Zucchini Lasagna

2 large zucchini
1 small 15oz. can of tomato sauce
1 TBS basil
1 TBS oregano
1 TBS garlic powder
dash of red pepper
dash of salt & pepper
2 tsp. Mrs. Dash garlic & Herb
1 lb. lean ground chuck or Italian sausage
½ small onion diced
½ green pepper diced
½ cup mushrooms sliced
3 cloves of garlic diced
8oz. sour cream
8 oz. shredded mozzarella cheese

Slice zucchini thinly lengthwise and blanch in water for approximately 2-3 minutes to draw out water from zucchini. Remove from water and set aside. In a small bowl, combine tomato sauce and next 6 ingredients & set aside. Cook the ground beef and drain liquid from pan. Add onion, green pepper, mushrooms, and fresh garlic and cook for Approximately 5 minutes, being sure to stir often Add tomato sauce mixture to the meat mixture and remove from heat. In a casserole dish (9 x 13), place the zucchini in the bottom of the dish, followed by the meat sauce, 4oz. sour cream, and 4oz. cheese. Repeat this step once again.
Bake at 350 degrees for 45 minutes or until cheese is melted and brown. 8-10 Servings

Carbs per serving: 48 in entire dish...6 per serving

Preparation Time: 30 minutes plus 45 minutes to cook

32 Grape tomatoes
8 oz. Mozzarella cheese
Truffle oil
Balsamic Vinegar
1 Red onion - approx. 1/2 cup
3 cloves garlic
fresh basil
32 - 4" toothpicks/skewers

Cut mozzarella and onion in 1/2 inch chunks. Skewer tomato mozzarella and onion onto 4" toothpick. To make marinade, whisk vinegar, crushed garlic and truffle oil together. Season kabobs with salt and pepper and top with marinate. Refrigerate and serve cold.

Yields 16 servings - approximately 1.3 net carb

Low Fat Eggplant Parmesan

4 Servings

1    olive-oil nonstick cooking spray
1 lg eggplant; (1 1/2 pounds) - sliced
1/2 c  plain bread crumbs
1/4 c  grated Romano cheese
1 jar low-fat or regular -spaghetti sauce
4 oz part-skim mozzarella cheese
(1 cup); shredded

Heat oven to 425. Lightly coat a cookie sheet with nonstick cooking spray and have ready a 8 or 9 inch square baking dish. Arrange eggplant in a single layer on prepared sheet. Spray eggplant lightly with cooking spray. Bake 15 minutes or until tender and bottoms of slices are golden brown.
Reduce oven heat to 375. Mix breadcrumbs and Romano cheese in a small bowl. Spread 2/3 cup spaghetti sauce in baking dish. To make stacks: Arrange 4 slices eggplant on sauce. Top eggplant with 2/3 cup sauce. 1/4 cup bread-crumb mixture and 1/3 cup mozzarella cheese. Repeat layers once on top of each stack. Top stacks with the remaining eggplant, sauce and crumb mixture. Bake 15 minutes or until sauce bubbles. Sprinkle with remaining
mozzarella cheese and bake 5 minutes longer or until cheese melts.

NOTES : 267 calories per serving with 8 grams fat.
Recipe by: Woman's Day

Makes: 4 servings

Place tomato slices on paper towels; sprinkle with 1/4 teaspoon of the salt. Place more paper towels on top. Let stand 30 minutes. Pat top of tomatoes to remove as much liquid as possible. Coat both sides of eggplant with nonstick cooking spray. Heat broiler. Broil eggplant slices on baking sheet coated with nonstick cooking spray for 5 minutes on each side or until tender. Reduce oven heat to 350 F. Coat a 2-1/2-quart baking dish with nonstick spray. Sprinkle bread crumbs over the bottom. Arrange eggplant and tomato slices, alternating, around baking dish and down center in a single layer if possible. Sprinkle casserole with oregano, basil, garlic and remaining 1/4 teaspoon salt. Drizzle with half-and-half. Top with both kinds of cheese. Cover with foil.

Bake at 350 F for 45 minutes. Remove foil; bake 10 minutes or until cheese is golden. Cool 10 minutes, then serve.

Per Serving:  300 calories, 9 g fat (5 g sat); 21 g protein, 34 g carbohydrate; 9 g. fiber; 974 mg sodium; 25 mg. cholesterol.