Dance with Zumba

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Get fit doing the dance with Zumba. Check your local area for a Zumba class or you can buy the video game at a local retailer. It’s a great way to get the ball rolling and get yourself into better shape. It only takes 30 minutes a day to do and you will leave yourself feeling great in no time!

Think about it. You can learn some really hot latin dancing and get a great work out at the same time. For the people that don’t believe, trust us, it works. I even bet a few of you would love to tell us about your experience at a local Zumba class.

Soy Glazed Green Beans

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Soy Glazed Green Beansac

Soy Glazed Green Beansac

Ingredients

Kosher salt
2 pounds green beans, ends trimmed
2 tablespoons canola oil
2 tablespoons butter
4 cloves garlic, chopped
1/4 cup soy sauce
2 tablespoons toasted sesame seeds
Freshly ground black pepper

Directions

Bring a large pot of water to a boil and season  with salt. Add the green beans and blanch until crisp-tender, 2 to 3 minutes. Immediately transfer to an ice bath to stop the cooking, and then remove to a baking sheet lined with paper towels or a cooling rack to drain.

In a large saute pan over medium-high heat, add the canola oil and butter. When the butter is melted, add the garlic and stir until fragrant, 1 to 2 minutes. Add the green beans, soy sauce, sesame seeds, and black pepper and saute until the sauce reduces slightly and thoroughly coats the green beans, being careful not to overcook beans.

Transfer to a serving dish and serve hot.

SERVES 8

Calories: 115

Total Fat: 7.5 grams

Saturated Fat: 2 grams

Protein: 3 grams

Total carbohydrates: 10 grams

Sugar: 2 grams

Fiber: 4 grams

Cholesterol: 8 milligrams

Sodium: 785 milligrams

Chicken Piccata

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Chicken Piccata

Chicken Piccata

Piccata is a classic preparation for chicken, but can be heavy on your diet as it’s a butter and wine-based sauce. This lighter version saves you calories by adding the zip of white wine with a tiny bit of vinegar to finish (as opposed to a cup or more simmered down), and getting the most of 1 tablespoon of butter by swirling it into the sauce at the end.
Ingredients

1 pound chicken scaloppini (about 4 ounces each)
Kosher salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon all-purpose flour, divided
3 teaspoons extra-virgin olive oil
2 garlic cloves, finely chopped
1/2 cup low-sodium chicken broth
Finely grated zest and juice of 1 lemon, zest reserved for optional garnish, about 2 tablespoons juice
1 teaspoon white wine vinegar
2 tablespoons chopped fresh parsley, plus more for garnish
1 tablespoon capers, drained and rinsed
1 tablespoon unsalted butter
Baby arugula for garnish
Whole-wheat angel hair pasta or roasted potatoes, for serving

Directions

Season chicken with salt and pepper and coat with 1 tablespoon of flour.

Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat until hot; cook the cutlets until opaque throughout, 1 to 2 minutes per side. Transfer the cutlets to a plate. (Reserve the skillet.) Reduce the heat under the skillet to medium.

Add the remaining teaspoon oil and garlic to the same skillet; cook for about minute until fragrant.  Whisk together the broth, lemon juice and 1 teaspoon flour, and add to the pan. Simmer until sauce is thickened, 2 to 3 minutes. Stir in the vinegar, parsley and capers. Swirl in the butter until sauce is shiny and slightly thickened.

Serve chicken with the sauce. Toss the arugula and freshly grated lemon zest with a light drizzle of olive