June 25, 2020

55 lbs hang cleans
DB clusters with 15lbs - “clean, squat, press” - I had to chant this to myself as I went because I really wanted to do DB thrusters
Substitute MU with banded ring dip & ring rows (15-25 each round)

Bench press - 10 each of 35lb, 45lb, 50lb, 55lb (40 total reps)


Dinner:  From The Grateful Girl Cooks

Along with steak, we had this vegetable mixture.  I included everything as mentioned in the recipe, but the carrots.  I was afraid they might not taste well in this dish.  Next time maybe I will give them a try.

Summer Squash Bacon Sauté

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

 

Summer Squash Bacon Sauté is a simple side dish with green and yellow zucchini, crisp bacon, carrot, onions, garlic and cheese, and takes only minutes to make!

Category: Vegetable Dish

Cuisine: American

Keyword: summer squash bacon saute

Servings:  servings

Calories Per Serving: 157 kcal

Ingredients

• 2 slices bacon
• 1/4 cup red onion (thinly sliced)
• 1½ green zucchinis (medium sized)
• 1/2 yellow zucchini (or crookneck squash) (medium sized)
• 1 carrot (medium sized)
• 1/2 teaspoon minced garlic
• 1 pinch salt/pepper (to taste)
• 3 Tablespoons sharp cheddar cheese (grated)

Instructions

1. Cut bacon into thin slices (with knife or kitchen scissors). Thinly slice red onion. Cut zucchini in bite sized chunks. Peel carrot and cut into chunks. Set aside.
2. Place bacon pieces in skillet with thin slices of red onion. You don't need to spray skillet, because the bacon will provide it's own "oil" as it cooks. Sauté on medium heat until bacon is crisp and fat (bacon grease) is rendered into skillet.
3. Add green and yellow zucchini (cut into bite sized chunks), and carrot to skillet. Season with a pinch or two of salt and pepper (to taste). Stir and cook in the bacon "drippings" for 4-5 minutes on medium heat, stirring occasionally, until zucchini is slightly browned, and tender-crisp (NOT soggy!). Add minced garlic, and stir to combine. Cook for an additional minute, stirring often. The reason to put the garlic in at the last minute is so that it does not burn (which makes the garlic taste bitter- no one wants THAT!).
4. Sprinkle grated sharp cheddar cheese over the top of the veggies. Do NOT stir. Turn off heat. Place a skillet lid over top of skillet for about a minute (this will melt the cheese). Remove skillet lid, and you will see the cheese has melted.  Use a spatula and transfer veggies to individual serving plates. Serve hot... and enjoy!