Biggest Loser 10 Pre-Finale Reunion Dinner Menu
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Biggest Loser 10 Pre-Finale Reunion Dinner Menu

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Biggest Loser 10 Pre-Finale Reunion Dinner Menu Biggest Loser 10 Pre-Finale Reunion Dinner Menu Presentation Transcript

  • Biggest Loser Reunion Dinner Pre-BL10 Finale: May 23, 2011hosted by Chef Devin Alexander,Author of the Biggest Loser Cookbooks
    Dan Evans, Patrick House, Jesse Atkins, Gary Deckman, Jerry Hayes, Estella Hayes, O’Neal Hampton, Coleen Skeaback,
    Sunshine Hampton, Jessica Delfs, Mark Pinhasovich, Tara Costa, Adam Hertado, Jennifer Johnson, Cherita Andrews, Jackie Evans,
    Amanda Arlauskas, Amy Cremen, Laura Denoux, Tracey Yukich, FradoDinten,
    and Devin Alexander
  • The Menu…
    *Chicken Cacciatore-- from Biggest Loser Flavors of the World Cookbook
    *Meatballs– from Spaghetti & Meatballs in
    Biggest Loser Flavors of the World Cookbook
    *Three Cheese Spinach Lasagna
    – from Biggest Loser Flavors of the World Cookbook
    *White Bean Dip – from I Can’t Believe It’s Not Fattening
    *Mixed green salad with homemade golden balsamic vinaigrette, watermelon, light feta & fresh basil
    ….and for Dessert
    *Strawberry Shortcake Trifle -featuring “Cut the Crap” Whipped Topping
    –From Biggest Loser Dessert Cookbook *Fruit Platter
    *Chocolate Chocolate Brownie Cups – from Most Decadent Diet Ever!
  • Chicken Cacciatore The Biggest Loser Flavors of the World Cookbook by Devin Alexander
    (c) 2011 by Universal Studios Licensing LLLP. The Biggest Loser (TM ) and NBC Studios, Inc., and Reveille LLC.
    2 teaspoons whole grain oat flour
    1/4 teaspoon sea salt, plus more to taste
    1/4 teaspoon ground black pepper, plus more to taste
    4 (4-ounce) trimmed boneless, skinless chicken breasts,
    pounded to 1/2" thickness
    1 teaspoon extra-virgin olive oil
    1 1/2 cups chopped sweet onion
    1 cup red bell pepper strips, about 3" long and 1/4"-1/2" wide
    2 teaspoons freshly minced garlic
    1/2 cup dry white wine
    1 can (14 1/2 ounces) all-natural no-salt-added diced tomatoes in juice
    1 tablespoon all-natural drained capers
    1 teaspoon dried basil
    1/2 teaspoon dried oregano
     
    Combine the flour, salt, and pepper on a dinner plate and use a fork to mix until they are well combined.
     
    Pat the chicken breasts dry with a paper towel. Dip one breast at a time into the flour mixture and coat on all sides, being sure to shake off any excess flour. Transfer them, side by side, to a clean dinner plate (don't stack them on top of each other).
     
    Place a large nonstick skillet with a lid over medium-high heat. When hot, add the olive oil. Immediately add the chicken in a single layer and cook for 2 to 3 minutes per side, or until golden brown. Remove the chicken to a plate. Add the onion, bell pepper, garlic, and wine to the pan. Stir for 3 to 5 minutes, or until the wine reduces slightly. Add the tomatoes, capers, basil, and oregano and stir to combine.
     
    Place the chicken breasts in the sauce, completely coating them. Bring the sauce to a simmer. Cover the pan, reduce the heat to medium-low, and cook for 20 to 25 minutes, or until the chicken is tender and no longer pink. Season with salt and pepper. Serve.
     
    Makes 4 servings
     
    Per serving (1 chicken breast + 3/4 cup sauce): 219 calories, 28 g protein, 13 g carbohydrates (4 g sugar), 3 g fat, <1 g saturated fat, 66 mg cholesterol, 3 g fiber, 260 mg sodium
     
    Photo by: Mitch Mandel
    www.devinalexander.com * twitter.com/chefdevin * Become a Facebook fan! * Email: fans@devinalexander.com
  • Three Cheese Spinach Lasagna
    The Biggest Loser Flavors of the World Cookbook by Devin Alexander
    (c) 2011 by Universal Studios Licensing LLLP. The Biggest Loser (TM ) and NBC Studios, Inc., and Reveille LLC.
    1 teaspoon extra-virgin olive oil
    14 dry whole wheat lasagna noodles
    1 package (12 ounces) frozen chopped spinach, thawed
    3 cups all-natural fat-free ricotta cheese, drained of any liquid on top of the container
    3 large egg whites
    1/4 cup freshly grated Parmesan cheese
    2 tablespoons finely chopped fresh parsley leaves
    1 teaspoon garlic powder
    Sea salt, to taste
    Ground black pepper, to taste
    2 1/2 cups all-natural low-fat, low-salt, no-sugar-added marinara sauce (I used Monte BeneTomato Basil Pasta Sauce)
    4 ounces finely shredded almond mozzarella cheese (I used Lisanatti)
    Preheat the oven to 350°F. Bring a large pot of salted water to a boil.
     
    Once the water is boiling, add the olive oil to the pot. Add the noodles to the pot and cook, stirring occasionally, for 8 to 10 minutes, or until al dente. Drain well. Cut or tear 2 of the noodles in half widthwise.
     
    Meanwhile, drain the spinach well by squeezing it in a clean, lint-free dish towel until all of the excess moisture is removed. Once you think all of the moisture is removed, continue squeezing the spinach even more to ensure it is completely dry. In a medium bowl, stir together the ricotta, egg whites, 3 tablespoons of the Parmesan, parsley, and garlic powder until well combined. Stir in the drained spinach until well combined. Season with salt and pepper.
     
    Photo by: Mitch Mandel
     
    To assemble the lasagna, spread 1/2 cup of the marinara sauce evenly over the bottom of a 9" x 13" glass or ceramic baking dish. Lay 3 1/2 noodles evenly across the bottom of the dish in a single layer. Dollop one-third of the ricotta mixture in big spoonfuls across the noodle layer and, using a rubber spatula, spread it into an even layer. Top the ricotta with 1/2 cup of the remaining sauce. Sprinkle one-quarter of the mozzarella evenly over the sauce. Repeat this layering process (noodles, ricotta mixture, sauce, mozzarella) two more times. For the final layer, top the lasagna with the last of the noodles. Spread the remaining sauce evenly over the noodles. Sprinkle with the remaining mozzarella, then the remaining Parmesan.
     
    Cover the dish with foil and bake for 30 minutes. Uncover and bake for 5 to 10 minutes longer, or until the cheese is melted and the lasagna is hot throughout. Allow to cool for 5 minutes. Cut into 8 squares and serve.
     
    Makes 8 servings 
    Per serving: 257 calories, 22 g protein, 34 g carbohydrates (6 g sugar), 4 g fat, <1 g saturated fat, 3 mg cholesterol, 7 g fiber, 353 mg sodium
     
    www.devinalexander.com * twitter.com/chefdevin * Become a Facebook fan! *Email: fans@devinalexander.com
  • Meatballs from Spaghetti & Meatballs
    The Biggest Loser Flavors of the World Cookbook by Devin Alexander
    (c) 2011 by Universal Studios Licensing LLLP. The Biggest Loser (TM ) and NBC Studios, Inc., and Reveille LLC.
    Olive oil spray (propellant free)
    1/2 cup all-natural whole wheat panko style bread crumbs
    2 cups loosely packed fresh parsley leaves
    1/4 cup unsweetened plain almond milk
    1 large egg white
    3/4 cup minced sweet onion
     
    1/4 teaspoon sea salt
    1/8 teaspoon ground black pepper
    1 pound 96% lean ground beef
    3 cups all-natural low-fat, low-salt, no-sugar-added marinara sauce
    (I used Monte Bene Tomato Basil Pasta Sauce)
    6 ounces dry whole wheat or whole grain spaghetti
    4 teaspoons freshly grated all-natural Parmesan cheese
    Preheat the oven to 400°F. Lightly mist a large nonstick baking sheet with spray.
     
    To the bowl of a food processor fitted with a chopping blade, add the bread crumbs and parsley. Process until they are chopped finely, stopping to scrape down the sides of the bowl, as needed. Transfer the mixture to a medium mixing bowl and stir in the milk and egg white. Add the onion, salt, pepper, and ground beef and mix until well combined. Divide the mixture into 12 equal portions and roll each into a ball. Place the meat-balls side by side, so they do not touch on the prepared baking sheet. Bake for 10 to 12 minutes, or until just barely pink inside.
     
    Meanwhile, add the marinara sauce to a medium nonstick saucepan with a lid and heat over medium heat, stirring often, until hot. Then turn the heat to low.
     
    Cook the spaghetti according to package directions, omitting any oil or butter. When the meatballs are cooked, add them to the sauce and stir with a wooden spoon to coat them.
     
    When the pasta is cooked, divide it among 4 pasta bowls. Add 3 meatballs to each bowl, then divide the sauce evenly among them. Top each with 1 teaspoon of the Parmesan.
     
    Makes 4 servings
     
    Per serving: 398 calories, 33 g protein, 49 g carbohydrates (6 g sugar), 9 g fat, 2 g saturated fat, 62 mg cholesterol, 9 g fiber, 518 mg sodium
    Photo by Mitch Mandel
    www.devinalexander.com * twitter.com/chefdevin * Become a Facebook fan! *Email: fans@devinalexander.com
  • White Bean Dip
    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.
    1 (15 ounce) can white beans (sometimes called cannellini beans or white kidney beans), rinsed and drained
    1 medium garlic clove, coarsely chopped
    1 tablespoon freshly-squeezed lemon juice
    1 tablespoon coarsely chopped parsley leaves
    1 teaspoon extra virgin olive oil
    2 tablespoons non-fat plain yogurt
    1/8 teaspoon crushed red pepper flakes
    Sea salt and black pepper, to taste
    In the bowl of a food processor fitted with a chopping blade, process the beans, garlic, lemon juice, and parsley until the mixture is finely chopped (scrape down the sides of the bowl if necessary). With the processor on, stream in the olive oil until the mixture is smooth. Spoon the mixture into a bowl and add the yogurt and red pepper flakes. Stir well to combine. Season with salt and pepper. Serve immediately with whole-grain crackers, veggies, or whole-wheat pita for dipping.
    Devin’s Mixed green salad w/homemade Golden Balsamic Vinaigrette, Watermelon,
    Light Feta & Fresh Basil Ribbons
     
    Makes 4 servings (1 heaping cup). Each (about a generous 1/4 cup) serving has: 101 calories, 5 g protein, 17 g carbohydrates, 2 g fat, trace saturated fat, trace cholesterol, 4 g fiber, 234 mg sodium
    www.devinalexander.com * twitter.com/chefdevin * Become a Facebook fan! *Email: fans@devinalexander.com
  • Chocolate Chocolate Brownie Cups
    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.
    Butter-flavored cooking spray
    1/2 cup unsweetened applesauce
    1 teaspoon vanilla extract
    8 large egg whites
    2 cups raw sugar
    1/2 cup unbleached all-purpose flour
    1 cup unsweetened cocoa powder
    2 teaspoons instant espresso powder
    1 teaspoon baking powder
    1 teaspoon salt
    1/2 cup mini semi-sweet chocolate chips
    Preheat the oven to 350°F. Thoroughly mist two 12-cup nonstick mini-muffin tins with spray.
    Use a sturdy whisk or spatula to mix the applesauce, vanilla, egg whites, and sugar in a large mixing bowl until well combined. Add the flour, cocoa powder, espresso powder, baking powder, and salt. Stir until just combined and no lumps remain.
    Transfer the tins to a cooling rack and cool for 5 minutes. Use a butter knife to gently lift the brownies from the muffin tins (if they stick, carefully run the knife around the edge of each cup). Cool on the rack for another 10 minutes. Repeat with the second half of the batter and the remaining chips.
    MAKES 48 BROWNIE CUPS; 24 SERVINGS
    Each 1-Decadent-Disk serving (2 brownies) has: 109 calories, 2 g protein, 23 g carbohydrates, 1 g fat, <1 g saturated fat, 0 mg cholesterol, trace fiber, 139 mg sodium
    Photo by Lisa Cohen
    www.devinalexander.com * twitter.com/chefdevin * Become a Facebook fan! * Email: fans@devinalexander.com
  • Strawberry Shortcake Trifle with Cut the Crap Whipped Topping
    Reprinted from The Biggest Loser Dessert Cookbook by Devin Alexander © 2010 by Universal Studios Licensing LLLP. The Biggest Loser (TM) and NBC Studios, Inc., and Reveille LLC.
    “Cut the Crap” Whipped Topping
    ¾ cup light agave nectar
    3 large egg whites, room temperature
    ½ teaspoon cream of tartar
     
    Add water to a medium saucepan until it is about ¼ full. Bring the water to a boil over high heat.
    Off the heat, combine the agave, egg whites, and cream of tartar in a large metal or heavy duty glass mixing bowl (that will fit onto the top of your saucepan). Beat on medium-high with an electric mixer fitted with beaters until well blended.
    Place the bowl over the pot of boiling water. (For safety, be sure to wear an oven mitt while holding the bowl over the heat, as it will get very hot). Beat for about 7 minutes, occasionally running the beaters around the sides of the bowl to scrape any of the mixture, until stiff peaks form. Remove the bowl from the water and continue beating for 5-7 minutes more, rotating the bowl and scraping down the sides with the beaters  as you do, or until the mixture is thick, very fluffy, and has very stiff peaks.
    Makes about 6 cups. Each (1 tablespoon) serving has: 8 calories, trace protein, 2 g carbohydrates (2 g sugar), 0 g fat, 0 g saturated fat, 0 mg cholesterol, 0 g fiber, 2 mg sodium
     
    www.devinalexander.com * twitter.com/chefdevin * Become a Facebook fan! *Email: fans@devinalexander.com