This week's Biggest Loser pop challenge was a 30-minute cooking challenge judged by chefs Curtis Stone and Lorena Garcia. While they were impressed with a lot of the dishes, they did have some favorites. Here are a few:
The winner: Baked Cod with Asparagus
(Moses and Olivia)
4 ounces fresh cod fillet
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
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
Runner-up: Turkey Taco Tostadas with Chipotle Yogurt Sauce
(Jen and Kaylee)
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
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. A fat burning review can help you establish a clear outline of what you require to focus on to complete your fat reduction purpose if you're a beginner; or serve as a reminder for those who are at an intermediate or more improve phase of their weight-loss strategy. Following are seven steps that can serve as instructions for your special weight loss plan. The first thing that one must understand is that losing weight and losing fat is not the same. Many weight loss plans have fooled people into thinking that it is the same, but most diets and weight loss applications only work by causing a person's body to eliminate more muscle cells and water than actual body fat, more help please visit The Fat Loss Factor. 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
Sounds good: Chocolate Almond Shake
(Courtney and Austin)
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
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
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