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"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) 1/2 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 1/2 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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