Cory Sekine-Pettite

By Page Love, MS, RDN, CSSD, LD, USPTA If you caught our last issue (Jul/Aug 2020), I shared some beginning nutrition tips to combat COVID...

By Jim Carella, GPTA, USPTA, PTR, PPR, Tennis Professional Sugarloaf Country Club The volley is one of the easiest shots to execute but one of...

By Geoff Browne, Director of Women’s Tennis at Dunwoody Country Club As tennis players, we are all problem solvers. Every time we play a match...

By Luke Jensen, French Open Doubles Champion Tennis rock stars: How was your summer? Can you believe the US Open already is upon us? The...

Manci Manning, South Fulton TC, Thursday Women, AA3 2          bunches green leaf lettuce, chopped 1          bag Marie Callender’s fat-free croutons 1          bag Almond Accents/Roasted Garlic...

Stephanie Brown, Brookfield CC, Thursday Women, A3 1          lb pasta (rotini is best) 1 ½      lb cherry tomatoes, cut in half 2          cucumbers, quartered...

Gail Bell, Bisty Grant, Thursday Women, B5 1          cup orzo pasta 1 ½      cup green onions, thinly sliced ½         cup reduced-fat crumbled feta cheese ¼         ...

Angela Johnson, Three Chimneys Farm, Thursday Women, B7 1          pkg of shaped pasta (rotini or spiral) Parro cheese, cut into small cubes Mozzarella cheese, cut into...

Sandy Pincus, East Cobb S&T, Mixed Doubles, A6 8          oz. fusilli pasta, cooked al dente ½         cup yellow onion, finely diced ¼         cup...

Winnie van den Heever, Vickery, Thursday Women, AA2 1          12 oz. pkg penne pasta 1          15 oz. jar Classico light creamy Alfredo sauce ¼     ...