Hello my friends!
Things are moving along really nice. I am down 20 lbs since my revision. I have been exercising 2 to 3 times a week and so far this time around I am enjoying it.
I found two giveaways this week. Once ends today so if you want to check it out you better head over there soon. Head on over to Christina's blog and check it out!
Also Shelly aka Eggface has a wonderful give away going on too.
I never win these thing but you maybe lucky enough to win. Just let them know I sent ya ok!
I also wanted to share this recipe with you today. It is crust-less Zucchini pie. I made it last night and it is soooo yummy. I got it from Skinnytaste.com
A simple savory pie made with summer zucchini, shallots, mozzarella and parmesan cheese. If you're looking for a tasty way to use up your summer zucchini, this is it!
It makes a wonderful side dish to any meal or serve it at a potluck or brunch.
To make shredding the zucchini easier, just throw it in the food processor. You'll want to put the zucchini in a cheese cloth and give it a good squeeze to take out all the moisture.
Crust-less Zucchini Pie
Skinnytaste.com
Servings: 6 • Serving Size: 1/6th • Old Points: 3 pts • Points+: 3 pts
Calories: 125.3 • Fat: 4.8 g • Protein: 8.1 g • Carb: 13.1 g • Fiber: 2.0 g • Sugar: 2.5 g
Sodium: 420.1 mg
Ingredients:
Directions:
Preheat oven to 400°. Lightly spray a pie dish with cooking spray or your misto. Combine zucchini, shallots, chives, and mozzarella cheese in a bowl.
Sift flour and baking powder in a medium bowl. Add remaining ingredients to the bowl and blend well. Combine with zucchini mixture and pour it into the pie dish.
Top with parmesan cheese and bake 30-35 minutes or until knife comes out clean from the center. Let it stand at least 5 minutes before serving.
Makes 6-8 servings.
Well, that is about all I have this time around. If you are out there reading my blog please leave me a comment and let me know.
Things are moving along really nice. I am down 20 lbs since my revision. I have been exercising 2 to 3 times a week and so far this time around I am enjoying it.
I found two giveaways this week. Once ends today so if you want to check it out you better head over there soon. Head on over to Christina's blog and check it out!
Also Shelly aka Eggface has a wonderful give away going on too.
I never win these thing but you maybe lucky enough to win. Just let them know I sent ya ok!
I also wanted to share this recipe with you today. It is crust-less Zucchini pie. I made it last night and it is soooo yummy. I got it from Skinnytaste.com
Crust-less Summer Zucchini Pie
A simple savory pie made with summer zucchini, shallots, mozzarella and parmesan cheese. If you're looking for a tasty way to use up your summer zucchini, this is it!
It makes a wonderful side dish to any meal or serve it at a potluck or brunch.
To make shredding the zucchini easier, just throw it in the food processor. You'll want to put the zucchini in a cheese cloth and give it a good squeeze to take out all the moisture.
Crust-less Zucchini Pie
Skinnytaste.com
Servings: 6 • Serving Size: 1/6th • Old Points: 3 pts • Points+: 3 pts
Calories: 125.3 • Fat: 4.8 g • Protein: 8.1 g • Carb: 13.1 g • Fiber: 2.0 g • Sugar: 2.5 g
Sodium: 420.1 mg
Ingredients:
- 10 oz shredded zucchini, all liquid squeezed out
- 1/2 cup shallots, chopped
- 1/4 chopped fresh chives
- 1/2 cup part skim mozzarella
- 2 tbsp grated parmesan cheese
- 1/2 cup white whole wheat flour (King Aurthur)
- 1 tsp baking powder
- 2/3 cup fat free milk
- 1 tsp olive oil
- 2 large eggs, beaten
- 1/2 tsp kosher salt
- fresh cracked pepper to taste
- cooking spray (I used my misto)
Directions:
Preheat oven to 400°. Lightly spray a pie dish with cooking spray or your misto. Combine zucchini, shallots, chives, and mozzarella cheese in a bowl.
Sift flour and baking powder in a medium bowl. Add remaining ingredients to the bowl and blend well. Combine with zucchini mixture and pour it into the pie dish.
Top with parmesan cheese and bake 30-35 minutes or until knife comes out clean from the center. Let it stand at least 5 minutes before serving.
Makes 6-8 servings.
Well, that is about all I have this time around. If you are out there reading my blog please leave me a comment and let me know.
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