Took La Tortilla Factory Low Carb Tortillas - fried each one, lightly salted and layered with 3 types of cheeses and shredded beef I cooked in crock pot.  Will bake til gooey and yummy!!!!!  And top with sour cream and zero carb taco sauce .

I was reading something that said to rest more often to limit cortisol which triggers belly fat? Is this true or !  My midsection is my pet peeve . And it seems it's stubbornly hanging on .  Any suggestions other than the answers I the book?

Hope everyone had a Happy Easter!  The recipe below is the easiest way I've come across for a perfect turkey!  We used it again today and I've used the concept to roast 2 small chickens at once and use/freeze the meat for various recipes!

The recipe with photos can be found here or it's elsewhere online with a google search:

http://sachscentral.com/Sachs_Website/Kitchen_Blog/Entries/2011/11/11_No_Baste,_No_Bother_Turkey_%28Trisha_Yearwood%29.html

Found this article on Weight Watchers site.  I could never grasp this concept that a pound of anything weighed more than a pound of something else.  This now makes total sense to me - and reminds me to stay off the scale and just check in with myself on how my clothes are fitting

"Muscle does not weigh more than fat, any more than lead weighs more than feathers. A pound is a pound is a pound. Where the misunderstanding often comes in is that muscle is much more dense than fat, so that, by volume, it seems to weigh more. That is, a pound of muscle occupies less space than a pound of fat. In addition, because a pound of muscle burns more fat than a pound of fat, even at rest, by increasing your lean muscle tissue mass, you're helping your body burn more calories.

But back to your question. If you only have a small amount of weight to lose, then you may feel like the weight training is not helping you move down on the scale. In fact, the number may even go up, but you will look thinner. This is due to an increase in lean body mass (muscle, bone, blood volume) and a decrease in body fat. In other words, even if the scale doesn't change much, you will probably see a difference in how your clothes fit.

On the other hand, if you have a lot of weight to lose, you will also experience an increase in lean body mass and loss of body fat. But the results on the scale will probably be more dramatic."

My hubby and I devoured 1/2 of this and we each ate the rest for lunch.  I made just a couple changes.

GARLIC "BREAD"

4 ounces cream cheese, softened
3 eggs
1/3 cup heavy cream
1/4 cup parmesan cheese, 1 ounce  (I used Locatelli)
1/2 teaspoon garlic powder  (I used Penzey's Brady Street Cheese Sprinkle Powder)
8 ounces mozzarella cheese, shredded  (I used less)

Beat the cream cheese and eggs with a whisk until smooth. Add the cream, parmesan and seasonings.  (I put everything in my stand mixer with a whisk attachment and beat until smooth - it was almost runny)

Grease a jelly roll pan very well (I used an 11 1/2 x 17" pan and it came out very, very thin. I might try a smaller pan next time).  (I used an 8x8 pan because it fit in my toaster oven - it was a great size pan).

Spread the mozzarella evenly in pan. (I also added a little Locatelli).  Pour the egg mixture over the cheese. Spread slightly with a spatula.  (to make sure the cheese underneath is covered)

Bake at 350º for 20 minutes until lightly browned. (I baked closer to 25 − 30 minutes until lightly browned and pulled away from the sides).  Cool on a rack.  If desired, spread a little butter on them and sprinkle with garlic powder and parmesan cheese; broil just until butter is bubbly and very lightly browned.  (We let it cool - and then took a few pieces out and fried both sides in some bacon grease from the morning.  This made them crispier and felt like true restaurant garlic bread.  Then let them cool and dipped in Walden's Tomato Basil Sauce - This we will make again and try with finely diced pepperoni, ham, etc. to get a pizza type feeling - I would sprinkle any toppings over the mozzarella before spreading the egg mixture on top)

Makes 24 servings - (I think we got 16 pieces out of this - we didn't use the full 8oz of Mozzarella)
Can be frozen

Found the recipe here:  http://www.ruled.me/superbowl-sunday-buffalo-strips/

Had these for lunch today - thought they turned out well because most times I'm not a huge fan of oven fried recipes.

Ingredients:

5 chicken breasts, pounded to 1/2 inch

3/4 cup almond flour

1/2 cup hot sauce

1/4 cup olive oil

3 Tbsp butter

3 Tbsp blue cheese crumbles

2 Large Eggs

1 Tbsp Paprika

1 Tbsp Chili Powder

2 tsp Salt

2 tsp Pepper

1 tsp Garlic Powder

1 tsp Onion Powder

Directions:

Preheat oven to 400.  In a bowl combine Paprika thru Onion Powder.  Cut the pounded chicken breasts in half horizontally (make them super thin).  In another bowl combine almond flour with 1/3 of spice mixture.  In another container, add the eggs and whisk.

Wrap a baking sheet in foil.  Place an oven-safe cooling rack on baking sheet.  Sprinkle 1/3 of spice mixture over one side of chicken breasts.  Flip chicken and sprinkle with remaining spice mixture.

Dip chicken in eggs then dredge in almond flour mixture.  Repeat until both sides and all chicken has been coated.  Place chicken on rack and place in oven for 15 minutes.

Pull chicken from oven, turn oven to broil and drizzle chicken with 1/2 olive oil and broil for 5 minutes.  Repeat on other side.

Add butter and hot sauce together and melt.  Once chicken is done drizzle with sauce and sprinkle with blue cheese crumbles.

We are wrapping up a beach vacation  and it's been a little while since I stepped on the scale -- so, as I started packing, I was trying clothes on that I hadn't worn for a few months.  I was completely shocked at how big all of my shorts were!  I have one of those closets overgrown with multiple sizes so I was sure I wasn't going to have a problem.  Well what a problem to encounter!  My sundresses fit and were so much more flattering and my tank tops actually looked like they were supposed to!  I've still got a little ways to go but it was a crazy eye opening day of packing!  I didn't really check my measurements and my jeans were still divided into 3 piles and just by looking in the mirror I couldn't tell a difference.  But boy, pull out the next seasons clothes and you might just be as surprised as I was!!!!

I had a small piece of chuck roast in the freezer left over from cutting a large roast up.  I put it in the Crock Pot (still frozen) on High for a few hours and then turned it to Low to cook until super tender and it shred easily.  I used random salt-free spices and hot sauces.  We had some bread in the freezer so I defrosted and on the side that would touch the pan I both buttered and spread with mayo over (fabulous combo), The other side I spread with mayo.  Once the bread was in the pan I added cheese and the shredded beef and more cheese.  I put a lid over the pan to help the cheese melt.  Once golden on  bottom, flipped and repeated.  I had mine open-faced, my hubby ate his second one for breakfast which I put in toaster oven wrapped in foil for 15 min at 400 degrees.  Them 5 min uncovered at 400.  I wonder if you could do these in advance and freeze for future re-heating?!?!?!