…Bitch Life…

Ingredients
1 8-inch whole-wheat tortilla
2 slices (1 ounce each) reduced-fat cheese
1/2 cup chopped vegetables (such as green pepper, radish, tomato)
2 teaspoons reduced-calorie salad dressing

Directions
Place the 2 slices of reduced-fat cheese, 1/2 cup of chopped vegetables, and the 2 teaspoons of reduced-calorie salad dressing on the whole-wheat tortilla. Roll up and enjoy!

Makes: 2 servings

Ingredients
2 cups whole-wheat ziti, penne, or other tubular pasta (for 1,600- and 1,800-calorie plans, use 3 cups)
1 tablespoon plus 1 teaspoon olive oil
1 garlic clove, minced, or 1 teaspoon garlic powder
5 ounces peeled and deveined shrimp (about 15 large or 24 medium shrimp)
1 1⁄2 cups broccoli florets, cut into small pieces
1 tablespoon chopped fresh basil (optional)

Directions
Prepare the pasta according to the package directions. Drain and return to the pot.

Meanwhile, in a large nonstick skillet, warm 1 tablespoon of the oil over medium heat. Add the garlic or garlic powder and cook for 30 seconds. Add the shrimp. Cook, stirring, for 4 to 5 minutes, or until the shrimp turn opaque. Add to the drained pasta.

Add the broccoli and the remaining 1 teaspoon of oil to the skillet. Cook, stirring often, for 3 minutes, or until just tender. Add to the pasta and toss to mix. Sprinkle with the basil (if using).

Don’t have much time to cook? This delicious Asian-inspired dish can be created in less than 30 minutes. Enjoy in Phase 2 of The South Beach Diet™.

Serves 2
1 cup unsweetened light coconut milk, divided
1 teaspoon red Thai curry paste
1/2 large red pepper, thinly sliced
1/2 small onion, thinly sliced
2 teaspoons Splenda or sugar substitute
1 teaspoon fish sauce
10 - 12 oz extra-large shrimp
1 tablespoon fresh lime juice
Sliced fresh basil leaves and fresh lime wedges for garnish

Ingredients

Instructions

1. In medium saucepan over medium heat, bring 1/4 cup of the coconut milk and the curry paste to simmer. Add peppers and onions; cook 4 minutes, stirring often. Stir in remaining 3/4 cup coconut milk, Splenda, and fish sauce. Bring to a simmer; let cook 1 minute.
2. Add shrimp; cook 3 minutes, until shrimp is cooked through, stirring once to flip shrimp. Remove from heat; stir in limejuice. Serve over rice, garnished with basil and additional lime.

When making a curry, toast or warm the curry paste in liquid first, before adding other ingredients, to bring out the fragrant, complicated flavors. Opt for red curry paste as opposed to green, which is much spicier, and make sure you use unsweetened coconut milk, not the thick sweetened kind. We like to serve this over brown rice — the curry cooks so quickly, it will be done before the rice is finished cooking.

Tip: Since there’s no oil in the pot, you must keep stirring the peppers and onions as they cook.

Nutritional Information:
399 calories
19 total fat (13 g sat)
235 mg cholesterol
19 g carbohydrate
37 g protein
2 g fiber
520 mg sodium

Looking for a change of pace? Why not add these hopping good exercise moves to your routine this week? They’re not only aerobic — they also pack plenty of calorie-burning punch! Remember to start slowly, working up to a 15-minute set.

• Jumping rope: Minute per minute, this grade-school standby burns more energy than any aerobic activity other than running! You’ll burn 200 calories in just 15 minutes. Start by slowly swinging the rope to your side to get into the rhythm, and then jump in with both feet hitting the ground at the same time. There you go!
• Mini-Trampoline: This compact piece of home gym equipment packs a powerful punch. You’ll burn 75 calories in just 15 minutes of bouncing. You can also use the trampoline to jog in place during those rainy days!
• Jumping Jacks: This gym-class classic burns 150 calories in 15 minutes flat! Start in a 45-degree stance, jump to the center with feet together, and then jump back out to 45 degrees. Snappy!

Ingredients
2 slices whole-wheat bread
1/3 cup egg-white substitute
1 teaspoon canola oil
1 teaspoon sugar-free maple syrup
1 cup blueberries or strawberries

Directions
Dip 2 slices of whole wheat bread in 1/3 cup egg-white substitute, then brown in a nonstick skillet with 1 teaspoon canola oil. Top each slice with 1/2 teaspoon of maple syrup and 1/2 cup of blueberries or strawberries.

Looking for a tasty salad that uses this season’s crops? Try this quick recipe perfect for a summer picnic or a dinner at home!

Serves 2

Ingredients
1/2 cup fresh green beans
3 fresh plum tomatoes, sliced
4 ounces part-skim milk mozzarella cheese, cut into 1/2-inch cubes
pinch course black pepper
1/4 cup Newman’s Own™ Parmesan & Roasted Garlic
1/2 cup yellow squash, cut into slices
1.5 oz. fresh basil, chopped

Instructions
Combine all the ingredients in a large salad bowl. Cover. Place in refrigerator to cool for at least 1 hour.

Nutritional Information:
300 calories
19 total fat (5 g sat)
0 mg cholesterol
12 g carbohydrate
16 g protein
3 g fiber
840 mg sodium

Serves 8

Ingredients
4 cups strawberries
4 cups blueberries

Chocolate Cups:
1 package (3 1/2 ounces) vanilla-flavored, sugar-free vanilla pudding mix
1 1/4 cups fat-free milk
3/4 cup fat-free frozen whipped topping, thawed
8 Astor Chocolate Liqueur Cups (available at liquor stores)
Cocoa powder

Instructions
To make the chocolate cups: Prepare the pudding using 1 1/4 cups of the milk. With a rubber spatula, fold in the whipped topping. Spoon the cream filling into the chocolate cups.

Add equal amounts of berries to each cup. Sprinkle with cocoa powder.

Im now starting to read the book "Lasher"

Lasher was now a newly born Taltos from Rowan Mayfair and has been a incalcuable threat to the Mayfair family. Lasher seeks to reproduce his race in other members of Mayfair family but they cannot withstand it. Rowan travels with Lasher and becomes pregnant with another Taltos….

hope its a good story… has anyone finished reading this book? Let me know… i got some questions to ask…

In the mood for a meal with a little kick? Try this Asian-inspired Phase 1 dish — perfect for picnics, BBQs, or a quick supper at home!

Serves 2
1 tablespoon sesame oil
1 tablespoon reduced-sodium soy sauce
2 teaspoons minced fresh ginger
1 teaspoon rice wine vinegar
2 center-cut salmon fillets, about 5 oz each

Ingredients

Instructions
Purchase center-cut salmon fillets for this recipe — thinner fillets, cut from the tall end of the salmon, can too easily overcook on the grill. Salmon skin cooks to a tasty crispiness, so keep the skin on when grilling.

1. In shallow glass dish, combine sesame oil, soy sauce, ginger, and vinegar. Add salmon; turn to coat. Marinate, refrigerated, for 30 minutes to 1 hour, turning occasionally.

2. Preheat grill (medium-high heat); lightly oil grill. Place fillets on grill, skin-side up. Grill about 5 minutes per side. Fish is cooked when a thin knife blade inserted in center reveals that the pink flesh is almost opaque. Serve warm.

Nutritional Information:
321 calories
22 total fat (5 g sat)
70 mg cholesterol
1 g carbohydrate
29 g protein
0 g fiber
330 mg sodium

Makes 1.5 cups
Prep time: 10 minutes

Ingredients
1/2 cup low-fat firm silken tofu (4 ounces)
3 tablespoons rice vinegar
3 tablespoons white (shiro) miso (see Ingredient Note)
1/4 cup water
2 tablespoons chopped fresh ginger
2 teaspoons canola oil
1 clove garlic, crushed and peeled

Instructions
Combine all ingredients in a blender; blend until smooth. Thin with more water, if desired.

Ingredient Note:
Miso: Made from fermented soybeans, miso is a common ingredient in Japanese cooking. There are different types of miso, in shades ranging from white and yellow to reddish brown and dark brown. Available at health-food stores and Japanese markets.