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Broccoli and Cheese Twice Baked Potatoes

Check out this delicious recipe I found at skinnytaste.com. If you want to sneak some vegetables into your family’s meal, this is the perfect side dish – great with chicken, steak or pork chops. I often add cauliflower to my mashed potatoes and no one really notices.

Ingredients:

  • (18 oz) 4 medium russet potatoes
  • salt and pepper, to taste
  • 1 1/2 cups chopped broccoli florets
  • 2 cups chopped cauliflower
  • 1/2 cup low fat buttermilk
  • 1 tbsp minced chives (optional)
  • 1 cup (4 ounces) shredded low-fat sharp cheddar cheese

Directions:

Pierce the potatoes several times with a fork. Place in the microwave and use your baked potato setting until the potatoes are cooked through, turning half way. (Or you can bake 1 hour in your oven at 425° F)

Meanwhile, in a medium saucepan, combine cauliflower and broccoli with a little salted water and cook, covered for about 3 minutes. Remove the broccoli with a slotted spoon and set aside, continue cooking the cauliflower until soft, about 5 more minutes. Drain and set aside in a large bowl.

Preheat the oven to 400°F.

Cut the potatoes in half lengthwise. Scoop the flesh out into the large bowl with the cauliflower, leaving a ¼” shell. Place the potato shells on a baking sheet.

Mash the flesh with a potato masher or puree with a hand blender along with the cauliflower. Add the buttermilk and salt, mash until smooth. Fold in half of the shredded cheddar (and chives if desired).

Spoon the potato/cauliflower mixture back into the shells. Top with the cooked broccoli (I just inserted them in) and remaining cheese on top.

Bake for 5-10 minutes, or until heated through and the cheese is melted. (you can also microwave it for a few minutes if you prefer not to use the oven)

See the complete recipe here, http://www.skinnytaste.com/2013/01/broccoli-and-cheese-twice-baked-potatoes.html

Twice Baked Super Stuffed Cheesy Potatoes | Skinnytaste.com
Servings: 8 | Size: 1/2 loaded potato | Old Pts: 3 pts | Weight Watchers Points+: 3 pts | Calories: 146.5 | Fat: 3.5 g | Protein: 8 g | Carb: 23 g | Fiber: 2.5 g • Sugar: 1.5 g | Sodium: 152.5 mg (without the salt)

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BLT Salad

INGREDIENTS

1 cup cubed whole-wheat country bread
2 teaspoons extra-virgin olive oil
4 medium tomatoes, divided
3 tablespoon reduced-fat mayonnaise
2 tablespoon minced chives, or scallion greens
2 teaspoons distilled white vinegar
1/4 teaspoon garlic powder
Freshly ground pepper, to taste
5 cups chopped hearts of romaine lettuce
3 slices center-cut bacon, cooked and crumbled

COOKING DIRECTIONS

Step 1
Preheat oven to 350°F. Toss bread with oil and spread on a baking sheet. Bake, turning once, until golden brown, 15 to 20 minutes.

Step 2
Cut 1 tomato in half. Working over a large bowl, shred both halves using the large holes on a box grater. Discard the skin. Add mayonnaise, chives (or scallion greens), vinegar, garlic powder and pepper; whisk to combine.

Step 3
Chop the remaining 3 tomatoes. Add the tomatoes, romaine and croutons to the bowl with the dressing; toss to coat. Sprinkle with bacon.

Recipe provided by EatingWell.com and located on www.acefitness.org

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Elise’s Sesame Noodles

Whole-wheat pasta bolsters fiber and nutrients in this popular Asian noodle salad. The recipe is from Annelise Stuart of Germantown, New York.

INGREDIENTS

1 pound whole-wheat spaghetti
1/2 cup reduced-sodium soy sauce
2 tablespoon sesame oil
2 tablespoon canola oil
2 tablespoon rice-wine vinegar, or lime juice
1 1/2 teaspoons crushed red pepper
1 bunch scallions, sliced, divided
1/4 cup chopped fresh cilantro, divided (optional)
4 cups snow peas, trimmed and sliced on the bias
1 medium red bell pepper, thinly sliced
1/2 cup toasted sesame seeds

COOKING DIRECTIONS

Step 1
Bring a large pot of water to a boil. Cook spaghetti until just tender, 9 to 11 minutes or according to package directions. Drain; rinse under cold water.

Step 2
Meanwhile, whisk soy sauce, sesame oil, canola oil, vinegar (or lime juice), crushed red pepper, 1/4 cup scallions and 2 tablespoons cilantro (if using). Add noodles, snow peas and bell pepper; toss to coat.

Step 3
To serve, mix in sesame seeds and garnish with the remaining scallions and cilantro.

Recipe provided by EatingWell.com and located on www.acefitness.org


I believe healthy eating is important if you want to live healthy & be YOUR best.
About Missy: Living healthy comes naturally to me. I live it & love it so I enjoy educating, motivating and helping others to do the same. I was born with a heart condition and had open heart surgery at the age of 8. I grew up being active and playing sports and am thankful to have my health. I’ve been in the fitness industry industry over 18 years and am ready to help you with your fitness and wellness goals. Call or email Missy to get started. Visit my website; www.workoutwithmissy.com

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Orzo Salad with Chickpeas & Artichoke Hearts

INGREDIENTS

1/2 cup orzo, or other tiny pasta
1 1/2 teaspoons extra-virgin olive oil
1 clove garlic, crushed and peeled
1/8 teaspoon salt
1 1/2 tablespoon lemon juice
1/8 teaspoon freshly ground pepper
1 14-ounce c artichoke hearts, drained & chopped
1 7-ounce ca chickpeas, rinsed
1/3 cup crumbled feta cheese
2 tablespoon chopped fresh dill
1 1/2 tablespoon chopped fresh mint
1 large tomato, chopped
2 cups baby spinach leaves

COOKING DIRECTIONS

Step 1
Bring a small saucepan of water to a boil. Cook orzo until just tender, about 9 minutes, or according to package directions. Drain and rinse under cold water until cool. Press to remove excess water. Transfer to a medium bowl and toss with oil.

Step 2
Mash garlic and salt into a paste with the back of a spoon in a medium bowl. Whisk in lemon juice and pepper. Add the cooked orzo, artichokes, chickpeas, feta, dill and mint; toss gently to combine. Add tomatoes and toss again.

Step 3
Divide spinach between 2 plates and top with the salad.

MAKE AHEAD TIP: Prepare the salad—without the tomatoes and spinach—cover and refrigerate for up to 1 day. Add the tomatoes just before serving and serve over the spinach.

Recipe provided by EatingWell.com and located on www.acefitness.org


I believe healthy eating is important if you want to live healthy & be YOUR best.
About Missy: Living healthy comes naturally to me. I live it & love it so I enjoy educating, motivating and helping others to do the same. I was born with a heart condition and had open heart surgery at the age of 8. I grew up being active and playing sports and am thankful to have my health. I’ve been in the fitness industry industry over 18 years and am ready to help you with your fitness and wellness goals. Call or email me to get started.

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Chicken Cassoulet

40 Minutes

INGREDIENTS

1 15-ounce c white beans, rinsed
1 teaspoon extra-virgin olive oil
6 ounces boneless, skinless chicken thighs, trimmed of fat and cut into 1 1/2-inch chunks
1 small onion, chopped
2 cloves garlic, roughly chopped
1/4 cup plus 1 water, divided
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground pepper
1/4 cup dry white wine
1/4 cup reduced-sodium chicken broth, (see Tips for Two)
3 ounces low-fat turkey kielbasa, sliced into 1/2-inch pieces
1/4 cup Toasted Breadcrumbs, (see Note)

COOKING DIRECTIONS

Step 1
Place 1/4 cup beans in a small bowl and mash roughly with the back of a fork or a potato masher. Add the remaining beans to the bowl.

Step 2
Heat oil in a large skillet over medium heat. Add chicken in a single layer. Cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a plate and cover with foil to keep warm.

Step 3
Add onion and garlic to the pan. Cook, stirring, until fragrant, about 1 minute. Add 1 tablespoon water. Cover and cook, stirring occasionally, until the onion is softened and browned, about 4 minutes. Add rosemary, thyme and pepper. Cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to high. Cook, stirring with a wooden spoon to scrape up any browned bits, until the wine has reduced by about half, 30 seconds to 1 minute. Add broth, the remaining 1/4 cup water, kielbasa, the beans and chicken; bring to a boil. Reduce heat to a simmer, cover and cook until the chicken is cooked through, 3 to 5 minutes. Serve topped with Toasted Breadcrumbs.

MAKE AHEAD TIP: Cover and refrigerate for up to 3 days.

RECIPE TIPS

Note: To make toasted breadcrumbs, toss 1/4 cup whole-wheat breadcrumbs with 1 teaspoon extra-virgin olive oil. Toast the breadcrumbs in a large skillet over medium-high heat, stirring often, until they are golden and crisp, 1 to 2 minutes.

Tips for Two: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broths in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.

RECIPE OVERVIEW: Serves 2 | Prep Time 35 min. | Total Time 40 min.
Nutrition Profile: Heart Healthy | High Calcium | High Fiber | High Potassium | Low Cholesterol | Low Sat Fat

Recipe provided by EatingWell.com and located on www.acefitness.org

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Easy Salmon Cakes

If you are trying to boost your intake of omega-3s, try this simple favorite. It is a great way to use convenient canned (or leftover) salmon. The tangy dill sauce provides a tart balance.

INGREDIENTS

3 teaspoons extra-virgin olive oil, divided
1 small onion, finely chopped
1 stalk celery, finely diced
2 tablespoon chopped fresh parsley
15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
1 large egg, lightly beaten
1 1/2 teaspoons Dijon mustard
1 3/4 cups fresh whole-wheat breadcrumbs, (see Tip)
1/2 teaspoon freshly ground pepper
Creamy Dill Sauce, (recipe follows)
1 lemon, cut into wedges

COOKING DIRECTIONS

Step 1
Preheat oven to 450°F. Coat a baking sheet with cooking spray.

Step 2
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.

Step 3
Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.

Step 4
Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.

Step 5
Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.

Recipe provided by EatingWell.com and located on www.acefitness.org


I believe healthy eating is important if you want to live healthy & be YOUR best.
About Missy: Living healthy comes naturally to me. I live it & love it so I enjoy educating, motivating and helping others to do the same. I was born with a heart condition and had open heart surgery at the age of 8. I grew up being active and playing sports and am thankful to have my health. I’ve been in the fitness industry industry over 18 years and am ready to help you with your fitness and wellness goals. Call or email me to get started.


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Chicken a la King

INGREDIENTS

1 1/2 pounds boneless, skinless chicken breast, trimmed and cut into 1-inch cubes
1/2 cup all-purpose flour
2 tablespoon canola oil, divided
10 ounces white mushrooms, quartered
1 large green bell pepper, diced
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup dry sherry, (see Note)
1 cup reduced-sodium chicken broth
1 cup low-fat milk
1 4-ounce ja sliced pimientos, rinsed
1/2 cup sliced scallions

COOKING DIRECTIONS

Step 1
Toss chicken and flour in a medium bowl until coated. Heat 1 tablespoon oil in a large skillet over medium-high heat. Reserving the remaining flour, add the chicken to the pan and cook, stirring occasionally, until lightly browned, 2 to 4 minutes. Transfer the chicken to a plate.

Step 2
Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add mushrooms, bell pepper, salt and pepper, and cook, stirring often, until the mushrooms are softened and starting to brown, 3 to 5 minutes. Pour in sherry; bring to a boil and cook, stirring to scrape up any browned bits, 3 minutes.

Step 3
Whisk broth and milk into the reserved flour until smooth. Stir the mixture into the pan. Bring to a simmer, stirring often. Stir in pimientos and the chicken and return to a simmer. Reduce heat to maintain a gentle simmer and cook until the vegetables are tender and the chicken is cooked through, 5 to 7 minutes. Stir in scallions and serve immediately.

RECIPE TIPS
Note: Sherry is a type of fortified wine originally from southern Spain. Don’t use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that’s sold with other fortified wines in your wine or liquor store.

Recipe provided by EatingWell.com and located on www.acefitness.org


I believe healthy eating is important if you want to live healthy & be YOUR best.
About Missy: Living healthy comes naturally to me. I live it & love it so I enjoy educating, motivating and helping others to do the same. I was born with a heart condition and had open heart surgery at the age of 8. I grew up being active and playing sports and am thankful to have my health. I’ve been in the fitness industry industry over 18 years and am ready to help you with your fitness and wellness goals. Call or email Missy to get started. Visit my website; www.workoutwithmissy.com

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30-Day Slimdown | Spring Creek

Get ready for summer with this 30-Day Online Slimdown Program.Start Now

We will focus on eating healthier and incorporating some weekly exercises to help you slimdown and tone for the summer. I’m a Certified Personal Trainer, Online Coach and a resident of Spring Creek so I’m excited to help our community get fit! All fitness levels are welcome to join!

30-Day Online Slimdown, for Spring Creek Residents Only

  • Food Guide
  • Simple, healthy recipes
  • Online support, private group via Facebook and daily tips/motivation/focus
  • Weekly email to help you stay organized and on track
  • Free weekly Fit-Walk in the neighborhood (I’ll lead the group & we will also incorporateMeal Plan Sample exercises)
  • Exercise plan and personal recommendations
  • Sample exercise videos that can be done in the Clubhouse

Begins: Monday, May 5th
Registration: Please register by Weds, April 30th
Fit-Walk: Wednesday, 6:30-7:15pm (this is optional, and is not required)
Cost: $30

Please email me if you have questions, or click the button below and confirm your spot!




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Summer Slimdown

Be swimsuit ready, and feel good by the first day of summer!

What is included in your program:

  • 21-Day Food Guide
  • Free Coaching (with me!)
  • Fitness and Health Tips
  • Simple and Healthy Recipes
  • Guidance and Support
  • Weekly, Private Check-ins with Me
  • Exercise Program and Shakeology
  • Step by step calendar and plan
  • …. and a healthy body!

How do I  begin?
Select one of the program options below. These are a few of the most popular programs to get in shape for the summer bathing suit weather!! If you need help picking a program, email me and I’ll help you decide which would be best for you and your fitness and health goals.  Options: (1) Focus T25 (2) Brazil Butt (3) 21 Day Fix (4) Shakeology Only *All programs include Shakeology Meal Replacement.

Option 1: Focus T25
If you’re short on time and want to get the biggest bang for your time, then this is your option. ShaunT is awesome!! and these workouts are effective. There is a modifier in the videos so all fitness levels can participate. There are also recipes and a meal guide that is provided for you to use. Click here

Option 2: Brazil Butt
If you’re tired of trying to cover up your butt, then this option is for you. Videos include sculpting exercises as well as some cardio workouts to help you burn extra calories. A meal plan guide is also included to help you eat healthier. Click here

Option 3: 21 Day Fix
If you have a hard time with portion size and knowing what foods are best to eat, then this option is for you. Food containers and simple meal ideas and recipes are provided to help you get the nutrients your body needs, but within your calorie range. Because you use the food containers, there is no need to count calories, points, etc because it’s simplified! The workout videos are 30-minutes and are appropriate for all fitness levels. Click here
21 Day Fix Challenge Pack

Option 4: Shakeology Only
If you feel tired, sluggish and just can’t get your nutrition under control but already workout at the gym or on your own, then this option is for you! Shakeology is full of vitamins, minerals, protein, fiber and a lot of dense nutrition that helps your body perform at it’s best …. and helps you improve your health. Flavors: Vanilla, Chocolate, Greenberry, Strawberry, Vegan Tropical and Vegan Chocolate. Click Banner for more.

Email me, missy@workoutwithmissy.com if you have any questions.

If you’re ready to make a change and get healthy please purchase the program of your choice and then email me so I can send you a simple meal plan. Let’s do this together!!

Shakeology Sampler & Meal Plan

Can’t decide which flavor to buy? Then this is the perfect way to try Shakeology’s most popular flavors before committing to a full-size bag or combo box. Each sample pack contains 4 single-serve packets of Shakeology (1 Chocolate, 1 Strawberry, 1 Vanilla, and 1 Greenberry), a copy of the Shakeology Welcome Guide, as well as 6 mouthwatering recipes. With our new taste sampler, you’ll easily figure out which Shakeology flavor you love the most.

BONUS –>

Receive a simple and EFFECTIVE 4-Day Clean Eating Meal Plan when you order from me. This will give you the BEST results while trying Shakeology. You will lose the bloat, lose weight and feel more energized.

After you order, email me and then I’ll send you your meal plan and shopping list ASAP. Missy@workoutwithmissy.com

Click here to order your Shakeology Sampler.

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