I made this recipe using Splenda and added a 1/4 cup of raisins. It's very tasty and filling cold. It would be a terrific pack-along for those mornings when you're in a hurry to get out the door.

Variation on MILLIEB Grilled Portobello
 

MillieB,
Wanted you to know I tried the grilled portobello mushroom with a few revisions and thoroghly enjoyed it. Here's what I did to make it a lunch. I was going to serve with a pizza bocca burger on the side and then I got the bright idea to PUT IT ON THE TOP. Ended up being a great crust free pizza with "meat", muchrooms, tomato, and feta. BTW: I grilled it in my George Foreman (I used the tongs to prop the top open enough to melt the cheese without touching for last few minutes and it worked great.) The other change I made was that I substituted spaghetti sauce for the tomatoes since I was out. It added a point for the sauce, but it was still great. Thanks for the recipe. It's a keeper.

I'm glad I found this thread. I needed a change of direction and since my husband tries to follow the Zone, it'll make our meal planning easier.
Paige

Sicilian Tuna Wraps
 

I got this out of the big WW cookbook and it is very different, with an odd mixture of flavors that turns out to be very tasty and satisfying.

Soak 1 tbsp raisins in hot water for 10 min.

Chop fine:
3 stalks celery
1 red or green pepper
1 clove garlic

Saute the above in 1 tsp olive oil until softened

Add:
The softened raisins (trust me this is good)
1 tbsp red wine or balsamic vinegar
1 tbsp capers (rinsed and drained)
1/2 tsp chili pepper flakes
20 small stuffed green olives halved
Cook & stir 1 or 2 minutes until liquid evaporates
Add 6 oz drained water pack solid tuna and heat through.

Soften 4 tortillas and add 1/4 of the mixture to each one and wrap up like a burrito. You can eat it like that or, what I do is brown them in a non-stick pan until crispy. I use a heavy pot to hold the wraps flat and so they don't open up as they brown.
You'd be surprised how tasty this is.

Depending on whether you can get non-fat tortillas, these are about 2 points each. I make up the whole batch and keep in fridge. I use half for lunch one day and half the next day.

CHICK PEA, FETA and TOMATO SALAD

1/2 cup canned chick peas (also called garbanzo beans)
1/2 cup diced zucchini or cucumber
1/4 cup diced celery
2 Tablespoons diced onion
2 Tablespoons sliced olives
Dash Pepper
1/8 teaspoon mint (optional)
1-1/2 Tablespoons Balsamic vinegar
1/4 cup low fat Feta cheese
1 diced tomato
1 cup Romaine lettuce leaves

In a small bowl, mix together chick peas, zucchini, celery, onion, olives, pepper, mint and vinegar. Add feta cheese and tomato and stir gently to combine.

Put romaine leaves on plate and top with salad.

4 POINTS

:dizzy:

One of my favorites
 

I am so new to this that I don't know if this is very low carb or not, but I really like it and it doesn't stop me from losing weight.

Let's call it Fruit - Fiber - Yogurt

I mix together one cup of LF Lite vanilla yogurt, 3 Tbs. of Grape Nuts cereal, and one cut up apple. I sometimes use another fruit rather than an apple.

This makes a generous bowl to eat and because of the fiber, it stays with me awhile. Of course you could use plain yogurt and sweeten it with Splenda, etc.

Just pulling up!

Pulling to the top!

Scallops & Pasta with fresh tomato sauce
 

This is a combination of recipes I've tried lately. I've enjoyed this combo for three nights running. It makes a medium serving bowl full and is very satisfying. It works out to about 8 points with scallops. Makes 1 serving.
In a non-stick pan heat 1 tsp olive oil
Stir-fry
2 tbsp chopped onion
1/2 red pepper (slices)
1/2 green pepper (or any combo of peppers you like)
1 small zucchini (chopped)
1 minced clove garlic
8 oz frozen or fresh scallops (or any seafood or chicken)
Cook until veggies are tender-crisp and seafood just done.
Whatever spices you like.

Meanwhile cook your favorite pasta to make 1 cup cooked. I used linguini.

In large bowl place
1 small diced fresh tomato
salt & pepper to taste
dash of basil and oregano
1 tbsp grated parmesan cheese

Mix all together in bowl and enjoy.

Pulling Up...Could a moderator please make this sticky?

Everyone tried the new Boca Italian Sausages? I made a low-point low-carb meal last night using them. I heated a package of frozen bell pepper medley with about a quarter cup of low-point jarred spaghetti sauce (I used 5 Brothers Tomato and Basil), some dried red pepper flakes, garlic, and salt. I separately cooked the sausages and cut into chunks. I put about 1.5 sausages into the pepper/sauce blend and had a big, filling, meal for about 4 points and almost no carbs. The family had frozen pizza with Boca sausage added to the top.

Crustless Crab Quiche
 

Crustless Crab Quiche w/ eggs - 19 points total
w/ egg substitute - 15 points total

1 can (6oz) crabmeat, drained (3 points)
4 oz FF cheddar (or swiss) cheese, shredded (4 points)
1/2 c. chopped scallions
4 eggs (8 points) or 1 cup Egg Beaters (4 points)
1 c. evaporated non-fat milk (4 points)
1/2 tsp salt
1/2 tsp dry mustard
1/4 tsp pepper
dash paprika
nonstick cooking spray

Preheat oven to 400

Spray 8-inch glass pie pan with nonstick cooking spray; set aside.

In a medium bowl combine crabmeat, cheese, and scallions. Using back of spoon press over bottom and up side of sprayed pie plate.
Using a wire whisk, in a medium bowl beat together eggs, milk, salt, mustard, and pepper; pour over crabmeat mixture.

Sprinkle with paprika and bake until set--about 30 minutes. Let stand five minutes before serving.

You can substitute shrimp for the crabmeat if you like!

ZUCCHINI Cabbage Lasagna
 

ZUCCHINI Cabbage Lasagna 12 servings 2 points
Sauce
16 oz tomato sauce
1 lb zucchini - chopped into 1/4 inch pieces
1 med onion - sliced
1 1/2 t garlic powder - or more, to taste
1 t oregano - or more, to taste
1 dash pepper
1/2 t crushed red pepper - optional
Layers
1 sml cabbage head - thinly sliced
2 c cottage cheese, lowfat - small curd
2 egg whites - beat into the cheese
4 oz mozzarella cheese, part skim milk
Saute zucchini with onions until they are tender. Add rest of the ingredients for sauce and simmer 15 minutes. Put small amount of meat sauce in 9x12 baking pan. Put a layer of cabbage
on top, more sauce, part of cottage cheese. Keep layering until you have a pan almost full. Put mizzerella cheese on top. Cover loosely with foil so that foil doesn't touch the top. Bake for
1 hour to 1 hour and 15 minutes, remove foil and bake another 15 to 20 minutes to brown cheese a little. Makes 12 servings.
(This is the same recipe as above with some adaptions made.)
Nutritional information: 81 calories, 2 gr fat, 9 gr protein, 7 gr carbohydrates, 7 mg cholesterol, 439 mg sodium, 1 gr fiber

Cabbage Lasagna
 

Cabbage Lasagna 6 points 12 servings
Sauce
16 oz tomato sauce
1 lb lean ground beef
1 med onion - sliced
1 1/2 t garlic powder - or more, to taste
1 t oregano - or more, to taste
1 dash pepper
1/2 t crushed red pepper - optional
Layers
1 sml cabbage head - thinly sliced
1 1/2 c cottage cheese, lowfat - small curd
1 lg egg - beat into cheese
1 lb mozzarella cheese, part skim milk
Brown ground beef with onions. Add rest of the ingredients for
sauce and simmer 15 minutes. Put small amount of meat sauce in
9x12 baking pan. Put a layer of cabbage on top, more sauce, part
of cottage cheese and part of mozzarella cheese. Keep layering
until you have a pan full, ending up with cheese. Cover loosely
with foil so that foil doesn't touch the top. Bake for 1 hour to
1 hour and 15 minutes, remove foil and bake another 15 to 20
minutes to brown cheese a little. Makes 12 servings.

Notes from the original poster: (I recently had a version of this but we used "no sugar added" sauce, so the carbs would have been even less than this. When calculating the carbs, this wasn't an option for me. And FYI I do calculate the nutritional informaton for any recipe that comes to be that has no nutritinal information. This is what I consider an important part of the service I bring to you. Also this didn't have a strong cabbage flavor, it tasted like lasagna. I highly recommend this recipe.)

Nutritional information: 242 calories, 15 gr fat, 21 gr protein,
6 gr carbohydrates, 554 mg cholesterol, 69 mg sodium, 1 gr fiber.

Crockpot Chili

1lb ground beef (10% or less) or use soy crumbles
2 garlic cloves, finely chopped
1 tsp ground cumin
1-28 oz can of crushed tomatoes
1-15oz can red kidney beans, rinsed and drained
1 sweet onion,chopped
1/4 cup canned chilies
1tbsp tomato paste
oregano sprigs

brown and drain meat. add chili powder and cumin and stir. mix meat w/remaining ingrediants cover and cook until done.

can be slow cooked for 4-5 hours or eaten right away. garnish w/the oregano sprigs

1CUP = 2PTS

***************

Por Tenderloin and Gravy
 

This was delicious and easy.

Pork Tenderloin and Gravy Makes 6 servings 7 points
2 1-pound pork tenderloins
1 can 98% FF Healthy Request cream of mushroom soup, undiluted
1 can golden mushroom soup, undiluted
1 can French onion soup, undiluted
Trim and discard fat and silver membrane from pork; place pork in slow cooker. Salt and pepper to taste. In bowl, mix soups until smooth; pour evenly over tenderloins. Cover and cook on low about 5 hours, or until meat is tender. (I put the tenderloin in mostly frozen and crocked it for 8 hours.)
Nutrition information per serving: 310 calories, 120 calories from fat, 14 grams fat, 4 grams saturated fat, 100 milligrams cholesterol, 1,150 milligrams sodium, 11 grams carbohydrates, less than 1 gram fiber.