What's For Dinner? October 21, 2009

Choreography for today:

2-repeater knee, walk around the board (8)
Walk the dog (8)
Knee straddle knee exit (8)
Alt side leg x 2 (8)
V-step, mambo cha-cha (8)
Basic up and jack on top (4)
Basic down and jack on top (4)
V-step, mambo cha-cha (8)
Basic up and jack on top (4)
Basic down and jack on top (4)

Weight Watchers Muffuletta


1 (16 oz.) package frozen broccoli, cauliflower, and carrots, thawed and chopped
3 tablespoons white wine vinegar
1/2 cup chopped roasted red bell peppers
3 tablespoons light vinaigrette
3 tablespoons chopped parsley
3 garlic cloves, chopped
2 tablespoons chopped pitted green olives
2 tablespoons chopped black olives
1/2 teaspoon black pepper
1 (18 ounce) loaf Italian bread (round if you can find it)
1 (5.5 ounce) package turkey salami
4 (3/4 ounce) slices light Havarti cheese
4 (3/4 ounce) slices part skim mozzarella cheese

1. Combine chopped broccoli mixture and vinegar; toss well. Set aside.
2. Combine bell peppers and next 6 ingredients in a large bowl; toss well.
3. Hollow out top and bottom of loaf, leaving a 1-inch thick shell.
4. Add bell pepper mixture to broccoli mixture. Spoon 1/2 of veggie mix in bottom of loaf. Arrange salami and cheeses on top, and top with remaining veggies and top half of loaf. Press down firmly with hands. Wrap with plastic wrap and refrigerateuntil ready to serve. Cut sandwich into 4 pieces.

Per 1/4 sandwich: 330 calories, 12 grams fat, 27 grams protein