Biggest Loser Turkey Breast with roasted pear gravy

Herb-Orange Turkey Breast with Roasted Pear Gravy

Makes 24 to 26 servings (24 to 26 (4 oz) servings of turkey)

Prep Time: 20 mins

Cook Time: 1 hr 30 mins to 1 hr 45 mins

For the turkey:

4 tsp kosher salt, divided

2 (3 to 4 pound) bone-in skin-on* turkey breast halves (see note)

8 medium garlic cloves, quartered

Zest from 2 oranges

1/4 cup fresh thyme leaves, divided

20 fresh sage leaves, thinly sliced, divided

4 tsp olive oil, divided

1 cup fat free low-sodium chicken or vegetable broth or water

5 medium ripe pears, halved and pitted

2 medium yellow onions, quartered

1/4 cup honey

2 tbsp orange juice

Roasted Pear Gravy, for serving (recipe follows)

For the turkey:

Heat oven to 350°F and arrange a rack in the middle. Remove skin from turkey if it has not yet been removed (see note below for tips) then pat dry with paper towels. Sprinkle half (2 teaspoons) of kosher salt all over two turkey breast halves.

Place garlic, orange zest, half of the thyme, half of the sage, and a few cranks of freshly ground black pepper on a cutting board and sprinkle remaining kosher 2 teaspoons of the salt on top. Chop until mixture is a rough paste (it should resemble cornmeal). Drizzle turkeys all over with half (2 teaspoons) of the oil, rub with the paste, and let sit at room temperature while the oven heats up, about 30 minutes.

Arrange turkey breast side up in a roasting pan fitted with a rack and pour broth in the bottom of the roasting pan. Toss onions and pears with remaining 2 teaspoons of oil, season with a pinch kosher salt and pepper, and arrange in bottom of the roasting pan. Cover pan tightly with aluminum foil and roast until internal temperature of turkey reaches 140°F, about 1 hour 20 minutes.

Meanwhile, place honey and orange juice in a small saucepan and bring to a boil over medium heat. Remove from heat as soon as it boils and set aside.

Remove foil, raise oven to 400°F and brush turkey liberally with the honey glaze. Roast until glaze is golden and turkey is 160°F to 165°F, about 15 to 20 minutes. Remove turkey from oven, sprinkle with remaining fresh thyme and sage, a pinch of kosher salt, and let turkey rest at least 10 minutes before carving. Reserve pears and onions for the gravy (recipe follows).

*Note: Bone-in turkey breasts are less common (you may have to special order them) than boneless but they are worth seeking out because they have a nicer presentation and the bone lends more flavor to the final dish and helps protect against overcooking the meat. They are usually sold with the skin on, so use a paper towel to pull of the skin and discard before roasting. If you can’t find bone-in turkey breasts, you can use boneless, skinless but look for one that doesn’t have added brine or water solution as they’ll be loaded with salt.

Nutritional information for the  (per serving):   

Calories   200

Fat calories   25

Total fat   grams;  3

Sat fat   grams,  0

Cholesterol mg    60

Sodium mg  300

Total carbohydrates g   10

Fiber g   1

Sugars g   7

Protein g   38

Vitamin A IUs   %;    0

Vitamin C  %   6

Calcium   %  0

Iron   %  10

Roasted Pear Gravy

Makes 3 cups (24 (1/8 cup) servings)

Prep Time: 5 mins

Cook Time: 10 mins

2 ripe medium pears, roasted or steamed until fork tender

1 medium yellow onion, roasted or steamed until fork tender

2 medium celery stalks, diced 4oz, about 1 cup small dice

8 medium fresh sage leaves

Leaves of 5 sprigs fresh thyme

1 medium dried bay leaf

2 cups low-sodium fat free chicken broth

2 tbsp white whole wheat flour

1 tsp cider vinegar (optional)

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Reserve two pears (four pear halves) and all the onion from the turkey roasting pan and place in a food processor fitted with a metal blade. Process until smooth, about 2 minutes then set aside.

Remove the turkey from roasting pan and set aside to rest. Place the roasting pan over two burners over high heat. (Alternatively, pour all the roasting pan juices in a large frying pan.) Add celery and herbs and cook until fragrant, about 2 minutes. When the pan juices begin to sizzle, slowly pour in half  of the broth and cook, scraping up any browned bits with a flat spatula.

Pour juices into a medium saucepan, whisk in pear puree, remaining broth and flour, and bring to a simmer over medium heat. Simmer, whisking constantly, until thickened slightly, about 5 minutes.

Taste the gravy; if it is exceptionally sweet, add the vinegar. Season with salt and freshly ground black pepper, then strain through a fine mesh strainer. Push on the back of the strainer to remove all the liquid, discard the solids, and serve with the turkey.

Nutritional information(per serving):   

Calories   15

Fat calories   0

Total fat   grams;  0

Sat fat   grams,  0

Cholesterol mg    0

Sodium mg  90

Total carbohydrates g   3

Fiber g   1

Sugars g   2

Protein g   0

Vitamin A IUs   %;    0

Vitamin C  %   2

Calcium   %  0

Iron   %  0

Thanksgiving with The Biggest Loser season 12- Spinach Salad with Pears and Pomegranate

This recipe from The Biggest Loser:Where Are They Now Special, November 23, 2011 is one of the featured recipes for Thanksgiving.  And it looks terrific to me, especially because I've got some beautiful, organic locally grown (actually, from neighbors trees)  pomegranates and pears. (Read the article about the show on San Jose Fitness Examiner)

UPDATE - I made this for Thanksgiving, 2011 and it was terrific!  I offered people the option of this dressing or two others, and everyone chose this one (I gave little tastes).  

Spinach Salad with Pear and Pomegranate from The Biggest Loser Thanksgiving Special, 2011   Photo: Christopher Kalima/ Food Styling:  Aida Mollenkamp.

See more Thanksgiving recipes from The Biggest Loser:

Orange-Cranberry Relish

Roasted "Candied" Sweet Potato Casserole

Spinach Salad with Pears and Pomegranate

Makes 10 servings (about 1/2 cup vinaigrette (about1 1/2 tsp/serving))

Prep Time: 15 mins

Cook Time: N/A

For the vinaigrette:

3 tbsp apple cider vinegar
2 tbsp honey
1 tbsp Dijon mustard
1 tbsp olive oil

For the salad:

1/2 medium red onion

1 medium ripe pear

1/2 tsp cider vinegar or freshly-squeezed lemon juice

8 cups baby spinach leaves (about 8 oz)

2/3 cup pomegranate arils

For the vinaigrette:

Combine vinegar, honey, and mustard in a nonreactive bowl or jar and set aside for about 5 minutes. Whisk in oil or, if using a jar,  add to jar, close lid tightly and shake until well combined. Season with a pinch of kosher salt and a dash of pepper and set aside. (Can be made up to 5 days ahead and stored refrigerated until ready to use. Shake or re-whisk before serving until evenly incorporated.)

For the salad:

Slice onion into paper thin slices and place in a small nonreactive bowl. Halve pear, remove core and stem, and cut into paper thin slices. Combine in bowl with vinegar or lemon juice and toss to coat. Set aside for at least 5 minutes before using.

To serve, divide spinach among serving plates then top with a scattering of pears and onions. Top each serving with about 1 tbsp of pomegranate arils, drizzle with dressing, and serve.

Nutritional information (per serving):   

Calories   60

Fat calories   15

Total fat   grams;  1.5

Sat fat   grams,  0

Cholesterol mg    0

Sodium mg  70

Total carbohydrates g   11

Fiber g   2

Sugars g   7

Protein g   1

Vitamin A IUs   %;    15

Vitamin C  %   8

Calcium   %  2

Iron   %  4

Biggest Loser Thanksgiving recipe - Orange-Cranberry Relish

Be sure to check out the article on San Jose Fitness Examiner and see the other recipes being featured from the November 23, 2011 The Biggest Loser: Where Are They Now Special.

The Biggest Loser Thanksgiving meal: Orange-Cranberry Relish. Photo:  Christopher Kalima /Food Styling:  Aida Mollenkamp.

Orange-Cranberry Relish

Makes about 2 1/2 cups (10 (1/8 cup) portions)

Prep Time: 10 mins

Cook Time: 15 mins

12 ounces fresh or frozen cranberries

1 cup orange juice

Zest of 1 orange

4 tbsp honey or agave nectar

1/4 tsp kosher salt

3 medium oranges, peeled and segmented

Combine all ingredients except the orange segments in a medium saucepan. Bring to a boil over high heat then reduce to low and simmer, stirring frequently, until slightly thickened, about 10 minutes. Remove from heat and let cool slightly.

Stir in oranges, season with kosher salt and pepper, let cool, and serve at room temperature or cold. (Can be made up to 5 days in advance and stored refrigerated in an airtight container.)

Nutritional information (per serving):   

Calories   80

Fat calories   0

Total fat   grams;  0

Sat fat   grams,  0

Cholesterol mg    0

Sodium mg  120

Total carbohydrates g   20

Fiber g   2

Sugars g   16

Protein g   1

Vitamin A IUs   %;    2

Vitamin C  %   70

Calcium   %  2

Iron   %  0

Roasted 'Candied' sweet potato casserole from The Biggest Loser

Roasted "Candied" Sweet Potato Casserole from Biggest Loser Thanksgiving.  Photo: Christopher Kalima; food styling:  Aida Mollenkamp.

As promised in the article on San Jose Fitness Examiner, here is one of the Thanksgiving recipes featured on The Biggest Loser: Where Are They Now special, November 23, 2011. More recipes from the episode: Spinach Salad w/Pear and Pomegranate; 
Orange-Cranberry Relish 

Roasted "Candied" Sweet Potatoes Casserole

Makes 10 servings

Prep Time: 15 mins

Cook Time: 20 to 25 mins

3 lbs sweet potatoes, peeled and cut into 1-inch chunks

1/2 tsp kosher salt

1/2 cup fat-free low-sodium vegetable broth

1 tbsp olive oil

Zest and juice of 1 medium orange (or 2 tbsp fresh orange juice)

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground cloves

1 cup plain lowfat Greek yogurt

2 ounces goat cheese, crumbled

Place sweet potatoes in a large pot, cover by 1-inch with cold water and add kosher salt. Bring to a boil over high heat. When it boils, cover pot, reduce heat to low, and cook until potatoes are knife tender, 15 to 20 minutes. Drain and set aside to cool briefly. (Can be done up to 5 days ahead and stored refrigerated in an airtight container.)

When cool enough to handle, mix sweet potatoes with broth, olive oil, zest, juice, and spices, and turn into a 2-quart baking dish.

Heat oven to broil or 500°F and arrange a rack in the upper third. Spread yogurt in an evenly layer over potatoes then sprinkle goat cheese all over the top.

Broil until lightly toasted, about 1 to 3 minutes. (Watch carefully so they don’t burn.) Serve warm.

Nutritional information (per serving):   

Calories   140

Fat calories   30

Total fat   grams;  3.5

Sat fat   grams,  1.5

Cholesterol mg    5

Sodium mg  220

Total carbohydrates g   22

Fiber g   3

Sugars g   6

Protein g   5

Vitamin A IUs   %;    280

Vitamin C  %   15

Calcium   %  6

Iron   %  4

mins

3 lbs sweet potatoes, peeled and cut into 1-inch chunks

1/2 tsp kosher salt

1/2 cup fat-free low-sodium vegetable broth

1 tbsp olive oil

Zest and juice of 1 medium orange (or 2 tbsp fresh orange juice)

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground cloves

1 cup plain lowfat Greek yogurt

2 ounces goat cheese, crumbled

Place sweet potatoes in a large pot, cover by 1-inch with cold water and add kosher salt. Bring to a boil over high heat. When it boils, cover pot, reduce heat to low, and cook until potatoes are knife tender, 15 to 20 minutes. Drain and set aside to cool briefly. (Can be done up to 5 days ahead and stored refrigerated in an airtight container.)

When cool enough to handle, mix sweet potatoes with broth, olive oil, zest, juice, and spices, and turn into a 2-quart baking dish.

Heat oven to broil or 500°F and arrange a rack in the upper third. Spread yogurt in an evenly layer over potatoes then sprinkle goat cheese all over the top.

Broil until lightly toasted, about 1 to 3 minutes. (Watch carefully so they don’t burn.) Serve warm.

Nutritional information (per serving):   

Calories   140

Fat calories   30

Total fat   grams;  3.5

Sat fat   grams,  1.5

Cholesterol mg    5

Sodium mg  220

Total carbohydrates g   22

Fiber g   3

Sugars g   6

Protein g   5

Vitamin A IUs   %;    280

Vitamin C  %   15

Calcium   %  6

Iron   %  4

Biggest Loser Quick & Easy Cookbook - includes faux 'fried' Mushroom Parmesan Bake

Biggest Loser Quick & Easy Cookbook

“Fried ” Mushroom Parmesan Bake

This is a great vegetarian entree or a fun side dish to accompany an Italian entree. It’s super quick and easy to throw together, too.

When cleaning mushrooms, don’t run them under water. Instead, peel them or rub them with a damp paper towel to remove any dirt. Mushrooms are like sponges, so if you run them under water, they’ll absorb a ton of moisture. The end result could be mushy or tough.

Formore recipes from Biggest Loser Quick & Easy Cookbook -

• Easy-Breezy BBQ Pot Roast Dinner from Biggest Lose...
• recipe from Biggest Loser Quick & Easy Cookbook -

2 (8-ounce) packages button mushrooms, cleaned and stems removed*

1⁄2 cup all-natural marinara sauce (preferably low-fat, low-salt, no sugar added;

I used Monte Bene Tomato Basil Pasta Sauce)

1⁄2 teaspoon dried oregano leaves

1 teaspoon garlic powder

1 ounce (about 1⁄4 cup) finely shredded almond mozzarella cheese (I used

Lisanatti)**

2 tablespoons all-natural whole wheat panko-style bread crumbs

2 teaspoons all-natural grated Parmesan cheese

Preheat the oven to 425°F.

Add the mushroom caps to an 8" 3 8" glass or ceramic baking dish.

Spoon the sauce evenly over the mushrooms. Sprinkle them evenly with the oregano followed by the garlic powder. Toss them gently to combine, flipping the mushrooms so they lay stem side down in the dish.

Bake for 15 to 20 minutes, or until the mushrooms are tender and mostly cooked through. Sprinkle the mozzarella, bread crumbs, and Parmesan evenly over the mushrooms. Bake for 4 to 6 minutes longer, or until the cheese is melted and the mushrooms are tender but not mushy. Let them rest for 5 minutes and serve.

Makes 4 servings

Per serving: 62 calories, 6 g protein, 8 g carbohydrates (3 g sugar), 1 g fat, < 1 g saturated fat, trace cholesterol, 2 g fiber, 110 mg sodium

*You can save the mushroom stems to eat in a salad, or saute them and serve over a grilled buffalo steak or other extra-lean steak.

**If you can’t find almond mozzarella, substitute the lightest, most natural mozzarella cheese you can find.

Easy-Breezy BBQ Pot Roast Dinner from Biggest Loser Quick & Easy Cookbook

The Biggest Loser Quick & Easy Cookbook

Easy-Breezy BBQ  Pot Roast Dinner

The most important rule when it comes to cooking lean cuts of meat is to not overcook it. Meats continue cooking when they emerge from the oven, especially large roasts. So, if you want this roast to be medium rare (130o to 135oF), remove it from the oven when a meat thermometer reads 125oF. Another important strategy is to tent the meat with aluminum foil after it’s done cooking and allow it to rest for 10 minutes before you cut into it. By “tent,” I mean place a piece of foil loosely over the roast (not sealed to the edges of the pan). When you slice it, slice it against the grain and make sure you slice it thinly.

2 pounds sweet potatoes cut into 1" cubes

2 pounds poblano peppers, stemmed, seeded, and cut into 1" cubes (21 ounces

remain)

4 teaspoons olive oil

1 tablespoon + 2 teaspoons salt-free mesquite seasoning ( I used The Spice Hunter Salt Free Mesquite Seasoning Blend)

1⁄4 teaspoon sea salt

2 pounds eye round roast, trimmed

3⁄4 cup all-natural barbecue sauce, preferably sweetened with agave nectar or honey

(I used OrganicVille Original BBQ Sauce)

3 small sweet white onions, trimmed, peeled, and quartered

8 cloves garlic

Preheat the oven to 450°F. Line the bottom and sides of a large roasting pan with nonstick foil.

In the prepared pan, toss the potatoes and peppers with 2 teaspoons of the olive oil and 1 tablespoon mesquite seasoning until they’re evenly coated.

Rub the roast with the remaining 2 teaspoons olive oil, then the salt, and the 2 teaspoons seasoning. Place the roast in the center of the roasting pan, and arrange the potatoes and peppers around it, not under it.

Drizzle the barbecue sauce evenly over the roast and vegetables, using a pastry brush to make sure the roast is completely covered.

Separate the onions into layers. Scatter them over the top of the roast and veggies. Distribute the garlic cloves throughout the pan, placing 3 cloves directly on top of the meat. Bake for 20 minutes. Using a wooden spoon (so the foil doesn’t rip), stir the veggies. Bake for 12 to 15 minutes longer, or until a meat thermometer reads 125°F when inserted in the center of the roast.
Take the pan out of the oven and transfer the roast to a cutting board. Tent it with foil for 10 minutes. Slice the meat into very thin slices against the grain at a 45-degree angle. Serve immediately with the veggies.

Makes 6 servings (4 ounces meat, 11⁄2 cups veggies each)

Per serving: 474 calories, 39 g protein, 62 g carbohydrates (28 g sugar), 8 g fat, 2 g saturated fat, 62 mg cholesterol, 8 g fiber, 454 mg sodium

recipe from Biggest Loser Quick & Easy Cookbook - Sweet Potato No-Skins

Biggest Loser Quick & Easy Cookbook

I saw a note that one of the local Y's (I think Page Mill) is having a Nutrition Night, with a bring-your-own healthy appetizer which got me thinking about holiday foods.  Then presto!  The PR person from Rodale Books emailed that on November 8, 2011 there's a new Biggest Loser Quick and Easy Cookbook. 

With their permission, I'm sharing some of the recipes(see multiple posts on the blog) from this new Cookbook. The Biggest Loser Quick & Easy Cookbook. (Rodale Books, $21.99) ($14.50 at Amazon.com or $9.99 as a Nook Book at bn.com)

Sweet Potato No-Skins

These “No-Skins” incorporate a very strategic use of salt. You season the top of the potato rounds so that when they’re flipped, the seasoning will be on the bottom—ensuring that your tongue hits the salt on the potato first! That way, you need less salt overall, and your tastebuds will still be satisfied.

You’ll likely fool your children and spouse into thinking these are regular white potatoes if you purchase light-skinned sweet potatoes. Both versions taste delicious, but if you use the darker sweet potatoes, you might need to increase the cooking time a minute or two.

16 ounces 1⁄2"-thick rounds light-skinned sweet potatoes*

1 teaspoon olive oil

1⁄8 teaspoon sea salt

1⁄8 teaspoon garlic powder

1⁄8 teaspoon cayenne, or to taste

2 ounces finely shredded all-natural, low-fat Cheddar cheese (I used Cabot’s 75% Reduced Fat Sharp Cheddar Cheese)

4 teaspoons all-natural bacon bits (I used Wellshire All-Natural Fully Cooked Salt-Cured Bacon Bits)

4 teaspoons finely chopped scallions

2 tablespoons fat-free Greek yogurt (optional)

Preheat the oven to 450°F. Line a baking sheet with nonstick foil.

In a large glass or plastic mixing bowl, toss the potatoes and oil together until the potatoes are well coated.

Place the potato rounds in a single layer on the prepared pan so they do not touch. Sprinkle the salt, garlic powder, and cayenne evenly over the top of the potatoes. Bake them for 10 minutes. Flip them and bake for 7 to 9 minutes longer, or until they are tender inside and starting to brown lightly on the outside.

Push the potato rounds together so that they touch and you can easily top them in a single, even layer. First place the Cheddar, then the bacon bits, and then the scallions over the rounds. Bake for 2 to 3 minutes, or until the cheese is melted. Serve immediately with 1⁄2 teaspoon of the yogurt on top of each, if desired.

Makes 4 servings

Per serving: 141 calories, 7 g protein, 21 g carbohydrates (6 g sugar), 3 g fat, 1 g saturated fat, 7 mg cholesterol, 4 g fiber, 283 mg sodium

* You’ll need to start with about 11⁄2 pounds of potatoes in order to get 16 ounces of rounds. Try to choose potatoes that are roughly uniform in size. To create the rounds, peel your potatoes and cut both ends off. Then cut them into 1⁄2" thick rounds and measure out 16 ounces.