Skewers and a pump class

Yay for day two of posting! It finally, finally, FINALLY is starting to feel like Spring here in Southern Ill! Oddly, daffodils grow wild here – always our first sign that spring is on its merry way. The cherry trees are popping, and little tiny neon leaflets are peeking out of their buds on the treelimbs.

In the spirit of things, I wanted skewers for dinner. I gave Tim the option to grill but we decided that our grill stuff was just too scattered to do it, so we decided to oven roast them!

Courtesy of LovetoCook.Blogspot.Com

You can pretty much do skewers however you like, but here’s how we did them.

Prep time | 20 minutes
Cook time | 20 minutes
Ingredients:
1 extra large (or 2 smaller) red bell pepper
2 medium green bell peppers
1 large yellow onion or sweet onion
red potatoes (preferably tiny) – about 1 lb
2 boneless, skinless chicken breasts
E.V. olive oil
spices of choice (we used S&P and Bayou Blast)
Preheat oven to 450F.
1. Chop all vegetables except potatoes into 2-inch squares or chunks; do the same to the chicken. (This is the most time consuming step.) Our potatoes were so tiny (1″ diameter) that we didn’t need to chop them – however, if you have larger potatoes (2″ or larger) you may want to half or quarter them.
2. Put ingredients in alternation onto 4 long metal skewers or several bamboo skewers (if you do bamboo, follow package instructions for soaking before skewering).
3. On a baking sheet sprayed with Pam Olive Oil (or just plain Pam), line up the skewers. You can also line the baking sheet with foil, but we didn’t and it was fine.
4. Drizzle all sides of the skewers with olive oil. Sprinkle with spices to taste – the Bayou Blast ended up great!
5. Bake each side for 10 minutes, then turn.
Note: Our potatoes weren’t QUITE done at 10 minutes a side. After the initial 10 minutes on each side, flip them back over and try them for 3-4 minutes at a time. Make sure chicken doesn’t overcook. If all else fails, slide everything off skewers and pop the potatoes in the microwave for a couple minutes.
I also attended a class called SalukiPump, a weight lifting class a lot like BodyPump if you’ve ever tried that. I’m sore! It was Squats day so we did Squats between just about every new set. We started with 20 minutes of abs – whew – those were tough! We did progressive bicycles, meaning we started extremely slow and worked our way up to singles. That was the first ten to fifteen minutes, then we did planks and plank dips… tough stuff! I think next we progressed to our first squats. We did quite a few and then pulses, all with dumbbells on our shoulders (we were given a bar option as well). We did lunge dips with weights as well. Then – you guessed it – more squats. For arms we did several bicep curls with pulses, and some only the bottom 90 degrees and some only the top – they sure can figure out a way to make an arm workout last forever. Of course, more squats were next. We spent awhile on triceps on the floor, doing kickbacks, tricep dips, and hovers. After triceps, more squats, and then shoulders and back, one more set of squats and then we were done! It was a great class!
By the way, after dinner we each had a Toffutti Cutie (so yum!) and a tiny square of dark chocolate… I can’t resist!

Tofutti Cuties!

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