Fat Loss Recipe - Delicious Fat Loss Quesadilla Perfect For Any Diet

Quesadillas and wraps are an easy, fast and inexpensive way to get high quality nutrients into your fat loss diet. However, it is also easy to go overboard when it comes to the calorie content that can be loaded into these quick and simple meals. From your choice of wrap to how you actually cook it can make the difference between bloating yourself up with unnecessary carbohydrates and fat, or feeding your body in way that leaves you full of energy & satisfied, while keeping you in a favorable calorie range.

Here is how to make your own Fat Loss Quesadilla:

1) Start with a wrap that is made from whole grain - not just 'with' whole grain. In the future I will profile various brands and flavors - addressing the types of grains, fiber, etc. - One brand I like is the Wrap-itz from 'Tam-X-icos!' - but there are many others.

Pull out 2 tortillas.

2) Scramble an extra large egg using non-stick spray, such as Pam Organic Olive Oil Spray.

3) Keep in mind, this is a 2 serving quesadilla, so you can share it with someone or save the 2nd serving for tomorrow's lunch. Using a pan that will allow the tortilla to lay flat in, warm the pan on very low heat.

4) Add a tablespoon of Extra Virgin Olive Oil to the pan and a tablespoon of butter (or Olivio). Then place one tortilla in the pan. Add 2 rounded tablespoons of cheddar cheese and spread evenly on tortilla.

5) Add the following:

- quarter cup of canned green beans.

- 2 rounded tablespoons of canned corn.

- 2 rounded tablespoons of canned sweet peas.

- Spread the scrambled egg over veggies.

- Add sea salt, black pepper, onion powder & garlic powder to taste.

- Sprinkle with another tablespoon of cheddar cheese.

6) Place the 2nd tortilla on top & gently press with spatula so cheese sticks to it. Check bottom with spatula to see if it is starting to brown. Lift up top tortilla - if cheese is sticking - its time to turn it over. Using your spatula, scoop under & lift out of pan pace your other hand on top, flip over & place in pan.

Cook for about 4 - 5 minutes - the bottom should look like the top - a dark/golden brown.

Cut in half & eat. Remember, this is 2 servings. And here is the nutrient breakdown for one serving:

Calories: 350

Fat: 22 grams

Protein: 13 grams

Carbohydrates: 25 grams

Sodium: 380 mg

Fiber: 6 grams

For 350 calories you get a nutrient dense, well-balanced, great-tasting, appetite-satisfying fat loss meal that can fit into almost anyone's fat loss diet program. You can also create your own variations of this to match it perfectly to your fat loss goals.

No Fail, Perfect Every Time Prime Rib

This is the easiest, most fool proof way that ANYONE can use to cook the perfect prime rib. You will need your roast, kosher salt or ice cream salt (quite a bit but it is very inexpensive), an aluminum turkey roasting pan and some spices.

Purchase your cut of beef from the best source that you know. This goes a long way towards the end results when you purchase the best that you can afford. Your best bet is to purchase the roast without the ribs still attached, although it looks pretty as a picture on the serving plate if you leave them on. It is just a little more difficult to carve.

Preheat the oven to 500 degrees. Let your roast come to room temperature and prepare your roast by seasoning the outside of it with Worcestershire powder, pepper and paprika. Make sure that all areas are seasoned well. Let that rest a moment while your prepare the pan. Layer the salt 2 inches thick in the bottom of the pan and sprinkle with HOT water. You don't want this sitting in water but you want it to just stick together enough to create a salt 'crust' around the roast. Now place the roast on top of this salt and continue the process of layering the roast with salt until you have a thick crust of about 1 and 1/2 inches. Just keep working with it, letting it rest in between if you need to, until you have that desired thickness. This crust seals in the moisture and ensures a moist and flavorful roast.

Now, if you have an oven thermometer for cooking meat, that is ideal. Insert the thermometer into the roast, close the oven door and attach the prong to the base. Set your timer for 130 degrees.

I was a little squeamish when I first tried this because you have the temperature of your oven at 500 degrees!! It's going to burn! And all that salt will make the roast salty!! Let me tell you, this works.

Cook the roast 12 minutes for every pound. Example, if you have a 15 pound roast, multiply 15 pounds times 12 minutes which gives you 180 minutes. Divide THAT by 60 minutes and you need to cook your roast for 3 hours. As soon as the timer goes off, remove the roast and let it stand for half an hour before carving. The temperature will continue to rise to about 140 at which time, take a hammer and crack the salt and remove as much of it as you can before transferring to your serving platter. Take a damp towel and brush off as much of the salt crystals as you can.

Carve immediately and serve with aus jus and a great horseradish sauce and there is nothing better! Leftovers (if there are any) make darn good sandwiches, too! Enjoy....