22
Entrees,
23
Memory
-Jennie Butrym, Receptionist
“Watching my son Blake grow up at camp and in the Energy Center at Club Fit Jefferson Valley.”
• Combinethealmondmilkandapplecidervinegar,allowtositforafewmin.Thismakesitsimilartoabuttermilk
• Inasmallbowl,add6tbsp.ofwarmwatertothe2tbsp.Chiaseedsandmix
• Combinethealmondmilk/applecidermixture,coconutoil,coconutsugarandvanillaextract
• Pourthewetmixtureintothedrymixture.Whisktocombine.FoldintheChiaseedandmix
• Sprayyourwaffleironwithcoconutoilspray.Spoonthebatterintoyourwaffleiron,cooktodesireddoneness
• Whenthewafflesaredonecooking,transferthecookedwafflestoacoolinrack.Don’tputthemstraightonaplate.Theheadfromthewaffleswillcreatesteamontheplate,whichleadstosoggywafflebottoms
• Servethewaffleswithyourfavoritetoppings:puremaplesyrup,freshberries,bananas,almondbutter,coconutwhippedcream,honey,nuts,etc.
• Mashthebananawithapotatosmasherorafork
• Addallingredientstogether• Mixwell• Letsitfor1-2minutes• Ladlebatterontoahotgriddle
alreadygreasedwithcoconutoilAdd ins: ProteinpowderBlueberriesRaspberriesChocolate(preferably72%cocoaormore)
Ingredients:• 1 c almond
pancake mix• 1 banana• 2 eggs• 1/2 c rolled oats• 1 tsp. ground flax
seeds• 1 tsp. hemp hearts• 1 tsp. chia seeds• 1/4 tsp. pink
himalayan sea salt• 1/2 tsp. vanilla• 1/2 tsp. cinnamon• Unsweetened
almond milk
Directions:Ingredients:• 2 c finely ground
almond flour• 1 c tapioca flour• 1 tbsp. baking powder• 1 tsp. salt• 2 tbsp. Chia seeds• 1 c unsweetened
almond milk• 2 tsp. apple cider vinegar• 1/2 c coconut oil,
melted and room temp.• 1/4 c coconut sugar• 1 tsp. pure vanilla extract• Coconut oil spray
Directions:-Don and Marie Senno, Member and Group Fitness Instructor
Dairy Free
Memory“The time we got stuck at Club Fit because of a snow storm. Diana was
teaching her yoga class and I convinced Don to take it to support our friend, after all we were stuck there. He reluctantly went (i.e. kicking and screaming). After the very first class it sent Don on a path of yogis. Never wants to miss
a class and got his 200 hours certificate. My advice to everyone - try different things. You never know what will click!”
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Memory
• Heatcoconutoilinalargesautépanovermedium/highheat.Whenoilisfragrant,addchickenbreast(cutintochunks)topanandcookfor2-3minutes
• Preparesaucebywhiskingtheingredientstogether.Setaside
• Addtherestofyouringredientstothepanandsautéforafewminutesbeforeaddingsauce.Bringsaucetoaboilandthenreducetolow.Letsimmerfor6-8minutes.
• Removefromheatandserveoverwhiterice,brownrice,orquinoa!
- Kristine Tanner, Fitness Coordinator
Directions:Ingredients:• 16 oz. chicken
breasts (boneless and skinless)
• 1.5 tbsp. coconut oil (or any oil)
• 1 tbsp. garlic (minced)
• Frozen bag of stir fry veggies or fresh veggies For the Sauce
• 1/4 c honey• 1/4 c soy sauce
(low-sodium)• 1 tbsp. fresh ginger
(grated)
“The holiday party when we all wore the crazy sweaters. That was so much fun!”
• Choponion,peppers,andpotatoes,putinabowl
• Addseasoningsandoil,andcoatthechoppedvegetables
• Putachickenbreastandhalfofthevegetablemixintoanaluminumfoilpouch.Imakeindividualpouchesperperson
• Cookonthegrillforabout20minutesoruntilthechickenandpotatoesarecooked
• Enjoy!
Ingredients:• 1.5 lb boneless
chicken breasts • 1.5 lb red
potatoes• 2 tbsp. BBQ sauce
or seasoning• 1 tsp. seasoned
salt• 1/2 c vegetable oil• 1 orange or green
bell pepper• 1 onion• 2 tbsp. garlic
*Makes 2 servings
Directions:-Joan Serrecchia, Member
“All of the awesome sweaters everyone wore for the Club Fit holiday party last year.”
Memory
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Memory
Memory
- Christian Guerrero, Personal Trainer
“My son B swimming on his own!! At only four years old,coach Helen taught him the basics and so much more!”
• Seasongroundturkeywithpaprika,garlic,onionpowder,cumin,cayennepepperandchiliseasoning
• Cut1to2Romatomatoes• Coverskilletwithcoconutoil
sprayandsetonmediumheat• Addseasonedmeattoskillet
andchopwithspatula• Slowlyaddvegetables,tomato
paste,blackbeans,andcorn• Reduceheattolowandcover
skillet,cookfor7-10min
• Preheatovento425°• Heatanon-stickpanonmedium,
addbisonandspices• Drainbeansandwarminpan• Whenbisonisbrowned,add
mushroomsandchoppedspinach.Whencooked,drain
• Warmtortillasfor2min,fillthemwithbeansandbisonmixture
• Topwithtomatoes,bellpeppers,cilantroandcheese
• Putbackinovenfor2min• Removefromoventomangia!
“Being nominated and winning the Barbara Cullen Service Award for the 4th Quarter!”
Ingredients:• 6 corn tortillas• 1 lb ground Bison• 1 tsp. chili powder• 1/2 tsp. cumin• 1.5 c chopped spinach• 1 (15 oz.) can pinto
beans• 1/2 c chopped tomato• 1/4 c red bell
peppers• 3 diced mushrooms• 2 tbsp. shredded
cheese• 2 tsp. chopped cilantro
Directions:Ingredients:• 25 oz. lean ground turkey• 2 .5 c black beans • 1.5 c steamed corn• 2.5 c rice• 1.5 c tomato paste• 2 Roma tomatoes
(chopped)• 1 packet chili seasoning• 1/2 c hatch green chili
pepper (optional)• Onion and fresh basil• Seasonings to taste: onion
powder, cayenne pepper, pepper, garlic powder, ground coriander
Directions:- Brendan Probst, Personal Trainer
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Memory
- Jessica Jaroff, Aquatics Staff- Gina Acker, Senior Talent Development Specialist
• Inalargebowl,addturkey,seasonings,andasplashofoliveoil,mix
• Addallotheringredientsandincorporateeverything
• Forminto2inchballs• Pre-heatskillettomedium-high
heat,addoliveoil• Cookmeatballs,rotatingeachside
untilbrowned,about10min• Finishcookingbysimmeringinyour
favoritesauceorbakeintheovenfor20moreminat375°
• Enjoy!
• Begincookingthepasta.Youwillbereservingsomeofthepastawater(seestepbelow)
• Whilepastaiscooking,drizzle1tbsp.oliveoilinalargefryingpanovermediumhighheat.Placeseafoodinthepan,cookfor1-2minutes,stirringoccasionally.Iffrozen,cooktimemaybe1-2minuteslonger.Seafoodshouldbeopaqueandcompletelywarmedthrough
• Onceseafoodiscooked,pourincanofwhiteclamsauceandbringtoasimmer.Don’tbringtoahardboil,seafoodwillgettough
• Ifpastaisnotyetcooked,turnseafoodsaucedowntoWARM/LOWuntilpastaisready,thenturnofftheburner
• Reserve½cupofpastawater• Drainpastaandcombinewiththeseafood
andsauce.Tosswell.Ifadditionalmoistureisdesired,pourinthereservedpastawater
• Servewithparmesanandricotta,ifdesired
“Teaching my first swim lesson. I’ll never forget how proud I was of myself and my student!”
Ingredients:• 8 quarts water• 1/2 tsp. salt• 1 lb fettuccine • Add broccoli florets to
water during last 5 min Sauce:
• 1 tbsp. olive oil• 1-1.5 lb uncooked
seafood mix (small shrimp, small scallops, calamari rings)
• 1 (15 oz.) can of white Italian style clam sauce
• Serve with parmesan cheese or ricotta cheese (optional)
Directions:Ingredients:• 1 lb ground turkey• 1 egg• 1.5 c bread crumbs• 4 tbsp. olive oil• 1 can green chilies • 1/2 c parmesan• 4 cloves garlic
(minced)• 1 tsp. dry basil• 1 tsp. onion
powder•Salt and pepper
(to taste)
Directions:
M
emory“My first time entering Club Fit for my interview. I was greeted in
such a friendly way at the desk, plus my soon-to-be manager was behind the desk waving and smiling at me. I couldn’t
help but think that Club Fit must be the friendliest place to work that there could ever be!”
27
- Calla Michalski, Marketing Designer- Emelia Montalto, Member
• Placethechicken,butter,soup,andonioninaslowcooker,fillwithenoughwatertocover
• Coverandcookfor5to6hoursonhigh
• Placethetornbiscuitdoughintheslowcookerapproximately30minutesbeforeserving
• Cookuntilthedoughisnolongerrawinthecenter
• Servewithfrozenvegetables
• Cleanshrimp• Boilshrimpinbeer,waterand1/2
teaspoonsalt• Inbowl,combinevinegar,oil,salt,
pepper,Tabasco,honey,andparsley.• Incasseroledish,alternatelayersof
shrimp,onions,lemons,andcapers• Pourvinegarmarinadeoverand
refrigerate*Youcanuseregularvinegarandsometarragon.Iusuallymakeitadayaheadsoflavorsmix
Memory
“When all my fellow staff members surprised me with a baby shower! It was so cute and so unexpected. I felt so loved!”
Ingredients:• 1.5 lb shrimp (large)• 1 c of beer• 1 c of water• 1.2 c olive oil• 1/2 c tarragon vinegar• 1/4 c chopped parsley• 1 tbsp. honey• 1.5 tsp. salt, divided• 1/2 tsp. pepper• Dash of Tabasco• 1.5 Onion (thinly sliced)• 1.5 lemons (thinly
sliced)• 2 tbsp. capers
Directions:Ingredients:• 4 skinless,
boneless chicken breast halves
• 2 tbsp. butter• 2 (10.75 oz) cans of
condensed cream of chicken soup
• 1 onion (finely diced)• 2 (10 oz.) packages
refrigerated biscuit dough, torn into pieces
Directions:
Slow Cooker
Memory
“One memory would be my first few days at Club Fit. Frank Galasso helped me to become familiar with the work out
center. He was very patient (and is to this day), whenever I have a question. Also, the first time I tried Zumba I was hooked.”
28
Memory
• Brownturkey• Drainandrinsebothcansof
beans• Draincorn• Putturkey,beansandcornin
slowcooker• Addchiliseasoningandcans
ofRotel• Coverandcookonhighfor
4hours• Servewithchips,veggies,
andcheddarcheese
Ingredients:• 1 lb ground turkey• 1 can black beans• 1 can red kidney
beans• 1 can of corn• 3 cans of Rotel• 1 package of chili
seasoning• Slow cooker
-Sarah Schum, Sports and Camp Director
Directions:-Jacquie Giannico, Marketing Director
• Inalargesaucepan,meltbutter,oil,andaddgarlicandonion.Donotover-cookorbrown.Consistencyshouldbesoft
• Addmushroomsandbalsamicvinegar.Cookmushroomsdownuntilsoft.Putaside
• Separately,slicepolenta.Roll,makingslices1/2”thick.Spreadslicesoutandplaceonmicrowaveabledish
• Cookinmicrowavefor5minutesandthenaddmushroommixture
• Cookforanother3minutesandserve
Ingredients:• 1 roll of store bought
polenta• 1 package shiitake
mushrooms• 1 package of
mushrooms• 1 cup balsamic
vinegar• 1 stick of butter• 1 small onion, chopped• 1 clove garlic, chopped• Salt• Pepper• Parsley
Directions:
“Years ago, we were asked to sponsor a new Hiking trail in Yorktown. We were interested but I wanted to see what the trail was like first. I met the
Hike leaders at the trail, but wasn’t expecting to hike with them. The temperature hit 85° that day, and I wasn’t wearing the proper hiking
shoes. Needless to day, I hiked the 3 miles and they were happy when I confirmed that the sponsorship was a good fit for us.”
Memory“Club fit is a special place as it allows me to help many young athletes, both on the basketball court and in the weight room to get better, gain confidence in themselves and have fun as
we train for the game of basketball and the sport of life.”
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-Maura Schneider, Senior Club Experience Advisor
• Poundchickentotenderize• Placeincasseroledishand
coverwithcheese• Sprinklecornstuffingovertop
ofchickenanddribblemeltedbutteroverall
• Pourchickenbrothinpan• Bakeat350°for30minutesor
325°for45minutes• Enjoythiseasytoprepare,
kid-friendlymeal!
• Inalargebowl,creambutterandsugar.Beatineggs,thensourcream(oryogurt),andcombinethoroughly
• Graduallyfoldincornmuffinmixalternatingwithmilk.Stirinwholecornthencreamedcorn
• Pourintogreased3quartbaking/servingdishandbakeuncoveredincenterof325°ovenfor45-50minoruntillightlybrownedandnotjiggly
Ingredients:• 1/2 c sweet
butter, softened • 1/2 c granulated
sugar• 2 eggs• 1 c FF sour cream
or yogurt• 1 pkg. (8.5 oz.) corn
bread/muffin mix• 1/2 c milk• 15.25 oz. can
whole kernel corn• 14.75 oz. can
creamed corn
Directions:Ingredients:•4 chicken
breasts•4 slices Swiss
cheese•1 c chicken
broth•Melted butter
Directions:-Jayne D’Ambrosio, Massage Therapist
Memory
“Marianne Surre’s retirement luncheon in the cafeteria and Jack, as an added bonus, was there to surprise her!”
Memory
“After a snowstorm the area lost power for days and the club opened it’s showers to the community. I saw a very tired and disheveled mom with a child in her arms come into the club asking to use the shower
facilities. When she came out she was so grateful, and had a big smile on her face and I was very proud to work for a business that was
reaching out in such a caring and practical way to the community.”
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-Giselle Lombardi, Member
• Heatoilinlargesaucepan(med.heat)• Addturkey,onion,greenpepper
andgarlic• Cookturkeyuntilbrown• Addcumin,chilipowder,salt,
cayennepepper• Stirconstantlyfor1minute• Addbeans,cornandthetomatoes
(withliquid)• Bringtoaboilandreduceheattolow• Stirringoccassionallyfor15-20min• Servewarm,garnishwithsourcream,
avocadoandcheddarcheese• Enjoy:)
• Washandcutendsofzucchini.Usingaspiralizer,makethezucchinipasta.Setaside
• Heatoilinalargepanovermedium-highheat.Addshrimpinoneflatlayerandsprinklewithsaltandpepper.Cookfor1min.withoutstirring,sothebottomsidegetsalittlecrispy
• Addthechoppedgarlic,thenstirtheshrimpforanothermintocooktheotherside.Usealargespoontoremovetheshrimptoaplate
• Addbutter,lemonjuiceandzest,redpepperflakes,andwhitewinetothepan
• Bringtoasimmerfor2-3minwhilestirring• Stirintheparsley,addthezucchinipasta,
andtossfor30sec.towarmup• Addshrimpbacktothepanandstirfor
anotherminute.Serveimmediately
Memory
“Attending birthday parties as a kid.”
Ingredients:• 4 zucchini (medium)• 1.5 lb (approx 30)
raw shrimp (peeled and deveined
• 2 tbsp. olive oil• 4 garlic cloves (finely
chopped)• 2 tbsp. butter/ghee• 1 lemon (juice & zest)• 1/4 c white wine or
chicken broth• 1/4 c parsley • Red pepper flakes• Salt & pepper to taste
Directions:Ingredients:• 1 tsp. olive oil• 1.5 lb ground turkey• 1 medium onion
(chopped)• 1 green pepper
(chopped)• 3 garlic cloves
(chopped)• 1.5 tsp. cumin• 1 tbsp. chili powder• 1/2 tsp. salt• 1/4 tsp. cayenne• 2 (15 oz.) cans of
black beans• 1 (15 oz.) can of diced
petite tomatoes• 1 (15 oz.) can of corn
Directions: -Gina Tierney, Receptionist
“How much my kids enjoy the nursery. They really love playing with the other kids and have made some great new friends. I know
they’ll have a fun time while giving me the time I need at the gym.”
Memory
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• Letdoughdefrost–riseinabowl
• Whendoughisready,rolldoughoutflat
• Putonpepperonislices,coverthemwithdough
• Putcheeseontop• Rollup,pinchedges• Bake350(preheat)for35
minutes!
Ingredients:• Frozen dough
(1 roll)• Pepperoni - sliced,
cooked (Deli) 10-15 Slices
•Mozzarella cheese (1 pack), shredded
Directions:-Jaydip Patel, Fit Coach
• Placethesausageinalargenon-stickskillet,anddrizzleoilonskillet.Brownandcrispcasings,removesausages,sliceonanangleinto2in.piecesandsetpiecesbackinpantosear
• Heatasecondskilletovermedium-highheat.Addoil,garlic,onion,Cubanelleandredpepper.Seasonwithsaltandpepper
• Splitandtoastbread(wedge)underbroiler.Meltoilandbuttertogetherinasmallpanovermediumheat.Addgarlicandletitsizzle1or2minutes.BrushrollswithgarlicbutterandsprinklewithalittledriedItalianseasoning
• Combinethecookedpeppersandonionstothesausages.Addhotpeppersandjuicetotheskillet.Tossandturnsausages,peppersandonionspickingupallthedrippingsfromthepan-pileeverythingintogarlicsubrollandserve
Ingredients:• 3/4 lb tofurkey italian
sausage• 2 tbsp .extra virgin olive oil• 2 large cloves of garlic,
crushed• 1 large onion, thinly sliced• 2 Cubanelle peppers,
seeded and thinly sliced• 1 red bell pepper, seeded
and thinly sliced• 2/3 jar hot cherry
peppers• 3 tbsp. hot pepper juice
from jar• 4 sub rolls• Salt and pepper
Directions:- Samantha Nunes, Fitness Director
Memory
Memory
“Starting a New Role at Club Fit in April 2018. The Staff and Trainers were very welcoming
and it’s been a great experience!”
“When my kids were little, I used to bring them as family to the pool and teach them how to swim. Now my
older daughter is in college and my younger one is in 8th grade. I miss those days!!”
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“Teaching aerobic exercise for 12 years to enthusiastic members!”
• Sprinkleblackpapperonchopsandbrownlightly
• Pourblackbeansoverporkchops
• Poursalsaovereverything,shaketodistribute
• Coverandsimmer,for10-12minutes
• Chopupfreshcilantroandaddtopan
• Serveoverrice,cous-cous,orpasta
• Takeslessthan30minutes!
Ingredients:• 6 thin cut - pork
chops• 1 can black beans • Pepper• 1.5 c salsa• Fresh cilantro• 1 tbsp. olive oil•Cous-cous
or pasta
Directions:- Joanna Zottoli, Member
• Saltandpeppercutlets,thendredgeinflour
• Sautéinbutterfor2-3minutesoneachside
• Addslicedmushroomsandsimmer,covered,4minutes
• Removecutletstoaplatter,keepwarm• Tomushrooms-addwineanddeglaze
thepan,thenaddcreamandsimmeruntilsaucestartstothicken
• Addsaltandfreshblackpeppertotaste• Poursauceovervealorchickenand
garnishwithfreshparsley• Servicewithfettuccineandenjoy!
Ingredients:• 8 pieces of chicken or
veal pounded thin• 1 tbsp. sweet butter• 1/2 lb mushrooms• 1/2 c Madeira wine• 1.5 c heavy cream• 1 tbsp. parsley
Directions:- Linda Cuniberti, Member
Memory
Memory
“Working for Club Fit in many different departments for the last 24+ years.”
33
-Alice Daly, Tennis Office Manager
“When fall rolls around and football is on TV!”
• Cutbabybackribslabsin3sections
• Placeinslowcooker• Sliceonionandplaceontop
ofribs• Pour2cupsofyourfavorite
BBQsauceontopofall• Cookonlowfor8hours
oronhighfor4hours• Enjoy!
Ingredients:• 2 racks of baby
back ribs• 1 onion• 2 cups BBQ sauce
- your favorite
Directions:-Patti Straub,Cycling Instructor
• Prepbroccolini,washandcutdownstems(canparboilifyoulikesofter)
• Sliceprecookedchickensausageandplaceinfoodprocessortocrumble
• Sauteegarlicinheatedoliveoil(nottoolong)
• Tossinbroccoliniandsautee2-3min.Thentossincrumbledchickensausage.Simmerabout5minutes
• Throwoveranypasta/grain.Iusewholewheatorquinoa.*Amountofgarlicispreferance,mayalsoneedmoreoiltocoat.
“When I brought mini beach balls and tossed them to my riders during a kick off summer indoor
cycling class! Big smiles from all!”
Ingredients:•1/4 c olive oil•4 cloves of
minced garlic•2 bunches of
broccolini•Fully cooked
chicken sasuage•Whole wheat
pasta or quinoa
Directions:
Memory
Memory
34
• Brownanddrainthemeat,addseasoningandwater
• Drainthecornandbeans,addtothemeat
• CoverwithSalsa,stir• Inalargepot-stiroften,cook2
ormorehoursonmediumCrockpot:3-4hoursonhigh 7-8hoursonlow
• Serveoverpastaorwithcrackers
• Topwithcheese(optional)
Ingredients:• 1 lb ground meat
(chicken, beff, turkey)
• 1 (15 oz.) can of black beans
• 1 (15 oz.) can of kidney beans
• 1 (8 oz.) can of corn• 1 jar of any salsa• 1 package of chili
seasoning• 1/2 c water
Directions:-Missy Murray, Group Fitness Instructor and Personal Trainer
Memory
• Steamzucchinithathavebeencutinhalflengthwise.Scoopoutpulp,leavinganiceshelltofill,turntodrain,cutsidedown
• Drainpulp,chopandreserve• Steamspinachfor5minutesin
1tablespoonwater,coolandchop• Meltbutterinsaucepan,stirinflourand
beat3minutes• Addbouillon,milk,andtobasco.Whisk
untilthickened• Stirinspinachandzucchinipulp• Saltandpepper,totaste• Fillzucchinihalvesandsprinklewithbacon
pieces,sprinkletopwithcheddarcheese• Bakeat375°for30-40min
“Teaching a spin fundraiser for Memorial Sloan Kettering Pediatric Department.”
Ingredients:• 1 large zucchini• 1 lb fresh spinach• 1 tbsp. water• 2 tbsp. butter• 1 tbsp. flour• 1 tsp. instant bouillon • 1 c milk• 8 slices bacon• 1/2 c cheddar
cheese• Salt• Pepper
Directions:
“Greeting all of the smiling, friendly faces at the reception desk.”
-Mary Langan, Receptionist
Memory
35
Memory
-Maura Schneider, Senior Club Experience Advisor
-Judi Tainsky, Member
“Meeting new people, trying new exercise classes - barre is great. Zumba is a real good workout.”
• Pre-heatovento400°• Lightlysprayalargebakingdish
withvegetablecookingspray• Combinebrownsugar,onion,garlic,
cidervinegar,water,ketchup,andWorcestershireinsaucepan
• Bringtoaboil-reduceheat,andcookfor10minstirringoccasionally
• Pourthemixtureovershrimp,stirringtocombine
• Bakefor6-8minutesuntilcookedthrough
• Servewarmorchilledwithrice
• Drainpeasandstringbeans,putinfoodprocessor,pulseuntilclumpybutnotwhole,setasideinbowl
• Sautéonionsinoiluntilcaramelized,addtofoodprocessor
• Addeggwhitestoonionsandchopuntilchunky,addtobowlwithstringbeansandpeas
• Chopwalnuts,addtootheringredients• Mixwell,textureshouldresemble“real”
choppedliver• Refrigeratefor1hoursoflavorsmesh• Addsaltandpeppertotaste• Servewithcrackers,chipsorveggies• Enjoy
Ingredients:• 2 cans (14.5 oz.)
peas• 2 cans (14.5 oz.)
stringbeans• 5 hard boiled egg
whites• 1 large sweet onion
(sliced)• 1/4 c vegetable oil• 3/4 c chopped
walnuts• Salt and pepper
Directions:Ingredients:• 1/2 c packed dark
brown sugar• 1/4 c chopped
onion• 4 cloves minced
garlic• 1/3 c cider
vinegar• 1/4 c water• 1/4 c ketchup• 1 tbsp.
Worcestershire sauce• 36 large shrimp,
peeled & deveined
Directions:
Memory
“When I was honored in 2017 with the General Manager’s Award.”
36
-Jan Bass, Member Ingredients:• 8 tbsp. olive oil• 8 tbsp. butter• 1 small onion,
chopped• 1 small stalk celery,
chopped• 1 medium carrot,
chopped• 1 small stalk fennel,
chopped• 1/2 bell pepper,
chopped• 1 small leek, chopped• 1 (28 oz.) can crushed
tomatoes• 1 tbsp. tomato paste• 1 tbsp. kosher salt• 1/4 tsp. freshly
ground pepper
Directions:• Place4tbsp.oiland4tbsp.butterinaheavysaucepanover
mediumheat.Addonion,andcookgently1min;donotbrown.Addcelery,carrot,fennel,bellpepperandleek,continuetocookgently5minutes,stirring.
• Addtomatoes,tomatopaste,2cupswater,salt,pepperandremainingherbsandspices.Simmer,partlycovered,2hours,stirringoccasionally
• Inalargeskilletoverhighheat,sautégarlicinremainingbutterandoilforseveralseconds;don’tbrown.Lightlydustallseafoodexceptclamswithfloor,andaddtoskillet.Sauté2min,untilgolden;stirinwhitewine.Cook1min,allowingwinetoreduce
• Addsauce,coverskilletandcookoverlowheat7minutes.Transfertoalarge,shallowcasserole.Placesteamedclamsontop,andgarnishwithmincedparsley
• ServehotwithtoastedFrenchbread• Iusuallydoubleortripletheingredients…also,it’sreallyyummy
overCapellini.• Enjoy!
“Club Fit is my “happy place.” I enjoy walking around the track to straighten myself out LOL”
Memory
• 1 tbsp. minced fresh oregano
• 1 tbsp. minced fresh basil
• 1 tsp. minced fresh thyme
• 4 whole bay leaves • Dash cayenne pepper• 1 tsp. minced fresh
garlic• 1/2 c flour• 1/2 lb halibut,
cut into one-inch pieces
• 1/2 lb swordfish, cut into one-inch pieces
• 8 large sea scallops• 8 large shrimp, peeled
and deveined
• 1/4 lb bay shrimp (or other small shrimp)
• 6 oz. picked crab meat• 1 c dry white wine• 8 cherrystone
clams, scrubbed and steamed until opened
• Minced parsley for garnish
• 8 slices French bread, spread with additional butter
• Garlic and oregano, and toasted until golden brown (optional)
37
Ingredients:•Make First: *Basting Oil•1/2 c Extra Virgin Olive Oil•1 clove peeled garlic, minced•2 tsp. chopped fresh parsley
leaves•1/2 tsp. chopped fresh
thyme leaves•4 seedless cucumbers
(about 3.25 lb total), peeled, halved lengthwise, cut on bias 1/4 inch slices
•1.5 tsp. Kosher salt, divided•12 oz. Daisy Light Sour Cream
Directions:• PreheatgrillonHIGH10min.Makecucumbersalad:Tosscucumbers
with1tsp.Koshersalt(todrawoutmoisture);letset30min.Squeeze,thendrainwateroff.Combinecucumbers,sourcream,dill,1/2Koshersalt,1tbsp.lemonjuice,andredonioninlargebowl;setaside
• Coatcleanedgrillgratelightlywithvegetableoil• Seasonbothsidesoffilletswithsaltandpepper;drizzlebothsides
withbastingoil(toomuchoilwillcauseflare-ups).Searfilletsongrill1-3min,untiltheyhavechangedcolorabout1/4ofwayupfrombottom.Flip;baste(brushsearedsidewithbastingoil).Sear1-3min
• Turnover;baste.Cook1-3min.Turnoveragain;baste.ReduceheattoMED;closecover.(Cookfillets1-inchthickorless3-4min/sideonMED;cookfillets1-inchorthicker5-6min/sideonLOW.)
• Cookuntilinternaltempreaches130degrees(checkbyinsertingthermometerhalfwayintothickestpartoffillet).Transfertocleanplatter;letrestatleast2min
• Tossspringmixwitholiveoilandlemonjuice;seasonwithsaltandpepper.Placefilletsongreens;topwith1/3cupofcucumbersalad
•2 tbsp. chopped Dill• Juice of 1 lemon (2-3 tbsp.),
divided•1/4 small (about 1/2 lb)
red onion, peeled, cut in thin, match-like sticks
•6 salmon fillets (about 6 oz. each), skinned
•Salt and pepper to taste•2 tbsp. Basting Oil*•5 oz. Green Salad or
Mesclun Mix•2 tbsp. extra virgin olive oil
-Mary Patrzalek, Personal Trainer
“We have a great department - we all get along, and really have fun. I'm grateful to be working with such a talented, thoughtful, energetic group of people! The Fitness Dept really rocks.”
Memory
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Ingredients:• 2 tsp. olive oil• ½ lb lean ground turkey• ½ lb spicy ground
Chorizo (for less spicy or if you cannot get Chorizo, use ground sweet Italian sausage or spicy)
• 1 (15 oz.) can of dark red kidney beans
• 1 (15 oz.) can of black beans
• 1 (28-oz.) can diced fire roasted tomatoes (with juice)
• 1 can diced green chilies
Directions:• ServingSize6-8,preptime:20-30minutes,cooktime3-4hours• I cook this in a mix of on the stove and in my crock pot – it can be done fully on the
stove but it is nice to set it and forget it once you have browned the meat. This recipe takes about a 20-30 minutes prep time, and then a 3 – 4 hour cook time to develop the flavors. This is served in my house on the first Sunday at the start of football season, perfect for Fall, football, and curling up on the couch with a big bowl of Chili!
• Placeoilinalargeskilletonmedium-highheat.Addinscallions,garlic,allpeppers,and½ofthecanofgreenchilisandsautéfor5-7minutes,stirringfrequently.
• Addinthe½ofthebottleofbeer,groundturkeyandchorizobreakupthemeat;cookinguntilnolongerpink.
• TurnthecrockpottoHigh(3-4hours),orlargepottomedium-highheat.Addinv8juice,remainingbeer,remainderofthecanofgreenchilis,corn,chilipowder,cumin,paprika,cayennepepper,blackpepper,andsalt.Stireverythingtogether.
• Transfercontentsfromskilletoncebrownedintopot,stirtogether,placelidandletsimmer.Checkperiodicallyonthechili,tasteaddseasoningsasneeded.Oncereadyyoucangarnishwithanythingyouwouldlike!Isuggest…GreekYogurt(tastesjustlikesourcreambuthealthier!),avocado,andextrasharpcheddarcheesewithTortillaChipsforscooping!
• 1 c (8oz.) spicy V8 Juice (can substitute chicken broth)
• ½ cup of scallions or white onions
• 2 tsp. diced garlic• 2 tsp. ground cumin• 1 tsp. chili powder• ½ tsp. cayenne pepper• ½ tsp. paprika • 1 tsp. kosher salt• 1 tsp. black pepper• 1 lager beer• ½ cup cilantro• 1 red bell pepper
(medium) chopped• 1 green bell pepper
(medium) chopped
• 1 Poblano pepper (or Cubanelle pepper)
• 1.5 c corn (can be frozen, canned, or fresh) To Make it Spicy(ier):
• ½ tsp. crushed red pepper
• Diced Jalapeno (start with one, simmer then add more after tasting) Top off with:
• Greek yogurt (instead of sour cream)
• Cheddar cheese• Tortilla chips• Avocado
-Cara Austin, Talent Development Specialist
“In February 2018, in our effort to support our community we had staff, members, and energy center kids create valentines that we hand delivered to our local VA in Montrose for Valentine’s Day. I was able to share the handmade cards and well wishes to veterans
on behalf of Club Fit, to have the chance to bring a smile to those who put their lives on the line for me was an amazing experience and I am so thrilled to be apart of a company that cares about our community as much as we do.”
Memory
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Memory
• Smashandchopgarlicoruseagarlicpress,sautegarlicinoiluntilsoft
• Addlemonjuiceandclamjuicefrombothbottlesandcans(don’taddtheclamsjustyet)
• Boilwaterforlinguinewhiletheabovesimmers-cooklinguinealdente
• Threeminutesbeforedraining-pour1/2cupofsauceintolinguine-serveremainingsauceonthesidewithanicebread
• Mangia!Note:Freshclamscanbesubstitutedforthecans
Ingredients:• 1 lb linguine• 1 (8 oz.) cans
chopped clams• 1 bottle clam juice• Juice from 1/2
a lemon• 1/2 c white wine• Fresh parsley• 4-6 garlic cloves• Pepper to taste• 2 tbsp. olive oil
Directions:-Leslie Kesselman, Master Personal Trainer
• PutcutupbutternutsquashinZiplocbag• Insmallbowl,mixtogether:salt,pepper,
onionpowder,garlicpowder,oregano• Addoliveoiltothespices,stir• Pouroliveoilmixtureoverthebutternut
squash• Mixbyturningbagoverandoverevery15
minutes• Marinate1hour• Spreadbutternutsquashonbakingsheet
(separatepiecessotheydonottouch)• Roastinovenat400°for30-45min,
untilsquashissoftandbrownedonthebottom
“The rewarding feeling of satisfaction when members tell me how exercise has improved their lives.”
Ingredients:• Butternut squash,
cut into pieces• Salt• Pepper•Onion powder• Garlic powder•Oregano
(Be heavy handed with spices)
• 3 tbsp. olive oil • Ziploc bag
Directions:-Karen Cornetz, Group Fitness Manager
Memory“My first “member appreciation party” in 2001. It was so
much fun getting to know members and staff at that event. It was my first experience seeing one of the great things
Club Fit does for their members.”
40
Memory
Memory
- Joanna Zottoli, Member
• Sautéonionandgarlicinoliveoilfor5-10minutes
• Addcrushedtomatoes,vodka,redandblackpeppertotaste,andcookfor5-8minutes
• Addcreamandcookforanother5minutes
• Pouroverpastaandsprinklewithgratedcheese
• Garnishwithbasil(optional)
Ingredients:• 1/4 lb prosciutto, diced• 1 medium onion, diced• 2 cloves garlic, diced• 2 tbsp. olive oil• 1 (24 oz.) can San
Marzano crushed tomatoes
• 1 c vodka• 1 c heavy cream• 1/2 c grated cheese• Crushed red pepper• Fresh black pepper• basil• 1 lb Penne Pasta
Directions:-Harriette DeCarlo, Group Fitness Instructor
“One of the women in my water class thought she had her bathing suit on and started to walk into the pool.
Luckily someone stopped her!”
• Breadchickencutletsineggandseasonedbreadcrumbs
• Addsalt,pepper,andgratedparmesancheese,browninoliveoilandsetaside
• Sautémushroomsinbutterandoliveoilandmincedgarlic
• Removeandaddtochickencutlets• Inacasseroledish,layerchicken,
mushroomsandgarlic• Pourover1/4to1/2whitewine• Bakeat350°for30to40min• Enjoy
Ingredients:• Thin chicken
cutlets•Seasoned bread
crumbs•2 cloves of garlic•Olive oil•Butter•Sliced mushrooms•White Wine•Salt•Pepper•Grated cheese•1 Egg
Directions:
“I will always remember my Dance and Funk classes that I took with my friend Syd. They were fun times...”
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- Ann Krobath, Master Trainer
• Placewaterandfarroinamedsaucepantopresoakfor10mins.Addeachingredienttothepotasyoufinishpreparingit
• Cutonioninhalfagain,andverythinlysliceintoquartermoons.Thinlyslicegarliccloves.Halveorquartertomatoes.Addsalt,pepperflakesand1tbsp.ofoliveoiltopanandsetatimerfor30mins.Bringuncoveredpantoaboil,thenreducetoagentlesimmer,stirringoccasionally.Whenthetimergoesoff,thewatershouldbealmostcompletelyabsorbedbutifneededcookitfor5moreminuntilfarroistender.
• Transfertoawideservingbowl.Ifthere’sstillliquidleft,ignoreitandjustuseaslottedspoontotakeoutthecompleteddish.Drizzlelightlywithadditionaloliveoilifdesired.Scatterwithbasilandparmesan.Eatimmediately.
• Repeattomorrow.
Ingredients:• 2 c water• 1 cup semi-pearled
farro• 1/2 large onion• 2 cloves garlic• 9 oz. grape or cherry
tomatoes• 1.25 tsp kosher or sea
salt• 1/4 tsp. red pepper• 1 tbsp. olive oil, plus
extra for drizzling• Few Basil leaves, cut
into thin strips• Grated fresh parmesan
(optional)
Directions:- Danielle Hoover, Group Fitness Instructor
• Rinseandsortthroughthedrychickpeas.Cuttheskinoffthesquash,removeseedsandcutinto1inchsquarecubes
• Addalloftheingredientstoyourslowcookerbesidesthepeasandspinach
• Cookonhighfor6hours• About20-30mins.beforeservingaddin
thefreshpeasandspinach,andgiveitastir.Ifsauceistoothinorwaterywhenitisdonecooking,youcouldmakeaquickmixofcornstarchandhotwaterandpouratbsportwoofthemixtureintothecrockpot,allowittosimmerabitlonger.Thiswillthickenitrightup.
• Serveoverbrownbasmatiorjasminerice• Optional:(toppedwithfreshcilantro,mint
orbasilandmaybeevensomeshreddedcoconut)
Ingredients:• 2.5 c diced butternut squash• 1.5 c dried organic chick peas• 1 small onion, chopped• 2 cloves garlic, minced• 1 can (13.5 oz.) organic
coconut milk• 1 bunch of fresh spinach,
rinsed and roughly chopped (or kale)
• 1.5 c freshly shelled peas • 1-2 large tomatoes, diced• 3 c vegetable broth or water• (Optional) 3 tbsp. yellow curry
powder (you can use your own blend of spices here)
• 1 tsp. kosher salt• (Optional) handful of fresh
cilantro, roughly chopped • Chicken (Optional)
Directions:
Memory“One of my favorite memories of Club Fit is the Fit 3D
staff meeting 3 years ago - without that meeting, I wouldn’t have officially met my husband!”
Memory
“I was checking my voicemail before I left. I had a recording from Barbara Cullen who was homebound battling cancer. Her message to me was an inspirational farewell. She wanted me to tap into my potential and
not be afraid. She believed I had so much more to offer mankind. I was so shocked I accidentally deleted the message. However, I can still hear
her voice and I know she would be very proud of me today.”