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Today in the Kitchen: Biggest Loser Resort Recipes


No time to eat healthy? No excuses! It’s an attitude that plays out every week
on NBC’s reality show “The Biggest Loser.” And that attitude is reflected in
the programs offered at the Biggest Loser Resort Fitness Ridge, in St. George.

Executive Chef Cameron Payne shares three healthy conscious recipes to
keep you on track with your News Year’s goals.


BBQ Chicken Pizza

1- 50 calorie whole wheat tortilla (La Tortilla factory makes this one. They
also do a larger 80 calorie one as well.)

2.75 ounce of the ricotta filling it’s just a little over a 1/4 of a cup

1 ounce BBQ Sauce

1/4 cup cooked grilled chicken cut into bite size pieces

1/4 cup diced tomatoes

1/4 cup diced red onion

chopped cilantro, just enough to garnish. If you don’t like it don’t use it.

1/2 ounce parmesan cheese

1/2 ounce soy cheese mozzarella

Makes 1

Filling:

8 ounces light ricotta cheese

1 cup yellow onion, sliced

1 teaspoon garlic powder

1/8 teaspoon black pepper

1/8 teaspoon sea salt

3/4 ounces parmesan cheese

Serves about 5

Preheat oven to 350 degrees and then bake the tortilla shell until crispy. If
it’s not fully crisp it will be chewy. So bake for about 7-10 minutes. In a sauté
pan heat to medium heat and spay with pam nonstick spray. Add the sliced
onions and cook until you get a nice golden color. Stir repeatedly so not to
burn the onions. In a large mixing bowl add the ingredients to the bowl. The
onions will help warm the ricotta and make it easy to mix. After the filling is
fully mixed use a 1/4 cup measuring cup to scoop out and place the scoop in
the middle of the tortilla. Spread the filling to the edges of the tortilla. Then
add the one ounce of BBQ Sauce to the center and spread on top of the
ricotta. Top with the cheese mixture. Add a 1/4 cup of grilled chicken the
pizza.Top with the tomatoes and onions. Bake for 7-10 minutes or until
cheese is melted. Take the pizza out of the oven cut into quarters and add to
the plate. garnish with chopped cilantro.

White Bean Chicken Chili

Servings: 8

3-14 ounce cans navy beans

2 cups tomatillos roasted (puree)

2 cups chicken, grilled, and small diced (fully cooked)

1/3 cup green chilies, diced

1 cup yellow onion, diced

1 cup yellow tomato, diced

1tablespoon chopped garlic

2 packages of chicken chili seasoning

2 cups vegetable stock

½ teaspoon sea salt

¼ teaspoon black pepper

Garnish:

1 cup chopped avocado

8 tortillas, cut into strips

1/8 cup cilantro, chopped

Pre heat the bbq grill salt and pepper the chicken. Grill chicken on both sides
until fully cooked. Diced Chicken into small mouth sized pieces. While the
grill is on, roast the tomatillos for 3-4 minutes until they are soft. Make sure
to take the husk off and wash them before roasting them. Blend the
tomatillos in a blender. In a soup pot heat to medium heat, then spray with
pam non stick cooking spray. Start cooking the onion and garlic until it is
soft. Drain the white bean and rinse. Place the beans in a pot with the rest of
the ingrediets and let cook for about 15 minutes so everything cooks
together.

Preheat oven to 350 degrees. Cut tortillas in half then cut into strips. Place
them on a sheet pan and bake them for about 15 minutes until they turn
golden brown and become crunchy. Be careful not to burn them. And 12
ounces of soup to each bowl. Ganish with avocado, cilantro and the tortilla
strips.

Per serving: 309 calories, 20 grams protein, 45 grams carbohydrates

Coconut Vanilla Bean Crème Brulee

Serves: 11

Serving Size: 2 ¾ oz

2 ¼ C. Fage Yogurt

1 ½ Packages Vanilla Pudding Mix

1 C. Coconut Milk

½ t. Agar

¼ Vanilla Bean

Topping:

5 ½ t. Cane Sugar

Note: Start by whisking coconut milk and agar together and putting it on to
boil. Just when it starts to boil turn the heat down to a light simmer, and let
heat for 4-5 minutes. Blend all ingredients together well. Pour mixture into a
pastry bag, or Ziploc® with a corner cut off, and squeeze 2 ¾ oz portions
into porcelain ramekins. Place all ramekins in refrigerator to chill. Dessert
should be set up in about 2 hours. Just before serving desserts, sprinkle ½ t.
cane sugar evenly on top, and fire it off with torch, until the top of the Crème
Brulee is caramelized.



Cameron Payne is the executive chef at the Biggest Loser Resort at Fitness
Ridge. To experience a program that gives you the education and tools to
change your lifestyle habits and change your life visit:

http://www.biggestloserresort.c
om/
. Learn about your own body – your
metabolism, calorie needs, stamina and just how much you are truly capable
of with the help of Chef Payne and other talented trainers and experts.

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