You possibly will not think you could lose weight while on a eating plan which includes butter pecan pie but it is feasible. It is pivotal to not eat butter pecan pie or other high calorie pie every day but in moderation.

This is what I do, I allow myself rich food one day per week. I eat a calorie controlled diet 6 days a week, say 1500 to 1800 calories a day, and then 1 day, I eat what I please – within reason of course.

I have been eating like this for the last few weeks and it has enabled me to lose 5 kilos. I have not accelerated my exercise regime or taken any supplements or diet drinks. I have just been conscious of what I eat 6 days per week and then eat whatever I like one day of the week.

I also think it makes things easier if you have professional support when dieting and for that I signed up with the Biggest Loser club. They have lots of tools to enable you to monitor your progress and attain your goals.

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On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat southwestern food. I never imagined|thought|believed I could lose 5 kilos while eating southwestern meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some southwestern food, I suggest|advise|propose you make butter pecan pie which is one of my favourite|most admired|most adored|best loved southwestern recipes.

Butter Pecan Pie

Crust
1 cup plus 3 tablespoons flour
1/2 teaspoon salt
7 tablespoons cold, unsalted butter, cut up
1/4 cup ice water

Sift 1 cup of the flour and the salt into a large bowl. Add butter, and working quickly with a light touch, cut butter into the flour with a spoon and fingertips until mixture is the texture of coarse cornmeal. Add ice water and stir until well blended. Form the dough into a ball and place on a flat surface floured with the remaining 3 tablespoons flour.

With a floured rolling pin, roll out dough to a thickness of 1/4 to 1/8 inch. Place an ungreased 8 1/2-inch round pie pan face down on top of the dough and cut around the pan, leaving a 3/4-inch border. Lightly flour the top of the dough and fold it in quarters. Carefully place dough in the pie pan, with the points of the folded dough centered. Unfold dough and line the pan bottom and sides, gently pressing dough into place and draping a little over the rim. Flute the edges. Refrigerate prepared pie shell until ready to use.

Pecan Filling
1/2 cup pecan pieces or halves, dry roasted until dark
3 large eggs
1 cup granulated sugar
1 cup dark corn syrup
2 tablespoons unsalted butter, melted and cooled
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1 cup pecan halves

Process roasted pecans in a food processor until they become a relatively smooth butter, 2 to 3 minutes, scraping sides down as needed with a rubber spatula.

Place eggs in a medium-size bowl of an electric mixer and beat on high speed a few seconds until frothy. Add sugar, corn syrup, butter, vanilla extract, salt, and pecan butter. Beat on medium speed a few seconds until well mixed, pushing sides down as needed. Stir in the unroasted pecan halves. Pour mixture into prepared pie shell. Place on a cookie sheet and bake at 350 degrees F for 40 minutes.

Reduce heat to 325 degrees F and bake until filling is browned on top and crust on edges is lightly browned, about 40 minutes more.

Remove from oven and let cool at least 30 minutes before serving.

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.