I hope you read Part 1 yesterday on ways to stop being a loser. The losers I wrote about here in Part 2 take a little more thought.

I think you’ll love my recipe for homemade, low carb pizza. It starts with the most sumptuous, delicious sauce that I make from my own tomatoes-- even the crummy looking ones you thought you had to chuck! Then, of course I show you the secret way to get rid of the skins on tomatoes just like you were a master chef at the Ritz. And the crust? Wait ‘till you see how we'll make one without rolling out any dough. It's so simple and fun you'll wonder why you thought the only way to serve pizza was to take or bake something in a cardboard box. Never again! Ummmm, the smell is heavenly when it's baking and the gobs of sausage, salami and olives are too yummy for your family to resist. It's time to say "ciao" to the best ristorante in town...your kitchen!

Low Carb Pizza

Fresh Tomato Sauce

About twenty frozen tomatoes

¼ cup water

Penzey Italian spices or taco seasoning and Lawry’s Season Salt and salt and pepper if you wish

Simmer for 3-4 hours or more. Skins pull off tomatoes easily when done.

Blend sauce in a blender when it’s cooked down. You can keep tomato sauce in fridge for a couple weeks. Fry a pound of Italian sausage and drain.

 Crust

Two cups parmesan cheese

½ half cup almond flour

Mix together and fry the mixture on medium high five to six minutes on each side. Cool on a rack.

Build the Pizza

Put crust on a cookie sheet, smear sauce on crust. Put on Italian sausage and other items you choose. Salami, pepperoni, olives etc.

Top with cheese if you wish.

Bake in oven at 400 for five or six minutes.

You can also make bread sticks or croutons out of the pizza crust.

Wanna know a secret? You don't have to give up your favorite foods to go low carb! I'm an international kind of gal and I like to taste my way around the world with the best cuisine of Italy, China, Greece, and especially bright and sunny Mexico.

Of course, as you know our south of the border friends love tortillas. They're in so many delicious entrées from burritos to tacos to quesadillas, you name it. Luckily, I'm going to show you a fabulous low carb tortilla recipe that will knock your sombrero off! It's easy and fun and will really impress the food snobs you might have over for dinner. Oh, and it wouldn’t hurt to put on some tunes like Bailando by Enrique Iglesias.

Recipe:

Low-carb Flour Tortillas

8 egg whites

one half cup water

one quarter tsp. baking powder

one quarter cup coconut flour

Beat egg whites until blended, but not stiff. Stir in water, baking powder and coconut flour.

Over medium heat, pour one quarter cup of batter per tortilla in a non-stick fry pan and flip when cooked on one side (about a minute). Cook the other side and cool on cooling rack. Yields about 16 tortillas.

Now watch me make them.

Fifteen years ago tomorrow Marla Cilley, aka Flylady, had a major breakthrough on her path to becoming Flylady.

She told me about it and I want to share it with you. Watch what she has to say

Prepare this on New Year's Eve day for a feast on January 1.

Remember that song "Ninety-nine Bottles of Beer on the Wall?" Every year during grade school field trips the rowdy boys would begin singing it in the back of the bus. By the time we got down to one or two bottles left on the wall we'd either be at our destination or ready to muzzle those kids! Anyway, you might start humming that old familiar tune when you make my turkey marinade. However, it only takes six bottles of leftover beer along with a few other simple ingredients and guarantees your turkey meat will be succulent and delicious. In this video, I also show you how to "save your skin" and cook up some smooth, mouth-watering gravy to serve alongside your feast. And the best part! No bus ride required sitting squished in the middle seat. Cheers!

Recipe:

6 bottles of beer

One half cup lemon juice

1 small onion chopped

10 cloves garlic minced

1 tbsp. sage

1 tbsp. Penzeys Creamy Peppercorn Dressing Base

Cut Turkey into parts as you would a whole chicken. Put back, neck and giblets into pot with 4 stalks of celery, 1 onion cut in big chunks, 2 tsp. sage and 1 tsp. Lawry’s Seasoned Salt and add water to cover. Simmer all day on low.

Turkey Gravy

Drippings from roasted turkey

2 cups turkey broth made from the back, neck and giblets of cut-up turkey

2 tbsp. corn starch

Prepare this on New Year's Eve day for a feast on January 1.

Remember that song "Ninety-nine Bottles of Beer on the Wall?" Every year during grade school field trips the rowdy boys would begin singing it in the back of the bus. By the time we got down to one or two bottles left on the wall we'd either be at our destination or ready to muzzle those kids! Anyway, you might start humming that old familiar tune when you make my turkey marinade. However, it only takes six bottles of leftover beer along with a few other simple ingredients and guarantees your turkey meat will be succulent and delicious. In this video, I also show you how to "save your skin" and cook up some smooth, mouth-watering gravy to serve alongside your feast. And the best part! No bus ride required sitting squished in the middle seat. Cheers!

Recipe:

6 bottles of beer

One half cup lemon juice

one cup olive oil

1 small onion chopped

10 cloves garlic minced

1 tbsp. sage

1 tbsp. Penzeys Creamy Peppercorn Dressing Base

Cut Turkey into parts as you would a whole chicken. Put back, neck and giblets into pot with 4 stalks of celery, 1 onion cut in big chunks, 2 tsp. sage and 1 tsp. Lawry’s Seasoned Salt and add water to cover. Simmer all day on low.

Turkey Gravy

Drippings from roasted turkey

2 cups turkey broth made from the back, neck and giblets of cut-up turkey

2 tbsp. corn starch

Merry Christmas to you all. I feel so honored to have you in my life, even though I haven’t met most of you in person. I write for you from my heart and I’m honored when you send such loving comments reflecting your love back to me. I know how busy you all are, yet throughout the year many of you have taken time to share your love with me. And to those of you who haven’t written to me, I know in my heart you are a SHE just like me and I love you.

If you want to hear the rest of the poem, here it is!

When you were growing up do you remember how great it was to wake up to wonderful smells coming from the kitchen? Did you snuggle deep into the covers anticipating the delicious breakfast being prepared? Now that you're an adult those delicious smells are up to you to create for others, and who wants to shiver out of a cozy bed to begin chopping, frying and cracking away for the gang while half asleep?

Well, help is here! In this video you'll see how to throw together an easy, nutritious breakfast casserole that you can make ahead of time and just heat up when you're ready to feed a houseful of hungry guests! It has a coconut flour crust, parmesan cheese and lots of yummy ingredients that are absolutely divine together. Of course, it's low carb and sure to get rave reviews just like all the recipes I share with you. You could make this a favorite Christmas morning tradition at your house! Enjoy!

Sausage & Egg Casserole (for two)

Make Coconut Flour Crust:

• One half cup coconut flour
• One quarter cup coconut oil
• Enough water to make a dough (add slowly and work with the consistency of pie dough made from flour)

Bake crust at 375 degrees for half an hour 

 Filling:

• 3 large mushrooms sliced thinly
• 1 cup thinly sliced onion
• 1 tbsp coconut oil
• One quarter tsp. Lawry’s Seasoned Salt
• One half cup parmesan cheese grated
• One quarter cup olives chopped
• One half cup sausage fried and drained
• 4 eggs beaten
• Lawry’s Seasoned Salt to taste
• Pepper

Melt coconut oil in frying pan on medium high. Sautee mushrooms and onions until they begin to brown. Add cheese and seasoning. Keep cooking until the contents are a delicious brown. Put mixture in the baked crust. Spread chopped olives and any other choices like peppers, tomatoes and such.

Fry sausage and drain put over other ingredients.

Pour beaten eggs over mixture and refrigerate in you are making this ahead of time.

Bake at 400 degrees for half an hour.

I was shopping at Michael’s (the craft store)in the late afternoon when I heard a conversation in the next aisle between a mother and her six-year-old daughter.

As I listened to the excitement and love for her mother in the child’s voice and the drone of her mother’s responses, tears welled up in my eyes. I thought about how many times I’d done the same thing with my children when they were young. After all, I had a centerpiece to make, a decoration for the coffee table to think about, colors to consider, people to impress and not enough time!