The Final Countdown!

As the end of my pregnancy creeps closer, there seems to be fewer and fewer hours in the day! Between work, weekly doctors' appointments, house cleaning, and last minute touches on the nursery, my free time is very limited these days. I can't remember the last time I put my workout routine at the bottom of my priority list, however, I admit that this week I have. After day 3 of not getting to the gym, I had to resort to bringing my workout to work. I frequently walk 2 miles during my lunch break, but my body and my brain were craving some strength training yesterday, so I brought my dumbells and resistance bands to work and got a full shoulder and back workout in during my lunch break!

Remember, it doesn't matter if you have 30 minutes, or 60 minutes, any workout is better than no workout at all. It may not have been one of the hardest workouts I've ever completed, but it got my heart rate up and my shoulders burning!

Here is a link with some great resistance band exercises that can be completed with one piece of equipment and very little space!

http://www.band-exercises.net/exercises/shoulders/




RECIPE OF THE WEEK.....

BAKED CRAB CAKES WITH CHEESEY JALAPENO GRITS





CRAB CAKES:

Ingredients:
1/3 cup prechopped red bell pepper

2 tablespoons lowfat mayonnaise ( you can substitute Greek yogurt!)

1/4 teaspoon kosher salt                

1/4 teaspoon freshly ground black pepper

2 green onions, chopped

1 large egg, lightly beaten

1 large egg yolk, lightly beaten

1 1/3 cups panko (Japanese breadcrumbs), divided

1 pound lump crabmeat, drained and shell pieces removed ( I used canned lump crab meat)
2 tablespoons olive oil, divided       

Dijon Sauce

2 tablespoons lowfat mayonnaise ( or Greek yogurt)

2 tablespoons reduced-fat sour cream                               

2 teaspoons chopped fresh parsley

2 teaspoons Dijon mustard

1 teaspoon white wine vinegar

1/8 teaspoon ground red pepper

Preparation:

  

1. Combine first 7 ingredients. Add 1/3 cup panko and crab; toss gently. Divide crab mixture into 8 equal portions; shape each into a 3/4-inch-thick patty. Place remaining panko in a shallow dish. Gently dredge patties in panko.

2. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan. Add 4 crab cakes to pan; cook 4 minutes on each side. Remove from pan; keep warm. Repeat procedure with remaining oil and crab cakes.

3. Combine 2 tablespoons mayonnaise and remaining ingredients; serve with crab cakes.       

**The recipe doesn't call for baking, however, after pan searing I baked mine in the oven on 350 for about 15 minutes to make sure they were nice and warm on the inside.      

 CHEESEY JALAPENO GRITS

Ingredients:

1 tablespoon butter

1 red bell pepper, cut into 1-inch strips (about 1 1/2 cups)

1 yellow bell pepper, cut into 1-inch strips (about 1 1/2 cups)

1 tablespoon minced seeded jalapeño chili

1 garlic clove, minced

3 cups chicken stock or canned low-salt chicken broth

1 cup 1% milk

1 cup quick-cooking grits

1 1/2 cups grated hot pepper Monterey Jack cheese (about 6 ounces)

Preparation:

1. Combine chicken broth and milk in a medium sauce pan and bring to a boil. Bring broth down to medium heat and slowly add grits. Stir frequently until grits are fully cooked.

2. While grits are cooking, melt butter in a medium sauce and add peppers, jalapeno and garlic. Sauté until peppers are soft (about 5-6 minutes).

3. Add cheese and pepper mix to the cooked girts.

 HAPPY FRIDAY!

"WAKE UP WITH DETERMINATION, GO TO GET WITH SATISFACTION"- ANONYMOUS

GET YOUR WOKROUT IN TODAY!!!