I've been looking for your Warm Slaw recipe and I can't seem to find it in this thread <img src='desktopmodules/ntforums/images/emoticons/sad.gif' height='20' width='20' border='0' title='Sad' align='absmiddle'>. Did I miss it?

and do you by chance have the recipe for your Roast Turkey, Yellow Squash and Fresh Apricots?

No, you didnt' miss it. I haven't finished typing the recipe from the book. I'll get it on here soon! :-)

*************************************************************



SMOKED APPLE CHARDONNAY CHICKEN SAUSAGE AND ZONE PASTA SALAD


22 gr dry Zone Fusilli (cooked and drained)
1 link Trader Joe’s Smoked Apple Chardonnay Chicken Sausage, cut into bite-sized pieces
1/2 block of mixed broccoli and cauliflower, steamed until tender
1 1/2 blocks chick peas
2 T Trader Joe’s Champagne Pear Vinaigrette with Gorgonzola (a salad dressing found in the refrigerated section near the fresh herbs)
1/3 to 1 tsp. Zone Olive Oil

Toss all together and chill thoroughly. Add any extra seasonings you might prefer.



************************************************************************

I'm looking forward to trying some of these recipes!

I've always enjoyed cooking in batches and freezing in portions. So, I'm trying to think of meals and snacks that could be easily freezable. I'm wondering how the tofu/cocoa/soy/fruit type recipes might be after freezing. Any experience?

I depends on the recipe. The texture of tofu changes greatly when frozen. The Brownie Batter Smoothie freezes well.

Wow Sue...where to begin?!?!?!
First of all you look marvelous!
Second...I am so happy I found this forum last night. Spent all morning reading and printing my Sue's meal book!! lol
Thank you so much for taking the time out to post all this and do the album also. Great that you have shared so much of your success, recipes and we can "pick your brain" too!!
I am waiting for some books from the library and going food shopping next week. I can't wait to get my own BLOCKS going!! lol
Stay well and happy Summer's end!

Mel

Love your enthusiasm Melody! Thanks for the compliments, too! :-) It feels so good to know my info is helping others. If you want to get started before those books get to the library, just put your measurements into the Zone Block & Body Fat Calculator (link at right), then follow the info in the links below your calculator results and also read the info in Quick Start Guide (link at right).

Have fun with it!

THANKS FOR THE IDEA. NO TIME LIKE THE PRESENT TO GET GOING...NOT ANOTHER DAY WASTED!! <img src='desktopmodules/ntforums/images/emoticons/smile.gif' height='20' width='20' border='0' title='Smile' align='absmiddle'>

This is delicious! I use fat free yogurt in it.


********************************************************************
SPICED APPLE YOGURT SNACK

makes 1P, 1C and 1F


Ingredients:

¼ cup plain yogurt
½ scoop Zone Protein Powder
ground coriander (to taste)
¼ apple (large dice)
12 peanuts


Directions:

Mix yogurt with protein powder and ground coriander.
Top with diced apple and peanuts.
Sprinkle with cinnamon.

Enjoy!

***********************************************************************

Hi Sue
I've been away from the forums for a little while so it's nice to catch up. Just been looking at your recipes/picture file and there are some great ideas I'm looking forward to trying!
Lately I've been eating a lot of stir-fry's - loving the vegies - but I'm not really sure on the quantity of vegetables I should be including. I see you've posted a few but I'm not sure how many cups there are.
I use peppers, broccoli, cauliflower, snowpeas, bok choy, bean shoots, ginger, garlic, etc and I'd guess there is about 3 - 4 cups of mixed vegies (for a 3 block meal). Does that sound about right?
If you have any tips for stir-fry sauces that would be great too! I use soy sauce and some oyster sauce and a little vegie stock.
Thanks Sue

Rachel

Thanks Rachel! Good to hear from you. the amount really depends on the veggies your using in any give dish, and the amount of veggies you'd like the dish to contain. If you fall short of your desired number of C blocks, you can make the rest up with veggie sides to go with the main dish. A good resource to use as a guide for block amounts is the Zone Food Blocks tab in Quick Start Guide (link at right). For stir-fry seasonings I use Bragg's Liquid Aminos (made of soy, lower salt, unfermented, but like a soy sauce), vinegar, a pinch of fructose sometimes. I like to keep it very simple and Zone friendly.

This recipe is from the book “Almost Vegetarian” by Diana Shaw. To quote the author, “This dish targets every conceivable craving and hits each spot with something hearty (mushrooms), creamy (cheese sauce), crunchy (cabbage), sweet (beets), and sharp (dill).” I've included a photo of it in my photobucked album (link in my signature, below).'



*******************************************************************


“WONDERFUL WARM WINTER SLAW”

1 hour 20 minutes from start to finish. This dish is best made just before serving.

Makes 2 servings, each one containing 3P, 2C and 4 to 6F (fat amount depends on the type of milk and cheese you use)
To make it more Zone friendly and balanced, I’ve changed the butter in the original recipe to an equal amount of olive oil, and I’ve eliminated the recommendation to serve it over rice.

Ingredients:
1 ½ tablespoons light olive oil (do not use extra virgin in this recipe)
1 large white or yellow onion, thinly sliced
1 teaspoon sea salt
2 tablespoons fresh minced dill, or 2 teaspoons crumbled dried dill
1 pound mixed fresh mushrooms, such as button, oyster and portobello, cleaned and sliced (I use a box of sliced baby portobellos)
2 cups chopped (or thin sliced) red cabbage
2 cups cauliflower florets
1 tablespoon all purpose flour
1 cup warm low-fat or nonfat milk, or plain low carb unsweetened soy milk1 teaspoon dry mustard
1 cup grated reduced fat sharp cheddar cheese
1 medium beet, cooked, peeled, and chopped

Directions:
Heat ½ tablespoon of the olive oil in a large skillet. Add the onion, salt and dill, and sauté gently over low heat, stirring often, until the onion is limp and tender, about 20 minutes.
Add the mushrooms to the skillet. Continue cooking over low heat, stirring often until they’re just cooked through, about 10 minutes more. Be sure to keep the heat very low, or the mix will become watery. The moment the mushrooms are cooked, turn off the heat.
Steam the cabbage until it’s tender but not mushy, about 12 minutes. Transfer it to a colander and let it drain.
Steam the cauliflower until just cooked through, 8 to 10 minutes. Set aside.
In a medium saucepan, heat the remaining 1 tablespoon of olive oil. Whisk in the flour, and cook over low heat, whisking constantly, until the mixture is bubbly and golden, about 3 minutes.
Raise the heat to medium, add the milk, and keep whisking until the mixture is smooth and thick, about 10 minutes. Turn off the heat.
Add the mustard and cheese, and beat swiftly until smooth.
Transfer the mushroom mixture, cabbage, cauliflower and beet to a large mixing bowl. Toss well. Pour the cheese sauce on top, and toss again to coat the vegetables thoroughly. Serve at once.



**********************************************************************

Some super yummy ideas!!!!!!!!!!!!!!!!!!!!!

Thanks! Have you looked at my meal photobucket album yet (link in my signature)? Lots of quick and easy ideas there, too.

Yes, I have and posted some questions for you in the New Photos Thread.

SUE~ I THINK I WILL NEED TO BUY MORE INK JETS!!! GOING TO RUN OUT OF INK MAKING MY SUE'S COOKBOOK!!! ROFL!! GOING TO PHOTO COPY ONE FOR MY FRIEND TOO. THANKS AGAIN AND I LOOK FORWARD TO MORE RECIPE'S AND TJ TIPS!!

Mel, to make it easier, you could just put them into your favorites, or even paste them into a document. Glad you're enjoying my recipes!

Good idea to paste them into a document! I was wondering how I could print some of these.

Thanks so much for taking the time to share these!

I kep mine in doc's on my laptop. Makes it very quick and easy to find and use, whether I'm at home or away.

I keep mine in documents on my laptop. Makes it very quick and easy to find and use, whether I'm at home or away.

*********************************************************


STUFFED MUSHROOM MEAL

(Makes 1 meal containing 3P/1C/4F)


Ingredients:

1 large package baby bella mushrooms
1 huge shallot or several small ones, minced (large mince), about 1/3 cup, (mushrooms and shallot is 1C)
1 slice turkey bacon, minced
1 tsp olive oil (3F)
3 blocks low fat chicken sausage with casing removed, preferably mild Italian flavor (3P)
onion powder to taste
1 tsp dried thyme
tiny bit S&P
a little onion powder
a little parmesan (1F)

Directions:

Scoop out the insides of half of the mushrooms. Place the scooped out caps side by side in the center of an 8” baking dish. Finely chop the scooped out portions and the remaining half package of mushrooms.

Saute the chopped mushrooms, shallots, and bacon in olive oil. When soft, add sausage, spices and S&P, cooking until sausage if cooked through. Remove from heat and stir in Parmesan. Place this mixture in mounds on top of the mushroom caps in the baking dish. Bake uncovered at 375 for about 15 -20 min, or just until mushroom caps are tender.

Serve with a veggie on the side or with fruit for dessert to complete the meal.


********************************************************

Hi Everyone!

As you know, I lost a lot of weight with the Zone, a lot of years ago, and I've kept it off. One of the secrets to being successful, besides the obvious one of sticking to the Zone diet, is to eat the foods you really love, and make sure they’re Zone friendly. In my pre-Zone days, I used to make a delicious potato salad and a tangy, creamy Cole slaw, both of them family favorites. Once we we’d been in the Zone for a while, my whole family began to miss them, especially on special family occasions. While trying to make the egg and mayo laden potato salad into a Zone friendly dish was hopeless, in time I perfected a delicious Zone version of my Cole slaw that we like even better than the original. The original contained the usual cabbage, plus it was loaded with pineapple, honey and tons of mayo. Here's my Zone version. It can easily be made for a big crowd by using 4 or 5 time as much of everything. Hope you like it as much as we do!


*****************************************


SUE'S CREAMY COLE SLAW WITH APPLE

(Makes 5 servings, each containing 1C and 3 F, when using the specific brand and type of mayo specified in the recipe)


Ingredients:
8 oz package of sliced cabbage for Cole Slaw (or about 3 cups thinly sliced cabbage)
1 ½ apples , unpeeled and shredded (Shred right before assembling the salad to prevent browning; I like organic Gala apples best in this dish, for flavor and also for consistency when shredded.)


Dressing ingredients:
5 Tablespoons “365 Light Mayonnaise Expeller Pressed Canola Oil”, this is a whole Foods brand that contains 4.5g fat per tablespoon (It’s mayo in a typical mayo jar.)
The juice of 1 lemon
1 packet fructose (that’s about ¾ teaspoon)
Onion powder to taste(careful not overdo it with this)
Fresh ground black pepper to taste



Directions:


1. Mix dressing ingredients together using a whisk or a fork until well blended and smooth. Set aside.

2. Shred the apples after you’ve mixed the dressing, just before assembling the salad or they will brown. The dressing will prevent them from browning after the salad is assembled

3. Toss the apples and cabbage together with the dressing until all ingredients are distributed uniformly.


Enjoy!


************************************************************

More great recipes Sue!! The stuffed mushroom recipe reminds of an appetizer I used to make pre-Zone...looking forward to trying your Zone version! Thanks again for sharing!

Is this a snack of 1 block ???

Hi Steve!

If you're referrng to the cole slaw, you'd eat 1 serving of it plus 1 block of protein for a balanced 1 block Zone snack.