As promised recipes....

Meatless Monday recipes

Low carb tortilla pizza

one low carb tortilla
An assorted handful of cheese (i mixed Parmesan, mozzarella and smoked mozzarella)
a tablespoon of prego sauce
1/4 of a green pepper, 1/4 of a red pepper
handful of spinach
red pepper flakes to season.

bake for 400 for 10-15 minutes.

Opps almost forgot, coat the tortilla with a little bit of olive oil before topping with toppings. About 1/2 teaspoon worth of oil ( you really don't need much to coat it) This will give the tortilla a more thin crust taste.

Delicious and could be topped with meat to make it more hearty. Couldn't be a meal on its own  because its so few calories but maybe have it with a big salad and or top with more veggies.

Second meal. CousCous with zucchini and chickpeas

i got this meal from the weight watchers one pot recipe book. This is a great book. It gives you healthy recipes made with real ingredients and offers a lot of variety. Vegan and Vegetarian options galore. I decided on this after my sweet sweet momma bought me a beautiful Dutch Oven.

Isn't it adorable? When I move out (hopefully this century if the job fairies bless me) I have to buy it from her or buy her a new one.

I haven't had a lot of couscous dishes before but it always sounded delicious to me. Baby carbs! Mostly because of the memory of this movie and of my favorite chipmunk Theodore.

Vegetable & Chickpea Couscous

3 teaspoons of olive oil
1 large zucchini ( i used 2 smaller ones)
3 scallions, sliced
1 cup frozen peas, thawed
1 1/4 cup water
2 tablespoons of lemon juice
1 teaspoon ground cumin
1/2 teaspoon of curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup of whole wheat couscous
1 can of chickpeas 15oz
3 tablespoons of crushed pistachios.

1. Heat 2 teaspoons of oil in medium dutch oven over medium heat. Add zucchini and cook, stirring until softened, about 5 minutes. Stir in scallions and peas, transfer to medium bowl and keep warm.

2. Combine water, lemon juice, remaining 1 teaspoon of oil, the cumin, curry, salt and pepper to dutch oven. Bring to boil. Remove pot from heat and stir in the 1 cup of couscous. Cover and let stand for five minutes. Stir in chickpeas and zucchini mixture, let stand for two minutes. serve sprinkled with pistachios.

Serves 4, one serving is 8 pts. per serving (1 and 1/2 cups 307 calories, 8g of fat, 49 g of carbs, 6 g of sugar, 11 g fiber and 13 g of protein.

Four and a half out of five stars for this dish. It was yummy, nutty and not filling but very very good. Packed with lots of good for you foods and big bonus its VEGAN!