Here are the combinations I've planned for tomorrow:
Block 1 is a repeat from last week (lots of fun, at least I thought)
V Step (1-4)
Mambo cha cha (5-8)
Tap out wide x 2 (9-16)
2 repeater walk back x 2 (17-32)
Block 2:
Side leg around the world (1-16)
Walk the plank (17-24)
L Step (25-32)
What's for Dinner 2/4/09
Italian Meatloaf
Serves 4
1 1/4 pounds lean ground sirloin
1/2 pound ground turkey breast
1/3 cup chopped onion
1/3 cup chopped onion
4 teaspoons minced garlic
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried oregano
1/3 cup crushed tomatoes, drained
1/3 cup crushed tomatoes, drained
1/4 cups grated aged Parmesan cheese
Ground black pepper to taste
Ground black pepper to taste
1 large egg white, lightly beaten
2/3 cup Italian bread crumbs
1. Preheat oven to 400 degrees. Spray a 9x5x3 inch loaf pan with olive oil spray.
2. In a large bowl combine all ingredients except the egg whites and bread crumbs. Using your hands, mix well. Add the egg whites and bread crumbs. Combine thoroughly until all of the egg has been absorbed.
3. Transfer to the loaf pan and press into place. Bake for 50 minutes to 1 hour, or until cooked through. Cool for 15 minutes, pour off any excess fat and serve.
Per serving: 237 calories, 34 g protein, 84 mg cholesterol, 8g/31% fat, 199 mg sodium.
Fluffy Mashed Potatoes
Serves 4 generously
4 medium-sized russet potatoes, peeled and quartered
2/3 cup Italian bread crumbs
1. Preheat oven to 400 degrees. Spray a 9x5x3 inch loaf pan with olive oil spray.
2. In a large bowl combine all ingredients except the egg whites and bread crumbs. Using your hands, mix well. Add the egg whites and bread crumbs. Combine thoroughly until all of the egg has been absorbed.
3. Transfer to the loaf pan and press into place. Bake for 50 minutes to 1 hour, or until cooked through. Cool for 15 minutes, pour off any excess fat and serve.
Per serving: 237 calories, 34 g protein, 84 mg cholesterol, 8g/31% fat, 199 mg sodium.
Fluffy Mashed Potatoes
Serves 4 generously
4 medium-sized russet potatoes, peeled and quartered
2/3 cup skim milk
Salt and pepper to taste
Salt and pepper to taste
Molly McButter to taste
1. Place the potatoes in a saucepan and cover with water. Boil over medium-high heat for 30 minutes, until the potatoes begin to fall apart. Drain.
2. Mash the potatoes with a hand mixer until smooth. Add the milk, 1/3 cup at a time, beating well after each addition, until potatoes are fluffy. Season with salt, pepper and Molly McButter. Serve immediately.
Per serving: 102 calories, 22 grams carbs, 4 grams protein, .7 mg cholesterol, .2g/2% fat, 26 mg sodium
Life Lessons: I've learned that you can keep going long after you think you can't.
1. Place the potatoes in a saucepan and cover with water. Boil over medium-high heat for 30 minutes, until the potatoes begin to fall apart. Drain.
2. Mash the potatoes with a hand mixer until smooth. Add the milk, 1/3 cup at a time, beating well after each addition, until potatoes are fluffy. Season with salt, pepper and Molly McButter. Serve immediately.
Per serving: 102 calories, 22 grams carbs, 4 grams protein, .7 mg cholesterol, .2g/2% fat, 26 mg sodium
Life Lessons: I've learned that you can keep going long after you think you can't.
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