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SOME FAVORITE RECIPES FROM THE CAST
"Don't live in a house without vegetable spray, string cheese, and sugar-free Jell-O"
--Matt Kamont, Season 1
When it comes to eating healthy, The Biggest Loser cast knows how! Here are a couple of favorite dishes from Season 2 winner Matt Hoover and runner-up Suzy Preston.
Matt Hoover's Chicken with Chipotle Tabasco
Yield: 1 Serving
Matt's a no-nonsense kind of cook. This is one of his favorite snacks after a tough workout.
Ingredients:
1 8-ounce boneless skinless chicken breast
Chipotle Tabasco Sauce (to taste)
½ teaspoon garlic salt
Instructions:
Lightly coat grill rack with cooking oil spray. Preheat barbecue grill to medium hot.
Grill chicken, until done, 4 minutes per side. Season with Chipotle sauce and garlic salt. Enjoy!
Chipotle Factoid: Chipotle is a smoked jalapeño chile. It imparts a rich smoky taste when used as a flavoring. It's very hot, so a little dab'll do ya.
Nutrient Analysis: for one serving
Calories: 250
Protein: 52 grams
Carbohydrates: 0 grams
Total fat: 3 grams
Saturated fat: 1 gram
Polyunsaturated fat: 1 gram
Monounsaturated fat: 1 gram
Cholesterol: 132 mg
Fiber: 0 grams
Sodium: 602 mg
Suzy's Ranch-Style "Spaghetti" Marinara
Yield: 4 servings
This flavorful squash can always be found in the kitchen at the Ranch as a creative replacement for white pasta. Add turkey meatballs and a salad and you have a meal.
Ingredients:
Olive oil cooking spray
1 medium spaghetti squash (about 1 ½ pounds)
2 cups low fat marinara sauce
2 tablespoons chopped fresh basil or parsley
2 tablespoons grated Romano or Parmesan cheese
Instructions:
Preheat oven to 375 degrees Fahrenheit. Lightly coat a baking sheet with cooking oil spray.
Wash the outside of the squash and cut in half lengthwise. Remove seeds. Pierce the outside of each half a few times with a fork. Place squash cut side down on baking sheet and bake until very tender when tested with a fork, about 45 minutes. Cool slightly.
Meanwhile, warm pasta sauce and prepare remaining ingredients. Keep sauce warm.
Using the tines of a fork, rake the spaghetti-like threads of squash into a mixing bowl. Discard skin. There will be about 3 cups of spaghetti squash. Pour hot pasta sauce over squash and toss gently.
Divide "spaghetti" between serving plates and garnish with herbs and cheese.
Squash Factoid: Remember to pierce squash with a fork before baking or it may explode in the oven.
Nutrient Analysis: for one serving
Calories: 114
Protein: 4 grams
Carbohydrates: 18 grams
Total fat: 4 grams
Saturated fat: 1 gram
Polyunsaturated fat: 1 gram
Monounsaturated fat: 1 gram
Cholesterol: 2 mg
Fiber: 4 grams
Sodium: 574 mg
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