Zucchini pizza -
 

really good!!! Whoever suggested trying zucchini for a pizza crust, I could just hug you! I made this last night and my husband and I loved it. It does not take that long to make. Really tasted like pizza!

Zucchini Pizza - about 30 min prep time, including baking. Bake at 400. 4 servings, unless you're my DH, then 2 servings :-)

crust:
1 large zucchini grated (about 3 cups) drain and really squeeze out extra juice, I got at least 1/4 cup out)
1 egg
1/2 cup cheddar cheese
1/2 cup mozzerella cheese salt and pepper

1/2 can Cantadina pizza sauce toppings: (I used spaghetti sauce)
1 pound pork sausage
1/2 green pepper chopped
1/2 onion chopped
1/2 cup sliced raw mushrooms (or more)
cheddar and mozzerella cheese (at least 1/2 cup each)
pepperoni pizza seasonings in a jar (I used italian seasoning)

Brown sausage. Drain grease, if there is any. Add onion and green pepper, cook until slightly soft.
Add mushrooms to brown them. Add salt, pepper, a little pizza seasonings. (While sausage is browning...)

Mix zucchini, egg, cheeses, salt and pepper. Press into a greased 12" glass pie plate (I spray with Olive Oil). Bake 10 min at 400 degrees. It puffs up.

Spread sauce on top, covering edges too. Sprinkle a little pizza seasoning on sauce.
Add sausage/veggie mixture on top. Add cheeses.

Bake another 10 minutes at 400 or until cheese gets a little brown.
Take out of oven and let it rest 5 minutes to set up cheese.

Carb count from Netzer's book: Zucchini - 12 carbs egg - .6 1/2 can of sauce - 14 carbs 1/2 green pepper - 2.5 carbs 1/2 onion (1/4 cup) - 3.5 carbs 1/2 cup fresh mushrooms - 1.6 carbs 1 cup cheddar cheese - 4 carbs 1 cup mozzerlla cheese - 4 carbs None for the meat.
Whole pie has: about 42.2 I could only eat about 1/4 of it, so that would be 10.6 carbs.

FRENCH ONION SOUP
 

FRENCH ONION SOUP

1 tablespoon butter
1 cup onion sliced (I slice then cut the slices in half) (Vidalia Onions are the best)
2-3 cups beef bouillon (I use granules and add more than the jar calls for)
1 tablespoon Worcestershire sauce (I add more sometimes)
1 teaspoon Sherry (optional)
pepper to taste
1 piece toast per serving
1 oz. Cheeze per serving (shredded or sliced very thin)

Slice the onion and saute on medium in the butter until desired tenderness. (I like mine almost soft)

Add the bouillon, Worcestershire sauce and sherry to pan and heat until warm.

In a bowl add a piece of toast and top with the cheese. Then add soup mixture to the bowl (it will melt the cheese).

Enjoy!

WALNUT CAROB COOKIES

1/4 cup + 1TBL carob powder *see note below
1/2 cup WW pastry flour
1/4 cup agave nectar
1/4 cup butter, softened
1 egg
1 1/2 tsp vanilla extract
approx. 1/2 cup coarsley chopped walnuts (I used 2.5 ounces)

Combine all the ingredients except walnuts in a large bowl and mix well. Then stir in the walnuts. Line 2 cookie sheets with parchment paper, (I guess you could use non-stick cooking spray instead). Drop the cookie mixture by the tablespoonful onto the cookie sheets. Bake at 300 in a preheated oven for 15 minutes. Cool. Makes about 18 cookies-store in a tightly covered container.

*NOTE: If you don't like/have carob, you can use Dutch processed cocoa powder, or try a combination in any amount of carob and cocoa. Also, you can add a bit more walnuts if you so desire, the original recipe I had used 1 1/2 cups, which I thought was just too much, so I reduced the amount.

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