Check out Progress Fitness Center's monthly newsletters! Learn about our latest upcoming events and other club news here!
Progress Fitness Center
February 2017 Newsletter
Lots of fun and exciting stuff is coming up at Progress Fitness Center this Winter! We created monthly newsletters to help our members stay informed!
- The Progress Fitness Team
Mini Weight Loss Challenge

The mini weight loss challenge has begun as of February 27th and ends April 1st! Members can join the challenge at anytime FREE of cost.

Set a goal, make a plan, and track your way into success using a provided tracking card. At the end of each week a trainer will go through the cards to see how participants are progressing.

Each week participants will receive emails from a trainer will helpful tips, healthy recipes, & motivation to keep you on track. Get your tracking card today at the front desk. See Meri or Jason for more info.
Tyngsboro Community Blood Drive -- Sponsored by Progress
Progress Fitness Center is sponsoring a blood drive put on by the American Red Cross.

Friday, March 10th from 2:00 pm to 7:00 pm in the group fitness studio.

There will be NO 4:30 group active that day.

Call 1-800-733-2767 or visit to schedule an appointment. 
--Cardio Boxing Studio--

Make up & demo week:
March 6th - March 10th

Next 4-week Session Starts:
March 13th

1X per week: $60.00
2X per week: $100.00
3X per week: $120.00

March 2017 National Nutrition Month

The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits.

During the month of March Progress Fitness Center will be sharing healthy recipes ideas, and tips and tricks to make healthy eating easier. Have a healthy recipe you want to share? Drop it off at the front desk!
Cajun-Style Chicken Salad

For the Cajun-style seasoning:
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon oregano 
1 teaspoon thyme
1 teaspoon salt

For the salad:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 head of romaine lettuce, chopped
½ red onion, thinly sliced
1 avocado, thinly sliced
10 ounces cherry tomatoes, halved
8 ounces of black beans

For the dressing:
¼ cup Greek yogurt
¼ teaspoon minced garlic
2 tablespoons lime juice
1 tablespoon olive oil
1½ teaspoons reserved seasoning

1. Preheat oven to 375˚F/190˚C.

2. In a small bowl, combine paprika, cayenne, garlic powder, oregano, thyme, and salt. Reserve 1½ teaspoons of the seasoning. Set aside.

3. Coat both sides of the chicken breasts with the seasoning mixture.

4. In an oiled cast-iron skillet, cook chicken on medium-high heat 4 minutes per side, or until chicken is browned.

5. Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165˚F/72˚C. Let the chicken rest for several minutes.

6. In a small bowl, combine yogurt, minced garlic, lime juice, and reserved seasoning mixture. Set aside.

7. In a large bowl, add lettuce, red onion, avocado, cherry tomatoes, and black beans.

8. Add chicken. Add dressing and toss. 

Watch step by step video here!

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