I don't participate in Three Things Thursday at all, but today it actually worked out where I have three things that I can talk about!
1. Three Minute Wall Sit
Tonight I had my indoor cycling class and the instructor made us do a three minute 90 degree wall sit! I wasn't able to do the entire thing, but hopefully I will get there! My legs were definitely shaking toward the end of the three minutes.
If you are confused as to why we do stuff off the bikes during a cycling class, that's because it's a little bit different than spinning. Tonight we did, in addition to spinning, the wall sit, walking lunges, frog hops, squats with weights and jumping squats! We sometimes do upper body workouts, too.
2. Terrific Running Goodie Package
When I arrived home from work and my cycling class, I was surprised to see a package addressed to me. I hadn't ordered anything so I wasn't quite sure what it was and when I opened it I was delighted to see that XLMIC from Taking it On had sent me a lovely card and some goodies for participating in her Jingle Bell Hell Virtual Run.
Thank you so much XLMIC! You made our day!
3. Toasted Ravioli
Mike and I made our third new recipe today! I saw this recipe for toasted ravioli on pinterest and knew that I wanted to try it! Luckily for us we had some ravioli in the freezer. We had to modify the recipe, of course, a little bit because we didn't have any breadcrumbs!
Here's what we ended up using:
2 tablespoons 2 percent milk
Half a packet of Parmesan Crusted Shake 'n Bake
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 teaspoon thyme
Vegetable Oil for frying
Half a package (24 ounces) of frozen cheese ravioli, thawed
1 tablespoon grated Parmesan cheese
Marinara Sauce for dipping (we used Ragu)
We followed the directions from the website almost exactly as it was written. We combined the egg and milk in one bowl and the Shake 'n Bake, seasonings and Parmesan cheese in another bowl (that's where we "messed up", we should have sprinkled the cheese on after we fried the ravioli).
After heating the oil in a frying pan (about a depth of 2 inches of oil), we set up an assembly line. Mike dipped the ravioli in the egg and milk mixture and then coated it in the Shake 'n Bake mixture. After putting a few ravioli in at a time, I would fry them for about a minute on each side. I put the finished ravioli on a plate covered in paper towels to get rid of some of the oil.
I think these turned out great! They tasted really good and I'm sure you could use a lot of different types of ravioli. We are definitely going to make these again as either an appetizer or a meal.
How was your Thursday?