P90X and French’s Onion Rolls with Sun Dried Tomatoes

by Joanne on December 27, 2010

Everything hurts.  This is the “why ‘cous”  of my pains:

I ran 11 miles on Friday but took 2 days off with no stretching (bad me!) but I did massage sore muscles (good me!).  On Sunday, I did the “Fit Test” for my NEW P90X Workout Program! YAY!  Who has this program? 

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I didn’t realize I’d be achy after JUST doing  a fit test. Guess I’m not used to doing so many jumping jacks??!!!   jump jack   Everything felt ok when I got up this morning but by mid morning, everything was hurting.  I ran another 11 miles which probably didn’t help the hip and leg. 

So I start my P90X program tonight: Chest & Back plus AB Ripper X.  We’ll see if I can move tomorrow.  

As for the diet that is recommended, I’m not too excited about following it.  To be honest, 2000 calories is a bit restrictive for me.  I did all the calculations and based on what the book recommends, I would be in the cat. I eating plan when I could very easily eat based on cat. III.  Besides, I maintain a healthy diet for the most part and want my results to be muscle gain not weight loss.  I’ll try some of the recipes out of curiosity but  do my own thing and stick to the 40 – 40- 20 plan (protein – carbs – fat percentages).

As for the supplements, I’ll just use what I’ve been using and the equipment, no need to purchase anything, we have it all.  I’m good to go!

The toughest part of the program for me is going to be getting started after working all day.  I SO like to get my workout done in the morning but with the P90X, there just isn’t the time. Every workout is at least 55 minutes and since I have to start ramping up miles in my running training, I can’t do both, run and P90 in the morning.   I’ll keep you posted but in the meantime, if you have the P90X program and would like to offer some helpful tips, PLEASE do so. Every little bit helps. I hear it’s quite challenging.

If you have some left over French’s Onions from your Green Bean casseroles, try the following recipe and use them up.

These rolls were made for the French’s Fried Onion Contest.  Since I didn’t hear anything, guess nothing came of it, but BOY! were these some tasty rolls!.

A wonderful aromatic roll and you don’t even have to cook the onions first. Using French’s French Fried Onions, the bread is laced with a uniquely subtle onion flavor only this crispy little onion can offer. When you bite into these delightful little rolls, you won’t get the crunch of the crispy French’s onion, but you’ll get some serious flavor.  The best part?  These are even BETTER the day after making them.

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Makes 12 rolls or 1 round loaf

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Ingredients

  • 1 1/4 cup warm water
  • 3 2/3 cup bread flour
  • 2 tsp salt
  • 1 cup slightly crushed French’s French Fried Onions
  • 1/3 cup chopped oil packed sun dried tomatoes, chopped small
  • 1 1/2 TBS Oil From the Sun Dried Tomatoes
  • 1 TBS olive oil
  • 2 1/2 tsp instant dry yeast
  • 1 egg, beaten

You may use a bread maker to form the dough, simply add the ingredients as your machine recommends and set on dough setting.  Proceed as indicated below in first rise.

If using a mixer,use the paddle attachment and place the flour and salt in the bowl.  Add the onions and tomatoes with the 1 1 /2 TBS oil plus the 1 TBS olive oil.  Give it a little stir just to blend all the dry ingredients. Now add the yeast on top of the water, give that a stir and slowly add to the dry mix as the mixer is running on slow (the yeast is INSTANT so you don’t have to activate in warm water first).  Let the mixer knead the dough for about 10 to 12 minutes or until it comes together in a velvety, elastic smooth ball. It will be slightly pink in color.

First rise:  Remove dough from mixer, put into an oiled bowl, cover and allow to sit for 1 hour.

Remove dough and divide into 12 equal weight dough balls. Shape into little elongated loaves and place on cookie sheets lined with Silpat mats. 

Second rise:  Cover and let sit one more hour.

Preheat oven to 375.  Cut 3 diagonal slits with a very sharp knife in the top. Brush with egg and insert a French’s Fried Onion in the middle slit of each roll.  Bake for 25 – 30 minutes.

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What is your favorite recipe using French’s Fried Onions?

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3 Comments

  • At 2010.12.27 14:15, Indi said:

    I have the p90x DVDs, but don’t follow the prescribed plan. I use the stretch, yoga and ab ripper on a weekly basis. I work in the other routines in when schedule allow it. It does kick butt for sure.

    • At 2010.12.27 15:37, Heather said:

      I’ve done the P90x for fun, but I’ve never followed the full program. There are too many restrictions for me! (guess I don’t like to be told what to do) 🙂
      Love that you made biscuits with those onions! So clever.

      • At 2010.12.27 17:15, Andrea@WellnessNotes said:

        P90X is on my “list” of things I want to try. I haven’t even attempted it yet as I don’t think it’ll fit into my schedule at this point. My brother-in-law is loosely doing it right now, and he loves it. I’m looking forward to seeing how it’ll go for you!

        Your french onion rolls sound yummy!

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