Recipes

Last year I followed The Biggest Loser. I watched every episode...minus the finale. Not sure why that happened. Anyways. There was one particular episode that reminded me of a Food Network-style show. The contestants were paired up and had to make up their own recipes. I've wanted to save these recipes many times, but I don't trust remembering putting them anywhere else but here. So. All credit goes to the contestants. I didn't have anything to do with them. I just copied them :)

Chocolate Shake

Courtney and Austin

Ingredients (makes two servings)
1 six-ounce container of Greek yogurt
1 cup chocolate almond milk (unsweetened)
4 teaspoons natural cocoa powder (unsweetened)
4 stevia packets
1/2 capful of orange extract
Instructions
Combine yogurt, almond milk, cocoa, stevia and orange extract in a blender. Blend until smooth.
Nutritional information (per serving):
Calories 80
Fat calories 20
Total fat 2 grams
Saturated fat 0 grams
Cholesterol 0 milligrams
Sodium 120 milligrams
Total carbohydrates 7 grams
Fiber 1 gram
Sugars 3 grams
Protein 9 grams

Blue Team's No Mess Tex Mex Chicken "Fajitas"

(serves one)

Ingredients
3 ounces grilled boneless skinless chicken breast
1/4 teaspoon each: Southwest Chipotle Mrs. Dash seasoning, oregano and ground cayenne

Salad
1/4 green, yellow and orange bell peppers, cored, seeded and thinly sliced
1/4 red or yellow onion, finely chopped
1/4 jalapeno pepper, seeded and thinly sliced (optional)

Dressing
1 tablespoon nonfat plain Greek style yogurt
1 tablespoon pico de gallo
1 teaspoon chopped cilantro
1 teaspoon fresh lime juice
3 cabbage leaves

Garnish 1/10 tortilla strip (from one corn tortilla, cut in strips and lightly toasted)
1/4 wedge avocado

Instructions In a medium mixing bowl, combine the bell pepper, onion and jalapeno (if using). In a small mixing bowl, combine dressing ingredients; set aside.

Place the cabbage leaves on a serving plate. Fill cabbage cups with salad mixture. Cut the chicken in thin strips and sprinkle with seasonings. Place chicken on top of salad mixture. Drizzle dressing on top of chicken. Garnish "fajitas" with tortilla strips and avocado. Serve immediately.

Nutritional information (per serving)
Calories: 300
Fat calories: 100
Total fat: 11 grams
Saturated fat: 1.5 grams
Sodium: 75 milligrams
Total carbohydrates: 24 grams
Fiber: 7 grams
Sugars: 12 grams
Protein: 33 grams
Vitamin A IUs: 60%
Vitamin C: 240%
Calcium: 10%
Iron: 10%

Hannah's Turkey Stuffed Peppers

Ingredients
Olive oil spray
1/2 cup minced onion
1 teaspoon minced garlic
1.25 pounds of extra-lean ground turkey
Salt to taste
1 teaspoon garlic powder
1/4 cup low-sodium tomato sauce
1 cup fat-free low-sodium chicken broth, divided
1 tablespoon chopped fresh cilantro or parsley
3 large sweet red bell peppers, washed
1/4 cup reduced-fat shredded cheddar cheese

Instructions
Pre-heat oven to 400 degrees. Lightly coat a large nonstick skillet with olive oil cooking spray; heat over medium heat. Add onion and garlic to the pan. Sauté about 2 minutes, or until softened. Add extra-lean ground turkey to the pan. Season to taste with salt, then add garlic powder and ground cumin. Break meat apart and cook over medium heat for 14-16 minutes, until well done, 165°F as measured by a meat thermometer. Add 1/4 cup of tomato sauce and 1/2 cup chicken broth to the pan. Reduce heat and simmer over low heat for about 5 minutes. Add chopped fresh cilantro or parsley to the turkey mixture. There will be about 2 cups of turkey mixture.

Cut bell peppers in half lengthwise and remove seeds and stem. Put in baking dish and spoon about 1/3 cup of the turkey mixture into each pepper half. Place all stuffed peppers on a baking dish and pour the rest of the chicken broth in the bottom of the pan. Cover with foil and bake for 35 minutes. When done, sprinkle with cheese before serving.

Nutritional information (per serving)
Calories 140
Fat calories 20
Total fat 2.5 grams
Saturated fat .5 grams
Cholesterol 35 milligrams
Sodium 150 milligrams
Total carbohydrates 10 grams
Fiber 2 grams
Sugars 5 grams

Irene's The I-Burger

Ingredients 1 1.25-pound package extra lean ground turkey
2-3 cloves garlic, minced
5 slices light Muenster cheese
5 slices turkey bacon
1/4 cup + 1 Tablespoon light mayonnaise
1/2 cup + 2 Tablespoons ketchup
5 small whole wheat buns

Instructions
Add garlic to meat and form into patties. Cook turkey burgers until done and no longer pink in the center (approximately 8 to 10 minutes). Check internal temperature of burger with a meat thermometer. Meat is done when temperature reaches 165 degrees. Melt cheese on top of each patty. Mix mayonnaise and ketchup together. Cook turkey bacon as package directs. Spread mayo mixture on buns. Add burgers and top with turkey bacon. Makes 5 burgers.

Chocolate Peppermint Shake

Hannah and Ken

Ingredients (makes two servings)
1 six-ounce container 0% fat free plain Greek yogurt
1 cup chocolate almond milk (unsweetened)
1-2 teaspoons of peppermint extract (to taste)
4 stevia packets

Instructions
Mix together in blender.

Nutritional information (per serving):
Calories 75
Fat calories 15
Total fat 1.5 grams
Saturated fat 0 grams
Cholesterol 0 milligrams
Sodium 120 milligrams
Total carbohydrates 5 grams
Fiber 0 grams
Sugars 3 grams
Protein 8 grams

Turkey Taco Tostadas with Chipotle Yogurt Sauce

Jenn and Kaylee

Ingredients
3-1/2 ounces extra lean ground turkey
1 teaspoon extra virgin olive oil
1 small blue corn tortilla
1/2 cup yellow onion, diced
1/2 fresh jalapeno pepper, seeded and diced
2 scallions, green and white parts, sliced
1/4 medium avocado, sliced in four thin slices
2 Tablespoons 0% fat free plain Greek yogurt
Chipotle hot sauce
1 medium tomato, diced
2 tablespoons lime juice
Cilantro, 1 tablespoon chopped, 2 sprigs for garnish

Instructions
Turkey Mixture:
Put 1 teaspoon olive oil in a non stick saute pan over medium high heat. Saute 1/4 cup of the diced onions. Add turkey and brown. Add half the amount of chopped jalapeno to skillet. Add 1/2 juiced lime. Drain and cover keep warm.
Tortilla:
Add tortilla to a dry skillet and toast on both sides until somewhat crunchy. Cut into triangles before it cools completely.
Pico de Gallo:
In a bowl add diced tomato, 3/4 of the sliced scallions, remainder of onion, jalapeno, lime juice and chopped cilantro. Mix well. Chill for 5 minutes.

Yogurt Sauce:
Place yogurt in a small bowl and add chipotle hot sauce to taste. Place the turkey mixture in center of plate. Top with Pico de gallo, 1/2 the yogurt sauce, scallions and sprigs of cilantro. Surround mixture with 4 thin avocado slices. Place the 4 blue corn triangles around the turkey. Top triangles with remainder of yogurt sauce.

Nutritional information (per serving):
Calories 350
Fat calories 120
Total fat 13 grams
Saturated fat 1.5 grams
Cholesterol 40 milligrams
Sodium 70 milligrams
Total carbohydrates 34 grams
Fiber 6 grams
Sugars 9 grams
Protein 30 grams

Moses and Olivia

Ingredients
4 ounces fresh cod filet
1/2 bunch fresh asparagus (8 ounces)
1 bunch scallions (green onions), cleaned and trimmed
Parmesan cheese (grated)
1 lemon
Pepper
Garlic powder
Dill (preferably fresh)
Cooking oil spray
Instructions
Preheat oven to 400 degrees Fahrenheit. Lightly spray baking dish with cooking oil spray. Place scallions on bottom of baking dish (making a bed for the cod). Season cod with 1/4 teaspoon garlic powder, 1/4 lemon juiced, 1/8 teaspoon coarse black pepper, and a sprig of dill. Tent cod baking dish with a piece of foil. Set aside while preparing asparagus.
Place asparagus in another baking dish or baking pan and spray lightly with cooking oil spray. Season with 1/4 teaspoon of garlic powder, 1 teaspoon parmesan, 1/4 lemon juiced, and 1/8 teaspoon coarse black pepper. Place both dishes in preheated oven and bake for 7 minutes.
In the meantime, slice the other half of the lemon and caramelize the slices in a pan.
Remove asparagus from oven; keep warm. Remove tent from cod. Bake cod for another 3 minutes. Place cod on a dinner plate. Top with a fresh dill sprig and a caramelized lemon wheel. Place asparagus next to cod on plate. Sprinkle with remainder of parmesan.
Nutritional information (per serving):
Calories 170
Fat calories 20
Total fat 2 grams
Saturated fat 0.5 grams
Cholesterol 60 milligrams
Sodium 110 milligrams
Total carbohydrates 13 grams
Fiber 6 grams
Sugars 6 grams
Protein 26 grams

3 Mini Blogs in One

It's been awhile since I've written anything and a lot has happened. I don't want to make a bunch of blogs because I could be up all night doing that. So, instead, I will write a short summary of each of the things that are on my mind right now.

1: I'd like to take a moment and reflect on the past year. Today marks the 1 year anniversary of the death of my sweet grandmother. It's hard to believe that it's been a year already. I know my life was impacted greatly by her death. I don't want to nor do I actually blame her for my troubles, but some of my first sincere doubts that I've been struggling with started the day of her funeral. Anyways. I don't want to focus on that right now. I miss her dearly and hope that someday I will get to hug her and hear her voice again.

2: My entire life I've had music in my life. I remember listening to music many times on the radio and on my walkman. I never thought about it much until now, but I know I loved to imagine in my mind dances that I would choreograph to the music I was listening to. When I was still in high school I had the opportunity to do a small dance class. This was miniscule and pathetic (looking back on it). Some girl (about my current age) was transferred to Dugway and thought she would share her talent of dance with the youth on base. We learned a hip-hop style routine that didn't even last an entire song. I enjoyed it, but now looking back, I'm glad it never went any further...it's not the kind of dancing I would've wanted to be a part of. Later in life I was offered the opportunity to accompany a children's creative dance class. After doing this a year I couldn't hold it in anymore. Those children inspired me (still do)...I signed up for a modern dance class at Weber State. It was hard, but I came out of class feeling so amazing every time. I even lost about 30 pounds from it. I signed up for it again the following semester, but dropped shortly after my friend Tanner passed away. Then, when I was able to I took it again my last semester of college. I was hooked. But, a little too late almost. I had no clue where I could go for an adult modern dance class that would take in someone as inexperienced as me (and as big as me). Then, while working at the Bountiful studio, I discovered that there was an adult class held in Salt Lake at the creative dance studio I worked for. This fall I started going. This past weekend was my first ever REAL dance performance with this class. There is a video of it (I wish I could post it on here). I was definitely clumsy (as normal), but I danced. I think I found my new love. Playing clarinet still has no pleasure for me (and I doubt that it ever will be the same for me again). So, my realization is that I've been dancing my entire life, but it took over 20 years for me to discover it. I hope I never stop.

3: This is kind of a 2 in 1 mini-blog. I have contemplated (for over a year, if not 2) going back to school to get a degree in a field I can support myself with. The timing seemed right, so I went to the OWATC and talked to a counselor about the medical assisting program. I did the accuplacer exam (scored very nicely, too) and the physical exam they had there. Then I had to go get signed off by a doctor. I still have to get some immunizations and read a handbook thing, then I will be ready to apply to the program. If I don't get in, it will be for a very good reason. I don't know when I'll be able to afford the immunizations though. It'll probably be January before I can start classes. In the process of seeing a doctor, I discovered that I had gained more weight than I thought. I was at the heaviest I've ever been in my life. From that 30 pounds I lost from that dance class, I had gained over 40. I lift bags of flour at work that weigh 50 pounds. That is a LOT of extra weight to be carrying around. (No wonder I've felt like crap lately) So, I decided to take control and start making some changes. It's been 2 weeks now and I'm still doing a heck of a lot better than I was doing before, but I'm finding I'm slipping back into old habits. But, I did lose at least 5 pounds that first week. I started taking a weight-training class and relearned my love of working out. Hopefully this week I can get back on the path I was on (although my finances right now are non-existent so it'll be interesting).

I know I had more to talk about, but I forgot (typical). All in all, I have enjoyed these changes going on lately. I do love life. It's hard sometimes most definitely. I could really handle not being alone anymore, or at least moving to a better place and finding a better job, but I'm learning to control the parts that I can actually control.