Lights, CAMERON, Action! BLR Executive Chef Cameron Payne

Happy Monday!  Earlier today Biggest Loser Resort Executive Chef Cameron Payne visited KSL Studio 5 in Salt Lake, Utah to share some healthy recipes and nutritional tips to implement in the new year.  Check out what Cameron had to say! 

http://bit.ly/zPtr1e

Doesn't that all look amazing?!  I'm telling you, a perk to working at the Biggest Loser Resort is the food.  Not only is it healthy and full of nutrients, but it's really good!   


Here are the recipes to Chef Cameron's creations: 

BBQ Chicken Pizza

Makes 1 Pizza

1- 50 calorie whole wheat tortilla 

     (recommend: La Tortilla factory)

2.75 ounce of the ricotta filling 
        (about 1/4 C)

1 ounce BBQ Sauce

1/4 cup cooked grilled chicken, cubed

1/4 cup diced tomatoes

1/4 cup diced red onion

chopped cilantro (garnish)

1/2 ounce Parmesan cheese

1/2 ounce soy cheese mozzarella

Filling:

(Serves about 5)

8 ounces light ricotta cheese

1 cup yellow onion, sliced

1 teaspoon garlic powder

1/8 teaspoon black pepper

1/8 teaspoon sea salt

3/4 ounces Parmesan cheese

Directions: 

Preheat oven to 350 degrees and then bake the tortilla shell until crispy. If it's not fully crisp it will be chewy. So bake for about 7-10 minutes. In a sauté pan heat to medium heat and spay with Pam nonstick spray. Add the sliced onions and cook until you get a nice golden color. Stir repeatedly so not to burn the onions. In a large mixing bowl add the ingredients to the bowl. The onions will help warm the ricotta and make it easy to mix. After the filling is fully mixed use a 1/4 cup measuring cup to scoop out and place the scoop in the middle of the tortilla. Spread the filling to the edges of the tortilla. Then add the one ounce of BBQ Sauce to the center and spread on top of the ricotta. Top with the cheese mixture. Add a 1/4 cup of grilled chicken the pizza. Top with the tomatoes and onions. Bake for 7-10 minutes or until cheese is melted. Take the pizza out of the oven cut into quarters and add to the plate. Garnish with chopped cilantro.

White Bean Chicken Chili

Servings: 8

3-14 ounce cans navy beans

2 cups tomatillos roasted (puree)

2 cups chicken, grilled, and small diced (fully cooked)

1/3 cup green chilies, diced

1 cup yellow onion, diced

1 cup yellow tomato, diced

1tablespoon chopped garlic

2 packages of chicken chili seasoning

2 cups vegetable stock

½ teaspoon sea salt

¼ teaspoon black pepper

Garnish:

1 cup chopped avocado

8 tortillas, cut into strips                                                             1/8 cup cilantro, chopped

Directions: 

Pre heat the BBQ grill salt and pepper the chicken. Grill chicken on both sides until fully cooked. Diced Chicken into small mouth sized pieces. While the grill is on, roast the tomatillos for 3-4 minutes until they are soft. Make sure to take the husk off and wash them before roasting them. Blend the tomatillos in a blender. In a soup pot heat to medium heat, then spray with Pam non stick cooking spray. Start cooking the onion and garlic until it is soft. Drain the white bean and rinse. Place the beans in a pot with the rest of the ingredients and let cook for about 15 minutes so everything cooks together.

Preheat oven to 350 degrees. Cut tortillas in half then cut into strips. Place them on a sheet pan and bake them for about 15 minutes until they turn golden brown and become crunchy. Be careful not to burn them. And 12 ounces of soup to each bowl. Garnish with avocado, cilantro and the tortilla strips.

Per serving: 309 calories, 20 grams protein, 45 grams carbohydrates

Coconut Vanilla Bean Crème Brulee          

Serves: 11

Serving Size: 2 ¾ oz

2 ¼ C. Fage Yogurt

1 ½ Packages Vanilla Pudding Mix

1 C. Coconut Milk

½ t. Agar

¼ Vanilla Bean

Topping:

5 ½ t. Cane Sugar

Note: Start by whisking coconut milk and agar together and putting it on to boil. Just when it starts to boil turn the heat down to a light simmer, and let heat for 4-5 minutes. Blend all ingredients together well. Pour mixture into a pastry bag, or Ziploc® with a corner cut off, and squeeze 2 ¾ oz portions into porcelain ramekins. Place all ramekins in refrigerator to chill. Dessert should be set up in about 2 hours. 
Just before serving desserts, sprinkle ½ t. 
cane sugar evenly on top, and fire it off with 
torch, until the top of the Crème Brulee is 
caramelized.  Optional, top with a few of your 
favorite berries. 

We hope you enjoyed watching Chef Cameron and we encourage you to try these recipes at home.  Let us know your thoughts and what changes you made to better suit your taste! 


Cheers to health in life, 


Amanda