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

Stair climbs, jumping jacks, globe jumps all done fortunately before I cut my toe really bad. I don't know what I'm going to do tomorrow...atleast there is no jumping! Btw...I thought burpees were of the devil, but those globe jumps?!?! EVIL!!

phew done!

Seeing the challenges for next week, I'm feeling less like machine, and more like - holy s**t!! Do these people have jobs?? Or kids?? Not that I'm stopping...I'm just sayin'....

40 Shoulder Presses + 1 extra mile + 50 crunches, done. Plus 1.2 extra miles towards our 200.
Enjoy your rest day tomorrow!

August 13th Week 2 Day 6: 40 Shoulder Presses-DONE extra mile-DONE 50 crunches-DONE Team Challenge Mileage:1 done 11.5 total for me..all walking, I dont live anywhere safe to ride my bike:(

So I love this for Breakfast it is such a nice starter.

Pineapple Smoothie

Ingredients
1/2 a Whole Pineapple- cut into pieces
1 Whole - White Peach- in pieces
1 Cup - Frozen Strawberries
1 6 oz container- Yoplait - Greek Honey Vanilla Yogurt
1 Cup - Frozen Blueberries
6 oz - Water
Ice - How ever much you want to make it thicker.

Place all ingredients in the blender and blend till smooth. Then enjoy. Makes 3 Servings.

Calories Carbs Fat Protein Sodium Fiber
Total: 473 103 0 17 122 13
Per Serving: 158 34 0 6 41 4

Mel's Recipe for Spaghetti Squash with tomato and meat sauce.

1 pound ground meat of choice ( ground turkey, beef, chicken)
1 Spaghetti Squash
3 table spoons tomato paste
1/2 can (16 ox) crushed tomatoes
fresh basil(to taste)
fresh oregano(to taste)
4 large fresh garlic cloves
Kosher , coarse, or sea salt and cracked pepper(to taste)
3 table spoons extra virgin olive oil

Preheat oven to 350-400 degrees F
Slice spaghetti squash into two large halves. Place on sturdy baking sheet face up.
scoop out the guts of the squash and discard (great for compost!)
Smash garlic cloves and place into the caverns of the squash equally for both.
drizzle evoo evenly onto both squash
sprinkle with salt and pepper

Bake for approx. 40-50 mins or untill squash skin begins to separate from squash.
Allow to cool for at least 20 mins.
Scrape squash with fork for nice spaghetti like strands.

Sauce:
In a large skillet brown the ground meat and drain off excess grease. set aside
In a large pot saute the tomato paste untill evenly heated. Add salt and pepper to taste. Add fresh herbs. Add crushed tomatoes and let simmer for until warmed evenly through.( longer simmer times make for better flavor!)
Slowly incorporate the roasted squash strands and ground meat into the large pot of sauce. simmer for good absorbtion. The longer you simmer the more time the sauce can absorb into the spaghetti squash! YUM! Serve hot with fresh basil and parm:)

One serving( about 1.5 cups) is typically about 350 cals. 12-15 carbs. I like mine with a good side of steamed broccoli! ENJOY!

Whew had a hard week and next week looks just as hard gotta keep pushin through it though. down a little over a pound, not much but at least its not a gain! And i did a total of 8 miles this week. holy crap!

My recipe for the week!

Ingredients

1/2 cup water
1/2 cup instant brown rice
2 teaspoons sesame oil
1 pound 93%-lean ground turkey
1 tablespoon minced fresh ginger
1 large red bell pepper, finely diced
1 8-ounce can water chestnuts, rinsed and chopped
1/2 cup reduced-sodium chicken broth
2 tablespoons hoisin sauce, (see Note)
1 teaspoon five-spice powder, (see Note)
1/2 teaspoon salt
2 heads Boston lettuce, leaves separated
1/2 cup chopped fresh herbs, such as cilantro, basil, mint and/or chives
1 large carrot, shredded



Preparation

Bring water to a boil in a small saucepan. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from the heat.
Meanwhile, heat oil in a large nonstick pan over medium-high heat. Add turkey and ginger; cook, crumbling with a wooden spoon, until the turkey is cooked through, about 6 minutes. Stir in the cooked rice, bell pepper, water chestnuts, broth, hoisin sauce, five-spice powder and salt; cook until heated through, about 1 minute.
To serve, divide lettuce leaves among plates, spoon some of the turkey mixture into each leaf, top with herbs and carrot and roll into wraps.

Southwest BBQ Chicken Salad

A lighter barbecue chicken mixture uses skinless shredded chicken breast blended with barbecue sauce and green onions. Instead of French fried onions, this recipe calls for black beans. A light dressing finishes it off.

Ingredients:

* 2 cups shredded boneless, skinless roasted or grilled chicken breast
* 1 cup black beans (from can), drained and rinsed
* 1/2 cup barbecue sauce (mild or hot, depending on your preference)
* 1/2 cup fresh, chopped cilantro (optional)
* 1/4 cup finely chopped green onions
* 8 cups dark green salad greens (from a bag or from lettuce heads, torn into pieces and rinsed)
* 2 medium tomatoes, chopped
* 1 cup frozen corn, very lightly microwaved and chilled in refrigerator
* 1 cup black beans (about one 15-ounce can, drained)
* 1/3 cup light ranch dressing (light blue cheese can also be used)
* Handful of tortilla chips (optional)

Preparation:

1. Add chicken, beans, barbecue sauce, cilantro (if desired) and green onions to a medium bowl and toss to blend well; set aside.
2. In large salad bowl, add salad greens, tomatoes, and corn and toss to mix. Portion mixture evenly into 4 individual salad bowls and top with a fourth of the chicken mixture.
3. Drizzle light ranch dressing evenly over the top of the four salad servings. Garnish each serving with a couple of tortilla chips, if desired.

Yield:
4 entree salad servings

Nutritional Information:
Per serving: 318 calories, 30 g protein, 30 g carbohydrate, 9.5 g fat, 2 g saturated fat, 2 g monounsaturated fat, 4 g polyunsaturated fat, 64 mg cholesterol, 7 g fiber, 710 mg sodium. Calories from fat: 26%.