This sausage can be used in many different ways. You can shape it into links or patties, or crumble it. Trust me, you’ll enjoy it—and your body will enjoy it much more than eating the traditional version, which is often made from some of the fattiest (not to mention least appealing) parts of the pig and can contain upwards of 28 grams of fat!
1/4 cup + 1 tablespoon old-fashioned oats
1/4 cup red wine vinegar
2 tablespoons all-natural egg substitute
1/4 cup chili powder
2 teaspoons freshly minced garlic
1 teaspoon dried oregano
1/2 teaspoon salt
1 pound extra-lean ground pork
Combine the oats, vinegar and egg substitute in a medium bowl. Allow to stand for 3 minutes, or until the oats begin to soften. Add the chili powder, garlic, oregano and salt and stir until well combined. Using your clean hands or a fork, mix in the pork until well combined. Transfer the mixture to a resealable plastic container and refrigerate at least 24 hours before using.
Makes 8 (2-ounce) servings
Per serving: 101 calories, 14 g protein, 5 g carbohydrates (trace sugar), 3 g fat, <1 g saturated fat, 37 mg cholesterol, 2 g fiber, 221 mg sodium
I served these nachos at the reunion dinner I hosted for former "Biggest Loser" contestants before the Season 10 finale, and they were a huge hit. This dish is one of the favorite recipes among everyone in my test kitchen as well. These nachos would be very impressive to serve on Cinco de Mayo—what could be more perfect for snacking than cheesy nachos with homemade chorizo? Since you can make the chorizo in advance, you can whip up these nachos in no time.
Olive oil spray (propellant free)
2-1/2 ounces uncooked Homemade Chorizo (see recipe above)
1 ounce (about 11 chips) all-natural baked tortilla chips
1/3 cup rinsed and drained canned, no-salt-added black beans, heated
2 tablespoons all-natural salsa con queso, heated
1/4 cup well-drained fresh pico de gallo or fresh salsa
1 tablespoon finely chopped whole scallions
Place a small nonstick skillet over medium-high heat. When hot, lightly mist the pan with spray and add the chorizo. Cook, breaking it into large chunks, for 1 to 2 minutes, or until no longer pink.
Arrange the chips on a dinner plate. Top them evenly with the beans, then the chorizo. Drizzle the salsa con queso evenly over top. Top them with the pico de gallo and scallions and serve immediately.
Makes 1 serving
Per serving: 335 calories, 22 g protein, 47 g carbohydrates (<1 g sugar), 7 g fat, 1 g saturated fat, 37 mg cholesterol, 7 g fiber, 557 mg sodium
Reprinted from: "The Biggest Loser Flavors of the World Cookbook" by Devin Alexander (c) 2011 by Universal Studios Licensing LLLP. The Biggest Loser (TM) and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc. Available wherever books are sold. www.devinalexander.com
Devin Alexander is a celebrity chef who lives in Manhattan Beach, Calif.