biggest loser reunion dinner party menu & recipes
TRANSCRIPT
Biggest Loser Contestant Reunion Dinner
hosted by Chef Devin Alexander,
Author of the Biggest Loser Cookbooks
Jerry Hayes, Erik Chopin, Danny Evans, Estella Hayes, Nicole Brewer, Coleen Skeaback, Amanda Arlauskas, Curtis Bray, Andrea Overstreet, Carla Triplett, Pete Thomas, Abby Rike, Jackie Evans, Danny Cahill, Bill Germanakos,
Phil Parham, Hollie Self, Amy Parham, Ryan Kelly, Dina Mercado, Tracey Yukich and Devin Alexander
The Menu…*Chicken Enchilasagna – from The Most Decadent Diet Ever!
*Mediterranean Couscous – recipe by Devin Alexander compliments
of Jennie-O Turkey
*Grilled Salmon with Easier Than Caramelized Onions
– from I Can’t Believe It’s Not Fattening!
*BBQ Salad
*Grilled Chicken
*Kaleslaw ….and for Dessert:
*Fudge Mint Iced Brownies
*Glazed Lemon Bundt Cakes
*Fruit Platter
*Chocolate Chocolate Brownie Cups – from The Most Decadent Diet Ever!
1-1/4 pounds boneless, skinless chicken breasts, visible fat removed Olive oil spray1-1/4 cups canned traditional mild enchilada sauce1 cup canned medium green chile enchilada sauce4 ounces (about 2 cups) finely shredded Cabot’s 75% Light Cheddar cheese, or your favorite low-fat Cheddar1/2 cup chopped fresh cilantro1/4 cup sliced drained black olives 3 tablespoons canned,drained, and chopped green chileEight 6-inch white or yellow corn tortillas
Preheat a grill to high. Preheat the oven to 450°F. Mix the Mexican seasoning and burrito seasoning in a small bowl. Rub the mixture evenly over the chicken breasts to cover them. Lightly mist both sides of the breasts with spray. Let stand for 10 minutes, and then place the breasts side by side on the grill. Turn the heat to medium, if possible, and grill for 3 to 5 minutes per side, or until no longer pink inside. Let stand for 5 minutes. Meanwhile, combine the enchilada sauces in a medium bowl and mix until well combined. Set aside. Mix the cheese, cilantro, olives, and chiles in a second medium bowl. Set aside. Coarsely chop the chicken breasts. Cut or tear each tortilla into about 9 roughly even pieces. Spread 1/2 cup of the enchilada sauce in the bottom of an 8 X 8-inch glass or ceramic baking dish. Cover the sauce evenly with about a third of the tortilla pieces. Then sprinkle about half of the chicken over them. Pour about 2/3 cup of the sauce evenly over that. Then sprinkle a third of the cheese mixture over that. Repeat layering with half of the remaining tortillas, the remaining chicken, 2/3 cup of sauce, then half of the remaining cheese mixture. Follow that with another layer of the tortillas, then the remaining sauce, then the remaining cheese mixture. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 5 minutes. Then remove from the oven and let stand for 10 minutes. Cut into 4 or 8 pieces and serve immediately. MAKES 1 CASSEROLE; 4 SERVINGS OR 8 PORTIONS Each 2-Decadent-Disk portion ( 1/8 casserole) has: 201 calories, 23 g protein,16 g carbohydrates, 5 g fat, 1 g saturated fat, 46 mg cholesterol, 2 g fiber, 531 mg sodium; Each 4-Decadent-Disk serving ( 1/4 casserole) has: 401 calories, 46 g protein, 32 g carbohydrates, 9 g fat, 2 g saturated fat, 92 mg cholesterol, 4 g fiber, 1,063 mg sodium
Chicken Enchi lasagnaRecipe 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.
www.devinalexander.com * twitter.com/chefdevin * Become a Facebook fan! * Email: [email protected]
2 teaspoons salt-free Mexican or Southwest seasoning2 teaspoons lower-sodium burrito seasoning or taco seasoning
Mediterranean Couscous Olive oil spray1-1/2 cups water1-1/2 cups dry whole wheat couscous 1-1/2 cups seeded and very finely chopped tomato1-1/2 cups seeded and very finely chopped cucumber3/4 cup very finely chopped red onion1 tablespoon freshly minced garlic¾ cup minced fresh flat leaf parsley leaves1/2 cup + 1 tablespoon freshly squeezed lemon juice1-1/2 tablespoons extra virgin olive oilSalt and pepper, to taste
Cook it for about 2 minutes, or until all of the liquid has been absorbed. Remove it from the heat and fluff the mixture with a fork. Cover and allow it to stand for 5 minutes. Add the tomato, cucumber, red onion, garlic, parsley, lemon juice, and olive oil to a large glass or plastic bowl. Toss well to combine. Stir in the cooked couscous until well combined. Season with salt and pepper. Serve immediately.
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Recipe by Devin Alexander compliments of Jennie-O Turkey Store www.jennieo.com
Makes 5 servings. Each (about 1-1/3 cups) serving has: 278 calories, 10 g protein, 53 g carbohydrates, 5 g fat, <1 g saturated fat, 0 mg cholesterol, 9 g fiber, 250 mg sodium
Bring the water to a boil in a medium non-stick pot with a lid. Stir in the couscous. Cover the pot and reduce the heat to a simmer.
Grilled Salmon with Easier Than Caramelized Onions Grilled Salmon with Caramelized Onions Hands-On Time: 10 minutes (onions must be pre-made)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 taste2/3 cup “Easier Than Caramelized Onions” (see below), divided, reheated if necessary 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. Transfer each filet to a plate and top each with half of the onions. Serve immediately. Makes 2 servings. Each (1 filet with 1/3 cup onions) serving has: 207 calories, 23 g protein, 4 g carbohydrates, 10 g fat, 2 g saturated fat, 62 mg cholesterol, <1 g fiber, 52 mg sodium
Easier Than Caramelized Onions Hands-On Time: 5 minutesHands-Off Time: 20-22 minutes 2 medium onions (any variety; about 1 ¼ pounds), very thinly sliced 2 teaspoons extra virgin olive oilSea salt and pepper to taste Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper. Place the onions on the baking sheet. Drizzle the olive oil over them and season them with salt and pepper. Toss them well. Spread them evenly over the baking sheet. Bake them for 20-22 minutes, turning about every 5 minutes, until the onions are cooked through and caramelized (soft and lightly browned). Makes 4 servings. Each (about ¼ cup) serving has: 35 calories, trace protein, 3 g carbohydrates, 2 g fat, trace saturated fat, 0 mg cholesterol, <1 g fiber, 1 mg sodium
www.devinalexander.com * twitter.com/chefdevin * Become a Facebook fan! * Email: [email protected]
Recipes 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.