When I got home, I tried out two new recipes. First was Potato and Bacon Soup, which is actually a Weight Watchers recipe. You would never know it though - it was thick and creamy and TASTY. It is made mostly with fat free chicken broth, but there is a little bit of half and half for creaminess. I topped it with one scallion, one strip of bacon, and a little mound of shredded cheese:
I also made some zucchini pancakes. Again, I read several recipes and pieced my own together. They were so good! The amount I had today made three pancakes. I meant to save one for tomorrow but ended up eating all three!
1 medium zucchini, shredded with a box grater
diced red onion
chopped Italian parsley
salt & pepper
1 T. bread crumbs
1 T. grated Parmesan cheese
1 egg white
Lay shredded zucchini on a layer of paper towels for approx. 5 minutes to soak up some of the moisture. Then mix all ingredients together with a fork.
Heat oil in a skillet. Drop zucchini mixture into pan in large spoonfuls, then flatten out with a spatula. Cook on both sides until browned.