Pam is starting and here is her block:
Mambo off the end (4)
Basic Across the top (4)
Knee straddle x 2 (8)
Rocking horse (8)
Knee alt x 2 (8)
I think I'll turn the step vertical and play around with some freestyle stuff!
What's for Dinner?
Green Onion Hummus with Lime
Makes about 2 cups
3 green onions, coarsely chopped
1 can chickpeas, drained and rinsed
¼ cup tahini (sesame paste)
2 ½ tablespoons lime juice
½ teaspoon salt
1/8 teaspoon cayenne
2 tablespoons extra-virgin olive oil
Paprika, for garnish
In a food processor, process the green onion until finely minced. Add the chickpeas and tahini and process until smooth. Add lime juice, salt and cayenne and process until well combined. With the machine running, slowly stream in the oil an process until smooth. Taste to adjust seasonings. Transfer to a bowl and sprinkle with paprika.
Wednesday, May 26, 2010
Blocks for Monday Step class on 5/24/10
Here are the blocks I did on Monday:
Block 1:
Up and double lunge right and left (12)
Curtsy home (4)
Tap out x 2 (8)
Alt. knee x 2 (8)
Block 2:
V-Step x 3, hop the second (12)
Mambo cha cha (4)
Revolving door (8)
Alt side leg
Block 1:
Up and double lunge right and left (12)
Curtsy home (4)
Tap out x 2 (8)
Alt. knee x 2 (8)
Block 2:
V-Step x 3, hop the second (12)
Mambo cha cha (4)
Revolving door (8)
Alt side leg
Wednesday, May 12, 2010
What's for Dinner, May 12, 2010
Fun week for Pam and I, with two great blocks!
Alison's Monday block:
L-Step x 2 (16)
2 repeater walk back (8)
Alt side leg x 2 (8)
Up and lunge x 6, exit (16)
Jump shot x 2 (8)
Tap out x 2 (8)
Pam's Wednesday block:
V-Step (4)
Mambo cha cha (4)
2 repeater walk back (8)
Curtsy x 2 (8)
Walk around to the front (4)
Alt knee (4)
What's For Dinner?
Sassy Southwest Egg Rolls
3 La Tortilla Factory Smart and Delicious Low Carb tortillas
1 ounce cooked skinless chicken breast, shredded
3/4 cup frozen chopped spinach, thawed and drained
2 tablespoons canned black beans
2 tablespoons canned corn, drained
1 ounce fat-free jalapeno jack cheese, shredded
1 tablespoon diced red pepper
2 tablespoons fat-free sour cream
1 tablespoon mashed avocado
1 tablespoon diced tomato
1/2 teaspoon dry ranch dressing mix
Black pepper to taste
Preheat oven to 400 degrees
In a small microwave-safe bowl, combine chicken, spinach, beans, corn, cheese and pepper. Heat for 30 seconds in the microwave.
Warm tortillas in the microwave for 15 seconds. On a clean flat surface, lay out tortillas side by side. Place one-third of the chicken-spinach mixture in the center of each tortilla.
To assemble, fold sides in, so none of the filling can escape during cooking, and roll up from the bottom of the tortilla.
Place a three rolls seam side down on a baking sheet sprayed with nonstick cooking spray.
Bake in the oven for 12 minutes, flipping rolls over about halfway through cooking. Egg rolls should be crispy when done.
Meanwhile, mix remaining ingredients together for sauce.
Once egg rolls are done baking, allow them to cool for a few minutes. Cut each in half on a diagonal and arrange them beautifully on a plate. Serve with dipping sauce.
Alison's Monday block:
L-Step x 2 (16)
2 repeater walk back (8)
Alt side leg x 2 (8)
Up and lunge x 6, exit (16)
Jump shot x 2 (8)
Tap out x 2 (8)
Pam's Wednesday block:
V-Step (4)
Mambo cha cha (4)
2 repeater walk back (8)
Curtsy x 2 (8)
Walk around to the front (4)
Alt knee (4)
What's For Dinner?
Sassy Southwest Egg Rolls
3 La Tortilla Factory Smart and Delicious Low Carb tortillas
1 ounce cooked skinless chicken breast, shredded
3/4 cup frozen chopped spinach, thawed and drained
2 tablespoons canned black beans
2 tablespoons canned corn, drained
1 ounce fat-free jalapeno jack cheese, shredded
1 tablespoon diced red pepper
2 tablespoons fat-free sour cream
1 tablespoon mashed avocado
1 tablespoon diced tomato
1/2 teaspoon dry ranch dressing mix
Black pepper to taste
Preheat oven to 400 degrees
In a small microwave-safe bowl, combine chicken, spinach, beans, corn, cheese and pepper. Heat for 30 seconds in the microwave.
Warm tortillas in the microwave for 15 seconds. On a clean flat surface, lay out tortillas side by side. Place one-third of the chicken-spinach mixture in the center of each tortilla.
To assemble, fold sides in, so none of the filling can escape during cooking, and roll up from the bottom of the tortilla.
Place a three rolls seam side down on a baking sheet sprayed with nonstick cooking spray.
Bake in the oven for 12 minutes, flipping rolls over about halfway through cooking. Egg rolls should be crispy when done.
Meanwhile, mix remaining ingredients together for sauce.
Once egg rolls are done baking, allow them to cool for a few minutes. Cut each in half on a diagonal and arrange them beautifully on a plate. Serve with dipping sauce.
Wednesday, May 5, 2010
What's for Dinner, May 5, 2010, Cinco de Mayo!
Pam is back with the first half, same as Monday:
Spider (8)
Boomerang (8)
Shuffle turn x 2 (8)
L-Step (8)
For my half, we're going to do some more freestyle intervals, then on to abs!
What's for Dinner?
In honor of Cinco de Mayo, our recipe is for guiltless Queso dip, courtesy of Hungry Girl:
That means, "Kiss my cheese!" And while we don't really recommend getting all smoochy with a bowl of steaming cheese dip, don't be surprised if someone lays one on YOU after you serve our Gooey-Good Queso Dip. Get your dunk on!
Ingredients:
1 cup frozen ground-beef-style soy crumbles (like the kind by Boca or Morningstar Farms)
3/4 tsp. dry taco seasoning mix, divided
3/4 tsp. ground cumin, divided
1/3 cup light plain soymilk
2/3 cup shredded fat-free cheddar cheese
2 wedges The Laughing Cow Light Original Swiss cheese
1 1/2 tbsp. fat-free cream cheese, room temperature
1/8 tsp. chili powder, or more to taste
30 (about 1 2/3 oz.) Guiltless Gourmet All Natural Yellow Corn Tortilla Chips (or another brand of low-fat baked tortilla chips)
Directions:
Bring a small pot sprayed with nonstick spray to medium-high heat. Add frozen crumbles and sprinkle with 1/2 tsp. taco seasoning and 1/4 tsp. cumin. Cook for about 4 minutes, mixing occasionally, until thawed and hot. Remove seasoned crumbles and set aside. Remove pot from heat and let cool slightly.
To the pot, add soymilk, all three cheeses, chili powder, remaining 1/4 tsp. taco seasoning, and remaining 1/2 tsp. cumin. Add 1/4 cup water and bring to medium-low heat. Stirring frequently, heat until cheeses have melted and mixture has a smooth, sauce-like consistency.
Add seasoned crumbles to the pot, and continue to cook and stir until hot. If you like, warm chips in the microwave. Place dip in a fun bowl, and serve with chips!
MAKES 3 SERVINGS
Serving Size: 1/3rd of recipe (about 1/3 cup dip and 10 chips)
Calories: 186
Fat: 4g
Sodium: 821mg
Carbs: 17g
Fiber: 3g
Sugars: 1.5g
Protein: 19g
POINTS® value 3*
Spider (8)
Boomerang (8)
Shuffle turn x 2 (8)
L-Step (8)
For my half, we're going to do some more freestyle intervals, then on to abs!
What's for Dinner?
In honor of Cinco de Mayo, our recipe is for guiltless Queso dip, courtesy of Hungry Girl:
That means, "Kiss my cheese!" And while we don't really recommend getting all smoochy with a bowl of steaming cheese dip, don't be surprised if someone lays one on YOU after you serve our Gooey-Good Queso Dip. Get your dunk on!
Ingredients:
1 cup frozen ground-beef-style soy crumbles (like the kind by Boca or Morningstar Farms)
3/4 tsp. dry taco seasoning mix, divided
3/4 tsp. ground cumin, divided
1/3 cup light plain soymilk
2/3 cup shredded fat-free cheddar cheese
2 wedges The Laughing Cow Light Original Swiss cheese
1 1/2 tbsp. fat-free cream cheese, room temperature
1/8 tsp. chili powder, or more to taste
30 (about 1 2/3 oz.) Guiltless Gourmet All Natural Yellow Corn Tortilla Chips (or another brand of low-fat baked tortilla chips)
Directions:
Bring a small pot sprayed with nonstick spray to medium-high heat. Add frozen crumbles and sprinkle with 1/2 tsp. taco seasoning and 1/4 tsp. cumin. Cook for about 4 minutes, mixing occasionally, until thawed and hot. Remove seasoned crumbles and set aside. Remove pot from heat and let cool slightly.
To the pot, add soymilk, all three cheeses, chili powder, remaining 1/4 tsp. taco seasoning, and remaining 1/2 tsp. cumin. Add 1/4 cup water and bring to medium-low heat. Stirring frequently, heat until cheeses have melted and mixture has a smooth, sauce-like consistency.
Add seasoned crumbles to the pot, and continue to cook and stir until hot. If you like, warm chips in the microwave. Place dip in a fun bowl, and serve with chips!
MAKES 3 SERVINGS
Serving Size: 1/3rd of recipe (about 1/3 cup dip and 10 chips)
Calories: 186
Fat: 4g
Sodium: 821mg
Carbs: 17g
Fiber: 3g
Sugars: 1.5g
Protein: 19g
POINTS® value 3*
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