3 winning recipes fit for an Olympic champion

They say you are what you eat, but could what our Olympic athletes eat make the difference between a gold or a silver medal? This summer, it's up to U.S. Olympic Committee executive chef Jacque Hamilton to plan every meal for the entire 600-athlete American delegation, a group that depends on tasty, healthy food devoid of butter, trans fats or high sodium. Hamilton shares her delicious, nutritious recipes — fit for a Beijing champion — and the favorite dishes of weightlifter Carissa Gump and judo fighter Myles Porter:

Roasted brussels sprouts

Ingredients

    • 1 slice of bread (1 oz)
    • 1/2 cup finely chopped bacon
    • 3 pounds of brussels sprouts, trimmed and halved
    • 2 tsp. fresh lemon juice
    • 1 tsp. olive oil
    • 1/2 tsp. kosher salt
    • 3 garlic cloves, thinly sliced
    • 2 tsp. shaved fresh Parmesan cheese
    • Cooking spray

Preparation

Baking Directions:

Preheat oven to 425 degrees.Place bread in food processor; pulse 2 times or until crumbly. Sprinkle on a baking sheet and bake at 425 for 5 minutes or until golden. Reduce oven temperature to 375.In a small pan cook bacon until crisp, remove from pan and pat dry.Combine sprouts and next 4 ingredients (sprouts through garlic) in a 3-quart baking dish coated with cooking spray, tossing to coat. Bake at 375 for 30 minutes or until sprouts are tender and lightly browned on edges, stirring twice. Remove from oven and toss in the bacon crumbles.Sprinkle 3 tablespoons breadcrumbs and Parmesan cheese over sprouts. Serve immediately. Yields 12 servings (serving size ¾ cup).

Chicken stir-fry
Servings:

8 servings

Ingredients

    • 1 lb Tyson chicken breast (sliced thin)
    • 1/2 cup onion (cut in half and sliced thin)
    • 1 tsp garlic (minced)
    • 1/2 cup red pepper (julienne)
    • 1/2 cup carrots (shredded)
    • 3/4 cup broccoli florets
    • 1/2 cup mushrooms (quartered)
    • 1/4 cup water chestnuts (sliced)
    • 1/4 cup Chinese pea pods
    • 1 1/2 oz olive oil (divided)
    • 1/2 oz sesame oil
    • 3 oz teriyaki sauce
    • 1 oz light soy sauce
    • 1/2 tsp crushed red pepper
    • 1 cup fresh bean sprouts
    • 2 Tbs roasted cashew halves
    • 1 tsp sesame seed oil

Preparation

Baking Directions:

Combine vegetables: onion through pea pods. Heat a large pan or wok until very hot. Add ½ the olive oil; heat just below smoking point. Add chicken and cook until fully cooked (165 degrees).Remove from pan. Add sesame oil and the other half of olive oil to pan.Add vegetables and stir-fry until they are bright and crisp. Combine teriyaki, soy sauce and crushed red pepper and add to vegetables. Add chicken. Stir to combine.  Remove pan from heat. Stir in fresh bean sprouts, cashews and sesame seeds.

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