Dana's Spinach and Feta Brown Rice

 Seen here with Caramelized Brussels sprouts and Sage Pork Chops.

Makes two generous 1/2 cup servings

1/4 c chopped sweet onion
1 t minced garlic
1 cup cooked brown rice
1 cup chopped fresh spinach leaves
3 T (about 3/4 ounce) crumbled low fat feta cheese
salt to taste
ground black pepper to taste

Lightly mist a small, nonstick skillet with olive oil spray.  Set over medium heat for 30 seconds.  Add the onion and garlic.  Cook, stirring occasionally, for 4 to 6 mins, or until tender.  Do not allow to brown.  Add the rice and spinach.  Cook, stirring constantly, for 3 to 5 mins, or until the spinach is almost completely wilted.  STire in teh cheese.  Season and serve.

Nutrition per serving:
137 cal, 5 g protein, 27 g carbs, less than 1 g fat, 0 mg cholesterol, 3 g fiber, 192 mg sodium

Found in The Biggest Loser Cookbook pg 125

Competitor's Chicken Curry

Makes 3 servings

3/4 lb boneless, skinless chicken breasts, trimmed of visible fat and cut into 1" cubes
Salt, to taste
Ground pepper, to taste
2 t extra-virgin olive oil
1/4 cup chopped white or yellow onion
1/4 cup chopped celery
2 gloves garlic, minced
2 T whole-grain oat flour
1 cup low-sodium chicken broth
1/2 cup canned no-salt-added diced tomatoes in juice
1/2 t Worcestershire sauce
1/2 to 1 t curry powder, to taste
1/8 t cayenne powder
1/4 cup chopped fresh cilantro

Season the chicken with salt and pepper.  Set a medium nonstick skillet over medium-high heat until a spritz of water sizzles on it.  Add 1 teaspoon of oil to the pan.  Scatter the chicken pieces in the pan.  Cook, stirring frequently, for 3 to 5 mins, or until the cubes are browned.  Cook, lowering the heat slightly if needed, for 2 to 4 mins, or until the chicken is no longer pink.  Transfer the chicken to a plate.  Set aside.

Reduce the heat to medium.  Add the remaining 1 teaspoon of oil to pan.  Add the onion, celery, and garlic.  Cook, stirring occasionally, for about 5 mins, or until the just starting to brown.  Stir in the flower until well combined.  Add the broth.  Cook, stirring constantly, for 4 to 5 mins, or until thickened.  Stir in the tomatoes, Worcestershire sauce, 1/2 t curry powder, cayenne, and the reserved chicken.  Simmer for 2 or 3 minutes for the flavors to blend.   Taste and add up to 1/2 t more curry powder, if desired.  Turn off the heat and stir in the cilantro.  Serve.

Nutrition per serving: 191 calories, 28 g protein, 6 g carbohydrates, 5 g fat (less than 1 g sat), 67 mg cholesterol, 1 g fiber, 308 mg sodium. 

Found in the Biggest Loser Cookbook.

Wild and Brown Rice Pilaf with Mushrooms

Serves 4 to 6

Shiitake, cremini or button mushrooms are all delicious in this rustic rice side dish, a lovely addition to the supper table when you're serving pan-seared or roasted fish.

Ingredients
2 tablespoons extra virgin olive oil
1 small onion, diced
1/2 cup mushrooms, sliced
2 cloves garlic, minced
1/4 cup celery, chopped
1/4 cup fresh parsley, chopped
1 teaspoon each dried sage, thyme and rosemary
2 cups wild and brown rice, mixed
3 1/2 cups water or gluten-free vegetable broth

Directions
In a large pot, heat olive oil and sauté onion until soft. Add mushrooms, garlic and celery and sauté until mushrooms are cooked. Add parsley and dried herbs and stir to blend. Add rice and stock or water and bring to a boil. reduce to a simmer, partially covered, and cook for 50 minutes or until rice is tender. Fluff with a fork before serving.

Nutrition
Per serving (about 9oz/272g-wt.): 310 calories (60 from fat), 7g total fat, 1g saturated fat, 8g protein, 56g total carbohydrate (4g dietary fiber, 2g sugar), 0mg cholesterol, 15mg sodium

From: Whole Foods iPhone app.