Here is a fantastic recipe that is easy to make and will have you feeling full all day. 6 servings, Serving size: 1 serving Per serving: 135 calories; 6 g fat(3 g sat); 1 g fiber; 10 g carbohydrates; 8 g protein; 24 mg cholesterol; 2 g sugars; 186 mg sodium Ingredients: 3 7 or 8-inch flour tortillas Mission Super Soft Large Flour Tortillas 20 Oz ½ 8-ounce tub light cream cheese with chive and onion or roasted garlic 18 to 24 fresh basil leaves ½ (7 ounce) jar roasted red sweet peppers, well drained and cut into ¼-inch-wide strips 4 ounces thinly sliced cooked roast beef, ham, and/or turkey 1 tablespoon low-fat mayonnaise dressing or light salad dressing Preparation Prep: 10 minutes Ready In: 20 minutes Spread each tortilla with one-third of the cream cheese. Cover cream cheese with a layer of basil leaves, leaving a 1-inch border. Arrange roasted
Country Chicken Vegetable Soup Recipe grams: 2583.59g/91.1oz Serves 4 645.90g/22.8oz per serving Protein: 40% Carbohydrates: 26% Fat: 34% INGREDIENTS 1 lb CHICKEN BREAST, BONELESS 2 tbsp OLIVE OIL 1 large CARROT, RAW 1 small ONION, RAW 1 clove GARLIC, RAW 2 medium stalk CELERY, RAW 46 oz BROTH, CHICKEN, 99% FAT FREE 8 fl oz WATER, MUNICIPAL 1/8 tsp PEPPER, BLACK, GROUND 1 cup MACARONI, DRY, ENRICHED, small shells 2 cups MIXED VEGETABLES, FROZEN 2 tbsp PARSLEY, RAW DIRECTIONS Cut chicken into 1/2-inch pieces and cook in hot oil until lightly browned. Remove. Place peeled and chopped carrot, chopped onion and celery, and minced garlic in pan. Cook and stir until tender but not browned. Add broth, water, and pepper. Bring to a boil. Stir in pasta. Cook uncovered 10 minutes, stirring occasionally. Add remaining ingredients and chicken. Cook about 4 minutes or until vegetables are tender.
We are proud to say that we now have 2 new offices to better serve our clients. Our staff is now accepting appointments at all 5 of our locations. We are now operating in, Manalapan, NJ, Warren, NJ, Randolph, NJ, Mahwah, NJ and Farmingdale, NY. In addition, we also offer online and remote programs as well. To schedule an appointment or for directions to our locations, Click Here!
Another year at Fargo comes to an end and we would like to congratulate our five clients who earned All-American status including National Champion Michael Colaiocco! This years touranament was one of the toughest in years and we are proud to say our clients competed like champions! Congratulations: JUNIOR 120 LBS 1st Eric Barnett (Wisconsin) VFA Aden Reeves (Iowa), 2-0 1:32 3rd Julian Tagg (Ohio) VPO1 Kyle Biscoglia (Iowa), 7-5 5th Corey Gamet (Michigan) VIN Trevor Mastrogiovanni (New Jersey) 7th Anthony Molton (Illinois) VSU1 Dylan Ragusin (Illinois), 18-7 5:59 126 LBS 1st Michael Colaiocco (New Jersey) VSU Reece Witcraft (Oklahoma), 10-0 2:10 3rd Patrick Mckee (Minnesota) VPO1 Kyle Burwick (North Dakota), 8-6 5th Kai Orine (Missouri) VSU1 Kellyn March (South Dakota), 12-1 2:54 7th Earl Blake (Maryland) VSU1 Ryder Ramsey (Oklahoma), 12-2 1:52 138 LBS 1st Keegan O’toole (Wisconsin) VPO1 Gabriel Tagg (Ohio), 11-6 3rd Jaden Abas (California) VSU Lucas
This article originally appeared on our Wrestler Nutrition page. Last weekend capped off the NCAA Season and we want to take a minute to recognize and congratulate our clients who earned All-American Status. Balancing academics and athletics is difficult on any level, but these young men are truly special. The dedication, sacrifice and work ethic that is required to graduate a four year university while earning a NCAA All-American honor is tremendous. This year we had five All-Americans and one Round of 12 athlete (also a tremendous accomplishment) on the DI and DIII level. A special congratulations goes to our seniors, Troy Heilmann, Ray Jazikoff, and Richie Lewis. Here is a brief glimpse of these clients and the season they had: Troy Heilmann– Senior, UNC Troy finished 4th at the NCAA DI Championships. This was the highest finish for a Tar Heel since 1996. Troy finished the season with 32-4
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