Well, it's back on the wagon for me!

Two posts in one day, amazing...lol!

Honestly, is there anyone who doesn't think they are fat? And with it being Monday, the true diet starter day, I crawled back on the wagon with the same efforts that were VERY successful for me last week. I was 'focused' (my new word for 'good') all last week but the weekend was a challenge...I know to be prepared next weekend.

Pizza Friday night, Mexican food with a dear friend on Saturday, Apple Crisp on Sunday. Ugh! One of the things I realized while scarfing down that pizza Friday night was that MY Crustless Skillet Pizza was SO much better than Pizza Hit Delivery!

So I made one today...sliced it and bagged it in meal size portions and popped it into the fridge.



I am Low-Carbing but not being crazy about it. I think we all have to find that happy medium of what really works for us so we CAN maintain our 'focus'. Here is the recipe from my personal cook book...

In a skillet over medium heat add...
2 Tablespoons Olive Oil
1/2 large onion chopped, simmer till tender
1/2 can (15 oz) black olives chopped or sliced...added to onions once they are soft.
1/2 can 8oz. Tomato Sauce (OR you could use any NON sugar based pizza/spag sauce)
Add to Tomato Sauce:
1 packet Nutrasweet or equivalent
1/4 teaspoon Italian mix herbs
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Pour Tomato Sauce mix over above ingredients then add..
Pepperoni, as much or little as you like, I pile it on.
Top with:
Mozzarella cheese and Mexican mix cheese...it melts so smoothly and not as greasy as cheddar, but I used cheddar today.

As this is melting, beat
8 eggs

Then take your spatula and pat down to make everything level, use a fork to make 8 or so small holes in the skillet mixture so the eggs can find their way to the bottom.

Now pour the eggs over the skillet mixture taking care to fill in the little holes...if this doesn't happen as nicely as you want it too, then lean the pan and let the eggs run under the skillet mixture while lifting the edges with a spatula.

Let it simmer for a few minutes. Some of the cheese will be melted and bubbbling. When the edges look like an omlette and most of the cheese is melting, then turn the broiler on low and slip the skillet inside the oven. Keep a watch until the top of the Pizza is browned to your liking.

I may put a protector over my skillet handle depending on which skillet I use, so think if your handle needs a cover.

Remove from the broiler, take a photo, slice into 4 or 6 pieces, depending on how much you want, place on your Royal Winton Pastelware trimmed in gold, grab your gold flatware, take another photo, then enjoy! Truthfully, when no one is looking I throw it on a paper plate and eat with a plastic fork...lol!



There are quality Carbs in this, about 30 carbs in the whole thing. So, 7.5 per serving. 4 servings.

I hope you enjoy this like I do.

Happy day,
Melissa