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Biggest Loser Family Cookbook Recipes
Cut back on calories and carbs without sacrificing flavor. The cast and experts from NBC's hit show The Biggest Loser share a few of their favorite family recipes—exclusively on Oprah.com!
Biggest Loser Family Cookbook
FROM: Weight Loss Secrets of the "Biggest Losers"
Published on October 30, 2008

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    Chicken Salad Dijon with Grapes and Apple
    Dijon mustard lovers will love this twist on traditional chicken salad—and will also be shocked by the creaminess of the dressing, given that it has about one-third of the calories and one-fourth of the fat usually found in a similar-size serving. Serve over a bed of butter lettuce or fresh spinach or on sprouted grain or multigrain bread.
    Chicken Salad Dijon with Grapes and Apple
    Recipe from Biggest Loser Family Cookbook
    Servings: Serves 4
    Ingredients
    • 1 pound trimmed boneless, skinless boneless, skinless chicken breasts
    • 3 tsp. extra-virgin extra-virgin olive oil
    • Salt , to taste
    • Ground Ground black pepper , to taste
    • 3 Tbsp. fat-free plain fat-free plain yogurt
    • 3 Tbsp. Dijon mustard
    • 1/3 cup chopped celery
    • 1/3 cup seedless seedless grapes , each cut in half
    • 1/3 cup chopped red red apple
    Directions
    Preheat a grill to high heat.

    Rub the chicken all over with 1 teaspoon of the olive oil and season with salt and pepper. Place on the grill and cook for 3 to 5 minutes per side, or until the chicken is no longer pink and juices run clear. Allow the chicken to cool, then cut it into bite-size cubes.

    In a large glass or plastic mixing bowl, whisk together the remaining 2 teaspoons olive oil, the yogurt and mustard. Add the chicken, celery, grapes and apple. Gently toss well to combine. Season with salt and pepper and serve.


    Reprinted from: The Biggest Loser Family Cookbook by Chef Devin Alexander and the Biggest Loser Experts and Cast © 2009 by Universal Studios Licensing LLLP. The Biggest Loser™ and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735.

    Nutritional Information
    173 calories, 27 g protein, 4 g carbohydrates, 5 g fat (less than 1 g saturated), 66 mg cholesterol, trace fiber, 361 mg sodium (per serving)
    FROM: Weight Loss Secrets of the "Biggest Losers"
    Published on October 30, 2008

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      O's All-Time Favorite Holiday Menus

      Oh come, all ye famished! If you're planning a formal dinner this holiday season, Oprah's chef Art Smith has the perfect menu. Love the spirit but hate the calories? We've also got Chef Michel Nischan's low-fat recipes. And for those packed-house holiday parties, make a meal of nibbles with Colin Cowie's late-night dishes. Then again, maybe you're wishing for summer already—if so, Alison Mesrop's tropical cocktail party is the perfect escape.

      Happy Holidays and bon appétit!

      Oprah's Christmas buffet
      Photo: William Meppem
      Oprah's Christmas buffetOprah's Christmas Menu
      Oprah's chef, Art Smith, re-creates her southern childhood favorites: garlicky, slow-roasted chicken, savory wild rice and cornbread stuffing, tangy and sweet coconut cake—it's enough to make any spirit bright. Go ahead, let it snow.


      Cornish hensHolly Jolly Dinner Party
      Joy to the world...and Sheila Bridges' relatives for passing along such amazing recipes—stuffed Cornish game hens, richer-than-rich three-cheese macaroni, rum-spiked sweet potatoes, flaky and moist coconut custard pie. Happy holidays to all—and to all a good bite.


      Autumn greensWe Wish You a Healthy Christmas
      Chef Michel Nischan cooks up a holiday feast that's delectable but also—hallelujah!—low-fat. Taking ingredients we all recogize and giving them a health makeover, he's created a menu that will fill you with joy and leave you able to move the next day. It's a miracle.


      Colin CowieLate Night with Colin Cowie
      The drinks are drunk. The guests are thinning out. The party's over? We've only just begun. For Oprah's favorite event designer, it's time for festive cocktails, cherry tomatoes Provençal, succulent beef, a to-die-for chocolate dessert—just in time for your second wind.


      Cranberry and Lime-Leaf Drunken Chicken7 Different Ways to Cook with Cranberries
      Cranberries aren't just for the holidays—these fruitified recipes for roast chicken, pound cake, and French toast add zest to everyday celebrations.


      Hors d'oeuvresInstant Hors d'Oeuvres
      With these instant hors d'oeuvres and Champagne in the fridge, you're ready for whatever surprise guests the holidays throw your way. Admit what we all know anyway: We're much happier making a meal of the nibbles.


      Lane CakeStirring Up Memories
      They're famous chefs now with grown-up palates, sophisticated tastes. Does that mean they've outgrown the whole visions-of-sugarplums thing? Not at all. Eight culinary celebrities give us the recipes it wouldn't be Christmas without.


      Pomegranate daiquiriEscape Winter, 6 to 8 P.M.
      Need a break from the holidays? Take the advice of chef Alison Mesrop by throwing your friends a cocktail party that's like a quick trip to the tropics—coconut shrimp with mango dip, yucca chips, wickedly good pomegranate daiquiris...get out your limbo sticks!


      Cristina Ferrare's Holiday MenuFrom The Oprah Winfrey Show:
      Cristina Ferrare's Holiday Menu
      Oprah says her friend Cristina Ferrare makes the best holiday meal she's ever tasted! Now you can create her feast in your own kitchen. Wow family and friends with this seasonal extravaganza.

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        High-Energy (and No-Guilt!) Cereal Bowls
        coffee Low Fat
        It's hard not to like Galaxy Granola—before baking, the oats are coated with pureed fruit (like applesauce) instead of oil, so there are just two grams of fat in each crunchy serving. Pour over protein-packed yogurt and top with banana slices for extra fiber. ($5.50; GalaxyGranola.com)

        graff Lower Sugar
        Sometimes we crave cereal that reminds us of childhood—and it's a surprisingly good choice when it's low in sugar like these organic, gluten-free Amazon Frosted Flakes from EnviroKidz. The sweetness complements tangy, high-protein goat's milk, and blueberries and walnuts add antioxidants and healthy fats. ($4; NaturesPath.com)

        graff High Fiber
        The new Kashi GoLean Crisp! combines lots of satiating protein and fiber—a serving provides a third of your daily fiber needs, nine grams of protein, and 18 grams of whole grains. It's also a good choice if you'd like to use a low-protein dairy substitute, like rice milk—the cereal packs enough nutritional punch on its own. Add any fruit you have on hand, like strawberries. ($4; grocery stores)


        Get 9 more scrumptious (and energizing!) breakfast ideas

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          Low-Fat Berry Cheesecake
          During Season 2 of Bravo's cooking competition Top Chef, Elia, a chef competing for the top prize, was challenged to make a meal that came in under 500 calories. Try her not-so-fattening cheesecake at home.
          Low-Fat Berry Cheesecake from Top Chef: The Cookbook
          Recipe from Top Chef: The Cookbook
          Ingredients
          • 1 cup organic plain organic plain granola (no fruits or nuts)
          • 1 cup flax flax cereal (flakes; no fruits or nuts)
          • 2 large large egg whites
          • 1 Tbsp. unflavored unflavored gelatin (measured from 2 envelopes)
          • 1 1/2 cups low-fat strawberry low-fat strawberry yogurt
          • 2 packages (8 ounces each) low-fat low-fat cream cheese
          • 2 tsp. vanilla vanilla extract
          • 2 cups fresh fresh blackberries
          • 1 cup halved halved fresh strawberries
          • Mint leaves for garnish
          Directions
          Preheat the oven to 375°.

          Put the granola and flax cereal into a large, heavy-duty zip-top bag. Gently crush with a rolling pin to form coarse crumbs.

          In a medium bowl, lightly beat the egg whites. Add the cereal mixture and stir to combine. Transfer the mixture to an 8-inch springform pan and spread evenly over the bottom of the pan and a little up the sides, patting it down so it all stays together.

          Bake for 15 minutes, or until lightly browned and crisp. Remove from the oven and let cool completely.

          Pour 1/3 cup water into a small saucepan and sprinkle the gelatin over the water. Let stand for 10 minutes. Place over very low heat and stir until the gelatin dissolves.

          In a food processor, combine the yogurt, cream cheese and vanilla, and blend until smooth. With the motor running, slowly add the warm gelatin mixture in a thin stream through the hole in the lid.

          Pour the filling over the crust. Cover with plastic and chill overnight to set. Run a dull knife around the sides of the pan to loosen the cake, then release the pan sides and transfer to a serving platter.

          Scatter the top with the berries and garnish with the mint leaves. Cut into wedges and serve.

          Top Chef: The Cookbook © 2008 by Bravo Media, LLC. Used with permission of Chronicle Books LLC, San Francisco. Visit ChronicleBooks.com.

          What's your favorite low-calorie recipe? Leave a comment below.

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            Spinach, Egg and Cheese Breakfast Wrap
            Wraps are a quick and easy way to get plenty of nutrients any time of the day—if you fill them with smart choices. But be careful when choosing your tortilla. Many varieties are loaded with tons of sodium and don't taste any better than healthier versions.
            Spinach, Egg and Cheese Breakfast Wrap
            Recipe from Biggest Loser Family Cookbook
            Servings: Serves 1
            Ingredients
            • 1 (7 1/2-inch) low-carb, whole wheat or multigrain low-carb, whole wheat or multigrain tortilla
            • Olive oil spray
            • 3 egg whites
            • 1 ounce (1/2 cup) Cabot's 75% Light Cheddar Cheese , finely shredded
            • 1/4 cup fresh spinach leaves , stems removed
            Directions
            Place a small nonstick skillet over medium-high heat and add the tortilla (no need to add any fat). Heat the tortilla until just warm, about 30 seconds per side after the pan is heated.

            Spray a small microwave-safe bowl with the olive oil spray and add the egg whites. Microwave on low for 30 seconds. Continue microwaving in 30-second intervals until the whites are just a bit runny on top. Stir with a fork, breaking the whites into large pieces. By the time you "scramble" and stir them, the residual heat should have cooked away the runniness. If they are still undercooked, cook in 10-second intervals until just done.

            Place the warmed tortilla on a plate. Starting at the top, sprinkle the cheese in a 3-inch strip down the center to about 2 inches from the bottom. Top with half of the egg whites, the spinach leaves, then the remaining whites. Fold up the bottom so that the bare part is over the filling. Fold the sides into the center over the egg and serve.

            Reprinted from: The Biggest Loser Family Cookbook by Chef Devin Alexander and the Biggest Loser Experts and Cast © 2009 by Universal Studios Licensing LLLP. The Biggest Loser™ and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735.

            Nutritional Information
            214 calories, 27 g protein, 15 g carbohydrates, 5 g fat (2 g saturated), 10 mg cholesterol, 8 g fiber, 493 mg sodium (per serving)
            FROM: Weight Loss Secrets of the "Biggest Losers"
            Published on October 30, 2008

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