Meatza

Instructions

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   Preheat the oven to 450°F. Combine the pork, beef, onion, garlic, egg, cheese salt and pepper. Mix well. Pat out evenly onto a 16-inch rimmed pizza pan. Bake for 10 minutes. Remove from the oven and carefully pour out the juices that have accumulated in the pan. The meat will have shrunk to about 12-inches and this is fine. 127 ©2004 Achieve Fitness, LLC - All rights reserved. http://www.burn-fat-fast.com

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   DESSERTS (CANDY) Frozen Chocolate Kisses 1 cup heavy cream, whipped 6 oz soft cream cheese 2 T sour cream 1/8 cup cream & 1/8 cup water sm. pkg SF/FF instant chocolate pudding Whip 1 cup cream, set aside. In separate bowl, cream cream cheese, add sour cream and cream and water. Mix well. Stir in pudding powder and blend well. Fold into the whipped cream. Using a pastry bag with a star tip, pipe hershey size kisses onto a sheet pan covered with wax paper. Place in freezer until solid, then store in freezer. (Total: 47 carb (45 NET carb)). Makes 150 @ .3 carbs Reese’s Cups 2 T butter 1/3 c chunky (or plain) peanut butter 1 oz unsweetened chocolate 1/3 c ricotta 10 pkts Splenda 1 t vanilla Melt butter, peanut butter and chocolate in microwave. Cool slightly, then add ricotta, sweetener and vanilla. Spoon onto wax paper and refrigerate. Total: 34 carb (27 NET carbs) Serves 22 @ 1.2 carb Don't get turned off by the ricotta. These are great and kind of fudgy tasting. Almond Joy Bars 2 tbsp unsweetened cocoa 4 tbsp Thick n' Thin not/Sugar * 20 pkts Splenda 8 oz cream cheese 2 tsp vanilla 1 tsp coconut extract 4 tbsp melted butter 2/3 cup unsw. shredded coconut 2/3 cup coarsely chopped almonds 128 ©2004 Achieve Fitness, LLC - All rights reserved. http://www.burn-fat-fast.com

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   Melt butter in microwave, add cocoa, splenda, not/Sugar, cream cheese, extracts and mix well. Stir in coconut and nuts. Pour into 8x8" pan and freeze. Before fully frozen, make cuts for bars (16). Once frozen, remove bars from pan and put in sealed container. Keep in freezer or refrigerator. Total 54 carb (36 NET carbs). Makes 16 @ 2.3 carbs These do taste just like Almond Joys. *not/Sugar is a product by Expert Foods that adds the bulk of sugar to a recipe, but not the sweetness. I don't know what the texture would be if you left this out. Several web sites sell it; I got it from CarbSmart. Chocolate Coconut Dream 1 oz unsweetened chocolate 2 T butter 2 T heavy cream 1/2 t vanilla 5 pkts Splenda 1/3 cup shredded unsw. Coconut 9 almonds Heat butter and chocolate until chocolate just melted. Pour in small bowl, mix well. Add in heavy cream, vanilla and Equal; stir until mixture looks creamy and smooth. Add in coconut, mix well. Put spoonful of chocolate mixture on place which has been covered in wax paper. Push almond on top of each piece. Chill until able to pick up with fingers. Store in refrigerator. Total: 22 carb (12 NET carbs). Makes 9 @ 1.3 NET carbs) These are not real sweet and you need to like semi-sweet chocolate. I would use more coconut next time. CHRISTY'S Peanut Butter Cups 1 stick unsalted butter 4 T peanut butter (12) 1 oz unsw. baking chocolate (9) 8 pkts Splenda (4) 2 T heavy cream (.8) Melt butter and chocolate in microwave. Be careful not to burn the chocolate. Add splenda and mix well. Spoon some chocolate into a mini muffin tin pan lined with tiny paper muffin cups. Put in freezer few minutes until hard. Spoon little blob of peanut butter on top of each candy, and top with more chocolate. Freeze, and keep in freezer. Total: 26 carb (20 NET carbs). Makes about 12 @ 1.7 carbs). I added a little liquid Splenda to my peanut butter. These are addictive! 129 ©2004 Achieve Fitness, LLC - All rights reserved. http://www.burn-fat-fast.com

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   PIES Layered Peanut Butter Pies CRUST: 1 c crushed or ground pecans 4 t melted butter CHOCOLATE: 2 T butter 1 oz unsw chocolate 2 T cream 1 t vanilla 8 pkgs Equal PEANUT BUTTER: 5 T peanut butter 4 oz cream cheese 1/3 c Splenda WHIPPED CREAM: 1 cup heavy cream 1 t vanilla 1 T cocoa 1. Crust: mix pecans and butter. Pour in pie plate, spread to cover bottom of plate and put in freezer. 2. Chocolate layer: Melt butter and chocolate in microwave approx. 2 min. Mix in cream and vanilla. Stir well. Add equal. Pour over frozen pie crust and put back in freezer. 3. Peanut Butter layer: Mix peanut butter, cream cheese and splenda with food processor or blender. Spread over frozen pie. 4. Whip cream with vanilla and cocoa until stiff peaks. Spread over pie and refrigerate. Total: 73 carb (57 NET carbs). Serves 8 @ 7 carb. This pie is a lot of work but it tastes great. The pie is very rich and you may get more than 8 slices. The pie is only about 1 1/2" high. Appetizing Pumpkin Chiffon Pie Note: Makes 1 9-inch pie, Total carbs for the whole pie 100 For the crust: