TEXT FOR CHILDCARE
Please message/text us at email@example.com if you’re bringing your child to AlamoShape. Please text at least 35 min in advance (earlier if possible) so that we are ready for you and have a head count of kids attending that day.
You will receive a confirmation reply once the message is received. Thanks for making this your child’s favorite place to be!
PRICING FOR ALAMOKIDS
To make things easier we’ll start including tax in all prices for the AlamoKids playroom:
1 child: $5 for 1 visit, $27- 1 month
2 children $7 for 1 visit, $38- 1 month
3 children $9 for 1 visit, $45 – 1 month
More kids? Contact us at firstname.lastname@example.org for special discounts! Cash/Check or email us for an invoice to pay by credit card.
THIS WEEK and NEW FRIDAY MORNING CLASSES
Wed Mar 18: We won’t have 6 am Coed. Please come to all of our other regular training including 530 pm Coed Training, 7:15 PM Bonus FitGuy and 730 pm Coed Yoga.
Fri Mar 20: We won’t have Soft, Super or 530 pm Coed. Please come to 6 a.m. Coed or any of our aerobics classes, including 530 pm Coed Zumba and our new 835 Step class that morning followed by a new 935 DanceFit class and 1035 Restorative Yoga!
IF YOU’VE LOST WORK OR BUSINESS due to COVID-19, relief is coming!
Starting Monday, March 16, 2020, New Mexico’s Department of Workforce Solutions will waive work search requirements for unemployment for anyone whose job is affected by COVID-19.
Individuals may receive up to $433.00 per week after a one-week waiting period. This will last for an initial period of 4 weeks.
Workers may apply for benefits online at http://www.dws.state.nm.us or by calling 877-664-6984. Applying online is encouraged whenever possible.
In addition, businesses that choose to reduce worker hours rather than starting layoffs can have employees apply for unemployment up to $433.00 per week to help offset those costs.
Please share! Information here for both employers and employees. This is the way to do it New Mexico!
LEARN AT HOME
Even when schools are closed, you can keep the learning going with these special cross-curricular journeys. Every day includes four separate learning experiences, each built around a thrilling, meaningful story or video. Kids can do them on their own, with their families, or with their teachers. Just find your grade level and let the learning begin! (From the Scholastic webpage)
|Scholastic Learn at Home | 20 Days of Learning, Reading, and InspirationWelcome! Even when schools are closed, you can keep the learning going with these special cross-curricular journeys. Every day includes four separate learning experiences, each built around a thrilling, meaningful story or video.classroommagazines.scholastic.com|
Instant Pot Low-Carb Lasagna Stuffed Peppers
Layers of lean ground turkey-filled sauce, creamy basil-flecked ricotta and melty mozzarella are hidden in these keto-friendly peppers. The Instant Pot cuts the cook time to just 6 minutes, so they can be yours any weeknight when a lasagna craving hits. Be sure to use a thin bottled marinara sauce, such as Rao’s or Muir Glen, so the Instant Pot can create enough steam to come to pressure (Note: Thick, chunky sauces won’t work).
- 4 medium bell peppers
- 1 tablespoon olive oil
- 1 pound 85% lean ground turkey
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 medium garlic cloves, chopped
- 1 cup + 2 tablespoons (276 ml) thin, no-sugar added marinara sauce, divided
- 1 cup (248g) whole-milk ricotta cheese
- 1/2 cup (10g) fresh basil, chopped and divided
- 1 large egg, beaten
- 1/2 cup (75g) shredded mozzarella,packed
- 1/4 cup (59ml) low-sodium chicken broth
Cut the top 1/2-inch (1.2cm) off the peppers and reserve for another use. Scoop out the seeds and white membranes inside the peppers and discard.
Put the oil in the Instant Pot, select sauté, and adjust to high heat. When the oil is hot, add the ground turkey, Italian seasoning, salt and pepper. Cook, stirring occasionally, until the meat is no longer pink, 5 minutes. Add the garlic and cook, stirring occasionally, 1 minute. Press the cancel button. Add 2/3 cup (158ml) marinara sauce to the pot and stir to combine. Spoon half of the turkey-marinara meat sauce evenly into the peppers, set aside.
In a medium bowl, stir the ricotta, half of the basil and egg together until thoroughly combined.
Spoon the ricotta into the peppers. Spoon the remaining meat sauce into the peppers atop the ricotta, making sure to scrape the pot clean. Sprinkle the mozzarella on top of each pepper, pushing the cheese down a bit so it stays in the peppers.
Pour the remaining 1/2 cup (118ml) of marinara and the chicken broth into the Instant Pot, scraping up any browned bits on the bottom of the pot. Place a trivet with handles in the pot and place the peppers on the trivet, cheese side up. Lock on the lid, turn the pressure valve to sealing. Select pressure cook, adjust to high pressure, and set to cook for 6 minutes.
When the cooking time is up, let the pressure naturally release for 10 minutes, then release any remaining pressure. Carefully transfer the peppers to plates using a large slotted spoon and set aside. Remove the trivet from the pot.
Select sauté and adjust to high. Simmer the sauce, stirring occasionally, to reduce a bit, about 2 minutes. Spoon the sauce over the peppers, garnish with the remaining basil, and serve.
Serves: 4 | Serving Size: 1 pepper, 3 tablespoons/44ml sauce
Nutrition (per serving): Calories: 447; Total Fat: 27g; Saturated Fat: 11g; Monounsaturated Fat: 8g; Cholesterol: 171mg; Sodium: 605mg; Carbohydrate: 11g; Dietary Fiber: 3g; Sugar: 11g; Protein: 41g