Over the last year and I mean the entire year, I have been working on completing my website to go in conjunction with my blog. On the website, there will be different interactive links for my fans to use. One is the “Just For The Ladies”  This is where I will share tips on things for the ladies as well as feature some of my friends who special skill sets. Today I will feature one of my contributors. Shelly Mitchell-Hollingsworth was a teammate of mine at Penn State as well as a close friend. She was a Track and Field All-American at PSU who also attended the Olympic Trials. Over the years, Shelly has coached at the collegiate level and has focused on personal training. Needless to say, Shelly has been asked to be my fitness contributor.  Below you will find Shelly’s tips for this week.

Fitness Contributor Shelly Mitchell-Hollingsworth

Shelly fitness

Fitness Tip #1:

  Limit sugar intake, Eat in moderation, Dont skip breakfast, Drink plenty water, 30 minutes of exercise daily.
If you follow these 5 keys you will be sure to lose weight.
For your fitness questions, concerns out comments please contact me Shelly atshelly4fitness@gmail.com.

Shelly’s Exercise Tip For The Week…

Now I’m not 100% that Shelly will cosign for this meal on a fitness tip. Half of it is a healthy choice. Having done my math, she will cosign for 50% of this dish.

Fried Pork Chops and Roasted Eggplant with Marinara Sauce

pork chop


Pork Chops

-4 to 6 Bone-in Pork Chops

– 2 cups of all purpose flour

– 2 packets of Sazon seasoning (look in your international section)

– 3 tbsp. of Adobo Seasoning Salt (also found in the international section)

– Olive Oil and Butter for frying 🙂


1. In large Ziploc bag, mix flour, Sazon, and seasoning salt.

2. Rinse and pat pork chops completely dry.

3. In large cast iron skillet or any heavy skillet, heat 1/2 cup of olive oil and 2-3 oz. of butter to medium.

4. Individually, put the pork chops into the flour mixture. Make sure they are completely coated. Place on a large

plate or baking sheet and allow to rest a few minutes before frying.

5. Fry 2 to 3 pork chops at a time. 4-5 minutes per side. Or until a meat thermometer reads 145 degrees.

6. Drain on a paper towel

Roasted Eggplant


– 2 small eggplants

– olive oil

– salt and pepper

– garlic powder

– Italian seasoning

– Parmesan Cheese


1. Thinly slice the eggplant.

2. Place slices on baking sheet. Brush olive oil.

3. Sprinkle each piece lightly with all seasonings.

4. Bake eggplant in a preheated 350 degree oven for 20-30 minutes

5. Serve with your favorite marinara

Remember….Who Do You Want In Your Kitchen On Game Day!!