CrossFit EXP - Redefining Fitness » Dawn

Our FitCamp Music Competition winner is….

Dawn — Wed, 20 Oct 2010 17:23:21 +0000

Congratulations to Carlotta V. for winning our first ever FitCamp Music Contest!!! Carlotta put a great mix together that had everyone movin’ and groovin’. If you missed it, don’t worry because we will be putting together a cd of all of the music that was submitted to inspire us all to lift heavier, row faster, and do just a few more pull-ups!

Great job Carlotta!

FitCamp Health Benefit

Dawn — Tue, 22 Dec 2009 19:13:52 +0000

Did You Know You Can Get Back Up to $400 Per Year From Your Health Insurance Company Just For Being an Active Member of FitCamp?

Learn more at… http://www.ultimatefitcamp.com/members-area/health-benefit/

Dawn’s Weekly Recipe

Dawn — Tue, 15 Dec 2009 15:31:01 +0000

Hello again. I hope that you were able to try the last recipe, Chicken with Apple, Onion and Cider Sauce. If so, please let me know what you thought, good or bad. If you have not had a spare moment, you can always look in the “Recipes” Category to find anything that I have published.

I know that this time of year is about as crazy as it gets so here is a quick, delicious, and healthy new recipe for you to try. I am sure that the time you have to prepare and cook your dinners is probably less than desirable, but this dinner will not cramp your frenzied shopping and wrapping schedule.

For those of you who wish to turn this into a vegetarian dish, leave out the turkey or beef ….it is also delicious!!

Enjoy!!

MIDDLE EASTERN STUFFED PEPPERS :

(Recipe courtesy of Women’s Health)

INGREDIENTS:

4 Medium Sweet Bell Peppers (any color)

1/2 lb ground beef or ground turkey

1/2 c golden raisins

1 8 oz can tomato sauce

1/4 c sliced stuffed green olives

1/2 tsp chopped garlic (can use jarred)

1 tsp cinnamon

2 tsp ground cummin

1 c precooked brown rice, heated

DIRECTIONS:

1. Preheat oven to 400 degrees

2. Cut the tops off peppers, removing seeds and white membranes. Place in baking pan.

3. In a nonstick skillet, cook beef, garlic, cinnamon, and cumin on medium heat until meat is slightly pink (3 to 4 minutes). Add raisins and tomato sauce and cook until mixture is hot (about 3 more mintues)

4. Remove skillet from heat and mix in rice and sliced olives. Place equal amounts of the mixture into each pepper and replace tops. Cover pan tightly with foil

5. Bake until peppers are soft (about 15 minutes)

**Makes 4 servings. Per serving: 266 cal, 6g fat (1.8 sat), 39 carbs, 4 g fiber, 16 g protein**

Dawn’s Weekly Recipe

Dawn — Mon, 30 Nov 2009 17:54:07 +0000

My name is Dawn Malone and I have recently joined the FitCamp Studio Staff as the Studio Operations Manager. As part of my job, Patrick insisted I add something of importance to the Blog. I avoided it like the plague until there were no more excuses I could use. So I sat down and thought what in the world could I possibly talk about that may be of interest to our FitCamp Members and nothing came to me. As I was grocery shopping, buying the same old items (no grocery lists needed) to cook the same old meals, it came to me…..new recipes. Some of you may have the same issue, I really do cook the same meals for my husband and two children every week. For the next few weeks, I will be trying new recipes(good or bad) and sharing them with you. Please give them a try and let me know what you think.

So here it is… I tried this new recipe and it was delicious!!

Chicken with Apple, Onion and Cider Sauce

(Recipe courtesy of Food Network Magazine)

Prep Time: 20 minutes
Cook Time: 18 minutes
Level: Easy
Serves: 4

Ingredients:

4 boneless skinless chicken breast about 2 lbs
Kosher sale and freshly ground pepper
All-Purpose flour for dredging
2 to 3 tablespoons olive oil
1 large red onion cut into large pieces
1 sweet cooking apple cored and cut into large pieces
3 tablespoons apple cider vinegar
1 ½ cups fat free, low sodium chicken broth
2 tablespoons cold unsalted butter
1 handful fresh parsley roughly chopped

Directions:

Preheat oven to 350 degrees. Heat a large skillet over medium high heat. Season the chicken breasts with salt and pepper and dredge in the flour. Shake off the excess. Add 2 tablespoons oil to the pan. Place the chicken in the skillet and cook until golden, about 5 minutes per side. Transfer to a baking side and bake until cooked thru, about 8 minutes.

Meanwhile, add the onion and apple to the skillet, long with 1 tablespoon oil if the pan is dry and increast heat to high. Cook, tossing until the onion has wilted slightly and the apple is golden brown, about 2 minutes. Add the vinegar and ise a wooden spoon to scrape up the browned bits from the pan. Let the mixture boil until the vinegar becomes syrupy, about 1 minute. Add the chicken broth and return to a boil. Cook until the broth reduces by half. Remove from heat, season with salt and pepper and whisk in the butter.

Remove the chicken from the oven. Divide the chicken among four plates and spoon the apple, onion and sauce over each piece. Sprinkle with parsley and ENJOY!!!