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

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.

Mon, Tues, Wed, Thur = ALL SET!!

Hope everyone is having a good week!

Thursday's Challenge (flip-flopped with Tuesday because of rain) 50 swimmer's presses + 1 extra mile run, done. I ran a total of 4.5 miles today (my 2 scheduled for the day, 1 for the challenge, and 1.5 towards our 200 miles)
Bonus challenge: drink 100 oz of water, done. I've had 15 glasses (120 oz) so far.
Under calories: done
Recipe posted: done

Keep up the great work everyone!

Under calories, over water. 3 sets of 21's, 100 jumping jacks, done, done. This girl is done for the day.

Omg todays workout kicked my *kitten*!!!!!!

Here is my nightly update
100 jumping jacks
50 globe jumps (killer)
100 stair climbs
4 extra miles for the group walk
under cals and right on water

Hope everyone has a wonderful night and a glorious weekend!