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