Sunday, February 24, 2013

Triple Duty Toner

Side Sizzler

Love is the great miracle cure...

Litlanesfoss Iceland

Life begins....

Leap of Faith Water Tube - The Bahamas

Laurel Maze at Glendurgan Garden - Cornwall England

Las Casas Colgantes Cuenca

Lamurnum Arch Whidbey Island WA

Lake Lure North Carolina

Lake Louise Banff National Park

Lake House Switzerland

Lake Como Italy

La Grotta Cove - Greece

Kursunlu Antalya Province Turkey

Kill That Muffin Top Workout

Keukenhof Gardens - Netherlands

Keep Calm....

Ka anapali Beach - Maui Hawaii

Island of Molokini - Hawaii

Caerlaverock Castle - Scotland

Iguaz Falls - Argentina

If you don't believe....

If you don't ask....

Free Wifi.....

I Love You....

Heaven's Gate - Tianmen Mountain - Zhangjiajie China

Good Things Come....

Golden Tiger

Godafoss in Iceland

Eiffel Tower - Paris France

Challenges are.....

Cat Mountain - Ukraine

Castle Magic - Sandpoint Idaho

Canyon Steps - Pailon del Diablo Ecuador

Bora Bora

Blue River - Mountains of Tibet

Awesome Waterfall

Awesome Beach Sunset

Autumn Reflection - Yosemite National Park, CA

Athabasca Falls Canada

Ashikaga Flower Park - Tochigi Japan

Ashford Castle Hotel - Ireland

Ancient Stone Bridge - Epirus Greece

Corkscrew Falls

Amazing 3D Art


The Chapel in Sedona Arizona

Saturday, February 23, 2013

Healthier Fettuccini Alfredo

Healthier Fettuccini Alfredo
by Ruff Ryder Curves

1 tablespoon unsalted butter
1 clove garlic, minced
1 teaspoon grated lemon zest
2 teaspoons all-purpose flour
1 cup low-fat (2%) milk
Kosher salt
2 tablespoons Neufchtel or low-fat cream cheese
3/4 cup grated parmesan cheese, plus more for topping
3 tablespoons chopped fresh parsley
12 ounces fresh fettuccine
Freshly ground pepper


Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon,1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot.

Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.

Per serving: Calories 490; Fat 15 g (Saturated 8 g); Cholesterol 48 mg; Sodium 734 mg; Carbohydrate 66 g; Fiber 3 g; Protein 20 g

Friday, February 22, 2013

Chicken & Fruit Salad

By Ruff Ryder Curves

Chicken & Fruit Salad

1/4 cup reduced-fat sour cream
3 tablespoons fruit-flavored vinegar
4 teaspoons sugar
1 1/2 teaspoons poppy seeds
1/4 teaspoon salt
Freshly ground pepper, to taste
8 cups mixed salad greens
2 cups sliced cooked chicken breast, (see Tip)
2 cups chopped melon, such as cantaloupe and/or honeydew
1/4 cup chopped walnuts, toasted (see Tip)
1/4 cup crumbled feta cheese

1.Whisk sour cream, vinegar, sugar, poppy seeds, salt and pepper in a large bowl until smooth. Reserve 1/4 cup of the dressing in a small bowl. Add the mixed greens to the large bowl and toss to coat. Divide among 4 plates and top with chicken, melon, walnuts and feta. Drizzle each portion with 1 tablespoon of the reserved dressing.

Tips & Notes
Tips: To poach chicken breast: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
To toast chopped or sliced nuts, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.

NutritionPer serving: 248 calories; 11 g fat ( 4 g sat , 2 g mono ); 55 mg cholesterol; 18 g carbohydrates; 21 g protein; 4 g fiber; 346 mg sodium; 371 mg potassium.