I think this should be fun:
3 repeater side leg (8)
Revolving door (8)
Rocking horse to straddle (8)
2 repeater walk back (8)
L-Step x 2 (16)
3 squats rock back (8)
Jump shot x 2 (8)
What's for Dinner?
Chicken Tamale Casserole
This Chicken Tamale casserole is a quick and easy swap for more traditional tamales - but just as delicious!
"I came up with this Mexican dish to satisfy my cravings for the tamales I had at Mexican restaurants when I was growing up in Houston. Homemade tamale recipes are too time-consuming to prepare for weeknight meals, but I discovered a corn bread mix approximates the flavor." —Risë Minton, Smyrna, GA
Yield: 8 servings
1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream
1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
CALORIES 354 (36% from fat); FAT 14.1g (sat 7.1g,mono 3.3g,poly 1.2g); IRON 1.7mg; CHOLESTEROL 58mg; CALCIUM 179mg; CARBOHYDRATE 36.3g; SODIUM 620mg; PROTEIN 18.9g; FIBER 2.5g
Cooking Light, NOVEMBER 2008
Wednesday, September 29, 2010
What's for Dinner, September 29, 2010
I am up with the first half. I think this will be fun:
3 Repeater side leg (8)
Revolving door (8)
Rocking horse to straddle (8)
2 Repeater knee walk back (8)
L-Step x 2 (16)
3 quick squats, rock back (8)
a
3 Repeater side leg (8)
Revolving door (8)
Rocking horse to straddle (8)
2 Repeater knee walk back (8)
L-Step x 2 (16)
3 quick squats, rock back (8)
a
Wednesday, September 8, 2010
What's for Dinner, September 8, 2010
Pam had the first half today.
V-step (4)
Mambo cha cha x 2 (8)
Curtsy (4)
Walk forward (4)
L-Step (4)
Across the top (4)
Knee back home (4)
I did over the top with hop, A-Step, Diagonals, 3 repeater side legs with straddle, all working from a vertical step.
What's for Dinner?
Grilled Vegetable Quesadillas
Makes 4 servings, WW points each
1 small zucchini, sliced lengthwise into 4 slices
1 small yellow squash, sliced lengthwise into 4 slices
1 red bell pepper, seeded and cut into 8 pieces
1 green bell pepper, seeded and cut into 8 pieces
1 small red onion, peeled and cut into 4 slices
8 (6 inch) corn tortillas
1 cup shredded reduced-fat pepper jack cheese
Preheat the broiler. Line the broiler pan with foil, spray the foil with nonstick spray. Place the zucchini, yellow squash, red and green bell peppers, and the red onion on the broiler pan in a single layer. Broil 5 inches from the heat, until lightly charred, about 7 minutes on each side.
Preheat the oven to 450 degrees. Spray a baking sheet with nonstick spray. Arrange the vegetables on 4 of the tortillas. Top with the cheese and the remaining tortillas, lightly spray the tortilla tops with nonstick spray.
Place the quesadillas on the baking sheet and bake until hot and the cheese melts, about 7 minutes.
Per serving: 228 calories, 6 grams fat, 15 mg cholesterol, 236 mg sodium, 33 grams carbohydrates, 5 grams fiber, 13 grams protein
V-step (4)
Mambo cha cha x 2 (8)
Curtsy (4)
Walk forward (4)
L-Step (4)
Across the top (4)
Knee back home (4)
I did over the top with hop, A-Step, Diagonals, 3 repeater side legs with straddle, all working from a vertical step.
What's for Dinner?
Grilled Vegetable Quesadillas
Makes 4 servings, WW points each
1 small zucchini, sliced lengthwise into 4 slices
1 small yellow squash, sliced lengthwise into 4 slices
1 red bell pepper, seeded and cut into 8 pieces
1 green bell pepper, seeded and cut into 8 pieces
1 small red onion, peeled and cut into 4 slices
8 (6 inch) corn tortillas
1 cup shredded reduced-fat pepper jack cheese
Preheat the broiler. Line the broiler pan with foil, spray the foil with nonstick spray. Place the zucchini, yellow squash, red and green bell peppers, and the red onion on the broiler pan in a single layer. Broil 5 inches from the heat, until lightly charred, about 7 minutes on each side.
Preheat the oven to 450 degrees. Spray a baking sheet with nonstick spray. Arrange the vegetables on 4 of the tortillas. Top with the cheese and the remaining tortillas, lightly spray the tortilla tops with nonstick spray.
Place the quesadillas on the baking sheet and bake until hot and the cheese melts, about 7 minutes.
Per serving: 228 calories, 6 grams fat, 15 mg cholesterol, 236 mg sodium, 33 grams carbohydrates, 5 grams fiber, 13 grams protein
Wednesday, September 1, 2010
What's for Dinner, September 1, 2010
Great class this morning! Here's what we did:
L-Step off end (4)
Front kick (4)
Alt side leg x 2, facing end (8)
Up and lunge twice, straddle down (8)
2 repeater, walk back (8)
What's for Dinner?
Spinach-Parmesan Dip
At first, the spinach will seem to overflow in the skillet, but keep stirring--as it begins to wilt, it reduces in volume. Serve this creamy dip with crudités or hearty wheat crackers.
Yield: 2 cups (serving size: 1/4 cup)
1 teaspoon olive oil
3 garlic cloves, chopped
1/4 teaspoon salt
1 (10-ounce) package fresh spinach
1/2 cup basil leaves, loosely packed
1/3 cup (about 3 ounces) 1/3-less-fat cream cheese, softened
1/8 teaspoon black pepper
1/3 cup plain fat-free yogurt
1/4 cup (1 ounce) grated fresh Parmesan cheese
Heat olive oil in a large skillet over medium-high heat. Add garlic; sauté 1 minute. Add salt and spinach; sauté 3 minutes or until the spinach wilts. Place spinach mixture in a colander, pressing until mixture is barely moist.
Place spinach mixture, basil, cream cheese, and pepper in a food processor; process until smooth. Spoon spinach mixture into a medium bowl. Add yogurt and Parmesan; stir to combine. Chill.
CALORIES 63 (60% from fat); FAT 4.2g (sat 2.3g,mono 1.4g,poly 0.2g); IRON 1.1mg; CHOLESTEROL 11mg; CALCIUM 112mg; CARBOHYDRATE 3g; SODIUM 209mg; PROTEIN 4.1g; FIBER 0.9g
L-Step off end (4)
Front kick (4)
Alt side leg x 2, facing end (8)
Up and lunge twice, straddle down (8)
2 repeater, walk back (8)
What's for Dinner?
Spinach-Parmesan Dip
At first, the spinach will seem to overflow in the skillet, but keep stirring--as it begins to wilt, it reduces in volume. Serve this creamy dip with crudités or hearty wheat crackers.
Yield: 2 cups (serving size: 1/4 cup)
1 teaspoon olive oil
3 garlic cloves, chopped
1/4 teaspoon salt
1 (10-ounce) package fresh spinach
1/2 cup basil leaves, loosely packed
1/3 cup (about 3 ounces) 1/3-less-fat cream cheese, softened
1/8 teaspoon black pepper
1/3 cup plain fat-free yogurt
1/4 cup (1 ounce) grated fresh Parmesan cheese
Heat olive oil in a large skillet over medium-high heat. Add garlic; sauté 1 minute. Add salt and spinach; sauté 3 minutes or until the spinach wilts. Place spinach mixture in a colander, pressing until mixture is barely moist.
Place spinach mixture, basil, cream cheese, and pepper in a food processor; process until smooth. Spoon spinach mixture into a medium bowl. Add yogurt and Parmesan; stir to combine. Chill.
CALORIES 63 (60% from fat); FAT 4.2g (sat 2.3g,mono 1.4g,poly 0.2g); IRON 1.1mg; CHOLESTEROL 11mg; CALCIUM 112mg; CARBOHYDRATE 3g; SODIUM 209mg; PROTEIN 4.1g; FIBER 0.9g
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