The Movers & Shakers - Week 5

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  • WINEYINVA
    WINEYINVA Posts: 75 Member
    I have done really well this week. I feel fantastic. I have lost another 5 pounds and 2 inches in the last 2 months. So, I can not complain. Last nite was Yoga and it was the best nite by far for Yoga. I felt in the zone the whole time. There was no way to get me out. I got all the poses and was really calm and relaxed afterward. I can't believe I only have one week left of P90X. I will be sad for a little while. I do have something else that I will be doing for a few weeks before I get into Insanity, so I will be alright.
    Have a great weekend everybody. :bigsmile:
    I only have 3 weeks of p90x left. Let me know about the insanity, I heard it was just that insanity.

    Today was a terrible day :sad: ate too much of the wrong stuff yuck!:sad: tommorrow will be better
  • WINEYINVA
    WINEYINVA Posts: 75 Member
    Okay have my recipe to share. Found it online at delish.com. Every Friday is fish/seafood night at our house, we have doing shrimp for the last few weeks.
    Shrimp Marinated in Lemon and Olive Oil
    1 pound shrimp
    3 1/2 teaspoons lemon juice
    2 tablespoons olive oil
    1 tomato (cut into 1/4 inch diced pieces)
    2 tablespoons fresh parsely
    the recipe calls for salt but I do not use salt for anything
    instead my husband put in garlic, but then he puts garlic on just about anything (yum!!)
    Directions:
    1. Bring a large pot of water to a boil, add shrimp, cover and bring back to a boil continue boiling partially covered until shrimp are done 1-2 minutes drain let shrimp cool
    2. In a bowl combine lemon juice, olive oil, tomato, parsely, and garlic add shrimp and toss.
    Yummmy!!:love::happy:
  • KatWood
    KatWood Posts: 1,135 Member
    The recipe I tried (after seeing it on Rachel Ray) is Gordon Ramsey's Veal Scallop with Sauteed Vegetables.

    Ingredients
    4 veal scallops, about 6 ounces each and 1/4-inch thick
    4 tablespoons all-purpose flour
    3 tablespoons olive oil
    For the sauteed vegetables
    1 red bell pepper, cored and seeded
    1 yellow bell pepper, cored and seeded
    1 medium eggplant, trimmed
    1 zucchini, trimmed
    4 tablespoons olive oil
    1 garlic clove (unpeeled), smashed
    Few thyme sprigs
    Sea salt and black pepper
    Splash of balsamic vinegar

    Preparation
    Mince the vegetables. Heat 3 tablespoons olive oil in a large skillet with the garlic. Tip in the bell peppers, eggplant, and thyme, and cook over high heat for 3 to 4 minutes. Add the zucchini.
    Season and sauté for 2 minutes until the vegetables are just tender. Take off the heat and dress with the remaining olive oil and balsamic vinegar; check the seasoning. Keep warm.

    Coat the veal all over with the flour seasoned with salt and pepper, shaking off any excess. Heat the olive oil in a wide pan and sauté the veal over high heat for 1 ½ minutes on each side until golden brown. (Do this in two batches if your pan is not wide enough).
    Transfer the scallops to warm plates and spoon the sautéed vegetables over them to serve.

    I served this over brown rice to make it a more complete meal. I estimate a total of approx. 500 cals per serving mostly due to the olive oil used for the veggies and veal. Also, I should note that I added red onion to the recipe since we love onions. I took a photo of the dish but I am having problems uploading it.

    The Verdict
    4 out of 5
    1) Not too difficult but a bit of prep is needed. I did make the mistake of buying veal that was too thin and was more like bacon than a dinner portion. I have never worked with either veal or eggplant before and was pleasently surprised by both.
    2) I think if I made this again I would not pan fry the veal. I would either grill some veal steaks or maybe even porkshops or chicken breasts. The added calories from frying the veal I think is unnecessary and really doesn't add to the dish.
    3) The vegetables were fantastic and it makes a lot so expect left overs. I think the vegetables would be very versatile and could be used with almost any meat. I love the taste of balsamic vinegar. And I loved that the vegetables are still crunchy.
    Overall, my hubby and I both really enjoyed this dish. It is tasty, fairly easy, looks great and is healthy. I will make it again, experimenting with other meats as I have mentioned above.:happy:
  • KatWood
    KatWood Posts: 1,135 Member
    ok so i am still searching for a NEW recipe but while i am doing that i wanted to share an old one that i use all the time that i thought maybe someone else would like. me and my mom kind of threw it together and absolutely love it.

    Turkey/ Vegetable meatloaf

    i dont know the nutritional value, but i will normally do a salad with it and you get all your vegies and protein together so no sides are really needed. if you dont like the vegeies that i used pretty much anything can be subsituted in :) let me know if you guys have any questions on the recipe and let me know if you liked it :)

    I am going to try this asap! I am always looking for interesting ways to use ground turkey and chicken and I love meatloaf but have never made it before. I will post my review after we try it. Thanks for the idea!:flowerforyou:
  • sjmay
    sjmay Posts: 386 Member
    Vegetable Fried Rice:

    o 3 cups cooked brown rice
    o 1 10 oz. package frozen mixed vegetables (or 2 cups fresh vegetables, chopped)
    o 1 small onion, finely chopped
    o 2 eggs, lightly beaten
    o 2 teaspoons olive oil
    o 3 teaspoons low sodium soy sauce

    Directions

    1. In a large pan, heat oil on medium-high heat. Add onion and rice. Stir and cook until onion is soft, about 5 minutes.
    2. Reduce heat to medium and add vegetables to rice mixture. Cook 2 minutes for frozen vegetables and 5-7 minutes for fresh vegetables.
    3. Spread the mixture out to the sides of the pan, leaving space in the middle for the eggs.
    4. Add the eggs, and scramble until cooked firm.
    5. Mix the eggs with the rice and vegetables, then sprinkle with soy sauce.

    Makes 8 servings.

    Nutritional Facts: * Calories: 137.5 * Total Fat: 3.1 g * Cholesterol: 46.7 mg * Sodium: 147.3 mg * Total Carbs: 23.5 g * Dietary Fiber: 3.0 g * Protein: 4.5 g


    This was the recipe I chose tonight because I was having a real hankering for rice. I did not have any eggs, so I made it without, and it was still really good. Next time I will make it with the eggs tho to try something different. I also made a smaller size of it, being that I did not need 8 servings. I noticed on the website, with the comments, that someone mentioned they used egg creations instead of regular eggs, so I would like to try that as well.

    It looks like everyone is coming up with great recipes! I think this was an excellent challenge!:smile:
  • sjmay
    sjmay Posts: 386 Member
    Week 6's thread:
    http://www.myfitnesspal.com/topics/show/64693-the-movers-shakers-week-6
  • KatWood
    KatWood Posts: 1,135 Member
    ok so i am still searching for a NEW recipe but while i am doing that i wanted to share an old one that i use all the time that i thought maybe someone else would like. me and my mom kind of threw it together and absolutely love it.

    Turkey/ Vegetable meatloaf

    i dont know the nutritional value, but i will normally do a salad with it and you get all your vegies and protein together so no sides are really needed. if you dont like the vegeies that i used pretty much anything can be subsituted in :) let me know if you guys have any questions on the recipe and let me know if you liked it :)

    I am going to try this asap! I am always looking for interesting ways to use ground turkey and chicken and I love meatloaf but have never made it before. I will post my review after we try it. Thanks for the idea!:flowerforyou:

    Ok so quick question.
    Is zucchini squash just green zucchini and is yellow squash just yellow zucchini?
    Thanks :happy:
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