Curious about Zumba??

Here's a great link to the basic steps and a few routines that you can easily access for free from youtube. Enjoy!
http://www.squidoo.com/100-zumba-workouts

50 Ideas for Losing Weight

50 ideas for Losing Weight Courtesy of Reader's Digest

Which ones do you currently do? Which ones could you add in slowly, maybe one or two each week to see small changes?

Dr. Pepper Rib recipe

Here it is, and so delicious! Courtesy of Men's Health Magazine. We usually pair it with homemade light potato salad, regular salad, baked beans, or corn :)


Serves 4

Ingredients:
2 racks baby back ribs
1 (2L) bottle Dr. Pepper
1/4 c. salt
1 tbs. chilli powder
1/2 tbs. canola or vegetable oil
1/2 onion, minced
1 clove garlic, minced
1/2 c. ketchup
2 tbs. worcestershire sauce
2 tbs. cider vinegar
1/8 tsp. cayenne pepper

Directions

1.

Place the ribs in a large baking dish. Pour in Dr Pepper to cover them, reserving at least 1/2 cup for the sauce. Add the salt and soak the ribs in the fridge overnight (or at least 2 hours).

2.

Heat the oven to 350°F. Remove the ribs from the liquid, dry them, and rub with the chili powder. Place them on a baking dish, add 1 cup of water, and cover tightly with foil. Cook for 2 hours, until the meat nearly falls off the bone.

3.

For the barbecue sauce, heat the oil in a saucepan over medium heat. Saute the onion and garlic until they're soft and fragrant, and add the ketchup, Worcestershire, vinegar, cayenne, and 1/2 cup of Dr Pepper. Simmer for 15 to 20 minutes, or until the sauce thickens.

4.

Fire up the grill, and brush the ribs with sauce. When the grill is hot, cook them bone side down on a cooler part for 10 to 15 minutes. Flip them and cook until lightly charred and smoky. Remove, and brush on more sauce.

March's Recipes

Here are the recipe's for March 1-15th :)

Whole Wheat Pizza x2--See recipe on this blog

Turkey Tacos x2- We use Jenni-O instead :)

Fettucini Alfredo

Simple chicken-(we use chicken broth instead of wine) and paired with pasta with broccoli

Crock Pot Chicken Enchilada Soup

5 Spice Chicken with Brown Rice Veggie Salad

Turkey Breast, Brussel Sprouts and Scalloped Potatoes

NY Strip Steak marinated in A1 and Montreal Seasoning served with Roasted Green Beans and Salad

Spaghetti w/turkey meat sauce

Breakfast-Scrambled Eggs, Turkey Sausage and Whole Wheat Toast

Eating Out

Recipes for this week

All recipes will feed roughly 6-8 people. we usually keep the leftovers for lunch for the week :)

 

 

Dilled Chicken and Potatoes Recipe
1-14 1/2 oz can of chicken broth, 1/4 cup set aside
1/4 cup cornstarch or flour
1 tbs. prepared mustard
1 tsp salt
1/2 tsp pepper
1 onion, sliced
1 lb red potatoes quartered
1-10oz pkg frozed green beans, thawed and drained
... 2 tbs oil 6-8 boneless skinless chx breasts
1tbs fresh or dried dill

In large bowl, combine 1/4 cup broth, conrstarch, mustard, salt and pepper and set aside. Place onion, potatoes, green beans in slow cooker. In skillet, brown the chicken in the oil, then remove and drail. Place the chicken in the crockpot and pour remaining broth from can into the pan. Bring to boil, then slowly add in broth and cornstarch mixture. Cook stiring constantly for 1 minute. Pour liquid into crockpot, top with dill, and stir. Cover, cook on low 8 hrs or high 4 hrs.

 

Coq a Vin

5 slices bacon

2/3 cup green onions, sliced

6 chicken breast halves

1 onion, chopped

1/4 pound whole mushrooms

8 small new potatoes

1 clove garlic, minced

1 tsp salt

1/2 tsp pepper

1/2 tsp dried thyme

1/2 cup chicken broth

1/2 cup Burgundy Wine--We are using Pinot Noir

 

In large skillet, saute the diced bacon and green onions until the bacon is crisp. remove and drain well, then add chicken breasts to the skillet and brown on both sides. remove the chicken and set it aside. Put the onion, mushrooms, potatoes and garlic in the crock pot. Add the browned chicken pieces, bacon and green onions, salt, pepper, thyme, and chicken broth. Cover and cook on high 4 hours or love 4 hours. **add the burgundy wine the last hour of cooking**

 

Turkey Tacos

1 lb ground turkey

taco seasoning mix

chopped lettuce and tomatoes for toppings

light or fat free sour cream (optional)

salsa

low fat shredded cheddar cheese

1 pkg shells or romaine lettuce that can be used as a shell

 

Brown turkey in a medium size pan. Add in the seasoning mix along with any water that is stated on pkg. Stir together on medium low until water is absorbed. Serve with tomatoes, cheese, lettuce, salsa, and sour cream if desired.

 

Slow Cooker Roast Beef

3-4 lbs. Roast (any beef roast will do)

1 pkg onion soup mix

1 onion, chopped

1 tbs garlic

1 can cream of mushroom soup (milk or water to mix with it)

1/2 bag of baby carrots

5 or 6 red potatoes

1 tsp salt

1/2 tsp pepper

Motreal Steak Seasoning (optional)

 

Wash and cut up potatoes then place in slow cooker. Add in onion, carrots,  and garlic. Place roast on top of these in slow cooker. Then add in the onion soup mix, cream of mushroom soup mixed together with one can water OR milk, salt and pepper and seasoning. Stir and cover. Cook on High 3-4 hours or low 8-9 hours.

 

Homemade Pizza

1 whole wheat crust

1 can pizza sauce

1 bag shredded mozzerella cheese

1/4 bag turkey pepperoni

1/2 green pepper, chopped

1/2 onion, chopped

1/2 tomato, chopped and seeds taken out

garlic salt if desired to flavor the crust

 

Crust will be cooked using box or bag directions. Place the crust on a sprayed cookie sheet. Layer it with a small amount of sauce--about 1/2 a cup. Then add on your toppings--green pepper, onion, tomatoes, pepperoni. Cover with half to 3/4 of the bag of cheese. Place in oven using pkg directions and cook till cheese is melted. Serve.

 

Chicken Stir Fry

• 1 tablespoon vegetable oil
• 1 tablespoon sesame oil
• 2 pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
• 1 bunch broccoli, cut into florets
• 1 package shiitake mushrooms
• 2 to 3 carrots, thinly sliced
• 1 red bell pepper, chopped
• 1 cup onion, diced
• 1 (8-ounce) can sliced water chestnuts, drained
• 1 cup chicken broth
• 1/4 cup hoisin sauce
• 1 tablespoon soy sauce
• 1 teaspoon powdered ginger
• 2 tablespoons cornstarch
• Serving suggestion: Hot, cooked rice noodles

In a large skillet, heat the oils over medium-high heat. Add the chicken and cook for 4 to 5 minutes or until lightly browned. Add broccoli, mushrooms, carrots, pepper, and onion and cook an additional 5 minutes, stirring frequently. Stir in the water chestnuts. In a small bowl, combine broth, hoisin sauce, soy sauce, ginger, and cornstarch. Add to chicken mixture and bring to a boil over medium-high heat. Reduce heat to medium to medium-low, and simmer for 4 to 5 minutes, or until sauce thickens. Serve over hot, cooked rice noodles.

Self Challenge Part 2

In addition to drinking more water and trying to work out each day for 30 minutes, I am also making simple switches in my diet. A great way to do this is to add in fruits/veggies with each meal. For example, berries in oatmeal or whole wheat pancakes. Sandwich on thin bread with lettuce, spinach, tomatoes, onions, peppers, etc...Veggies with low fat dip, cottage cheese, hummus, or salsa instead of chips is another good way. Fruit for snacks throughout the day--dehydrated, fresh, cut up with sugar free or fat free cool whip, in yogurt, raisins, etc....

Really Cool Accountability Website

Upon reading my January issue of Cosmo, I came across a really neat website. It is called http://www.dailyfeats.com/. When you log on, it asks you a few questions about things you want to change and what things you have accomplished. Each time you accomplish one of your goals, it gives you so many points. You collect points to redeem for gift cards or to donate towards charitable organizations. It is really neat! If you sign up, you are welcome to add me as a health buddy. :)