Maureen McCormick Weight Loss Challenge: Healthy Recipes From Curtis Stone

Curtis Stone and Maureen McCormick cook up some healthy food in the kitchen Curtis Stone and Maureen McCormick cook up some healthy food in the kitchen

As Maureen continues her quest to shed the pounds, Access enlisted the help of hot Aussie chef Curtis Stone to provide some delicious — yet healthy — recipes!

Watermelon and Mint Cocktails
Serves 4

3 cups ripe watermelon, cubed
Juice of 2 limes
¼ cup fresh mint leaves
4 ounces Brazilian rum (optional)

• Place the watermelon and lime juice in a blender and puree until smooth.
• Add the mint and puree just until mint is mixed thoroughly through the mixture.
• Fill four small glasses with ice and pour 1 ounce of rum into each glass.
• Fill each glass with the watermelon juice and serve immediately.

(98.5 calories per serving; 34.5 calories per serving without alcohol)


Chickpea Hummus
Serves 6 to 8

1 cup organic chickpeas
2 cups homemade chicken stock or low sodium chicken broth
½ clove garlic, chopped rough
1 small shallot, peeled and chopped rough
4 drops toasted sesame oil
Juice of 1 lemon or lime
½ teaspoon ground cumin
1 tablespoon extra virgin olive oil
2 tablespoons chopped fresh cilantro
2 tablespoons fresh chopped basil

• Soak the chickpeas over night in water.
• Rinse beans after soaking and simmer in a medium saucepot with the chicken stock for about 45 minutes to an hour or until tender.
• Remove chickpeas from heat and allow to cool.
• In the bowl of a food processor, blend the chickpeas with the garlic and shallot until they form a rough paste.
• Add the sesame oil, lemon juice, cumin and olive oil and continue blending, scraping the sides down if needed.
• Slowly drizzle in a little bit of the cooking liquid until a smooth texture is achieved, you will need a 3 to 4 ounces of the liquid to achieve this.
• Season to taste with salt and pepper and fold in the chopped herbs.
• Remove the hummus to a serving bowl and serve with vegetable spears or baked whole wheat pita chips.

(48.63 calories per serving)


Salad of Grilled Zucchini and Summer Squash with Avocado
Serves 4

1 zucchini, sliced length wise into 4 long pieces
1 yellow summer squash, sliced length wise into 4 long pieces
10 spears baby asparagus, woody stem ends trimmed
1 small ripe avocado (about 1 cup), cut into a medium dice
2 tablespoons good quality balsamic vinegar
2 teaspoons extra virgin olive oil
2 cups baby arugula

• Preheat a grill or grill pan over medium high heat.
• Season the zucchini, squash, and asparagus lightly with salt and pepper, and if desired brush lightly with a small amount of olive oil.
• Grill the zucchini and squash for about 2 to 3 minutes on each side, and the asparagus for about 2 minutes total, or until they are slightly charred and cooked through.
• Remove the vegetables from the grill to a cutting board.
• Cut the asparagus spears in half and cut the zucchini and squash on the bias into large bite size pieces.
• In a medium mixing bowl whisk half of the diced avocado with the balsamic vinegar, breaking up the avocado lightly to create a creamy texture.
• Slowly drizzle in the olive oil while whisking, then season to taste with salt and pepper.
• Toss the grilled vegetables in a large mixing bowl with the arugula and remaining avocado.
• Drizzle enough dressing over the salad to coat and toss gently to mix.
• Mound salad on a large serving platter and serve immediately.

(105 calories per serving)


Grilled and Spiced Chicken Breast
Serves 4

1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 teaspoon fenugreek seeds
1 teaspoon smoked paprika
1 teaspoon turmeric powder
2 boneless skinless chicken breasts, each weighing 5 to 6 oz

• Preheat a grill or grill pan.
• Place a small sauté pan over medium high heat and toast each of the seeds separately for 1 to 2 minutes or until lightly browned and fragrant, then remove from pan to a mixing bowl to cool.
• Using a mortar and pestle or a spice grinder, grind the spices into a powder being sure to break up any large pieces of the seeds.
• On a clean work surface lay out several even layers of plastic wrap approximately 1 foot wide and place one chicken breast over the plastic.
• Cover the chicken with another piece of layered plastic and lightly pound the chicken breast with a meat mallet or meat tenderizer until the chicken breast is thinned out to about a ½ inch thickness, being careful not to rip or tear the chicken breast.
• Repeat with the second chicken breast.
• Lightly brush the grill with a little vegetable oil.
• Season each side of the chicken generously with the spice mix and reserve any remaining spice mix for a later use in an airtight container.
• Place the chicken breasts on the grill and cook for 2 to 3 minutes on each side or until cooked through.
• Remove the chicken from the grill to a cutting board to rest for 2 minutes.
• Slice each breast on an angle into 6 even pieces and serve with the grilled zucchini and summer squash salad. 

(105.5 calories per serving)


- Total calories for the food: 259.13
- Total calories for the food and watermelon cocktail (w/alcohol): 357.63
- Total calories for the food and watermelon cocktail (no alcohol): 293.63