Monday Recipe

Hi all,

Today is the first live update I've done for a couple days. I'm writing this from my grandparents' house! It's been a tough couple of days for food. I've done okay but I definitely could've done better. My grandparents don't have a microwave and so I can't really bring my Jenny Craig food. I can't stand the salad kits, they're nasty...so I've been doing meals on my own. I packed my cereal and brought that with me and I brought measuring cups. It's just hard...my grandparents eat on a rigid schedule and they get very upset if you eat snacks. You will catch hell if you get caught eating between meals...

So I'm just doing the best I can. We'll see what the scale says on Wednesday!

I figured today that we could switch gears and try something sweet. Something to use up those end of year veggies that are in overbundance for some!!!

ZUCCHINI BROWNIES
Makes: 24 Brownies

Ingredients

3/4 cup Canola oil
1 1/2 cups Splenda for baking
1/2 cup egg substitute
1/2 cup fat free greek yogurt
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups shredded zucchini

For Frosting:
1 cup cool whip free
1 pkg sugar free chocolate pudding mix (Jello)

Directions

1. Preheat oven to 350. Combine butter, splenda, egg and beat with a handheld mixer. Beat in yogurt and vanilla.

2. In a seperate bowl combine flour, cocoa, salt. Gradually add the dry ingrients into the wet, stirring well. Add shredded zucchini last.

4. Pour mixture into a greased 9 x 13 pan. Cook at 350 for approximately 40 minuntes or until a toothpick comes out clean.

5. In a seperate bowl combine cool whip and pudding packet, beat with a handheld mixer until smooth.

Nutritional Breakdown

Yummy brownies with veggies! Can't get much better than that!