Christmas party today! The presents are ready to go (finally, I had mucho technical difficulties!). Pam is doing first half:
Block 1
Mambo off the end (4)
Criss Cross without taps (8)
Knee home (4)
Tap out x 2 (8)
three repeater knee (8)
This block doesnt change leads
Block 2
Revolving door (8)
Knee straddle around the world (16)
L Step (8)
This block changes leads
Block 3
Shuffle turn x 2 (8)
3 squat jumps and rock (8)
Side leg alt (8)
Curtsy x 2 opt to take it around the world (8)
We hope to see you at the party!
Wednesday, December 15, 2010
Wednesday, December 8, 2010
What's For Dinner 12/9/10
Pam is out today so I'm doing these two blocks:
Block 1
V-step x 3 (12)
Alt. Knee(4)
Curtsy, alt. Knee, curtsy, alt. Knee (16)
Block 2
Shuffle turn boomerang x 2 (16)
Up and lunge twice, around the world (16)
What's for Dinner?
French Onion Soup
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 1-1/2 cups • Calories: 295 • Points: 6.5
2 pounds yellow onions, sliced thin
3 tbsp unsalted butter
2 tbsp flour
1 bay leaf
1/2 tsp dried thyme
1/8 cup dry sherry
1/4 cup Cognac or brandy
1/4 cups good white wine
9 cups beef stock
kosher salt and freshly ground pepper, to taste
6 slices toasted Italian bread
6 slices Alpine Lace Swiss
In a large pot, sauté the onions with the butter, until soft and golden, about 20 minutes. Add flour, mixing well another 2-3 minutes. Add thyme, bay leaf, sherry, wine and brandy, and simmer uncovered for 10 more minutes.
Add the beef stock, salt & pepper to taste, reduce heat. Cover and simmer gently for about 20 minutes. Remove bay leaf and ladle 1-1/2 cups soup into 6 oven-proof bowls. Place bowls on a baking sheet. Place sliced toasted bread rounds into each bowl and top bread with cheese. Broil 2 to 3 minutes, until cheese melts.
Block 1
V-step x 3 (12)
Alt. Knee(4)
Curtsy, alt. Knee, curtsy, alt. Knee (16)
Block 2
Shuffle turn boomerang x 2 (16)
Up and lunge twice, around the world (16)
What's for Dinner?
French Onion Soup
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 1-1/2 cups • Calories: 295 • Points: 6.5
2 pounds yellow onions, sliced thin
3 tbsp unsalted butter
2 tbsp flour
1 bay leaf
1/2 tsp dried thyme
1/8 cup dry sherry
1/4 cup Cognac or brandy
1/4 cups good white wine
9 cups beef stock
kosher salt and freshly ground pepper, to taste
6 slices toasted Italian bread
6 slices Alpine Lace Swiss
In a large pot, sauté the onions with the butter, until soft and golden, about 20 minutes. Add flour, mixing well another 2-3 minutes. Add thyme, bay leaf, sherry, wine and brandy, and simmer uncovered for 10 more minutes.
Add the beef stock, salt & pepper to taste, reduce heat. Cover and simmer gently for about 20 minutes. Remove bay leaf and ladle 1-1/2 cups soup into 6 oven-proof bowls. Place bowls on a baking sheet. Place sliced toasted bread rounds into each bowl and top bread with cheese. Broil 2 to 3 minutes, until cheese melts.
Wednesday, December 1, 2010
What's for Dinner 12/1/10
Two blocks from Pam:
Block 1 (does not change leads)
V step (4)
mambo cha cha (4)
two repeaters walk back (8)
Rocking horse straddle (8)
rocking horse exit (8)
Block Two (changes leads)
Knee straddle around the world (16)
Knee off the end across the top two times. Knee home. (16)
And my block Three (doesn't change)
Jump shot x 2 (8)
Soccer kick x 2 (8)
Call him safe (8)
Football run (8)
4 slalom squats, 3 repeater exit (16)
4 slalom squats, 3 repeater exit (16)
What's for Dinner?
"The Right Stuff" If you're planning your Turkey Day menu, you might want to take a moment to check out this new recipe. With homey, seasonal flavors like apple and cranberry mixed with sweet-n-savory cornbread, you kinda NEED to make room for this guilt-free dish in the lineup...
Ingredients:
Cornbread
1/2 cup all-purpose flour
1/3 cup yellow cornmeal
1/4 cup granulated sugar
1/2 tbsp. baking powder
1/8 tsp. salt
3/4 cup canned cream-style corn
1/3 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/3 cup fat-free plain Greek yogurt (like Fage Total 0%)
Stuffing
1 large Fuji apple, cored and chopped
1 sweet onion, chopped
1 1/2 cups chopped celery
1 tsp. chopped garlic
4 slices light bread
1/4 cup sweetened dried cranberries
2 cups fat-free chicken broth
1/2 tsp. dried sage
1/4 tsp. dried thyme
1/8 tsp. salt
1/8 tsp. black pepper
Directions:
To make the cornbread, preheat oven to 375 degrees. Spray a loaf pan with nonstick spray and set aside.
In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt. Mix well and set aside.
In a medium bowl, combine corn, egg substitute, and yogurt. Whisk thoroughly. Add mixture to the large bowl and stir until completely mixed.
Pour batter into the loaf pan and bake in the oven for about 25 minutes, until a toothpick inserted into the center comes out clean.
Allow cornbread to cool completely. For speedier cooling, remove it from the pan once slightly cooled.
To make the stuffing, set oven temperature to 350 degrees. Spray a 13" X 9" baking pan with nonstick spray and set aside.
Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add apple, onion, celery, and garlic. Stirring often, cook until softened, about 5 minutes. Transfer to a large bowl and set aside.
Lightly toast bread slices. Meanwhile, chop cranberries and add to the large bowl. Tear toasted bread into bite-sized pieces and add to the bowl as well.
Crumble cornbread into pieces and add to the bowl. Add broth and spices, and gently stir to combine. Transfer contents to the baking pan.
Bake in the oven until firm, 35 - 40 minutes. Let cool slightly before serving. Enjoy!
MAKES 8 SERVINGS
Serving Size: 1 heaping cup
Calories: 159
Fat: 0.5g
Sodium: 375mg
Carbs: 34g
Fiber: 3.5g
Sugars: 15g
Protein: 5g
POINTS® value 3*
Block 1 (does not change leads)
V step (4)
mambo cha cha (4)
two repeaters walk back (8)
Rocking horse straddle (8)
rocking horse exit (8)
Block Two (changes leads)
Knee straddle around the world (16)
Knee off the end across the top two times. Knee home. (16)
And my block Three (doesn't change)
Jump shot x 2 (8)
Soccer kick x 2 (8)
Call him safe (8)
Football run (8)
4 slalom squats, 3 repeater exit (16)
4 slalom squats, 3 repeater exit (16)
What's for Dinner?
"The Right Stuff" If you're planning your Turkey Day menu, you might want to take a moment to check out this new recipe. With homey, seasonal flavors like apple and cranberry mixed with sweet-n-savory cornbread, you kinda NEED to make room for this guilt-free dish in the lineup...
Ingredients:
Cornbread
1/2 cup all-purpose flour
1/3 cup yellow cornmeal
1/4 cup granulated sugar
1/2 tbsp. baking powder
1/8 tsp. salt
3/4 cup canned cream-style corn
1/3 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/3 cup fat-free plain Greek yogurt (like Fage Total 0%)
Stuffing
1 large Fuji apple, cored and chopped
1 sweet onion, chopped
1 1/2 cups chopped celery
1 tsp. chopped garlic
4 slices light bread
1/4 cup sweetened dried cranberries
2 cups fat-free chicken broth
1/2 tsp. dried sage
1/4 tsp. dried thyme
1/8 tsp. salt
1/8 tsp. black pepper
Directions:
To make the cornbread, preheat oven to 375 degrees. Spray a loaf pan with nonstick spray and set aside.
In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt. Mix well and set aside.
In a medium bowl, combine corn, egg substitute, and yogurt. Whisk thoroughly. Add mixture to the large bowl and stir until completely mixed.
Pour batter into the loaf pan and bake in the oven for about 25 minutes, until a toothpick inserted into the center comes out clean.
Allow cornbread to cool completely. For speedier cooling, remove it from the pan once slightly cooled.
To make the stuffing, set oven temperature to 350 degrees. Spray a 13" X 9" baking pan with nonstick spray and set aside.
Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add apple, onion, celery, and garlic. Stirring often, cook until softened, about 5 minutes. Transfer to a large bowl and set aside.
Lightly toast bread slices. Meanwhile, chop cranberries and add to the large bowl. Tear toasted bread into bite-sized pieces and add to the bowl as well.
Crumble cornbread into pieces and add to the bowl. Add broth and spices, and gently stir to combine. Transfer contents to the baking pan.
Bake in the oven until firm, 35 - 40 minutes. Let cool slightly before serving. Enjoy!
MAKES 8 SERVINGS
Serving Size: 1 heaping cup
Calories: 159
Fat: 0.5g
Sodium: 375mg
Carbs: 34g
Fiber: 3.5g
Sugars: 15g
Protein: 5g
POINTS® value 3*
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