Biggest Loser Where Are They Now 2011 Thanksgiving recipes (Photos)

Tonight on The Biggest Loser: Where Are They Now special, Cooking Channel star Aida Mollenkamp will prepare a healthy Thanksgiving feast for the trainers and past season contestants, and provide cooking tips for lightening the feast.

Looking for last-minute healthy Thanksgiving recipes? Here are the dishes they'll be serving.

Nutritional analysis for each recipe is by Biggest Loser nutritionist Cheryl Forberg, RD.

Sweet Potato and Toasted Sage Dip

Makes 4 cups (12 (1/4-cup) servings)

2 tbsp olive oil, divided
2 lbs sweet potatoes, peeled and cut into 1-inch pieces
3/4 tsp kosher salt
12 medium fresh sage leaves
2 medium garlic cloves, roughly chopped
2 cups fat-free low-sodium vegetable broth
1 tbsp Dijon mustard
1 tsp apple cider vinegar
1/2 tsp freshly ground black pepper

Heat oven to 450F and arrange a rack in middle. Using a pastry brush, coat one rimmed baking sheet with 1 tablespoon of the oil, add the potatoes and 1/2 teaspoon of the kosher salt and toss to thoroughly coat. Spread in a single layer on prepared baking sheet and roast, stirring occasionally, until potatoes are knife tender, about 20 minutes.

Remove from oven and set aside to cool slightly. Meanwhile, heat remaining 1 tablespoon of the oil in a medium frying pan over medium heat. When the oil shimmers, add the sage and garlic. Cook, swirling a few times, until sage is fragrant and garlic toasted golden brown. Remove from heat and set aside.

When cool enough to handle, transfer potatoes to a food processor fitted with a metal blade. Add all remaining ingredients and puree until very smooth, stopping to scrape down sides, as necessary

Serve warm or let cool then serve with roasted vegetable chips (recipe follows), raw crisp vegetables, or crackers. (Can be made up to 5 days ahead and stored refrigerated in an airtight container. Serve at room temperature or slightly warm.)

Nutritional information (per serving):

Calories 70
Fat calories 20
Total fat grams; 2.5
Sat fat grams, 0
Cholesterol mg 0
Sodium mg 230
Total carbohydrates g 12
Fiber g 2
Sugars g 3
Protein g 1
Vitamin A IUs %; 150
Vitamin C % 2
Calcium % 2
Iron % 2

Roasted Beet Chips

Makes 10 servings (about 14 chips per serving)

4 medium beets (each about 3 inches in diameter)(about 1 1/2 lbs total)
1 tbsp olive oil or roasted nut oil
1/2 tsp kosher salt

Heat oven to 325F and arrange racks in the upper and lower thirds. Using a pastry brush, coat two rimmed baking sheets with a thin layer of the oil; set aside.

Trim the ends of the beets, peel them, then use a mandoline or a very sharp knife to cut into paper thin (1/8-inch) disks. Drizzle beets with remaining oil, season with the kosher salt, and toss to coat. Divide among two rimmed baking sheet and arrange in a single layer. (You may need to do this in batches.)

Bake, rotating halfway through, until chips are light pink, edges are crisp, and they are beginning to dry out, about 30 minutes total. Place the baking sheets on wire racks to cool until crisp, about 5 minutes. (They will last up to 5 days when stored in an airtight container.)

Nutritional information (per serving):

Calories 30
Fat calories 15
Total fat grams; 1.5
Sat fat grams, 0
Cholesterol mg 0
Sodium mg 150
Total carbohydrates g 4
Fiber g 1
Sugars g 3
Protein g 1
Vitamin A IUs %; 0
Vitamin C % 4
Calcium % 0
Iron % 2

Roasted Carrot or Parsnip Chips

Makes 10 servings (about 10 chips per serving)

6 large carrots or parsnips, peeled (about 1 1/2 lbs)
1 tbsp olive oil or roasted nut oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

Heat oven to 325F and arrange racks in the upper and lower thirds. Using a pastry brush, coat two rimmed baking sheets with a thin layer of the oil; set aside.

Holding the stem end and using a Y-shaped vegetable peeler, shave the vegetables lengthwise into thin strips. Place the strips in a medium bowl, add the remaining oil, kosher salt, and pepper and toss with your hands until thoroughly coated. Arrange the strips in a single layer on the prepared baking sheets. Bake for 10 minutes, then rotate the pans between the racks.

Bake, rotating halfway through, until the edges of the chips are just starting to turn golden brown and the chips are beginning to dry out, about 5 minutes more. Place the baking sheets on wire racks to cool until crisp, about 5 minutes.(Will last up to 5 days when stored in an airtight container.)

Nutritional information (per serving):

Calories 40
Fat calories 15
Total fat grams; 1.5
Sat fat grams, 0
Cholesterol mg 0
Sodium mg 170
Total carbohydrates g 7
Fiber g 2
Sugars g 3
Protein g 1
Vitamin A IUs %; 50
Vitamin C % 8
Calcium % 2
Iron % 2

Spinach Salad with Pears and Pomegranate

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

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

Herb-Orange Turkey Breast with Roasted Pear Gravy

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

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 350F 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 140F, 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 400F and brush turkey liberally with the honey glaze. Roast until glaze is golden and turkey is 160F to 165F, 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. A fat loss overview can help you establish a clear describe of what you require to focus on to carry out your fat loss objective if you're a starter; or serve as a reminder for these who are at an intermediate or more enhance level of their weight-loss strategy. Applying are seven steps that can serve as guidelines for your own weight loss system. The first thing that one must understand is that losing weight and losing fat is not the same thing. Many weight loss plans have misled people into considering that it is the same, but most diets and weight loss programs only work by causing a person's body to lose more muscle tissue and water than actual body fat, more help please visit The Fat Loss Factor. They are usually sold with the skin on, so use a paper towel to pull of the skin and discard before roasting. If you cant find bone-in turkey breasts, you can use boneless, skinless but look for one that doesnt have added brine or water solution as theyll 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)

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

Orange-Cranberry Relish

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

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

Crispy Onion-Green Bean-Mushroom Casserole

Makes: 10 servings

For the topping:

2 medium yellow onions, quartered and thinly sliced
1/4 cup white whole wheat flour
1 tsp kosher salt
Olive oil, for baking sheet

For filling:

2 lbs fresh green beans, rinsed, trimmed and cut into 1-inch pieces
1 tsp kosher salt, divided (optional)
2 tbsp olive oil
1 medium yellow onion, quartered and thinly sliced
1 lb fresh mushrooms, stemmed and sliced 1/4-inch thick
1 tbsp fresh thyme leaves
1 1/2 tsp dry sherry (optional)
1/8 tsp freshly ground nutmeg
2 cups fat-free low-sodium vegetable broth
1/4 cup white whole wheat flour
1 1/2 cups plain lowfat Greek yogurt
2 tbsp Dijon mustard

For the topping: Heat oven to 400F and arrange a rack in the middle. Combine the onions, flour, and kosher salt in a large mixing bowl and toss to combine. Brush a rimmed baking sheet with a thin layer of olive oil and evenly spread the onions on the pan.

Bake, stirring a few times, until golden brown, approximately 30 minutes. Remove from the oven and set aside until ready to use. (Can be made up to 2 days ahead and stored in an airtight container at room temperature.)

For the filling: Heat oven to 350F and arrange a rack in the middle. While the topping is roasting, prepare the beans. Bring a pot of water to a boil over high heat. Add 1/4 tsp of kosher salt and the beans and cook until bright green, about 2 minutes. Drain and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Heat the oil in a large pan over medium-high heat. When it shimmers, stir in the onion and cook until just softened. Stir in the mushrooms, thyme, remaining kosher salt, and some freshly ground black pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, about 5 minutes.

Stir in the sherry, if using, and cook until alcohol smell is gone. Add nutmeg, sprinkle the flour over the mixture, stir to combine, and cook for 1 minute. Stir in the broth and simmer until just starting to thicken. Remove from heat, stir in the green beans, yogurt and mustard.

Turn mixture into a 2-to 3-quart baking dish, and sprinkle the top with the roasted onions. Bake until bubbly, approximately 15 minutes. Remove and serve warm.

Nutritional information (per serving):

Calories 120
Fat calories 35
Total fat grams; 3.5
Sat fat grams, 1
Cholesterol mg 0
Sodium mg 590
Total carbohydrates g 18
Fiber g 4
Sugars g 7
Protein g 7
Vitamin A IUs %; 10
Vitamin C % 0
Calcium % 8
Iron % 8

Roasted "Candied" Sweet Potatoes Casserole

Makes 10 servings

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 500F 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 dont 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

Mashed White Beans and Cauliflower with Leeks

Makes 18 (1/3 cup) servings (makes 6 1/2 cups)

1 tbsp olive oil
2 medium fresh leeks, ends trimmed
1 tsp kosher salt
8 ounces cauliflower florets
6 cups cooked white beans
1 1/2 cups fat-free low-sodium vegetable broth or chicken broth
3 tbsp finely sliced fresh chives

Heat oil in a large frying pan over medium-high heat. Meanwhile, halve leeks lengthwise then cut crosswise into thin, 1/4-inch half moon shapes. When oil shimmers, add leeks, season with kosher salt and freshly ground black pepper, and cook until softened, about 5 minutes. Add 2 tablespoons of water to the pan and using a spatula scrape up the golden bits. Cook for another 1 to 2 minutes and set aside.

Meanwhile, place an inch of water in a medium saucepan and bring to a simmer over medium-high heat. Place cauliflower in a steam basket and nest in pot. Cover and steam until fork tender, about 5 minutes. Remove and set aside to cool slightly.

Combine leeks, cauliflower, and beans in a food processor and puree until smooth. Add broth and parsley and puree until smooth, scraping down sides as needed. Serve warm or room temperature. (Can be made up to 5 days ahead. Store refrigerated in an airtight container and reheat before serving.)

Nutritional information (per serving):

Calories 100
Fat calories 10
Total fat grams; 1
Sat fat grams, 0
Cholesterol mg 0
Sodium mg 180
Total carbohydrates g 17
Fiber g 4
Sugars g 1
Protein g 6
Vitamin A IUs %; 4
Vitamin C % 10
Calcium % 6
Iron % 15

Whole Grain Stuffing with Apples and Toasted Walnuts

Makes 10 to 12 servings (5 1/3 cups total)

4 tsp olive oil
1/2 medium yellow onion, finely chopped
3 medium celery stalks, finely chopped
3 medium garlic cloves, minced
2 tsp kosher salt, divided
1 tbsp minced fresh thyme leaves
2 small Fuji or Gala apples, halved, cored, and medium dice
2 cups cooked wheatberries, farro, barley or brown rice (1 cup uncooked)(see note)
1/2 cup low-sodium fat-free vegetable or chicken broth
1/3 cup currants or raisins
1/4 cup roughly chopped fresh Italian parsley
1/4 cup toasted walnuts, roughly chopped

Heat the oven to 375F and arrange a rack in the middle.

Heat oil in a large frying pan over medium heat. When it shimmers, add the onion, celery, and garlic, season with 1/2 teaspoon of the kosher salt and freshly ground black pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 5 minutes.

Remove from heat and stir in the apples, grains, remaining 1 1/2 tsp kosher salt, broth, currants or raisins, parsley, walnuts, and some freshly ground black pepper. (Can be made up to 4 days in advance and stored refrigerated until ready to proceed.)

Place filling in a 2 quart baking diah and bake until the filling is heated through, 15 minutes. Serve hot or warm.

Note: Wheat berries are whole, unprocessed wheat kernels, and they are usually available in the bulk section of health or high-end grocery stores. If you cant find them, go ahead and use farro, spelt, barley, or brown rice instead.

Roasted Squash for Meatless Main Option:

5 medium acorn or buttercup squash
2 tsp olive oil
1 tbsp agave nectar
1 tsp kosher salt
1/2 tsp frehsly ground black pepper

Heat the oven to 450F and arrange a rack in the middle. Place squash cut side up on a baking sheet, brush with oil over the tops and insides of the squash, drizzle with agave nectar, season with kosher salt and freshly ground black pepper. Set in a baking dish or baking sheet and roast until just knife tender, about 35 to 40 minutes. (Can be done up to 4 days in advance and stored refrigerated until ready to proceed.)

Reduce oven to 375F. Divide the stuffing (see recipe above) among the squash halves and roast until the squash is completely fork tender and the filling is heated through, 15 to 20 minutes. Serve hot or warm.

Nutritional information (per serving):

Calories 150
Fat calories 45
Total fat grams 5
Sat fat grams, 0
Cholesterol mg 0
Sodium mg 250
Total carbohydrates g 25
Fiber g 5
Sugars g 9
Protein g 4
Vitamin A IUs %; 4
Vitamin C % 8
Calcium % 2
Iron % 6

Pumpkin Pie Custard with Spiced Streusel and Whipped Cream

Makes 10 servings

For the pie:

3 cups pumpkin pure
4 egg whites, lightly beaten
1 large egg, lightly bean
1/2 cup agave nectar, honey, or brown rice syrup
1/2 cup lite coconut milk
2 tbsp white whole wheat flour
1 tbsp pure vanilla extract
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp kosher salt

For the streusel:

1 cup raw pecans and walnuts
2 tbsp raw hulled pumpkin or sunflower seeds
1 tbsp dry quinoa, sesame, chia or flaxseeds
1 large egg white, lightly beaten
1/4 tsp cinnamon
1/8 tsp ground ginger
1 tbsp agave nectar

For the whipped cream:

(makes 1 cup; 10 servings)

8 ounces firm tofu (see note)
3 to 4 tbsp agave nectar, honey, or brown rice syrup
2 tsp pure vanilla extract
1/2 tsp lemon juice
Pinch of kosher salt

To make the pumpkin pie filling: Combine everything a large bowl and whisk until smooth and evenly combined. Heat the oven to 350F and arrange a rack in the middle.

Coat 10 (4 to 6 ounce) ramekins (or, alternatively, a 9 1/2 inch deep dish pie plate) with baking spray and divide filling evenly among containers. Bake until filling is just set in the middle, about 45 to 50 minutes. Remove from the oven and let cool slightly before serving or chill and serve cold, if desired. (Can be made up to 5 days in advance and stored refrigerated until ready to use.)

For the streusel: Heat the oven to 350F and arrange a rack in the middle. Combine all ingredients in a medium bowl and stir to combine evenly. Line a rimmed baking sheet with parchment paper then coat with a very thin layer of baking spray.

Turn streusel onto sheet and bake, stirring a few times, until just brown on the bottom, about 20 to 25 minutes. Remove from sheet pan to cool completely. (Can be made up to 5 days in advance and stored at room temperature in an airtight container.)

For the topping: Combine all ingredients in a blender and process until smooth, stopping to scrape down the sides as needed. If the mixture isnt blending, add 2 to 3 tablespoons of water, or as much need to the consistency of your liking. Place in a container, cover, and refrigerate at least 1 hour before using. (Can be made up to 4 days ahead.)

Note: Make sure to drain and rinse the tofu before using.

Nutritional information (per serving):

Calories 230
Fat calories 100
Total fat grams; 11
Sat fat grams, 2
Cholesterol mg 20
Sodium mg 180
Total carbohydrates g 28
Fiber g 2
Sugars g 21
Protein g 7
Vitamin A IUs %; 70
Vitamin C % 6
Calcium % 4
Iron % 8

Nutritional information for pie without nut streusel (per serving):

Calories 140
Fat calories 15
Total fat grams; 2
Sat fat grams, 1
Cholesterol mg 20
Sodium mg 180
Total carbohydrates g 26
Fiber g 1
Sugars g 21
Protein g 5
Vitamin A IUs %; 70
Vitamin C % 6
Calcium % 2
Iron % 4

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