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Taylor Swift’s Shake It Off and 1988 Aerobics Championship is the Best Music-Workout Video Ever Made

Thank you to whomever is responsible for this incredible video mash-up because it’s basically the only thing we want to watch or listen to right now!

You guys, this is a real thing that happened: the 1988 Crystal Light National Aerobic Championship Opening. It’s fabulous. It’s everything we tried to block out about the 80s and yet it’s everything we wish could still exist.

1988-Crystal-Light-National-Aerobic-Championship-Opening

Over that video that someone salvaged from a dark, cold place where old aerobics go to die — Taylor Swift. That sick beat from her explosive new hit Shake It Off was seemingly written precisely for this aerobics routine nearly 30 years late.

It’s some Back to the Future time warp stuff we’re trying to wrap our heads around.
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No Brainer Dinner: BBQ Pork Sliders with Homemade Cole Slaw

bbq-pork-sliders

There’s a new D-word, and all of us cringe at its mention. But inevitably, once a day, that question sounds: what’s for dinner? There’s too much pressure on this one single meal that doesn’t even carry the responsibility of being the most important meal of the day. And yet, it’s the one that we focus on the most.

We need it easy, fast, delicious, healthy, and we need all of it for an affordable price. Something has to give, right? Not with these BBQ Pork Sliders! You get the whole package for a fair price in less than 45 minutes. You can’t beat that with a sack of burgers!

bbq-pork

35 Quick & Easy School Night Dinners Your Kids Will Actually Eat

This recipe uses lean pork tenderloin, and the name says it all. This cut of meat is very tender (it’s honestly hard to mess it up) and it’s very lean. Four ounces of pork tenderloin weighs in nutritionally almost identical to the same amount of chicken breast, with 185 calories and 5 grams of fat. For the serving size and the amount of satisfying flavor pork tenderloin offers, you seriously cannot beat this cut of meat. It’s one of our favorite go-tos.

bbq-pork-tenderloin

The pork roasts for about half an hour in the oven, staying moist and building flavor with your favorite barbecue sauce. Sodium and sugar are two things to watch out for when buying bottled sauce, but tasty options abound if you’re willing to read a label.

While the pork is cooking, you’ve got plenty of time to prepare the homemade slaw to top the sandwiches. This is way too easy, and if you’ve got eager hands who love to help out in the kitchen, this is the perfect task to pass on to the kids. Simply mix reduced-fat mayo and milk with white vinegar and scallions (green onions) and toss that with a bagged cole slaw mix from the store.

bbq-pork-coleslaw

Then prep the dinner rolls or slider buns with a scoop of the slaw, finishing with the pork. When this comes out of the oven, you can use a fork to shred or pull the pork. Top with any remaining scallions and barbecue sauce and dinner is served!

bbq-pork-slider

BBQ Pork Sliders
serves 12

INGREDIENTS

One pork tenderloin (about 1 ¼ lbs.)
½ cup plus 1 Tbsp. barbecue sauce
3 cups bagged Classic Cole Slaw (shredded cabbage and carrots)
3 Tbsp. reduced-fat mayonnaise
2 Tbsp. fat-free milk
1 ½ tsp. cider or white vinegar
½ cup plus 2 Tbsp. sliced scallions
12 dinner rolls or slider buns, split and warmed or toasted if desired

INSTRUCTIONS

  1. Heat oven to 425 degrees F. Line a rimmed baking sheet with nonstick aluminum foil or regular foil coated with cooking spray.
  2. Place pork on pan and brush with 1 Tbsp. barbecue sauce. Roast until meat thermometer inserted in center registers 155 degrees, about 30 minutes.
  3. To make coleslaw, put coleslaw, mayonnaise, milk, vinegar and 2 Tbsp. sliced scallions in a medium bowl and toss to mix and coat. (Can be made 1 day ahead).
  4. Slice pork then tear or cut into shreds or pieces.
  5. Put pork, remaining scallions and barbecue sauce in a large nonstick skillet and warm over low heat. (Can be made one day ahead and reheated just before serving).
  6. To serve, spoon about ¼ cup BBQ pork on each bun bottom. Top each with about 3 Tbsp. coleslaw, then bun tops.

Sriracha oven fries rack

TRY THESE HOMEMADE SIDES

Sriracha Oven Fries (pictured)

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recipe by Terry Grieco Kenny; photos by Kacy Meinecke for DietsInReview.com



Alton Brown Gains 7 Pounds Eating at Wichita’s Best Restaurants

alton-brown-wichita-donut

Wichita is one of those places you wouldn’t expect to be a foodie town. Tucked in to one of the flattest spots on the prairie in the heart of beef country, with a blue collar populous that’s generally pretty laid back, Wichitans have an appetite for very good food.

I know this because I concluded a ten-year residency there last month. I also know this because Alton Brown just ate his way through the Air Capital and seemed pretty happy about it. He recently wrapped his wildly popular Good Eats on Food Network and took the show on the road. Alton Brown’s live Edible Inevitable made a stop in Wichita last night and there wasn’t a foodie in attendance who left disappointed. Fortunately, we don’t think Alton’s appetite left town disappointed either.

“I want to thank Wichita for the seven pounds I’ve gained in the last 24 hours,” he said, reported the Wichita Eagle. “I’ve eaten and eaten and eaten.”

Like I said, Wichita loves to eat, with 27 percent of the population being obese. The food’s just that delicious! We hope Alton’s seven-pound souvenir doesn’t hang around too long!

Alton Brown Shares His Diet Secret: Sardines

The celebrity chef stopped at nine Wichita restaurants, according to Denise Neil at the Eagle. And they were mostly a tour of my favorites, too. The only one he missed that I think was a huge disservice to his stomach was The Flying Stove, a nationally recognized food truck that we named a favorite vegetarian restaurant in 2013.

Alton’s favorite? The Nifty Nut House. It’s not even a restaurant; it is, however, the most epic candy and treat store in all the land ever of all time. “I’ve never seen anything like it,” the Eagle reports him saying. “That’s a national treasure.”
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8 Easy Cauldron Dinners for Halloween Night

crockpot-dinners

OK, OK, we’re talking about a Crock Pot, but for Halloween a cauldron just sounds so much cooler! With the hustle and bustle that Halloween night can be, make one thing super easy on yourself — dinner. Load up your cauldron — or slow cooker — in the morning and by evening you’ve got a ready-to-eat meal that will fuel your trick-or-treaters for the candy trek ahead.

Chilis, soups, stews, maybe even some ghoul-ash, they all make hearty, satisfying dinners on one of falls most exciting nights.

roasted tomato soup

ROASTED TOMATO BASIL SOUP

This one is admittedly a little more laborious than the others, but if you make it in advance, you can let simmer on warm all day. Serve with a grilled cheese sandwich; trim the crusts by using a pumpkin or ghost cookie cutter! Or, try these mummy quesadillas!
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Easy 5-Ingredient Pumpkin Cream Cheese Dip with Homemade Graham Crackers

pumpkin cream cheese dip and-crackers
This time of year I find any excuse I can to invite people over. Saturday afternoon football games, Friday night TGIF-ing, or just because, Autumn feels like the most inviting season of all. Halloween night, especially. Our patio always turns in to the must-be spot for family and friends. Everyone pitches in goodies for the trick-or-treaters, and we provide the turkey & black bean chili.

While a healthy dinner that fuels our party and little costume wearers, I’m always trying to find some new and exciting to serve for dessert. This year, we’re going with a crazy-kind-of-simple Pumpkin Cream Cheese Dip. Part appetizer, part dessert, wholly scrumptious, there’s nothing not to love about these seasonal creation.
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