Biggest Loser Family Cookbook

Biggest Loser Family Cookbook: Budget-Friendly Meals Your Whole Family Will Love
By Devin Alexander, Biggest Loser Experts and Cast, Melissa Roberson
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Product Description

As grocery costs continue to rise, many family cooks are finding themselves in a tough predicament: How can they feed their families healthy, satisfying meals without breaking the bank? In The Biggest Loser Family Cookbook, New York Times best-selling author Devin Alexander shows families that eating on a budget can be easy, nutritious—and delicious! With more than 125 recipes that will satisfy every member of the family, Chef Alexander provides complete, affordable options for breakfast, lunch, and dinner, along with mix-and-match side dishes, healthy snacks, and desserts. From Broccoli & Cheddar Frittatas to Steak Fajita Quesadillas, Family Sized Meatball Parmesan to Peanut Butter Fudge Sundaes, these wholesome, satisfying dishes will become an essential part of every family cook’s repertoire. In addition to an overview of the Biggest Loser eating plan and Chef Alexander’s recipes, readers will find helpful cooking and cost-saving tips from favorite Biggest Loser contestants and online club members. They will also find simple ways to get kids involved in the kitchen and fun ideas for family mealtimes. Designed to make healthy eating accessible for everyone, The Biggest Loser Family Cookbook will help pad wallets—not waistlines.

Product Details

* Amazon Sales Rank: #98 in Books
* Published on: 2008-11-11
* Released on: 2008-11-11
* Original language: English
* Number of items: 1
* Binding: Paperback
* 256 pages

Editorial Reviews

About the Author
DEVIN ALEXANDER is the host of Healthy Decadence with Devin Alexander on Discovery Health Channel and is the author of the New York Times best-selling The Biggest Loser Cookbook. She’s written articles for Prevention, Women’s Health, Shape, and Fitness, among others, and has appeared on Good Morning America, The View, The Biggest Loser, and more. She lives in Los Angeles. MELISSA ROBERSON is the editor of BiggestLoserClub.com. She has worked on new media projects for the New York Times, Amazon.com, and BarnesandNoble.com, among others. She lives in Hoboken, New Jersey.

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Dinner Party: Cooking for a Group

Plan and cook for a group with these time-tested tips.
from : Backpacker Magazine
by: Berne Broudy

Drew chef duty for a dozen hungry hikers? Planning meals for a group isn't quite as simple as tripling the ramen supply. Ellie Mulder, kitchen manager at Yamnuska Guide Service in Canmore, British Columbia, has prepared trail meals for hundreds of hikers and mountaineers with the help of a restaurant computer program and a decade's worth of notes from fellow chefs. Here's how she does it–plus one of her favorite crowd-pleasing recipes.

Estimating quantities

Use these guidelines to determine how much food and fuel you'll need (on a day of moderate-intensity backpacking, most people burn 2,500 to 4,000 calories). Mulder recommends upping the serving size by one third to one half for big eaters, on strenuous trips, and in cold weather. You'll also need more fuel in the winter to prepare extra food, make warm drinks, and melt snow for water.

Planning & Packing

* Choose quick-cooking, one-pot meals. Avoid anything that's greasy, complicated, or requires frying; such foods make clean-up harder and can attract animals.
* Buy in bulk whenever possible. If your grocery store doesn't have a bulk section, check a natural foods store or buy online (try maryjanesfarm.com or harmonyhousefoods.com).
* Prep food at home to speed cooking time. For example, chop the first night's dinner veggies before you leave and pack them in a zip-top bag.
* Save pack space and minimize the trash you'll have to pack out by unwrapping store-bought sauces and mixes and consolidating them in one bag.
* Stay organized (and cook faster) by pre-measuring and pre-mixing ingredients. Pack each meal's ingredients together in one zip-top bag.

Cooking

* Plan on one stove and two cook pots (one for boiling water) for every four people. Using one pot for eight or more people means cooking will take longer–or worse, meals will cook unevenly or burn.
* Add a special touch. Lightweight extras like dried cilantro or crushed peanut garnishes go a long way toward upping your chef cred.

Easy Pesto Pasta for Eight 32 ounces whole-wheat or rice pasta
8 ounces pesto
16 ounces summer sausage, sliced into chunks
8 ounces feta cheese, crumbled
6 ounces pine nuts

At Home
Toast pine nuts in the oven at 350° until browned (about 2 minutes). Let cool and place in a zip-top bag.

In Camp
Prepare pasta according to package directions. Drain, then toss with pesto, sausage, and cheese. Sprinkle with pine nuts and serve.
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