Biggest Loser Contestant

Reunion/Holiday Dinner hosted by

Chef Devin Alexander,

Author of the Biggest Loser Cookbooks

The Menu…*DIY Taco Bar :

-Carne Asada – recipe coming soon in Biggest Loser International Cookbook!

-Grilled Salmon – from I Can’t Believe It’s Not Fattening!

-Basic Grilled Chicken – from The Most Decadent Diet Ever!

Served with corn & whole wheat flour tortillas, fire roasted salsa, reduced-fat cheddar, and fresh guacamole

*Homemade Chorizo Nachos – recipe coming soon in Biggest Loser International Cookbook!

*Coleslaw with Orange Cilantro Vinaigrette

-from The Biggest Loser Family Cookbook

*Today’s Taco Salad – from I Can’t Believe It’s Not Fattening

...and for Dessert

*fresh fruit platters

*Peppermint Brownie Pizzas – from I Can’t Believe It’s Not Fattening!

Grilled Salmon and Basic Grilled Chicken Grilled SalmonRecipe taken from I Can’t Believe It’s Not Fattening by Devin Alexander. Copyright c 2010 by Devin Alexander. Published by Broadway Books, a division of Random House, Inc.

Hands-On Time: 10 minutes Hands-Off Time: Time to pre-heat grill

Olive oil spray (from a spray bottle, not a store-bought, pre-filled one that contains propellant; I used a Misto)2 4-ounce salmon filets (skin removed), preferably wild over farm-raised.Sea salt and pepper to taste

Preheat a grill to high. Lightly mist both sides of each salmon filet with spray.

Season with salt and pepper. Lightly mist a large sheet of aluminum foil and place it directly on the grill rack, spray side up. Set the filets side by side on the foil so they do not touch. Grill them until the salmon is cooked through, about 2-4 minutes per side. Makes 2 servings.

Basic Grilled Chicken Recipe taken from Devin Alexander's THE MOST DECADENT DIET EVER!Copyright © 2008 by Devin Alexander published by Broadway Books, a division of Random House Inc.

1 pound boneless, skinless chicken breast, visible fat removed1 teaspoon extra virgin olive oilSalt and pepper

Preheat a grill to high.Rub the chicken breast with olive oil and season both

sides with salt and pepper to taste. Transfer to the grill and cook 3-5 minutes per side, or until no longer pink.

Makes 4 servings. Each (1 chicken breast) serving has: 135 calories, 26 g protein, 0 g carbohydrates, 3 g fat, 1 g saturated fat, 66 mg cholesterol, 0 g fiber, 74 mg sodium

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Devin with Renee Thompson of the Biggest Loser Resort

Coleslaw with Orange Cilantro Vinaigrette

1⁄4 cup fat-free plain yogurt1⁄4 cup light mayonnaise1⁄4 cup 100% orange juice (preferably freshly squeezed or “not from concentrate”)3 tablespoons white vinegar1-1⁄2 teaspoons honey7 cups shredded green cabbage (about 10 ounces)1 cup shredded carrots1⁄2 cup slivered red onion1⁄3 cup fresh cilantro, choppedSalt, to tasteGround black pepper, to taste

In a large, re-sealable plastic container, whisk together the yogurt, mayonnaise, juice, vinegar, and honey. Add the cabbage, carrots, onion, and cilantro and stir until well combined. Season with salt and pepper. Cover and refrigerate for at least 3 hours or up to 2 days.

Makes 6 (generous 3⁄4-cup) servingsPer serving: 83 calories, 2 g protein, 13 g carbohydrates, 3 g fat (trace saturated), 3 mg

cholesterol, 3 g fiber, 118 mg sodium

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Reprinted from The Biggest Loser Family Cookbook by Chef Devin Alexander and the Biggest Loser Experts and Cast (c) 2009 by Universal Studios Licensing LLLP. The Biggest Loser (TM)and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are

sold or directly from the publisher by calling (800) 848-4735. www.devinalexander.com

“I’ve always been such a fan of coleslaw that I’ve made many varieties. But I really wanted to create a new, more exotic one for The Biggest Loser. I tried various ingredients before I struck upon the combo with orange and cilantro. I personally thought it could use even a bit more cilantro, but my test kitchen team overruled me, saying that the 1⁄3 cup is the perfect amount. If you’re like me, feel free to add a touch more. Either way, it’s a great, refreshing way to enjoy coleslaw with a fraction of the fat and calories of traditional versions.”

Devin with Biggest Loser co-Author, Melissa Roberson

Today’s Taco Salad

Hands-On Time: 10 minutesHands-Off Time: none

4 ounces 96% lean ground beef½-1 teaspoon salt-free Mexican seasoning or rub (I used Southwest Chipotle Mrs. Dash) Salt, to taste (optional)3 cups finely chopped arugula or Romaine lettuce or a combination2/3 cup well-drained fresh pico de gallo or salsa½ ounce baked tortilla chips crushed with your hands2 tablespoons your favorite low-fat Mexican ranch or ranch

(I used Follow Your Heart’s Spicy Southwest Ranch)

Preheat a small nonstick skillet to medium-high heat. When hot, add the beef, seasoning or rub, and salt. Cook the beef, breaking it into large chunks with a wooden spoon, until no longer pink, about 2-4 minutes. (Let the beef cool at least 1 minute before adding it to the salad).

Meanwhile, add the greens, pico de gallo, and chips to a large glass or plastic mixing bowl. Drizzle the ranch over top, add the beef and toss well. Serve immediately.

Makes 1 salad (3 ½ cups): 257 calories, 26 g protein, 24 g carbohydrates, 8 g fat, 2 g saturated fat, 60 mg cholesterol, 2 g fiber, 396 mg sodium

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“When making salads at home, make sure your lettuce is very well dried. Here, also be sure the salsa or pico de gallo is completely drained of extra moisture by quickly throwing it in a fine sieve then gently pressing it with a spoon. Eliminating any moisture from the ingredients in your salad ensures that the finished salad isn’t watery. Well-dried ingredients will yield a restaurant quality (or better!) salad. To make this salad even more special, add low-fat cheese or fresh cilantro!”

Recipe taken from I Can’t Believe It’s Not Fattening by Devin Alexander. Copyright c 2010 by Devin

Alexander. Published by Broadway Books, a division of Random House, Inc.

Devin with Amanda Arlauskas

Hands On Time: 8 minutesHands Off Time: time to preheat oven + 17-19 minutes + 25-30 minutes cooling time

Butter-flavored cooking spray2/3 cup Fiber One or naturally sweetened fat-free vanilla yogurt1 box (13.7 ounces) No Pudge! Original Fudge Brownie Mix (look for it in the baking or natural foods aisle in your grocery store or at Trader Joe’s)1 cup fat-free frozen whipped topping, defrosted2 tablespoons finely crushed peppermint disks or candy canes1 tablespoon chocolate syrup

Preheat the oven to 350°F. Mist a 101/2-inch tart pan with spray (as a backup, you can use a 10-inch nonstick deep-dish pizza pan, but the brownie won’t pop out as easily as from a tart pan).

In a medium bowl, stir the yogurt into the brownie mix until well combined. Pour the mixture into the prepared pan and spread it with a spatula so it evenly covers the bottom of the pan. Bake for 17 to 19 minutes, or until a toothpick inserted in the center is no longer wet (a few crumbs are okay).

Allow the brownie to cool completely. Spoon the whipped topping into the center and then, using a spatula, spread it to evenly cover all but the outer 1/2-inch of the brownie. Sprinkle the crushed candies evenly over the top. Drizzle the syrup in a fine stream from the edge of a spoon to create a criss-cross pattern. Cut into 8 equal wedges. Serve immediately, or refrigerate for up to 2 days.

Makes 8 servings. Each serving made with Fiber One yogurt has: 142 calories, 3 g protein, 30 g

carbohydrates, trace fat, 0 g saturated fat, <1 mg cholesterol, 2 g fiber, 107 mg sodium; Each serving made with naturally sweetened yogurt has: 145 calories, 3 g protein, 30

g carbohydrates, trace fat, 0 g saturated fat, <1 mg cholesterol, 1 g fiber, 110 mg sodium

Peppermint Brownie Pizza Recipe taken from I Can’t Believe It’s Not Fattening by Devin Alexander. Copyright c 2010 by Devin Alexander. Published by

Broadway Books, a division of Random House, Inc.

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“I sometimes make this with red and green candy canes to make it extra festive!”