Friday 9.12.2025

“Two Step”
50 – 35 – 20
Sit-ups
Dumbbell Step-ups (50/35) (20)
Push-ups
Double Unders

Recipe of the Week:
Use your favorite jarred salsa verde to make this extremely easy and flavorful dish. Everything cooks in the same pot for a mess free and, most importantly, quick weeknight dinner. It’s about to be one of your new favorites!

Ingredients:
1 Tbsp. extra-virgin olive oil
1 small onion, chopped
1 poblano pepper, seeds removed and chopped
2 cloves garlic, minced
1 cup long grain white rice
2 cups low-sodium vegetable broth
1/2 cup (4-oz.) salsa verde, store-bought or homemade
Kosher salt
Freshly ground black pepper
1 lb. shrimp, cleaned and tails removed
1 1/2 tsp. cumin
1/4 cup freshly chopped cilantro
Juice of 1 lime, plus more wedges for serving

Instructions:
Step 1
In a large deep skillet over medium heat, heat oil. Add onion and pepper and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more.
Step 2
Add rice and toss to toast for 1 minute. Add broth and salsa and season with salt and pepper. Bring to a boil, then reduce heat to a simmer. Cook, covered until rice is almost cooked through and with just a slight bite to it, about 12 minutes, stirring occasionally to make sure rice isn’t sticking to bottom of pan.
Step 3
In a medium bowl, add shrimp and season with cumin, salt, and pepper. Add shrimp to skillet and stir into rice. Cover and continue cooking until rice is completely tender and shrimp is pink, about 5 minutes.
Step 4
Add cilantro and lime juice and season with salt and pepper to taste. Serve with lime wedges.