Team D'Terminators Week 2 Kick Butt August Challenge (Closed

So I did my swimmer presses and my extra mile for today. I also did 2 extra miles toward the group 100 miles challenge. So mark me down for those 2. Altogether 6 miles walked today and 50 simmer presses. I'm beat!

Hi guys! I'm finally checking in from vacation this weekend!

I finished Monday's challenge - 50 squat kicks. Which, after running a half marathon on Sunday was quite challenging, lol.

Today's challenge is done. 50 swimmer presses using 10 lb weights and 1 extra mile!

Today's challenges done.

challenges done and 1 mile is done

My challenges are finished for today. 2 miles and 50 mountain climbers and 50 crunches. I am hoping to add 2 more miles if my schedule allows me to tonight! I will PM if I add an extra 2 to the tally. Have a great day all!!!! OH and I weighed myself today and am already down 2 pounds for the week...but Im gonna keep working hard and save it for weigh in on SUN!

Here's my recipe. It's a recipe of my own so it's not very precise but it's tasty!

Tuna muffins:

2 English muffins (full muffins so 4 halves total)
1 6.4 oz tuna pouch (in water)
Butter or butter substitute
4 slices of mozzarella or provolone cheese
4 large tomato slices (optional)

Butter English muffins.
(optional step): top muffins with tomato slices.
Next add 1/4 of tuna to each muffin.
Top each muffin with a slice of cheese.

Microwave muffins until the cheese is mostly melted (usually about 2-3 min.)
You could also heat them in the toaster oven or under the broiler but I've never done it that way so I'm not sure how long or what temp.

This recipe serves 2 and makes a good easy lunch or quick dinner. These are great served with a nice side salad.

August 10th Week 2 Day 3: 50 crunches-DONE 50 mountain climbers-DONE 100 toe touches-DONE 20 sun salutations-DONE extra mileage for team challenge:2 (7 total so far)

We are really going now, way to go everyone! So proud of you all:D

Hey guys, here's my total for the day:
4 mile walk (extra for challenge)
Challenge: 50 (per side) mountain climbers, 50 crunches
.75 mile walk (extra for challenge)
3.85 mile run (scheduled run for today)
Bonus Challenge: 20 sun salutations, 100 toe touches

Looks like everyone's working hard! Way to go!

Here is my DONE list for today.
50 mountain climbers (10 slow-40 fast)
50 crunches
2 extra miles (I am at 5 total)
100 toe touches
under cals
over water
and over 5 hours of house cleaning!!

All Challenges completed. Under calories over water. Plus 2 miles towards team extra miles

Hey guys!!

I have a question about the mountain climbers. Are we counting left leg 1, right leg 1, left leg 2, right leg 2 or left leg 1, right leg 2, left leg 3, right leg 4, etc?

If it's the first way then I did 50 mountain climbers last night. If it's the 2nd way then I did 2 sets of 50 = 100 mountain climbers. I also did 50 crunches and I biked an extra 5.5 miles last night to add to our 200-mile challenge!!! (ran a scheduled 4-ish). I also drank 15 glasses of water and was under my calorie goal!!

OK, I posted a recipe last week, but I'm not sure it counts towards the challenge, so here's another one I love. It's from the Better Homes & Gardens Eat Well, Lose Weight cookbook, which is full of great simple recipes that use real ingredients. http://www.amazon.com/Well-Lose-Weight-comb-Great-Tasting/dp/0470540311/ref=sr_1_2?ie=UTF8&qid=1313074937&sr=8-2

Curried Beef with Apple Couscous
Calories: 340
Fat: 9g
Cholesterol: 46 mg
Protein: 25g
Carbs: 44g
Fiber: 7g
Sodium: 430 mg

1 lb boneless beef top sirloin steak, cut 1" thick
1/4 tsp salt
1/4 tsp black pepper
1 teaspoon canola oil
2 medium red and/or green sweet peppers, seeded and cut into thin strips
1 medium onion, coarsely chopped
1 tablespoon curry powder
1 cup water
3/4 cup apple juice or apple cider
2 teaspoons instant beef bouillon granules
1 cup whole wheat couscous
1 medium tart green apple (such as Granny Smith), cored and coarsely chopped
1/3 cup chopped dry roasted peanuts

1. Trim fat from steak. Lightly sprinkle steak with salt and black pepper.
2. For a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once halfway through grilling. Allow 14-18 minutes for medium-rare doneness (145 degrees F) or 18-22 minutes for medium doneness (160 degrees F). For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above.
3. Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add sweet pepper and onion; cook for 5 minutes. Add curry powder. Cook and stir for 1 minute. Add the water, apple juice, and bouillon granules. Bring to boiling. Stir in couscous and apple. Remove from heat. Cover and let stand about 5 minutes or until liquid is absorbed.
4. To serve, fluff couscous mixture with a fork. thinly slice steak across the grain. Serve with steak slices over couscous mixture. Sprinkle with peanuts. Makes 6 servings.
*Broiler Directions: Preheat broiler. Place steak on the unheated rack of a broiler pan. Broil 3-4 inches from heat until desired doneness, turning once halfway through broiling. Allow 15-17 minutes for medium-rare doneness or 20-22 minutes for medium.

***I often just make the couscous part of this recipe as a quick, easy, super-tasty side dish for whatever else I'm eating. And I use homemade vegetable stock instead of water and bouillon which keeps the sodium lower.

Recipe for the week: Notes Cooking the chicken over high heat quickly gives it a nicely browned look and taste without needing to deep fry. Fresh orange juice in the sauce and lots of vegetables keep the dish and the nutrition balanced. Ingredients 2 tablespoons honey 1 teaspoon chili-garlic sauce 2 tablespoons rice wine vinegar 1 tablespoon reduced-sodium soy sauce 1 teaspoon finely grated fresh ginger 1/4 cup fresh orange juice 2 teaspoons cornstarch 4 teaspoons peanut oil 12 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces Salt and freshly ground black pepper 1 pint small, sweet mixed peppers, quartered, or 2 mixed bell peppers, cut into 1-inch strips 6 scallions, whites cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and thinly sliced vertically into thin strips 8 ounces snow peas, trimmed Serving suggestion, cooked brown rice Chopped peanuts for sprinkling, optional 1. In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch; set aside. 2. Meanwhile, coat the chicken with 2 teaspoons oil and heat large nonstick skillet over medium-high heat. Season the chicken to taste with salt and pepper and cook, turning occasionally with a wooden spoon, 2 minutes. Transfer the partially-cooked chicken to a plate. Reserve the pan. 3. Heat the remaining 2 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes. Serve over rice and sprinkle with the scallion greens and peanuts, if using.