Zucchini Pancakes

1 cup grated zucchini
1 Tbsp. grated onion
2 eggs, beaten slightly
Salt, pepper, onion powder, (garlic powder for those who use it)
1/4 cup Atkins Bake Mix (or maybe Soy Flour?)
1/2 teaspoon Featherweight Baking Powder (0 carbs)
A little water if you need it
Heat oil in big cast iron skillet. Mix all ingredients together in 
medium
sized bowl and drop by heaping tablespoons in hot oil. When brown on 
one
side, turn and cook the other side. Stack on a plate and keep in warm
oven
'till whole batch is done.
You can top these with sour cream, or butter, or smother in gravy. Very
low
in carbs. I store in fridge, and heat and serve whenever I'm in the 
mood.
This absolutely satisfied my craving for potatoes...I was such an 
addict!





Cream of Broccoli Soup 

3-4 cups fresh broccoli 
2 tbs butter 
1 chicken boullion cube 
1 cup water 
1 clove garlic (minced) 
Salt & pepper to taste 
1 cup heavy cream 

Steam broccoli until well done and soft. In seperate pot, add butter,
boullion, garlic, salt & papper, steamed broccoli and water. Cook and 
stir 
until the broccoli falls apart. With beater, liquify the broccoli, add 
heavy 
cream, cook until totally liquified beating occasionally. 

2 servings approx. 7g carbs 5g fiber per serving 



Stuffed Mushrooms 

Ingredients:
18-24 Gourmet stuffing mushrooms, 
4 oz. good quality blue cheese (crumbled), 
12 tbsp. butter (softened), 
1 tbsp. worcestershire, 
1/2 tbsp. dijon mustard 

Instructions:
Remove stems from mushrooms and discard stems. Combine the softened
butter, crumbled blue cheese, worcestershire and mustard. Stuff each
mushroom with mixture and bake in 300 degree oven for approx. 10 
minutes.


