Ingredients

     1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
     3 cloves garlic, thinly sliced
     2 medium carrots, halved lengthwise and sliced 1/4 inch thick
     4 ounces morels, halved if large, or cremini mushrooms, thinly sliced
     8 ounces asparagus (8-10 stalks), trimmed and sliced diagonally 1/4 inch thick, tips reserved separately
     1 cup peas, fresh or frozen (thawed)
     1 cup fava beans or lima beans, fresh or frozen (thawed)
     4 scallions, white part only, thinly sliced
     3/4 teaspoon Maldon or other flaky sea salt
     1/4 teaspoon coarsely ground pepper, or more to taste
     3 tablespoons kosher salt
     1 pound penne pasta, preferably whole-wheat
     1/3 cup coarsely chopped flat-leaf parsley
     1/3 cup coarsely chopped fresh basil
     1/3 cup coarsely chopped fresh mint
     1/2 cup freshly grated Parmigiano-Reggiano cheese

Preparation

   1. Heat 1/4 cup oil in a large pot over medium-high heat until hot. Add garlic and cook, stirring, until barely golden, about 30 seconds. Add carrots, reduce heat to medium, and cook, stirring occasionally, until beginning to soften, 3 to 4 minutes. Add mushrooms and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add sliced asparagus stalks and cook for 2 minutes, then add the asparagus tips, peas, beans and scallions. Season with sea salt and pepper. Cook, stirring, until all the vegetables are just tender, about 2 minutes more. Remove from the heat.
   2. Meanwhile, bring 6 quarts of water to a boil in another large pot. Add kosher salt and pasta; cook until just tender, 10 to 12 minutes (or according to package directions). Drain, reserving 1/2 cup of the cooking water.
   3. Add the pasta and 1/4 cup of the reserved cooking water to the vegetables, stirring and tossing over medium heat to mix well. Cover, reduce heat to low, and allow to steam together for 2 minutes. Stir in the remaining 2 tablespoons olive oil and a splash or two more of the reserved cooking water if necessary to loosen the sauce. Stir in the parsley, basil and mint. Serve with Parmigiano.

Notes

    * Make Ahead Tip: Cover and refrigerate for up to 6 hours; serve cold or at room temperature.

Nutrition

Per serving: 410 calories; 13 g fat; 60 g carbohydrates; 0 g added sugars; 17 g protein; 14 g fiber; 324 mg sodium; 536 mg potassium.

Ref. eatingwell.com

Ingredients

    * 1 (7-inch) whole wheat flour tortilla or flour tortilla
    * Nonstick cooking spray
    * 1/3 cup frozen whole kernel corn
    * 1 teaspoon vegetable oil
    * 4 ounces boneless, skinless chicken breast, cut into bite-size pieces
    * 1/2 teaspoon chili powder
    * 1/4 teaspoon ground cumin
    * 1/4 cup salsa
    * 1/4 cup canned black beans, rinsed and drained
    * 1 cup shredded lettuce
    * 2 tablespoons shredded reduced-fat cheddar cheese
    * 1 tablespoon fat-free sour cream

Directions

   1. Lightly coat both sides of tortilla with cooking spray. Place on baking sheet. Bake at 400° F about 10 minutes or until crisp.
   2. Meanwhile, in small nonstick skillet coated with cooking spray cook corn over medium-high heat for 1 to 3 minutes or until beginning to brown, stirring frequently. Remove from skillet. Set aside.
   3. In same small skillet heat oil. Add chicken, chili powder and cumin. Cook and stir over medium-high heat for 2 to 3 minutes or until chicken is no longer pink. Stir in salsa, beans and corn. Heat through.
   4. Place tortilla on serving plate. Top with lettuce, chicken mixture, cheese and sour cream. Serve immediately.


ref. specialk.com

Hi everyone! My name is Trish and I just recently finished my body makeover with MooreSkinny. It had been 3 months and I was struggling with losing my post pregnancy weight. I was busy learning how to be a first time mom and taking off the post baby weight seemed impossible!

 I met Adam Moore in a gym in Tennessee when I was laboring away on the cardio machine and he and his wife were on vacation. They were both wearing a shirt that said MooreMuscle on it; I loved the design so I asked them where I could get one. We got to talking and Adam told me about a fat burner he had just designed that was in its test phase, it was called MooreSkinny.

Even though it was still being tested I really wanted to try it. Adam sent me a bottle after their vacation and we stayed in touch over email and phone throughout the next 4 months. He wrote me a healthy diet I could stick to and walked me through my training over email.

In 4 months of taking MooreSkinny, I had not only lost the baby weight but I had gained a confidence in myself I had never had before. I feel amazing and I love being a mom! And a hot mom at that! My most heartfelt thanks go to Adam Moore and MooreSkinny!

 Sincerely,

Trish H.
Knoxville, TN

My name is Steven and I literally owe my health and my self-confidence to Adam Moore and MooreSkinny.  I am now 24 years old and I live in New York City, New York.  Almost a year ago Adam approached me and told me that he could change my life.  After a few conversations Adam convinced me that if I gave him 6 months, he could help me build a body and build a life.

4 cups rice cereal (such as rice crispies), lightly crushed
3/4 cup grated Parmasean (3oz.)
2 Tbsp. Olive Oil
1 Tbsp. Paprika
1 tsp.  Ground Cumin
  Kosher salt and pepper
1 cup lowfat plain yogurt
8 6-oz boneless, skinless chicken breasts
  Sauteed spinach for serving

Directions:
1. Heat oven to 350F. Lined a rimmed baking sheet with parchment paper or foil.
2. In a shallow bowl or pie plate, combine the rice cereal, Parmasean cheese, oil, paprika, cumin, 1/2 tsp. of salt and 1/4 tsp. of pepper.
3. Brush both sides of the chicken with yogurt and coat with cereal mixture, pressing gently to help it adhere; place on the prepared baking sheet. Bake until golden brown and cooked through, 25-30 minutes. Serve with the spinach if desired.

Nutrition facts:
319 cal
10g of fat
40g of protein
14g of carbs
 

Ref: womansday.com

One of the most famous unhealthy dishes of all time turned into a healthy snack!  Combine a healthy diet and MooreSkinny and watch the fat come off!

Ingredients:
2 medium-sized turnips (about 12 oz. each), scrubbed clean
1 medium-sized russet potato (about 12 oz.), scrubbed clean
1/8 tsp. salt
1/8 tsp. black pepper
3 slices fat-free American cheese, torn into strips
1/2 cup fat-free chicken gravy

Directions:
Preheat oven to 425 degrees. Spray a large baking sheet with nonstick spray and set aside.

Carefully cut turnips and potato into French-fry-shaped spears. Place in a single layer on the baking sheet and sprinkle evenly with salt and pepper. If needed, use a second baking sheet sprayed with nonstick spray.

Bake in the oven until tender on the inside and crispy on the outside, about 30 minutes, carefully flipping spears about halfway through. (The thicker the spears, the longer the bake time.)

Once cool enough to handle, transfer to a microwave-safe plate. Evenly top with strips of cheese. Microwave until cheese has just melted, about 20 seconds. Set aside.

In a small microwave-safe bowl, heat gravy in the microwave until hot, about 30 seconds. Give gravy a stir and serve alongside cheese fries for dipping. Enjoy!

MAKES 2 SERVINGS
Serving Size: 1/2 of recipe (1 large portion)
Calories: 284
Fat: 1g
Carbs: 58g
Fiber: 9.5g
Sugars: 15.5g
Protein: 13g

ref. hungrygirl.com

O.K. Guys this will get you up and moving in the morning!!  You will need a blender for this one.

1/2 c. Pineapple (preferably frozen)
1/2 c. Strawberries ( fresh or frozen)
1/2 c. Skim milk
1/2 c. Orange juice
1 serving of protein powder
1/2 c. Ice
 
Blend and enjoy!!!!!

ref. Zgurl:)

3/4 pound ground turkey
1 medium Bosc pear (6 ounces), peeled, cored, and coarsely grated
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh sage
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground allspice
1 large egg, lightly beaten
Vegetable oil for brushing skillet

Makes 4 servings. Stir together all ingredients except oil in a large bowl until combined well.

Form 1/4 cups of sausage mixture into patties (3 inches in diameter; about 8 total) using moistened hands and arrange on a wax-paper-lined tray.

Lightly brush a 12-inch nonstick skillet with oil and heat over moderate heat until hot but not smoking.

Cook patties in batches of 4, turning over once, until browned and cooked through, about 6 minutes per batch.

Transfer to a plate as cooked and keep warm, covered with foil.


Turkey paties nutritional breakdown
Per serving: 173 calories, 8 g fat (2 g saturated), 120 mg cholesterol, 8 g carbohydrates, 2 g fiber, 17 g protein

ref. epicurious.com

PER SERVING (1 1/3 cups): 100 calories, 0.5g fat, 71mg sodium, 23.5g carbs, 2.5g fiber, 17g sugars, 1.5g protein --

Ingredients:
1 2/3 cups peeled and diced cucumber
1 cup chopped red grapefruit segments (if packaged, packed in juice and drained)
3/4 cup diced strawberries
3/4 cup blueberries
3 tbsp. freshly squeezed orange juice
1 tbsp. finely chopped fresh mint
2 tsp. seasoned rice vinegar
1 tsp. granulated sugar

Directions:
In a small dish, combine orange juice, mint, vinegar, and sugar. Stir until blended. Set aside.

Place all other ingredients in a wide container. Pour orange juice mixture over the contents of the container, and stir gently to coat.

Cover and refrigerate for at least 1 hour (overnight is best). Stir gently just before serving. Enjoy!!!

MAKES 3 SERVINGS

Ref:  Hungrygirl.com

PER SERVING (entire recipe): 211 calories, 7g fat, 23.5g carbs, 5g fiber, 4g sugars, 13.5g protein --

Here is some "old school" comfort food.. It's nice not having to say goodbye to a food you love based on it not being nutritionally sound.. So here you go.. Give this a whirl!!!

Ingredients:

1 wedge The Laughing Cow Light Creamy Swiss cheese
1/2 tbsp. Hellmann's/Best Foods Dijonnaise (or another mild creamy Dijon mustard)
2 slices light bread
2 tsp. light whipped butter or light buttery spread (like Brummel & Brown), room temperature
1 1/2 oz. sliced 97 - 98% fat-free ham (about 3 slices)
2 tbsp. chopped roasted red peppers

Directions:
In a small bowl, combine cheese wedge with Dijonnaise and mix until smooth. Set aside.

Lay bread slices flat and spread the upward-facing sides with butter. Flip slices over, and spread these sides with cheese mixture.

Evenly top one cheese-covered slice with ham and roasted red peppers. Place the other bread slice on top, buttered side up. Set aside.

Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Gently place sandwich in the skillet and cook until lightly browned on the outside and hot on the inside, about 2 minutes per side, flipping carefully with a spatula.

Serve and enjoy!

MAKES 1 SERVING


ref. hungrygirl.com