Hi, I think I would like to join in to... this is about the amount that I seem to be loosing anyway... though I have to admit that I sometimes would like it to be more... but I know slow is better. So here I am and looking forward to getting to know the group.

Shelia for the top of the casserol I would try parmasian cheese it makes a nice bubbly top. Not crunchy but I bet it would work. You could try the pork rinds ground with the cheese to make it a bit more crunchy. Good luck... let us know and pass on the recipe.

Annie-Pie--wk#1...171..
CindyLynn--wk#1...151
Mossling-- wk#1...278..
Mushyroom--Wk #1...210...
Angie-- wk#1...191.5..
Donna--wk#1...226.5..
Maureen..wk#1..246..
Jessie--wk#1...225..
Marie--wk#1...184..
Tina--wk#1...215..
Sheila--wk#1..182
Zuleka wk.1...171
Lise-- wk 1... 203