Turkey wraps, pesto pizza of ‘The Biggest Loser’

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Recipes from TODAY

Pesto pizzettas

"The Biggest Loser 30-Day Jump Start"

Makes 12 servings

This appetizer is a snap to throw together with delicious ready-to-use products such as marinara sauce, pesto, water-packed roasted red peppers, and artichoke hearts. You can also use your own favorite toppings, such as caramelized onions, sauteed mushrooms, or sun-dried tomatoes.

INGREDIENTS

• 1 tube (24 ounces) precooked, ready-to-heat polenta (see note), cut into twelve 1⁄2" slices

• 1⁄4 cup low-fat marinara sauce

• 2 tablespoons basil pesto or bottled pesto (see note)

• 1⁄4 roasted red bell pepper, cut into thin strips

• 4 artichoke hearts, thinly sliced

• 3⁄4 cup shredded low- or reduced-fat mozzarella or Italian cheese blend

• Fresh basil or thyme

DIRECTIONS

Preheat the oven to 400° F.

Spray the polenta slices lightly with olive oil cooking spray and place them on a baking sheet. Bake the polenta for 8 minutes. While it’s baking, place all the toppings in small bowls for quick and easy assembly. Turn the polenta slices over and bake for 8 minutes longer.

Remove the polenta from the oven and turn on the broiler. Top each baked polenta round with 1 teaspoon of marinara sauce. Add 1⁄2 teaspoon of pesto, a strip of roasted bell pepper, artichoke slices, and 1 tablespoon of cheese.

Broil the pizzettas for about 3 minutes, or just until the cheese is melted, bubbly, and light golden. Remove the pizzettas from the oven and top them with the fresh herbs. Serve immediately. Leftovers reheat well the next day!

TIPS

Note: Precooked polenta is usually found refrigerated in the produce department, or near the dried polenta in the pasta aisle. Bottled pesto is slightly higher in calories and fat.

Nutritional information: Per serving: 80 calories, 4 g protein, 10 g carbohydrates (1 g sugars), 2 g fat (1 g saturated), 5 mg cholesterol, 1 g fiber, 68 mg sodium.

MANAGE YOUR RECIPES

Frosty pumpkin smoothie

"The Biggest Loser 30-Day Jump Start"

Makes 2 servings

The rich flavors of this smoothie are truly reminiscent of pumpkin pie in a glass. It will satisfy your sweet tooth while delivering a healthy dose of calcium and vitamin A.

INGREDIENTS

• 1/2 cup pumpkin puree, fresh or canned

• 1/2 cup fat-free Greek-style yogurt and extra for garnish

• 1/2 cup fat-free milk

• 2 tablespoons agave nectar

• 1/2 teaspoon pure vanilla extract

• 1/4 teaspoon ground cinnamon

• 1/8 teaspoon ground ginger

• 1/8 teaspoon ground cloves

• 5 ice cubes

• A pinch of ground nutmeg

DIRECTIONS

Combine the pumpkin, yogurt, milk, nectar, vanilla extract, cinnamon, ginger, cloves, and ice in a blender and blend until smooth. Pour the smoothie into a chilled glass and garnish with a dollop of yogurt and a sprinkle of nutmeg.

TIPS

Nutritional information: Calories: 132.7; Monounsaturated Fat (g): .1; Total Sugars (g): 24.6; Calories From Fat (kcal): 2.6; Cholesterol (mg): 2.5; Calories From Sat Fat (g): 1.5; Sodium (mg): 75.6; Protein (g): 6.1; Total Fat (g): .3; Potassium (mg): 399.5; Vitamin A: 3188.7; Saturated Fat (g): .2; Carbohydrates (g): 27.4; Vitamin C: 3.6

MANAGE YOUR RECIPES

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Turkey wraps, pesto pizza of ‘The Biggest Loser’