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Video: ‘I Can’t Believe It’s Not Fattening!’

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    so many ways * friskies

    >>> this morning in "today's kitchen," healthy and delicious niels from hot chef devin alexander. after struggling with weight as a child, devon has created a career out of creating low-calorie meals. her newest book is "i can't believe it's not fattening! over 150 ridiculously easy recipes for the super-busy." dech, good to see you.

    >> you, too!

    >> you struggled with weight for years and finally got it under control. what was the light bulb that went off for you?

    >> i heard if you cut just 100 calories from your diet on day, on average you'll lose ten pounds in a year. i thought, 100 calories, that's nothing. and i started concentrating on my cravings and taking out the stuff i don't want, like things you don't taste anyway, and focusing on the flavors we love.

    >> we're looking at you as a teenager.

    >> uh-you hauh-oh.

    >> you've obviously worked hard and have been very successful. we're making goat cheese and chicken broth .

    >> yes. we're making chicken with fire-roasted tomatoes and goat cheese .

    >> could you use another cheese?

    >> absolutely, feta, anything you want. we're going to season it with a little salt and pepper .

    >> okay.

    >> and then mist the pan with olive oil spray.

    >> i notice you're doing a mister thing.

    >> right. you just don't need a lot of oil. the important part is that your pan is nice and hot. you want to hear the sizzle.

    >> do you have to use a nonstick pan?

    >> i would, otherwise you have to use too much oil.

    >> you don't want to crowd the pan with too many chicken breasts, do you?

    >> exactly. you want to make sure you get this nice brown on there, because if you don't, the chicken's just not going to taste restaurant quality.

    >> right.

    >> then we're going to top it with a little fire-roasted tomatoes.

    >> now you've background both sides of it?

    >> yes. brown both sides, get a good sear on both sides. throw these on here.

    >> and the fire-roasted tomatoes, how do you fire-roast tomatoes?

    >> these come in a can, believe it or not.

    >> ah, a can!

    >> this book, a lot of people know i've written t"the biggest loser" cookbooks and this is the answer for people who say i don't have time to cook, because these recipes are way quicker than any of my other books.

    >> you're saving time with a couple short-cuts.

    >> right. basically, you finish putting the goat cheese on here. that's sticking a little bit today.

    >> so you get the nonstick goat cheese .

    >> you get the nonstick goat cheese and you don't put it under hot light.

    >> and it comes right off the spoon.

    >> and you top it with a little bit of basil and then you literally pop this --

    >> so you do that while it's in the pan.

    >> while it's in the pan and then you pop the pan directly in your oven.

    >> and how hot is the oven?

    >> the oven is about 350 degrees.

    >> and how long do you leave it in there?

    >> five to nine minutes.

    >> oh, that's pretty good, and it comes out looking like this?

    >> it comes out like this and you're ready to eat.

    >> that's fantastic. what else do you have for us?

    >> okay, this is a raviosanya. it's a lasagna made with ravioli noodles. this way you take some sauce and you pour it --

    >> are these frozen?

    >> they are frozen, and you want to go for the low-fat kind and i suggest people use whole wheat. and you can even go all natural. over 70% of the recipes in this book can be made with organic or natural ingredients .

    >> very nice.

    >> and i explain all that, too.

    >> now dessert. i understand you eat chocolate every day?

    >> i do.

    >> every day?

    >> every single day in some form.

    >> i should also mention -- what'd you call this again?

    >> raviosanya.

    >> that's 145 calories per serving?

    >> that's 301 for a sixth of this dish. this one is 145 calories.

    >> what is this? ?

    >> this is a no-pudge brownie. you make the brownie from the no-pudge mix, yogurt, so it's fat-free and you add fat-free whipped topping and crushed almonds --

    >> show us how you topped it getting to that point.

    >> you literally pop this on here and this takes less than ten minutes in your hands. you have to bake it, which takes a little longer, but you literally --

    >> you smear it on.

    >> smear it around.

    >> and put some crushed peppermint on there.

    >> crushed peppermint and drizzle some chocolate syrup .

    >> and you come out with something that actually looks a little better. oh, that's a mess, but anyway, there you go.

    >> but it's a great -- i call it a chocolate peppermint pizza. then if you have a pizza party, plus it cooks quicker in a pizza pan than it does. so, all about the time on this one.

    >> unbelievable. devin alexander, thank you so much.

    >> thank you!

TODAY recipes
updated 3/11/2010 10:58:14 AM ET 2010-03-11T15:58:14

Chef Devin Alexander eats chocolate every day and still manages to stay fit. In her new book, “I Can’t Believe It’s Not Fattening: Over 150 Ridiculously Easy Recipes for the Super Busy,” she shares recipes that will allow you to indulge in sinful-tasting meals — without the guilt. You won’t believe that her version of the classic lasagna, her goat cheese and fire-roasted tomato chicken and the peppermint brownie “pizza” are as healthy as the recipes claim.

Recipe: Chicken breast with goat cheese and fire-roasted tomatoes (on this page) Recipe: Peppermint brownie "pizza" (on this page) Recipe: Ravio-sagne (on this page)



© 2013 NBCNews

Recipe: Chicken breast with goat cheese and fire-roasted tomatoes

Ingredients
  • 4 (4-ounce) trimmed boneless, skinless chicken breasts
  • 1/2 cup canned, drained, diced pre-roasted tomatoes or pre-roasted tomatoes with garlic
  • 2 ounces (about 1/2 cup) goat cheese crumbles
  • 2 tablespoons finely slivered fresh basil leaves, or more to taste (optional)
  • Sea salt and pepper, to taste
  • Olive oil spray
Preparation

Preheat the oven to 350° F. Season the chicken with salt and pepper. Place a medium ovenproof nonstick skillet over high heat. When it's hot, lightly mist the skillet with spray and immediately add the chicken side by side to the pan so it does not touch. Cook the chicken just until it is golden brown on the outsides, 1 to 2 minutes per side.

Remove the pan from the heat and top each piece of chicken evenly with about 2 tablespoons of the tomatoes, followed by about 1/2 ounce of the cheese. Transfer the skillet to the oven and bake the chicken until it is no longer pink inside and the cheese is melted, 5 to 9 minutes. Top evenly with the basil, if desired. Serve immediately.

Calories: 171
Protein: 29 g
Fat: 4 g

Tips

When cooking the chicken make sure not to overcrowd the pan. Depending on the pan size, only one or two chicken breasts should be made at a time.

Serving Size

4 servings

Recipe: Peppermint brownie "pizza"

By looking at the beauty of this, you will never guess how many calories it has!

Ingredients
  • 2/3 cup Fiber One or naturally sweetened fat-free vanilla yogurt
  • 1 box (13.7 ounces) No Pudge! Original Fudge Brownie Mix (look for it in the baking or natural foods aisle in your grocery store or at Trader Joe
  • 1 cup fat-free frozen whipped topping, defrosted
  • 2 tablespoons finely crushed peppermint disks or candy canes
  • 1 tablespoon chocolate syrup
  • Butter-flavored cooking spray
Preparation

Preheat the oven to 350 °F. Mist a 10 1/2-inch tart pan with spray (as a backup, you can use a 10-inch nonstick deep-dish pizza pan, but the brownie won't pop out as easily as from a tart pan).

In a medium bowl, stir the yogurt into the brownie mix until well combined. Pour the mixture into the prepared pan and spread it with a spatula so it evenly covers the bottom of the pan. Bake for 17 to 19 minutes, or until a toothpick inserted in the center is no longer wet (a few crumbs are okay).

Allow the brownie to cool completely. Spoon the whipped topping into the center and then, using a spatula, spread it to evenly cover all but the outer 1/2-inch of the brownie. Sprinkle the crushed candies evenly over the top. Drizzle the syrup in a fine stream from the edge of a spoon to create a criss-cross pattern. Cut into 8 equal wedges.

Each serving made with Fiber One yogurt has:

Calories: 142

Serving

Serve immediately, or refrigerate for up to 2 days.

Serving Size

8 servings

Recipe: Ravio-sagne

Quickest lasagna dish you will ever make!

Ingredients
  • 2 cups low-fat, preferably lower-sodium marinara sauce
  • 25-ounce package frozen rectangle cheese ravioli (about 1 inch by 1 1/2 inches; no more than 4 g of fat per 9-piece serving)
  • 6 ounces reduced-fat, finely shredded mozzarella cheese (no more than 3 g of fat per ounce), divided
  • 1/3 cup finely slivered basil leaves
Preparation

Preheat the oven to 400° F.

Spoon 1/2 cup sauce evenly into the bottom of an 11 x 7-inch ceramic or glass baking dish.

Lay one-third of the ravioli (about 18 pieces) side by side in a single layer to cover the bottom of the dish. Spoon another 1/2 cup sauce evenly over top. Sprinkle one-third of the cheese and one-third of the basil evenly over that. Repeat the layering 2 more times beginning with the ravioli. Cover the dish with foil.

Bake for 40 minutes. Remove the foil and continue baking an additional 10 minutes, or until the pasta is heated through and the cheese is melted.

Each 1/6 casserole serving has:

Calories: 301
Fat: 7 g
Protein: 18 g

Serving

Let stand 10 minutes, and then slice into 6 equal pieces and serve immediately.

Serving Size

6 servings

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