Thursday, June 30, 2011

NCAA 2011-2012 Banned Drug List

The NCAA has released it's 2011-2012 Banned Substance List. Please take some time to read over the entire list so that you are familiar with the medications and some of the ingredients found in nutritional supplements that are banned. Remember that the Food and Drug Administration (FDA) does not regulate the dietary supplement industry; therefore purity and safety of nutritional supplements can not be guaranteed. Student-athletes take nutritional supplements at their own risk. The only supplements that LSU student-athletes can safely consume are those supplied by the Strength and Conditioning Center. Click the link below to see this years Banned Substance List from the NCAA.

Please Note: Synthetic THC Cannabinoids (eg: Spice, K-2, JWH 018, JWH 073) have been added to the NCAA Banned Substance List. Testing positive on a NCAA test for this substance or any other substance on their list will result in a one-year suspension from competition.

Monday, June 27, 2011

Steak and Sun-Dried Tomato Pesto Rotini

1 16-oz. bow Whole-Wheat Rotini
1 tbsp. Olive Oil
1/2 medium Onion, diced
3 Cloves Garlic, minced
1/2 lb. Sirloin, cut into stir-fry strips
1 8.5 oz. jar Sun-Dried Tomato Pesto or regular Pesto
1 Bell Pepper (any color), seeded and chopped
3 oz. Feta, crumbled
Chopped fresh parsley, optional

Bring a large pot of salted water to a boil. Add rotini and cook according to package directions. In a large skillet over medium heat, warm oil. Add onion and saute until tender, about 3 minutes. Stir in garlic; saute 30 seconds. Add steak; sprinkle with salt and saute until just cooked through, about 5 minutes. In a large serving bowl, combine pesto, pepper and feta. Drain pasta and add to bowl along with steak mixture; toss well. Top with parsley, if desired. Serve hot, or let cool, cover and chill.

All You

Campbell's Moroccan Chicken Stew

2 tbsp. Olive Oil
8 Skinless, Bone-In Chicken Thighs
2 medium Red Onions, sliced
1 large Green Pepper, cut into 1" pieces
2 Cloves Garlic, finely chopped
1 tsp. Ground Cinnamon
1 tbsp. Curry Powder
1 can Campbell's Condensed Tomato Soup
1/3 cup Golden Raisins
1 can (about 15-oz.) Chickpeas, rinsed and drained
1/3 cup Slivered Almonds, toasted

Heat oil in 5-qt. sauce-pot over medium-high heat. Add chicken and cook until well browned on both sides. Remove chicken from sauce-pot. Reduce heat to medium. Add onions, pepper, and garlic and cook 5 min. or until tender crisp. Add cinnamon and curry and cook and stir 1 min. Stir in soup and heat to a boil. Return chicken to sauce-pot. Reduce heat to low. Cover and cook 15 min. Stir raisins and chickpeas in sauce-pot. Cook 10 min. or until chicken is cooked through. Stir in almonds.

Campbell's Kitchen

Beef and Pepper Stir-Fry

1 cup Quick-Cooking Short-Grain Brown Rice
12 oz. Beef Top Round, thinly sliced across grain
1 tbsp. Lower-Sodium Soy Sauce
1 tsp. Lower-Sodium Soy Sauce, for Beef
1 tsp. Sugar
2 tsp. Vegetable Oil
3 Peppers (preferably Red, Yellow, and Orange), thinly sliced
2 Cloves Garlic, crushed with press
2 Ripe Tomatoes, cored, cut into 1/2-inch wedges

Prepare brown rice as label directs. In bowl, combine beef, 1 teaspoon soy sauce, 1/2 teaspoon sugar, and 1/4 teaspoon freshly ground black pepper. In 12-inch skillet, heat 1 teaspoon oil on medium-high. Add beef in single layer. Cook, without stirring, 1 minute. Transfer to plate; return skillet to medium-high heat without cleaning. Add remaining oil to skillet. Add peppers and garlic; stir-fry 4 to 5 minutes or until crisp-tender. Add tomatoes and remaining sugar. Cook 3 to 4 minutes or until saucy, stirring. Return beef to skillet; add 1/4 teaspoon black pepper and remaining soy sauce. Cook 1 minute, stirring. Serve over rice.

Good Housekeeping

Salmon Burgers

1/4 cup Mayonnaise
4 large Egg Whites
3 14.75-oz. can Pink Salmon, drained
1/3 cup Lemon Juice
1 1/2 cup Plain Bread Crumbs
3 tbsp. Fresh Dill, chopped
Salt and Pepper
8 Hamburger Buns

Preheat broiler to high and set a rack 5 inches from the heat. In a bowl, whisk together mayonnaise and egg whites. Stir in all remaining burger ingredients. Form into 8 patties, cover and chill for about 1 hour. Mist burgers with cooking spray. Broil until firm, about 3 minutes per side. Serve on buns.

All You

Corn, Black Bean and Pepper Jack Burritos

4 10 inch Whole-Wheat Tortillas
2 tsp. Vegetable Oil
1 small Onion, chopped
1 14-oz. can Black Beans, rinsed and drained
1 cup Frozen Corn Kernels
1 cup Cherry Tomatoes, halved
1 tbsp. Lime Juice
6 oz. Low-Fat Pepper Jack, shredded

Preheat oven to 300ºF. Wrap tortillas in foil and heat until warm and soft, about 10 minutes. Remove from oven and keep wrapped until ready to use. While tortillas are heating, warm vegetable oil in a medium skillet over medium heat. Add onion and cook, stirring frequently, until softened, 3 to 5 minutes. Stir in black beans, corn and cherry tomatoes and cook until completely heated through, about 5 minutes. Stir in lime juice. Season with salt to taste. Place a tortilla on counter. Spoon 1/4 of filling along center of tortilla. Sprinkle with 1/4 of cheese. Fold sides in over filling, then roll up tortilla to enclose. Repeat with remaining tortillas, filling and cheese. Cut burritos in half on diagonal. Serve immediately.

All You

Whole-Grain Rotini with Asparagus and Snap Peas

1 package (13 1/4-ounce) Whole-Grain Rotini or Fusilli Pasta
8 oz Asparagus, ends trimmed, cut into 1-inch pieces
1 bag (8-ounce) Stringless Snap Peas
1 tbsp Olive Oil
1 small Onion, chopped
1 Lemon
1/2 cup Freshly Grated Pecorino Romano Cheese
1/4 cup (loosely packed) Fresh Basil Leaves, thinly sliced
1/2 tsp Salt
1/4 tsp coarsely Ground Black Pepper

Heat large covered saucepot of salted water on high to boiling. Add pasta and cook as label directs, adding asparagus and snap peas when 3 minutes of cooking time remain. Meanwhile, in 10-inch nonstick skillet, heat oil on medium until hot. Add onion and cook 10 to 12 minutes or until tender and browned. From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Reserve 1/2 cup pasta cooking water; drain pasta and vegetables. In large serving bowl, toss pasta and vegetables with cooking water, onion, lemon peel and juice, Romano, basil, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.

Good Housekeeping

Citrus-Date Couscous

1/4 cup Red onion, finely chopped
1 tsp Curry Powder
1 tsp Ground Cumin
3 cup Israeli (pearl) Couscous
1 large Orange
1/2 cup Plain Low-Fat Yogurt
3 tbsp Olive Oil
3/4 cup Pitted Dates
1 medium Bulb Fennel
1/2 cup packed Fresh Flat-Leaf Parsley Leaves

In small bowl, cover onion with cold water. Let stand. In 4-quart saucepan, heat curry and cumin on medium 2 minutes or until fragrant. Transfer to large bowl. To same saucepan, add couscous. Cook 5 minutes or until toasted, stirring. Add 8 cups water; heat to boiling. Reduce heat to medium; cook 4 to 5 minutes or until just tender, stirring occasionally. Drain; rinse until cool. Drain again. Meanwhile, from orange, finely grate 1/2 teaspoon peel and squeeze 1/4 cup juice into bowl with spices. Whisk in yogurt, olive oil, and 1/2 teaspoon each salt and freshly ground black pepper until blended. Chop dates and fennel; finely chop parsley. Drain onion; add to bowl along with dates, fennel, parsley, couscous, and 1/2 teaspoon salt. Stir until well coated.

Good Housekeeping

Roasted Shrimp Scampi

  • Salt
  • 1 large Lemon
  • 1 lb Asparagus, trimmed and cut into 1-inch pieces
  • 4 tsp Extra Virgin Olive Oil
  • 2 Cloves Garlic
  • 1/4 cup packed Fresh Mint Leaves
  • 1/4 cup Fresh Basil Leaves
  • 12 oz (26- to 30-count) Shelled and Deveined Shrimp
  • 1/8 tsp Crushed Red Pepper
  • 1 box (13.25-oz) Whole-Grain-Blend Spaghetti

Preheat oven to 450 degrees F. Heat large covered pot of water to boiling; add 1 teaspoon salt. From lemon, grate 1 teaspoon peel and squeeze 1/4 cup juice.In bowl, toss asparagus, 2 teaspoons oil, and 1/4 teaspoon salt. Place in 18-inch by 12-inch jelly-roll pan. Roast 5 minutes. Meanwhile, mince garlic, mint, and basil. To same bowl, add shrimp, garlic, lemon peel, pepper, and half of mint, and stir to coat. Push asparagus to one side of pan; arrange shrimp on other side. Roast 5 minutes or until shrimp just turn opaque. Cook pasta as label directs. Reserve 1/2 cup cooking water. Drain pasta; return to pot with asparagus, shrimp, lemon juice, basil, reserved cooking water, 2 teaspoons oil, 1/8 teaspoon salt, and remaining mint; toss to coat.

Good Housekeeping

Greek Chicken Pitas

cup plain fat-free Greek Yogurt

2 tbsp packed Fresh Mint
2 tbsp Dill Leaves, chopped, plus more for garnish
3/4 tsp Ground Cumin
1 Clove Garlic, crushed with press
2 tbsp Fresh Lemon Juice
4 tsp Extra Virgin Olive Oil
1/4 tsp Dried Oregano
1 lb Chicken-Breast Tenders
1/2 Cucumber, seedless
1 large Ripe Tomato
4 Whole Wheat Pitas, cut in half

In small bowl, combine yogurt, mint, dill, 1/4 teaspoon cumin, one-third of garlic, and 1/4 teaspoon salt. Let stand. In pie plate, combine 1 tablespoon lemon juice, 3 teaspoons oil, oregano, 1/4 teaspoon salt, remaining 1/2 teaspoon cumin, and half of remaining garlic. Add chicken, turning to coat. Let stand. Prepare outdoor grill for direct grilling (or preheat grill pan) on medium-high. Grill chicken 10 to 12 minutes or until no longer pink in center, turning once. Meanwhile, cut cucumber and tomato into chunks; toss, in large bowl, with 1/8 teaspoon salt and remaining lemon juice, oil, and garlic. Transfer chicken to serving plates. Grill pitas until toasted, turning once. Serve with chicken, yogurt sauce, and cucumber mixture; garnish with dill.

Good Housekeeping