Congrats to the Life Fitness Elliptical Winner!

Congratulations Amanda Dvorak for winning our November drawing for the Life Fitness Elliptical!

 

Yummy Molasses Crackles

Provided by EatingWell.com
 
INGREDIENTS
1/4 cup unsalted butter, softened
1 cup plus 1 sugar, divided
1 large egg, beaten
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1/3 cup crystallized ginger, finely chopped

COOKING DIRECTIONS
Step 1
Beat butter and 1 cup sugar in a large bowl with an electric mixer until creamy. Add egg and molasses. Mix well.

Step 2
Whisk flour, baking soda, cinnamon, salt, cloves and ginger in another large bowl until well blended. Stir in crystallized ginger.

Step 3
Blend the flour mixture into the butter mixture a cup at a time, mixing well, until it is all incorporated. Chill the dough in the refrigerator until firm, 30 minutes to 1 hour.

Step 4
Preheat oven to 375°F. Lightly coat 2 baking sheets with cooking spray.

Step 5
Place the remaining 1/3 cup sugar in a shallow dish. Roll the dough into 1-inch balls and then roll in the sugar. Place 1 1/2 inches apart on the prepared baking sheet.

Step 6
Bake the cookies, in batches, until they crackle on top, 8 to 10 minutes. Transfer to a wire rack to cool.

 MAKE AHEAD TIP
Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Tortilla Soup

Provided by EatingWell.com

Here’s a version of chicken tortilla soup that’s both super-easy and delicious. To make it even quicker, use crumbled baked tortilla chips in place of the homemade tortilla strips and skip Steps 1-2. Serve with vinegary coleslaw, lime wedges and hot sauce.

 

INGREDIENTS
8 corn tortillas, halved and thinly sliced
Canola or olive oil cooking spray
1 tablespoon canola oil
3 Anaheim or poblano peppers, diced
1 medium onion, diced
1 teaspoon ground cumin
1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces (see Tip)
4 cups reduced-sodium chicken broth
1 14-ounce c diced tomatoes with green chiles
2 tablespoon lime juice
1/2 cup shredded sharp Cheddar cheese
1/4 cup chopped fresh cilantro

COOKING DIRECTIONS
Step 1
Preheat oven to 400°F.

Step 2
Spread tortilla strips in an even layer on a baking sheet and coat with cooking spray. Bake until browned and crispy, 12 to 15 minutes.

Step 3
Meanwhile, heat oil in a large saucepan over medium heat. Add peppers and onion and cook, stirring, until the onion begins to soften, 3 to 5 minutes. Add cumin and cook, stirring, for 1 minute. Add chicken, broth, tomatoes and their juice. Bring to a boil, reduce heat and simmer until the chicken is cooked through, 12 to 15 minutes. Remove from the heat and stir in lime juice. Serve each portion topped with some of the baked tortilla strips, Cheddar and cilantro.

RECIPE TIPS
Tip: To trim boneless, skinless chicken thighs, we like to use kitchen shears to snip the fat away from the meat.

Congratulations to our West Glen Grand Opening Prize Winners!

		Winner of the Giant Road Bike compliments of BIKEWORLD –  Reagon Anthony
		Winner of the 2-Night Stay compliments of Travel & Transport – Nathan Schroeder