How Randy Jackson Lost 100 Pounds
The American Idol judge tells WebMD his 9 top secrets for weight loss success.
Lighten Up With Randy Jackson's Low-Fat Sweet Potato Pie and Chicken Etouffee
In his new book, Body with Soul: Slash Sugar, Cut Cholesterol, and Get a
Jump on your Best Health Ever, in bookstores Dec. 2, Jackson shares the
healthy and delicious recipes that he developed with celebrity chef Jeff
This Thanksgiving, don't deny yourself sweet potato pie because that will
set you up for a binge. Instead, try Jackson's recipes.
Low Fat Sweet Potato Pie with Pecan Crust
1/4 cup pecans, chopped
1 1/2 cups graham cracker crumbs
1/4 cup Grape-Nuts
3 tablespoons orange juice
2 cups mashed sweet potatoes
1/2 cup evaporated skim milk
1 egg, lightly beaten
1 egg white, lightly beaten
1/2 cup maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Preheat oven to 350 degrees.
Finely chop the pecans in a food processor. Add graham crackers and
Grape-Nuts. With the machine running, slowly add the orange juice until the
mixture begins to come together (add 1 additional tablespoon orange juice if
Press crumbs evenly into a 9-inch pie plate. Bake in preheated oven for 12
to 16 minutes, or until dry. Set aside to cool.
Increase oven temperature to 400 degrees. Stir together pie filling
ingredients in a medium bowl until well combined. Pour into crust and bake in
preheated oven for 10 minutes. Reduce temperature to 350 degrees and continue
baking for 50 to 60 minutes or until a knife inserted 1-inch off-center comes
away clean. Cool for 2 hours before slicing.
Per serving: 244 calories; 5 g fat (17% calories from fat); 5 g protein; 46
g carbohydrate; 2 g dietary fiber.
"I used to be a huge crawfish etouffee guy," Jackson says of this rich New
Orleans classic, but years in Los Angeles as well as efforts to keep his weight
down have limited his access to the crawfish version, but not his enthusiasm
for its zesty flavor. Now the Dawg keeps it real, but also low cal and low fat.
6 tablespoons flour
2 teaspoons salt-free Cajun spice blend
1 teaspoon poultry seasoning
1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon canola oil
2 teaspoons unsalted butter
1 1/2 cups finely chopped onion
1 cup green bell pepper, finely chopped
3/4 cup finely chopped celery
2 cups fat-free chicken broth
Salt and pepper, to taste
Toast flour in a large nonstick pan over medium-high heat. Watch flour
carefully so that it doesn't burn. Frequently shake pan and stir until the
flour turns a dark nut color; about 10 to 15 minutes. Sift flour into a bowl;
Combine Cajun and poultry seasoning and toss with chicken until evenly
coated. Add oil and butter to a large skillet over medium-high heat. When
butter has melted, add chicken and brown on all sides. Transfer to a plate and