Hi everyone,

I've been doing the Zone diet since May 9, 2011 and I have currently lost 13 pounds! I'm really excited - I do have quite a bit to lose - but this is REALLY good for me as I tend to lose weight PAINFULLY slow...

Something I'm trying to do - is use the Zone Products in interesting/fun ways to allow me more recipe choices. I've been craving some comfort foods (for me, soups, mac & cheese, meatloaf & mashed potatoes, etc.). I'm thinking of testing out the following recipe - would love advice on whether my calculations are correct (in the Zone) and if not, what I need to add/subtract, etc.

Thanks for all the suggestions/advice/tips, etc. Here is what I've got so far:

1/4 cup Bread crumbs 80(C) 14(P) 13(F)
1&1/2 cup Cheese, cheddar 10(C) 198(P) 592(F)
2 Tbsp Cheese, parmesan, shredded 2(C) 15(P) 25 (F)
1&3/4 cup Cottage Cheese, 1% 53(C) 197(P) 36(F)
1/2 lb Zone Fusilli (4&1/2 SS packs) 85.5(C) 63(P) 13.5(F)
1&1/2 cup Milk, buttermilk, lowfat 69(C) 49(P) 29 (F)
1 tsp Mustard, dry 4(C) 4(P) 10 (F)
1/4 tsp Nutmeg, ground 1(C) 0(P) 2(F)
1/4 cup Onions 13(C) 2(P) 1(F)
1/4 tsp Pepper, black 1(C) 0(P) 0(F)
1/4 tsp Pepper, cayenne 0(C) 0(P) 0(F)
1/2 tsp Salt 0 C) 0(P) 0(F)

I'm thinking this will be at least 4, if not 6 servings because it will be rich and VERY satisfying. Thoughts?

Two thoughts I've had: (1) do bread crumbs add too many bad carbs? If so, I can let a half of a Zone White Roll get stale on the counter, then bread apart, toast in toaster over, then use Food Processor to make homemade bread crumbs (I already did this once to make stuffed artichokes). My other thought is maybe whether I want to up the Fiber - I would probably eat a small side salad with this (again, which would mean a smaller portion of the pasta for dinner), but I could also add some veggies into the mac and cheese? Maybe broccoli?

Thanks in advance everyone for all the help/suggestions

~Tania

Mac N'Cheese Idea better choice of ingredients, never tried it let me know how it comes out or if you make changes Yield: 5 servings

Ingredients:
5 packages Zone fusilli - single serving
1 slice Zone Bread - toasted, ground into crumbs-or cut into chunks
1 cup low-fat cheddar cheese
2 tbsps Parmesan
1 1/4 cups low-fat cottage Cheese
1 tsp olive oil
1 1/2 cups 2% milk
1 tsp dry mustard
1/4 tsp ground nutmeg
1/4 cup onions
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/2 tsp salt
Salad:
5 cups lettuce
20 cherry tomatoes
1 cucumber
1 bell pepper
1/4 cup red onion
2 lemon - juice of
2 tbsps extra virgin olive oil
salt and pepper-to taste
426 cal/33P/14F/41C per serving

TECH;
Not everyone can afford the nw Zone foods, or afford to keep enough supplied on-hand and stocked.
So, it would be nice to provide your recipe's in both CLASSIC Zone as well as new Zone food ingredients!
Please?

I agree! That is quite an expensive meal to prepare!

Mac N Cheese is just one of those things that I used to enjoy, but rarely do anymore. But, if I do, I generally just use a traditional recipe and use Dreamfields pasta instead of regular store-bought pasta. Have it one or two times per year and ENJOY!

Cran - just a thought - did you try to fix this receipe with spagetti squash? I've never seen this vegetable as we do not have it here in the UK but lots of people in the old ClassicZone forum used torecommend it instead of pasta in many receipies

Nope, have never tried it with spaghetti squash. I don't know, it might be worth a try, but I am afraid that if I bake it, the squash will get too mushy. But, maybe I would surprise myself, too!

Bozena, look for "Winter Squash" as it is usually called instead of Spaghetti Squash, which might be peculiar name to USA.
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Cran, Can you repost your Spaghetti Squash in microwave cooking instructions? seems to be lost or buried if transferred from old forums. I finally got around to trying it Friday evening, before my wife and I went for an evening bicycle ride.
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Here is what i did:
Cut in half.
Place in microwave, upside down in bowl.
Cook high, 10 minutes.
Checked, scooped out seeds.
Cooked another 5-10 minutes.
Scraped out each half onto a plate.
Put good spaghetti sauce on and enjoyed.
Close?
I remember you sating something about it falling off skin?
Or am I mistaken?
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I also tried my posted Eggplant pizza "dough" recipe, this evening (Saturday,
while beginning to hunker down for wind and rain of what will be Tropical Storm IRENE by the time it reaches us early Sunday morning. Came out OK, and filling!
I'll post as a reply to my initial recipe posting.

John, very close, indeed!

The one thing I do differently is add water to the bowl/plate/pan (whatever you are using). It just adds a little moisture, maybe speeds up cooking time. Most are done in 10 minutes, but larger squash takes longer to cook. If I can't flake it off with the fork after 10 min, then I continue microwaving in 5 min increments. No, I don't recall saying that it falls off the skin. I actually prefer it a bit undone, or "al dente".