Hey Blushing Ladies
I went out last night and KILLED my diet. I'm talking chocolate bread pudding for dessert, wings, the whole nine. So I really have to step up my workout game. Although it hurts, I figured that I’ll start my football suicides routine.
You start at the endzone, sprint to the 10 yard line, then run back. Sprint to the 20 yard line, run back to the end zone. See how long it takes you to finish the whole field. For those of us who aren’t super athletes, you may not be able to finish the whole field during the first workout, but it’s a great way to track progression. Your cardio will build up in no time. Here are some great ways to work the suicides:
- Track your time and try to beat your best time.
- Take a group of your workout buddies and encourage each other to beat the best time.
- Competitive? Compete with your workout buddies each week to see who wins. The winner picks someone to cook a healthy dinner for the group.
- No football field nearby? If you live in a subdivision, use every other house and/or drive way as a marker. How long does it take before you circle your entire street or subdivision. I’ve also included a video that I found on Youtube on how to use the lines in a parking lot as a marker.
*Please note, if you are reading this via email and can't see the video, please visit our site at www.blushblog.com to see the video.
Here’s a great meal idea that you can cook for just you, your family, or a group of your workout buddies if you happen to lose the suicides challenge. I came across it on the Food Network website.
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (1/2 cup)
- 2 to 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes, preferably organic
- 1 tablespoon balsamic vinegar
- Salt to taste
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped fresh basil leaves
- Cooking spray
- 4 thin chicken cutlets (about 1 1/4 pounds total)
- Salt to taste
- 2 large egg whites
- 6 tablespoons dry Italian bread crumbs
- 2 tablespoons grated Parmesan
- 3 tablespoons all-purpose flour
- 4 to 5 teaspoons olive oil
- 1/2 cup part-skim shredded mozzarella cheese
Click here to see how it's made.
Tomato Sauce: Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook until softened and lightly browned, about 5 minutes. Add the garlic and cook until fragrant, about 1 to 2 minutes. Add the tomatoes, vinegar, salt, and red pepper flakes; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended and the sauce begins to thicken slightly, about 10 minutes. Remove from the heat; stir in the basil.
Chicken: Preheat the oven to 425 degrees F. Spray a 9 by 13-inch baking dish with cooking spray. Sprinkle the cutlets with the salt. Lightly beat the egg whites in a medium bowl. Combine the bread crumbs and Parmesan on a sheet of waxed paper. Spread the flour on another sheet of waxed paper. Working with 1 piece of chicken at a time, dip both sides into the flour, shaking off excess. Dip each piece into the egg whites, shaking off excess, and then press both sides into the breading to coat.
Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken (in batches, if necessary) and cook until browned, 3 to 4 minutes. Transfer the chicken, in 1 layer, to the baking dish. Spoon the sauce over the chicken then sprinkle with the cheese. Bake, covered loosely with a tent of foil, until the cheese is melted and the sauce is bubbly, about 12 to 15 minutes.
Copyright 2009 Television Food Network, G.P. All rights reserved
Nutritional analysis per serving: 1 cutlet with 3/4 cup sauce and 2 tablespoons cheese.
Calories 435; Total Fat 14 g; (Sat Fat 4 g, Mono Fat 7 g, Poly Fat 1g) ; Protein 44 g; Carb 31 g; Fiber 4 g; Cholesterol 90 mg; Sodium 1435 mg
Do you have any ideas Blushing Ladies?