Chef Devin Alexander, author of the “Biggest Loser” cookbooks and three of her own, was featured on tonight’s “Biggest Loser” and showed off a couple of recipes that keep costs and calories down but pump up the nutrition and flavor.
The first recipe, which she showed off at the ranch was a Southwest Loaded Sweet Potato. Here’s the recipe, which is from “The Biggest Loser Quick & Easy Cookbook" (Rodale, $21.99):
Southwest Loaded Sweet Potato
- 1 (8-ounce) sweet potato
- 4 ounces extra-lean ground turkey
- 3/4 teaspoon all-natural salt-free fajita or Southwest seasoning
- Olive oil spray (propellant free)
- 1/3 cup fresh salsa, drained
- 2 tablespoons jarred all-natural roasted green salsa
- 2 tablespoons fat-free Greek yogurt
Using a fork, poke the potato 5 times on all sides and place it in a microwave-safe bowl or dish. Cover the dish loosely with a paper towel.
Microwave it on high for 3 minutes. Carefully flip the potato (it will be very hot) and continue microwaving for 2 to 4 minutes longer, or until cooked and tender.
Meanwhile, in a small bowl, mix the turkey and seasoning.
Place a small nonstick skillet over medium-high heat. When hot, lightly mist it with the olive oil spray. Cook the turkey for 3 to 4 minutes, or until no longer pink, breaking it into bite-size chunks as you do.
Cut an opening in the potato that stretches 1 inch from each end of the potato and deep enough to open the potato completely without cutting it in half.
Put it in a medium shallow bowl. Stuff the potato with the fresh salsa, then the turkey, then the green salsa. Top it with the yogurt. Serve immediately.
Makes 1 serving
Per serving: 342 calories, 35 g protein, 47 g carbohydrates (13 g sugar), 2 g fat, trace saturated fat, 45 mg cholesterol, 8 g fiber, 304 mg sodium
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The second dish, which she made for an Ohio school, was a Piled High Supreme Turkey Breakfast Pizza. Here’s the recipe:
Piled High Supreme Turkey Breakfast Pizza
- 3 Roma tomatoes, cored and quartered
- 8 medium fresh basil leaves
- 2 medium garlic cloves, peeled, trimmed and quartered
- 4 whole grain English muffins, split
- 4 Jennie-O Lean Turkey Sausage Breakfast Links, finely chopped
- 2 slices Jennie-O Turkey Bacon, chopped
- 1⅓ cups liquid egg whites
- 2 cups frozen mixed bell peppers and onions
- 3 ounces finely shredded reduced-fat mozzarella cheese
Heat the oven to 450°F.
Line a large baking sheet with nonstick foil.
Pulse tomatoes, basil and garlic in a food processor; stop to scrape the sides, once or twice, as needed, until they’re coarsely chopped.
Place muffin halves, cut side up, on prepared baking sheet. Bake 4 to 6 minutes until lightly toasted. Cook sausage as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add bacon, onion and pepper mixture and continue cooking 4 to 6 minutes.
Mist a small non-stick skillet with spray. Place over medium-high heat. Pour half of egg whites into pan. When it is set, use spatula to cut egg into quarters. Flip each quarter and continue cooking until set. Remove from pan and cover to keep warm. Repeat with second half of egg white.
Top each toasted muffin half with one piece of egg. Divide tomato mixture spreading evenly over egg. Top with cheese and meat and pepper mixture. Bake 3 to 5 minutes or until cheese is melted.
Makes 4 servings.
Calories 280, Fat 8g, Protein 19g, Cholesterol 45mg, Carbohydrates 32g, Sodium 610mg, Fiber 3g, Saturated Fat 3g, Sugars 4g
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