What's for Dinner, April 28, 2010

I'm going back exactly one year, to see what we did then! And here it is:

Block One:
L-Step (1-4)
Cross the top x 3 (5-16)
Up and lunge x 3, exit (17-26)
2-repeater knee (27-32)

Block 2:
Charleston kick x 2 (1-8)
Kick straddle around the world (9-24)
3 repeater kick (25-32)

I haven't figured out the recipe yet, look for it tomorrow morning!

Sub for Pachi Friday 4/23/10

I'll forget if I don't write this down:

Block 1:
Curtsy (4)
Walk x 2, pivoting to end of board (2)
Shuffle down the board (4)
2 repeater knee
Alt tap out x 4, option is double stomp with rhythm transition (16)

Block 2:
3 count over, 3 count reverse turn, rock back (8) -- cue was walk Sally
Full reverse turn (4)
Alt side leg (4)
3 repeater tuck (rebound on 1st and 3rd knee) (8)
Hop turn backwards, cha cha on step (4)
Mambo cha cha on floor (4)

Block 3:
Stomp and pivot (4)
Up and lunge x 2, exit (8)
Alt knee (4)
Revolving door (8)
Rhythm mambo (8)

What's for Dinner, Wednesday, April 21, 2010

I've got the first half this morning. I had this written down and I've never done it!

Block One:

Charleston kick (8)
3 repeater knee off the end, tap down (8)
Across the top x 2 (8)
Knee walk back (8)

If I have time, I'll do the block I did on Monday. Pam is going to do freestyle for the second half.

What's for Dinner?

Coconut-Glaze Fruit Salad
For Salad:
2 cups halved strawberries
1 cup blueberries
1 cup red grapes
1 cup chopped peaches (I used canned)
1 large banana, sliced
1 large apple, chopped
For Glaze:
6 ounces fat-free vanilla yogurt
1/4 cup light coconut milk
2 packets Splenda or Truvia
1/4 teaspoon coconut extract
1/4 teaspoon lime juice
In a large bowl combine fruit, set aside.
In a mixing bowl, combine all glaze ingredients until mixed well.
Add glaze to fruit bowl. Toss to coat fruit evenly. Refrigerate.
Makes 6 1 cup servings: 122 calories, 1g fat, 20 mg sodium, 28.5 g carbs, 3.5 g fiber, 20.5
g sugars, 2.5 grams protein. Weight Watcher points - 2

Rocco's Fettuccine Alfredo
DiSpirito's latest cookbook, Now Eat This!, transforms heart-stopping dishes like this pasta,traditionally laden with heavy cream, butter, and cheese. Here, he re-creates the sauce's velvety texture with Greek yogurt and chicken broth.
8 ounces whole-wheat fettuccine
1 tablespoon butter
3 garlic cloves, minced
2 teaspoons cornstarch
Pinch of ground nutmeg
3/4 cup low-fat, low-sodium chicken broth
3/4 cup grated Parmigiano-Reggiano cheese
3/4 cup 5 percent Greek yogurt
Salt and freshly ground black pepper to taste
Bring a pot of salted water to a boil. Add fettuccine; cook according to package directions.
While pasta cooks, melt butter in a large nonstick saute pan over medium heat. Add garlic
and cook two minutes.
Combine cornstarch and nutmeg in a small bowl; whisk in chicken broth until smooth. Pour
into saute pan, raise the heat, and bring sauce to a simmer, whisking occasionally.
Whisk in 1/2 cup of the cheese until melted. Remove pan from heat.
Whisk in yogurt until smooth.
Toss fettuccine with Alfredo sauce. Season with salt and pepper. Top pasta with remaining
cheese. Serves four.
CALORIES PER SERVING: 336
CARBS: 47 G
PROTEIN: 18 G
FAT: 10 G

Monday Morning Step Class

Pam did the first block:

Corner to Corner (4)
Rocking horse moving back (4)
1/2 revolve (4)
Alt. knee (4)
L-Step (8)
Split Basic (8)

I did the second block:

2 repeater straddle and squat (8)
2 repeater walk back (8)
4 quick squats and a 3 repeater knee (16)

What's for Dinner? 4/14/10

Pam is doing the first half, I'm on second. So we're going to combine blocks today.

Block 1 Pam (changes leads)

Mambo off the end (4)
Across the top no tap (4)
Knee straddle x 2 (8)
Side leg alterate x 2 (8)
3 repeater knee (8)

Block 2 Alison (same lead)

Rocking horse (4)
Rocking hop (4)
Up and lunge x 2 and exit (8)
Alt. kick around the world (16)

Dinner is served!

Macaroni and 4 Cheeses

Cooking Spray
1/2 box Ronzoni Healthy Harvest Penne pasta
1 cup skim milk
1 16 oz. package frozen cauliflower
4 ounces cheddar cheese, grated
4 ounces fat free Monterey Jack cheese, shredded (Winn Dixie, in the organic section)
1/3 cup fat free Ricotta cheese
1 tsp salt
1 tsp mustard
1/8 tsp cayenne pepper
2 tablespoons grated Parmesan
2 tablespoons bread crumbs
1 tsp olive oil

Preheat the oven to 375 degrees. Coat a small baking dish with cooking spray.

Bring a large pot of water to boil. Add the pasta and cook until tender but firm. Drain and transfer to a large bowl.

Cook the frozen cauliflower in the mild over low heat, stirring occasionally, until soft. Pour the cauliflower, milk, cheddar, jack, ricotta, and spices into a blender, and blend until smooth.

Pour the sauce over the pasta and stir to combine. Transfer to the baking dish.

Combine bread crumbs, Parmesan, and oil in a small bowl. Sprinkle over the top of the pasta. Bake for 20 minutes.


Makes 4 servings, 350 calories each.

What's for Dinner, April 7, 2010

Pam is joining us today!

Block One:

Knee off the end (4)
Jump shot or hop up off end (4)
Side kick off end (4)
Knee Home (4)
Up and lung x 3 and exit (10)
2 Repeater knee, opt to rebound (6)

What's for Dinner?

Expresso Cake in a Mug

1 tsp instant coffee granules
1 tsp mini chocolate chips
3 Tbs devil's food cake mix
1 Tbs fat-free sour cream
1 Tbs fat-free liquid egg substitute
1/4 tsp vanilla extract
1/8 tsp baking powder
1 no-cal sweetener packet
Dash salt

Combine ingredients in a microwave-safe coffee mug and microwave on high 1 minute.
147 calories

Pom Tea

6 Chamomile Green Tea bags
4 cups boiling water
8 ounces Pomegranate juice

Steep tea bags in water for about 5 minutes. Remove and add Pom juice and low cal sweetener if desired. Makes 5 1 cup servings at 32 calories each.