HotmailHot chicken nachos from ‘The Biggest Loser’
Chef Devin Alexander helps you cut back on fat — but not on taste
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Eat like ‘The Biggest Loser’ Jan. 13: Chef Devin Alexander shows off some healthy recipes from her new collection, “The Biggest Loser Family Cookbook.” Today show |
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Looking to get fit (but still enjoy your food) in 2009? Chef Devin Alexander, author of “The Biggest Loser Family Cookbook,” shares contestants’ favorite, calorie-saving recipes — including grilled chicken smothered nachos and enchilada chicken — to help you stick to your New Year's resolution of dropping those unwanted pounds:
4 servings
This chicken is perfect to keep on hand for munching or for using in other dishes like quesadillas, salads, sandwiches and more. If you buy your chicken in bulk and cook extra, you’ll save time and money when hunger strikes.
INGREDIENTS
Preheat a grill to high heat.
Lightly mist each chicken breast with spray. Rub the seasoning evenly over both sides of each chicken breast. Lightly season with salt. Grill for 3-5 minutes per side or until no longer pink inside. Serve immediately or store in an airtight plastic container in the refrigerator for up to 3 days.
Each (1 chicken breast) serving has: 127 calories, 26 g protein, 0 g carbohydrates, 2 g fat, trace saturated fat, 66 mg cholesterol, 0 g fiber, 74 mg sodium
MANAGE YOUR RECIPES
1 serving
To save money and calories, skip buying pregrilled chicken breast at the store, and make “Simple Grilled Chicken” (see above) substituting a Southwest or Mexican seasoning (I like Southwest Chipotle Mrs. Dash): Just follow the recipe exactly, swapping out the garlic and herb seasoning for a Mexican one.
Also, be sure you always wash your hands immediately after working with jalapenos. Though you’re sure to love this dish, you won’t enjoy it nearly as much if your jalapeno-affected hands make even minimal contact with your eyes.
INGREDIENTS
Lay the chips on a dinner plate. Top them evenly with the beans, followed by the chicken. Drizzle the cheese evenly over top. Top with the tomato and jalapeno slices. Serve immediately.
Each serving has: 321 calories, 32 g protein, 36 g carbohydrates, 5 g fat, <1 g saturated fat, 65 mg cholesterol, 5 g fiber, 498 mg sodium
MANAGE YOUR RECIPES
4 servings
I hadn’t made enchiladas since the mid-’80s until one of the season 2 contestants mentioned that it was one of their favorite cheat foods. I was instantly inspired to try my hand at it and it was such a hit, it ended up on “Healthy Decadence.” Since then, I’ve tried all sorts of mutations, making it leaner and leaner.
This version is the leanest yet, and being that it’s packed with lean protein, has little saturated fat and is virtually carb-less, our very own Dr. Dansinger is a fan too.
INGREDIENTS
Preheat the oven to 350 degrees.
Season each chicken breast evenly on all sides with the seasoning.
Place a large, ovenproof, nonstick skillet over high heat. When it’s hot, lightly mist the skillet with spray and add the chicken to the pan. Cook the chicken about 1-2 minutes per side just until the chicken is golden brown on the outside.
Remove the pan from the heat and top each chicken breast with 1 tablespoon of the enchilada sauce, followed by ¼ (about 1/2 ounce) of the cheese and ¼ (about ½ tablespoon) of the cilantro. Transfer the skillet to the oven. Bake the chicken for 4-6 minutes, or until the chicken is no longer pink inside and the cheese is melted.
Each serving has: 162 calories, 31 g protein, 1 g carbohydrates, 3 g fat, 1 g saturated fat, 71 mg cholesterol, trace fiber, 230 mg sodium
MANAGE YOUR RECIPES
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