Carbohydrates at dinner?

AFROTC1217

I'm currently training for Air Force ROTC. I get up six early mornings a week to run anywhere from 1.5-4 miles, and do weight training (abs, back, and arms) every other day. If I'd like to get a six pack during training, is it safe to eat carbs at dinner? I've tried to limit them as much as possible during dinner this past week, but it seems to me like I might be doing something wrong. Any other suggestions would be greatly appreciated. :)

Answer
Having six pack abs is each man's dream but the dream is tough to turn to reality unless you have got a powerful can and are adequately motivated to realize your ambition. that the answer to the question: a way to get six pack abs is simple to answer - it lies within you and your determination.

However tough it'd be, it should be said that obtaining six pack abs is not utterly not possible, provided you keep a copy your nutritional intake with the correct types of six pack abs workouts. Given below could be a simple and generalized guide that must be followed diligently for a minimum 3 months to induce visible results:

The right nutrition: this is often maybe the most necessary a part of obtaining started with your program on a way to get six pack abs. you might have the best wanting abs but if it is layered with fat, it'd hardly be visible. after you are seeking answers to a way to get six pack abs, this might be an excellent deterrent.

The counseled diet is to interrupt your daily food intake into 5 or six smaller meals rather than 3 huge meals. utterly do away with foods that create that layer of fat on your abs like white bread, pasta, soda, candy, dessert, fast food, hydrogenated oils and sugars. Switch to healthier foods like oatmeal, whole grain breads, nuts, recent fruits, vegetables, eggs, chicken, fish, protein, inexperienced tea and take many water. Though it is natural to be swayed by temptation, but your strong can would return a lot into play throughout this change over of eating habits if you want to induce six pack abs.

The essential exercises that belong to the six pack abs workout package ought to include
cardio, weight lifting in addition as specific abdominal exercises. The six pack abs workout ought to be done a minimum of four times every week. while walking, running, cycling, swimming etc all belong to the cardio work out schedule, the trick is to do them in 'bursts'.

For instance, if you walk for a second, then run for concerning 15 minutes and you'll repeat this ten times. this sort of cardio workout ought to be done twice every week. Weightlifting is very important to be included in the six pack abs workout program. attempt to do that for 30 to forty five minutes, twice every week. This workout schedule ought to be combined with specific ab exercises to form the six pack abs workout complete.

You might have heard that all six pack abs workouts involve crunches and sit ups. but there are some other specific exercises, that if done consistently may result in the desired effect. Here are some simple points to remember while you're that specialize in six pack abs workouts:

- no matter what type of abs workouts you do keep in mind to do them in rotation for a minimum of thrice every week. it is necessary to remember not to over do that however abundant you might be motivated. each of those sessions shouldn't be more than 20 minutes which suggests that you are devoting concerning an hour every week exclusively for your abs workouts.

- throughout each of those 3 or four sessions every week, keep in mind that you do no less than fifteen but less than 20 repetitions per set. this implies that in the 20-minute abs work out session, you must attempt to include sets of fifteen or 20 repetitions. Take it straightforward while you're doing the six pack abs workouts, otherwise you run the danger of pulling muscle, etc.

- Last but never the smallest amount necessary point to remember in your six pack abs workouts is that you ought to never over do any exercise albeit you have got the requisite energy for doing it. it is necessary for you to grasp that to induce six pack abs it takes a little time and you can not achieve this in an exceedingly hurry, however hard you are trying.

Help with dinner!?

I have a Roast....I would like to make something for dinner.
I know the Usual...Taters and Carrots
But can someone give a recipe other than the usual?
Please and Thank You

Answer
Ingredients:

Roast
Steak Seasoning
1 Large Onion
1 pack McCormick beef gravy packet
Beef broth
Oil

cut the roast in slices. Season both sides with steak seasoning by mccormick (or it doesn't matter what kind of steak seasoning you use). In a large skillet, heat 1 1/2 tbs of oil. Place the roast slices in and cook on both sides for 5 minutes. Set aside and cover with foil.

Cut one large onion in think slices. Add a little more oil to the skillet. Cook the sliced onion until caramelized and transculent.

Add the the packet of gravy to the skillet. Add however much water it calls for (except replace it with the beef broth if that makes since at all). Mix it well with the onions until soupy looking. Add the roast slices. Cover and simmer for 10 minutes.

Serve with garlic bread and a bed of salad.

*Everyone keeps saying crockpot roast, well I gave you something different. And it's faster!*

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What kind of excercise gives you a six pack?

dinner set packing image

Jose M

Find out a way to get a six pack in less time. The most efective moves there are.

Answer
As strange as it sounds, getting a six-pack has little to do with your abs...allow me to explain...

In order to get a six pack, you need to reduce the layer of fat which sits over your abdominal muscles. There are a number of ways to do this.

Firstly, you need create a calorie deficit (ie use more energy than you consume). A commonly advised way is calorie counting, but this is tedious and restrictive, and it is very easy to fall off the wagon.

The method I use has more to do with my metabolism. The best way to increase your metabolism (ie the amount of energy your body uses at rest) is to increase muscle mass.

To do this, focus your workouts with multiple body-part excercises (eg bench press, squats, pull ups, dead-lifts etc). Forget the single muscle excercises unless you are a body builder...

Another important factor for your workouts is INTENSITY. Workout hard and intense. When you have finished working out, your metabolims increases for a period of time afterwards. The more intense your workout, the longer your metabolism will be increased post-workout. In order to achieve this I complete intense sets of other excercises between sets (eg do my squat sets during my rest period after each set of benches). Try to use excerises that focus on different body parts if you use this method (such as with my previous example, the bench uses arms, shoulder and chest, while the squat focuses on my lower body).

There are a number of high intense workouts out there so search around to find some good options that work for you.

Of course, having said all of this, I still eat well. My method is to eat 6 small meals every day. Breakfast, snack, Lunch, snack, Dinner, snack...each about 3 hours apart. They still have to be healthy, whole foods with limited calories however, and try to include protein in every meal (protein helps keep you feeling full). And the word snack does not imply junk! A snack can be anything from fruit, to a handful of nuts (unsalted!), to a tub of yogurt etc etc...

Finally, after all of this, you can do ab excercises :) These will increase your muscle mass in your stomach, and make your abs more toned. The best ab excercises I have come across are the plank and hanging leg-raise...they work all of your abs nicely.

And having stronger abs also improves your ability to perform better with other excercises, as many of them require stability and strength from your core.

This is the method that has worked for me...hopefully it helps you too :)

Is anyone going to White Castle for Valentines Dinner?

Mrs Cleave

Seriously who would go to White Castle for a candle light dinner?
I actually kinda want to go though and see what it's like, see how corny the "waiters" are and the "roses" they bring to the table.
Anyone been?
Yeah it either comes out one end or the other and it always smells just like when you ate it.
ugh

Answer
I wouldnt go there for Valentines, but there is this chinese restaurant by my house, they are accepting reservations for Valentines day, it will be like a set menu and an Elvis concert thing. I guess one of the chinese guys is going to dress up and sing Elvis songs. Woohoo, thats gotta be a blast. Not.

I drove by last Valentines day and it was pretty packed, I never woulda guessed.

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What vegan recipes would you suggest for dinner for two?

dinner set packing image

Cornelia B

My BFF and I are getting together to cook a vegan supper tomorrow night. I've figured out a dessert we can make, but no ideas for a yummy dinner. I want something that will show her how awesome vegan cooking can be, and that it's not always salads.

Answer
This is a really delicious Butternut Squash Apple Soup. I use vegetable broth and also add a tablespoon of freshly minced ginger. Don't worry about leftovers, you can always have it for lunch later in the week or freeze it.

Butternut Squash Apple Soup Recipe
Prep time: 10 minutes
Cook time: 35 minutes
Note that the smaller you chop your vegetables, the faster they will cook. We like to finely dice the onion. celery and carrot, and cut the squash and apple into 1/2-inch chunks. For a variation add a couple dashes of smoked paprika and/or swirl in a little sour cream at the end (off the heat).

Ingredients
1 medium yellow onion, chopped
1 rib of celery, chopped
1 carrot, chopped
2 Tbsp butter
1 butternut squash, peeled, seeds removed, chopped
1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)
3 cups chicken broth (or vegetable broth if vegetarian)*
1 cup water
Pinches of nutmeg, cinnamon, cayenne, salt and pepper
*If cooking gluten-free, use gluten-free broth.

Method
1 Set a large saucepan over medium-high heat and heat the butter for 1-2 minutes. Do not let it turn brown. Add the onion, celery and carrot and saute for 5 minutes, taking care to turn the heat down if the vegetables begin to brown.

2 Add squash, apple, broth and water. Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. Puree, and return to a clean pot.

3 Add salt and spices to taste, and garnish with chives or parsley.
Yield: Serves 4-6.

EDIT: This Pesto recipe is from Whole Foods. Serve it tossed with pasta. You can mix some chopped tomatoes (drained canned tomatoes are fine). and some blanched cut up asparagus or broccoli florettes or baby peas into the pasta for a more festive look.

NOTE: You can also use a combination of Basil and Baby spinach for the Pesto.

The nutritional yeast in this rich, vibrant green pesto lends a flavor similar to that of parmesan cheese in traditional pesto. Serve over pasta, whole grains, or steamed or grilled veggies.

VEGAN PESTO SAUCE
Makes about 2 cups

Ingredients
1/2 cup pine nuts
1/2 cup walnuts
2 to 4 cloves garlic, roughly chopped
4 packed cups basil leaves
5 teaspoons mellow white miso
3/4 cup silken tofu
2 tablespoons nutritional yeast
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper

Method
Pulse pine nuts and walnuts in a food processor until finely chopped. Add garlic and pulse a few more times to blend. Add basil in batches, pulsing after each addition. Add miso, tofu, yeast, salt and pepper and pulse again until creamy and well combined. Chill until ready to use.

Janet4784 wrote:
Blanching the basil bunch (dip in boiling water for 10 seconds, then into ice water) will keep the bright green color. I throw it all in to the mix, stems too. You can also freeze the pesto in ice cube trays for adding to soups, saucers, etc.

Can anyone sugguest a quick recipe I could possibly make for dinner one night?

ILOVESCIEN

I sometimes cook in my kitchen and make a small amount of food, just enough for my parents, and if they like it sometimes I get to make it for dinner. Can anyone give me a simple recipe, it would be greatly appreciated! Thanks!
Thanks, but I don't want something simple like "mac and cheese" or "ramen noodles" I love to cook. I love to actually cook food, not just throw in some water, contents of the package, and microwave for 30 seconds. I aspire to someday become one a great chef, and own one of the most celebrated restaurants. Thank you for your answers, but I would like some real recipes, not just "Mac and cheese" sorry.

Answer
Shrimp Florentine Stir-Fry
Serves 4

This quick and easy recipe should be ready for the table in about 10 minutes. Be sure to use the packaged triple-washed spinach. It's quick, tasty and if you want sand in your food go to the beach.





1 Tbsp. olive oil
1 lb. uncooked peeied medium shrimp
4 Cups lightly packed spinach leaves
1 14 oz. can baby corn nuggets, drained
1 & 1/4 Cup coarsely chopped drained roasted red bell peppers
1 & 1/2 tsps. chopped fresh tarragon leaves (or 1/2 tsp. dried)
1/2 tsp. granulated garlic
Lemon wedges


Heat wok or 12-inch nonstick skillet over medium-high heat. Add oil and rotate to coat side.

Add shrimp and stir-fry 2 to 3 minutes or until shrimp are pink and firm. Add spinach, corn, bell peppers, tarragon and garlic salt; stir-fry 2 to 4 minutes until spinach is wilted.

Serve with lemon wedges.




Chicken Cordon Bleu with Balsamic Sauce
Serves 4

1 Tbsp butter
4 small skinless, boneless chicken breast halves (1 lb)
1/2 cup chicken broth
2 Tbsp balsamic vinegar
1/8 tsp coarsely ground black pepper
4 thin slices cooked ham (2 oz)
4 thin slices part-skim mozzarella cheese (2 oz)
1 bag (5 to 6 oz) prewashed baby spinach


In nonstick 12-inch skillet, melt butter over medium-high heat. Add chicken and cook until golden, about 6 minutes. Flip the chicken and cut the heat to medium; cover and cook until chicken loses its pink color throughout, about 6 minutes longer.

Raise heat to medium-high and stir in broth, vinegar, and pepper; cook, uncovered for a minute. Remove skillet from heat; top each breast half with ham slice, then cheese slice. Cover skillet until cheese melts, about 3 minutes.

Place spinach on plates & top with chicken. Now the very special part - drizzle with the warm balsamic sauce.



Steak & Spinach Roll-Up Roast
Serves 4

Serve a salad with this delicious meat & veggie combo and you've got one of the easiest meals ever.


8 slices bacon
1 to 1 1/2-pound beef flank steak
3/4 tsp lemon-pepper seasoning
1/4 tsp salt
1 10-oz package frozen chopped spinach, thawed and well drained
2 Tbsp fine dry bread crumbs
1/2 tsp dried thyme, crushed
Dash salt


Pre-heat oven to 375F.

ln a large skillet cook bacon over medium heat for a few minutes just until brown but not crisp. Remove from skillet; drain on paper towels. Set aside.

Score both sides of steak by making shallow diagonal cuts at 1-inch intervals in a diamond pattern. Place steak between two pieces of plastic wrap or waxed paper. With a meat mallet pound steak into a roughly 12x8-inch rectangle. Remove plastic wrap (duuh) and sprinkle with 1/2 tsp of the lemon-pepper seasoning and the 1/4 tsp salt. Arrange bacon lengthwise on steak.

For the stuffing combine spinach, bread crumbs, thyme, the remaining l/4 tsp lemon-pepper seasoning, and the dash salt. Spread over bacon.

Starting from a short side, roll up the steak and secure with cooking twine. Roast for about 12 minutes for medium doneness, more or less to taste.



Speedy Salmon with Mustard-Dill Sauce
Serves 4

How about 15 minutes to a gourmet-quality seafood dish? Everyone will love this even if it is healthful.


1 & 1/2 lbs salmon filet cut into 4 pieces
2 medium garlic cloves, pressed
1 Tbsp Dijon mustard
3 Tbsp fresh lemon juice
1/4 cup chicken broth
1 tsp honey
1 tsp chopped fresh dill
salt and white pepper to taste


Preheat a 12-inch stainless steel skillet on medium high heat for about 2 minutes. Meanwhile rub salmon with 1 Tbsp of lemon juice and season with a little salt and white pepper.

When the pan is hot place salmon skinned side up in the hot pan, and cook for about 2-3 minutes. Turn, remove the skin and cook for another 2-3 minutes on that side. This stovetop searing method requires no liquid in the pan.

Plate the salmon.

Quickly - and carefully - wipe the hot pan with a paper towel and return to the burner. This removes excess oil and crispies from the pan but it retains the flavor to enhance your sauce.

Add garlic and stir for 30 seconds. Add mustard, and whisk in 2 Tbsp lemon juice, broth, honey, salt and pepper.

Cook on high heat for 1 minute to reduce slightly and add dill. Pour over the salmon and serve.

Yeah, you have to keep moving but 15 minutes, start to finish, is definitely do-able.



Penne Pasta with Lemon & Sun-Dried Tomatoes
Serves 4


9 oz. penne
3 Tbsp. olive oil
3 strips chopped bacon, chopped
1 onion, chopped
1/3 Cup lemon juice
1 Tbsp. thyme leaves
I Cup chopped sundried tomatoes
1/2 Cup pine nuts, toasted


Add pasta to a large pan of rapidly boiling water and cook until just tender (but not soggy); drain.

Heat oil in a saute(frying) pan. Add bacon and onion; stir over medium heat until bacon is brown and onion has softened (about 4 minutes).

Add pasta to pan with lemon juice, thyme, tomato and pine nuts. Stir over low heat for 2 minutes or until heated through.




Pounded Chili Chops
Serves 4

Here's a great one for the grill-guy or gal.

And we really do mean pound the chops with the mixture already in place; it infuses the meat with more of the delicious flavor.


1 Tbsp. chili powder
1/2 tsp. ground cumin
2 cloves garlic, pressed or minced
1/2 cup minced onion
2 Tbsps. vegetable oil
4 boneless center-cut pork loin chops (about 11/4 lbs. total)
2 medium-size ripe avocados pitted, peeled, and sliced
Cilantro sprigs
Orange wedges


Mix chili powder, cumin, garlic, onion, and oil. Spread about 1 Tbsp. of this chili mixture on each side of each chop. Place each chop between 2 sheets of plastic wrap. With a kitchen mallet pound firmly but gently all over to a thickness of about 1/4 inch.

Place pork on a lightly oiled grill 4 to 6 inches above a solid bed of hot coals or over high heat on a gas grill. Close lid on gas grill. Cook, turning once, until pork is well browned on both sides and no longer pink in center; cut to test (5 to 6 minutes).

Serve pork with avocados; garnish with cilantro sprigs and orange wedges. Squeeze orange juice over meat and avocado to taste.

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