Pam has first half with this block:
Samba x 2 (6)
Up and lunge x 3 (10)
L-Step x 2 (16)
and here is my block 2, which adds on:
2 repeater knee walk back (8)
Walk the dog (8)
Knee straddle, knee home (8)
2 repeater side leg (8)
What's for Dinner?
Got this new recipe fromt the Hungry Girl website:
Baked Ziti
When you find yourself craving a hearty and decadent pasta dish, don't head out to your local Italian eatery -- make this! It's got real pasta and LOADS of flavor, plus it's much lighter than anything you'll pick up at a trattoria.
Ingredients:
5 oz. (about 1 1/2 cups) uncooked whole-wheat or high-fiber ziti or penne pasta
1 cup thinly sliced onion
2 cups chopped brown mushrooms
1 tbsp. chopped garlic
2 cups fresh spinach
3/4 cup low-fat/light ricotta cheese
2 tbsp. chopped fresh basil
1 1/2 cups canned crushed tomatoes
1/2 cup plus 2 tbsp. shredded part-skim mozzarella cheese, divided
2 tbsp. reduced-fat Parmesan-style grated topping
Directions:
Preheat oven to 375 degrees.
Prepare pasta al dente according to package directions. Drain well, place in a large bowl, and set aside.
Meanwhile, bring an extra-large skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until slightly softened, about 3 minutes. Add mushrooms and garlic, and raise temperature to medium high. Continue to cook, stirring often, until mushrooms are soft, about 3 minutes.
Add spinach to the skillet and, stirring often, cook until spinach has wilted and excess moisture has evaporated, about 8 minutes. Remove from heat, and stir in ricotta cheese and basil.
Transfer contents of the skillet to the bowl with the cooked pasta. Add tomatoes and 1/2 cup mozzarella cheese. Toss gently to mix.
Spray an 8" X 8" baking pan with nonstick spray, and carefully fill with contents of the bowl. Evenly top with Parm-style topping and remaining 2 tbsp. mozzarella cheese.
Bake in the oven until entire dish is hot and cheese on top has melted, about 15 minutes. Allow to cool slightly, and then serve and enjoy!
MAKES 4 SERVINGS
Serving Size: 1/4th of recipe
Calories: 286
Fat: 7g
Sodium: 455mg
Carbs: 41g
Fiber: 5g
Sugars: 7g
Protein: 16.5g
POINTS® value 6*
Wednesday, October 20, 2010
Wednesday, October 13, 2010
What's for Dinner, October 13, 2010
Good morning! Pam is out with a sore calf, so I've got you all to myself! Here's a big block for today:
L-Step (4)
Across the top x 2 (8)
Knee home (4)
Curtsy, mambo cha cha (8)
Curtsy, mambo cha cah (8)
Alt. kick x 2 (8)
Chasse over x 2 (8)
Knee straddle x 2 (8)
Shuffle turn x 2 (8)
What's for Dinner?
Lemon-Cheesecake Bars
Use fresh orange juice and zest instead of lemon for a different flavor profile.
Yield: Makes 8 servings (serving size: 1 bar)
BUTTER CRUST
1/3 cup butter, softened
1/4 cup firmly packed dark brown sugar
1/4 teaspoon salt
1/4 teaspoon ground mace or nutmeg
1 cup all-purpose flour
Vegetable cooking spray
LEMON FILLING
1 cup 1% low-fat cottage cheese
1 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon lemon zest
3 1/2 tablespoons fresh lemon juice
1/4 teaspoon baking powder
1 large egg
1 egg white
GARNISH
Lemon rind curl
1. Preheat oven to 350°. Prepare Crust: Beat first 4 ingredients at medium speed with an electric mixer until smooth. Add 1 cup flour, beating at low speed until well blended. Press mixture on bottom of an 8-inch square pan coated with cooking spray.
2. Bake at 350° for 20 minutes.
3. Meanwhile, prepare Filling: Process cottage cheese in a food processor 1 minute or until smooth, stopping to scrape down sides as needed. Add granulated sugar and next 6 ingredients, and process 30 seconds or until well blended. Pour filling over prepared crust.
4. Bake at 350° for 25 minutes or until set. (Edges will be lightly browned.) Cool 30 minutes. Cover and chill 8 hours. Cut into bars. Garnish, if desired.
Try This Twist!
Reduced-Sugar Lemon-Cheesecake Bars: Substitute brown sugar sweetener for brown sugar and granular sweetener for granulated sugar.
Note: We tested with Whey Low 100% All Natural Gold Brown Sugar Sweetener and Granular Sweetener.
Per bar: Calories 172; Fat 8.9g (sat 5.2g, mono 2.2g, poly 0.5g); Protein 6.2g; Carb 45.8g; Fiber 0.5g; Chol 45.1mg; Iron 1mg; Sodium 259mg; Calc 70mg
CALORIES 289 ; FAT 8.9g (sat 5.2g,mono 2.2g,poly 0.5g); CHOLESTEROL 45.1mg; CALCIUM 76mg; CARBOHYDRATE 47.5g; SODIUM 262mg; PROTEIN 6.2g; FIBER 0.5g; IRON 1.1mg
Southern Living, FEBRUARY 2010
L-Step (4)
Across the top x 2 (8)
Knee home (4)
Curtsy, mambo cha cha (8)
Curtsy, mambo cha cah (8)
Alt. kick x 2 (8)
Chasse over x 2 (8)
Knee straddle x 2 (8)
Shuffle turn x 2 (8)
What's for Dinner?
Lemon-Cheesecake Bars
Use fresh orange juice and zest instead of lemon for a different flavor profile.
Yield: Makes 8 servings (serving size: 1 bar)
BUTTER CRUST
1/3 cup butter, softened
1/4 cup firmly packed dark brown sugar
1/4 teaspoon salt
1/4 teaspoon ground mace or nutmeg
1 cup all-purpose flour
Vegetable cooking spray
LEMON FILLING
1 cup 1% low-fat cottage cheese
1 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon lemon zest
3 1/2 tablespoons fresh lemon juice
1/4 teaspoon baking powder
1 large egg
1 egg white
GARNISH
Lemon rind curl
1. Preheat oven to 350°. Prepare Crust: Beat first 4 ingredients at medium speed with an electric mixer until smooth. Add 1 cup flour, beating at low speed until well blended. Press mixture on bottom of an 8-inch square pan coated with cooking spray.
2. Bake at 350° for 20 minutes.
3. Meanwhile, prepare Filling: Process cottage cheese in a food processor 1 minute or until smooth, stopping to scrape down sides as needed. Add granulated sugar and next 6 ingredients, and process 30 seconds or until well blended. Pour filling over prepared crust.
4. Bake at 350° for 25 minutes or until set. (Edges will be lightly browned.) Cool 30 minutes. Cover and chill 8 hours. Cut into bars. Garnish, if desired.
Try This Twist!
Reduced-Sugar Lemon-Cheesecake Bars: Substitute brown sugar sweetener for brown sugar and granular sweetener for granulated sugar.
Note: We tested with Whey Low 100% All Natural Gold Brown Sugar Sweetener and Granular Sweetener.
Per bar: Calories 172; Fat 8.9g (sat 5.2g, mono 2.2g, poly 0.5g); Protein 6.2g; Carb 45.8g; Fiber 0.5g; Chol 45.1mg; Iron 1mg; Sodium 259mg; Calc 70mg
CALORIES 289 ; FAT 8.9g (sat 5.2g,mono 2.2g,poly 0.5g); CHOLESTEROL 45.1mg; CALCIUM 76mg; CARBOHYDRATE 47.5g; SODIUM 262mg; PROTEIN 6.2g; FIBER 0.5g; IRON 1.1mg
Southern Living, FEBRUARY 2010
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