Tasty Tuesday: Biggest Loser Edition

A few weeks ago Justin and I took a jaunt into our nearest Blockbuster to use up a gift card I've had for some time. We found a used "Biggest Loser" Wii game and had to get it.  This game is awesome.  There are all sorts of different excercise circuits you can choose from, along with options to build your own excercise routine.   We love it too because you can pick how long you want to work out, which is great for those mornings where you only have about 15 minutes free to excercise.  Jillian is an absolute beastmaster in this game and we never cease to walk away feeling sore and satisfied with a great workout.

Click here to find out more about this game!#

Another thing I love about this game is that there's an awesome section for recipes, nutritional tips, and advice for healthy living.  I can't wait to jot down some of these recipes to share with you all sometime!  Although I did not get this recipe from the game, it does come from the Biggest Loser Family Cookbook and I thought it looked awesome.  Thanks Vicki for passing this along.  I hope to try it this week.

Sweet and Sour Chicken Stir-Fry:

1 tbsp cornstarch
1 tsp garlic powder
1/4 tsp salt
dash ground pepper
1 lb. trimmed boneless, skinless chicken breasts, cut into bite-sized cubes
1 tbsp toasted sesame oil
1 cup 1/2" wide strips onion (about 1" long)
1 cup 1/2" wide strips green bell pepper (about 1" long)
2 tbsp freshly minced garlic
1/4 cup bottled sweet and sour stir-fry sauce

In a large bowl, combine the cornstarch, garlic powder, salt, and pepper and mix well.  Add the chicken and toss until the chicken pieces are thoroughly coated.  Place a large nonstick skilled or nonstick wok over high heat.  When hot, add 1 tsp sesame oil, onion, pepper, and garlic.   Cook, stirring, until the garlic softens and the vegetables are crisp-tender, 2 to 4 minutes.  Be careful not to overcook or the garlic may burn.  Transfer the vegetables to a large bowl and cover to keep warm. 

Return the pan to high heat and add another tsp sesame oil and half the chicken in a single layer.  Cook until the pieces are lightly browned on the bottom.  Flip the pieces and continue cooking until chicken is no longer pink and juices run clear, 4 to 6 minutes.  Add the cooked chicken to the bowl with the vegetables.  Return the pan to high heat, add the remaining oil, and cook the remaining chicken.

Return the vegetables and chicken to the pan to reheat if necessary.  Transfer to a medium serving bowl, add the sauce, and mix until well combined.  Divide the stir-fry among 4 serving bowls and serve.

Per serving: 223 calories, 27 g protein, 16 g carbohydrates, 5 g fat (less than 1 g saturated), 66 mg cholesterol, 1 g fiber, 283 mg sodium