Good Afternoon,

I am received and am reading through Toxic Fat. I want to use the suggsted menu for 28 days, and calculating how much food to buy for one week, based on gender and number of people in the house, plus an last minute guests, and then creating a shopping list with needed quantities for the week, is becoming quite a headhache. :rolleyes:

Is there a Zone friendly site that is similar to epicurious shopping list via a recipe feature?:

Thanks.

Or is there a master shopping list based on the daily meals 28 Day Toxic Fat Syndrome Reversal Plan?

Someone suggested using the blocks guide as a master shopping list, and compare it to the menu's:

http://www.zonediet.com/portals/0/r..._guide.pdf

and I will just note how much I need of each item for the week. It will work for now.

Ahhh! I found the ultimate answer with: in the zone delivery site.

Ayesha Nicole,

Good luck. You'll have to let us know how it goes. A word to the wise, be careful with food delivery services. The menus of the one you mentioned contain a fair amount of unfavorable foods. Just as with the Zone meals you make youreslf, remember to judge hunger 4 hours later and adjust the amount of carbohydrates in the meal if necessary. Incidentally, there's more to hormonal control in the Zone than simply making sure a meal or snack is 40/30/30. 40/30/30 is the starting point, but once you ajust carbohydrates for your needs those ratios go out the window.

Way back, years ago, there was a shopping list feature to this website (this was when the website was by subscription). They had a weekly menu plan, and then a shopping list based off of the menu for the week.

It would be nice to see a similar feature like that again!

Also, so many people would love the convenience of home-delivered zone meals, like the one you mentioned. I know of some people who have participated in these forums who have had great success with these meals. And, it was neat to hear about what they were eating, as the meals sounded really good!

Are all of the Zone recipes in the all of the books also found on the site?

Hmmm. I did not see the comments before posting my last question.

Sue - thank you for the tips. We will see if the price can be negotiated to an acceptable amount with my husband, because it is rather expensive. :S. Until then, back to the menu planning process. When I eat balanced meals, I usually am full for 4 - 6 hours.

CranberryCat - That would be great. I will post a request in the appropriate forums! and copy/paste, if you don't mind.

And I finally figured out that if I just plan 12 block meals, then we can all eat, with a snack left over.

Has anyone used this interactive Zone Diet menu planner?:

formulazone

This may actually be the easiest and most cost effective tool for me at the moment.

Anyone use a pressure cooker for Zone meals?

I have never used a pressure cooker in my life! LOL!

I have used a slow-cooker, mostly for soups and chilis.

Hmmm. I have one of those around here somewhere. I made a famous Egyptian dish called bamia (beef stew with okra and tomatoes):
in the pressure cooker today, and just used 1 tablespoon of EVOO. It turned out delicious and we had a little rice with it:

However, the salad recipe is half EVOO and half lemon juice for a famous Lebanese fattoush salad:

Because the dressing is mixed before hand and added the salad, I just spooned 2 tsp. of it it over my salad and had to add more lemon juice and garlic powder for the flavor of the dressing.

Now, how to Zone this marinade? I think I will use 1/4 cup EVOO for 3 lbs. of chicken breasts, instead of the 1/2 cup:

"ANCIENT" EGYPTIAN MARINADE

This marinade is delicious on chicken breasts and on chicken legs and quarters, or whole butterflied chickens. Wash the chicken well by scrubbing it with salt or flour. Soak your chickens in either salt water or buttermilk over night to draw out unwanted fluids and to tenderize the meat. After soaking, marinate the chicken as directed.


Ingredient

* 1/2 cup olive oil
* 2 tablespoons ground cumin
* 1 tablespoon ground coriander
* 1 onion, grated
* 3 cloves garlic, finely minced
* 1 teaspoon cayenne pepper
* salt and freshly ground pepper to taste.


Instructions:

If using boneless chicken pieces, cut into 1-in cubes and place in a shallow non-aluminum container, or plastic zip top bag. You may use cut up chicken pieces also.

Combine the ingredients for the marinade in a bowl and pour over the chicken. Cover and marinate in the refrigerator for at least 6 hours or overnight. You can marinate for up to 48 hours if properly refrigerated.

Bring the meat to room temperature before cooking. While the meat is warming to room temp., prepare a fire in a charcoal grill or preheat your oven broiler (griller) Remove the meat from the marinade, reserving the marinade.

If using chicken cubes, thread on to skewers. Place the skewers or butterfield or halved birds on the grill rack or a broilerpan and grill or broil until cooked through, basting with reserved marinade while cooking. (use a kitchen brush or spoon).

Cooking time will depend upon the size of the poultry pieces; But DO NOT LET THE MEAT BECOME DRY. Watch the meat carefully. It may only take 1 hour for breast pieces and less for bonier pieces. Serve the broiled/grilled chicken with pita bread & lemon wedges.



I adapt it slightly by adding some lemon juice to it, from Ina Garten's marinade, marinade in the fridge for 2 hours, and then following the baking instructions:

Chicken Marinade

2010, Ina Garten, All Rights Reserved
Show: Barefoot ContessaEpisode: Feature Flavor

Ingredients
1/2 cup lemon juice
2 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
1 cup good olive oil
2 chicken breasts, bone-in and skin-on

Directions
In a small bowl, whisk together the lemon juice, mustard, 1 teaspoon salt and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Set aside.

Place the chicken breasts in a baking dish large enough to hold them in a single layer and sprinkle generously with salt and pepper on both sides. Pour half the marinade over the chicken, reserving the other half to use later. Allow the chicken to marinade for at least two hours in the refrigerator.

Preheat the oven to 350 degrees F.

Roast the chicken for 35 to 40 minutes, or until cooked through. Remove the chicken from the oven and pour the remaining marinade over the top of the chicken. Cover the dish with aluminium foil and allow to rest for 10 minutes.

* * *

I think I will reduce the amount of EVOO to 1/4 cup to 1/2 cup of lemon juice, plus the onion, garlic, and spices from the Egyptian marinade.

We won't be eating all of the marinade, but the flavor will be there. What do you think?

Thanks.

Techie - so sorry for unintentionally including the links - I meant to delete them after I copied/pasted the recipes with a citation. :/ And did not proof read well enough. Sorry about that.

Hmmm. Here is a chicken marinade without any EVOO, and perhaps I don't really need it afterall for the marinade?:

Balsamic Marinated Chicken Breasts
By: R.Upchurch
"This is a recipe I made-up after eating LOADS of bland chicken breasts. Chicken is so easy to prepare and this recipe makes the meat extra tender and juicy."

15 Min Cook Time:
40 Min Ready In:
1 Hr 25 Min

Ingredients

3/4 cup balsamic vinegar
1/2 cup water
1 teaspoon dried minced onion
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried minced garlic
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon crushed dried rosemary
1/4 teaspoon dried parsley flakes
1/4 teaspoon chili powder
1/8 teaspoon dried oregano
4 (6 ounce) skinless, boneless chicken breast halves

Directions

Whisk together the balsamic vinegar, water, onion, red pepper flakes, garlic, salt, pepper, paprika, rosemary, parsley, chili powder, and oregano in a bowl, and pour into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 30 minutes to overnight.

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, or lightly grease a broiler pan. Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade, and place the chicken breasts onto the baking sheet.

Bake in the preheated oven until the chicken breasts are golden brown, and no longer pink in the center, about 40 minutes.

Nutritional Information

Amount Per Serving Calories: 222 | Total Fat: 4.3g | Cholesterol: 97mg

allrecipes

Ayesha - I think it would help if you posted one receipe at a time to Classic Zone receipes thread... It would be easier to find later