
Acrobatics for Dancers
Acrobatics for Dancers
Acrobatics for Dancers

8989 N. 55th St. Brown Deer, WI 53223 414-371-9520 infinite1gym@gmail.com
Zucchini Lasagna Roll-Ups
Ingredients:
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3-4 Zucchini (cut into 12 strips)
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1 bag of Spinach
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2-3 Garlic Cloves
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1 package ground Turkey - Italian Flavor
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1 tiny package Ground Beef
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1 large jar of Spaghetti Sauce (or 2 small)
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1.5 cups Ricotta Cheese (fat free)
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1 Egg
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1/2 cup grated Parmesan Cheese
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4 cups Mozzarella (part-skim) (buy 2 bags for leftovers ;)
Directions:
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Preheat Oven to 350.
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Cut Zucchini and lay them flat - Sprinkle them with salt (set aside to dry out - approx. 15 min.)
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Cook Spinach & Garlic. Set aside to cool.
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Brown the Meat (adding sauce when done) while making ricotta filling:
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Add the spinach, ricotta, parmesan, egg, garlic, salt, and pepper in a bowl.
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Dry out the zucchini with a towel.
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Spread sauce on the bottom of 9X9" baking dish.
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Spoon filling into the zucchini roll-up, and secure with skewer (2 per skewer- break off end),
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Sauce the top when done & add cheese
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Cook covered 25-30 min.
Leftovers:
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Store leftover sauce in jar & save leftover ricotta. Use at the end of the week with Zoodles- repeating the dry-out process with the Zoodles.
Lipton Soup (Slow Cooker)Pot Roast
Ingredients:
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3 lbs. Beef Chuck Roast
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1 bag Potatoes
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1 bag Baby Carrots
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1 envelope Onion Soup Mix
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1 can Cream of Mushroom Soup (condensed)
Directions:
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Wash & cut potatoes into quarters.
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Stir the mushroom soup and onion soup together.
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Add the carrots and potatoes to the slow cooker.
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Clean the meat and put on top of veggies.
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Top with soup mix.
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Cook on LOW for 6-7 hours or until the beef is fork-tender
Leftovers:
**Do not make enough for leftovers, or else give them away! No one will eat them in my household!!
Nick's Christmas Marinade
(Rump Roast)
Ingredients:
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3.5 - 4 lbs. Boneless Rump Roast
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1/3 cup Soy Sauce
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1 clove minced Garlic
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1 tsp. ground Ginger
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1 tsp. dried Thyme (crushed)
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2 tbsp. Sugar
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3/4 cups Water
Directions:
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Combine water, soy sauce, sugar, thyme, ginger, and garlic.
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Pierce meat, then,
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Put the meat in a plastic bag and set it in a deep bowl.
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Pour the marinade in the bowl.
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Refrigerate overnight (turn occasionally to distribute marinade).
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Preheat oven to 325.
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Remove meat from bag but save the marinade
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Put meat in shallow pan and bake with thermometer.
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Bake 1-1.5 hours uncovered, basting with marinade for the last 30 minutes.
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Strain the remaining marinade and add 2 tbsp. water and heat. Spoon over meat slices.
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Preheat oven to 500 and sear 20 minutes.
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Reduce temp. to 275 & cook for 25 min. per pound
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Foil roast after removed.
**Internal temp Medium = 145. Med. Rare= 135.
USE MARINADE FOR CHICKEN & MARINADE OVERNIGHT!
Cheezy Chicken, Broccoli, & Rice Casserole
Ingredients:
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1 Rotisserie Chicken
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Directions:
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Pull the chicken apart.
Chili (walking taco)
Ingredients:
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Ground Beef, Turkey, or Venison
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1 package Taco Seasoning
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1 large can Tomatoes
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2 big cans Beef Broth
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1 can Garbanzo Beans
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1 can Black Beans
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1 can Kidney Beans
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1 Red Onion
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1 bag Matchstick Carrots
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1 bag Celery
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2 Green Peppers
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1 Yellow Pepper
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1 bag Tortilla Chips
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1 bag Cheddar Cheese
**Corn, Zucchini, & Yellow Squash- Optional
Directions:
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Brown meat in wok with seasoning and water as directed on taco seasoning package.
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Cut onions & cook them in large pot while chopping other veggies:
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Peppers, Celery, etc.
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Add tomatoes to onions in the pot.
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Drain beans together- discard a portion of them.
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Add the meat, veggies, beans, and broth and boil until veggies are done.
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Season as needed.
**Serve with Tortillas and Cheese to make it like a walking taco.
Leftovers:
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Makes a great lunch or dinner the next day!
Chicken Enchilladas
Ingredients:
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1 Rotisserie Chicken
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1 cup Sour Cream
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4 cups Monterey Jack Cheese
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2 cups Chicken Broth
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14 oz. can Green Chilies
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10 small Flour Tortillas
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3 tbsp. Flour
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3 tbsp. Butter
Directions:
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Preheat oven to 350.
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Shred chicken & combine with 1 cup cheese.
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Grease 9X13" pan, and fill tortillas with chicken & cheese filling.
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Melt butter over medium heat.
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Stir in flour & whisk 1 minute.
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Add broth & whisk until its thick & bubbly.
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Remove from heat & add sour cream & chilies (be careful it's not too hot or the sour cream will curdle).
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Pour over enchiladas and add cheese on top.
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Bake for 20-25 minutes, then broil at the end to brown the cheese
Leftovers:
**Do not make enough for leftovers, or else give them away! No one will eat them in my household!!
Steak Fajita Roll-Ups
Ingredients:
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2lbs. Sirloin Tip Steak or Flank Steak
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Fajita Seasoning
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2 Yellow Peppers
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2 Red Peppers
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1 Green Pepper
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1 Onion
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1 Lime
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Fresh Cilantro
**Guacamole Optional for Dipping
Directions:
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Cut steak into 6 inch long, 2 inch wide slices/strips.
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Season them and put aside.
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Slice up the veggies into strips.
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Oil the skillet and cook the veggies on the George Foreman over medium-high heat (sprinkling them with seasonings) for 4-5 minutes or until tender.
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Put them into the steak strips and secure with toothpick.
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Put oil on George Foreman and cook for 2 min. on each side.
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Squeeze lime juice over roll-ups when done and add cilantro. Serve with Guacamole.
Keto Chicken Enchilada Bowl
Ingredients:
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1 Rotisserie Chicken
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1-2 things of Red Enchilada Sauce
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1-2 cups shredded Cheddar Cheese
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1/4 cup chopped Onion
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1 Avocado for add- ins
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1 jar Jalapenos
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14 oz. can Green Chilies
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2 tbsp. Coconut Oil
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1/4 cup Water
**1 Roma Tomato (Optional)
**Mexican Cauliflower Rice (Optional)
Directions:
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Pull the chicken apart and place in a Ziplock.
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Pour Enchilada sauce in the bag and marinade overnight.
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When ready to eat, heat.
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Add desired toppings before serving.
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Eat over Mexican seasoned Cauliflower Rice or Mexican (regular) rice.