SUE'S SUPERZONE BREAD PUDDING
(8 servings, about 1 block each)


This is based on a recipe for bread pudding found in THE GOOD HOUSEKEEPING COOKBOOK (1973 edition).


Ingredients:


1 whole egg plus 2 the whites of 2 eggs (or use the 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, but done leave it out; it’s very important to the flavor of the pudding).
A sprinkling of cinnamon
4 slices of SuperZone white bread, cubed
½ to ¾ tablespoon butter (2 or 3 pats), plus a little extra butter for greasing the dish



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. It's going to be my contribution to the dessert table on Thanksgiving. Instead of 4 slices of white bread, I’m planning to use 2 slices of SuperZone white bread and 2 slices of SuperZone Cinnamon Swirl Loaf.

Sue,this looks great!! Keep them coming!! I would love some ideas with the orzo and pizza crust!

Glad you like it! Funny you should mention orzo. For dinner last Friday I made a beef flavored SuperZone Orzo that I'm planning to post here as soon as I get a change to write in down.

Looking forward to it!

Would love your Orzo recipe!!

Hi trixie,

I've got that one and a couple to post here, but haven't had a minute free to do it. Keep checking back here. :-)

Thanks Sue!

Here's an easy and tasty dish that takes only about 10-15 minutes to get ready, and most of that is preheating and cooking time.


"RICE" PILAF WITH MUSHROOMS

(1 serving of 4 blocks, or 2 servings each containing 2 blocks)


Ingredients:

1 small container sliced portabello mushrooms
1 package SuperZone Orzo
Herbs and spices of your choice (I keep it simple with parsley, onion powder, garlic powder and chives)
S&P to taste
1 to 1 ½ teaspoons extra virgin olive oil


Directions:

1. Rinse mushrooms to clean, and spread them on a baking sheet. Place in a preheated 425 oven for 8 to 10 minutes to roast. (A tip: use parchment paper on the baking sheet for easy cleanup.)

2. While mushrooms are roasting cook the orzo al dente according to SuperZone pasta cooking instructions, and drain, reserving a little of the cooking water.

3. Toss orzo with the mushrooms, spices, S&P and enough cooking water to keep it moist.

4. Transfer to a dinner plate and drizzle with olive oil

Here’s nice soup for a meal or snack on a cold day, made with leftovers from” Rice” Pilaf with Mushrooms”.

CHICKEN AND “RICE” SOUP
(one serving)

Ingredients:

1/2 of a prepared “Rice“ Pilaf with Mushrooms recipe
½ cup of your favorite chicken broth (Trader Joe’s Free Range Chicken broth is good in this recipe)
S& P if you desire
Optional, ½ to 1 oz. diced cooked chicken breast and/or diced leftover veggies

Directions:

1. Stir the broth and leftover “rice“ recipe together, adding S 7P and optional ingredients if desired.

2. Heat in the microwave.

I made this at Thanksgiving. Delicious! Everyone loved it!


SAUSAGE STUFFING
(2 meals or 4 1-block sides)

Ingredients:

A little bit of butter 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 thick 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
1½ to 2 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.

Confetti "Rice"

(One serving)


Ingredients:

1 cup fire roasted frozen peppers and onions, chopped (I use Trader Joe’s)
1 ½ teaspoons olive oil
1 package SuperZone Orzo
1 ½ cups chicken broth
Garlic powder to your taste
Spices: cumin, coriander and chili powder
S&P to your taste


Directions:

1. Place peppers and onions on a parchment paper covered baking sheet in a preheated 425 degree oven for 5 to 7 minutes.

2. Heat olive oil a skillet.

3. Add the dry orzo the skillet and stir for a minute or two.

4. Add chicken stock ¼ cup at a time until liquid is absorbed; stir frequently so is doesn’t stick. Add garlic, and spices about half way through cooking time (total cooking time will be about 8 to 10 minutes).

5. Add salt and pepper, if desired, and serve.

Thanks for posting these new recipes! What is the breakdown on the Confetti "Rice"??

You're welcome! It's a balanced SuperZone dinner.

Hi Sue!
Oh,I meant is it 3 protein, 2 carb, etc?

It's a 4 block meal.

Thanks!

SUPERZONE TURKEY SOUP

Here's a delicious way to use up the leftovers from that turkey you roasted over the holidays. No special amounts are needed.

Ingredients:


Turkey stock (simmer the neck, bones, etc. in water with celery onion and carrots for a couple hours or more; strain and discard all but the broth); an alternative would be to use purchased chicken stock or veggie broth
Additional water, if needed to make the desired amount of soup
Olive oil
Chopped onions, celery and carrots
Herbs of your choice
SuperZone orzo (uncooked)
Small bits of leftover turkey
S&P


Directions:

1. Sauté the onions, celery and carrots in the olive oil for a few minutes to soften slightly.
2. Add the stock and herbs, and simmer until veggies are cooked through
3. Add SuperZone orzo and continue to simmer until cooked (about 10 minutes)
4. Stir in turkey and keep over the heat just until the meat is warmed.
5. Season with S&P and serve.

SUPERZONE MEDITERRANEAN DIP

This is a scaled down version of a recipe on the Whole Foods Market site. The original recipe called for pita chips, which I've replaced with SuperZone bagel chips. This makes a very satisfying fun Super Zone meal or snack. It makes one serving, but can be multiplied by 8 to fit in an 8 inch square baking dish. The larger version can also be layered in a glass bowl or small trifle dish, if you like. Be sure to drain the wet ingredients well, to prevent the dip from becoming watery. I've included some substitutions, for those times when you don't have all the ingredients on hand.

Ingredients

1/8 cup container hummus
1/8 cup firmly packed baby spinach, roughly chopped
1/8 cup thinly sliced roasted red peppers, drained
1 artichoke heart, (either marinated or not), drained and roughly chopped
1/8 cup plain low fat or nonfat Greek-style yogurt (or any low fat or nonfat yogurt)
a couple sliced pitted black olives, such as Kalamata (or little organic extra virgin olive)
1 or two teaspoons of thinly sliced green onions (or some snipped chives)
1 tablespoon of crumbled low fat or fat free feta cheese
1 package SuperZone bagel chips (the plain variety)


Directions

Spread hummus slightly on a small dish or in the bottom of a dessert size bowl. Scatter spinach over the top and press down lightly. Arrange peppers, then artichokes hearts over the top. Drop yogurt in dollops over the artichokes, then spread out to make an even layer. Sprinkle with olives (or olive oil), green onions and feta and serve with the bagel chips on the side.


Enjoy!

I used Medwell 1-2-3 Peanut Butter Granola in this recipe. When I asked a phone representative, I was told there is soon to be a SuperZone Peanut Butter Granola available.



PEANUT BUTTER BREAKFAST SUNDAE


Ingredients

1/3 to 1/2 cup plain fat free yogurt (low fat is fine, too)
1/2 Tablespoon peanut butter
A little bit of vanilla flavoring, if desired
1 package Peanut Butter Granola


Directions

Stir the peanut butter and vanilla flavoring into the yogurt and top with the granola.

Voila, you’ve got a delicious sundae!

What is the difference between a MedWell food and a SZ food? I thought the SZ foods were MedWell foods; although all of the MedWell foods are not SZ foods. If not same why is there appearance they are? Why is eating plan of MedWell same as SZ?

They're the same thing John, just a different label.

The brownies and peanut butter granola aren't available with the SuperZone label yet (only the original granola, so far). I noted I had used Medwell 1-2-3 peanut butter granola in case someone wants to try this recipe and can't find the peanut butter granola on this site.

QUICK PICADILLO SANDWICH

I recently posted this recipe in it's own thread, and though it would make a good additionto this recipe thread. Here's my previous post:




Has anyone tired the Quick Picadillo Sandwich? One of my favorites, a recipe from one of Dr. Sear's sites.

Here's the description and the recipe:

Pica-what? Picadillo is a traditional dish in many Latin American countries and the Philippines. It reminds us of a healthier and more complex version of that old favorite, Sloppy Joes. You won't miss the Manwich here, though, because the sweet and savory flavors of this recipe are going to win you over!

Ingredients
2/3 cup onion, chopped
1/4 tsp. garlic, minced
2 oz ground turkey, lean
1 tbsp. golden raisins
dash of chili powder
3/4 tsp. red wine vinegar
dash pumpkin seasoning
dash salt
1 medium tomato, chopped
2 pieces SuperZone bread (the SZ sandwich roll can also be used)

Directions
1. Cook onion, garlic, and ground turkey in a nonstick skillet over medium heat until browned, stirring to crumble.
2. Drain and return mixture to skillet.
3. Stir in raisins, chili powder, red wine vinegar, pumpkin seasoning, salt, and tomato.
4. Reduce heat and cook for another 5 minutes, stirring occasionally.
5. Spread picadillo mixture on slice of toasted SuperZone bread, cover with top slice, (or on a SuperZone sandwich roll) and serve.

Is this the equivalent of a 4 block meal? Would be nice to know.

SUPERZONE CASHEW “RICE”

This recipe was inspired by a recipe from the book “365 Recipes” by NGV, a great little book you can pick up at IKEA. It contains 1 recipe for each day of the year, listed by month, including seasonal selections and great photos of each recipe.


Ingredients

1 package SuperZone Orzo
½ small onion, chopped finely
1 or 2 scallions, green and white parts cut into fine rings
3 -6 roasted cashews roughly chopped
A little bit of light tasting olive oil olive oil
S&P to taste
Optional: a little fresh parsley, roughly chopped

Directions

1. Cook orzo according to Zone directions and drain.
2. While the orzo cooks, sauté the onions in olive oil until transparent.
3. Add the scallions and cashews to the onions and continue sautéing another minute or so, until the scallions become limp.
4. Toss the onion and cashew mixture, and the optional parsley if desired, with the orzo and season with S&P. Serve immediately.

TZATZIKI NACHOS
(makes one serving)


This is a delicious combination that just popped into my head as I was looking through the fridge at snack time today. It’s full of flavors, and I like how the coolness of the yogurt and cucumbers in the tzatziki complements the intensity of the garlic chips.



Ingredients

1 package SuperZone Garlic Bagel Chips
2 or 3 Tablespoons of Trader Joe’s Tzatziki Dip (or a similar tzatziki with 1 g fat per Tablespoon)


Directions

1. Break each bagel chip into several pieces, and place the chips on a dinner plate.
2. Drizzle the tzatziki over the chips.


Enjoy!