On first few days, we already controlled our appetite and the way we eat. We ate less, and we prefer something fresh instead of carbs and fired things. Our body felt light and healthy. We had more and more energy everyday so we did a lot of things within a day. It might be explained why we have muscle too now.

Phenphedrine made it possible for us to gain our former weight without any significant effort. We got it instant, and we did not suffer during the process. It was really nice, and we love our body shape now. We gain better reputation at work because of the energy. And we also start dating now. Nobody can deny hot bodies. Phenphedrine is indeed one of the most working fat burners in the world!

• 3 tablespoons butter
• 1 shallot, sliced
• 1 garlic clove, minced
• 2 tablespoons all-purpose flour
• 1 1/4 cups half-and-half
• 1/2 (10-oz.) block sharp white Cheddar cheese, shredded
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon ground nutmeg
• 2 large baking potatoes (about 2 lb.), peeled and thinly sliced
• 1 small fennel bulb, thinly sliced
• Garnish: rosemary sprigs

Preparation

1. 1. Preheat oven to 400°. Melt butter in a heavy saucepan over medium heat. Add shallot; sauté 2 to 3 minutes or until tender. Add garlic, and sauté 1 minute.
2. 2. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in half-and-half; cook, whisking constantly, 3 to 4 minutes or until thickened and bubbly. Remove from heat. Whisk in cheese until melted and smooth. Stir in salt and next 2 ingredients.
3. 3. Layer potato and fennel slices alternately in a lightly greased, broiler-safe ceramic 2-qt. casserole dish. Spread cheese sauce over layers. Cover with aluminum foil.
4. 4. Bake at 400° for 50 minutes or until potatoes are tender. Remove from oven. Increase oven temperature to broil with oven rack 5 inches from heat. Uncover dish, and broil 2 to 4 minutes or until golden brown. Garnish, if desired.

• 2 tablespoons red wine vinegar
• 1 1/2 tablespoons Dijon mustard
• 4 garlic cloves, minced
• 1 (16-ounce) Italian cheese-flavored pizza crust (such as Boboli)
• 1 1/2 cups shredded cooked chicken breast (about 8 ounces)
• 1 cup chopped plum tomato
• 1 cup chopped mushrooms
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
• 1/4 cup (1 ounce) crumbled feta cheese
• 1/4 cup (1 ounce) finely shredded fresh Parmesan cheese
• 1/4 cup chopped green onions

Preparation

1. Preheat oven to 400°.
2. Combine first 3 ingredients, stirring well with a whisk. Place crust on a baking sheet; brush vinegar mixture over crust. Top with chicken, tomato, and mushrooms; sprinkle with cheeses and green onions.
3. Bake at 400° for 15 minutes or until cheeses melt.

• 3/4 cup shredded sharp Cheddar
• 3/4 cup shredded Swiss cheese
• 1/2 cup grated Parmesan
• 3 tablespoons all-purpose flour
• 4 pounds russet potatoes, peeled, sliced crosswise 1/4-inch thick
• Salt and pepper
• 4 tablespoons unsalted butter, softened
• 3 cups whole milk

Preparation

1. 1. Preheat oven to 375°F. Butter a 9-by-13-inch baking dish and place on a baking sheet lined with foil.
2. 2. Combine three cheeses in a large bowl. Sprinkle flour over and toss to coat. Arrange half of potatoes, overlapping, over bottom of baking dish. Season with 3/4 tsp. salt and 1/4 tsp. pepper. Dot with half of butter. Sprinkle half of cheese mixture on top. Cover with remaining potatoes and dot with remaining butter. Season with additional salt and pepper.
3. 3. Bring milk to a boil over medium-high heat. Pour over potatoes. Cover dish with foil and bake until potatoes are tender, about 45 minutes. (Don’t worry if mixture looks curdled at this point.) Remove foil, sprinkle remaining cheese mixture on top and bake, uncovered, until potatoes are very tender and top is golden brown and bubbling, about 45 minutes longer. Let stand for 10 minutes before serving.

• 1 1/2 cups uncooked orzo (rice-shaped pasta)
• Cooking spray $
• 4 (6-ounce) red snapper fillets
• 1/2 teaspoon salt, divided $
• 1/4 teaspoon black pepper, divided $
• 1 1/2 tablespoons minced shallots
• 1 tablespoon chopped fresh parsley
• 1 tablespoon fresh lemon juice $
• 2 teaspoons orange juice $
• 1 teaspoon Dijon mustard $
• 2 1/2 tablespoons extravirgin olive oil $

Preparation

1. Cook pasta according to the package directions, omitting salt and fat. Drain and keep warm.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
3. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, shallots, parsley, lemon juice, orange juice, and mustard in a small bowl, stirring well. Slowly add olive oil, stirring constantly with a whisk. Drizzle the shallot mixture over pasta; toss well to coat.

• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1 pound skinless, boneless chicken thighs
• Cooking spray
• 12 (6-inch) white corn tortillas
• 1 1/2 cups thinly sliced green cabbage
• 1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese (such as Tillamook)
• Low-fat sour cream (optional)

Preparation

1. Prepare grill.
2. Combine first 4 ingredients in a small bowl; rub spice mixture over chicken.
3. Place chicken on grill rack coated with cooking spray; grill 10 minutes on each side or until done. Let stand 5 minutes; chop.
4. Heat tortillas according to package directions. Divide chicken evenly among tortillas; top each tortilla with 2 tablespoons cabbage and 1 teaspoon cheese. Serve with sour cream, if desired.

• 2/3 cup sugar $
• 1/4 cup all-purpose flour $
• 1 1/2 cups buttermilk
• 3 large eggs $
• 2 teaspoons vanilla bean paste
• 1 (8- or 10-oz.) package frozen tart shells
• Toppings: fresh fruit, fresh basil sprigs

Preparation

1. 1. Whisk together sugar and flour in a 3-qt. heavy saucepan; add buttermilk and eggs, and whisk until blended. Cook over medium heat, whisking constantly, 7 to 8 minutes or until a pudding-like thickness. Remove from heat, and stir in vanilla bean paste. Cover and chill 4 to 24 hours.
2. 2. Meanwhile, bake frozen tart shells according to package directions, and cool completely (about 30 minutes). Spoon custard into tart shells, and top with desired toppings just before serving.

• 8 ounces coarsely chopped peeled Yukon gold potato
• 4 ounces sliced cremini mushrooms
• 4 ounces sliced button mushrooms $
• 1/2 cup chopped leek
• 1 teaspoon chopped fresh thyme
• Cooking spray $
• 1/2 cup (2 ounces) shredded Gruyere cheese
• 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese, divided
• 1/2 teaspoon kosher salt $
• 1/2 teaspoon freshly ground black pepper $
• 1 large egg yolk $
• 1/3 cup all-purpose flour $
• 1 large egg white $
• 2 teaspoons water
• 1/2 cup panko (Japanese breadcrumbs) $
• 1 tablespoon olive oil $

Preparation

1. 1. Place potato in a pan; cover with water. Bring to a boil. Reduce heat; simmer 8 minutes or until tender. Drain. Press potato through a ricer or food mill into a bowl.
2. 2. Place mushrooms, leek, and thyme in a food processor; pulse until finely chopped. Heat a large skillet over medium heat. Coat pan with cooking spray. Add mushroom mixture; cook 6 minutes, stirring occasionally. Add mixture to potato. Add Gruyère, 2 tablespoons Parmigiano-Reggiano, salt, pepper, and egg yolk; stir until blended. Shape mixture into 8 (2-inch) round patties.
3. 3. Place flour in a shallow dish. Combine egg white and 2 teaspoons water in a shallow dish, stirring with a whisk. Combine remaining 2 tablespoons Parmigiano-­Reggiano and panko in a shallow dish. Dredge patties in flour. Dip in egg mixture; dredge in panko mixture. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add patties; cook 4 minutes on each side or until golden.

• Cooking spray $
• 1 cup whole wheat flour (about 4 3/4 ounces) $
• 1/2 cup all-purpose flour (about 2 1/4 ounces) $
• 1 cup regular oats
• 3/4 cup packed brown sugar $
• 1 tablespoon wheat bran
• 2 teaspoons baking soda $
• 1/4 teaspoon salt $
• 1 cup plain fat-free yogurt $
• 1 cup mashed ripe banana (about 2)
• 1 large egg $
• 1 cup chopped pitted dates
• 3/4 cup chopped walnuts $
• 1/2 cup chopped dried pineapple $
• 3 tablespoons ground flaxseed (about 2 tablespoons whole)

Preparation

1. Preheat oven to 350°.
2. Place 18 muffin cups liners in muffin cups; coat liners with cooking spray.
3. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist. Fold in dates, walnuts, and pineapple. Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

• 6 large baking potatoes $
• 1 tablespoon canola oil $
• 1 1/2 cups sliced mushrooms $
• 4 scallions, thinly sliced $
• 1 10-oz. box frozen chopped spinach, defrosted and squeezed dry
• 2 teaspoons Dijon mustard
• 3/4 cup low-fat sour cream $
• 1/2 cup plus 3 Tbsp. shredded low-fat Cheddar
• Salt and pepper $

Preparation

1. 1. Preheat oven to 400ºF. Pierce potatoes in several places with a fork; place on a baking sheet. Bake until tender, about 1 hour 15 minutes. Let cool for 15 minutes. Warm oil in a skillet over medium heat. Add mushrooms; sauté until soft and golden and liquid has evaporated, about 6 minutes. Add scallions; sauté for 1 minute. Remove from heat.
2. 2. Carefully slice top inch off potatoes. Scoop out flesh, leaving a 1/4-inch border. Transfer flesh to a bowl and mash. Add mushroom mixture, spinach, mustard, sour cream and 1/2 cup Cheddar. Mix well and season with salt and pepper.
3. 3. Divide mixture among potato shells; sprinkle with remaining Cheddar. Return to baking sheet; bake until heated through and golden brown on top, 25 to 30 minutes.