2 pounds chicken tenders
1 quart low-fat buttermilk
2 cups whole wheat breadcrumbs
1 cup cornstarch
2 teaspoons paprika
1 Tablespoon + 1 teaspoon organic seasoning Salt
1 tablespoon ground black pepper
Large pinch cayenne pepper
4 egg whites, beaten to very soft peaks
Pam cooking spray or olive oil

DIRECTIONS

1. Soak chicken tenders in refrigerator, in buttermilk, for 6 hours or overnight.

2. Drain and blot with paper towels to remove excess buttermilk.

3. Meanwhile, preheat oven to 325 degrees Fahrenheit.

4. Lay bread crumbs out on a baking sheet and bake until golden brown, stirring occasionally, about 40 minutes. Cool.

5. Increase oven heat to 450 degrees Fahrenheit.

6. Combine cornstarch, paprika, seasoning salt, black pepper, and cayenne in a large Pyrex dish - mix well.

7. Dredge drained and blotted chicken tenders in seasoned starch.

8. Next, coat dredged tenders thoroughly with beaten egg whites.

9. Last, dip tenders in toasted panko to fully coat.

10. Place chicken tenders on a foil-lined baking sheet, fitted with a baking rack. Lightly spray chicken on both sides with Pam and season lightly with salt, if desired.

11. Bake for about 12 - 15 minutes or until outside is crispy and chicken is just cooked through and juicy.

For Eight Servings
Nutrient Analysis - per serving
Calories: 270
Fat calories: 40
Total Fat: 4g
Sat Fat: 1g
Chol: 65mg
Sodium: 210mg
Total Carb: 27g
Fiber: 2g
Sugars: 4g
Protein: 28g

Pam Olive Oil Spray
2 large sweet potatoes, cut into fries about 1/3 inch thick
3 tablespoons fresh thyme leaves
Paprika
Cayenne
Salt (sparingly) and freshly ground pepper to taste
1 medium eggplant
4 Ezekiel Sprouted Hamburger Buns
1-1/2 pounds organic EXTRA lean ground beef, formed into 4 patties
1/4 cup Fage Greek Yogurt, 0% or 2% FAT FREE
1/4 cup Wholemato Spicy Organic Agave Ketchup
1-1/2 teaspoons dijon mustard
1 365 Organic Reduced Sodium Kosher Dill Pickle, chopped
4 slices heirloom tomatoes
4 slices white or red onion
4 leaves romaine lettuce, broken in half

DIRECTIONS

1. Preheat oven to 450 degrees. Line a baking sheet with foil and spray with Pam. Spread cut sweet potatoes out on tray and spray with Pam. Sprinkle with thyme, salt and pepper, paprika and cayenne. Bake until golden and tender, about 35-45 minutes.

2. Meanwhile, char eggplant over an open flame, rotating often to cook evenly, about 25 minutes. Skin should be completely black and flesh should be cooked through; place in a bowl and cover tightly with plastic to steam off skin. After about 5-10 minutes, remove charred skin leaving behind the flesh. Chop eggplant, mix with 1/2 of the yogurt and season with salt and pepper.

3. Preheat a grill over high heat. Split buns in half and spray split surface lightly with pam. Season burger patties lightly with salt and pepper. Add buns and burgers to grill. Allow buns to char slightly and remove. Cook burgers about 3 minutes per side for rare.

4. Meanwhile, in a small bowl, combine remaining yogurt with ketchup, mustard and chopped pickles. To serve spread bottom bun with some of the eggplant mixture. Place burger on top and spoon 1/4 of ketchup mixture on top of beef. Top with tomatoes, onion and lettuce and bun top. Repeat with remaining burgers and serve with sweet potato french fries.

Nutrient Analysis - per serving
Calories: 270
Total Fat: 5g
Sat Fat: 1.5g
Chol: 60mg
Sodium: 340mg
Total Carb: 30g
Fiber: 8g
Sugars: 12g
Protein: 27g
Vitamin A: 360% IUs
Vitamin C: 45%
Calcium: 8%
Iron: 20%

Pam Olive Oil Spray
1-1/4 pound organic ground white turkey meat
Salt (sparingly) and freshly ground pepper to taste
1 x 15-ounce can organic black beans, no salt added
9 ounce tub Scotty's Low Sodium Fresh Salsa Verde
Cholula Hot Sauce to taste
1/2 bunch scallions, chopped
2 medium heirloom tomatoes, dice
1/2 white onion, diced
1/2 jalapeno, chopped finely
2/3 cup chopped fresh cilantro
Juice of 2 limes
8 corn tortillas. (used six-inch tortillas)
1/2 cup Fage Greek Yogurt 0% or 2% (used fat free)
1-1/2 cups shredded romaine lettuce
1 avocado, sliced

DIRECTIONS

1. Heat a large sauté pan over med-high heat. Spray with Pam and add ground turkey to the pan. Season lightly with salt and pepper and cook stirring to break up meat. When turkey is golden brown and cooked through, add black beans and salsa and continue to cook until hot throughout. Season to taste with Cholula Hot Sauce and stir in scallions.

2. Meanwhile, combine diced tomatoes, onion, jalapeno, cilantro and lime juice. Season to taste with salt and pepper.

3. Over an open flame, char tortillas, flipping once, until each side it slightly blackened. Keep warm.

4. Serve tortillas with turkey mixture, fresh salsa, yogurt, lettuce and sliced avocado.

Nutrient Analysis - per taco
Calories: 240
Fat Calories: 6
Total Fat: 6g
Sat Fat: 1g
Chol: 30mg
Sodium: 65mg
Total Carb: 26g
Fiber: 6g
Sugars: 2g
Protein: 24g
Vitamin A: 25% IUs
Vitamin C: 30%
Calcium: 8%
Iron: 8%

Original Recipe

1 10 lb fresh turkey
Vegetable oil
Salt and pepper
1 bunch thyme
1 large onion

Nutrient Analysis - per serving of Rocco's Traditional Roast Turkey
Calories: 480
Fat calories: 220
Total Fat: 24g
Sat Fat: 7g
Chol: 205mg
Sodium: 590mg
Total Carb: 1g
Fiber: 0g
Sugars: 0g
Protein: 61g
Vitamin A: 0% IUs
Vitamin C: 2%
Calcium: 4%
Iron: 25%
* Note: used 12 servings for 10 pound turkey

Healthy Version - Ed

DIRECTIONS

1. In large kettle bring to boil broth, wine, water, carrots, celery, bay leaves, peppercorns, 2 garlic minced garlic cloves.

2. Mix remaining ingredients in a bowl to make a rub mixture.

3. Cover turkey breasts with the rub mixture and cover with plastic wrap.

4. Place turkey breasts in pot. Cover, then reduce heat and simmer 2 to 2-1/2 hour or until tender and meat thermometer registers 170 degrees F, turning turkey occasionally.

5. Remove turkey; cool; slice. Reserve poaching liquid for gravy.

* Note: chicken stock can be substituted for white wine in poaching broth.

Original Recipe

2-1/2 cups all purpose flour
1 teaspoon salt
1 tablespoon sugar
1 cup (2 sticks) unsalted butter, cut into chunks and frozen
1/3 cup ice water
10 granny smith apples
1/2 cup sugar
3 tablespoons cornstarch
2 tablespoons ground cinnamon
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1 egg
sugar in the raw

Nutrient Analysis - per serving for Traditional Apple Pie
Calories: 500
Fat calories: 220
Total Fat: 24g
Sat Fat: 15g
Chol: 90mg
Sodium: 600mg
Total Carb: 70g
Fiber: 5g
Sugars: 32g
Protein: 60g
Vitamin A: 15% IUs
Vitamin C: 15%
Calcium: 40%
Iron: 15%
* Note: used 8 servings; did not include any garnish; eg ice cream or whipped cream

Healthy Version - Apple Crumble - Amy

Apples:
10 Granny Smith Apples
2 pints fresh Raspberries
1 tbsp Brown Sugar
1/4 tsp Vanilla Extract
1/4 tsp Cinnamon
4 oz Apple Juice
1/2 a Lemon, Juiced

Crumble Topping:
3 cups Low Fat Granola
2 tbsp Canola Oil
1/2 cup Whipped Egg White
Pam
Mint
Fat Free Greek yogurt

DIRECTIONS

1. Preheat oven to 350 degrees. Lightly coat an 11 inch baking dish with cooking oil spray. Set aside.

2. In a nonstick sauté pan, cook apples and spices in apple juice until tender add raspberries and sauté for 2 minutes.

3. Place cooked seasoned apples/raspberry mixture in prepared baking dish.

4. In a medium mixing bowl, combine crumble ingredients.

5. Put crumble on top of apples.

6. Place in preheated oven for 15 minutes or until golden brown and bubbly. Garnish with a dollop of Greek yogurt and mint sprig.

Original Recipe

1 Package neck, heart, gizzard from TURKEY giblets
1 Medium carrot, thickly sliced
1 Medium onion, thickly sliced
1 Medium celery rib, thickly sliced
1/2 Teaspoon salt
1 TURKEY LIVER
3 Tablespoons fat from turkey drippings can use olive oil for sautéing veggies
3 Tablespoons all-purpose flour
1/2 Teaspoon salt
To Taste pepper

Nutrient Analysis - per serving 2 ounces traditional gravy
Calories: 270
Fat calories: 180
Total Fat: 20g
Sat Fat: 5g
Chol: 15mg
Sodium: 650mg
Total Carb: 23g
Fiber: 0g
Sugars: 1g
Protein: 3g
Vitamin A: 0% IUs
Vitamin C: 0%
Calcium: 3%
Iron: 0%
notes: * 2 ounces = approx 1/4 cup

Healthy Version - Renee

1 Package Ground Extra Lean Turkey
1 Medium carrot, thickly sliced
1 Medium onion, thickly sliced
1 Medium celery rib, thickly sliced
1 tsp Thyme
1tsp Rosemary
1tsp Sage
2 cups Onion puree to thicken
3 cups Reserve Poaching Liquid

DIRECTIONS

1. Brown ground turkey.

2. Add ingredients to sauce pan and simmer.

3. Add onion puree to thicken.

Original Recipe

Crust
1-1/3 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into small pieces
2 tablespoons chilled solid vegetable shortening, cut into small pieces
3 tablespoons (or more) ice water

Filling
2 large red-skinned sweet potatoes (yams; 1-3/4 pounds)
1 cup (packed) golden brown sugar
1 cup whipping cream
3 large eggs
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon salt
1 large egg white, beaten to blend

Nutrient Analysis - per serving used 12 servings of Sweet Potato Pie
Calories: 350
Fat calories: 150
Total Fat: 16g
Sat Fat: 9g
Chol: 95mg
Sodium: 190mg
Total Carb: 46g
Fiber: 3g
Sugars: 30g
Protein: 5g
Vitamin A: 190% IUs (sweet potatoes a great source of vitamin A!)
Vitamin C: 20%
Calcium: 6%
Iron: 10%

Healthy Version - Vicky

Yield: 4 cups; 6 (2/3-cup) servings

1-1/2 pounds sweet potatoes
1-1/2 tablespoons olive oil
2 tsp cinnamon
1/8 tsp Mace
1/8 tsp Cardonmon
1/8 tsp Nutmeg
2 tsp Sugar Substitute

Nutrient Analysis: per 2/3-cup serving
Calories: 102
Protein: 1 gram
Carbs: 16 grams
Total fat: 4 grams
Sat fat: 0.5 grams
Poly fat: .0 grams
Mono fat: 3 grams
Chol: 0 mg
Fiber: 2 grams (Sol 1 gram)
Sodium: 203 mgs

DIRECTIONS

1. Lightly coat a 15 x 10-inch baking sheet with olive oil spray.

2. Position a rack in lower third of oven. Preheat oven to 425 degrees Fahrenheit.

3. Scrub sweet potatoes well. Rinse and dry completely. Cut sweet potatoes into 3/4-inch dice. Transfer sweet potatoes to prepared baking sheet.

4. Drizzle olive oil over sweet potatoes. Sprinkle with rosemary, salt, and pepper. Toss well to coat and place baking sheet on lower rack. .

5. Bake about 30 minutes, or until golden on the outside and tender inside. Turn potatoes once during baking.

Original Recipe

1 cup butter
3 cups celery, chopped
8 ounces fresh mushrooms, sliced
2 large onions, chopped
2 teaspoons thyme
2 teaspoons marjoram
2 teaspoons salt
1 teaspoon sage
1 teaspoon black pepper
1 lb. bulk port sausage, browned
1 lb. bread crumbs cubes for stuffing
4 eggs, beaten
1-1/2 to 2 cups chicken broth

DIRECTIONS

1. Sauté celery, mushrooms and onions in butter, add browned sausage and all the seasonings. Simmer three minutes.

2. Put bread cubes in a large bowl. Add the beaten egg. Stir in sautéed vegetables. Add enough of the chicken broth to moisten.

* This will stuff a 21-24 pound turkey.

Nutrient Analysis - per serving baked
Calories: 400
Fat calories: 220
Total Fat: 24g
Sat Fat: 13g
Chol: 125mg
Sodium: 104mg
Total Carb: 33g
Fiber: 3g
Sugars: 4g
Protein: 12g
Vitamin A: 15% IUs
Vitamin C: 6%
Calcium: 10%
Iron: 15%
* Note: used 12 servings; not sure of volume of finished stuffing; also this does not even include the fat absorbed by the turkey in which it was baked

Healthy Version - Heba

2 tsp Olive oil
3 cups celery, chopped
8 ounces figs, approx. 20 figs
3 cups onions, chopped
2 teaspoons thyme
2 teaspoons marjoram
2 teaspoons salt
1 teaspoon sage
3 teaspoons black pepper
1 lb. Jennie-O Turkey Italian sausage, browned (remove from casings)
1 lb. Ezekial Whole Grain bread crumbs cubes for stuffing
2 Eggs
16 ounces low sodium chicken broth

DIRECTIONS

1. Preheat oven to 325 degrees.

2. Sauté celery and onions in olive oil, add browned sausage and all the seasonings. Simmer three minutes.

3. Put bread cubes in a large bowl. Add the beaten egg and egg whites. Stir in sautéed vegetables, parsley and figs. Add enough of the chicken broth to moisten. Season to taste with salt and pepper.

4. Transfer stuffing to prepared baking dish. Cover baking dish with foil.

5. Bake stuffing 25 minutes.

6. Remove foil; turn oven up to 375 and bake stuffing until top begins to brown, about 10 minutes longer.

Original Recipe

1/2 lb. Smoked Meat
1 tbs. Seasoned Salt
1/2 tbs. Black Pepper
1/2 tbs. Garlic Powder
1 tbs. Hot Sauce
1 Large Bunch Collard Greens
1 tbs. Butter

Healthy Version - Braised Collard w/ Red Wine - Michelle

DIRECTIONS

1. Heat olive oil in a large saucepan or Dutch oven over medium heat.

2. Add onions and cook until soft and lightly golden, about 6 minutes.

3. Begin adding the greens, one-third at a time, pressing them down as they begin to wilt. Season with salt and pepper.

4. Reduce the heat to medium-low and cook, uncovered, until the greens are soft, about 8 minutes. Serve hot.

* Note: chicken stock can be substituted for red wine if desired

PAM spray
4 large garlic cloves, 3 of them chopped
4 slices Ezekiel Bread
4 boneless skinless chicken breasts, about 1-1/3 pounds
Nu-Salt and freshly ground pepper to taste
1 cup fat-free sour cream
1 tablespoon Dijon mustard
juice and zest of 2 lemons
2 tablespoons grated pecorino-romano
1 large head romaine, cleaned and cut into bite-size pieces

DIRECTIONS

1. Preheat oven to 350. Place bread on a baking sheet and bake until golden brown and very crisp, about 8 minutes. Lightly bruise 1 whole garlic clove and rub it over the surface of each piece of bread. Cut bread into 1-inch cubes and set aside.

2. Meanwhile, preheat a grill or grill pan over high heat. Season chicken breasts with Nu-Salt and pepper and spray lightly with PAM. Grill about 4 minutes per side, or until charred on the outside and just cooked through. Remove from grill and keep warm. Slice.

3. Meanwhile, together the 3 chopped garlic cloves with the fat-free sour cream, Dijon mustard, lemon juice and zest and pecorino. Season with freshly ground black pepper and Nu-Salt.

4. To serve, toss together the romaine with the sliced chicken, dressing and croutons. Adjust seasoning, if necessary. Although no actual salt is called for in this recipe, please add it as you see fit.

PAM spray
1/2 head cauliflower, broken into florets, about 3-4 cups
5 cloves chopped garlic
1-1/2 tablespoons curry powder
1 cup low-fat salt-free marinara
2 cups low-sodium chicken broth
1 pound turkey cutlets, sliced thinly
Nu-Salt
juice of 1 lime
1 bunch watercress
1/2 cup 0% Fage Greek yogurt

DIRECTIONS

1. Heat a large soup pot over medium-high heat. Spray with PAM and add cauliflower; season with Nu-Salt. Sauté until golden brown, about 6 minutes.

2. Add garlic and curry powder to the cauliflower and sauté until fragrant, about 1 minute more.

3. Add marinara and broth to the pan and bring to a simmer; turn heat down low.

4. Season turkey with Nu-Salt and add to the broth. Poach until just cooked through, about 2 minutes. Stir in lime juice and adjust seasoning, if necessary.

5. Ladle soup into bowls and top with a dollop of yogurt and some watercress. Although no actual salt is called for in this recipe please add it as you see fit.

PAM spray
4 large boneless skinless chicken thighs, about 1-1/2 pounds
Nu-Salt and fresh ground pepper to taste
1 medium red onion, small dice
1 small jalapeno, chopped fine
1 medium tomato, small dice
1 large mango, small dice
juice and zest of 2 limes
2/3 cup chopped fresh cilantro

DIRECTIONS

1. Preheat grill or grill pan over high heat. Spray chicken thighs lightly with PAM and season with Nu-Salt and pepper. Grill about 4 minutes per side, or until just cooked through.

2. Meanwhile, heat a large nonstick pan over med-high heat. Spray with PAM and add onions. Season onions with Nu-Salt and pepper and cook until almost tender.

3. Add jalapeno, tomato and mango to the pan. Cook, tossing often, until just heated through.

4. Add lime juice and zest and cilantro and adjust seasonings, if necessary.

5. Slice chicken and serve with warm salsa. Although no actual salt is called for in this recipe, please add it as you see fit.

PAM spray
5 cloves garlic, finely chopped
1 large Vidalia onion, chopped
2 large cubanelle peppers, chopped
2 cups low-fat salt-free marinara
2 cups low-sodium chicken broth
Salt Substitute
2-1/2 pounds mussels, debearded
juice of 1 lemon
1/2 cup chopped fresh basil
Large Ziploc Zip'n Steam® Bag

DIRECTIONS

1. Add marinara and chicken broth to a large saucepan and simmer.

2. Place vegetables, mussels, and salt substitute into a Ziploc Zip'n Steam® bag and spray with Pam.

3. Microwave on high for 2 minutes.

4. Add contents of the Zip'n Steam® Bag to marinara sauce and chicken broth. Stir in lemon juice and basil and adjust seasoning, if necessary.

5. Serve hot. Although no actual salt is called for in this recipe, please add it as you see fit.

PAM spray
1 pound lean pork loin, cut into bite-size strips
Nu-Salt
4 tablespoons chopped fresh ginger
1 large red onion, thinly sliced
1/2 pound snow peas
1 teaspoon red pepper flakes
1 cup frozen orange juice concentrate, thawed
2 tablespoon natural peanut butter, no salt or sugar added
2/3 cup chopped fresh basil

DIRECTIONS

1. Heat a large nonstick pan over high heat. Spray with PAM, season pork with Nu-Salt and add to the pan. Stir fry until light golden brown and almost cooked through, about 3 minutes. Remove pork from pan and set aside.

2. Spray pan with PAM again and add ginger. Sauté for about 1 minute and add onions. Season with Nu-Salt and continue to cook for another 4 minutes. Add snow peas and continue to cook until tender/crisp. Remove vegetables from pan.

3. Add orange juice concentrate and red pepper flakes to the pan and bring to a boil. Whisk in peanut butter and return to a simmer. Toss pork and vegetables with peanut-orange sauce and basil. Adjust seasonings, if necessary, and serve. Although no actual salt is called for in this recipe, please add it as you see fit.

8 oz. quinoa linguine
Nu-Salt and fresh ground pepper to taste
PAM spray
6 large cloves garlic, finely chopped
1 large red heirloom tomato, diced into large chunks
2 cups packed fresh basil leaves, about 1 bunch
1 cup fat-free sour cream
1 ounce grated Parmigiano-Reggiano
2 tablespoons chopped toasted pine nuts

DIRECTIONS

1. Bring large pot of water to boil - season with Nu-Salt. Cook pasta until al dente, about 7 minutes or follow package instructions.

2. Meanwhile, heat a medium sauté pan over medium-high heat. Spray with PAM and add half of the garlic. Sauté for 1 minute and add diced tomato. Season with Nu-Salt and pepper and sauté for about 3 minutes, or until tomatoes are soft but have not broken down too much.

3. Next, in the bowl of a food processor, combine: remaining 3 cloves chopped garlic with basil leaves and fat-free sour cream. Puree until smooth and season with Nu-Salt and pepper.

4. When pasta is done cooking, drain and toss with creamy pesto sauce to coat; adjust seasonings, if necessary. Spoon tomato mixture on top of pasta and sprinkle with Parmigiano and pine nuts. Serve. Although no actual salt is called for in this recipe, please add it as you see fit.

2 cups low-sodium chicken broth
2 cups low-fat salt-free marinara
One 15 ounce can low-sodium chickpeas, drained and rinsed
Crushed red pepper flakes to taste
1-1/3 pound package ground lean turkey
Nu-Salt
1/2 pound broccoli rabe, cut into bite size pieces
2 tablespoons grated pecorino romano

DIRECTIONS

1. Heat a large pot over high heat with chicken broth, marinara sauce, beans and crushed red pepper flakes until mixture comes to a simmer.

2. While mixture comes to a simmer, season ground turkey with Nu-Salt and pepper flakes. Roll turkey into about 40 meatballs.

3. Next, stir broccoli rabe into the broth and bring to a simmer. Add meatballs to the broth, cover pan with lid and lightly poach the meatballs until just cooked through, stirring occasionally for about 6 minutes. The broth should barely simmer. Check soup for seasoning.

4. Ladle into 4 large bowls and top with pecorino. Although no actual salt is called for in this recipe, please add it as you see fit.

3 -1/2 cups Free-Range Chicken Broth, low sodium
fresh ground pepper and NuSalt
1 cup short-grain brown rice
1 tablespoon extra virgin olive oil
12 Anaheim peppers
Pam spray
4 5-ounce portions lean beef tenderloin
1 vidalia onion, slice thinly
5 cloves chopped garlic
3 tablespoons balsamic vinegar
3 tablespoons cornstarch
1/2 cup Trader Joe's Fat Free Salt-Free Marinara
1/2 cup Evaporated Fat Free Milk
1/2 cup chopped fines herbs (parsley, chives, tarragon and chervil)
pinch cayenne

DIRECTIONS

1. Bring 2 cups chicken broth to a boil in a medium saucepot. Season with NuSalt and add rice. Cover, turn down heat to a very low simmer and cook for about 1 hour or until rice is tender and liquid is absorbed. Fuff rice with fork and toss with olive oil. Keep warm.

2. Char Anaheim peppers over an open flame, turning to cook evenly, until skins are mostly burnt. Place peppers in a bowl and cover with plastic wrap for about 7 minutes to steam off skin. Remove as much charred skin as possible with a paper towel. Seed peppers and cut into rings about 1/2 inch thick.

3. Heat a large sauté pan over medium-high heat. Season steaks with pepper and NuSalt and spray pan with Pam. Sauté until golden brown, about 4 minutes per side. Remove steaks from pan and keep warm.

4. Spray pan with Pam again and add onions. Sauté until onions are starting to become tender, about 5 minutes. Add garlic and sauté for another minute. Deglaze with balsamic vinegar. Add 1 cup chicken stock to the pan and bring to a simmer. Mix remaining 1/2 cup chicken stock with cornstarch to make a slurry and whisk into pan. Stir in marinara and evaporated milk and bring to a simmer. Add peppers, cayenne and simmer until vegetables are tender. Return beef to the pan to reheat, for about 2 minutes. Stir in fines herbs. Serve with rice.

4 small yams
1 large Vidalia onion, cut into rings about 1/3 inch thick
Pam spray
4 slices turkey bacon
4 medium tomatillos, husks removed
1/2 Vidalia onion, chopped fine
1/3 cup fresh chopped cilantro
juice of 1 lime
fresh ground pepper and NuSalt
4 5-ounce portions lean beef tenderloin
1-1/2 cups Free-Range Chicken Broth, low sodium
3/4 cup lite sour cream
1/4 cup chopped fresh chives
1 garlic clove, chopped fine
1 tablespoon chopped Italian parsley

DIRECTIONS

1. Bake yams in 350 degree oven until tender, about 1 hour. Meanwhile, heat grill over high heat. Spray onion rings with pam and grill until charred on each side. Combine onions with chicken stock in a small saucepot. Cover and simmer until onions are tender, about 6 minutes.

2. Cook turkey bacon according to package instructions. Crumble.

3. Char tomatillos over an open flame until skins are mostly black. Rub off skin with paper towels and roughly chop tomatillos. Combine with Vidalia onion, cilantro and lime juice and season with NuSalt. Set aside.

4. Meanwhile, heat a medium sauté pan over medium-high heat. Season steaks with pepper and NuSalt and spray pan with pam. Cook steaks in pan for about 4 mintutes per side for medium rare. Allow meat to rest.

5. Next, puree and strain the onion broth mixture and season with pepper and NuSalt.

6. Mix together the sour cream, chives, parsley and garlic. Season well with pepper and NuSalt.

7. Serve steaks with onion jus and serve sweet potatoes with yogurt herb mixture, tomatillo salsa and crumbled turkey bacon.

1-3/4 cup skim milk
2 teaspoons powdered gelatin
1 cup Splenda
1 17.6 ounce container 0% Fage yogurt
1/2 teaspoon organic peppermint extract
green food coloring
1 ounce 99% chocolate, unsweetened, very finely chopped or 1/4 cup cocoa nibs

DIRECTIONS

1. In a large mixing bowl sprinkle gelatin over 1/2 cup skim milk. Heat together remaining 1-1/4 cup skim milk with Splenda. When boiling, pour into the bowl and stir until gelatin is dissolved.

2. Stir yogurt into gelatin mixture. Whisk in peppermint extract and enough green food coloring for desired color.

3. Freeze in an ice cream machine according to instructions. Stir in chocolate and serve or freeze until desired consistency.

1/2 cup of extra-virgin olive oil
2 tablespoons garlic paste or 6 cloves garlic, finely chopped
4 large beefsteak tomatoes, halved horizontally
Salt and freshly ground pepper
4 tablespoons butter (1/2 stick)
1-1/2 pounds of very large shrimp, peeled and deveined, tails removed
Juice of 3 lemons
1/3 cup chopped fresh flat-leaf parsley

DIRECTIONS

1. Heat a grill pan/broiler/grill on high.

2. In a small bowl, combine 2 tablespoons of the olive oil with 1/2 tablespoon of the garlic.

3. Brush the tomatoes with the garlic oil and season to taste with salt and pepper. Grill until slightly charred all over, about 2-3 minutes per side. Set aside.

4. Meanwhile, in a large sauté pan, heat the butter and the remaining olive oil over medium heat. Add the remaining garlic and cook, stirring constantly, for about 30 seconds. Do not allow garlic to brown.

5. Season the shrimp and pepper and add to pan. After about 1-1/2 minutes, flip shrimp and add lemon juice to the pan. Simmer until shrimp are just cooked through, about 1-1/2 more minutes. Add parsley to pan and season to taste with salt and pepper.

6. Place two tomato halves on each of four plates. Divide the shrimp evenly over the tomatoes. Generously spoon the sauce over the top of everything and serve.

*On-air, The Biggest Loser contestants made substitutions to some key ingredients in the recipes to limit the number of calories.

3/4 cup cooking oil
3 cups all-purpose flour
8 thin sirloin steaks, about 1-1/2 pounds
Salt and freshly ground pepper
1 pound package kale, or 1 bunch fresh kale, washed well and chopped
1 cup red wine
1 cup chicken broth
4 tablespoons Dijon mustard

DIRECTIONS

1. Heat a large saucepan over high heat. Add the oil and let it get very hot [it will begin to smoke]. Place the flour in a shallow dish. Dredge steaks in flour and shake off the excess. When the oil is shimmering and almost smoking, add half of the steaks. Cook 1 minute per side for rare and 2 minutes per side for well done. Remove steaks from the pan and season with salt and pepper. Keep warm near the stovetop and repeat with remaining steaks.

2. Drain all but 1 tablespoon of the oil from the pan and lower the heat to medium. Add the kale and quickly sauté until it turns dark green and tender. Pour in the red wine and the chicken broth. Use a wooden spoon to scrape up any flavorful steak bits from the bottom of the pan. Increase the heat to high and simmer the sauce until it reduces by half, 2 to 3 minutes. Whisk in the Dijon mustard. Season to taste with salt and pepper.

3. Transfer steaks to a serving platter and spoon the kale with pan sauce over the top.

*On-air, The Biggest Loser contestants made substitutions to some key ingredients in the recipes to limit the number of calories.

8 tablespoons unsalted butter (1 stick)
1 pound sweet onions, peeled and sliced thin
Salt and freshly ground pepper
2 egg whites
1 cup fine cornmeal
1-1/2 pounds large sea scallops (U-10 count, preferably)
1/4 cup cooking oil
1 cup canned diced tomato
Juice of half a lemon
4 tablespoons chopped fresh chives

DIRECTIONS

1. Heat a medium saucepan over low heat. Add 3 tablespoons of the butter and onions to the pan and season with salt and pepper. Cover and cook until onions are soft, stirring occasionally, about 15 minutes. Uncover and allow the water to evaporate. Onions should have the texture of marmalade.

2. Meanwhile, in a shallow bowl, lightly whisk the egg whites. Spread the cornmeal over a plate. Toss the scallops in the egg whites until they are fully coated. Remove one scallop at a time, allowing the excess egg white to drip off, and dredge in the cornmeal. Shake off excess cornmeal and season with salt and pepper.

3. Heat a large sauté pan over high heat. Add the oil and let it get hot. Carefully place scallops in the pan one at a time and fry until the first side is deep brown and crisped, about 2 minutes. Turn and cook on the second side until the interior is completely opaque and the outside is brown, about 2 minutes. Transfer to a paper towel-lined plate to drain and cover lightly with aluminum foil to keep warm.

4. Drain the oil from the sauté pan and dab clean with a paper towel. Set the pan over medium heat and add the remaining butter. When the milky white solids of the butter have browned, add the tomato and sauté 1 minute. Stir in the lemon juice and chives. Season to taste with salt and pepper.

5. Serve the fried scallops over the melted onions with the tomato-lemon sauce spooned over all.

*On-air, The Biggest Loser contestants made substitutions to some key ingredients in the recipes to limit the number of calories.

1 tablespoon sugar
juice of 2 limes
3 tablespoons peanut oil
2 medium cucumbers cut in half lengthwise and sliced into half moons (about 3 cups)
2 medium tomatoes, cut into large dice
1 bunch scalllons, thlnly cut on a diagonal
1/2 cup fresh cilantro, chopped
Salt and freshly ground pepper
4 8-ounce salmon fillets, each about 1/2 inches thick
1-1/2 cups saté sauce, or a good peanut sauce

DIRECTIONS

1. Preheat grill/grill pan/broiler on high.

2. ln a medium bowl mix together sugar, lime juice and peanut oil. Add the cucumbers, tomatoes, scallions and cilantro and toss to combine. Season to taste with salt and pepper. Let the salad marinate while preparing the fish.

3. Evenly coat the salmon with a thin layer of the saté sauce. Season the fillets with salt and pepper. Grill until salmon is still slightly pink in the middle, About 3 minutes per side.

4. Serve the cucumber salad alongside the grilled salmon.

*On-air, The Biggest Loser contestants made substitutions to some key ingredients in the recipes to limit the number of calories.

4 tablespoons butter
1/3 cup of sugar
6 oranges, peeled and separated into segments, juice reserved
1/4 cup Whiskey
Pinch of salt
1-1/3 cups of vanilla yogurt

DIRECTIONS

1. Heat a large sauté pan over high heat until smoking. Add the butter, sugar and reserved orange juice. Bring to a boil and boil to reduce until slightly syrupy, about 1-1/2 minutes.

2. Turn off the heat and stir in the whiskey. Add the orange segments to the pan, season with the salt, and toss gently to coat.

3. Divide the orange mixture among four bowls and top each bowl and 1/3 cup of the yogurt. Serve.

*On-air, The Biggest Loser contestants made substitutions to some key ingredients in the recipes to limit the number of calories.

1 vidalia onion, small dice (about 2 cups)
6 cloves garlic, chopped fine
1-1/2 cups organic free-range chicken broth, low sodium
3/4 pound quinoa pasta
4 5-ounce chicken breasts, pounded thin
fresh ground pepper and NuSalt
chickpea flour for dredging
3 egg whites, lightly whisked
Pam spray
4 slices turkey bacon, cut into small lardons
2 12 ounce cans Evaporated Fat-Free Milk
3 tablespoons cornstarch
2 3.25-ounce packages Bird's Eye Steamer Fresh Peas (have no sodium)
4 tablespoons grated Parmigiano Reggiano
large pinch nutmeg

DIRECTIONS

1. Combine onion, garlic and chicken broth, cover and simmer until onions are tender and most of the liquid is reduced (about 20 minutes). Puree in a blender and strain (if desired). Set aside.

2. Cook quinoa pasta according to package instructions.

3. Meanwhile, season chicken breasts with pepper and NuSalt and dredge chicken in chickpea flour. Dip breasts in egg whites to coat well and then dredge once more in chickpea flour. Heat a large nonstick pan over medium heat and spray with Pam. Add chicken to the pan and sauté until golden brown and just cooked through, about 2-3 minutes per side. Remove chicken from the pan.

4. Add turkey bacon to the pan and sauté for about 1-2 minutes. Add 1-1/2 cans Evaporated Fat-Free Milk to the pan and bring up to simmer. Meanwhile mix remaining 1/2 can milk with cornstarch to make a slurry. Whisk mixture into the pan and add reserved onion garlic puree. Add frozen peas to the pan, bring to a simmer and cook until peas are tender, about 2 minutes. Stir in parmigiano and nutmeg. Season with pepper and NuSalt. Make a bed of quinoa pasta and lay chicken on top. Spoon sauce over chicken and pasta and serve.