1 yellow onion
1 pint baby portabella mushrooms
1 lb sliced deli roast beef
2 green peppers
2 slices pepper jack veggie cheese (any low fat cheese is fine, but I like this type because they make a great pepper jack flavor)
1/2 cup white cooking wine
First, preheat your oven to 400 degrees. Cut your peppers in half without the seeds and bake for 15 min. While they are in the oven, saute your mushrooms in the wine. Cook for about 5 minutes and then add the onion ( a rough chop is fine). For spices I had some au jus flavoring which I know is loaded with sodium, so I used only a tablespoon. Then to add some spice I used a tablespoon of Mrs. Dash Chipotle seasoning. Play around with the flavors YOU like, you don't have to use these spices. When your veggies are browned, turn off the heat and lay the beef over them, just to slightly heat it up. I didn't want the meat to wither away over high heat. Stuff your peppers and bake for 15 minutes making sure they are tented in foil. Put your cheese on top and bake until melted and then EAT!
TADAA!
So now here was my workout for today......
My legs are super duper sore from yesterday so today's intensity was moderate and upper body focused.
Circuit Training: Time Challenge
3 Rounds, 10 Repetitions for each exercise:
Bicep Curl + Overhead Press 15 lb Dumbbells
Reptile Push ups
Chin ups ( mostly assisted)
Bent Over Row (25 lb plates)
Dips on the Dip Station
Leg Lifts x 50 reps
TIME!: 29:28
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