Tonight on The Biggest Loser, Dolvett showed his new team how they can make better choices and replicate their favorite meals. Coincidentally, all the recipes involved turkey. Yes, it was product placement, but those dishes do look good. Here they are:
Taste of the Islands Turkey Salad
(makes 6 servings)
1 package (24-ounce) lemon-garlic-flavored marinated tenderloins
10 cups mixed salad greens
1-1/2 cups julienne-sliced jicama
1 small red onion, cut into thin wedges
1 firm but ripe avocado, pitted and diced
3 tablespoons pomegranate juice
3 tablespoons lime juice
1 packet sugar substitute (such as stevia)
1/4 teaspoon jerk seasoning blend
1 tablespoon extra virgin olive oil
Cilantro sprigs, for garnish
Remove tenderloins from package and grill as package directs. A fat loss overview can help you construct a clear outline of what you require to focus on to complete your fat reducing goal if you're a beginner; or serve as a reminder for the ones who are at an advanced or more boost stage of their weightloss program. Following are seven steps that can serve as tips for your own weight loss program. The first thing that one must understand is that losing weight and losing fat is not a similar thing. Many weight loss plans have misled people into considering that it is the same, but most diets and weight loss plans only work by leading to a person's body to lose more muscle cells and water than actual body fat, more help please visit The Fat Loss Factor. Meanwhile, cut vegetables and prepare dressing. For dressing, in a bowl, combine pomegranate juice, lime juice, sugar substitute and jerk seasoning until blended. Whisk in olive oil until well combined and set aside.
To serve, toss salad greens with half of the dressing until lightly coated. For each salad, place 1-1/2 cups of greens on six chilled salad plates. Diagonally cut tenderloin into slices and then into strips. Top each salad with 1/6 of the turkey tenderloin strips, jicama, red onion and avocado. Drizzle each salad with the remaining dressing. If desired, garnish with fresh cilantro and serve immediately.
Nutritional information (per serving)
Calories: 230
Protein: 25 grams
Carbohydrates: 18 grams
Fat: 9 grams
Cholesterol: 45 milligrams
Sodium: 540 milligrams
Fiber: 6 grams
Turkey Piccata
(makes 4 servings)
1/2 package (24-ounce) lemon-garlic-flavored marinated tenderloins (1 tenderloin)
1/4 cup white whole-wheat flour
1/2 teaspoon lemon pepper seasoning
2 tablespoons extra virgin olive oil
6 ounces whole-wheat angel hair pasta
1/2 cup dry white wine
1 clove fresh garlic, minced
1 cup reduced-sodium fat-free chicken broth
2 tablespoons fresh lemon juice
1 tablespoon capers, drained and rinsed
1/2 cup skim milk
Olive oil or canola oil
Chopped fresh parsley
Lemon wedges, for garnish
Cut half of the turkey tenderloin into 1/4-inch thick medallions and pound to 1/8-inch thickness. In a pie plate, combine flour and lemon pepper seasoning; reserve 1 tablespoon of the flour mixture. Dip turkey in flour mixture to coat. Heat oil in a large skillet over medium-high heat. Add turkey cutlets to skillet and cook for 2 - 3 minutes per side, or until turkey is golden brown and no longer pink. Remove turkey from pan; keep warm.
Repeat as necessary with remaining turkey cutlets. Meanwhile, cook pasta as package directs; drain well and set aside. For sauce, simmer wine and garlic in skillet, until the wine has reduced to about half of the amount. Whisk reserved tablespoon of flour into the chicken broth. Add the chicken broth, lemon juice and capers (if desired) to the reduced wine. Simmer for 5 minutes or until slightly thickened. Whisk in milk. Toss cooked pasta with the sauce. To serve, divide pasta among 4 plates. Top with turkey cutlets, drizzle with any extra sauce and sprinkle with the fresh chopped parsley. Garnish with lemon wedges.
Nutritional information (per serving)
Calories: 390
Fat calories: 110
Total fat: 12 grams
Saturated fat: 1.5 grams
Cholesterol: 40 milligrams
Sodium: 570 milligrams
Total carbohydrates: 40 grams
Fiber: 4 grams
Sugars: 4 grams
Protein: 25 grams
Grilled Turkey Burgers Supreme
(makes 4 servings)
Ingredients
1 package extra-lean seasoned turkey burger patties
4 whole-wheat hamburger buns, split and toasted, or grilled if desired
4 red or romaine lettuce leaves
4 thin slices red onion
4 slices tomato
Directions
Prepare grill. Coat patties with cooking spray. Grill the burgers as specified on the package. Cook to 165 degrees as measured by a meat thermometer. Split buns. On bun bottoms, add lettuce leaves, grilled patties, red onion and tomato slices; add bun top. Serve with desired condiments.
Nutritional information (per serving)
Calories: 280
Fat calories: 7
Total fat: 7 grams
Saturated fat: 1.5 grams
Cholesterol: 65 milligrams
Sodium: 450 milligrams
Total carbohydrates: 27 grams
Fiber: 5 grams
Sugars: 6 grams
Protein: 29 grams
Vitamin A: 20% IUs
Vitamin C: 15%
Calcium: 6%
Iron: 10%
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