Making life easier.....

      So I often find myself trying to make things a little simpler for my clients who work at a desk all day, find it difficult to eat well at the job site, and travel often.  Although I travel to companies over four times a week, it's what the employees do on their own that impact their health and fitness goals the most.  I have come across two sources of diet and exercise that might help-I even got a little chuckle out of the exercises!  Fitness Magazine wrote on make-ahead meals that are freezer friendly- to be used at work or made ahead of time when you get home late.  Here are a few I enjoyed.


Turkey Sloppy Joe's!

INGREDIENTS

• 2tsp olive oil
• 2onions, such as Vidalia or white, sliced
• 12ounces lean all-white-meat ground turkey
• 1/2teaspoon  dried marjoram
• 1/2cup  bottled steak sauce
• Salt and pepper
• Whole-grain rolls, toasted

   DIRECTIONS

1. Rub oil in a heavy skillet. Heat skillet to medium-high heat.

2. Saute onion until it just turns soft.

3. Add turkey, marjoram, and salt/pepper to taste; saute 5 to 7 minutes.

4. Stir in steak sauce. Heat through; serve on toasted whole-grain rolls.

Veggie Lasagna!

INGREDIENTS

• 2teaspoons olive oil

• 1/3cup  chopped onion

• 2 1/2cups  zucchini, sliced

• 2cups  sliced fresh portobello mushrooms

• 1cup  fat-free ricotta

• 3tablespoons  finely shredded Parmesan

• 1/4teaspoon  black pepper

• 6whole-wheat no-boil lasagna noodles

• 2cups  prepared pasta sauce

• 1cup  shredded part-skim mozzarella

• 1/2cup  chopped, seeded tomato

DIRECTIONS

1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onions, zucchini and mushrooms; heat 5 minutes or until tender, stirring. Remove from heat; set aside. In a small bowl, mix the ricotta, Parmesan and pepper.

2. To assemble, place 3 lasagna noodles in the bottom of a 2-quart rectangular baking dish. Spoon half the ricotta mixture over the noodles. Top with half the veggie mixture, half the pasta sauce and half the mozzarella. Layer with remaining noodles, ricotta mixture, veggie mixture and sauce.

3. Bake, uncovered, in a 375 degree oven for 30 minutes. Sprinkle with tomato and remaining mozzarella. Bake 5 minutes more or until heated through. Let stand for 10 minutes before serving. Cut into 6 pieces.