Hi, I wonder how I should count the low-carb, low-fat whole wheat tortillas (La Tortilla Factory)? They have 11g carbs with 8g dietary fiber and 3 "net carbs" and 2 g fat, 5g protein. They are made with Soy flour, among other things. I figured I should count it as 1 block? Should I count it as a mixed item, like plain yogurt? Some protein and some carbs? If I was to use 2 whole ones in a meal, with 2 oz chicken and 1 oz fat free soy cheese and some avacado, lettuce, cukes, and tomatoes wrapped up, would that make a pretty balanced Zone meal or what do you recommend? TIA - Donna :?:

I use these as well, to make Zone Enchiladas. The protein (according to Sears) may not be accessible to the body, so I just count them as a partial carb block (I eat 2, and my husband has 3 which would be one carb) and then make up the difference with black beans, salsa and enchilada sauce. (I use ground turkey or beef and maybe a little cheese for protein, cook this in olive oil for fat.) Unfortunately I don't have exact measurements, as I pretty much hand-eye our supper. (I carefully count breakfast, snacks and lunch, but found it really tedious to deal with when preparing hot meals for the two of us.) But I find that they work pretty well, although it's only about once a week or less that I use them. They are my husband's favorite meal, and he actually likes them better than the enchiladas I use to make, pre-Zone. Here's how I do the enchiladas, if you're interested. Zone Enchiladas (from Ronica's Kitchen) Serves 2 (approximately 7 blocks--but not too precise so if you are concerned, you can do the math! :D ) 10.5 oz. lean ground chuck or ground turkey 2 1/3 tsp. olive oil 1 T. taco seasoning cumin, salt, pepper to taste 1 cup salsa (your choice-- we use Chi Chi's restaurant style medium) 1 onion, chopped 2 cloves garlic, minced (use more or less if you like) 5 La Tortilla Fajita size tortillas, warmed in a stack in microwave for 1 minute 1 can Old El Paso Enchilada Sauce, mild (we like hot, but the hot sauce is really hot!) 1/2 cup black beans, rinsed and drained a little shredded cheese, if desired Preheat oven to 400 degress F. Spray an 8 inch square baking pan with non-stick spray. In a nonstick skillet, heat the oil over medium high. Add meat, garlic and onion, and cook until browned, breaking up with a spoon. Add taco seasoning, cumin, salt, pepper and salsa. Cook until most of liquid is evaporated. Add black beans and stir to combine. Fill each tortilla with approximately a heaping 1/2 cup of the mixture. Sprinkle in a little cheese, if desired. Fold and place in pan, seam side down (pan will be very full.) Top with enchilada sauce, making sure the ends of each tortilla are in the sauce. (You can sprinkle a little more cheese on top if you like. You may want to reduce the amount of meat if you really like it cheesy.) Bake for 20 minutes, or until bubbly and hot. Enjoy! Ronica

Awesome! these sound really good. I am definitely going to try your recipe, but just to clarify again, your best bet is that 2 or 3 count as 1 carb block, right? thanks for the recipe. And btw, there isn't a sauce out there that would be too spicy for me! LOL!

Hi, I made them for dinner last night with ostrich meat and different tortillas (can't find that brand around here). They were really easy and fantastic! And you're right about the hot Old El Paso canned sauce. Sue 8)

I can be so DUHHHH!!! :lol: :lol: We do have them! I didnt 'realize they're in the health food freezer section. Bought some today and I think I'll make some more enchiladas! Sue

:D I also tried the enchiladas last night, but I altered it some to a vegetarian site, making the filling with summer squash, mushroom, bell peppers, onion, and garlic all sauteed with a bit of olive oil, and seasoned with comino (or cumin), chili powder and oregano. Then i used 3 oz of soy cheese and no meat. I like my enchiladas cheesey! It was SOOOO good, and very satisfying, I will definitely make them again.

Glad you liked them. :) I usually count 3 as 1 carb, but I only eat two since I add black beans, salsa and enchilada sauce. I have never gone out of the zone before bed after these (in fact, I often don't even want my snack.) They are also close enough to a non-zone meal that a guest wouldn't think of them as "weird" if you have friends over for dinner. You could also try making them with Morningstar Farms Veggie Crumbles, or even crumbled tofu for the meat if you are a Veg. (I find MFVC are kind of sweet, and tend to absorb the spice, so spice up more.) I like them because they are easy and very comforting and satisfying. I have a friend who tried some of the flavors (green onion is one) and said that they were pretty bad, so it's a good idea to stick to the plain wheat ones. Ours are in the refridgerated case right next to all the other tortillas, but I guess it depends on your store. Yeah, and that old el paso hot sauce---whew! My husband is a hot sauce connoisseur (he can't even feel the heat anymore unless he starts hiccupping) and it was hot for him. This is someone that puts habanero sauce on just about everything, and eats sauces like this directly on a tortilla chip. We both thought that the hot was so hot that you didn't enjoy the flavor of the sauce--I'd prefer to spice it up with my own spices or hot sauces (Marie Sharpe's is Jeff's favorite) and enjoy the flavor and texture of the chili sauce for its own merit. Well, OK, I am Norwegian-American, so although I like some things pretty hot, I do appreciate some things that are a bit milder. :) BTW, for chili, if you like it hot, try the Rotel for chili. It's got a good kick to it, and I find that I don't need to add much in terms of spices. I use the AWITZ chili recipe with the same Chi chi's salsa and the Rotel, chopped onion and garlic, beef and kidney beans. A little Tony Cachere's Creole seasoning and some fresh ground pepper, and we're there. We love it, but have had trouble serving it to guests because it's too hot, even though I don't add any extra heat. That Rotel Chili packs a wollop! :lol: Ronica

Ronica, could you please elaborate on protein (according to Sears) not being accessible to the body? Thank you!

[quote:d2b8001661="jpkrueger"]Ronica, could you please elaborate on protein (according to Sears) not being accessible to the body? Thank you![/quote:d2b8001661] In vegetable or grain sources, the fiber network can lessen the bioavailbility of protein.

Hi, Ronica I tried your enchiladas and loved them. My husband who I can't get to follow the zone also loved them. Way to go.

Hello everyone! Ronica, your enchiladas are on the menu for tomorrow night! Yum, they sound great. A question for anyone who knows...What is the Zone block breakdown of those "Atkins" Subway low carb wraps...I've had a few, and they are just too tasty to be legal (ha ha). If someone knows the block breakdown will you please let me know? Thanks!

I'm so glad some people have tried and liked the recipe! I modified our old recipe (regular tortillas, no black beans, etc.), and with some tinkering I actually got it so that my husband likes it better than the original. I purposely use mixes (taco seasoning, salsa, canned enchilada sauce) for convenience. I love to cook and experiment, but some nights I just need something I can throw together without thinking and have it ready in 1/2 hour! Plus, the ingredients are easy to keep around--pantry and freezer--so they can be available if you have sudden dinner guests or something. Hmm, I wonder how they would be with fish and green chile enchilada sauce? Back to the cutting board... Ronica 8)