HOLIDAY EATING

This holiday season, you don't have to end up looking like Mrs. Claus

By Chef Devin Alexander, Special to BiggestLoserClub.com

They say that the average American gains 2 pounds every holiday season..that they never lose. It doesn't sound like much, and it's certainly not drastic. But think about it: that's exactly how we wake up 10 years later wondering how we put on 20 pounds?

Now I know the last thing anyone (me included!) wants to do during the holidays is diet. And that's okay. I don't think you should diet. And I don't think you should deprive yourself from enjoying yourself either. But what if there was a way to have more than 2 bites of stuffing and your pumpkin pie without gaining weight? Trust me, there is!

This April, I launched a cookbook called, "The Most Decadent Diet Ever!" on "The Today Show." The book opens with a chapter chronicling how I was able to keep off over 55 pounds without dieting. In short the answer is simple: I made changes that I could stick to. And that meant, I also had to develop holiday favorites that would be good enough to serve to friends and family and even my catering clients that wouldn't totally make me return to my days of resembling Mrs. Claus. At first it seemed like a daunting challenge. But deep down, I knew that if I could recreate a Big Mac or Cinnabon with a fraction of the fat and calories that tasted exactly like the originals, stuffing definitely shouldn't stump me.

Back in the early 90s, I was hired by one of the producers of Seinfeld to cater his family's Thanksgiving. I was relatively new to catering and very intimidated. But I was committed to serving healthier options. I developed my "Good-Enough-For-Thanksgiving Sausage-Cranberry Stuffing." His family loved it so much, he tipped me $500, which meant that I was paid $400/per person for that dinner-I was so excited I still have a copy of the check. And the recipe is still my all-time favorite stuffing recipe.

Now before I come off as a total tease, I want to invite you to live "Celebrity Chef-Style", while getting a head start on that commitment to yourself to be healthy. Why not "join me" and my family for Thanksgiving this year? I promise you won't be disappointed!

Devin's Traditional Thanksgiving Menu

• Turkey - I simply rub the outside of a turkey with butter (about 1-2 tablespoons for a 22 pound turkey, then put about 2 tablespoons of butter under the skin of the breast of the turkey -yes, I use real butter since it is Thanksgiving, after all-then I season the bird with salt and pepper and roast it (being very careful NOT to overcook it). Then I eat white meat only (preferably without the skin-though a little bit of skin won't kill you if you really love it).
• Madeira Wine Gravy from "The Most Decadent Diet Ever!"
• Good-Enough-For-Thanksgiving Sausage-Cranberry Stuffing from "The Most Decadent Diet Ever!"
• Bacon and Chive Mashed Potato Gratin from "Healthy Decadence with Devin Alexander" (see recipe below), or I sometimes do low-fat garlic mashed potatoes
• Sweet Potatoes - Truth be told, this is probably the one thing I have someone else bring because I could definitely take it or leave it. To date, I don't have a makeover. (Though I have a feeling that someone is soon going to write and ask me to create one).
• Contemporary Coleslaw from "Healthy Decadence with Devin Alexander"-This may sound odd to some, but I grew up eating coleslaw with Thanksgiving, and can't picture eating turkey and all of the fixings without it.
• Salad - I often throw together mixed greens with pecans and crumbled goat cheese, then toss it in a light raspberry vinaigrette, but any salad you love will do or you can make the "Spinach Salad with Feta and Mandarin Oranges" (omit the grilled chicken for your Thanksgiving table) from the new "Biggest Loser Family Cookbook."
• Veggie - I often make Asparagus with Sherry Shallot Vinaigrette from "The Most Decadent Diet Ever" or Parmesan Roasted Cauliflower from "The Biggest Loser Cookbook" (see recipe below). Any family favorite veggie (on the lighter side) will do.
• Jellied Cranberry Sauce - I usually just cut corners on this one and buy the canned stuff. But you can home-make one too.
• Pumpkin Pie Bars from "The Most Decadent Diet Ever"
• Starbuck's Pumpkin Pound Cake from "Fast Food Fix" - for the holidays, I often bake this in gingerbread men cake molds. They're a HUGE hit with the kids.

Note: I'm Italian and grew up eating lasagna and meatballs as the first course at Thanksgiving followed by the above as the second (and third) courses. I do sometimes still make "the first course," though I always make a healthier version of my grandmother's recipe.

My favorite leftovers - The day after Thanksgiving I always make turkey sandwiches for my out-of-town guests (and me!) with sour dough wheat bread, leftover white meat turkey and the coleslaw or a little bit of light mayo and some cranberry sauce. Truth be told, I love the sandwiches so much, I occasionally buy whole turkeys throughout the year to use for sandwiches-not only do I save a fortune over buying deli meat, the turkey is so fresh, nothing could ever beat the taste.

So there it is. Indulging without depriving. I hope you and your family have a very healthy AND decadent Thanksgiving!

Happy Cooking (& Eating!)
Devin

Madeira Wine Gravy

• 2 tablespoons all-purpose flour
• 1 1/2 cups turkey drippings and/or low-fat, lower-sodium turkey stock or chicken broth
• 1/2 cup Madeira wine
• 2 tablespoons light butter (stick, not tub)

Spoon the flour into a medium mixing bowl. Whisk in enough stock or broth to form a paste. Continue whisking in the stock until it is well combined and no lumps remain. Set aside.

Place a medium saucepan over medium high heat. Add the wine and the broth mixture. Bring the mixture to a boil and reduce the heat to medium. Whisk the mixture occasionally until it thickens to the consistency of gravy, about 4-6 minutes. Whisk in the butter until it is melted and well combined.

Makes about 1 1/4 cups; 11 (2-tablespoons each) servings. Each (2 tablespoon) serving has: 31 calories, <1 g protein, 3 g carbohydrates, 1 g fat, 1 g saturated fat, 3 mg cholesterol, <1 g fiber, 80 mg sodium

Courtesy of Devin Alexander's "The Most Decadent Diet Ever!" © 2008 by Devin Alexander (Broadway Books, a division of Random House, Inc.)

Good-Enough-For-Thanksgiving Sausage-Cranberry Stuffing

Around Thanksgiving time, I tend to get inundated with fan letters asking if I have a recipe for low-carb stuffing. My response is always the same: my idea of low-carb stuffing is eating plenty of turkey, plenty of salad, coleslaw, or other healthy, low-carb sides, then eating just a little bit of stuffing made with real bread. Here, I lower the carbs even further by adding plenty of homemade sausage and I help to fill you up by using wheat bread instead of white. Just be sure to pick a fluffy wheat bread, not a grainy one.

Though this stuffing is amazing made according to the recipe, I do actually put it in the turkey on Thanksgiving. When it's baked in the turkey, I truly believe that it is better than any stuffing I've ever had. In fact, I'm so convinced, I served it to one of the producer's of Seinfeld and his family when he hired me to cook his Thanksgiving dinner for the first time in my early days of catering. He tipped me more than I'd ever been tipped before and his family kept raving.

Note that I recommend lower-sodium (or reduced-sodium) chicken broth, not low-sodium. Made with truly low-sodium broth, this dish is not worth making. This stuffing can be made up to one day in advance. If you're putting it in a turkey, do not stuff the turkey until just before you are read to cook it.

• Butter-flavored cooking spray
• 12 slices whole wheat bread (about 70 calories per slice)
• Olive oil spray
• 1 recipe "Sweet and Slim Italian Sausage," (see The Most Decadent Diet Ever!), uncooked and unshaped
• 1 1/2 cups finely chopped sweet onion
• 1 cup finely chopped celery
• 1 tablespoon minced garlic
• ½ cup dried cranberries
• 1 tablespoon finely chopped fresh sage leaves
• 1 1/4 to 1 1/2 cups fat-free lower-sodium (not low) chicken broth, to taste
• 2 tablespoons light butter, melted

Preheat the oven to 300 degrees F. Lightly mist a 2 1/2-3 quart oven-proof ceramic or glass casserole dish with spray. Place the bread slices side by side in a single layer (they should not overlap) on a large nonstick baking sheet. Toast them for about 14-16 minutes per side until the slices are dry (not at all soft in center), but not more than very lightly browned. Meanwhile, place a large, nonstick skillet over medium-high heat. When hot, lightly mist it with spray and add the sausage mixture. Cook it, breaking it into bite-sized chunks, as you do, until no longer pink, about 3-5 minutes. Transfer the sausage to a large mixing bowl. Turn the heat to medium, re-spray the pan, and add the onions. Cook them for 5 minutes, then add the garlic and celery. Continue cooking them until the celery is a bright green and starts to soften slightly, about 7-10 minutes. Add the mixture to the sausage. Increase the oven temperature to 350 degrees F. When the bread is cooled enough to touch, cut each slice into 9 squares. Add the bread, cranberries, and sage to the sausage and veggie mixture. Stir the mixture until well combined. Drizzle 1 cup of the broth slowly over the top and stir it in until the liquid is absorbed. Slowly drizzle the butter over the top and stir that in. Transfer the stuffing to the prepared casserole dish. Drizzle the remaining ¼ cup of broth for a dryer stuffing or ½ cup for a moister stuffing over the top. Cover the dish and bake the stuffing for 30 minutes. Remove the cover and bake it an additional 10-15 minutes until the bread is golden brown and the stuffing is hot through. Remove it from the oven and let it stand 10 minutes. Then serve immediately. Make about 7 cups; 10 (about heaping 2/3 cup each) servings or 20 (about 1/3 slightly heaping cup each) portions. Each 1-Decadent Disk (about 1/3 slightly heaping cup each) portion has: 102 calories, 8 g protein, 14 g carbohydrates, 2 g fat, <1 g saturated fat, 16 mg cholesterol, 2 g fiber, 269 mg sodium Each 2-Decadent Disk (about heaping 2/3 cup) serving has: 205 calories, 15 g protein, 29 g carbohydrates, 4 g fat, 1 g saturated fat, 32 mg cholesterol, 4 g fiber, 538 mg sodium You save: 309 calories, 34 g fat, 7 g saturated fat

Traditional serving: 514 calories, 16 g protein, 27 g carbohydrates, 38 g fat, 8 g saturated fat, 56 mg cholesterol, 2 g fiber, 924 mg sodium

Courtesy of Devin Alexander's "The Most Decadent Diet Ever!" © 2008 by Devin Alexander (Broadway Books, a division of Random House, Inc.)

Bacon & Chive Mashed Potato Gratin

• Butter-flavored cooking spray
• 1 pound peeled Idaho or Russet potatoes
• 1 teaspoon salt
• 3 slices center cut bacon, chopped
• ½ cup finely chopped sweet onion
• 1/4 cup fat free half and half
• 1 tablespoon light butter
• 1-1/2 tablespoons chopped chives
• 1 tablespoon finely chopped flat leaf parsley leaves
• ½ tablespoon chopped fresh thyme leaves
• salt and pepper to taste
• ½ cup finely shredded, 75% light cheddar cheese

Preheat the oven to 400 degrees. Light mist a 2-3 quart casserole dish with spray.

Cut the potatoes into 3/4-inch pieces. Transfer them to a large pot. Cover the potatoes with water and place the pot over high heat. Add 1 teaspoon of salt. Bring the water to a boil then cover the pot with a lid and boil the potatoes about 20-25 minutes or until they are tender.

Meanwhile, place a medium, non-stick skillet over medium-high heat. Add the bacon. Cook it until the bacon is as crisp as possible without burning, about 5 minutes, then add the onions and continue cooking until the onion is just tender, but not browning, about 2-3 minutes.

Just before the potatoes are cooked, combine the half and half, and butter in a medium microwave-safe measuring cup or bowl. Microwave it on low heat about 1 minute until the butter is melted.

Drain the potatoes and transfer them to a medium mixing bowl. Using a potato masher or electric mixer, mash them. Pour in the half and half mixture, the bacon mixture, the chives, parsley and thyme and continue to mix the potatoes until they are well combined and fluffy. Season them to taste with salt and pepper. Transfer them to the prepared casserole dish and top them evenly with the cheese. Bake them for 20-25 minutes until the cheese is melted and is starting to brown slightly on top.

Makes about 2-2/3 cups; 4 (about 2/3 cup each) servings.

Each serving has: 156 calories, 7 g protein, 24 g carbohydrates, 4 g fat, 2 g saturated fat, 11 mg cholesterol, 2 g fiber, 767 mg sodium

Traditional Bacon Cheddar & Chive Mashed Potato Gratin has: 340 calories, 10 g protein, 27 g carbohydrates, 13 g fat, 8 g saturated fat, 40 mg cholesterol, 2 g fiber, 789 mg sodium

You save: 184 calories, 9 g fat, 6 g saturated fat

Devin Says: Make sure you're ready for the potatoes when they come out of the pot. If they sit around too long, the texture starts to change and could yield an inferior end result.

Courtesy of Devin Alexander's "The Most Decadent Diet Ever!" © 2008 by Devin Alexander (Broadway Books, a division of Random House, Inc.)

Contemporary Coleslaw

• 1/3 cup light mayonnaise
• 1/3 cup fat free plain yogurt
• 3 tablespoons white vinegar
• 1 teaspoon celery seed, or more to taste
• 1 tablespoon sugar
• salt and pepper, to taste
• 8 cups coleslaw mix (or 7 cups shredded green cabbage + 1 cup shredded carrots)

In a large, re-sealable plastic container, whisk together the mayonnaise, yogurt, vinegar, celery seed and sugar. Add the cabbage and carrots and stir until the ingredients are well combined. Season the slaw with salt and pepper. Cover the container and refrigerate it for at least 3 hours or up to 2 days.

Makes 4 servings. Each (about heaping 3/4 cup) serving has: 129 calories, 3 g protein, 17 g carbohydrates, 6 g fat, <1 g saturated fat, 6 mg cholesterol, 4 g fiber, 219 mg sodium

Traditional Coleslaw has: 266 calories, 1 g protein, 16 g carbohydrates, 23 g fat, 3 g saturated fat, 20 mg cholesterol, 1 g fiber, 246 mg sodium

You save: 137 calories, 17 g fat, 2 g saturated fat

Devin Says: I always look for short cuts to save time. Though it possible to shred the cabbage and carrots on your own, you can save time by purchasing a bagged mix. Then it takes only minutes to throw together this slaw.

Courtesy of Devin Alexander's "The Most Decadent Diet Ever!" © 2008 by Devin Alexander (Broadway Books, a division of Random House, Inc.)

Spinach Salad with Feta and Mandarin Oranges

I'm generally not a fan of Mandarin oranges in salads (I worry they'll make the salad soggy), but somehow this combo has recently become one of my favorites. The sweetness of the oranges and the saltiness of the feta coupled with lean protein and fresh spinach keep my cravings satisfied-and will do the same for you! Just be sure, here, as always, to dry your raw veggies well. It's the only way you'll achieve restaurant-quality salads.

• 14 cups loosely packed spinach leaves, stems removed
• 1 (101/2-ounce) can unsweetened mandarin oranges in juice, drained (about 1 cup)
• 1 1/2 ounces finely crumbled reduced-fat feta cheese
• 1/2 cup red onion slivers
• 6 tablespoons light balsamic vinaigrette
• 1 pound lean grilled chicken breast, cut into strips

In a large salad bowl, combine the spinach, oranges, feta, and onion. Pour the vinaigrette over the mixture and toss. Divide the salad among 4 dinner plates or large salad bowls. Top each with one-fourth of the chicken (about 4 ounces) and serve.

Makes 4 servings

Per serving: 240 calories, 31 g protein, 17 g carbohydrates, 6 g fat (2 g saturated), 68 mg cholesterol, 5 g fiber, 469 g sodium

From "The Biggest Loser Family Cookbook: Budget-Friendly Meals Your Whole Family Will Love" by Chef Devin Alexander © 2008 by Universal Studios Licensing LLLP, The Biggest Loser ™ and NBC Studios, Inc., and Reveille LLC. All rights reserved.

Parmesan Roasted Cauliflower

Among my friends who like cauliflower at all, this was a huge favorite. In fact every person who tried it looked surprised that they enjoyed it as much as they did.If you've ever enjoyed a cauliflower dish, I suggest you add this to your "must-try" list.

• 1 ½ cups (6 ounces) cauliflower florets
• 2 teaspoons reduced-fat grated Parmesan cheese
• 1 teaspoon chopped fresh parsley leaves
• ¼ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• Salt to taste
• 1 teaspoon extra-virgin olive oil

Preheat the oven to 425°F.

In a medium bowl, combine the cauliflower, cheese, parsley, garlic powder, and pepper. Season to taste with salt. Toss to mix. Drizzle on the oil and toss again. Transfer the mixture to a small non-stick baking dish and place in oven.Bake for 15 to 17 minutes, tossing once, or until lightly browned and crisp-tender.

Serve immediately.

Makes 1 serving:

104 calories, 4 g protein, 11 g carbohydrates, 6 g fat, <1 saturated fat, <1 polyunsaturated fat, 4 monounsaturated fat, 5 mg cholesterol, 4 g fiber, 121 mg sodium;

From "The Biggest Loser Cookbook" by Chef Devin Alexander. © 2006 by Universal Studios Licensing LLLP, The Biggest Loser ™ and NBC Studios, Inc., and Reveille LLC.

Starbuck's Pumpkin Pound Cake (1 Slice)

This pumpkin pound cake recipe just may be responsible for my writing career.

While that statement may be a tiny bit of a stretch, I don't know that, without it, I would have had a lot of the opportunities I've had. Basically, this is one of the first extremely low-fat recipes I'd developed that no one believed was low fat.until they witnessed me making it. It's one of those rare, almost-fat-free baked goods that even people who swear they don't eat low-fat baked goods, ask for time and time again. It's oddly moist even if compared to a full-fat recipe. I've baked it in teddy-bear shaped muffin tins to serve to kids at Thanksgiving and I've included it on many a platter of food to introduce my work to potential new clients. I even got my very first writing assignment in a national magazine as a direct result of it.

Ok, enough buildup. I truly hope you enjoy it as much as I do.

• 1-1/2 cups unbleached, all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1-1/2 cups sugar
• 1/2 cup fat free vanilla yogurt
• 3 large egg whites
• 1 cup solid pack pumpkin
• butter-flavored cooking spray

PPreheat the oven to 350°F. Spray a standard loaf pan (approximately 8-1/2 x 4-1/2 x 2-1/2 inch) with spray.

Sift the flour, cinnamon, salt, baking soda, baking powder cloves and nutmeg into a medium mixing bowl. Set it aside.

Using a sturdy whisk, mix the sugar, yogurt, and eggs in a large mixing bowl until they are thoroughly blended. Stir in the pumpkin. Then stir the dry ingredients into the pumpkin mixture. Pour the batter into the prepared pan and bake the load until a toothpick inserted into center comes out dry (it may have crumbs, but shouldn't be wet), about 55 minutes-1 hour. Let the cake cool 10 minutes, then turn it out onto a cooling rack. When it cools completely, slice it into 8 slices, each approximately 1-inch thick.

Refrigerate any leftovers. (Baked goods made with yogurt need to be stored in a refrigerator).

Makes 8 1-piece servings. Each piece has: 246 calories, 5 g protein, 57 g carbohydrates, trace fat, trace sat. fat, 2 g fiber

Original Starbuck's Pumpkin Pound Cake: 310 calories, 5 g protein, 47 g carbohydrates, 12 g fat, 1.5 g sat. fat, 2 g fiber

Save: 64 calories, 12 g fat, 1 g sat. fat

Drive Thru:
This loaf freezes incredibly well. Simply make the recipe and slice it as suggested, then wrap it tightly in plastic wrap or place it in a freezer bag and store it in the freezer. Pull it from the freezer an hour or so before you're ready to eat it or remove it from the plastic and wrap it, rewrap it completely in aluminum foil and heat it in a pre-heated 400 degree oven for about 5-10 minutes or until it is just barely warmed.

Before You Start:
In order for this loaf to look exactly like Starbuck's I would have had to develop the recipe for a pan that is 4-inches wide by 4-inches tall. After a great search, I found one in a restaurant supply store that is 16x4x4. However, I decided it would be best not to require a journey to a restaurant supply store or requiring a loaf that large at home. So I developed it for a standard loaf pan. If you cut the resulting loaf into 8 slices, each will weigh precisely what the average Starbuck's slice weighs. It will be slightly shorter, slightly narrower and a bit thicker, but it will taste just as good... I promise.

Recipe courtesy Devin Alexander, "Fast Food Fix" (Rodale 2006)

Pumpkin Pie Bars

I accidentally managed to include an entire Thanksgiving menu in this book. Though I'm certainly not opposed and folks are constantly asking me for their holiday favorites made over, I didn't set out to do that. According to my friend Kelly, who is a true foodie (she even owns restaurants) and who loves pumpkin pie, these are definitely good enough to serve even at Thanksgiving or anytime. In fact, this is one of those perfect instances where you can serve them and not tell anyone that they're lower in fat or calories. After they rave them, you can casually mention how healthy they are. Your friends might love you even more.

• Butter-flavored cooking spray
• 1 1/4 cups finely crushed low-fat graham crackers (about 9 whole crackers)
• 1/4 teaspoon cinnamon
• ¼ cup light butter (stick, not tub), melted
• 4 egg whites
• 15-ounce can solid pumpkin puree
• 14-ounce can fat-free sweetened condensed milk (not evaporated milk)
• 1 ½ teaspoons vanilla extract
• 2 tablespoons packed light or dark brown sugar
• 1 ¼ teaspoons pumpkin pie spice
• 12 tablespoons fat-free frozen whipped topping, defrosted

Preheat the oven to 350 degrees F. F. Spray an 11x7-inch oven-proof glass baking cake pan or baking dish with spray.

In a small mixing bowl, mix the graham crackers, cinnamon, and the butter until they are well combined. The crumbs should stick together slightly. Transfer the prepared crumbs to the baking dish, and using a piece of wax paper about the same size as the bottom of the pan, press the crumbs to evenly cover the bottom. Transfer the dish to the oven and bake the crust for 6-8 minutes, or until the crust is slightly browned. Set aside.

In a large bowl, using a sturdy whisk, lightly beat the egg whites. Add the pumpkin and condensed milk and continue mixing. Next, add the vanilla, brown sugar, and pumpkin pie spice. Stir the mixture until it is well combined.

Pour the filling over the crust and transfer the pan to the oven. Bake the bars for 35-40 minutes, or until a toothpick inserted in the center comes out dry (crumbs are okay).

Cool the pan on a wire rack for 10 minutes, then slice into 12 or 24 bars. Transfer 1 bar to a serving dish and top with 1 tablespoon of the whipped topping, if making full-sized bars, or ½ tablespoons, if making 24 mini-bars. Repeat with the remaining bars and whipped topping, or transfer them to an airtight container and refrigerate them for up to 3 days.

Makes 12 or 24 bars.

Each 1-Decadent Disk (1/24) portion has: 96 calories, 3 g protein, 18 g carbohydrates, 1 g fat, <1 g saturated fat, 5 mg cholesterol, <1 g fiber, 80 mg sodium

Each 2-Decadent Disk (1/12) serving has: 191 calories, 5 g protein, 36 g carbohydrates, 3 g fat, 1 g saturated fat, 9 mg cholesterol, 2 g fiber, 160 mg sodium

Traditional serving: 290 calories, 4 g protein, 40 g carbohydrates, 14 g fat, 6 g saturated fat, 63 mg cholesterol, <1 g fiber, 246 mg sodium

You save: 99 calories, 11 g fat, 5 g saturated fat

Courtesy of Devin Alexander's "The Most Decadent Diet Ever!" © 2008 by Devin Alexander (Broadway Books, a division of Random House, Inc.)

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