Hi Everyone,

 

With Thanksgiving only a couple weeks away, I thought I’d bring back the following reply I posted to a new Zoner a couple years ago.  Following this older posting, I’ve added a link to ZoneFast stuffing and bread pudding recipes I came up with last Thanksgiving, plus a new stuffing recipe from Zone Labs.  Have a wonderful Thanksgiving everyone! 

 

Try bringing a dish of roasted veggies (we like fennel, sweet onion, carrot and celery drizzled with olive oil) and for dessert an apple crisp (unsweetened with a topping of cinnamon, nuts and dry oats) or some simple baked apples (unsweetened, fill the hole where the core was with a few raisins, cinnamon and nuts).

Turkey is a great low fat Zone protein. Take turkey the size of the palm of your hand (with a dab of gravy)and load your plate with the roasted veggies you bring. Have your apple crisp or baked apple for dessert. No one will know the difference and you'll stay in the Zone.

If you think you'll be tempted to indulge in less than Zone friendly fare, even if you bring Zone dishes to the Thanksgiving dinner, pick up a copy of "Toxic Fat" this week and begin reading it. It'll make anyone think twice about eating the typical American holiday fare.  http://www.zonediet.com/Community/F...fault.aspx

 

Recipe links:

Sue’s bread pudding recipe and sausage stuffing recipes:

http://www.zonediet.com/Community/F...fault.aspx

 

Zone cranberry stuffing:

http://www.zonediet.com/tabId/130/i...rries.aspx


____________________________________________

sue
Consultant of Zone Labs
Certified Zone Affiliate

Lost 100 lbs 15 yrs ago, off BP meds, thanks to the Zone diet and Zone fish oil.   ZoneFast 1-2-3 is the best!

View my Zone Fast 1-2-3 meal photos here:
http://s531.photobucket.com/albums/...3%20Meals/

View my classic Zone meal photos here:
http://s531.photobucket.com/albums/...4/?start=0

Good idea to start out some recipe ideas! I have to admit that I had never used fennel until I tried roasting it as Sue suggests here. I also add some apple slices to my blend of veggies.

Since turkey is generally the "protein of choice", generally it is the side dishes that we all need some help with. Basically most of us should do fine by limiting the unfavorables to condiment portions and loading up on the more favorable ones. In our family, we generally do it "pot-luck" style. Works out fine for me, because I will usually bring a few veggie dishes to dinner, and that way at least I have some favorable foods to load my plate with.

SUE'S ZONE BREAD PUDDING
(makes 8 dessert size servings, or 4 lunch or snack size servings)


This was my contribution to the dessert table this last Thanksgiving and eveyone loved it! It's based on a recipe for bread pudding found in THE GOOD HOUSEKEEPING COOKBOOK (1973 edition).


Ingredients:


whites of 4 eggs
1 scant tablespoon blue agave syrup
1 teaspoon vanilla extract
2 cups milk
1 cup unsweetened low carb soy milk
¼ teaspoon nutmeg (or to your taste; don't leave it out becasue it’s very important to the flavor of the pudding)
A sprinkling of cinnamon
4 slices of Zone white bread, cubed
½ to ¾ tablespoon butter (2 or 3 pats), plus a little extra butter for greasing the dish

optional: replace the white bread with 4 slices Zone Cinnamon Swirl Loaf, cubed



Directions:


Preheat oven to 325. Lightly butter a 1 ½ quart casserole dish. Spread ½ of the bread cubes evenly in the bottom of the casserole dish and dot with the butter. Spread the other ½ of the bread cubes on top of this and set aside. In a medium bowl, beat the eggs, agave syrup and vanilla bit with a fork or wire whisk. Add the milk, soy milk, nutmeg and cinnamon to the egg mixture, continuing to whisk until well mixed. Pour the mixture evenly over the top of the bread cubes.

Set casserole in a baking pan; fill the pan half way up the side of the casserole with very hot water (hot tap water is fine). Bake 1 hour or until a knife inserted in the center comes out clean.


This can be served warm or cold; store in the fridge.

____________________________________________

sue
Consultant of Zone Labs
Certified Zone Affiliate

Lost 100 lbs 15 yrs ago, off BP meds, thanks to the Zone diet and Zone fish oil.   ZoneFast 1-2-3 is the best!

View my Zone Fast 1-2-3 meal photos here:
http://s531.photobucket.com/albums/...3%20Meals/

View my classic Zone meal photos here:
http://s531.photobucket.com/albums/...4/?start=0

I made this for Thanksgiving last year and it was delicious.  I'm making it again this year and leaving out the sausage.

SAUSAGE STUFFING

(2 meals or 4 1-block sides)

 

Ingredients:

 A little bit of butter or live oil to grease the baking dish

1 stalk celery, chopped

½ small onion, chopped

1/3 cup chopped mushrooms

1 teaspoon light olive oil

1 low fat precooked chicken sausage, cut in half lengthwise and then sliced into ¼ inch half moon shaped slices

2 slices SuperZone White Loaf, cut into cubes

2 slices SuperZone Multigrain Loaf, cut into cubes

Poultry seasoning, to your taste

A pinch or more cayenne, to your taste

S&P to your taste

1/2 cup chicken stock

 Optional, if desired for taste, 1½ teaspoons butter, melted

 

Directions:

1.       Preheat oven to 375.

2.       Grease 8 inch baking dish, or a slightly smaller dish, with a small amount of butter an set aside

3.       Sauté the veggies in the olive oil until soft.

4.       Toss the veggies together with the rest of the ingredients and place into the buttered baking dish.

5.       Cover with foil and bake at 350 for 25 to 30 minutes.

6.       Uncover and continue to bake for 10 or 15 more minutes.

____________________________________________

sue
Consultant of Zone Labs
Certified Zone Affiliate

Lost 100 lbs 15 yrs ago, off BP meds, thanks to the Zone diet and Zone fish oil.   ZoneFast 1-2-3 is the best!

View my Zone Fast 1-2-3 meal photos here:
http://s531.photobucket.com/albums/...3%20Meals/

View my classic Zone meal photos here:
http://s531.photobucket.com/albums/...4/?start=0

 

 

 

 

 

 

 

 

 

Great recipes, Sue! Thanks for sharing.

Well, I was going to post some of the veggie recipes that I am preparing for tomorrow, but the recipes are at home.  And, if I do it at home, my formatting doesnt' work well (everything ends up lumped together in one paragraph).

So, for now, will just give you some ideas on what I am preparing...

Red Cabbage and Apples

Green beans, seasoned lightly and sprinkled with toasted almond slivers

Roasted veggies (fennel bulbs, carrots, celery, onion, apples)

I am also making a  mushroom/wild rice pilaf, recipe is being adjusted a bit, but I am using wild rice, oat groats, and possibly barley (needs 3 types of grains).  I am curious regarding the wild rice, as wild rice is not really a rice at all, but more of a "grass", and so I don't know how it pans out regarding zone favorability.  But, just experimenting. 

So, will stick with mainly these dishes, but add small amounts of the other (unfavorable) thanksgiving favorites. 

HAPPY THANKSGIVING TO ALL!

Thanks Christie! 

Cran - did you actually made the pilaf out of wild rice, oats and barley? Was it good? I am thinking of making mushroom risotto and would like to Zonifiy it

Bozena, there are a couple of risotto recipes in the book "Zone Meals in Seconds". One's made with barley, the other with steel cut oats. I've made both and they're delicious.

Thanks Sue, I will check that

Bozena, yes I did, and it was delicious! If you would like the recipe, I can post it. It was a recipe that I found on Martha Stewart's website (was watching her show and this was one of the recipes that she did).

CranCat; There is a new forum, now (thanks to my suggestion) labeled Recipes, where we can use it to strictly post recipes, now. As (i felt) there was no real good place just for Zoned recipes.

Oh, yes! I will have to start using that!