What's for Dinner, June 3, 2009

Happy Birthday to my BFF, Pammie!!!!

Can you believe it's already June? The summer schedule is really in full swing, and classes have been a blast at both clubs. Thanks so much to everyone for coming! Pam's class was packed on Monday morning, and I hear Theresa had 27 in her first Step class! Awesome!

Block 1
2 repeater, walk back (1-8)
Up and lunge twice, exit (9-16)
Shuffle straddle twice (17-24)
Tap out straddle x 2 (25-32)

Block 2
Ham string hangover (1-4)
Mambo/pivot (5-8)
Revolve across the top no taps (9-16)
Knee straddle x 2 (option to hop turn these) (17-24)
3 Repeater knee (25-32)

Skinny Fried Rice

Ingredients:2 cups cooked brown rice, fridge temperature2 cups frozen diced carrots and peas1 cup chopped bean sprouts1 cup chopped mushrooms3/4 cup fat-free liquid egg substitute (like Egg Beaters Original)1/4 cup chopped scallionsOne packet (about 1 oz.) fried rice seasoning mix (like the kind by Kikkoman or Sun-Bird)1 tbsp. light or low-sodium soy sauce1/8 tsp. garlic powder1/8 tsp. ground gingersalt and pepper, to tasteDirections:In a small dish, combine seasoning mix, garlic powder, and ground ginger with soy sauce and 3 tbsp. warm water. Using a fork or whisk, stir until seasoning mix has dissolved. Set aside.
Spray a wok or very large pan with nonstick spray, and bring it to medium heat on the stove. Add egg substitute and scramble until cooked, using a spatula to break it up into bite-sized pieces. Remove scrambled bits from the wok or pan and set aside.

Add mushrooms and frozen vegetables to the wok or pan, and cook and stir until mushrooms have softened and all veggies are hot. Remove veggies and set aside with the egg-y bits.

Remove your wok or pan from heat, re-spray with nonstick spray, and bring to high heat on the stove. Add rice and seasoning mixture, and stir to combine. Add bean sprouts, scallions and the previously cooked veggies and scrambled eggs, and mix thoroughly to integrate. Cook and stir until entire mixture is hot, there is no liquid left in the pan, and rice is just beginning to crisp. Season to taste with salt and pepper.
Scoop into bowls and serve! (Chopsticks not required.)MAKES 5 SERVINGS
Serving Size: 1 cup, Calories: 167, Fat: 0.5g, Sodium: 630mg, Carbs: 30g, Fiber: 4g, Sugars: 4g, Protein: 8.5gPOINTS® value 3*

"A Native American Elder once described his own inner struggles in this manner: Inside of me there are two dogs. One of the dogs is mean and evil. The other dog is good. The mean dog fights the good dog all the time. When asked which dog wins, he reflected for a moment and replied, "the one I feed the most." - George Bernard Shaw