the Biggest Loser Oatmeal Pancakes

Ingredients:

6 egg whites
1 cup rolled oats, dry
1 cup cottage cheese
2 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla

Instructions:
In a blender, blend all ingredients until smooth. 

Heat a griddle or large non-stick skillet over medium-low heat. Spray with non-stick cooking spray. 

For each pancake pour 1/4 cup of batter onto griddle. Flip when they start to bubble. Cook until golden brown. 

Repeat with remaining batches, spraying the griddle as needed. Makes about 10 pancakes.

Number of Servings: 3

Nutritional Info Per Serving:181 Calories, 2.7g Fat, 10mg Cholesterol, 361mg Sodium, 20g Carbs, 2.8g Fiber

http://www.biggest-loser-recipes.com/oatmeal-pancakes.html

Brown Rice with Scallion Confetti

2 cups cooked short-grain brown rice
1/4 cup finely chopped scallions
1 tsp hot sauce, plus more to taste
1 tsp EVOO
1/8 tsp sea salt, to taste

In a medium bowl, combine the rice, scallions, hot sauce, EVOO, and salt. Serve immediately.

Makes 4 (1/2 cup) servings
Calories: 122
Protein: 2g
Carbohydrates: 23g
Fat: 2g
Fiber: 2g

Bake Sweet Potato

Basic Baked Sweet Potato

from Martha

450 degrees.

Pierce sweet potatoes all over.

Bake for 45-50 minutes, until tender.

Cut a deep slit in each potato and push ends together to open.

Dollop greek yogurt on top & Enjoy!

Cheesy Baked Sweet Potato  from The Biggest Loser

Ingredients

1 (6-ounce) sweet potato, scrubbed
1 wedge (3/4 oz) Laughing Cow Light Garlic & Herb Cheese

Directions

With a fork, poke the potato 5 times on each side. Place in a microwave-safe bowl or on a microwave-safe dish. 

Cover the bowl or dish loosely with a paper towel and microwave on high for 5 minutes. 

Carefully flip the potato (it will be very hot) and microwave 3 to 5 minutes longer, or until it is tender throughout. 

You also have the option to bake it, but this is much faster.

Cut an opening stretching from 1 inch from each end and deep enough to open the potato completely without cutting it in half. Spread the cheese evenly in the center, mash it into the potato slightly with a fork to melt, and serve.


Per serving:

166 calories
5 g. protein
31 g. carbs
2 g. fat (1 g. saturated)
10 mg cholesterol
5 g. fiber

Recipe courtesy of The Biggest Loser Family Cookbook.

Greek Vinaigrette

3 Tbsp. yellow mustard
2 Tbsp. apple cider vinegar
1 Tbsp. fat-free plain yogurt
1 1/2 tsp. honey
1 Tbsp. EVOO
2 Tbsp. minced onion
1 tsp. minced garlic
ground black pepper, to taste

Whisk together the mustard, vinegar, yogurt and honey.

Slowly whisk in the oil.

Stir in the garlic and onion.

Season with salt and pepper.

*Makes 4 (2 Tablespoon) servings

Nutrition per serving:
Calories: 44
Carbs: 3g
Fat: 4g

Black Bean Soup

Makes 6 servings

INGREDIENTS

2 cans (15oz each)50% less sodium black beans, drained
1 can (14.5oz) diced tomatoes, in juice
2 cups of water
3/4 cup chopped onion
2 tsp finely chopped seeded jalepeno chile pepper
1 tsp minced fresh garlic
1 tsp ground cumin
red pepper flakes to taste

DIRECTIONS
1. Combine 3/4s of the black beans and half of the tomatoes with water in a large nonstick saucepan.

2. Bring to a simmer over medium heat. Puree with immersion blender until mostly smooth. (Note: when using immersion blender, don’t scratch bottom of pan.)

3. Add onion, chile pepper, garlic, cumin, and remaining beans and tomatoes. Season with freshly ground black pepper and red pepper flakes to taste.

4. Cover pot, leaving lid slightly ajar to allow steam to escape, and reduce heat to low. Simmer 20-25 minutes or until vegetables are tender. Divide soup evenly amoung 6 bowls and serve.

Source: biggest loser recipe

Southwestern Chicken Pile-Up

Ingredients:

1 teaspoon salt-free Southwest seasoning
1/4 teaspoon garlic powder
1 small (1/4-pound) boneless,
skinless chicken breast,
trimmed of visible fat
1 whole-wheat pita (6 1/2" diameter)
2 tablespoons hummus, preferably red-pepper flavor
2 tablespoons no-salt-added canned black beans, drained
Several red onion strips
Several red bell pepper strips
2 tablespoons chopped tomato
2 tablespoons chopped fresh cilantro leaves
2 tablespoons finely shredded Cabot 75% Light Cheddar Cheese
4 teaspoons guacamole or fat-free sour cream (optional)

Directions:

Preheat the oven to 450°F. Preheat a grill to high heat.
Sprinkle the seasoning and garlic powder evenly over the chicken. Place the chicken on the grill rack. Reduce the heat to medium. (If it is not possible to reduce the heat, cook the chicken away from direct heat.) Grill for 3 to 5 minutes per side, or until no longer pink and the juices run clear. Transfer to a cutting board and let stand for 5 minutes. Chop the chicken into bite-sized pieces. Set aside.

Meanwhile, place the pita on the grill rack. Cook for 1 to 2 minutes per side, or until lightly toasted. Place the pita on a nonstick baking sheet. Spread evenly with the hummus. Top evenly in layers with the beans, the reserved chicken, onion, red pepper, tomato, cilantro, and cheese.

Bake for 6 to 8 minutes, or until the cheese is melted. Let stand for 5 minutes. Transfer to a serving plate. Slice into 4 wedges. Top each wedge with a teaspoon of guacamole or sour cream, if desired.


Nutrition Values: Makes 1 serving
356 calories, 38 g protein, 38 g carbohydrates, 6 g fat (1 g saturated), 68 mg
cholesterol, 8 g fiber, 489 mg sodium

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