August Challenge "FUNKY UNCHUNKY MONKEY'S" (CLOSED GROUP)

One of my favorite recipes to make when it's cold...and my boyfriend LOVES it...

Chicken and Sausage Gumbo (the counts weren't nearly as horrid as I was afraid of)




Chicken and Sausage Gumbo
Ingredients:
Abt 2 lbs of chicken (I prefer thighs and legs though this batch all I could get was skinless/boneless breasts and seems pretty good)
1 large onion
Salt and Pepper to taste (I add it in while I’m cooking the chicken)
½ tsp of garlic powder
1 large can of chopped tomatoes or whole if you prefer
1-2 packs of Eckeridge Polish or Smoked Sausage. (Depends on how much sausage you want. If you want the sausage to have a lot of flavor use Polish if not just go with smoked or one of each)

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1 stick of butter
Abt 2 tbs of flour
Directions:
Boil the chicken, onion, boullion, salt, pepper, and garlic powder in a bit pot with plenty of water to cover all the chicken and then some…I used a 5 quart pot filled about halfway and then added everything to the pot. Cook for about 3-4 hrs. The longer you cook it the better the gumbo. I cover it and uncover it depending on how it’s looking. Toward the end of the 3rd hour pull the chicken out of the pot. Leave the broth on the stove on low.
After the chicken is cool enough to shred and break into bite size/small pieces, add it back to the pot. I usually just place it on a plate and put in the freezer for a bit till it’s cool enough to handle. Let it cook for about another hour. Then remove it again and put it in a bowl removing all the broth you can. Turn the pot on med/high to bring it to a boil. Be careful not to boil over, I now have a lovely mess on what was my clean stove to clean up…  Also move to a back burner, you will need a front burner next.
This is where you must devote your time and energy only to the gumbo. You are going to make the reaux and it can burn in an instant toward the end, then you have to start all over again. You will also want a your sink clean and a big cup of water to cool the pan off at the end when it’s empty. Try to open windows, set up fans and vents…most the time I set off the smoke alarm if I’m not ahead of the game…This step will take about 35-45 mins.
In a medium sauce pan, melt a stick of margarine or butter your choice on medium heat. When it is melted add the flour 1 tbs at a time, mixing it in and mushing it up with the flour. I use up to 3 tbs of flour, this time it was about 2.5 or so. Stop adding flour when it has that solid/liquid consistency.
I tend to use a big metal spoon and fork, at this point, as well as a wooden spoon. Swapping to what is easiest keeping the rest close at hand, a lot of the time I’m swapping because the one I’m using is getting to hot to handle.
Carefully stir it (you don’t want this to get on you, it’s very very hot!) I stir, then mush into the pan let sit a few seconds, then stir again, and repeat. At first it’s going to go to an almost white appearance, and you have plenty of time. As it cooks it’s going to brown, this is a good thing. To brown it faster turn up heat, of course you are the one standing over it and I tend to stick with med/low heat, easier to control but does take longer. It will begin to look dryer as it cooks as well and this is also good. You are aiming to get it to the color of decent chocolate or darker without burning it. The darker it is the better the gumbo, but don’t burn it, or you begin again . The closer to the end of the process you get the faster it goes so be prepared not to leave it. Toward the end it’s going to go to having this oily appearance after you’ve mushed it into the pan to stir it again, keep going.
When you are satisfied and tired of waiting, use your wooden spoon (or something that is not gonna melt), and spoon/pour this into you chicken stock that should be boiling. This is going to make it start almost smoking and go into a heavy controlled boil. Place your pan into your empty sink and dump big cup of water into it to cool off your pan.
Now place your chicken back into the pot. Open the big can of tomatoes and dump them in crushing them if you bought whole tomatoes. Lately I’ve been lazy and just go ahead and buy already chopped, it’s just easier, but make sure as you add them that they aren’t in big pieces. Slice up sausage and place in pot. Put lid on and let simmer on low for about an hour or till you can’t wait anymore.
At this point make some rice to serve with the gumbo and enjoy  Sometimes at this point I’m feeling lazy and toss the rice into the pot with the gumbo to cook…up to you 

I should add. The recipie is a little spicy but then I like spicy. You can always tone it down a bit or change the spices to whatever you prefer.

My fave recipe lately >>>

Fish Tacos with Coleslaw and Chipotle Mayo

Ingredients:
1 pound tilapia fillets, cut into chunks
1/2 cup fresh lime juice (for marinating)
1/3 cup fresh lime juice
2 tablespoons honey
1 tablespoon vegetable oil
1 teaspoon ground cumin
4-6 tablespoons Kraft Chipotle Mayo
1/3 cup all-purpose flour
2 eggs, lightly beaten
2 cups panko crumbs
salt and ground black pepper to taste
1 cup vegetable oil for frying
2 cups coleslaw
8 (7 inch) flour tortillas, warmed

Directions:
1. Place the tilapia chunks in a flat dish and pour 1/2 cup lime juice over the fish. Cover, and refrigerate at least 4 hours.
2. Meanwhile, make the honey-cumin sauce by whisking together 1/3 cup lime juice, honey, vegetable oil, and ground cumin a small bowl. Set aside until needed.
3. To bread the fish, place the flour, eggs, and panko crumbs in three separate shallow dishes. Season the fish with salt and pepper to taste. Dip the fish pieces first in the four, coating evenly, and shaking off any excess. Dip next in the eggs, and last in the panko crumbs, patting the pieces to help the breadcrumbs hold. Set the fish aside on a plate.
4. To cook the breaded fish, pour 1 cup vegetable oil into a skillet to 1/4 inch deep. Heat the oil to 365 degrees F (185 degrees C) over medium heat. Cook the fish, turning until all sides are golden brown, and flesh is easily flaked with a fork. Drain on paper towels. Brush the fish with the honey-cumin sauce.
6. Place the tortillas on a flat surface, and spread each with 1 tablespoon reserved chipotle mayonnaise dressing. Divide the fish, approx. 4 chunks of fish for each tortillas.


Of course you can bake/grill in place of frying for healthier.

Nutrition info: Serves 8 people; per 1 serving - 335 calories, 50 carbs, 8 fat, 23 protein

AUGUST CHALLENGE WEEK 2: Unleashing the Beast Within!
This is the week two team challenge. This should be done in addition to your normal workout routine. This is a challenge and is not a replacement! If you need a beginner workout please contact your team captain for ideas.
Week Two Daily Exercise Challenge
Daily Exercise = 1 point per member per day. If everyone does it you will be awarded a 5 point bonus for the team!
WELCOME BACK FROM YOUR DAY OF REST WE’RE STARTING WEEK #2 YOU ARE NO LONGER ROCKSTARS YOU’VE MOVED ON TO BEAST MODE!
Day 1 Exercise Challenge - 50 Squat Kicks*
(http://www.youtube.com/watch?v=WSu-wci9uTo )
Day 2 Exercise Challenge – 50 Swimmer’s Presses + 1 Extra Mile jog, walk,run (http://www.youtube.com/watch?v=BYwzaUXK6gs) * You may use cans of soup or bottles of water if u don’t have weights
Day 3 Exercise Challenge – 50 Situps or Ab Crunches* + 50 Mountain Climbers
(http://www.youtube.com/watch?v=KI8u58hPam4 )
Day 4 Exercise Challenge – 3 sets of 21’s + 100 Jumping Jacks (Bicep Curls may be done with cans of soup or bottles of water if you don’t have any weights)
(http://www.youtube.com/watch?v=5xLcsg-5Dw8 ) 21’s The video is a little long sorry.
Day 5 Exercise Challenge – 50 Globe jumps + 100 Jumping Jacks + 100 Stair Climbs (jog or run)
(http://www.youtube.com/watch?v=WKKKNR5USXc )
Day 6 Exercise Challenge – 40 Shoulder Presses + 1 extra mile + 50 crunches
(http://www.youtube.com/watch?v=FpWrzp9Mnyg) Shoulder Press
Day 7 Rest! You deserve it!
Week Two Weekly Team Challenge
Each team must coordinate a 100 mile walk, run, jog outside of their normal running jogging. You will to volunteer how much you can walk. If the team does accomplish the 100 mile challenge they will be rewarded with 5 bonus point. In addition to the 100 mile walk each team member must submit their favorite recipe to the group forum, along with the nutritional value. If someone submits your favorite you must find another recipe to submit.
*Feel free to do these exercises in sets if you are unable to do them all at one time. Please do your best as you are much stronger than you believe.

Please note each week the exercises will increase in difficulty. This will push each team member. Modifications will be provided for those who unable to complete the exercise as intended. Release your potential and it will take you further than you imagined.







:bigsmile:

Sorry everyone that I'm a super slacker. Will get my exercises in tonight...
Oh, And SO EXCITED FOR 21's TOMORROW. They're fun...really.

Chicken Tacos with Charred Tomatos

2 servings

Ingredients:

2 plum tomatoes, cored
8 ounces boneless, skinless chicken breast, trimmed of fat
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 teaspoons canola oil, divided
1/2 cup finely chopped white onion
1 clove garlic, minced
1 small jalapeño pepper, seeded and minced
2 teaspoons lime juice, plus lime wedges for garnish
2 teaspoons chopped fresh cilantro
2 scallions, chopped
6 small corn tortillas, heated

Directions:

1.Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, 8 to 10 minutes. Transfer to a plate to cool slightly. Cut the tomatoes in half crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin.
2.Cut chicken into 1-inch chunks; sprinkle with salt and pepper. Add 1 teaspoon oil to the pan and heat over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is browned and no longer pink in the middle, 3 to 5 minutes. Transfer to a plate.
3.Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and cook, stirring, until softened, about 2 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add lime juice, the chicken and tomatoes. Cook, stirring, until heated through, 1 to 2 minutes. Stir in cilantro and scallions. Divide the chicken mixture among tortillas. Serve with lime wedges.

Nutritional Info:

Per serving: 297 calories; 9 g fat ( 1 g sat , 4 g mono ); 63 mg cholesterol; 27 g carbohydrates; 0 g added sugars; 27 g protein; 2 g fiber; 415 mg sodium; 463 mg potassium.

Enjoy!

Black Bean and Corn Salad

1 can Busch reduced sodium black beans, rinsed
2 fresh ears of corn, kernels cut off cobb
1 shallot minced or 2 tsp grated onion (optional)
1/4 jalapeno pepper minced
1-2 tomatoes seeded and diced
juice of 1 lime
3 tsp of vinegar, red or rice wine is what I prefer
Pepper to taste

Combine all in bowl and refrigerate for 3 hours so flavors can combine.

Serves 5
Nutritional Info:
Calories 116
Carbs 26
Fat 1
Protein 6
Fiber 7

This week's walking challenge:
I pledged seven miles, but unfortunately I was only able to get five miles in.
Sorry team.