***Monday is SUPPOSED to be Recipe Day***

I'm sorry I missed recipe day this weekend. I ended up out of the house at a friends for a bbq all day today! This weeks recipe is a simple one, and while it isn't one loaded with protein, it's a good snack or side item that's real easy to make. My husband LOVES these. Zucchini Oven Chips 1 whole zucchini, peeled and sliced to 1/2 inch thickness I Can't Believe It's Not Butter spray (approx 10 sprays) 1/4 cup Reduced fat parmesan cheese (more or less to taste) 1 tsp onion and/or garlic powder salt and pepper to taste Set oven to broil. Cover a cookie sheet with tin foil and give it a light coating of non-calorie cooking spray. Arrange zucchini slices on the cookie sheet. Spray I Can't Believe It's Not Butter spray, or similar non-calorie butter spray over the top of the slices. Sprinkle with reduced fat parmesan cheese, salt, pepper, garlic powder, onion powder, etc (any seasonings you like really). Put under broiler for about 5 minutes, or until the tops start to brown. Remove and serve warm. Makes 2 servings. Each serving = Calories 73 Total Fat 2.5 g Total Carbohydrate 10 g Protein 3.5 g

If I liked Zucchini it would sounds delicious lol...I am way to picky of an eater to have had this surgery lol...what was I thinking! Robin

I'm not much of a cook but kathie from Hawaii posted this on the main board so I saved it. hopefully it is ok to copy it here: These are some of my favorite snacks!!!! They are so very simple to make. You can use any type of cheese but to be honest, the best types are to use a hard, grateable cheese. I use a block of Parm-Reggiano and I also add in Irish Dubliner cheese (OMG! If you haven't tried this.. I highly recommend it! It lasts a long time and has such a great taste!!!) Grate about 1 1/2 cup of hard cheese (parmesan/reggiano), or any other hard type of cheese. After you grate them, add 1 egg to the mix with 1 tablespoon of flour. Add a little bit of pepper (usually do not have to add salt because the cheese tends to have a decent amount of salt). Heat your oven to 400 degrees. I use a my favorite pampered chef pizza stone to bake them on...they dont burn and area easily removed without breaking. You can use a regular pan but make sure you use some non-stick spray. Scoop a bit of the cheese mixture into your palm and form into a cracker size round. Place them about an inch apart. I can usually make at least a dozen or so. If you want to triple the batch, you can do so and freeze them and use them in the future. Bake them for about 5-7 minutes. They will spread about a bit so make sure you place the cheese rounds about 2 inches apart. You should keep an eye on them. You can tell when they are ready when the aroma of cheese fills the air and they are a bit bubbly. You don't want them to be too brown around the edges or too dark. That means they will taste a bit burned. Take them out of the oven when they are melted and just a little brown on the edges. Remove from the pan immediately and place on a cooling rack. VOILA!!! You have cheese rounds that are a good source of protein. I tend to add toppings to them like proscuito and cucumber... or if you want, you can add pepperoni (tastes like a little cheese pizza!). I have also served them with hummus and even guacamole... Whatever you like as a topping.

Ooooooh these sound yummy. Can't wait to try em! Donna

I dont have a recipe, but I was just reading how spaghetti squash is very low carb. I was considering it as a replacement for regular pasta. Any ideas? Thanks guys!

Funny coincidence! I just tried spaghetti squash for the first time the other day. It doesn't taste exactly like pasta spaghetti, but if you keep an open mind about it, it's pretty good. My husband (who is now my live-in guinea pig) was pretty impressed with it. I make my own spaghetti sauce though, and hubby says he could put my sauce on a piece of cardboard and it would taste good lol. I just made my sauce as usual with lots of lean ground beef or ground turkey and poured it over the spaghetti squash, added some parmesan, and voila! Dinner! I also cooked a couple of chicken thighs and simmered it in the sauce for a while, added a little mozzarella on top and had an impromptu chicken parmesan (minus the breading) with the spaghetti squash as the side. Donna

Going to go to donna's house and see if I can jar up her sauce and sell it on here.......Lol

Donna, thanks so much for the quick response on the spag. squash. Tis the season. I am seeing a lot more squash in the produce section. AND I absolutely love it. If you have anymore low carb squash ideas please post them.