Pray it Off 01/13/11 The Biggest Loser Jump Start Menu

Biggest Loser Jump Start Menu

Menu: 1480 calories

Breakfast:
1 Ham and cheese breakfast melt
3/4 C fresh blueberries
8 oz fat-free milk
tea or coffee

Snack:
1 large apple
1 stick low-fat mozzarella string cheese
ice water

Lunch:
Turkey wrap: 2 oz sliced turkey breast, 1/4 C alfalfa sprouts, 2 slices tomato, and 2 tsp dijon mustard in La Tortilla Factory multigrain tortilla
6 baby carrots
1 c Jicama sticks
Ice water or Ice tea

Snack:
2 servings (4 pieces) Hummus Deviled eggs

Dinner: 5 ounces boneless, skinless chicken breast, grilled or broiled
8 med asparagus spears, grilled or broiled
1 C cherry tomatoes with 1 Tsp balsamic vinegar and 1 Tsp chopped fresh basil
8 oz fat-free milk

Ham and Cheese Breakfast Melt


Nutritional Info
Fat: 3.6g
Carbohydrates: 27.4g
Calories: 228.0
Protein: 24.4g
Ingredients1 Whole grain english muffin, split
1 slice low fat canadian bacon
2 egg whites
1 slice low fat cheddar cheese
salt and pepper to taste

Directions
Toast english muffin to desired doneness. Spray egg ring and medium skillet with cooking spray and heat over medium heat. Pour egg in ring cover and cook about 3 minutes, remove ring (use knife to break egg away from ring), flip egg and cook about 30 seconds. Meanwhile warm bacon for about 1 minute, flip halfway through cooking. While hot place bacon and egg on muffin and top with cheese slice.

May be prepared ahead of time for reheating. Makes one serving.

Number of Servings: 1

Recipe submitted by SparkPeople user MPBROWNING.


Hummus Deviled Eggs*


Nutritional Info
• Fat: 3.9g
• Carbohydrates: 8.8g
• Calories: 93.9
• Protein: 6.1g
Ingredients
12 Hard Boiled Eggs
1 TSBP Paprika
Creamy Hummus (Below)

Creamy Hummus:
3 cups Chisk peas
1/2 cup warm water
3 tbsp Lemon Juice
1.5 TSP ground cumin
3 TSP Minced garlic
1 TBSP Salt
2 TBSP Cilantro
2 Bell Peppers (red)
Directions
Add ingredents together makes approx 20 (2 TBPS ) servings or 2.5 cups

Number of Servings: 20

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=853631


Jicama sticks*

Move over, baby carrots. There's a refreshing new pre-dinner munchie in town.
No offense to baby carrots and hummus, but sometimes I get tired of serving them as my default appetizers when guests are around. Don’t get me wrong: it’s a healthy combo, and a super-convenient one at that. But inspired it is not. I used to wonder what people in other countries served to their guests with cocktails during a casual dinner party. Fortunately, I had occasion to find the answer to my question in January 2008, when I scored an invitation to weekday family dinner at the home of a professor.

On the coffee table, our hostess had placed a platter of sliced jicama
that had been tossed in lime juice and sprinkled with a bright red chile powder. It was so simple, and so addictive. It put baby carrots with hummus to shame.

All about Jicama

Jicama is the tuberous root of a legume plant that has the crunchy, watery texture of a water chestnut, raw potato or Asian pear. Its mild flavor is tinged with an everso slight sweetness,which is courtesy of our favorite prebiotic fiber friend, inulin. (To refresh your memory about the health benefits of inulin, check out my previous postings on Jerusalem artichokes and chicory root, other great food sources of inulin.)'

The crisp, watery texture of raw jicama is so summery and refreshing, which makes it a fantastic addition to salads and slaws. Nutritionally, 1 cup of sliced jicama has a mere 46 calories, and 11g of carbohydrate (of which 6 huge grams are fiber) and 30% of the daily value for vitamin C. (This means that 1 cup of jicama actually has 5g of net carbohydrate, in case you are diabetic on a carbohydrate-controlled diet.)

If you’ve never worked with jicama before, there are only two pointers I can offer. One: If you’re not using it right away, do not refrigerate it (Jicamas don’t like the cold). Just store it at room temperature. Two: the only annoying thing about jicama is having to peel it. I’ve wrestled a jicama with a vegetable peeler before, but have found that cutting the jicama into quarters and using a sharp knife to shave the stubborn skin off along the silhouette worked way better.

Recipe: Jicama sticks with lime and chile

1 jicama, peeled
Juice of 2 limes
Sprinkle of your favorite chile powder*

* Note: the most authentic way to season your lime-tossed jicama sticks would be with a Mexican condiment called Tajin, which is a chili-lime-salt powder designed specifically for fruit and jicama seasoning. (I checked the ingredients and it’s gluten-free.) You can order it online through the link I’ve provided. Otherwise, you have a few options. You can take a dried guajillo chile (or any medium-heat dried chile), stem it and seed it, and grind it up in a food processor or mini coffee-grinder. If you have a favorite ground chile powder lying around the pantry, like an ancho chile powder, that’d be swell, too. Personally, I wouldn’t use the American version of chili powder (the stuff we use for actually making chili)… its flavor is a bit too heavy for this.

All you have to do is cut the jicama into sticks, toss them in a bowl with the lime juice, and sprinkle it all with some chili powder to taste. Easy!

*http://www.tamaraduker.com/2009/05/jicama-sticks/

PHOTOS: recipes.sparkpeople.com, tamaraduker.com