Biggest Loser Spiced Bean Loaf Recipes

Steps:

• Preheat oven to 200C (400F) and line a 5cup loaf tin with baking paper.
• Spray frypan with olive spray and place over a medium heat.
• Cook onion, garlic, carrot, celery and capsicum until soft. Remove from heat and allow to cool.
• Combine beans and lentils then puree two thirds in a blender.
• Return puree to the whole beans and lentils and fold in all other ingredients.
• If mixture seems wet a little more wheatgerm may be needed.
• Press mixture firmly into loaf tin.
• Bake for 50 minutes or until mixture is firm to touch.
• Serve as you would your usual meatloaf recipe.

Steps:

• Preheat a grill or grill pan on medium high heat.
• Place the orange juice into a small saucepan and cook over medium heat until the orange juice has the consistency of a very thin syrup.
• Add the Dijon, honey, garlic, and ginger and continue cooking over medium heat for 2 to 3 minutes.
• Remove from heat to allow flavors to meld and reserve.
• Evenly divide the cubed chicken among the rosemary sprigs and skewer the chicken onto the exposed part of the rosemary sprigs.
• Lightly brush the grill with oil and grill chicken for 1 to 2 minutes on each side or until done.
• Remove skewers from the grill to a serving plate, drizzle with the orange sauce and serve.

Steps:

• To make the fish: Place the fish in a shallow baking dish and sprinkle with the lime juice, paprika, salt, black pepper, and chill powder (if desired).
• Cover, refrigerate, and marinate for about 30 minutes.
• Preheat the grill to medium-high heat (or preheat the oven to 375 degrees).
• Lightly coat a 24' X 12" piece of foil with olive oil cooking spray.
• Place the fish in a single layer in the center of the foil.
• Fold the foil over the and fold the ends upward to seal in the fish.
• Place the foil packet on the preheated grill.
• Cook for 7 to 10 minutes, or until the fish is opaque.
• Remove from the grill.
• To assemble the tacos: Warp the tortillas in foil and place them on the grill to warm for 2 minutes.
• Spread about one-eighth of the mashed avocado on each tortilla and top with one-eight of the the fish.
• Sprinkle each with cheese, salsa, cilantro, cabbage, and hot sauce, if desired.

Steps:

• Put a frying pan of water on to boil for the eggs, and toast the bread. Heat the oil in a pan, add the onion and gently cook for a few mins until it softens. Sprinkle the spices into the pan and stir briefly to toast them. Tip in the tomatoes and beans, and warm through.
• Turn down the heat under the frying pan so that the water is just simmering, then crack in the eggs and gently poach them until the whites are firm but the yolks are still runny. Pile the beans onto the toast (you can butter the slices or leave them plain), place the eggs on top and sprinkle with extra cumin. If you have any fresh herbs around like coriander or parsley, you can sprinkle them on, too.

Steps:

• Combine the lettuce, cucumbers, tomatoes, onions, and basil and parsley in large mixing bowl.
• In a sealable container, combine oil, lemon juice, honey and salt and pepper.
• Cover container and shake vigorously.
• Add dressing to salad and serve immediately. Enjoy!

Steps:

• Heat olive oil in a 2-quart saucepan over medium heat. Add onion and sauté until softened and translucent, about 3 minutes.
• Add garlic and spices and sauté until fragrant, about 1 minute; do not brown garlic.
• Add broth, tomato sauce, vinegar, mustard, agave nectar, and lentils, stir well, and bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, but intact, about 30 minutes. Lentil cooking times vary. If necessary, add an additional 1/4 cup water and simmer for 5 minutes longer if lentils are not tender. Season with salt and pepper.

Steps:

• Cook pasta as packet directs then drain and set aside.
• Heat pan over medium heat and spray with olive oil.
• Cook onion for three minutes or until tender then add garlic and cook for 1 minute or until just starting to color.
• Increase heat to high and add lemon juice, zest and stock and simmer for 3 minutes. Stir in the evaporated milk and flaked tuna then cook for another 2 minutes. Season well with salt and pepper as desired (lots of pepper no salt for us).
• Add pasta and parsley to the pan and fold pasta and sauce together gently to combine. Heat just a couple of minutes until heated through.
• Serve hot in warm bowls topped with either the parmesan as the recipe suggests, or as we did with capers instead as they go wonderfully well with tuna.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir bacon in a large skillet over medium-high heat to render some fat, 2 to 3 minutes. Stir onion into the rendered fat and cook until the bacon is crisp and the onion is tender, 7 to 10 minutes.
• Stir baked beans, ketchup, brown sugar, Worcestershire sauce, prepared mustard, minced jalapeno pepper, chili powder, and mustard powder together in a large bowl; add bacon mixture and stir. Pour the mixture into a 13x9-inch baking dish.
• Bake in the preheated oven until the liquid has thickened, 45 to 55 minutes.