By Jonna Gallo
1 cup roasted salsa
12 ounces boneless, skinless chicken breast, cooked and chopped
12 ounces chipotle chicken sausage
6 gluten-free brown rice tortillas
3/4 cup green bell pepper, sliced thick
3/4 cup red bell pepper, sliced thick
3/4 cup Spanish onion, sliced thick
1 teaspoon chipotle, canned, chopped
2 teaspoons fresh cilantro
3 ounces cheddar-jack cheese, shredded
Preheat oven to 350 degrees. Steam pepper and onions over low heat. (No need for oil because the onions have natural oil.) Add remaining ingredients except salsa. Divide among tortillas and fold. Bake until crispy. Cut into 4 pieces and garnish with salsa and cilantro.
Nutrient info per serving: 397 calories, 15g fat, 32g carbohydrate, 30g protein, 5g fiber, 1114mg sodiumGreek Dressing
Serving size: 2 tablespoons
1 1/2 teaspoons dried oregano
1 1/2 tablespoons lemon juice
1 1/2 tablespoons red wine vinegar
1 1/2 teaspoons coarse ground pepper
1 1/2 tablespoons extra virgin olive oil
1/8 teaspoon sea salt, to taste
Blend all ingredients until combined. Let stand 1 hour before serving.
Nutrient info per serving: 113 calories, 11g fat, 4g carbohydrate, 2g protein, 1g fiber, 465mg sodiumChocolate Peanut Butter Fudge
3.5 ounces Callebaut dark chocolate, melted
1/4 cup powdered peanut butter
1/4 cup fat-free evaporated milk
1/4 teaspoon vanilla extract
Melt chocolate using a double boiler. Heat the evaporated milk in a small sauce pot, then add the powdered peanut butter to the warm evaporated milk. Add melted chocolate and stir to combine. Pour into a shallow pan lined with parchment paper. Spread fairly thin, about ?" thick. Refrigerate until firm. Cut into 2" x 2" pieces and serve.
Nutrient info per serving: 112 calories, 6g fat, 12g carbohydrate, 3g protein, 2g fiber, 36mg sodium
All recipes reprinted courtesy of The Biggest Loser Resort.