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!”

24

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

25

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

26

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.”

29

-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.”

30

-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

31

• 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!!”

32

“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

39

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.”