I had a great time with Monday Military class! Thanks to everyone who came, even though Pam wasn't there.
Two blocks, the first switched leads, the second doesn't.
Block one:
V-Step 3 times (hop the second) (12)
Alt knee (opt to hop and hold) (4)
Revolving door (8)
Alt kick x 2 (8)
Block two:
L-Step (8)
Curtsy (4)
Walk around (4)
Shuffle turn (4)
Chasse over (4)
Shuffle turn (4)
Chasse over (4)
What's for Dinner?
Cheese Stuffed Shells
Ingredients:
1 block of reduced fat cream cheese
2 cups part skim mozzarella cheese
1 egg
1 box large shell pasta
2 tsp garlic salt
Pepper to taste
1 jar Spaghetti Sauce
Directions:
Mix together cheeses, egg, garlic salt and pepper well. Place mixture in large Ziplock bag and seal. Cut the corner off the bag to allow cheese to squeeze through. Fill pasta shells and freeze. (You can skip the freezing part if you are making them immediately.)
Take frozen pasta shells and place in 9x13 pan. Cover with spaghetti sauce and leave covered overnight in refrigerator.
When ready to bake, place covered 9x13 in oven at 350 degrees and bake for approximately 30 minutes or until cheese is melted and bubbly
Wednesday, March 24, 2010
Saturday, March 20, 2010
Subbing for Pam, Monday, March 22 2010
2 blocks today.
Block one:
L-Step (8)
Walk around the board (4)
Half revolve home (4)
Shuffle turn (4)
Chasse over (Pachi's Lindy) (4)
Shuffle turn (on north) (4)
Chasse over (4)
Block 2:
Double stomp to each corner (10)
2 repeater (opt to rebound)
Revolving door (opt to cut the corner) (8)
Alt. kick (8)
Block one:
L-Step (8)
Walk around the board (4)
Half revolve home (4)
Shuffle turn (4)
Chasse over (Pachi's Lindy) (4)
Shuffle turn (on north) (4)
Chasse over (4)
Block 2:
Double stomp to each corner (10)
2 repeater (opt to rebound)
Revolving door (opt to cut the corner) (8)
Alt. kick (8)
Tuesday, March 16, 2010
What's For Dinner, March 17, 2010
Teaming it up with Pam, again! She's doing the first half, so here's my second half:
Double stomp to each corner (10)
2 repeater (6) (opt to rebound)
Revolving door (8) (opt to cut the corner)
Alt. kick (8)
What's for Dinner, March 17, 2010
Chinese Chicken Salad
1 head napa cabbage
1/2 head red cabbage
1/2 Tablespoon sugar
2 cups cooked rotisserie chicken
1/2 cup Asian Vinaigrette
1 cup fresh cilantro
1 cup canned mandarin oranges, drained
1/4 cup slided almonds, toasted
Salt and pepper to taste
Slice the cabbages in half lengthwise and remove the cores. Slice the cabbage into thin strips. Toss with sugar in a large bowl.
Add the chicken to the cabbage, along with the cilantro, mandarins, almonds, and vinaigrette. Toss to combine. Season with salt and pepper.
Makes 4 servings: 380 calories, 21 grams fat (3.5 grams saturated fat), 23 grams carbohydrates.
Compare to Applebee's Oriental Chicken Salad: 1430 calories per serving with 18 grams saturated fat!
Asian Vinaigrette
1 Tablespoon Dijon mustard
1/2 Tablespoon soy sauce
2 tablespoons rice wine vinegar
1/2 tablespoon toasted sesame oil
1/4 cup peanut oil
1 teaspoon sugar
CHECK OUT MY BLOG AT ALISONGALVAN.BLOGSPOT.COM FOR PAST RECIPES AND CHOREOGRAPHY
Double stomp to each corner (10)
2 repeater (6) (opt to rebound)
Revolving door (8) (opt to cut the corner)
Alt. kick (8)
What's for Dinner, March 17, 2010
Chinese Chicken Salad
1 head napa cabbage
1/2 head red cabbage
1/2 Tablespoon sugar
2 cups cooked rotisserie chicken
1/2 cup Asian Vinaigrette
1 cup fresh cilantro
1 cup canned mandarin oranges, drained
1/4 cup slided almonds, toasted
Salt and pepper to taste
Slice the cabbages in half lengthwise and remove the cores. Slice the cabbage into thin strips. Toss with sugar in a large bowl.
Add the chicken to the cabbage, along with the cilantro, mandarins, almonds, and vinaigrette. Toss to combine. Season with salt and pepper.
Makes 4 servings: 380 calories, 21 grams fat (3.5 grams saturated fat), 23 grams carbohydrates.
Compare to Applebee's Oriental Chicken Salad: 1430 calories per serving with 18 grams saturated fat!
Asian Vinaigrette
1 Tablespoon Dijon mustard
1/2 Tablespoon soy sauce
2 tablespoons rice wine vinegar
1/2 tablespoon toasted sesame oil
1/4 cup peanut oil
1 teaspoon sugar
CHECK OUT MY BLOG AT ALISONGALVAN.BLOGSPOT.COM FOR PAST RECIPES AND CHOREOGRAPHY
Wednesday, March 10, 2010
What's for Dinner, March 10, 2010
Teaching with Pam today. Still sick. Here's the first part:
Curtsy (4)
Alt. Kick (4)
Curtsy (4)
Alt Kick (4)
2 peter, walk back (8)
Up and lunge twice, exit home (8)
Pam's part:
V step (4)
Mambo cha cha (4)
L-Step (4)
Across the top x 2 (8)
Knee home (3)
3 repeater knee (8)
Curtsy (4)
Alt. Kick (4)
Curtsy (4)
Alt Kick (4)
2 peter, walk back (8)
Up and lunge twice, exit home (8)
Pam's part:
V step (4)
Mambo cha cha (4)
L-Step (4)
Across the top x 2 (8)
Knee home (3)
3 repeater knee (8)
Wednesday, March 3, 2010
What's for Dinner? March 3, 2010
Lucky you! I'm bringing breakfast this morning!
Today's block:
1/2 revolve (4)
Curtsy x 3 (12)
L-Step x 2 (16)
Split basic (8)
Run on the corners (variation of alt knee) (8)
Charleston kick x 2 (16)
What's for Breakfast?
Key Lime Pie Wheat Muffins
3 Yoplait Free Key Lime Yogurt cartons
4 eggs
1 cup Whey Low white sugar
6 tablespoons canola oil
3 cups Arrowhead Mills Organic Pastry Flour
2 teaspoons baking powder
2/3 cup fat free milk
Preheat the oven to 345 degrees. Combine yogurt, eggs, sugar, and oil in a bowl, stir until mixed. Add flour and baking powder, stir to combine. Slowly add milk. Spoon the batter into 2 12-cup muffin pans. Bake for 15 minutes, until golden.
Per muffin: 106 calories
What's for Dinner?
Apple-Carrot Glazed Chicken
4 chicken thighs, skin removed
4 chicken drumsticks, skin removed
3/4 teaspoon salt
1/4 cup Arrowhead Mills Organic Pastry Flour
2 1/2 teaspoons olive oil
1 teaspoon fresh ginger
2 cloves garlic, sliced
1/2 cup carrot juice
1/3 cup apple juice
1/2 cup dark beer
1 teaspoon coriander
Preheat oven to 375 degrees. Rinse the chicken and pat dry. Salt lightly.
Place the flour on a flat plate and dredge the chicken pieces, coating both sides.
Drizzle 2 teaspoons of the oil into a large nonstick skillet over medium-high heat and saute the chicken on both sides for 4 to 5 minutes, until browned. Transfer the chicken to a baking pan and set aside.
Drizzle the remaining 1/2 teaspoon oil into the skillet and saute the ginger for a few seconds. Add the garlic, juices, beer, coriander, and remaining salt to the skillet and bring to a boil Reduce the heat and simmer for 2 - 3 minutes. Pour over chicken.
Bake for 30 minutes. Turn the chicken pieces and bake for an additional 15 minutes.
Per serving: 271 calories, 11 grams of fat, 27 grams of protein, 11 grams carbohydrates, 1 gram fiber, 90 mg cholesterol, 543 mg sodium
Today's block:
1/2 revolve (4)
Curtsy x 3 (12)
L-Step x 2 (16)
Split basic (8)
Run on the corners (variation of alt knee) (8)
Charleston kick x 2 (16)
What's for Breakfast?
Key Lime Pie Wheat Muffins
3 Yoplait Free Key Lime Yogurt cartons
4 eggs
1 cup Whey Low white sugar
6 tablespoons canola oil
3 cups Arrowhead Mills Organic Pastry Flour
2 teaspoons baking powder
2/3 cup fat free milk
Preheat the oven to 345 degrees. Combine yogurt, eggs, sugar, and oil in a bowl, stir until mixed. Add flour and baking powder, stir to combine. Slowly add milk. Spoon the batter into 2 12-cup muffin pans. Bake for 15 minutes, until golden.
Per muffin: 106 calories
What's for Dinner?
Apple-Carrot Glazed Chicken
4 chicken thighs, skin removed
4 chicken drumsticks, skin removed
3/4 teaspoon salt
1/4 cup Arrowhead Mills Organic Pastry Flour
2 1/2 teaspoons olive oil
1 teaspoon fresh ginger
2 cloves garlic, sliced
1/2 cup carrot juice
1/3 cup apple juice
1/2 cup dark beer
1 teaspoon coriander
Preheat oven to 375 degrees. Rinse the chicken and pat dry. Salt lightly.
Place the flour on a flat plate and dredge the chicken pieces, coating both sides.
Drizzle 2 teaspoons of the oil into a large nonstick skillet over medium-high heat and saute the chicken on both sides for 4 to 5 minutes, until browned. Transfer the chicken to a baking pan and set aside.
Drizzle the remaining 1/2 teaspoon oil into the skillet and saute the ginger for a few seconds. Add the garlic, juices, beer, coriander, and remaining salt to the skillet and bring to a boil Reduce the heat and simmer for 2 - 3 minutes. Pour over chicken.
Bake for 30 minutes. Turn the chicken pieces and bake for an additional 15 minutes.
Per serving: 271 calories, 11 grams of fat, 27 grams of protein, 11 grams carbohydrates, 1 gram fiber, 90 mg cholesterol, 543 mg sodium
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