Foodalicious Friday!

Posted: January 14, 2011 in Recipes

TGIF… really, TGIF. I don’t know about you all, but it’s been a hectic, snowy week here on the west side of Michigan. Nothing like some good, healthy recipes to kick off a weekend of rest and playing catch-up.

These recipes are from THE BIGGEST LOSER: 6 WEEKS TO A HEALTHIER YOU: LOSE WEIGHT AND GET HEALTHY FOR LIFE! By Cheryl Forberg, RD, Melissa Roberson, Lisa Wheeler, and The Biggest Loser Experts and Cast 

Southern Start

  • 1 c. cooked steel-cut oats
  • ¼ c. sliced frozen peaches
  • 1 Tbsp. slivered almonds
  • 1 tsp. vanilla extract
  • ¼ c. Almond Breeze unsweetened vanilla almond milk
  • 1 packet Truvia or other natural sweetener

Combine oats, peaches, almonds, vanilla, almond milk, and sweetener in a cereal bowl and stir well. Microwave for 1-2 mins.

Per serving: 230 cal., 8 g. protein, 34 g. carbs, 5 g sugars, 7 g fat, 0 mg cholesterol, 5 g fiber, 45 mg sodium

Cheesy Stuffed Chicken Breast

  • ¼ c. (1 oz.) shredded low-fat Monterey Jack cheese
  • ½ c. diced fire-roasted tomatoes
  • ½ tsp. red chile flakes (optional)
  • 2 Tbsp. chopped cilantro + extra for garnish
  • ½ tsp. salt
  • 4 (4-oz.) boneless, skinless chicken breasts
  • 3 Tbsp. white whole wheat flour
  • ¼ tsp. ground black pepper
  • 2 tsp. olive oil

In a small bowl, combine the cheese, tomatoes, chile flakes (if desired), 2 Tbsp. cilantro, and ¼ tsp. of the salt.

Place 1 chicken breast on a cutting board and hold it flat with your hand. Using a slender, sharp knife, carefully cut a horizontal pocket in the side of the breast, making the pocket as large as you can without cutting through the other side. Repeat for the remaining chicken breasts. Spoon ¼ of the cheese-tomato mixture into each pocket and close the pocket with a toothpick.

In a shallow dish, combine the flour, black pepper, and remaining ¼ tsp. salt. Dredge the stuffed chicken into the flour mixture, coating on all sides.

In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook just until tender, about 4 mins. per side. Remove the toothpicks and garnish with cilantro. Serve immediately.

Makes 4 servings
Per serving: 200 cal., 27 g protein, 7 g carbs, 1 g sugars, 7 g fat, 70 mg cholesterol, 1 g fiber, 374 mg sodium

I am definitely trying that chicken breast one – looks so good! And what a simple, delicious way to spice up something as simple as chicken without smothering it in unhealthy sauces or dressings.

Now for dessert – WOO! This is my favorite little dessert treat.

Banana Split

  • 1 banana
  • 1 Dove dark chocolate square
  • 1 sugar-free fudgcicle
  • 2 Tbsp. fat-free Reddi Wip


Cut up the fudgcicle and the Dove dark chocolate square into a small microwaveable dish. Microwave it for 20-30 sec. – enough for it to melt. Stir it together. Break the banana in half and place it in a bowl. Drizzle the chocolate sauce over it and top it/stray two lines of fat-free Reddi Wip around the banana. And voila! A banana split without the ice cream or caloric nuts and sugary fruit toppings. It’s almost as delicious – and way healthier! Enjoy 🙂

  1. […] Recipes: 1. My Couscous Smash 2. My version of a Banana Split LikeBe the first to like this […]

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