Carbs are not my friend.

Given the choice between the greatest homemade brownies ever baked or a bowl of Doritos‘, I will choose the Doritos every time.

As a fattie, I wage war with carbs everyday, I usually lose.  Knowing that I must make changes in my eating habits, I was thrilled to find a copy of “Low-carb Cooking” magazine in my Christmas stocking this year.  With over 140 low-carb recipes I was excited that Santa is interested in my desire to lose weight and live a healthier lifestyle.

In packing to come back to paradise, I left the magazine on the outside pocket of my backpack so that I could thumb through on the flight home.

As I wedged myself into an oversold flight, with too small seats and no leg room, I couldn’t help but notice the dichotomy of the guy next to me reading “Soccernomics: Why England Loses, Why Spain, Germany, and Brazil Win, and Why the US, Japan, Australia, Turkey-and Even Iraq-Are Destined to Become the Kings of the World’s Most Popular Sport” by Simon Kuper and Stefan Szymanski and me thumbing through recipes in a low-carb magazine.

Not only were the selections interesting, but the ease of preparation obvious.   As I read, I found recipe after recipe of things I would actually eat…… oh yeah, in case I forgot to say so earlier, not only am I a fattie, but I am a picky-eater fattie.

Before making my visit to the grocery on Saturday, I chose a couple of recipes that interest me and bought the items.  First up was “Mushroom-Sausage Flatbread,” for last night’s dinner.

This recipe makes for some GOOD eating!

MUSHROOM-SAUSAGE FLATBREADS

(This recipe is for 8 flatbread servings, I made two.  It was easy to recalculate for a smaller portion.)

SERVINGS:  8 (1/2 flatbreads each)

CARBS PER SERVING:  12g

PREP: 25 minutes  BAKE:  13 minutes

6 ounces uncooked turnkey Italian sausage links, casings removed

2 cups sliced fresh mushrooms

2 medium tomatoes, chopped

1/2 of a 16 oz package frozen yellow, green and red peppers and onion stir-fry vegetables (2 cups)  (Here I substituted fresh yellow, green and red peppers and onion.)

3 cloves garlic, minced

4 light whole grain “Flatout” wraps

3/4 cup shredded reduced-fat mozzarella cheese (3 oz.)

2 tablespoons shredded Parmesan cheese

1) Preheat oven to 425.  In a large skillet cook meat and mushrooms over medium heat until meat is browned, using a wooden spoon to break up meat as it cooks.  Drain in a colander set in sink; set aside.

2) In the same large skillet cook tomatoes, stir-fry vegetables (or fresh vegetables), and garlic over medium heat until boiling, stirring occasionally.  Reduce heat.  Simmer, uncovered, about 5 minutes or until most of the liquid has evaporated and vegetables are very tender, stirring occasionally.

3) Place wraps on a very large baking sheet.  Bake 5 minutes.  Spread vegetable mixture over hot wraps. Top with sausage and mushroom mixture.  Sprinkle with cheeses.  Bake 8 to 10 minutes more or until cheese is melted and just starting to brown.

PER SERVING:  128 cal; 5 g total fat; 20 mg chol; 390 mg sodium; 12 g carb; 12 g pro.

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