My name is Jared Hansen. I am a personal fitness and nutrition consultant and a certified personal trainer. This blog is dedicated to the support and education of anyone who wants to build a healthy, strong body.

Wednesday, September 22, 2010

French Toast

This is a super simple recipe, but a fun way to start the day!

8 -10 slices whole wheat bread
6 egg whites
1 egg yolk
1/4 cup skim milk
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp all-spice
pinch salt

Heat non-stick skillet to medium heat. Grease pan if necessary. Beat eggs and milk until smooth. Beat in spices and salt. Dip bread into mixture, coating both sides, letting extra drip off. Fry for about a minute on both sides, or until light brown.

Serve with fresh fruit, or light margarine and lite syrup.

Makes about 5 servings. 2 slices per serving.

Nutrition Facts (per serving):

Calories- 185 Carbs- 27g Protein- 12g Fat- 3g

Sunday, August 22, 2010

Extra Lean

Unfortunately, I don't have the time to post all of the tasty-looking recipes that I have been finding in Mario Lopez's new book Extra Lean: The Fat-Burning Plan That Changes The Way You Eat For Life.
The reason I actually picked up this book in the first place was because of an interview that he did with a local news station a few months ago. I was casually listening to the report, when suddenly I heard Jared's philosophies spoken in a stranger's voice. My jaw dropped to the floor as I realized that someone out there understood what Jared does day in and out. Our local interview is not available to view, but a similar one can be seen by clicking here.
The program outline is similar to what Jared does, however it is not individualized for gender, age, or fat-loss goal. I do recommend looking through the variety of recipes that he has available. The break-down of proteins, carbs, and fat is listed for each meal, but not always for individual recipes. Try something new and enjoy!

Thursday, August 19, 2010

Marmalade Chicken

1/2 cup reduced-sodium chicken broth
1 tablespoon red-wine vinegar
1 tablespoon orange marmalade
1/2 teaspoon Dijon mustard
1/2 teaspoon cornstarch
8 ounces chicken tenders
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil, divided
1 large shallot, minced
1/2 teaspoon freshly grated orange zest

Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl.
Sprinkle chicken with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
Add the remaining 1 teaspoon oil and shallot to the pan and cook, stirring often, until beginning to brown, about 30 seconds. Whisk the broth mixture and add it to the pan. Bring to a simmer, scraping up any browned bits. Reduce heat to maintain a simmer; cook until the sauce is slightly reduced and thickened, 30 seconds to 2 minutes. Add the chicken; return to a simmer. Cook, turning once, until the chicken is heated through, about 1 minute. Remove from the heat and stir in orange zest.
Note: Chicken tenders are the virtually fat-free strips of rib meat typically found attached to the underside of chicken breasts. They can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”

Per serving: 213 calories; 8 g fat (1 g sat, 5 g mono); 68 mg cholesterol; 10 g carbohydrates; 27 g protein; 0 g fiber; 246 mg sodium; 55 mg potassium.

2 servings

Active Time: 20 minutes

Total Time: 20 minutes

Recipe and Picture;

Friday, July 30, 2010

Mushroom Stroganoff

I LOVE stroganoff! For the past few months, I have been trying to perfect this recipe. There are still variations that I like to do, depending on the day, but this is a pretty good basic one. Enjoy!

1 lb lean ground turkey
8 oz uncooked whole wheat bow-tie noodles
2 cups or 8 oz package sliced mushrooms
1 can Healthy Request cream of mushroom soup
1/2 cup fat free sour cream
1/2 cup minced onion
1 Tbs light margarine
1 garlic clove, minced
1 tsp beef bouillon
1/8 tsp Worcestershire sauce
pinch of parsley
salt and pepper to taste

Saute mushrooms, onion, and margarine in a pan until tender. Mix turkey with bouillon and garlic. Cook on medium heat. Drain any excess fat. Cook noodles as package directs. In a large sauce pan on medium low heat, mix together turkey, mushroom, onion, and soup. Add in Worcestershire sauce, parsley, and sour cream. Spoon over noodles and serve.

Optional: Sprinkle with parmesan cheese before serving.

Makes 4 servings.

Nutrition Facts (per serving):

Calories- 395 Carbs- 53g Protein- 40g Fat- 5g

Wednesday, May 26, 2010

Sweet Potato Fries

Sweet Potato Fries
Harmon’s Grocery Keepin’ It Fresh Ad - April 2009
3 sweet potatoes – peeled and sliced in ½” wedges
¼ cup canola oil (or olive oil)
2 teaspoons salt
½ teaspoon black pepper
½ teaspoon ground ginger
Combine all ingredients in a large bowl and toss with sweet potato wedges to coat well.  Spread wedges onto a sheet pan and bake in a pre-heated 375 degree oven until soft and golden brown, about 20 minutes.  Remove to a paper towel lined plate.
Prep Time: 10 minutes        Ready In: 30 minutes       Serves 6

Monday, May 17, 2010

Pumpkin Chocolate Waffles

This is not a particularly low-fat recipe, but a healthier alternative.

1 3/4 cups whole wheat flour
1 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp salt
1/2 cup canned pumpkin
1 1/2 cups (12 oz.) diet ginger ale
2 eggs, separated
1 tsp vanilla
1 packet Splenda or Stevia (optional)
2 Tbs light margarine, melted
1/2 cup sugar-free chocolate chips (I like darker chocolate with this recipe, so I cut up about 10 Hershey's sugar-free special dark chocolate pieces)

Sift together dry ingredients. Mix together pumpkin, ginger ale, egg yolks, and vanilla. In a separate bowl, beat egg whites and Splenda, until soft peaks form. Set aside. Into pumpkin mixture, add dry ingredients and margarine, alternately. Stir in chocolate and fold in egg whites. Scoop 1 cup of batter onto a heated waffle iron. Dough will be a little thick, so with a heat-proof spatula, spread to the edges. Cook as usual. Serve with light margarine and sugar-free syrup.

Makes 16 waffle squares. Yields 4 servings.

Nutrition Facts (per serving):

Calories- 320 Carbs- 43g Protein- 12g Fat- 11g

Without Chocolate-

Calories- 245 Carbs- 40g Protein- 11g Fat- 5g

Tuesday, April 13, 2010

Stuffed Peppers

2 bell peppers
3/4 lb lean ground turkey
1 cup minute rice, uncooked
1 can crushed tomatoes
1/2 cup onion, minced
1 tsp minced garlic
1 tsp chili powder

Preheat oven to 375 degrees. Cut the bell peppers in half, from top to bottom. Cut out core and seeds of the peppers. Mix chili powder into ground turkey then add onion, garlic, tomatoes, and rice. Spoon mixture into pepper halves and set in a pan. Cover and cook for 30-40 minutes, or until meat is cooked through and rice is tender.

Makes 4 servings.

Nutrition Facts (per serving):

Calories- 210 Carbs- 29g Protein- 23g Fat- 3g

Thursday, April 8, 2010

Wheat Biscuits

I'll be honest, these are not going to look pretty, but they will be tasty!

4 cups whole wheat flour
2 Tbs baking powder
2 tsp salt
1/2 tsp baking soda
2 cups fat-free sour cream
1 cup light margarine or butter
1/4 cup honey

Pre-heat oven to 400 degrees. Spray baking sheet with Pam. Sift together dry ingredients. Cut in margarine. Mix together honey and sour cream and add to dough mixture, until well combined. For softer, fluffier biscuits, I prefer the drop method. You'll lightly take about a 1/4 cup of dough, using either a scooper, or your hands, and simply drop it onto the pan, spacing them 1 to 2 inches apart. Again, they wont look pretty this way, but I found when I rolled the dough into a circular shape, the biscuits became hard when cooked. Bake for 10- 15 minutes, or until bottoms are light brown.

Makes about 40 biscuits; 2 biscuits per serving.

Makes about 20 servings.

Nutrition Facts (per serving):

Calories- 145 Carbs- 23g Protein- 4g Fat- 4.5g

Sunday, April 4, 2010

Breakfast Hash

We actually call this recipe "Rabbit Guts" in our house. I guess that is why I thought about posting it on Easter Sunday, morbidly enough.

2 cups frozen, diced potatoes (hash browns)
2 whole eggs plus 8 egg whites
1/4 cup onions, minced
6 oz. extra-lean ham slices, chopped
1/2 cup low-fat shredded cheddar cheese
salt and pepper to taste

Pre-heat oven to 375 degrees. Spray an 8x8 glass casserole dish with Pam. Mix together potatoes and onion. Spread on the bottom on the dish. Sprinkle ham over potato mix. Whisk eggs and whites together and pour over mixture. Bake for 30- 40 minutes or until middle is puffed up (eggs are cooked). Cheese can be sprinkled on half-way through baking for a crisp crust, or after baking for a gooey topping.

Makes 4 servings.

Nutrition Facts (per serving):

Calories- 196 Carbs- 11g Protein- 22.5g Fat- 5.5g

Thursday, April 1, 2010

Chicken Cordon Bleu

I tried to make a recipe with items that most of you will have on hand. It's very simplified, but tasty!

1 lb uncooked boneless, skinless chicken breasts
4 oz extra lean sliced ham
2 light mozzarella string cheese sticks
1/4 cup seasoned bread crumbs

Pre-heat oven to 350 degrees. Cover pan with aluminium foil and spray with Pam. First, and most difficult, in this recipe is to flatten the chicken breasts. I am sure that most of you have more sophisticated kitchen equipment than I do, making this part a bit easier. I laid the chicken breast between two pieces of wax paper and used the back of a heavy ice cream scoop to pound it flat. You'll want to flatten the breast out to about 1/2 inch or less. Next, cut the ham slices into strips and evenly distribute them among the chicken breasts. Lay the ham strips right in the middle of the chicken breasts. Cut the cheese sticks in half, and lay on top of the ham. Fold up the chicken breasts, like you would a burrito, with the chicken covering the entire outside. Roll the wrap in the bread crumbs and set in the pan. Bake for 25- 30 minutes, or until chicken is thoroughly cooked.

Makes 4 servings.

Nutrition Facts (per serving):

Calories- 192 Carbs- 7g Protein- 31g Fat-3.5g

Tuesday, March 30, 2010

Summer Chicken Salad

Normally I am not a sweet and savory fan. I have never been an advocate for kettle corn and the same goes for sweet salads. This salad, despite my best efforts and prejudices, I actually liked. I thought it would be a good time to put on a light, summer dish, with the good weather we have been having lately.

1 5oz. prepackaged lettuce mix (preferably spring or spinach mix)
8 oz. of cooked chicken breast, shredded
1 1/2 cups of fresh mixed berries
1/4 cup Kraft Light Red Wine Vinaigrette
or Kraft Light Raspberry Vinaigrette (for a sweeter salad)

Slice larger berries (ie strawberries), if applicable. Toss together lettuce, berries, and dressing in a large mixing bowl. Top with chicken and serve.

Before cooking chicken, marinate in a light italian dressing for extra flavor.
Top with sliced, toasted almonds or feta cheese.
Can also be prepared as a side dish, without chicken.

Makes 2 servings.

Nutrition Facts (per serving):

Calories- 240 Carbs- 22g Protein- 25.5g Fat- 4g

Nutrition Facts (without chicken):

Calories- 130 Carbs- 22g Protein- 2.5g Fat- 3g

Thursday, March 18, 2010

Sugar and Substitutes

Most of everything in our house is sugar-free. We have all assortments, from "No Sugar Added" to "Sweetened with Splenda." I will be the first to agree that it doesn't always taste like the real thing, but this is just another compromise that we make in our house to be healthy.
I do, however, recognize that there are many people out there who do not believe that anything artificial (like Splenda, Sweet and Low, etc.) is good for the body. The best advice I can give is to do what you think will work best for your body. To help you make those decisions, we found an article that ranks the most common sweeteners along the Glycemic Index.

Find what type of sweeteners will work for you, but remember to always use moderation.

Tuesday, February 23, 2010

Creamy Pesto Pasta

6 oz. whole wheat spaghetti
1/3 cup reduced-fat parmesan cheese
2 Tbs basil (I prefer chopped, frozen)
1 - 2 cloves of garlic
1 Tbs olive oil
1/2 cup fat free half and half

Cook spaghetti, drain and set aside. Mix parmesan, basil, garlic, and olive oil in a blender. Spoon mixture into a saucepan, set to low heat, and whisk in half and half. When mixture is smooth, add in pasta. Stir gently until all noodles are coated with sauce. Serve warm (sauce will become thick as it cools).

For a smoother consistency, add in 1 Tbs of white cooking wine to sauce mixture. This recipe works as a great meal with grilled chicken or shrimp.

Makes 4 servings.

Nutrition Facts (per serving):

Calories- 225 Carbs- 35g Protein- 9g Fat- 6g

Friday, February 5, 2010

Parmesan Tilapia

I love watching Food Network. The other night they had a "Battle Tilapia" on Iron Chef America. The one thing that I heard the most during that program was different phrasings to the point of "tilapia has very little flavor." With that in mind, most of my tilapia recipes are heavy on extra flavors. If you happen to like the taste, what little there is of the fish, then please, go easy on the ingredients, otherwise, load 'em on!

4 tilapia fillets, thawed if previously frozen
4 Tbs low-fat parmesan cheese
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley flakes
1/2 tsp paprika (optional)
salt and pepper to taste

Pre-heat oven to 350 degrees. Mix all the seasonings, including cheese, in a bowl. Remove excess moisture from tilapia fillets with a paper towel. (Optional- you can lightly brush melted lite margarine on each side of fillet before laying them in the seasoning. This is not necessary to make the seasoning stick, but it will make it crispier in the oven. Keep in mind that this will add more fat to the dish.) Lay each fillet in the season mixture, patting on extra to cover both sides. Line a pan with aluminum foil and set the fillets in the pan. Cook fillets for 10- 15 minutes or until done. Parmesan mixture will be a light, golden brown after baking.

Makes 4 servings.

Nutrition Facts (per serving):

Calories-115 Carbs-0g Protein-21g Fat- 3g