Fit & Aqua Newsletter
To our valued FAC members,
While we miss seeing all of you come through the Fitness & Aquatic Center doors, we are excited to announce some new opportunities to keep you motivated and active this summer: outdoor fitness classes and a free summer fitness challenge! The safety of our members and employees remains our top priority, so plans for outdoor classes will be centered around the current guidelines from the MDH to ensure the health and safety of participants and instructors.
Fitness and Aquatic facilities were not included in Phase 2 of Minnesota’s phased reopening plan, which began on June 1st. According to the MN Stay Safe guidelines, pools, gyms, and fitness centers may be able to open with restrictions as soon as phase 3 or in phase 4. There is no timeline for these phases, so continue to watch for email updates and follow us on social media.
If you are not receiving email updates from the FAC, please email us at email@example.com to be added to our list. Please know that we are diligently working on plans to ensure we welcome our members back into a safe and clean environment. New guidelines and protocols will be communicated with members prior to reopening.
We look forward to continuing to meet your fitness needs at the FAC as soon as it is safe to reopen our doors. Until then, please check out our fitness opportunities included in this newsletter and email us if we can help you in any other way!
~Fitness & Aquatic Center Staff
Chopped Greek Salad with Chicken
Chopped Greek Salad with Chicken
Source: EatingWell Magazine, July/August 2009
Chicken turns this Greek-inspired salad into a substantial main course. Feel free to substitute other chopped fresh vegetables, such as broccoli or bell peppers, for the tomatoes or cucumber. Use leftover chicken, store-roasted chicken, or quickly poach a couple boneless, skinless chicken breasts while you prepare the rest of the salad. Serve with pita bread and hummus.
⅓ cup red-wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh dill, or oregano or 1 teaspoon dried
1 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon freshly ground pepper
6 cups chopped romaine lettuce
2 1/2 cups chopped cooked chicken, (about 12 ounces; see Tip)
2 medium tomatoes, chopped
1 medium cucumber, peeled, seeded and chopped
½ cup finely chopped red onion
½ cup sliced ripe black olives
½ cup crumbled feta cheese
Whisk vinegar, oil, dill (or oregano), garlic powder, salt, and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, onion, olives, and feta; toss to coat.
Tips: If you don't have cooked chicken, poach 1 pound chicken breasts for this recipe. Place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low, and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.
Nutrition Facts - Serving Size: About 3 Cups
Per Serving: 343 calories; 18.5 g total fat; 4.7 g saturated fat; 89 mg cholesterol; 581 mg sodium. 659 mg potassium; 11.1 g carbohydrates; 3 g fiber; 5 g sugar; 31.1 g protein; 6798 IU vitamin a iu; 14 mg vitamin c; 126 mcg folate; 148 mg calcium; 2 mg iron; 54 mg magnesium;
Exchanges: 2 Vegetable, 3 1/2 Lean Meat, 2 Fat
Outdoor Group Fitness Classes
The following safety measures will be in place in all classes (subject to change if the MDH guidelines are modified):
9 or fewer participants per class
Maintaining proper social distancing between participants at all times
Pre-registration and payment required. No walk-ins.
No shared equipment (little or no equipment will be used for classes)
Participants need to bring their own towel and/or mat and water bottle.
Classes will be cancelled for the following reasons: (Note: Participants will receive a full refund for cancelled classes.)
Inclement weather: rain, storm, heat index higher than 90
Registration of 5 or fewer members