Here's todays blocks. When we did these a year ago, they were quite challenging! Let's see what difference a year makes.
Block one
Walk the dog (8)
Stomp and pivot (4)
Shuffle straddle x 3 (12)
Jump shot x 2 (8)
Block two
Curtsy x 2 (8)
2 repeater box (8)
Up up double lunge exit (8)
Alt. side leg x 2 (8)
What's for Dinner?
Satsuma Vodka-tini
Yield: 10 cocktails
1 cup fresh cranberries
1 cup vodka
1/2 cup sugar
4 satsumas
3/4 cup Grand Marnier
1/4 cup lime juice
Combine cranberries, vodka, sugar, and satsumas in a food processor; process until pureed. Refrigerate 8 hours or overnight. Strain mixture through a cheesecloth-lined sieve over a bowl, pressing to extract juice. Discard solids. Stir in Grand Marnier and lime juice. Place 1 cup satsuma mixture in a martini shaker with 1/2 cup crushed ice; shake. Strain mixture into 2 martini glasses. Repeat procedure to yield 10 cocktails.
CALORIES 187 ; FAT 0.2g (sat 0g); SODIUM 2mg
Cooking Light, NOVEMBER 2010
Wednesday, November 24, 2010
Wednesday, November 17, 2010
What's for Dinner 11/17/10
Pam's Block 1:
L-Step (4)
Split basic home (8)
Alt. Knee (4)
T-Step (8)
Alt. Knee x 2 (8)
Block 2:
Shuffle turn x 4 (opt. shuffle on top) (16)
Rocking horse x 2 (16)
Block 3:
Up and lunge 6, exit north (16)
Straddle (4)
Cut the corner (4)
Alt kick x 2 (8)
What's for Dinner?
Bananas Foster Bread
This adult interpretation switches all of the sugar to brown sugar and cooks the mashed bananas with butter and cognac or dark rum. And it's topped with a slightly boozy glaze.
Yield: 16 servings (serving size: 1 slice)
1 1/2 cups mashed ripe banana
1 cup packed brown sugar, divided
6 tablespoons butter, melted and divided
1/4 cup cognac or dark rum, divided
1/3 cup plain fat-free yogurt
2 large eggs
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Cooking spray
1/3 cup powdered sugar
1. Preheat oven to 350°.
2. Combine banana, 1/2 cup brown sugar, 5 tablespoons butter, and 3 tablespoons cognac in a nonstick skillet. Cook over medium heat until mixture begins to bubble. Remove from heat; cool. Place banana mixture in a large bowl. Add yogurt, remaining 1/2 cup brown sugar, and eggs. Beat with a mixer at medium speed.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; place on wire rack.
4. Combine remaining 1 tablespoon melted butter, remaining 1 tablespoon cognac, and powdered sugar; stir until well blended. Drizzle over the warm bread.
CALORIES 194 ; FAT 5.8g (sat 3g,mono 1.5g,poly 0.9g); CHOLESTEROL 34mg; CALCIUM 32mg; CARBOHYDRATE 31.1g; SODIUM 181mg; PROTEIN 2.9g; FIBER 1.5g; IRON 1.1mg
Cooking Light, OCTOBER 2010
L-Step (4)
Split basic home (8)
Alt. Knee (4)
T-Step (8)
Alt. Knee x 2 (8)
Block 2:
Shuffle turn x 4 (opt. shuffle on top) (16)
Rocking horse x 2 (16)
Block 3:
Up and lunge 6, exit north (16)
Straddle (4)
Cut the corner (4)
Alt kick x 2 (8)
What's for Dinner?
Bananas Foster Bread
This adult interpretation switches all of the sugar to brown sugar and cooks the mashed bananas with butter and cognac or dark rum. And it's topped with a slightly boozy glaze.
Yield: 16 servings (serving size: 1 slice)
1 1/2 cups mashed ripe banana
1 cup packed brown sugar, divided
6 tablespoons butter, melted and divided
1/4 cup cognac or dark rum, divided
1/3 cup plain fat-free yogurt
2 large eggs
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Cooking spray
1/3 cup powdered sugar
1. Preheat oven to 350°.
2. Combine banana, 1/2 cup brown sugar, 5 tablespoons butter, and 3 tablespoons cognac in a nonstick skillet. Cook over medium heat until mixture begins to bubble. Remove from heat; cool. Place banana mixture in a large bowl. Add yogurt, remaining 1/2 cup brown sugar, and eggs. Beat with a mixer at medium speed.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; place on wire rack.
4. Combine remaining 1 tablespoon melted butter, remaining 1 tablespoon cognac, and powdered sugar; stir until well blended. Drizzle over the warm bread.
CALORIES 194 ; FAT 5.8g (sat 3g,mono 1.5g,poly 0.9g); CHOLESTEROL 34mg; CALCIUM 32mg; CARBOHYDRATE 31.1g; SODIUM 181mg; PROTEIN 2.9g; FIBER 1.5g; IRON 1.1mg
Cooking Light, OCTOBER 2010
Wednesday, November 3, 2010
What's for Dinner, 11/3/2010
Here are Pam's Blocks:
Spider(8)
shuffle turn 2X (8)
boomarang (8)
repeater (8)
Block 2:
mambo cha cha 2X (8)
V step 2X (8)
A step 2X (8)
L step (8)
And my Block:
Soccer kick x 2 (8)
3 repeater jump shot (8)
2 repeater, step knee step knee on floor (8)
2 repeater, step knee step knee on floor (8)
*opt to change step knees to karate kicks
And here's what's for dinner:
Eggplant Parmesan
Use whole-wheat panko in this recipe; the regular type became soggy in a test.
Yield: 10 servings (serving size: 1 slice)
Eggplant:
2 large eggs, lightly beaten
1 tablespoon water
2 cups whole-wheat panko (Japanese breadcrumbs)
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
Cooking spray
Filling:
1/2 cup torn fresh basil
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1/2 teaspoon crushed red pepper
1 1/2 teaspoons minced garlic
1/4 teaspoon salt
1 (16-ounce) container part-skim ricotta cheese
1 large egg, lightly beaten
Remaining ingredients:
1 (24-ounce) jar premium pasta sauce
1/4 teaspoon salt
8 ounces thinly sliced mozzarella cheese
3/4 cup (3 ounces) finely grated fontina cheese
1. Preheat oven to 375°.
2. To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.
3. To make filling, combine basil and next 6 ingredients (through egg).
4. To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.
CALORIES 318 ; FAT 15.1g (sat 8.2g,mono 2.7g,poly 0.6g); CHOLESTEROL 99mg; CALCIUM 365mg; CARBOHYDRATE 26.8g; SODIUM 655mg; PROTEIN 19.3g; FIBER 4.8g; IRON 1.6mg
Cooking Light, SEPTEMBER 2010
Spider(8)
shuffle turn 2X (8)
boomarang (8)
repeater (8)
Block 2:
mambo cha cha 2X (8)
V step 2X (8)
A step 2X (8)
L step (8)
And my Block:
Soccer kick x 2 (8)
3 repeater jump shot (8)
2 repeater, step knee step knee on floor (8)
2 repeater, step knee step knee on floor (8)
*opt to change step knees to karate kicks
And here's what's for dinner:
Eggplant Parmesan
Use whole-wheat panko in this recipe; the regular type became soggy in a test.
Yield: 10 servings (serving size: 1 slice)
Eggplant:
2 large eggs, lightly beaten
1 tablespoon water
2 cups whole-wheat panko (Japanese breadcrumbs)
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
Cooking spray
Filling:
1/2 cup torn fresh basil
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1/2 teaspoon crushed red pepper
1 1/2 teaspoons minced garlic
1/4 teaspoon salt
1 (16-ounce) container part-skim ricotta cheese
1 large egg, lightly beaten
Remaining ingredients:
1 (24-ounce) jar premium pasta sauce
1/4 teaspoon salt
8 ounces thinly sliced mozzarella cheese
3/4 cup (3 ounces) finely grated fontina cheese
1. Preheat oven to 375°.
2. To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.
3. To make filling, combine basil and next 6 ingredients (through egg).
4. To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.
CALORIES 318 ; FAT 15.1g (sat 8.2g,mono 2.7g,poly 0.6g); CHOLESTEROL 99mg; CALCIUM 365mg; CARBOHYDRATE 26.8g; SODIUM 655mg; PROTEIN 19.3g; FIBER 4.8g; IRON 1.6mg
Cooking Light, SEPTEMBER 2010
Monday, November 1, 2010
What's for Dinner, October 27, 2010
Here's my Block:
Curtsy x 2 (8)
2 repeater box (8)
Split basic (8)
Alt. side leg x 2 (8)
Walk Tigger, walk Sally (16)
Shuffle straddle x 2 (8)
Jump Shot x 2 (8)
What's For Dinner? Dessert!
Pecan-Topped Pumpkin Bread
This recipe makes two loaves. Freeze the extra bread, tightly wrapped in plastic wrap, for up to one month. Omit the nuts or substitute chopped walnuts, if you prefer. Check the bread after 50 minutes of baking--you may need to cover the loaves with aluminum foil for the last 10 minutes to prevent overbrowning.
Yield: 2 loaves; 12 servings per loaf (serving size: 1 slice)
3 1/3 cups all-purpose flour (about 15 ounces)
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 cups granulated sugar
1/2 cup egg substitute
1/2 cup canola oil
1/2 cup low-fat buttermilk
2 large eggs
2/3 cup water
1 (15-ounce) can pumpkin
Cooking spray
1/3 cup chopped pecans
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl.
Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined. Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
CALORIES 198 (30% from fat); FAT 6.6g (sat 0.7g,mono 3.6g,poly 1.9g); IRON 1.4mg; CHOLESTEROL 18mg; CALCIUM 53mg; CARBOHYDRATE 32.3g; SODIUM 287mg; PROTEIN 3.4g; FIBER 1.2g
Curtsy x 2 (8)
2 repeater box (8)
Split basic (8)
Alt. side leg x 2 (8)
Walk Tigger, walk Sally (16)
Shuffle straddle x 2 (8)
Jump Shot x 2 (8)
What's For Dinner? Dessert!
Pecan-Topped Pumpkin Bread
This recipe makes two loaves. Freeze the extra bread, tightly wrapped in plastic wrap, for up to one month. Omit the nuts or substitute chopped walnuts, if you prefer. Check the bread after 50 minutes of baking--you may need to cover the loaves with aluminum foil for the last 10 minutes to prevent overbrowning.
Yield: 2 loaves; 12 servings per loaf (serving size: 1 slice)
3 1/3 cups all-purpose flour (about 15 ounces)
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 cups granulated sugar
1/2 cup egg substitute
1/2 cup canola oil
1/2 cup low-fat buttermilk
2 large eggs
2/3 cup water
1 (15-ounce) can pumpkin
Cooking spray
1/3 cup chopped pecans
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl.
Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined. Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
CALORIES 198 (30% from fat); FAT 6.6g (sat 0.7g,mono 3.6g,poly 1.9g); IRON 1.4mg; CHOLESTEROL 18mg; CALCIUM 53mg; CARBOHYDRATE 32.3g; SODIUM 287mg; PROTEIN 3.4g; FIBER 1.2g
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