| Back To Archives PROJECT YOU FINDINGS (5/19/2009) By Larry *Happiest of Birthdays to Fred T., David F., Megan R., Dorothy F., Vicki B. and Stephanie C. in NYC!!! *Happy First Anniversary to Barrie and Todd!! *Mazel Tov to D'Anthony on his graduation from Graduate School!! Awesome job! *Good luck, Jay, in the Memorial Day Ridge Run. *According to the American Heart Association, women who lift weights twice a week can prevent or at least slow the middle-aged spread. Their study showed that strength training with weights dramatically reduced the increase in abdominal fat in pre-menopausal women compared to similar women who merely received advice about exercise. *Some sunscreen tips: -apply sunscreen to clean, dry skin 30 minutes before sun exposure -use even in the shade, because sand, concrete and water can reflect sun rays -perspiration, exercise and swimming can remove sunscreen, so reapply often -budget brands are just as effective as the more expensive brands Pasta with Shrimp and Peas Yield: 4 servings (Serving size: 2 cups pasta & 3-4 shrimp) Ingredients: *1 tablespoon olive oil *3 garlic cloves, minced *1/2 teaspoon crushed red pepper *1 (8-ounce) bottle clam juice *1/2 teaspoon salt *8 ounces capellini pasta *12 ounces large shrimp, peeled and deveined *1 (10-ounce) package frozen petite green peas *3 tablespoons lemon juice *1/3 cup chopped fresh parsley 1) Heat oil in a skillet over medium heat. Add garlic and red pepper; cook 1 minute. Add clam juice and salt; bring to boil. Reduce to simmer; cover and cook 5 minutes. 2) Bring pot of water to boil. Cook pasta according to package directions; drain. 3) Add shrimp and peas to skillet. Cover and cook 6 minutes or until shrimp are just cooked through. Toss with pasta, lemon juice and parsley. Nutrition Information: Calories per serving: 365 Carbohydrate: 54 grams Protein: 25 grams Fat: 5 grams Fiber: 6 grams |
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