Monday, November 22, 2010

STS, Step, and Chipotle Vegetable Enchiladas

Soup Sunday
Last night we were pretty lazy. We watched a movie (A Walk to Remember) and ended up heating up leftover Chipotle Kabocha and Pumpkin Soup for dinner. Neither of use wanted anything heavy at all, so this was perfect and involved no cooking.

STS and Step
Today I knew I was going to do chest at lunch, but what I ended up decided (last minute) is to restart Cathe's STS (Shock Training System) Series again. This time I will break out the muscle groups though. This will allow me to continue to do weights during lunch. I had been putting off restarting STS because I didn't want to do hour long weight sessions right now.

Today was Meso 1, Disc 1. It was supposed to be chest, shoulders, biceps, but I did chest and biceps only. Meso 1 is all about endurance (and pushups). I didn't have time to look back at my workout cards from the first round of STS so I definitely miscalculated weights today - as in went way heavier than I probably should have, but only hit failure once. Guess that means I'm much stronger this time around.

Here is how the workout went for chest and biceps. There were lots of varied rep patterns being used and that's the key here. High reps, changing rep patterns.

Push Ups - Standard - 1.5's - 8
Push Up Wide - 1.5's - 8
Push Ups - Standard  - 30
Barbell Curl - 21's
Incline Chest Flyes (dumbbell) - 15
Incline Curl Alternating & Rotate at Top (dumbbell) - 15
Decline Pushups - 20
Standing Quarter Stop Curls Both Arms (dumbbell) - 8
Prone Pushups on Stability Ball - 4:4 then single counts
Seated Concentration Curls 1.5's (dumbbell) - 12
Straddle Pushups - 2:2 then single
Seated Curls Alternating + Both Arms (dumbbell) - 8 alternating then 8 both arms
Chest Flyes (Flat Bench) (dumbbell) - 15
Preacher Curl on Stability Ball One Arm (dumbbell) - 15
Core Pushups - boot camp style - 16
Reverse Dumbbell Curl - 8 at 3:1, 8 at 1:3
Staggered Pushups - 16
Barbell Curl Wide Grip - 21's

My arms were trembling after this one. I will say it was a bit odd doing my weights to a DVD again. It's been so long that I don't even remember the last weight DVD I actually did.

After work I went with Cathe's Low Impact Circuit Cardio Only Premix and abs. I just did 3 out of the 4 step combos though.


Mexican Monday
We had some squash and zucchini that needed to be used quickly. Jason suggested fajitas. I ended up playing off that idea and put together Chipotle Vegetable Enchiladas to celebrate Mexican Monday.

Chipotle Vegetable Enchiladas
Ingredients:
Sauce
1 can no-salt diced tomatoes
1 8 oz can no-salt tomato sauce
1-2 tbsp minced onions
2-3 tbsp adobo salsa (or minced chipotle with adobo sauce)
To taste: salt, pepper, chili powder, cumin, garlic powder, cilantro, agave nectar

Enchiladas

1/4 red onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 small zucchini, diced
1 small yellow squash, diced
1 package your choice meat sub like seitan, diced
1/2 cup black beans, heated and lightly mashed
To taste: salt, pepper, chili powder, garlic powder, cumin, cilantro, lemon juice
Vegan "cheese" of your choice like Daiya
Whole-grain tortillas

Directions:
In medium sauce pan, cook all ingredients for sauce. Allow to cook approximately 20-25 minutes for flavors to meld and thicken.

In large non-stick skillet, saute onions and bell peppers until begin to soften. Add in remaining ingredients minus the "cheese."

Preheat oven to 450 degrees.

Spray a casserole dish with a non-stick spray. Add filling to center of a tortilla and top with small amount of the "cheese" then roll up tortillas and place seem side down. After you have filled the pan, pour the sauce down over the enchiladas and top with remaining "cheese."

Cover and bake for approximately 10 minutes then uncover and bake an additional 20-25 minutes until golden.
 

Of course this was far more complicated than just doing the fajitas, but it was worth it!