3 Recipes To Keep Your Easter Fit!

Happy Good Friday! Hopefully some/most of you are off of work today for Good Friday, and being able to spend some quality time with the family, while preparing your “to-do” list for the Easter festivities and family get together over the weekend.

As promised, this blog post will contain Healthy/Fit recipes tailored towards your Easter weekends! We’ve included a well rounded combination including your main dish, a quality side, as well as a dessert (yes, a dessert!).

All of us at Fitness Mastermind wish you a fun Good Friday, as well as a healthy-fit Easter weekend! Enjoy the recipes below, and don’t forget to get even a “mini-workout” in over the weekend to ensure the 3-day weekend doesn’t do too much damage ;) . As always, feel free to contact Fitness Mastermind & schedule a workout for Monday (following Easter), or signup for our new afternoon Boot Camp which kicks off this Monday, April 25^th at 6:30pm-7:30pm.

Enjoy!

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Smoked Turkey Breast With Apricot Mustard 

Servings: About 13 servings (3 oz. each)

Active Time: 25 minutes

Total Time: 2 hours

Ingredients

• 1 3-pound cooked smoked boneless, skinless turkey breast
• 1/2 cup water
• 1 cup Apricot Mustard, (recipe follows)

Preparation/Instructions

1. Preheat oven to 300°F.
2. Place turkey in a shallow baking dish and add water. Cover with foil and bake for 1 hour.
3. Uncover and brush the turkey with 1/4 cup Apricot Mustard. Bake until glaze is light golden and the turkey is heated through, 25 to 30 minutes more.
4. Thinly slice the turkey and serve with remaining 3/4 cup Apricot Mustard.

Nutrition

Per serving	Fat = 1g
Calories = 232	Carbohydrates =22 g
Protein = 5 g	Fiber = 0 g
Sodium = 250 mg	Potassium = 266 mg

Exchanges: 1 other carbohydrate, 2 lean meat

 Spinach and Mushroom Bake

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This is a nice side dish or brunch dish. It's loaded with vegetables, too! I made the salt optional but it really does need a little if you use low-sodium chicken broth powder. If someone at your Easter get together is on a low-sodium diet, prepare it the low-sodium way, and just ask people to add their own salt at the table. If you are serving more than 9 people, double the recipe and use a 9x13-inch baking pan instead.

Ingredients:

·         1 cup chopped onion

·         2 cups (about 8 ounces) sliced mushrooms

·         2 cups grated or diced carrots

·         1 cup diced zucchini

·         2 x  10-ounce boxes frozen, chopped spinach (thawed and gently squeezed to eliminate excess water)

·         1/2 cup Matzo Meal (use unsalted if someone is on a low-sodium diet)

·         3 large eggs, lightly beaten

·         3/4 cup egg substitute

·         1/4 teaspoon salt (add more to taste), optional

·         1/4 teaspoon black pepper

·         2 teaspoons low-sodium chicken broth powder

Preparation/Instructions:

·         Preheat oven to 325 degrees. Coat a 9x9-inch or 8x8-inch baking pan with canola cooking spray.

·         Coat a large nonstick frying pan with canola cooking spray

·         Add the onions and mushrooms, cover pan, and let cook over medium heat, stirring occasionally, until mushrooms are lightly browned.

·         Add the mushroom mixture to a large bowl along with all remaining ingredients

·         Mix thoroughly (a wooden spoon or your hands work best)

·         Spread into the prepared pan and bake until firm and lightly browned on the bottom (45-60 minutes).

Servings: 9

Nutrition Information:

Per serving	Fat = 2.6 g
Calories = 104	Carbohydrates =14 g
Protein = 8 g	Fiber = 4 g

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Matzo-Lemon Sponge Cake

For a smaller cake (with 6 servings) you can cut the recipe in half and line the bottom of a loaf pan with parchment paper to make a pound cake-shaped cake.

Ingredients:

   ·     8 egg whites

   ·     4 egg yolks

   ·    1/2 cup lemonade

   ·     1 cup sugar

   ·     pinch of salt

   ·     grated rind and juice of 1 lemon

·         1 cup sifted matzo cake meal (in a pinch, grind regular matzo meal for a minute in a food processor, then sift and measure 1 cup)

·         strawberries (optional)

Preparation/Instructions:

·         Preheat oven to 350-degrees

·         Line just the bottom of 10-inch spring-form pan with parchment or waxed paper (or line the bottom of 2 loaf pans). Beat egg whites until stiff; set aside.

·         Beat egg yolks and lemonade until light

·         Add sugar and beat for a minute

·         Add a pinch of salt, the lemon juice and rind, and the matzo cake meal, and beat on low until nicely blended

·         On low speed, gently beat in the egg whites (or fold in with a spatula)

·         Once well mixed, pour into prepared pan(s) and bake until golden (about 45 minutes for the spring-form pan or around 20 minutes for loaf pans).

·         Invert pan until cake is cool

·         Use knife to cut around edges and remove cake from pa

·          Cut with serrated knife into layers if desired

·         Serve with strawberries between the layers if desired.

Servings: 12

Nutrition Information:

per serving	Fat = 1.8g
Calories = 171	Carbohydrates =49 g
Protein = 4.5 g	Fiber = 1 g
Cholesterol = 70 mg	Sodium = 41 mg

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Until Next Time!

Keep it fit,

Fitness Mastermind, LLC

Again, we wish you all a happy Good Friday, as well as Happy Easter weekend! You still have a few more days before our new afternoon Boot Camp kicks of f Monday, April 25^th at 6:30pm-7:30pm! Reserve your spot now!