This is a BFC recipe that you can make as spicy as you like based on how hot and how many of the chilis you use.  I like it hot, so I use hot ones and more than the recipe calls for.

INGREDIENTS:

• 2 Tortillas – I use Xtreme Wellness tortillas with 5 carbs and 0 sugars each.  They are awesome.  I get them at Walmart.  I’m not sure how they only have 5 carbs because they also have 12 g fiber, but they are great tasting.
• 1  roasted chicken from your grocery’s deli (there will be plenty left over to make this a few times).  0g sugar, 0g carbs
• 1/2 cup of Mexican Four Cheese Blend (or Monterey Jack or whatever you like). 2g carb, 0g sugar
• 1/2 cup finely chopped onion (a 6-7 ounce whole onion is about 9 carbs and 4 sugars).  The key is to measure your onion since onions have a signicificant amount of sugar.
• 1 tablespoon and 1 teaspoon butter. 0g carbs, 0g sugar
• 1 tablespoon and 1 teaspoon soy flour or whatever low sugar flour you can find. Soy has 3.5g carbs, 1.5g sugar
• 2/3 cup chicken or vegetable broth. 0g carbs, 0g sugar
• 1/3 cup sour cream. 1.3g carbs, 1.3g sugar (You may be able to find a brand with 0 sugar.)
• 4 oz can of green chiles or 4 oz of fresh green chilis. I almost always have some hot hatch green chilis on hand, but you can get mild ones and you can get them in a can. 6g carbs, 0g sugars
• fresh cilantro to garnish if you like

That is a total of 31.8g carbs and 6.8g sugar for 2 people.  So each serving is 15.9g carbs and 3.4g sugar.  To make sure I can’t eat 2 of these, I stuff them with chicken.

DIRECTIONS:
1. Preheat oven to 375 degrees F
2. Chop the 1/2 cup onion.  If you don’t like crunchy onions, then saute them.  If you like cruncy don’t.  When I saute them I just use a little water to keep the fat content down.
3. Take enough chicken off your store bought roast chicken to stuff 2 medium sized tortillas.
4. Divide the chicken, most of the cheese (save some cheese to put on top) and onion between the 2 tortillas.  Roll up the tortilla.  When I do this, because I like them full, there is not a lot of overlap. 
5. Put the tortilla, seam side down in a greased pan.  (Just spray the pan with a nonstick spray or  I use an oil spritzer.)
6. Make the enchilada sauce (best part of recipe!):  melt the butter in a saucepan over medium heat.  Add the flour and whisk until mixture begins to boil.  Slowly add broth, stirring with a whisk until thickened.  Mix in the sour crean and chiles, continue stirring, heat thoroughly but do not boil.  Pour mixture over the enchiladas.
7. Top with remaining cheese, bake for 20 minutes or until heated through. 
8. Garnish with cilantro if you like it (I don’t) and serve with a Mich2lob Ultra.  Yum and only 2.6g carbs, 0g sugar.

So that’s a Belly Fat Cure recipe with 4 sugars (rounding up) and 1 carb unit or a 4/1 per serving.  The tortillas I use are medium sized and I put quite a bit of chicken in each one.  Sometimes I can only eat half.

I’m making this tonight for a party so I will be making 3X this recipe to fill a whole 9×13 glass baking dish (I love this pan) with six of them.  I’m also going to alternate between the wheat tortilla and a tomato basil tortilla (also by Xtreame Wellness) to give it a nice look. 

Let me know what you think!

This is a Belly Fat Cure (BFC) recipe with 2 grams of sugar and 1 carb unit.  1 carb unit in the BFC is 20 grams.  So this is  a 2/1 Belly Fat Cure recipe.

1 package Diet Swiss Miss Hot Chocolate mix (4g carbs, 2g sugars)
1.5 tsp sugar alchol.  I use Xlear Xylosweet (8g carbs, 0g sugars)
1 tbsp hersey cocoa (3g carbs, 0g sugars)
1/2 cup cream (8g carbs, 0g sugars)
1 cup water (0g carbs, 0g sugars)
2-3 ice cubes based on desired thickness  (you can add more ice and then reduce the water to make it thicker)

Put all ingredients into a blender and blend until ice is blended.  I use a Vita Mix blender and it takes less than 30 seconds!  Serve with whip cream if you like!  It’s a really good chocolate fix. 

I make this about once a week, typically on a day when I have not had all six of my carb units.  I made this for my sister Laura when she was visiting last week and she loved it even though she’s not dieting.  She asked me to post this — so this is for you little sis!

Ingredients:

• SKIN ON chicken breasts or thighs.  I get boneless if I can find skin on, boneless.  One for each person.
• goat cheese, about 2 ounces per piece of chicken.  You can get plain, herb, or garlic and herb. 
• two sun dried tomatoes per piece of chicken.  I like the ones in oil and herbs.  Tomatoes have some natural sugar so I rated this a BFC 1/0.
• olive oil
• salt and pepper

Directions:

Preheat oven to 375 F.

Place the chicken breasts on a sheet or pan.  I use a 9×13 glass pan.  Loosen the skin from the meat of the chicken with your fingers, leaving 1 side still attached.  With the skin pulled back, salt and pepper the meat. 

Cut the goat cheese and put 1-2 slices (about 2 ounces) on each piece of chicken.  Place 2 sundried tomatoes on top of the cheese on each piece of chicken. 

Pull the skin back over as much of the meat as possible so the chicken won’t dry out.  They spray or rub each piece of chicken with the olive oil.  Salt and pepper again (on outside of skin this time).  I use an oil spritzer.

Bake chicken for 35 to 40 minutes until skin is lightly browned and the chicken is just cooked through.  Serve hot or at room temperature with other Belly Fat Cure approved sides — you have lots of options since the main dish is sooooo Belly Fat good!

Variations:

• try different cheeses
• add different herbs to the goat cheese

Here’s an excerpt:
“The little girl was standing tiptoe on the old brown sofa that served as her bed at night. She pressed her cheek against the window pane trying to look down the five stories to the busy street below. But as much as she craned her head, their little attic room was too high up and the window too small to see what was going on below. She signed and slipped down again behind the kitchen table. She really wished her mother would be home to keep her company and help her with her homework. But Mom was still at work and when she finally came home she would be much too tired to be any fun. Since they had fled East Germany life had changed dramatically. Nobody had time for her anymore and she had left all her friends behind. No more roaming the countryside with her German Sheppard, no more feeding and teasing the chickens with her best friend Christine, no more climbing fences and trees with her cousins. No more beautiful pink little girls room, no more warm kitchen with Mummy cooking her favorite dinner, no more laughter with Grandma who could tell such lovely stories. There seemed to be nothing anymore…

“Not even Sunday morning tickling sessions with Dad. Tears started running down her cheeks. She didn’t understand – WHY? Why did they have to leave??? They had everything before – their own house, a car, even a TV and a telephone – the only one in the village. They had it ALL and loads of friends and a loving family. Why change this for nothing?

“Now they only had this small, ugly attic room which served as home to all 3 of them. Not even a bathroom, just a sink and the toilet was 2 floors down.  Her Dad said it had to do. Maybe he didn’t mind so much. He was away all week. He worked as a truck driver and only came home Friday night or even Saturday morning and left again on Sunday. Maybe for him it was ok but somehow she didn’t think so because there was no laughter when he was at home and his nerves seemed frayed. And almost every Saturday he took Mummy to the cinema. He said it was to let his little girl sleep. Why couldn’t he understand that she would rather not sleep then be alone – once again.

“Sometime she thought he did not love her anymore. How else could she explain the harassed look on his face, their continuous arguments about her education and about money. That definitely was a problem. There never seemed to be enough of it. She knew it was the reason why they both worked so much but she didn’t care. She wanted her life back, she wanted her family and friends back.

“Today the little girl is an ‘big’ girl. Her name is Barbara and in this book you will get to know her because the little girl was me. My parents escaped from East Germany when I was 8. My father in the trunk of a car, my mother and I through Berlin. We arrived in the West with just a small case and the equivalent of 400 Dollars.

“In those days there was plenty of work but no housing. All large cities, were the work was, had been bombed out during the war. It took my parents almost 20 years of hard labor before they had again what we left behind in Communist Germany but my father was convinced that it had been worth it.

“Why? Because it had given him what was most precious to him – the freedom to live his dream, the dream of becoming a successful
entrepreneur.

“When you are a little girl, you cannot understand that but when you are a big girl like me today, you know how important the freedom to choose is. Today I am very grateful that my father made this painful decision – also for me – and through it gave me the opportunity to live my own dream, and part of my dream is to empower you to live yours. If you let me, I will help you transform your life into the life of your dreams – taking one step at the time.”

Barbara Hofmeister’s new book “To Be or Not to Be. The Choice is Yours” is available now. Order through this link to get 47 SUCCCESS gifts. http://MegaSuccessDay.com

2 eggs
1/2 cup coconut oil
1 cup apple cider vinegar
1 Tbsp. sea salt
1 1/2 tsp. poultry seasoning
1/4 tsp. pepper
Cayenne pepper – to taste

Mix all ingredients together. Baste and grill.
S/C Value = 0/0 per serving (Belly Fat Cure)

Tangy Barbecue Sauce for Meat
4 servings

1 Tbsp. Worcestershire sauce
1 Tbsp. Tabasco sauce
2 Tbsp A-1 or other steak sauce
3 cloves garlic, minced
1/4 tsp. meat tenderizer
1/4 tsp. onion powder
Crushed pepper flakes – to taste

Blend all ingredients together. Baste and grill.

S/C value = 2/0 per serving (Belly Fat Cure)

Both receipes are from Jorge Cruise, the author of Belly Fat Cure.

Over the holidays I tried one more time.  I read all the reviews and decided on this one:

http://www.amazon.com/gp/product/B000SSRRWS?ie=UTF8&tag=thescienceofb-20&linkCode=xm2&camp=1789&creativeASIN=B000SSRRWS

I have been using it for several months and it is working great.  I use it to oil skillets and to spray a little on popcorn.  I highly recommend this one.

I’m going to be posting some of the Belly Fat Cure recipes I’ve created here.  Most of them are 2/2.  This means 2 grams of sugar and 2 carb servings.  One carb serving is up to 20 grams of carbs.  So most recipes are 2 grams of sugar and up to 40 grams of carbs.  I try to keep all my meals to 5 grams of sugar and 40 carbs or less, and prefer to keep the sugars to 2 grams or less. 

Tonight I made Philly Cheese Steak and it was delicious so I thought I should share it.

This is for 2 Philly Cheese Steaks:

• 1 whole small yellow onion (6-7 ounces is about 9 carbs and 4 sugars)
• 1 package of fahita beef strips (half pound for 2 servings has 0 carbs and 0 sugars)
• 1/2 cup shredded mozzarella cheese (2 carbs and 0 sugars)
• 2 low carb 100% whole wheat pitas (27 carbs and 0 sugars each) — I use Soloman brand low carb orginal but you can use any brand you like, Jorge recommends Mr Pita by Sara Lee in his Belly Fat Cure book but my grocery store doesn’t have it.

So each serving is 33 carbs (rounding up) and 2 sugars, a 2/2 Belly Fat Cure meal. 

Slice the onion into onion ring sizes and separate the rings to make the grilling go quickly.  Add about 2 pads of butter to a medium + heat (I use setting 6 of 10) skillet.  Then put the onion rings into the skillet, add salt, pepper and cayanne pepper (if you like spicy) to taste and saute until the onions look clear.  If you cover the skillet it goes much faster (here’s my favorite skillet).  Add a little water if your rings start to scorch.  Once the onions are done add the beef fahita strips and cook to your liking.  Add a little more salt, pepper and cayanne pepper to the beef.  Once the beef is cooked, add the mozzarella cheese to the top, turn the heat off, and put the lid back on until the cheese melts. 

Then serve half of the mixture into each of the 2 pitas and enjoy with a Michelob Ultra because you still have some carbs before we reach our 40 carb max.  A Mic Ultra adds 2.6 carbs taking our total to 36 carbs (so really you can have 2 beers!).

Leave me a comment and let me know what you think!

Want to do something a little different with your egg nog this year?  Our pal pumpkin makes this old-school treat a little hipper, tastier and, um, more orange…

Ingredients:
5 cups light vanilla soymilk
1 small (4-serving) package sugar-free fat-free instant vanilla pudding mix
6 no-calorie sweetener packets (like Splenda)
2/3 cup canned pure pumpkin
1 tsp. rum extract
1/2 tsp. ground nutmeg
1/2 tsp. pumpkin pie spice
1/4 tsp. cinnamon
Optional toppings: Fat Free Reddi-wip, additional cinnamon

Directions:
In a blender, combine all ingredients and blend on high speed until mixed thoroughly. Refrigerate in a covered container for at least a few hours to allow nog to thicken.

If you like, before serving, top each glass off with a squirt of Reddi-wip and a sprinkling of cinnamon. Drink up, Thirsty!

MAKES 5 SERVINGS

PER SERVING (1 cup): 110 calories, 2g fat, 344mg sodium, 16g carbs, 2g fiber, 6.5g sugar, 6g protein

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No-Nonsense Low Calorie Low Fat Egg Nog by Hungry Girl Lisa Lillien

For those who like a traditional eggnog… without all the traditional calories and fat grams!

Ingredients:
5 cups light vanilla soymilk
1 small (4-serving) package sugar-free fat-free instant vanilla pudding mix
6 no-calorie sweetener packets (like Splenda)
1 tsp. rum extract
1/2 tsp. ground nutmeg
Optional toppings: Fat Free Reddi-wip, cinnamon

Directions:
Combine all ingredients in a blender, and blend on high speed until mixed thoroughly. Refrigerate in a covered container for at least a few hours to allow nog to thicken.

If you like, before serving, top each glass off with a squirt of Reddi-wip and a sprinkling of cinnamon. Yum time!

MAKES 5 SERVINGS

PER SERVING (1 cup): 98 calories, 2g fat, 382mg sodium, 13g carbs, 0.5g fiber, 6g sugars, 6g protein -

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Fun with Eggnog!  (And what to do if you have left over egg nog) by Hungry Girl Lisa Lillien

Get creative with your nog, humans!

Spiked! If you want to make an alcoholic version of any of these drinks (and you’re of legal age to enjoy it!), nix the rum extract and reduce the soymilk to 4 1/2 cups — then add 5 oz. rum to the recipe. Just tack on an additional 58 calories.

In Your Coffee! A generous splash of any of these nogs will add creamy flavor to your java. Mmmmm!

Nogsicles! If you’ve got one of those ice-pop molds for making freezy treats at home, pour in some nog and freeze until solid. Or just use small plastic cups, cover ‘em with foil, and slide a Popsicle stick thru the foil to make your pops. Sooo good!

• 1 1 spiral-cut ham (7 pounds)
• 1/2 cup spiced rum
• cup brown sugar
• 1/2 cup orange marmalade
• 1 tablespoon Dijon mustard
• Salt and freshly ground black pepper

• “Cuisinart Chef’s Classic Nonstick Hard-Anodized 3-Quart Chef’s Pan with Cover” $29.95
• “Simply Calphalon Nonstick 5 Quart Chili Pot”  $31.99
• “Simply Calphalon Nonstick 10 Inch Covered Omelette Pan” $31.99
• “Farberware Triple Pack with Square Griddle” 24.99

To take advantage of the 4 for 3 deal the above 4 items were around the same price and I got the Farberware Triple Pack for FREE.
Then I also picked out 4 items that were in the $50 ranage.  Here’s that list:

• “Rachael Ray 12-Inch Stainless Steel Nonstick Skillet” $49.99 (two of these)
• “Simply Calphalon Nonstick 12-Inch Everyday Pan” $49.99
• “Joyce Chen 14 inch Lightweight Cast Iron Wok” $55.95

I got one of the Rachael Ray pans for FREE.  So if you need to replace 4 items, now is the time!

I’ll let you know how they wear and dishwash, but so far they are all really great.