recipes from tonight's Biggest Loser

These are recipes from tonight's Biggest Loser  

Avocado Egg Bake with Jennie-O Turkey Bacon

akes 2 servings
Total Time Under 15 minutes

Nutritional Information
Calories ​   190    Fat ​   14g
Protein ​​   10g    Cholesterol    10mg
Carbohydrates    10g    Sodium    220mg
Fiber    3g    Saturated Fat    2g
Sugars    ​​0g

Ingredients
1 avocado
4 egg whites
2 slices JENNIE-O®Turkey Bacon
½ cup salsa
salt and freshly ground pepper, if desired
corn tortillas, if desired
glass of milk, if desired

Directions

Heat oven to 425°F.

Cut avocado in half and remove the pit by piercing it with a sharp knife and pulling it out.

Scoop about half the avocado out. Using a knife, shave off a small amount of the avocado bottom so that it sits flat forming a bowl shape. Repeat for other avocado half. Reserve removed avocado for another use. Set each avocado half in their own space in a standard size muffin pan, with the hollowed out side facing up.

Divide egg whites between each avocado half and pour inside. Bake 15 to 20 minutes or until eggs are set.

Cook turkey bacon according to package directions; cut into small pieces.

Remove cooked eggs and avocados from the oven.

Top with salsa, turkey bacon and salt and pepper, if desired. Serve with chips and milk, if desired.

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Chef Rocco DiSpirito’s No Sugar Cranberry Sauce

Yield: 4 turkey dinner condiment servings
Prep time: approximately 3 minutes, cook/rest time approximately 5 minutes

Ingredients:
1. 1 cup fresh cranberries
2. Juice from 1 orange(2 table spoons) plus 1⁄4 tea spoon of zest
3. 1 tea spoon raw agave nectar
4. 5 packets of stevia powder (such as SteviaIn The Raw)
5. 1/4 tea spoon cinnamon
6. 1 tea spoon citrus pectin (such as Pomona)***

Method:
1. Add the cranberries to a large zip lock bag, seal and “pop” the berries by hitting them with a flat meat mallet or the bottom of a small pot. Add the mixture to a microwave safe bowl with 3⁄4 cups of water, agave, orange juice and zest, stevia and cinnamon and cook on high until the simmering, about 3 1⁄2 minutes.
2. Remove the bowl and carefully sprinkle in the pectin while whisking to dissolve with no clumps. Cook the mixture until simmering, about 1 1⁄2 minutes.
3. Scrape the cranberry sauce into a stainless steel bowl placed over another bowl filled with ice and water to cool. Once cool the sauce will be thick and ready to serve.

Tips:
1. ***most pectins come with a packet of calcium powder,this recipe does not require it so just use the pectin pouch. If using Sure-Gel, double this amount of pectin.

Fat Grams
Before: 2.94
After: 0
Calories
Before: 110
After: 20

Per serving:
19.8 calories, .07 fat (0g sat, 0g mono, 0g poly), 0mg cholesterol, 1.25 mg sodium, 4.4g carbohydrate, 1.2g fiber, .05g protein

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Chef Rocco DiSpirito’s Turkey Dinner with All The Trimmings

Yield: 4 adult entrees

Prep time: approximately 5 minutes, processing time: approximately 5 minutes

Ingredients:
1. 4 cups low-fat,low-sodium chicken broth
2. 1 pound fresh or completely thawed turkey breast, trimmed of all visible fat
3. 1 table spoon extra-virgin olive oil
4. 1⁄4 cup chopped onions
5. 1⁄4 cup chopped celery
6. salt and freshly ground black pepper
7. 11⁄2 tea spoons poultry seasoning, such as SpiceHunter
8. 4 ounces cubed stale whole wheat Bread
9. 1 table spoon chopped fresh flat-leaf parsley
10. 4 1⁄2 teaspoons cornstarch
11. 1⁄2 cup no sugar added cranberry sauce, such as Steel’s

Method:
1. In a medium pot with a candy thermometer or deep fry thermometer attached, heat the broth. When the liquid reaches 165 F, with barely any bubbles reaching the surface, add the turkey. Adjust the heat, if necessary, to keep the temperature at 165F.. Using foil, cover the pot around the thermometer and poach the turkey until the internal temperature of the turkey reaches 150F, about 30 to 40 minutes. Turn off the heat and let the turkey rest in the poaching liquid for an additional 15-20 minutes.

2. Meanwhile,heat a large nonstick pan over medium heat. When hot,add the olive oil. Add the onions and celery and cook until the vegetables are soft, about 5 minutes. Season with salt and pepper to taste. Add the poultry seasoning and bread. Stir to combine. Lower the heat to low and a the poaching liquid, about 1⁄2 cup at a time (about 1 cup total), to the pan to moisten the bread. Stir well, and then cover. Cook until the bread is moist and hot, about 5 minutes. Stir in the parsley, and season with salt and pepper to taste. Set aside.

3. Remove the thermometer from the pot and bring the poaching liquid up to a simmer. In a small bowl, add the cornstarch. Whisk in about 1⁄2 cup of the poaching liquid, and then pour the mixture back in to the pot. Turn up the heat so that liquid boils. Turn down the heat and simmer until the liquid thickens and reduces in volume by a third, about 10 minutes. If the liquid is too thin, mix more cornstarch with some liquid fro the pot and stir it back into the simmering gravy. Season with alt and pepper to taste.

4. Slice the turkey breast as thinly as possible. Serve with the stuffing,gravy and cranberry sauce.

Tips:
1. Use a sprouted whole wheat bread, it is much better for you.
2. Use gluten free bread instead of whole for a gluten-free Thanksgiving dinner.
3. Serve with Rocco’s No Sugar Added Cranberry Sauce if you can not find one at the store.

Fat Grams
Before: 58
After: 7
Calories
Before: 1450
After: 323

Per serving:
323 calories, 7g fat (1g sat, 3.78g mono, 1g poly), 45mg cholesterol, 345mg sodium, 30g carbohydrate, 4g fiber, 38g protein

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