TH's Biggest Loser Challenge 2012
Check here to find your weekly progress if you choose to weigh in each week. See how other competitors are doing compared to yourself!
Also find different work out routines and inspirational quotes and pictures!
Also find different work out routines and inspirational quotes and pictures!
Biggest Loser Challenge Weekly Weight Loss Chart:
Click on the link below to see how you stand up agaist your comepetition to winning the $200 Grand Prize!!
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Weekly Challenge #6:
Count and Log your calories this week!
How your Metabolism Changes
Here is a helpful article on self.com about your metabolism and how it changes as we age. Interesting.. check it out!
http://www.self.com/fitness/2012/02/how-metabolism-changes-slideshow#slide=1
http://www.self.com/fitness/2012/02/how-metabolism-changes-slideshow#slide=1
Heathly Suggestions-
• Swap out regular pasta and breads for whole-grain.
• Use the oven instead of the deep-fryer.
• Substitute healthier ingredients such as fat-free or low-fat milk or applesauce in place of oils and creams.
• Skip the salt and use spices instead.
• Cut back on the dressings and condiments.
• Enjoy smaller portions.
• Use the oven instead of the deep-fryer.
• Substitute healthier ingredients such as fat-free or low-fat milk or applesauce in place of oils and creams.
• Skip the salt and use spices instead.
• Cut back on the dressings and condiments.
• Enjoy smaller portions.
Healthy Tortilla Chip Chicken Enchilada Recipe
I found this Healthy recipe from this blog: http://www.christineavanti.com/Recipe14.php
You can find other healthy recipes there also!
Ingredients:
4 oz. boneless skinless chicken breast, cubed
1 14 oz. can fired roasted tomatoes, organic
1 14 oz. can enchilada sauce, mild
½ bag Doritios, baked
2 cups cheddar cheese, fat free, shredded
1 cup Monterey Jack cheese, low fat, shredded
1 2.8 oz. can black olives, sliced, organic
1 large onion, diced
1 large bell pepper, diced
1 clove garlic, minced
½ cup cilantro
1 jalapeno pepper, minced
½ cup sour cream, non fat
Directions Preheat oven to 375 degrees. Sauté chicken cubes with garlic, salt, pepper, onions, bell pepper and jalapeno pepper for 5 minutes on medium heat add fire roasted tomatoes and simmer for another 2-3 minutes. When done remove from heat and pour into a large mixing bowl. Add fat free cheese, olives and tortilla chips, mix well. In a 9x13 inch baking dish coated with cooking spray. Pour half of the enchilada sauce into the bottom of the baking dish, tilt dish to evenly spread sauce across the bottom. Next, pour meat, cheese and tortilla chip mixture into the baking dish. Pour remaining enchilada sauce over the top. Sprinkle remaining low fat cheese evenly over the top and bake for 20-25 minutes or until cheese is completely melted. Garnish with non fat sour cream and fresh cilantro.
Nutrition Facts per serving: 377 cals., 27 gm protein, 43 gm carbohydrates, 12 gm fat.
You can find other healthy recipes there also!
Ingredients:
4 oz. boneless skinless chicken breast, cubed
1 14 oz. can fired roasted tomatoes, organic
1 14 oz. can enchilada sauce, mild
½ bag Doritios, baked
2 cups cheddar cheese, fat free, shredded
1 cup Monterey Jack cheese, low fat, shredded
1 2.8 oz. can black olives, sliced, organic
1 large onion, diced
1 large bell pepper, diced
1 clove garlic, minced
½ cup cilantro
1 jalapeno pepper, minced
½ cup sour cream, non fat
Directions Preheat oven to 375 degrees. Sauté chicken cubes with garlic, salt, pepper, onions, bell pepper and jalapeno pepper for 5 minutes on medium heat add fire roasted tomatoes and simmer for another 2-3 minutes. When done remove from heat and pour into a large mixing bowl. Add fat free cheese, olives and tortilla chips, mix well. In a 9x13 inch baking dish coated with cooking spray. Pour half of the enchilada sauce into the bottom of the baking dish, tilt dish to evenly spread sauce across the bottom. Next, pour meat, cheese and tortilla chip mixture into the baking dish. Pour remaining enchilada sauce over the top. Sprinkle remaining low fat cheese evenly over the top and bake for 20-25 minutes or until cheese is completely melted. Garnish with non fat sour cream and fresh cilantro.
Nutrition Facts per serving: 377 cals., 27 gm protein, 43 gm carbohydrates, 12 gm fat.
Weight Watchers- Thai Chicken Pizza
Ingredients:
20 ounces prepared whole-wheat pizza dough
1/4 cup smooth natural peanut butter
3 tablespoons water
2 teaspoons reduced-sodium soy sauce
2 teaspoons rice vinegar
2 teaspoons minced fresh ginger
1 clove garlic, minced
1 teaspoon canola oil
8 ounces boneless, skinless chicken breast,
trimmed and diced
1 red bell pepper, diced
4 scallions, thinly sliced
2/3 cup shredded part-skim mozzarella cheese
Directions:
Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
Roll out or stretch dough on a lightly floured surface into a rough 16-inch oval. Transfer to the baking sheet. Bake on the bottom rack until puffed and lightly crisped on the bottom, 8 to 10 minutes.
Meanwhile, whisk peanut butter, water, soy sauce, vinegar, ginger and garlic in a small bowl until well combined.
Heat oil in a medium nonstick skillet over medium-high heat. Add chicken and cook, stirring, until cooked through, 2 to 4 minutes. Transfer to a medium bowl. Add bell pepper, scallions and 1 tablespoon of the peanut sauce to the chicken; toss to combine.
Remove the crust from the oven; spread evenly with the remaining peanut sauce. Top with the chicken mixture, then sprinkle with cheese. Return the pizza to the oven and bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes.
Yield: 6 Servings (1 Pizza Slice Per Serving)
Nutrition Information:
355 calories; 9 g fat; 29 mg cholesterol; 42 g carbs; 20 g protein; 3 g fiber; 447 mg sodium
20 ounces prepared whole-wheat pizza dough
1/4 cup smooth natural peanut butter
3 tablespoons water
2 teaspoons reduced-sodium soy sauce
2 teaspoons rice vinegar
2 teaspoons minced fresh ginger
1 clove garlic, minced
1 teaspoon canola oil
8 ounces boneless, skinless chicken breast,
trimmed and diced
1 red bell pepper, diced
4 scallions, thinly sliced
2/3 cup shredded part-skim mozzarella cheese
Directions:
Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
Roll out or stretch dough on a lightly floured surface into a rough 16-inch oval. Transfer to the baking sheet. Bake on the bottom rack until puffed and lightly crisped on the bottom, 8 to 10 minutes.
Meanwhile, whisk peanut butter, water, soy sauce, vinegar, ginger and garlic in a small bowl until well combined.
Heat oil in a medium nonstick skillet over medium-high heat. Add chicken and cook, stirring, until cooked through, 2 to 4 minutes. Transfer to a medium bowl. Add bell pepper, scallions and 1 tablespoon of the peanut sauce to the chicken; toss to combine.
Remove the crust from the oven; spread evenly with the remaining peanut sauce. Top with the chicken mixture, then sprinkle with cheese. Return the pizza to the oven and bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes.
Yield: 6 Servings (1 Pizza Slice Per Serving)
Nutrition Information:
355 calories; 9 g fat; 29 mg cholesterol; 42 g carbs; 20 g protein; 3 g fiber; 447 mg sodium