Pam is up with the first half of class today, so I will post her block later. Are you ready for some bands?
What's for Dinner?
Curried Chicken Salad with Apples and Raisins
Enjoy this fruit-studded chicken salad with whole-grain crackers, or spread it on whole wheat bread for a sandwich.
Yield: 2 servings (serving size: about 1 cup)
1/4 cup low-fat mayonnaise
1 teaspoon curry powder
2 teaspoons water
1 cup chopped skinless, boneless Grilled Lemon-Herb Chicken (about 4 ounces)
3/4 cup chopped Braeburn apple (about 1 small)
1/3 cup diced celery
3 tablespoons raisins
1/8 teaspoon salt
Combine mayonnaise, curry powder, and water in a medium bowl, stirring with a whisk until well blended. Add the Grilled Lemon-Herb Chicken, chopped apple, celery, raisins, and salt; stir mixture well to combine. Cover and chill.
CALORIES 222 (22% from fat); FAT 5.4g (sat 0.9g,mono 1.7g,poly 2g); IRON 1.5mg; CHOLESTEROL 50mg; CALCIUM 30mg; CARBOHYDRATE 26.9g; SODIUM 731mg; PROTEIN 17.5g; FIBER 2.5g
Wednesday, August 25, 2010
Wednesday, August 18, 2010
What's for Dinner, August 18, 2010
Are you ready for a great workout? Here's my block for the day:
Up and lunge 4 exit front (12)
Revolve back home (4)
v-step x 2 (hop the second) (8)
3 repeater knee off end with options (8)
What's for Dinner?
Stuffed Flank Steak with Tomato Sauce
2 slices whole wheat bread, made into crumbs
1 10oz package frozen chopped spinach, drained and thawed
1 roasted red pepper, finely chopped
½ cup mozzarella cheese, shredded
¼ cup grated Parmesan cheese
2 cloves garlic, chopped
1 egg white
1 ¼ tsp salt
2-pound flank steak, trimmed of all visible fat
1 tsp olive oil
1 small onion, chopped
1 can crushed tomatoes
¼ tsp ground pepper
1. Preheat the oven to 400 degrees. Spray the rack of a roasting pan with nonstick spray
2. Combine the bread crumbs, spinach, roasted pepper, cheeses, 1 of the garlic cloves, the egg white, and ½ tsp salt in a medium bowl
3. With a long thin knife held horizontal to your cutting board, split the steak in half lengthwise without cutting all the way through. Open the steak like a book. Sprinkle evenly with the remaining salt. Spread the stuffing over the steak, leaving a 1-inch border. Roll the steak up tightly from one long side. Secure with toothpicks. Place the steak on the rack in roasting pan and roast 1 hour. Remove from the oven and let stand 15 minutes, then cut into crosswise slices.
4. Meanwhile, prepare the tomato sauce. Heat the oil in a nonstick saucepan, then add the onion and garlic. Sauté about 7-10 minutes. Add the tomatoes and pepper, bring to a boil. Reduce the heat and simmer, stirring occasionally, until slightly thickened, about 30 minutes. Serve with the steak slices.
8 servings:
6 weight watcher points, 271 calories, 11 grams fat, 5 grams saturated fat, 71 mg cholesterol, 728 mg sodium, 11 grams carbohydrates, 3 grams fiber, 31 grams protein, 181 mg calcium
Up and lunge 4 exit front (12)
Revolve back home (4)
v-step x 2 (hop the second) (8)
3 repeater knee off end with options (8)
What's for Dinner?
Stuffed Flank Steak with Tomato Sauce
2 slices whole wheat bread, made into crumbs
1 10oz package frozen chopped spinach, drained and thawed
1 roasted red pepper, finely chopped
½ cup mozzarella cheese, shredded
¼ cup grated Parmesan cheese
2 cloves garlic, chopped
1 egg white
1 ¼ tsp salt
2-pound flank steak, trimmed of all visible fat
1 tsp olive oil
1 small onion, chopped
1 can crushed tomatoes
¼ tsp ground pepper
1. Preheat the oven to 400 degrees. Spray the rack of a roasting pan with nonstick spray
2. Combine the bread crumbs, spinach, roasted pepper, cheeses, 1 of the garlic cloves, the egg white, and ½ tsp salt in a medium bowl
3. With a long thin knife held horizontal to your cutting board, split the steak in half lengthwise without cutting all the way through. Open the steak like a book. Sprinkle evenly with the remaining salt. Spread the stuffing over the steak, leaving a 1-inch border. Roll the steak up tightly from one long side. Secure with toothpicks. Place the steak on the rack in roasting pan and roast 1 hour. Remove from the oven and let stand 15 minutes, then cut into crosswise slices.
4. Meanwhile, prepare the tomato sauce. Heat the oil in a nonstick saucepan, then add the onion and garlic. Sauté about 7-10 minutes. Add the tomatoes and pepper, bring to a boil. Reduce the heat and simmer, stirring occasionally, until slightly thickened, about 30 minutes. Serve with the steak slices.
8 servings:
6 weight watcher points, 271 calories, 11 grams fat, 5 grams saturated fat, 71 mg cholesterol, 728 mg sodium, 11 grams carbohydrates, 3 grams fiber, 31 grams protein, 181 mg calcium
Wednesday, August 11, 2010
What's for Dinner, August 11, 2010
Pam did the first half today. Here is her block:
T-STep (8)
Shuffle turn x 2 (8)
L-Step (8)
Alt side leg x 2 (8)
What's for Dinner?
Roman-style Chicken
Recipe courtesy Giada De Laurentiis
4 servings
Ingredients
•4 skinless chicken breast halves, with ribs
•1/2 teaspoon salt, plus 1 teaspoon
•1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
•2 Tablespoons olive oil
•1 roasted red bell pepper, chopped
•3 ounces prosciutto, chopped
•2 cloves garlic, chopped
•1 (15-ounce) can diced tomatoes
•1/2 cup white wine
•1 tablespoon fresh thyme leaves
•1 teaspoon fresh oregano leaves
•1/2 cup chicken stock
•2 tablespoons capers
•1/4 cup chopped fresh flat-leaf parsley leaves
Directions
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
T-STep (8)
Shuffle turn x 2 (8)
L-Step (8)
Alt side leg x 2 (8)
What's for Dinner?
Roman-style Chicken
Recipe courtesy Giada De Laurentiis
4 servings
Ingredients
•4 skinless chicken breast halves, with ribs
•1/2 teaspoon salt, plus 1 teaspoon
•1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
•2 Tablespoons olive oil
•1 roasted red bell pepper, chopped
•3 ounces prosciutto, chopped
•2 cloves garlic, chopped
•1 (15-ounce) can diced tomatoes
•1/2 cup white wine
•1 tablespoon fresh thyme leaves
•1 teaspoon fresh oregano leaves
•1/2 cup chicken stock
•2 tablespoons capers
•1/4 cup chopped fresh flat-leaf parsley leaves
Directions
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
Wednesday, August 4, 2010
What's For Dinner, August 4, 2010
Well, first let me post Pam's block from Monday -- great block!
V-Step (4)
Mambo cha cha x 2 (8)
Curtsy walk around (8)
L-Step (4)
Across the top (4)
Knee home (4)
Now, here's my block for today:
V-Step (4)
Mambo cha cha (4)
Revolve 1/2 way (4)
Mambo cha cha (4)
Up and lunge x 2, exit home (8)
L-Step (8)
What's for Dinner?
Apple and Spinach Salad
2 Tbsp fresh lime juice
2 Tbsp fresh orange juice
2 tsp Dijon mustard
2 tsp honey
1/4 tsp salt
freshly ground black pepper to taste
1/2 cup thinly sliced red onion
8 cups fresh baby spinach (about 8 ounces)
1 large apple, cored and thinly sliced
1/4 cup (1 ounce) crumbled blue cheese
Combine juices, mustard, honey, salt and pepper in a small bowl and whisk together. Place onions and spinach in a large bowl. Add dressing and toss together. Top with blue cheese.
Serves: 6 - Per Serving:calories 60; total fat 2g; sat fat 1g; protein 3g; fiber 2g; sodium 251 mg; carbs 9g; 1 ww pts
V-Step (4)
Mambo cha cha x 2 (8)
Curtsy walk around (8)
L-Step (4)
Across the top (4)
Knee home (4)
Now, here's my block for today:
V-Step (4)
Mambo cha cha (4)
Revolve 1/2 way (4)
Mambo cha cha (4)
Up and lunge x 2, exit home (8)
L-Step (8)
What's for Dinner?
Apple and Spinach Salad
2 Tbsp fresh lime juice
2 Tbsp fresh orange juice
2 tsp Dijon mustard
2 tsp honey
1/4 tsp salt
freshly ground black pepper to taste
1/2 cup thinly sliced red onion
8 cups fresh baby spinach (about 8 ounces)
1 large apple, cored and thinly sliced
1/4 cup (1 ounce) crumbled blue cheese
Combine juices, mustard, honey, salt and pepper in a small bowl and whisk together. Place onions and spinach in a large bowl. Add dressing and toss together. Top with blue cheese.
Serves: 6 - Per Serving:calories 60; total fat 2g; sat fat 1g; protein 3g; fiber 2g; sodium 251 mg; carbs 9g; 1 ww pts
Subscribe to:
Comments (Atom)
