What's for Dinner, July 15, 2009

Choreography for today:

Block 1:

5 Knee Repeater, 1 Basic (1-16)
2 regular straddles (17-24)
Alt. knee x 2 (25-32)
(note, this is the basic for the combo I'm going to teach when I sub for Pachi on friday)

Block 2:

V-Step x 2 (opt to hop the second) (1-8)
Alt tap out (9-16)
Up and lunge 3 (17-24)
From the top, 3 repeater knee and exit(25-32)

Zucchini-Pineapple Quick Bread

2 loaves, 14 servings per loaf (serving size: 1 slice)

3 cups sifted all-purpose flour (about 13 1/2 ounces) 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1 1/2 teaspoons ground cinnamon 2 large eggs 2 cups sugar 2 cups grated zucchini (about 1 1/2 medium zucchini) 2/3 cup canola oil 1/2 cup egg substitute 2 teaspoons vanilla extract 2 (8-ounce) cans crushed pineapple in juice, drained Baking spray with flour

1. Preheat oven to 325°.

2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, salt, and next 3 ingredients (through ground cinnamon) in a large bowl, stirring well with a whisk.

3. Beat eggs with a mixer at medium speed until foamy. Add sugar, zucchini, oil, egg substitute, and vanilla, beating until well blended. Add zucchini mixture to flour mixture, stirring just until moist. Fold in pineapple. Spoon batter into 2 (9 x 5–inch) loaf pans coated with baking spray. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Calories: 167 (32% from fat), Fat:5.9g (sat 0.5g,mono 3.3g,poly 1.7g), Protein:2.4g, Carbohydrate: 26.5g, Fiber:0.7g, Cholesterol:15mg, Iron:0.9mg, Sodium:151mg, Calcium:16mg


Zucchini-Orange Bread

2 loaves, 12 slices each (serving size: 1 slice)

Bread: 3 cups all-purpose flour (about 13 1/2 ounces) 1 teaspoon salt 1 teaspoon baking powder 1/4 teaspoon baking soda 1 cup granulated sugar 1/2 cup egg substitute 1/3 cup canola oil 1 tablespoon grated orange rind 1 tablespoon fresh orange juice 2 cups shredded zucchini (about 1 large) 1/2 cup coarsely chopped walnuts Cooking spray
Glaze: 1/2 cup powdered sugar 2 tablespoons fresh orange juice

1. Preheat oven to 350°.

2. To prepare bread, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through baking soda) in a large bowl, stirring with a whisk; make a well in center of mixture. Combine granulated sugar and next 4 ingredients (through 1 tablespoon juice). Add sugar mixture to flour mixture, stirring just until moist. Fold in zucchini and walnuts. Divide batter between 2 (8 x 4–inch) loaf pans coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans.

3. To prepare glaze, combine powdered sugar and 2 tablespoons juice, stirring with a whisk. Drizzle evenly over warm loaves. Cool completely on wire rack.

Calories: 145 (32% from fat), Fat:5.1g (sat 0.4g,mono 2.1g,poly 2.3g), Protein:2.8g, Carbohydrate: 22.5g, Fiber:0.7g, Cholesterol:0.0mg, Iron:1mg, Sodium:142mg, Calcium:21mg