Pasta isn’t a diet don’t, especially if you stay away from the white pastas and enjoy a whole grain pasta or one of the many other varieties that are becoming increasingly more available.

This week, Chef Devin is encouraging each of us to try a pasta we’ve never had before. Like quinoa pasta, brown rice pasta or even a whole grain pasta if that’s new to you.

Watch now as Devin explains the challenge and gives some examples for incorporating these new pastas.

Use these new pastas in a favorite recipe and then share with us what you thought, and what your family thought (or did they even notice?). Give it a try, then submit your entry for the Cook at Home Challenge.

See the prize for week 6 – a Circulon Infinite Cookware Package.

This dish is a simple marriage of an enchilada and pizza that has become a favorite of mine. If you’re craving enchiladas, this is a great shortcut, because it doesn’t involve laboring over a big pot of sauce or the time-consuming process of rolling enchiladas. Canned enchilada sauce is a great ingredient to have on hand because it’s generally low-fat and has great flavor, and it can be used for more recipes than just enchiladas.

Yield: Serves 1

Ingredients

• 1 (about 6-inch-diameter) yellow or white corn tortilla
• 4 ounces lean, store-bought grilled chicken, sliced into bite-sized strips or pieces
• 3 tablespoons medium red chili enchilada sauce, divided
• 1 ounce (about 1/2 cup) finely shredded 75% light Cheddar cheese (I used Cabot’s
• 1 tablespoon canned sliced black olives

Instructions

1.    Preheat the oven to 400°F.

2.    Bake the tortilla on a small nonstick baking sheet for 5 to 7 minutes per side, or until it is completely crisp. If air bubbles form while cooking, poke them with a fork, and then use a spatula or oven mitt to carefully press the air out. Remove the sheet from the oven.

3.    Meanwhile, in a medium bowl, gently toss the chicken with 2 tablespoons of the enchilada sauce until it’s well coated. Place the chicken mixture on the tortilla, leaving 1/2 inch all around the edge bare. Sprinkle the cheese evenly over the top of the chicken, followed by the olives.

4.    Transfer the sheet to the oven and bake the pizza for 2 to 4 minutes, or until the cheese is completely melted. Drizzle the remaining 1 tablespoon enchilada sauce evenly over the top of the pizza. Let it stand for 3 minutes, then slice into 4 equal wedges. Serve immediately.

Enchizza is a recipe from Chef Devin Alexander’s I Can’t Believe It’s Not Fattening.

Let’s make week five cheesy! Chef Devin is challenging all of us to shake what we think we know about cheese (that we can’t have it in our healthy diet) and re-embrace it in our recipes.

She’s all about satisfying cravings and still enjoying the foods we love. Which is why her bacon cheeseburger is guilt-free, and so are the other cheesy recipes in her books.

Watch now as Devin explains how to use cheese “strategically” and enjoy the flavor without the fat!

What creations can you come up with for cooking with cheese this week? Give it a try, then submit your entry for the Cook at Home Challenge.

See the prize for week 5 – a Cuisinart Healthy Essentials Package.

This dish is insanely great for potlucks. Instead of other lasagnas that you can slave over for hours, you can now spend just 10 minutes throwing this together. And the best news is that it can be assembled up to 1 day in advance. After preparing it, simply cover it with plastic wrap and store it in the refrigerator (be sure to remove the plastic wrap before baking!) so it can be baked just before serving.

Make sure you find a brand of ravioli with as little fat as possible. Some are laden with tons of fat and calories, yet they don’t taste any better than those that are lower in fat and calories. Rosetto also makes a whole-wheat ravioli that’s delicious and just as low in fat and calories but packs 6 grams of fiber per serving (I buy it at Whole Foods). Though the bag is slightly smaller (22 ounces instead of 25), so you’ll need a bag plus a few more ravioli to make the recipe as written, it’s worth buying.

Yield: Serves 6

Ingredients

• 2 cups low-fat, preferably lower-sodium marinara sauce
• 25-ounce package frozen rectangle cheese ravioli (about 1 inch by 11/2 inches; no more than 4 g of fat per 9-piece serving; I used Rosetto)
• 6 ounces (about 2 cups plus 2 tablespoons) reduced-fat, finely shredded mozzarella cheese (no more than 3 g of fat per ounce; I used Lucerne, found at Safeway chains), divided
• 1/3 cup finely slivered basil leaves, divided

Instructions

1. Preheat the oven to 400°F.

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

Ravio Sagne is from Chef Devin Alexander’s I Can’t Believe It’s Not Fattening

If you need more inspiration in the kitchen to kick-off week two of the Cook at Home Challenge, then Chef Devin’s got a sweet idea for you. Cook with fruit! Sounds simple enough, right? Considering most Americans don’t get anywhere near their daily fruit and vegetable servings, this is one tip we could all use.

Watch now as Devin explains that pineapple, mango and grapefruit are in season and she offers a few ideas from the Biggest Loser Cookbook and her new I Can’t Believe It’s Not Fattening cookbook.

What creations can you come up with for cooking with fruit this week? Give it a try, then submit your entry for the Cook at Home Challenge.

See the prize for week 2 – a Circulon cookware package.

Who doesn’t want an invitation to cook with chocolate? Well, Devin is giving us all permission this week and some tips to ensure we incorporate this decadent treat into our meals guilt-free.

Watch now, and then take this week one mini challenge. Then, submit your entry, be it a blog, video or photo, and tell the Cook at Home Challenge community how you cooked with chocolate.

Who says you can’t have sausage for breakfast when you’re trying to eat more healthfully? Not Chef Devin, and not Biggest Loser. This recipe for Biggest Loser Breakfast Sausage comes from the show’s first cookbook, and offers a much leaner way to enjoy this popular and flavorful breakfast side dish.

Yield: 4 sausage patties

Ingredients

•    1/2 pound extra-lean ground pork or pork tenderloin, ground
•    1 tablespoon minced red onion
•    1 1/2 teaspoons minced garlic
•    1/2 teaspoon dried thyme
•    1/4 teaspoon ground sage
•    1/4 teaspoon cayenne
•    1/4 teaspoon ground black pepper
•    1/8 teaspoon salt

Instructions

1.    In a medium mixing bowl, combine the pork, onion, garlic, thyme, sage, cayenne, black pepper, and salt. With clean hands or a fork, mix well.
2.    Divide the mixture into 4 equal parts. Shape each into a ball. On a sheet of waxed paper, flatten one ball into a 4 inch-diameter patty. Repeat with the remaining balls.
3.    Place any patties that won’t immediately be cooked in a single layer or stacked between sheets of waxed paper in an airtight plastic container. Refrigerate for up to 3 days or freeze for up to 1 month.
4.    To cook, select a skillet that’s the appropriate size to hold the patty or patties to be cooked in a single layer.
5.    Set the skillet over medium-high heat until it is hot enough for a spritz of water to sizzle on it.
6.    With an oven mitt, briefly remove the pan from the heat to mist with olive oil spray. Set the patty or patties in the pan. Cook for 1 to 2 minutes per side, or until just starting to brown and no longer pink inside.
7.    Serve your breakfast sausage immediately.

Serve with Better Blueberry Pancakes

Nutrition Facts

One patty = one serving

72 calories, 12 g protein, 1 g carbohydrates, 2 g fat (less than 1 g saturated), 37 mg cholesterol, trace fiber, 101 mg sodium

Source: Chef Devin Alexander for Biggest Loser Cookbook

From Chef Devin in the Biggest Loser Cookbook comes this recipe for Better Blueberry Pancakes. They’re better in every way – better ingredients, flavor and nutrition! Whether making a stack for a filling and healthy breakfast, or switching things up to make a fun dinner, a short (or tall) stack of these pancakes will be a crowd pleaser.

Yield: 2, 4 pancake Servings

Ingredients

•    1/2 cup reduced-fat buttermilk
•    1/2 cup whole-grain oat flour
•    1 large egg white, lightly beaten
•    1/2 tsp. baking soda
•    1/4 tsp. vanilla extract
•    1/4 tsp. salt
•    I can’t Believe It’s Not Butter! Spray
•    1/2 cup fresh or frozen (not thawed) blueberries
•    Sugar-free, low-calorie pancake syrup (optional)
•    100% fruit orange marmalade spread (optional)

Instructions

1.    Preheat the oven to 200 degrees F
2.    In a small bowl, combine the buttermilk, flour, egg white, baking soda, vanilla, and salt
3.    Whisk just until blended
4.    Stir in the blueberries and let stand 10 minutes
5.    Heat a large nonstick skillet over medium heat until it is hot enough for a spritz of water to sizzle on it
6.    With an oven mitt, briefly remove the pan from the heat to mist lightly with I Can’t Believe It’s Not Butter! cooking spray
7.    Return the pan to the heat
8.    Pour the batter in 1/8-cup dollops onto the skillet to form 3 or 4 pancakes
9.    Cook about 2 minutes, or until bubbles appear on the tops and the bottoms are golden brown
10.    Flip, then cook for about two minutes or until browned on the bottom
11.    Transfer to an oven-proof plate
12.    Cover with aluminum foil
13.    Place in the oven to keep warm
14.    Repeat with cooking spray and the remaining batter to make 8 pancakes total
15.    Place 4 pancakes on each of two serving plates
16.    Serve immediately with I Can’t Believe It’s Not Butter! spray, syrup and/or fruit spread if desired

Serve with Biggest Loser Breakfast Sausage

Nutrition Facts

Per Serving: 140 Calories, 8g Protein, 20g Carbs, 3g Fat, 5mg Cholesterol, 3g Fiber, 687mg Sodium

Source: Chef Devin Alexander for Biggest Loser Cookbook

The key to re-creating the Big Mac is obviously perfecting the Big Mac sauce. Some say it’s simply Thousand Island, but the clever folks at McDonald’s deserve much more credit for this masterpiece we crave.

In order to re-create the sauce, I had to ensure that I had a supply that I could taste on its own—away from the other great flavors this burger stacks. So I requested “extra on the side.” The friendly woman behind the counter didn’t flinch. She quickly produced a sundae cup half-filled with the neon, salmon-colored sauce. When I took a big sniff, all I could smell was a chemicalesque aroma. Tasting, on the other hand, yielded that wonderful flavor. Several tastings and I was convinced. The secret ingredient? Mustard. Simple yellow mustard. Add that and a pinch of sugar to a Thousand Island–style sauce, and you’ll be surprised how closely it resembles the real deal. – Chef Devin

Yield: 2/3 cup; 4 servings

Ingredients

•    1⁄3 cup low-fat mayonnaise
•    2 teaspoons dill pickle relish
•    2 teaspoons ketchup
•    2 teaspoons sugar
•    2 teaspoons yellow mustard
•    1 tablespoon + 1 teaspoon finely chopped white onion

Instructions

1.    In a small bowl, combine the mayonnaise, relish, ketchup, sugar, and mustard. Stir to blend well. Cover and refrigerate for up to 1 month.
2.    Stir in the onion just before serving.

Serve on Chef Devin’s McDonald’s Big Mac

Nutrition Facts

One serving: 49 calories, trace protein, 6 g carbohydrates, 3 g fat, trace sat. fat, trace fiber

Reprinted from Fast Food Fix by Devin Alexander (c) 2006 by Devin Alexander. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735. www.devinalexander.com

Save time and calories by omitting the second bun bottom and simply making 1 patty instead of 2 with the 3 ounces of beef. This way, you’ll need only 1 1/2 tablespoons of sauce. You’ll be left with a more nutritionally balanced burger. Plus, you’ll still have room for some fries or a side salad, all the while still enjoying that great Big Mac flavor . . . in minutes. – Chef Devin

Yield: Serves 1

Ingredients

•    3 ounces 96% lean ground beef (about 1⁄3 cup)
•    2 pinches of salt
•    1 sesame seed hamburger bun + 1 bun bottom
•    1 slice (1⁄2 ounce) 2% milk yellow American cheese
•    1 tablespoon + 1 teaspoon + 1 tablespoon McDonald’s Big Mac Sauce
•    1 teaspoon finely chopped white onion
•    1⁄3 cup shredded iceberg lettuce
•    2 rounds dill pickle

Instructions

1.    Divide the beef in half. On a sheet of waxed paper, shape each half into a 4″ patty. Season both sides with salt. Transfer the waxed paper to a plate. Place, uncovered, in the freezer for 5 minutes.
2.    Preheat a large nonstick skillet over medium-high heat until drops of water sizzle when splashed on the pan. Place the patties in the pan. Cook for 1 to 2 minutes per side, or until no longer pink. Meanwhile, place the bun top and bottoms, cut-sides down, in the pan. Cook for about 1 minute, or until toasted. (If the pan is not large enough to hold the patties and the buns, first cook 1 patty with the bottom bun and then start assembling the sandwich while the others cook.) Just before the patties are cooked, place the cheese on 1 patty.
3.    Place 1 bun bottom on a plate. Spread on 1 tablespoon sauce. Place the cheeseburger, cheese-side down, on the bun. Spread 1 teaspoon sauce on the second bun bottom and place, sauce-side down, on the cheeseburger. Top with the remaining 1 tablespoon sauce, the onion, lettuce, pickles, the remaining burger, and the bun top.

Nutrition Facts

One serving: 386 calories, 26 g protein, 44 g carbohydrates, 11 g fat, 3 g sat. fat, 2 g fiber

You Save: 174 calories, 19 g fat, 7 g sat. fat

Reprinted from Fast Food Fix by Devin Alexander (c) 2006 by Devin Alexander. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735. www.devinalexander.com