Chopped Broccoli with Pine Nuts

Recipe from: Bob Harper

Ingredients:
1 large stalk of organic broccoli (florets and stem cut into uniform pieces)
3 Tablespoons of pine nuts (toasted) - OMITTED
2 tablespoons of olive oil
2 garlic cloves smashed and skinned - I used 1/2 tablespoon of minced garlic
1 large shallot sliced - OMITTED
1 Tablespoon of red pepper flakes (less if you don't like spicy)
1 Teaspoon of chopped and grated lemon zest
Salt and pepper

Directions:
1. Heat a large pot with olive oil, add the pepper flakes, garlic, shallot, and season with salt and pepper. Once the garlic and shallot are "soft" add the portioned broccoli. Stir until evenly coated. 2. Add 1/2 a cup of water and put a lid on the pot. Cook the broccoli until the water evaporates about 6-8 minutes.
3. Once water is evaporated add the toasted pine nuts and lemon zest.
4. With an old school potato masher "mash" the broccoli.

**This was delicious and so easy to make. Not to mention healthy! I don't care for pine nuts and I didn't have a shallot; so, I omitted, but it still tasted great.

Curtis Stone's Chicken Cacciatore from "The Biggest Loser"

Ingredients:
2 teaspoons olive oil
Four 4 ounce pieces boneless, skinless chicken breast
1 cup onion, sliced thin
1 clove garlic, chopped fine
1 red bell pepper, cut into medium dice
2 cups button mushrooms, cleaned and quartered
1/4 cup red wine
2 cups Muir Glen diced fire roasted tomatoes (sodium free)
1 sprig thyme
1 bay leaf
1/2 teaspoon dried oregano
1 tablespoon chopped parsley
5 kalamata olives, pitted and roughly chopped
1 cup steamed brown rice to serve

Directions:
Heat a large sauce pot over medium high heat and add 1 teaspoon of oil to the pan.
Season the chicken with pepper and sear for 2 to 3 minutes on each side or until golden brown.
Remove the chicken to a plate and add the remaining oil to the pan.
Saute the onions for 3 minutes stirring constantly, then add the garlic and bell peppers.
Cook the garlic and peppers for 2 minutes and add the mushrooms.Cook the mushrooms for 4 minutes stirring often.
Add the red wine and allow to reduce until almost dry. Add the tomatoes to the pot and stir well.
Add the thyme, bay leaf and oregano. Bring to the simmer and reduce heat to low.
Add the chicken back to the sauce and simmer gently for 8 to 10 minutes or until the chicken is cooked through and the sauce has thickened slightly.
Stir in all but one pinch of the parsley.

To serve, spoon 1/4 cup of brown rice onto the center of a serving plate. Place one portion of chicken on top of the rice and spoon some of the sauce and vegetables over the chicken, repeat with remaining plates. Sprinkle a little of the chopped olives and remaining parsley over each plate of chicken and serve.

*To me, this recipe could have used a little more flavor. My husband loved it though.

Biggest Loser's Roasted Tilapia with Fire-Roasted Tomatoes and Olives

Ingredients:
2/3 cup canned fire-roasted diced tomatoes
12 small green olives with pimientos (sometimes called manzillas), cut into quarters
1 Tbsp. plus 1 tsp. minced onion
1 tsp. freshly crushed garlic or minced garlic
1 pound tilapia fillets
Olive oil in a sprayer (not store-bought spray that contains propellant)
Salt
Ground black pepper

Directions:
1. Preheat the oven to 400°.
2. In a medium bowl, combine the tomatoes (and their juice), olives, onion and garlic until mixed.
3. Lightly mist the fillets on both sides with olive oil and season with salt and pepper.
4. Place in a single layer in an 11" x 7" glass or ceramic baking dish or the equivalent.
5. Top evenly with the tomato mixture.
6. Roast until the fish flakes easily and is no longer translucent in the center, 10 to 12 minutes.

Recipe can be found here!

Biggest Loser's Sweet & Spicy Pork Tenderloin

Ingredients

1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground allspice
1/8 tsp. garlic powder
1/8 tsp. ground chipotle chile pepper
1 pork tenderloin (1 1/4 pounds), trimmed of visible fat
1 tsp. extra-virgin olive oil
2 Tbsp. honey
1 Tbsp. minced garlic
1 1/2 tsp. hot-pepper sauce

Instructions

1. Preheat the oven to 350°F.
2. Lightly mist a small roasting pan or ovenproof skillet with olive oil spray. Set aside.
3. In a small bowl, combine the cumin, cinnamon, salt, black pepper, allspice, garlic powder,and chipotle pepper. Rub the pork tenderloin evenly with the olive oil. Then rub evenly withthe spice mixture until coated. Cover loosely with plastic wrap. Refrigerate for 15 minutes.
4. Meanwhile, in a small bowl, combine the honey, garlic, and hot-pepper sauce.
Whisk to mix. Set aside.
5. Set a large nonstick skillet over medium-high heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to lightly mist
with oliveoil spray. Place the pork in the pan. Cook for 1 minute per side, or until browned on all sides. Transfer to the prepared pan. With a basting brush, evenly coat the pork tenderloin with thereserved honey mixture.
6. Roast the tenderloin in the oven for 16 to 18 minutes, or until a thermometer
inserted in the center reaches 160°F and the juices run clear.
7. Remove from the oven. Cover the pork loosely with aluminum foil. Let stand for 10
minutes. Transfer the pork to a cutting board. Holding a knife at a 45° angle, cut into thin slices. Serve your pork tenderloin immediately.

*I cooked this on the stove like it said and then in the oven on 350 for 20 minutes, but then Fred put it on the grill for 10 minutes. It was great. I also added a little more honey and some worchester sauce for seasoning. I let it marinate overnight in the refridgerator.