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Cooking with the Biggest Loser



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You've seen The Biggest Loser on TV and the healthy eating habits - now it's time to learn to make those healthy recipes yourself!

For those people exhausted by the endless diet cycle, a resort centered around weight loss and health may be the answer!

Chef Cameron Payne is in charge of developing all the best menus at the Biggest Loser Resorts which are located in Malibu, California - Niagara, New York and Ivins Utah located just outside St. George. The resorts focus on life-changing weight loss programs while eating the best healthy food.

Peanut Butter Banana Smoothie - Serves 4
4 Cups Ice
2 Bananas
¼ Cup PB2
1 Cup Fage® Greek Style Yogurt
1 Tbsp. Honey
1 Tbsp. Truvia
1 Cup Almond Milk, un-sweetened
4 Scoops Whey Vanilla Protein Powder

Bananas can be a mixture of frozen and fresh. Mix ingredients in blender and blend until smooth. Each person receives 12 ounce serving.

*206 calories per serving

Turkey Meatloaf with Grilled Vegetables - Serves 6
30 oz. ground turkey - serving size 5 oz.
½ Cup Gluten Free Bread Crumbs
2 Eggs
3 Cups Spinach, Cooked and Chopped
1 Cup Zucchini, Shredded
1 Cup Carrots, Shredded
½ Cup Spanish Onion, Minced
2 Cloves Garlic, Minced
1 Tsp. Dried Oregano
¼ Tsp. Sea Salt
½ Cup Red Bell Pepper, Diced
4 fl. oz. Sugar Free Ketchup
1 Tbsp. Italian Parsley, Chopped

Preheat oven to 350 degrees. Combine meat with cooked spinach, carrot, zucchini, red pepper, garlic, breadcrumbs, eggs and seasoning in a mixing bowl and mix well. Scoop out 5 oz. portions of the meat loaf and place on a sheet pan. Bake for 25-30 minutes. Remove from oven and discard any fat drippings. Top with Ketchup, then place back in the oven until crisp on top for an additional 5-7 minutes. Serve with a cup of steamed vegetables.

*457 calories per serving

Shrimp, Spinach, & Artichoke, Quesadilla - Serves 6
6 Whole Wheat Tortillas
24 oz. Shrimp
12 oz. Oven Roasted Tomatoes
6 oz. Fresh Spinach
10 oz. Artichoke Hearts, Canned and Chopped
6 oz. Pepper Jack, Shredded
1 1/2 Cup Salsa Verde

Start by dicing and cooking shrimp in a sauté pan. On each tortilla spread around 1 oz. of shredded cheese. Over the cheese place 4 ounces diced shrimp, 1 oz. spinach, 2 oz. of artichoke hearts and 2 oz. of roasted tomatoes. Heat flat grill to 425 degrees and spray a non-stick spray over the surface. Do not fold the tortillas in half until after they are grilled. Grill tortillas until cheese melts and tortilla is just a little crispy. Fold the tortilla in half and place on a sheet pan. Heat quesadillas in the oven at 300 degrees for about 10 minutes to ensure all ingredients are hot. Cut quesadilla in half and serve on the entrée plate. Serve with a 2 oz. portion of salsa verde on the side and some cabbage salad.

*295 calories per serving

Dessert Parfait - Serves 4
1 Vanilla Mori Nu® Pudding Mix
1 Chocolate Mori Nu® Pudding Mix
2 ½ Cups Greek Style Yogurt
3 Tbsp. + 3 Tbsp. water
4 Champagne Glasses

In a blender add the vanilla pudding mix, 1¼ cup of yogurt, and 3 tbsp. water. Blend until smooth then scrape out the blender and empty pudding into a quart-sized zip lock bag. In a clean blender add the chocolate pudding mix, 1 ¼ cups yogurt, and 3 tablespoons water. Blend until smooth then scrape out the blender and empty pudding into a quart-sized zip lock bag. Cut a small hole in the bottom corner of the zip lock bag large enough that the pudding can squeeze out. Split the chocolate pudding equally between the 4 glasses. Then split the vanilla pudding evenly between the 4 glasses. Refrigerate for 3 hours. Garnish with the topping right before you're ready to serve.

Topping:
½ Cup Fresh Blueberries
½ Cup Mango, Small Diced
¼ Cup Honey

In a mixing bowl add blue berries, mango, and honey. Mix together and cover. Let marinate for 3 hours.

*194 calories per serving

Jenn Hardman

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