Biggest Loser Club Diet

Get Snack-Ecstatic with Cream Cheese Roll-ups

Late afternoons can lead to a total diet meltdown. You're tired. You're hungry. Instead of reaching for the candy jar on the receptionist's desk, grab a tummy-filling, energy-loaded cream cheese and turkey roll-up that's rich in protein.

"This is a great snack to make when you need something simple but satisfying," says Kelly Miner. "You can also make them ahead so they're good-to-go when you need a nibble in a hurry. I prefer the low fat Lebanese bologna."

Ingredients

2 slices of roast turkey or turkey bologna (2 ounces)

2 tablespoons fat-free cream cheese with chives (or garden vegetable flavor)

Place meat slices on flat surface. Spread thinly with cream cheese mixture. Roll tightly. Cover and refrigerate until use.

Yield: 2 servings

Serving Tip: Eating on the go? Cars get super heated in the summer. Stick your snack in an insulated cooler lunch bag to prevent spoilage.

Nutritional Values:

Fat: 5 g, Carbohydrates: 2 g , Protein: 8 g, Calories: 83 kcal

You can get this and other great recipes at the Biggest Loser Club. Membership includes the diet plan as well as tips, recipes, support groups and more.

Say Hola to the Taste of Grilled Fish Tacos

When the weather's warming up, follow Gary Deckman's lead. Fix yourself a light-tasting fish taco with a zip of lime and chili.

Filling Ingredients

1 pound orange roughy

3 tablespoons fresh lime juice

1/2 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon ground pepper

1/2 teaspoon chili powder (optional)

Taco Ingredients

8 whole grain high-fiber tortillas (or stone-ground corn tortillas)

1/2 avocado, diced and lightly mashed

1/3 cup shredded low-fat Mexican cheeses (or pepper jack)

1/2 cup tomato salsa

4 tablespoons chopped fresh cilantro

1 1/2 cups finely shredded cabbage

Prep Tip: Can't find orange roughy? Replace it with another skinless, boneless, mild fish filet like red snapper.

Place fish in baking dish. Sprinkle with lime juice and seasonings. Cover, refrigerate and marinate for about 30 minutes.

Preheat grill to medium-high heat (or oven to 375 degrees Fahrenheit). Lightly coat a 24" x 12" piece of aluminum foil with cooking oil spray. Seal the fish in a single layer, inside the foil. Place foil packet on grill (or in oven). Cook for about 7 to 10 minutes, or until fish is opaque. Remove from grill (or oven). Wrap tortillas in another piece of foil and place on grill (or in oven) to warm for 2 minutes.

Spread about 1/8 of the mashed avocado on a tortilla. Top with fish.

Sprinkle with cheese, salsa, cilantro and cabbage. Repeat for remaining tacos.

Serving Tip: Serve with glasses of ice water garnished with a slice of orange and a sprig of fresh of mint.

Yield: about 8 stuffed tacos

Nutrional Values:

Fat: 3 g, Carbohydrates: 15 g, Protein:14 g, Calories: 142 kcal

Roasted Red Pepper Dip

This super dip pairs well with a green salad.

Today, try this recipe for delicious Roasted Red Pepper Dip and Greens by chef Devin Alexander. You can find this recipe and more great recipes in the new Biggest Loser Cookbook.

Roasted Red Pepper Dip

Ingredients:

1/4 cup roasted red peppers, drained

1 tablespoon fat-free cream cheese, softened

1 tablespoon reduced-fat cream cheese, softened

1/8 teaspoon dried oregano

Dash of garlic powder

2 cups green salad leaves, rinsed and drained

To Prepare:

Process peppers, cheeses, oregano, and garlic powder in a mini food processor until smooth. Transfer to a plastic container and refrigerate for up to 4 days. Keep chilled until ready to eat.

Yield: 1 serving; 1/2 cup.

Nutritional Values (per serving): Fat: 3.3 g. Saturated fat: 2 g. Carbohydrates: 6.1 g. Protein: 5.1 g. Calories: 69 kcal. Cholesterol: 10.0 mg.

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