Published: August 12, 2008 11:09 pm            

Eat to compete: recipes for success

Nutrition is a vital component of every athlete’s training. The combination of good carbohydrates, healthy fats and lean proteins allows athletes to build muscle and stamina for their most important events. To help U.S. Olympic hopefuls be at their best during training and competition, the U.S. Olympic Committee (USOC) created an athlete nutrition program in preparation for the Olympic Games in Beijing.

Performance Nutrition

The USOC’s leading nutritionists developed the Performance Nutrition program, which promotes healthy food choices to help athletes achieve optimal performance. Based on the U.S. Department of Agriculture’s Dietary Guidelines for Americans and the American Heart Association’s Eating Plan for Healthy Americans, the program features innovative menu items made with lean proteins, heart-healthy fats, whole grains and antioxidant-rich fruits and vegetables.

As a proud Sponsor of the 2008 and 2010 U.S. Olympic Teams, Tyson Foods is contributing to the USOC’s Performance Nutrition plan by providing quality protein to fuel the athletes for success every step of the way, from the U.S. Olympic Training Centers to the Olympic Games in Beijing.

“You can build the greatest training center in the world, but without solid nutrition, there will be no gold medals,” said Terri Moreman, FMP, associate director of food and nutrition services for the USOC.

Protein to Go

In addition to three protein-packed, nutritious meals a day at the training centers, U.S. Olympic hopefuls are receiving Travel Nutrition Kits, courtesy of Tyson Foods. The kits are designed to help athletes take Performance Nutrition with them on the road when they compete in training camps, World Cup competitions and U.S. Olympic Team qualifiers. Equipped with a hot pot, power adapter, Tyson® pouch chicken and recipes, U.S. Olympic hopefuls can prepare quick and easy protein-rich meals with the comforts of home, no matter where they are.

Cooking for Champions

In an effort to comply with these gold-medal nutrition standards, USOC Executive Chef Jacque Hamilton has reworked many of her recipes for the athletes in training. Rather than overhauling the menu, she has switched to healthier ingredients and cooking methods. As a result, Hamilton has lowered sodium, decreased fats and eliminated all trans fats — even from traditionally rich comfort foods, like macaroni and cheese.

Hamilton also is keenly aware of the need to make the meals delicious as well as nutritious. Most recipes must pass a taste test in her own home before she lets the athletes sample them.

“These recipes are some of the athletes’ favorites,” said Hamilton. “They were chosen for our Beijing menu because they provide the athletes with a taste of home. They also help to make our Beijing menu versatile because each dish has a distinct flavor profile that can be easily paired with interesting side dishes.”

FOR MORE Tyson-USOC Performance Nutrition recipes, visit www.tyson.com/olympicrecipes.

Good Eats

Island Chicken

Recipe courtesy of the U.S. Olympic Committee and Tyson Foods

Serves 4 to 6

Directions:

4 Tyson Boneless Skinless Chicken Breasts

1 fresh mango, peeled and diced in small cubes

1 8-ounce can chunk pineapple (including juice)

1 teaspoon fresh jalapeño pepper, finely chopped

1/4 cup red pepper, finely chopped

1/4 cup red onion, finely chopped

1 teaspoon fresh cilantro, chopped

1 teaspoon lime juice

Ingredients:

Prepare Mango Salsa by combining: mango, pineapple (including juice), jalapeño pepper, red pepper, onion, cilantro and lime juice in large bowl. Stir gently to mix well and let sit at room temperature 1 hour to allow flavors to blend.

Pre-heat grill to medium-hot. Grill chicken 15 to 20 minutes or until done (internal temp 170°F).

Plate each chicken breast and top with Mango Salsa.

Serving Suggestion: Serve with brown rice and either a fruit or tossed salad.

Nutritional Information: 260 Calories, 35 Calories from Fat, 3.5g Total Fat, 1g Saturated Fat, 0g Trans Fat, 90mg Cholesterol, 260mg Sodium, 24g Total Carbohydrate, 2g Dietary Fiber, 21g Sugars, 34g Protein.

Chicken With Sun-dried Tomato & Garlic Crust

Recipe courtesy of the U.S. Olympic Committee and Tyson Foods

Serves 4 to 6

Directions:

8 Tyson Chicken Bone-in Skinless Chicken Thighs

5 sun-dried tomatoes, chopped

1/2 teaspoon olive oil

1/8 teaspoon black pepper

1 1/4 teaspoons minced garlic

1 cup Italian breadcrumbs

1 cup low-fat milk

Non-stick olive oil cooking spray

Directions:

Pre-heat oven to 350°F. Spray baking sheet with non-stick cooking spray.

Combine sun-dried tomatoes, olive oil, black pepper, garlic and breadcrumbs. Purée ingredients in a blender for approximately 30 seconds.

Place breadcrumb mixture in a bowl. Dip chicken thighs into milk, then into breadcrumb mixture pressing firmly so mixture adheres to chicken.

Place chicken thighs on baking sheet and bake 20 to 30 minutes or until done (internal temp 180°F).

Serving Suggestion: Serve with pasta and a green salad.

Nutritional Information: 410 Calories, 150 Calories from Fat, 16g Total Fat, 5g Saturated Fat, 0g Trans Fat, 180mg Cholesterol, 780mg Sodium, 21g Total Carbohydrate, 1g Dietary Fiber, 5g Sugars, 41g Protein.

Tuxedo Sesame Crusted Chicken

Recipe courtesy of the U.S. Olympic Committee and Tyson Foods

Serves 4 to 6

Ingredients:

4 Tyson® Boneless Skinless Chicken Breasts

1 cup breadcrumbs

3 tablespoons black sesame seeds

3 tablespoons white sesame seeds

1 large egg

1 teaspoon garlic powder

1 teaspoon salt

1/4 teaspoon cayenne pepper

Non-stick olive oil cooking spray

Directions:

Mix breadcrumbs and sesame seeds in a shallow dish.

Beat egg and combine with garlic powder, salt and cayenne pepper.

Coat large skillet with non-stick olive oil cooking spray over medium-high heat.

Dip chicken breast in egg mixture and coat evenly on both sides in bread crumb/sesame seed mixture, pressing firmly so mixture adheres to chicken.

Add chicken to pre-heated skillet and cook 7 to 8 minutes per side or until chicken is browned and done (internal temp 170°F).

Serving Suggestion: Serve with steamed vegetables and rice.

Nutritional Information: 370 Calories, 110 Calories from Fat, 13g Total Fat, 2.5g Saturated Fat, 0g Trans Fat, 145mg Cholesterol, 1050mg Sodium, 23g Total Carbohydrate, 3g Dietary Fiber, 2g Sugars, 40g Protein.

        

• Click to discuss this story with other readers on our forums.