spray.  The reason this is is because I used my new Pampered Chef Muffin Pan.  It has a nonstick coating and there is absolutely NO need for any type of spray or oil.  Even with eggs and cheese!!  Amazing right?

Recipe of the Day - Pizza Burgers

*Due to technical difficulty there is not a photo of this recipe available*

Original Recipe - pg 50 & 51 of The Biggest Loser Family Cookbook
1 pound 96% lean ground beef
1 tsp dried oregano
1/2 tsp garlic powder
1/2 to 1 tsp crushed red pepper flakes, or to taste
1/4 tsp salt
3 ozs low-fat mozzarella cheese, thinly sliced
1/2 c. Main Event Marinara Sauce (page 162) or other low-fat, lower-sodium, low-sugar marinara sauce
4 whole grain or whole wheat hamburger buns, split

Preheat grill to high heat.

In a large bowl, mix the beef, oregano, garlic powder, red pepper flakes, and salt until well combined.  Divide the mixture into 4 equal portions and shape into balls, packing them tightly as you do.  Press each into a patty that is about 1/2"larger than the diameter of the buns.

Grill the burgers for about 2 minutes per side for medium rare, or until desired doneness (do not smash the burgers with a spatula)  About 1 minute before they are done, divide the cheese slices among the tops and let melt.

Meanwhile, spoon the sauce into a medium microwave-safe bowl.  Microwaveon low until hot, 30 to 60 seconds.  Place the bun halves, cut sides down, on an upper grill rack or away from direct flame for about 20 seconds, or until toasted.

Place each bun bottom on a serving plate, toasted side up.  Place the patties, cheese side up, on top of the bun bottoms.  Spread 2 Tbsp sauce on each but top, flip atop the patties, and serve.

Makes 4 servings

Per serving: 304 calories, 32 g protein, 27 g carbohydrates, 9 g fat (3 g saturated), 68 mg cholesterol, 5 g fiber, 605 mg sodium

My Version
I basically didn't include any of the seasoning (pure accident!).  Topped with leftover italian red sauce and whole milk mozzarella.  We also did not use buns.

Recipe of the Day - Creamy Cherry Sorbet

Original Recipe - pg 202 of The Biggest Loser Family Cookbook
3 c., frozen cherries
2/3 c fat-free, sugar-free vanilla yogurt
2 tsp lime juice, preferrably fresh squeezed
2 to4 packets of sugar substitute (such as Splenda), to taste (optional)

Place the cherries in a food processor fitted with a chopping blade and process until just finely chopped.  Quickly add the yogurt and lime juice and process just until well combined.  Stir in the sugar sustitute, if using.  Divide among 4 martini glasses or bowls and serve.

Makes 4 (about 2/3 c) servings

Per serving: 88 calories, 3 g protein, 20 g carbohyddrates, trace fat (0g saturated), less than 1 g cholesterol, 2 g fiber, 22 mg sodium

I basically didn't measure and I didn't use the lime juice or the sugar substitute.  It was sooooooo good!  Just like ice cream!!

Spice it Up

Here is an article I received from Women's Health about all different kinds of spices.  Thought I would share.

Spices 101

Recipe of the Day - Slow Cooker Apple Porkchops

Original Recipe - allrecipes.com
1 Tbsp canola oil
6 bone-in pork chops
1/2 c apple juice
1/4 c apple cider vinegar
1 1/2 c chicken broth
1 Tbsp brown sugar
1/2 tsp meat tenderizer
1/2 tsp garlic powder
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground black pepper
2 Granny Smith Apples, cored and sliced
1 sweet onion (such as Vidalia), sliced
1/4 head of cabbage, shredded, optional

Heat the canola oil in a skillet over medium-high heat and brown outsides of the pork chops thoroughly, about 5 minutes per side.

Mix together the apple juice, cider vinegar, chicken broth, brown sugar, meat tenderizer, garlic powder nutmeg, ginger, and black pepper ina slow cooker, stirring until the brown sugar has dissolved.  Place the pork chops into the liquid.  Top the chops with apple, onion, and cabbage.  Set the cooker to Low; cook 4-5 hours., turning the chops over in the sauce once or twice.  An instant read thermometer inserted into the center of a chop should read atleast 160 degrees F (70 degrees C)

My Version
Olive Oil
4 boneless pork chops
100% Apple Juice (no sugar added)
1/4 c. Apple Cider Vinegar
1 box of chicken stock
Garlic powder
Ground nutmeg
Ground ginger
Couple handfuls of brown sugar
Fresh Ground Black Pepper
2 Granny Smith Apples, cored & sliced
1 Sweet Yellow Onion
1 Head of cabbage (sliced & diced)

Heat olive oil in a skillet and brown chops.

Meanwhile in a crockpot combine all other ingredients EXCEPT apples, cabbage, & onion.  I did not measure the majority of my ingredients and putting a whole head of cabbage was a complete accident, so I added the remainder of the chicken stock, another handful of brown sugar on top of the cabbage, and another splash of apple juice on top of the brown sugar.  My crockpot was FULL!

Set crockpot on low for 5-6  hours, then switch to "keep warm" overnight. This, too, was not intended.  After the 4-5 hours recommended the cabbage was still crunchy and it was 8 pm, so it was getting too late.  I left it on low for another hour and then switched to "keep warm" until the next day for lunch. (11am)

This recipe was AMAZING!!!!  I was a little skeptical at first, but it was so so so soooooooo good!!!!

Recipe of the Day - Pj Party Faux Kettlecorn

*Due to technical difficulties, a photo of this popcorn is not available*

Air popped popcorn
Melted Butter (the REAL stuff, not that plastic sibling "vegetable oil spread")
Ground Cinnamon
Sugar (YES! REAL sugar too!)
Salt (I used fresh ground sea salt)

Pop the popcorn in to a large bowl (duh!)  Drizzle with melted butter, sprinkle heavily with cinnamon, a smidge of sugar and a smidge of salt.  Toss and Enjoy :)

Recipe of the Day - Strawberry Banana Split

Original Recipe - pg 42 & 43 of The Biggest Loser Family Cookbook
1 1/2 tsp fat free, sugar free hot fudge
1 small (6") banana, peeled and halved lengthwise
1/4 cup fat free, sugar free vanilla yogurt
1/3 cup chopped fresh strawberries
1 Tbsp crunchy high fiber, low sugar cereal (such as grape nuts)

Heat the hot fudge in the microwave or in the top of a double boiler over simmering water until melted.

Arrange the banana halves in a small banana split dish or shallow bowl with the cut sides facing inward.  Spoon the yogurt in the middle.  Top with the strawberries, then the cereal.  Drizzle the fudge evenly over the top and serve.

Makes 1 serving

Per Serving: 195 calories, 5g protein, 46g carbohydrates, less than 1g fat (trace saturated), 2mg cholesterol, 5g fiber, 88mg sodium

My Version
1/2 large banana, halved lengthwise or even quartered (whatever you prefer)
6 frozen, unsweetened strawberries
1/2 c. low-fat vanilla yogurt

Spoon yogurt in to a bowl.  Stick banana halves in, top with strawberries (I left mine whole)

Recipe of the Day - Grilled Chicken Parmesan

I've actually made this one before.  SO GOOD!!!

Original Recipe - pg 116 & 117 of The Biggest Loser Family Cookbook
4 (4 oz) trimmed boneless skinless chicken breasts
Olive oil in a sprayer (not store-bought spray that contains propellant)
Salt, to taste
Ground black pepper, to taste
1/2 cup Main Event Marinara Sauce (page 162) or other low fat, low sodium, low sugar marinara sauce, or more to taste
6 Tbsp finely shredded low-fat mozzarella cheese
2 tsp grated reduced fat Parmesan cheese

Preheat oven to 350 F.  Preheat grill to high heat.

Lightly mist both sides of the chicken with olive oil and season with salt and pepper.  Grill the chicken, turning once, for 3-5 mins per side, or until it is no longer pink inside and juices run clear.  Transfer to a baking dish.

Heat the sauce on low in the microwave until warm.  Top each breast with 2 Tbsp marinara sauce, followed by 1 1/2 Tbsp mozzarella, and 1/2 tsp Parmesan.  Bake the chicken for 3-5 minutes, or just until the cheese is melted.

Makes 4 servings

Per serving: 169 calories, 29g protein, 5 g corbohydrates, 3g fat (less than 1g saturated, 70mg cholesterol, 1g fiber, 210mg sodium

My Version
1 Boneless skinless chicken breast for each person you are serving
Spaghetti sauce or whatever red sauce you prefer (I used the McCormick Seasoning packet with tomato paste & water)
Mozzarella cheese (I found a whole milk version I tried)
FRESH parmesan cheese, shredded

Microwave the chicken breasts for approximately 8 minutes or until cooked through.

Transfer to a ungreased glass baking dish

Spoon on red sauce, top with mozzarella, bake for just a couple minutes (or until cheese is melted)

Shred/grate FRESH parmesan on top just before serving.  Enjoy :)

*Note* I <3 cooking chicken in the microwave.  It keeps the the chicken moist and juicy.  I microwaved the three breasts I was preparing for a total of about 8 minutes.  This also eliminates any added oils/fats.  I also did not heat my sauce prior to topping the chicken.  If the oven is how enough to melt cheese, it's hot enough to heat the red sauce.

I VERY much prefer the grilled chicken over the breaded versions of chicken parmesan.  The breading always soaks up the sauces and gets mushy. 

*I paired mine with frozen steamed green beans with fresh ground black pepper.  Another accidental discovery was that some of the parmesan ended up on my green beans....HOLY YUMO!!!

Recipe of the Day - Apple Turnover Sundae

**Due to technical difficulties, a photo of this recipe is not currently available.**

Original Recipe - pg 40 & 41 of The Biggest Loser Family Cookbook
1/2 cup fat free, sugar free apple turnover-flavored or other apple-flavored yogurt
2 Tbsp crunchy, high fiber, low-sugar cereal (such as grape nuts)
1/3 c. chopped apple (about 1/2 of a small apple)
Pinch of ground cinnamon
1 1/2 tsp raisins (optional)

Spoon the yogurt into a small, deep bowl.  Sprinkle the ceteal over the yogurt, followed by the apple.  Top with the cinnamon and then the raisins, if using, and serve

Makes 1 serving.

Per Serving: 147 calories, 6g protein, 31g carbohydrates, trace fat (trace saturated), 3mg cholesterol, 3g fiber, 154mg sodium

My Version
1 cup Low Fat Vanilla Yogurt
1 whole apple, chopped
Cinnamon, to taste

Spoon yogurt in to bowl, top with chopped apples and sprinkle heavily with cinnamon.

mmmmmmm so so so so good!

Recipe of the Day - Sauteed Peppered Mushrooms

This one is definitely my favorite so far!!!

Original Recipe - Pg 178 of The Biggest Loser Family Cookbook
1 1/2 tsp EVOO
1 1/2 pounds sliced button mushrooms
1 Tbsp freshly minced garlic
1 Tbsp Worcestershire sauce
1/2 tsp ground black pepper (freashly ground if possible)
Salt, to taste

Place a large nonstick skillet over med-hi heat.  When hot, add the EVOO, then the muchrooms and garlic.  Cook, stirring occastionally, until the mushrooms are tender and excess moisture is evaporated, 6-8 mins.  Add the Worcestershire and pepper and cook until any additional moisture is evaporated and the mushrooms are lightly browned, 7-9 mins.  Season with salt and serve.

Makes 4 (approx 3/4 c) servings

Per Serving: 61 calories, 5g protein, 7g carbohydrates, 2g fat (trace saturated), trace cholesterol, 2g fiber, 54 mg sodium

My Version
1/2 package of mushrooms, sliced
1 sweet yellow onion, cut into bite size pieces
3 cloves of fresh garlic, minced
EVOO
Black pepper
Sea salt
Worcestershire sauce

Pour enough oil in to your skillet to coat the bottom and on med-hi heat.  Toss in mushrooms, onions, garlic.  Sautee until mushrooms are tender, pour in an unmeasured amount of Worcestershire sauce (it shouldn't be soupy, but I definitely used more than the recipe called for).  Continue to sautee/stir/toss until there is little to no liquid in your pan.

*I paired mine with a round steak marinated in Jack Daniel's Steakhouse EZ Marinade and a spinach salad with poppyseed dressing.  I topped the steak with the mushroom mixture :)  YUUUUUUUUMMMMMMMYYYYYYYYY!!!!!!

Recipe of the Day - "New Favorite Meatballs"

Original Recipe - pg 87 of The Biggest Loser Family Cookbook
Olive Oil Spray
2 egg Whites
1/2 c. Quick Cooking Oats
1/4 c. Fat Free Milk
1/2 c. Finely Chopped Fresh Parsley
1 Tbsp dried Minced Onion
1/2 tsp dried Oregano
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp crushed red pepper flake
1 pound 96% lean ground beef

Preheat the over to 400 F.  Lightly coat a large nonstick baking sheet with the olive oil spray.

In a medium bowl, using a fork, mix together the egg whites, oats, and milk until well combined.  Add the parksley, onion, oregano, garlic powder, salt, and crushed red pepper flakes and mix until conmbined.  Mix in the beef until well combined.

Make 32 uniform meatballs, each about 1 1/4" diameter (use a cookie scoop or 2 Tbsp for ease).  Roll the balls with your hands and arrange, not touching, on the prepared baking sheet.  Bake for 7-1-0 minutes, or until no longer pink inside.

Makes 4 (8 meatball) servings

Per serving: 194 calories, 25g protein, 10 carbohydrates, 5g fat (2g saturated), 60 mg cholesterol, 2g fiber, 252 mg sodium.

My Version
There were very few things I did differently from above.  The ground beef I had was a little fattier than the 96% lean that was recommended.  And I didn't measure any of the seasoning (but I wish I had atleast measured the parsley since it was so much.  I used dried parsley instead of fresh, because that's what I had. 

The meatballs were still definitely yummy!

*For the kids I paired it with Lemon Pepper Brown Rice (Prepare as directed on package and generously sprinkle with lemon pepper seasoning), steamed carrots, and apple wedges.  They LOVED everything!  ESPECIALLY the rice!

*For myself I paired the meatballs with steamed stir fry veggies and an apple.

Recipe of the Day - Chicken Salad Dijon with Grapes & Apples

Original Recipe - pg 66 & 67 of The Biggest Loser Family Cookbook
1 pound trimmed Boneless Skinless Chicken Breasts
3 tsps Extra Virgin Olive Oil
Salt, to taste
Ground Black Pepper, to taste
3 Tbsp Fat Free Plain Yogurt
3 Tbsp Dijon Mustard
1/3 cup Chopped Celery
1/3 cup Seedless Grapes, each cut in half
1/3 cup Chopped Red Apple

Preheat grill to high heat.

Rub the chicken all over with 1 tsp of the olive oil and season with salt and pepper.  Place on the grill and cook for 3-5 minutes per side, or until the chicken is no longer pink and juices run clear.  Allow the chicken to cool, then cut it into bite sized cubes.

In a large glass or plastic mixing bowl, whisk together the remaining 2 tsps olive oil, yogurt, and mustard.  Add the chicken, celery, grapes, and apple.  Gently toss well to combine.  Season with salt and pepper and serve.

Makes 4 servings

Per Serving: 173 calories, 27g fat, 4g carbohydrates, 5g fat (less than 1g saturated), 66 mg cholesterol, trace fiber, 361mg sodium

My Version
1 1/2 - 2 lbs of boneless skinless chicken breast strips
2 tsp olive oil
Ground Black Pepper, to taste
6 Tbsp Plain Yogurt (I didn't use a fat free version)
6 Tbsp Honey Dijon Mustard
Handful of chopped celery
2 chopped Fuji Apples
Handful of green grapes, cut in quarters

I cooked the chicken in the microwave for approx 8 minutes, meanwhile chopping and combining grapes, celery, & apples. 

I cut up the chicken as soon as it was cooked through and tossed in with the apple, grapes, and celery.

In a seperate bowl whisk together the yogurt, mustard, olive oil, and black pepper.

Pour "dressing" over other ingredients and gently fold with a spatula until all pieces are coated with dressing.

Serve :)

This recipe was a lot yummier than I anticipated and definitely had a kick.  I wondered if it would be too much for the kiddos (I served it for lunch today), but they all gobbled it up like crazy!  My son actually had two helpings!  My daughter wrapped hers in corn tortilla triangles.  Definitely a yummy, spicy, HEALTHY lunch for all!  I didn't think about it before, but it would've been VERY good on a bed of baby spinach!!

Recipe of the Day - Teriyaki Salmon Kebabs

Original Recipe pg 140 of Biggest Loser Family Cookbook
1 pound thick skinless boneless salmon fillets, cut into cubes
24 canned unsweetened pineapple chunks in juice, drained (about 1 1/4 cups)
24 1" square sweet onions
2 Tbsps lite or low sodium Teriyaki sauce
Olive Oil Spray

In a medium resealable container, combine the salmon, pineapple, and onion.  Add the teriyaki sauce and gently toss.  Cover and marinate in the refrigerator for 30 minutes.  Soak 8 wooden skewersin water for 30 minutes (or have metal skewers ready).

Preheat a grill to high heat.

Thread 1 piece of onion, 1 piece of pineapple, and 1 piece of salmon on a skewer, then repear 2 times on the same skewer so that all the ingredients are touching.  Repeat with the remaining 7 skewers.

Lightly mist a large sheet of aluminum foil with the olive oil spray.  Set the foil on the grill, oiled side up, and add the skewers.  Cook 1 minute.  Turn the skewers a quarter turn.  Continue cooking, turning every minute until the fish is cooked through and pale pink in the center.  1 to 3 minutes longer.  Serve immediately.

Makes 4 servings

Per serving: 271 Calories, 24g Protein, 15g Carbohydrates, 13g Fat (3g saturated), 67mg Cholesterol, 1g Fiber, 179mg Sodium

MY VERSION
4 salmon fillets
1 can pineapple chunks (in juice), drained
1 sweet onion, cut into bite size pieces (mine were pretty big)
Teriyaki Sauce

Place all ingredients in a gallon storage bag.  GENTLY toss (I broke my salmon up too much).  Marinate all day.

Spray grill pan with olive oil spray with pan on med/hi heat.

Place salmon fillets in center of grill pan.  Strain juices/sauce from other ingredients and spread around outer edge of grill pan.

Grill until Salmon is completely cooked and onions start to carmelize.

I added a small spinach salad with poopyseed dressing on the side :)

I come bearing gifts!!

YAY!  I got a Pampered Chef order today!  A large batter bowl, muffin pan, mini muffin pan, kitchen timer (coolest EVER!) and a gallon quick stir pitcher!!  I'm so excited to try it all out.  I swear all of my BEST kitchen tools (especially the knives!!!) came from Pampered Chef and my consultant is absolutely the most fabulous!!  If you EVER are in need of some fabulous kitchen tools or supplies, get ahold of Sarah Stang!  (Click on the Pampered Chef catalog picture to the right)  And tell Sarah that you heard about her on my blog.

Steak Fajita Salad (NOT part of the cookbook)

Steak Fajita Salad

2 Steaks
4 Green Peppers
1 Sweet Yellow Onion
Salsa
Mexican Seasoning (I used Mrs. Dash Southwest Chipotle)
Spinach (or other leafy green)
Olive Oil

Directions:

Cut your green pepper, onion, & steak to the size you prefer.
Heat OO or other healthy oil and saute green peppers and onion with seasoning until tender.  Set aside.
In another pan, heat OO and cook steak until to your preferred doneness.

I covered my plate with spinach, then the onion/green pepper combo, then salsa, then steak.  However you prefer to layer your plate is up to you.  It was VERY yummy!

Don't like salad?  Throw it all in a tortilla!

A new adventure

Ok, folks!  I've decided I need to start using some of the cookbooks in my cupboard...I have a WHOLE cupboard shelf dedicated to them.  I'm going to take a cue from "Julie and Julia" and I'm going to cook through one cook book at a time.  Of course I will modify the recipes as I see fit and share them here, complete with modification I made as well as modifications YOU can make to best suit your family.  My first cookbook pick is

The Biggest Loser Family Cookbook - Budget Friendly Meals You Whole Family Will Love

I received this cookbook last year from Christmas from my mom and I haven't tried ANY of the recipes, so it's about time.  The plus?  They are ALL healthy and have portions and nutrition information available for those of us trying to change the way we fuel our bodies.

Each day I will try ATLEAST one recipe from the cookbook, if not more, page numbers, my reviews, and the nutrtion information provided with the recipe (keep in mind if the recipe is altered, the nutrtion information may be skewed)