What's for Dinner, August 26, 2009

On the step:

Block 1
Half hop turn (1-4)
Curtsy back home (5-8)
V-step x 2 (9-16)
Tap Out x 2 (17-24)
3 quick squats and rock back (25-32)

Block 2 (doesn't change lead legs)
Walk the dog (1-8)
Boomerang x 2 (9-16)
L-Step x 2 (16-32)

Summer Stew

Serves 4


1 17 ounce package refrigerated cooked beef roast au jus
1 8 ounce package peeled fresh baby carrots, sliced
3 1/2 cups water
1/2 package refrigerated rosemary and roasted garlic seasoned diced potatoes (about 2 cups)
1 14.5 ounce can diced fire-roasted tomatoes with garlic
1 teaspoon oregano
Salt and pepper

Pour juices from beef roast into large saucepan, set meat aside. Add carrots and 1 cup water to saucepan, bring to boil. Reduce heat ans simmer, covered, 3 minutes. Add remaining water, potatoes, tomatoes, and oregano. Return to boiling, cover and simmer 3 minutes until vegetables are tender. Break beef into bite-size pieces and add to stew, heat through. Season with salt and pepper.

Per serving: 253 cal, 9 grams fat, 64 mg cholesterol, 20 grams carbs, 3 grams fiber, 25 grams protein.