Friday 5.24.2024

Single Arm Suitcase Deadlift
4 x 10 (each side)

“Trending”
9 Minute AMRAP
5 Cleans (185/126)
3 Shoulder to Overhead (185/125)
1 Rope Climb

Recipe of the Week:
This week we have a healthy alternative to traditional pasta bolognese. Try out this Sun-Dried Tomato Pesto Turkey Sausage Bolognese recipe!

Ingredients:
2 Tbsp olive oil
1 12oz jar roasted red peppers coarsely chopped
2 Tbsp Italian Parsely coarsely chopped
2.5 Pounds Turkey or Chicken Sausage low sodium (hot or mild) REMOVE CASING
1 12oz jar/can Artichoke hearts drained and diced
1 8oz jar Sun-dried tomato pesto
1/2 tsp black pepper
1 5oz container plain Greek yogurt
4 oz Heavy whipping cream
4-6 garlic cloves finely chopped
2 Large tomatoes coarsely chopped

Instructions:
STEP 1
Remove sausage casing: Cut almost in half lengthwise (butterfly); turn sausage over and peel casing away.

STEP 2
Pre-heat large skillet with 2 tbsp of olive oil over medium heat and cook turkey sausage while breaking it apart. Drain excess grease and place meat back in pan.

STEP 3
Stir in garlic, peppers, tomatoes, pesto and artichokes. Cook approx. 3-4 minutes over medium heat.

STEP 4
In a separate bowl, mix the yogurt and heavy whipping cream. Add the liquid mix to the pan and stir over low-medium heat for approx 3-4 minutes or until thickens. Stir in pepper and parsley!

STEP 5
Serve over Spaghetti Squash! (Optional) sprinkle shredded Parmesan over top.