Jicama Zucchini Salad

Jicama Zucchini Salad has been my new "salad of the week". And it uses a spiralizer. You can't beat that! Everyday Food published this recipe using cucumber instead of zucchini. I chose zucchini because I find it to be a little more filling. I currently have cucumber in the house and will be tempted to try this dish as written.

The Salad:

1-2 zucchini (spiralized)
1/4 jicama (spiralized)
1 tsp honey (or to taste)
fresh lime juice (I use 1/4-1/2 lime depending on the size of my salad.)
salt and chili pepper (to taste)

Mix together and serve!

Recipe Review: Zucchini Pancakes

I made Hungry Girl's Zucchini Pancakes last night. The first one was pretty good. When I started eating the other two pancakes, the texture was getting to me. (They are mostly made with zucchini, those tofu faker noodles, and pancake mix.) I dipped them into ff sour cream. I think they would be better with some seasoning/herbs and maybe something crunchy in the batter. I also would cut the recipe in half.

It is a lot of food for very little points, which is a plus. A decent sized pancake is only 1 point. I made them on our electric griddle. I was really full and didn't even finish the suggested serving size of three pancakes. (Recipe makes 15).  My other tip is do not smell the Tofu Noodles before you rinse them.

From HG's website (link above):
Noodlicious Zucchini Pancakes

2 x 8 oz. pkgs. House Tofu Shirataki Noodles (Spaghetti shaped)
4 egg whites or 1/2 cup eggbeaters
1 cup pancake mix
1 tsp. salt
3/4 cup green onions (scallions), chopped
4.5 cups zucchini, shredded
1 cup finely sliced fresh mushrooms

Rinse noodles well and cut into 2-3 inch pieces. Combine egg whites, pancake mix and salt in a bowl. Stir in noodles, green onions, mushrooms and zucchini. Place skillet over medium heat, and coat with non-stick cooking spray. When hot, scoop 1/3 cup of the mixture (per pancake) onto the skillet. Cook until underside is golden, then flip and cook the other side. Continue until all the batter is gone. Makes 15 4-inch pancakes.

PER SERVING (1 pancake): 50 Calories, <0.5g Fat, 8 Carbs, 1.2g Fiber, 4g protein - 1 pt

Stuffed 8-Balls

These look cuter than they taste! The filling was delicious, but the zucchini was a little tough. Maybe I didn't bake them long enough? This recipe was based from one on Recipezaar. I didn't measure the veggies, and used a mixture of miniature cherry tomatoes (left whole), chopped red, yellow, & orange tomatoes, red pepper, mushrooms, and onions.
I scooped out the round zucchini as though they were pumpkins turning into Jack-O-Lanterns. Next time, I will poke a few holes in the bottom of the zucchinis and bake them on a 2-pan broiler pan; allowing them to drain some of the water that the vegetable mixture creates.
Lastly, I sprinkled with cheese and baked some more. I really want to make a typical stuffed bell pepper recipe (I found one that uses ground lamb and rice) and replace the bell pepper with the 8-ball zucchini.