Oct. Challenge Week 2 Open!

Jen,

Just because you can't do it with coordination doesn't mean you can't do it at all! I am never coordinated enough for workout dvds but I try anyways and I figure as long as it gets my heart pumping and me moving then it is worth it

That is so sweet of you, but for real... He did some right hook punch, then a upper cut punch then right into a side kick. I tried like hell. I was falling over. my balance was so off trying to do the move and get the foot position right. So, I started standing there watching. I still couldn't do it. Maybe cuz they were saying left and on the t.v. it looked right. IDK. but I was dumbfounded.

Maybe try another one of the P90X dvds?? And INSANITY doesnt require the coordination, and you dont need weights. Alot of plyometrics, which equals lots of jumping. Should be called insanity for your knees!!! LOL But WTG for giving it ur best effort!!

Okey Dokey, Don't be nay sayers. GIVE IT A TRY. I DARE YOU! Just don't tell the kids or hubby what it is. Goat stew is so rich and flavorful and low in calories. Honestly, I cheated a little because I have made this dish once before now. Just once I swear. You can usually find goat meat for stewing at a hispanic market. My market only carries it frozen which is still great. If you are concerned about goat meat not being healthy GOOGLE IT, you will be surprised at what you find. This is meant to be spicy, if you don't like spice, skip the pepper.

Ingredients
2 medium onions, roughly chopped
2 cloves garlic, chopped
2 large carrots, diced
3 stalks celery, chopped
1/2 Scotch Bonnet pepper, seeded and chopped (while handling, protect hands and eyes and avoid breathing in fumes)
2 pounds boneless goat meat, cubed
Salt and freshly ground black pepper
1/4 cup canola oil (use half the oil)
1/4 cup (1/2 stick) butter (use half the butter)
1 (6-ounce) can tomato paste (I used goya low salt tomato sauce 8 oz)
1 cup vegetable stock, or red or white wine (I used red cooking wine + a lil low salt veggie stock to make up for less oil & butter)
2 tomatoes, chopped
2 tablespoons chopped parsley

Directions
Combine onions, garlic, carrots, celery and pepper in a large bowl. Season the meat with salt and pepper, and toss meat with the vegetables. (Protect yourself from contact with Scotch Bonnet peppers.) Cover and marinate in the refrigerator for at least 2 hours, (the longer the better).

Heat the oil and butter in a large saucepan, and add the meat/vegetable mixture, browning all sides of meats and cooking for a few minutes to integrate flavors. Add the tomato paste and stock, cover and reduce heat. Simmer until meat is fork tender, at least 1 1/2 to 2 hours, checking occasionally to make sure there is adequate liquid in the pot. (This recipe is also great cooked slowly in a crock pot.) Once the meat is tender, add the chopped tomato and parsley and serve.