Looking for new foods

I am looking for new, healthy recipes. Tired of the same ole stuff. I know we are supposed to stick to mostly low carb and some of these recipes are a little higher in carbs than I'd like but I think #1 if it's a healthy choice and #2 if the carbs are good carbs it should be ok. Plus I think some of the recipes can be adjusted to lower the carbs and to our tastes. I know for a few that call for wheat flour, I might substitute the low carb baking mix/flour. I haven't tried any of them yet but wanted to go ahead and post so I didn't lose them. I will come back and edit them once I have adjusted things and tasted them. These are all Biggest Loser recipes...some of the nutritional information is listed at the beginning of the recipe and some at the end.


Fancy Fish Sticks
Jillian Michaels' own twist on a family favorite.
203 Calories, 4.5g Fat, 33.6g Protein, 223mg Sodium, .2g Fiber, 5.3g CarbohydratesYield: Serves 4

Ingredients
11⁄2 pounds grouper (haddock or cod work well, too)
cooking spray
1 Tbsp. fresh lime juice
1 Tbsp. fat-free mayonnaise
1⁄8 tsp. onion powder
1⁄8 tsp. freshly ground black pepper
1⁄2 cup fresh breadcrumbs
11⁄2 Tbsp. melted Smart Start
2 Tbsp. chopped fresh parsley

Instructions
Preheat oven to 425°F.
Place fish in an 11x7-inch baking dish coated with cooking spray.
Combine lime juice, mayonnaise, onion powder, and black pepper in a small bowl, and spread over fish.
Sprinkle with breadcrumbs; drizzle with Smart Start.
Bake for 20 minutes, or until fish flakes easily when tested with a fork.
Sprinkle with parsley and serve.


Rocco's Grilled Chicken Caesar Salad
Chef Rocco offers a healthier twist on this classic salad prepared by Heba.
291 Calories/ServingYield: Serves 4

Ingredients
Pam spray
4 large garlic cloves, 3 of them chopped
4 slices Ezekiel Bread
4 boneless skinless chicken breasts, about 1-1/3 pounds
Nu-Salt and freshly ground pepper to taste
1 cup fat-free sour cream
1 tablespoon Dijon mustard
juice and zest of 2 lemons
2 tablespoons grated pecorino-romano
1 large head romaine, cleaned and cut into bite-size pieces

Instructions
Preheat oven to 350
Place bread on a baking sheet and bake until golden brown and very crisp, about 8 minutes
Lightly bruise 1 whole garlic clove and rub it over the surface of each piece of bread
Cut bread into 1-inch cubes and set aside
Meanwhile, preheat a grill or grill pan over high heat
Season chicken breasts with Nu-Salt and pepper and spray lightly with Pam
Grill about 4 minutes per side, or until charred on the outside and just cooked through
Remove from grill and keep warm, Slice
Meanwhile, together the 3 chopped garlic cloves with the fat-free sour cream, Dijon mustard, lemon juice and zest and pecorino
Season with freshly ground black pepper and Nu-Salt
To serve, toss together the romaine with the sliced chicken, dressing and croutons
Adjust seasoning, if necessary
Although no actual salt is called for in this recipe, please add it as you see fit


Rocco's Whole Wheat Pizza
Enjoy a homemade pizza with significantly less fat and calories than the usual pie.
320 Calories, 7g Fat, 2g Saturated Fat, 5mg Cholesterol, 610mg Sodium, 53g Carbohydrates, 8g Fiber, 2g Sugar, 15g ProteinYield: Serves 8

Ingredients
1 tsp. molasses
1-1/2 cups warm water (about 110 degrees F)
1 Tbsp. active dry yeast
2 tsp. extra virgin olive oil
1 tsp. salt
3-1/2 cups whole wheat flour plus extra for rolling/kneading
2 cups Veggie Marinara Sauce
1/2 cup chopped fresh basil
4 oz. reduced fat mozzarella
1/4 cup grated Parmigiano-Reggiano

Instructions
In a large bowl, dissolve molasses in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour until dough starts to come together. Tip dough out onto a surface floured with the additional whole wheat flour, if necessary, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 5 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 4 pieces. Form each into a tight ball. Let rise for about 45 minutes, until doubled.
Preheat the oven to 550 degrees F (220 degrees C) with pizza stone in oven. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a pizza peel with cornmeal. Dock dough with a fork. Slide dough onto pizza stone in the oven and bake for 2-3 minutes.
Remove from oven and spread about 1/2 cup sauce on baked dough leaving a 1/2-1 inch border. Sprinkle sauce with basil. Mix cheeses together and sprinkle 1/4 of the mixture over the sauce. Slide pizza back onto the pizza stone in the oven and bake 4-5 more minutes, or until cheese is golden brown and bubbling and crust is brown and crispy. Repeat with remaining dough to 3 times to make 4 pizzas total. Allow to cool for about 2 minutes, cut into wedges with a pizza wheel and serve.


Southwestern Chicken PileUp
Nachos without the grease and guilt.
356 Calories, 38g Protein, 38g Carbohydrates, 6g Fat (1g saturated), 68mg Cholesterol, 8g Fiber, 489mg SodiumYield: Serves 1

Ingredients
1 tsp. salt-free Mexican or Southwest seasoning
1/4 tsp. garlic powder
1 small (1/4-pound) boneless, skinless chicken breast, trimmed of visible fat
1 whole-wheat pita (6 1/2" diameter)
2 Tbsp. hummus, preferably red-pepper flavor
2 Tbsp. no-salt-added canned black beans, drained
Several red onion strips
Several red bell pepper strips
2 Tbsp. chopped tomato
2 Tbsp. chopped fresh cilantro leaves
2 Tbsp. finely shredded Cabot 75% Light Cheddar Cheese
4 tsp. guacamole or fat-free sour cream (optional)

Instructions
Preheat the oven to 450°F. Preheat a grill to high heat.
Sprinkle the seasoning and garlic powder evenly over the chicken. Place the chicken on the grill rack. Reduce the heat to medium. (If it is not possible to reduce the heat, cook the chicken away from direct heat.) Grill for 3 to 5 minutes per side, or until no longer pink and the juices run clear. Transfer to a cutting board and let stand for 5 minutes. Chop the chicken into bite-sized pieces. Set aside.
Meanwhile, place the pita on the grill rack. Cook for 1 to 2 minutes per side, or until lightly toasted. Place the pita on a nonstick baking sheet. Spread evenly with the hummus. Top evenly in layers with the beans, the reserved chicken, onion, red pepper, tomato, cilantro, and cheese.
Bake for 6 to 8 minutes, or until the cheese is melted. Let stand for 5 minutes. Transfer to a serving plate. Slice into 4 wedges. Top each wedge with a teaspoon of guacamole or sour cream, if desired.

Winning Fried Chicken
Daniel from Biggest Loser 7 says this is "stinkin' awesome!"
173 Calories, 29g Protein, 9g Carbohydrates, 2g Fat, 66mg Cholesterol, 1g Fiber, 171mg SodiumYield: Serves 2

Ingredients
3 Tbsp. fat-free plain yogurt
4 large fresh basil leaves, chopped
1 tsp. chopped fresh oregano leaves
1 tsp. chopped fresh thyme leaves
1/4 tsp. garlic powder
pinch of salt
pinch of ground black pepper
4 Tbsp. Ian's Whole Wheat Panko Breadcrumbs, or finely crushed Wasa Light Rye Crispbread
2 small 1/4-pound boneless, skinless chicken breasts, trimmed of visible fat
Mustard or low-fat, low-sodium marinara sauce to taste (optional)

Instructions
Preheat the oven to 400 degrees F. Lightly mist a small nonstick baking sheet with olive oil spray.
In a medium shallow bowl, combine the yogurt, basil, oregano, thyme, garlic powder, salt and pepper. Stir to mix well.
Place 2 tablespoons of bread crumbs or crushed crispbread in another medium shallow bowl. Set next to the yogurt mixture. Dip one chicken breast into the yogurt mixture to coat. Transfer to the crumbs to coat evenly. Place on the prepared baking sheet. Add the remaining two tablespoons crumbs to the owl. Repeat the procedure with the second breast. Place on the baking sheet, not touching the other breast.
Bake for 10 minutes. Flip the chicken and bake for 8-10 minutes, or until no longer pink. Serve immediately with mustard or marinara sauce on the side, if desired.

Amanda's Cheesy Eggplant Lasagna
Total Time More than 1 Hour Preparation Time 1 hour Serving Size 6 Preparation Method Bake Preparation Method Broil Preparation Method Stove-Top Level of Difficulty Moderate

Ingredients
2 medium eggplant, peeled and cut into 1/4-inch-thick lengthwise slices
1 pinches of garlic salt, or to taste
1 package (1.25 lb) JENNIE-O TURKEY STORE® Lean Ground Turkey
1 package (8 ounces or more, to taste) sliced fresh mushrooms
1 clove garlic, minced
1 teaspoon Italian seasoning
2 cup low-fat marinara sauce
1 3/4 cup finely shredded low-fat or fat-free mozzarella cheese
From The Biggest Loser Cookbook

Directions
Preheat the broiler. Lightly mist a 13" x 9" glass baking dish with olive oil spray. Set aside.
Lightly mist the eggplant with olive oil spray. Place on a medium nonstick baking sheet. Sprinkle both sides with garlic salt. Broil 6" from the heat source for 3 to 5 minutes per side, or until tender and browned in spots.
Meanwhile, lightly mist a medium nonstick skillet with olive oil spray. Set over medium heat. Crumble the turkey into the pan. Cook, breaking into chunks with a wooden spoon for 3 to 5 minutes, or until lightly browned and no longer pink. Remove turkey. Lightly mist skillet with olive oil spray and add the mushrooms and garlic. Cook, stirring occasionally, for 8 to 10 minutes, or until there is no liquid remaining in the pan and the mushrooms are starting to brown.
Preheat the oven to 350°F.
Place half of the eggplant in a single layer in the bottom of the reserved baking dish. Top with half of the mushroom mixture, half of the cooked turkey, 1 tsp. Italian Seasoning, half of the marinara sauce, and half of the cheese. Repeat the layering with the remaining eggplant, mushrooms, turkey, seasoning, sauce, and cheese. Cover with aluminum foil.
Bake for 20 minutes. Remove the aluminum foil. Bake for 10 to 15 minutes, or until hot and the cheese is bubbly. Remove and let stand for 10 minutes. Cut it into 6 equal portions. Serve immediately.
This recipe is Biggest Loser Approved
4 servings
Calories: 305
Total Fat: 4 grams
Saturated Fat: 1 gram
Monounsaturated Fat - 1 gram
Sodium: 749mg
Cholesterol: 57 mg
Total Carbohydrate: 34 grams
Dietary Fiber: 9 grams
Sugars: 7 grams
Protein: 37 grams


Heather's Mexican Roll up
Total Time Under 15 minutes Preparation Time Under 15 minutes Serving Size 5 Preparation Method Stove-Top Level of Difficulty Easy

Ingredients
nonstick cooking spray
1 (1.25-pound) package JENNIE-O TURKEY STORE® Extra Lean Ground Turkey
5 (7 to 8-inch) whole wheat flour tortillas
5 tablespoons fat-free sour cream
2 cups shredded romaine lettuce
2 cups seeded, chopped tomato
1 cup salsa

From The Biggest Loser Cookbook
Directions
Place a nonstick skillet on medium-high heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to mist lightly with oil spray. Crumble the turkey into the pan. Cook, breaking into chunks with a wooden spoon 3 to 5 minutes or until lightly browned and no longer pink. Transfer to a plate. Cover to keep warm. Return the pan to medium heat. Place tortillas, one at a time, in the pan. Cook 30 seconds per side or until warm. Transfer to serving plate. Starting at one side of each tortilla, spread 1 tablespoon sour cream evenly over two-thirds of tortilla. Divide cooked turkey on top of sour cream. Top each tortilla with equal amounts of lettuce, tomato, and salsa. Sarting at filled side, roll up each tortilla. Serve immediately.
This recipe is Biggest Loser approved
Makes 5 servings
Per serving:
Calories: 234
Saturated Fat: less than 1 gram
Polyunsaturated Fat: trace
Mono Fat: trace
Sodium: 582mg
Total Fat: 4 grams
Cholesterol: 46 mg
Total Carbohydrate: 14 grams
Dietary Fiber: 4 grams
Protein: 34 grams


Spinach, Egg and Cheese Breakfast Wrap
Recipe from Biggest Loser Family Cookbook

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.

Ingredients:Serves 1

1 (7 1/2-inch) 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

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)

Chicken Salad Dijon with Grapes and Apple
Recipe from Biggest Loser Family Cookbook

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.

Ingredients:Serves 4

1 pound trimmed boneless, skinless chicken breasts
3 tsp. extra-virgin olive oil
Salt , to taste
Ground black pepper , to taste
3 Tbsp. fat-free plain yogurt
3 Tbsp. Dijon mustard
1/3 cup chopped celery
1/3 cup seedless grapes , each cut in half
1/3 cup chopped red apple
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)


Roasted Tilapia with Fire-Roasted Tomatoes and Olives
Recipe from Biggest Loser Family Cookbook

If you haven't seen them, fire-roasted tomatoes are newly emerging in popularity—you'll now find them with the other canned tomatoes in most major grocery stores. They're packed with flavor yet have no more fat or calories than traditional diced tomatoes.

Ingredients:Serves 4

2/3 cup canned fire-roasted diced tomatoes
12 small green olives with pimientos (sometimes called manzillas), cut into quarters
1 Tbsp. plus 1 tsp. minced onion
1 tsp. freshly crushed garlic or minced garlic
1 pound tilapia fillets
Olive oil in a sprayer (not store-bought spray that contains propellant)
Salt
Ground black pepper

Preheat the oven to 400°. In a medium bowl, combine the tomatoes (and their juice), olives, onion and garlic until mixed. Lightly mist the fillets on both sides with olive oil and season with salt and pepper. Place in a single layer in an 11" x 7" glass or ceramic baking dish or the equivalent. Top evenly with the tomato mixture. Roast until the fish flakes easily and is no longer translucent in the center, 10 to 12 minutes.

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:149 calories, 23 g protein, 4 g carbohydrates, 4 g fat (less than 1 g saturated), 57 mg cholesterol, trace fiber, 396 mg sodium (per serving)