Pepperoni Cracker Snack

Ingredients:
14 slices pepperoni (i.e. Hormel pre-sliced ready to eat)[1P]
Cheese or other topping

Directions:

Spread pepperoni slices out on 2 layers of paper towels.
Cover with two more paper towels and microwave for 25 - 45 seconds.
Flip over and let towels absorb grease.
Pepperoni will be dry and crisp and perfect for dabs of picante sauce, salsa or other 1 block carbs.


Source: http://www.the-zone-diet-recipes.com/

Mexican Soup

Ingredients:
1 1/2 lbs. ground turkey or lean venison (16P)
1 teaspoon Olive Oil (3F)
3/4 Cups Onion (1/2 C)
2 cloves of garlic
1 Taco Seasoning Package (2C)
1 Can diced Tomato (2C)
1 Can Tomato Sauce (2C)
1 Can Mexican Rotel Tomato (1C)
1 Can Black Beans (5C)
1 Can White Corn (3C)
2 Cups Water (or desired consistency)

Directions:

Sauté the onion and garlic in the olive oil. Add the ground meat and simmer. Next, add the taco seasoning. Add the remaining ingredients, bring to a boil, then simmer for 1 hour. You can use a crock pot and cook on low all day, ready to eat when you get home from work. Sprinkle your bowl with reduced fat, shredded cheddar cheese for the extra fat needed.


Source: http://www.the-zone-diet-recipes.com/

Hashbrowns

3C, 3P, 3F


Ingredients:
3 oz. cooked meat (Roast beef, ham, etc.)[3P]
1/3 cup diced cooked potato[1C]
1 cup chopped tomato[1C]
Chopped onion, green pepper, mushrooms, to taste
Salt, pepper and Worcestershire sauce, to taste
1 teaspoon olive oil[3F]
1/4 cantaloupe[1C]

Directions:

In a non-stick pan, sauté onion, green pepper and mushrooms in the oil until tender.
Add cooked meat, potato, vegetables, spices and Worcestershire sauce.
Cook, stirring, until heated through.


Source: http://www.the-zone-diet-recipes.com/

Pita Pizza

Ingredients:
1 mini pita pocket, cut in half pizza-style (2 blocks carb) check package label
1 oz. reduced fat mozzarella cheese (1 block protein)
3 oz. lean Canadian bacon OR 3 oz. cooked skinless chicken breast OR 4 1/2 oz. lean ground beef, cooked and drained (3 blocks protein)
Green pepper and onion, chopped, enough to top pizza
1 large tossed salad (1 block carb)
4 teaspoons olive oil and vinegar dressing (Four blocks fat)
1 plum (1 block carb)

Directions:

In non-stick pan lightly sprayed with vegetable spray, cook bacon for one minute, turning once. (Or broil hamburger meat, drain and crumble or broil skinless chicken breast strips.) Sauté vegetables to desired degree of tenderness. Put protein, then vegetables on pita rounds. Sprinkle each with cheese. Broil until cheese melts.

I'll probably drop the plum and put a tablespoon of homemade tomato sauce on there.


Source: http://www.the-zone-diet-recipes.com/

Pineapple Chicken and Broccoli

Ingredients:
3 oz chicken breast (3 Blocks Protein)
1 tsp olive oil (3 Blocks Fat)
3/4 cup pineapple, cubed (1 1/2 Blocks Carb)
1 1/2 cups frozen broccoli (1 1/2 Blocks Carb)
Garlic powder
Salt
Pepper
Ginger

Directions:
Heat olive oil in non-stick frying pan. Cut chicken into bite-size pieces, add to olive oil and brown. Stir often. Add salt, pepper, and garlic to taste. While chicken is cooking, prepare broccoli according to package directions. Add pineapple to chicken mixture. Sprinkle with ginger. Cook chicken mix until chicken is cooked through, pineapple has softened, and juice has thickened slightly (about 5 minutes). Create broccoli bed on serving plate, pour chicken mixture on top and serve immediately.

Variations: Cut olive oil in half and sprinkle final product with almond slivers. Add broccoli to chicken mix for more of a stir fry.

Source: http://www.the-zone-diet-recipes.com/

Black Bean Soup

2 cans black beans (drained)

12 oz. ground turkey

1 onion

1 tbs. vegetable oil

2 cloves garlic, crushed

2 cans beef stock

1 small can tomato paste

1 tbs. thyme

1 tbs. basil

1 tbs. parsley

1 bay leaf

1 avocado

Saute the ground beef in a nonstick skillet. Chop the onion. When the beef is done, remove it, drain the pan, and saute the onion and garlic in the vegetable oil until the onion is translucent. Combine all ingredients in a medium saucepan. Stir well to help blend the tomato paste. Simmer for 20 minutes, remove the bay leaf, garnish with slices of avocado, and serve. Serves 4.

Calories 475
Carb 44 grams (41%)
Protein 31 grams (29%)
Fat 16 grams (30%)


Source: www.iwantfreehealthyrecipes.com/

Chicken Salad on a Bed of Lettuce

Serving Comment: 1/2 of recipe
Servings: 2 
Calories/Serving: 383.89 
Protein - Carb - Fat Ratio: 32-41-27

CHICKEN BREAST, BONELESS, RAW - broilers or fryers, meat only 6 oz
CELERY, RAW - diced 2 cups
CHICKPEAS, CANNED (GARBANZO) - garbanzo beans, bengal gram, mature seed 1/2 cup
KIDNEY BEANS, CANNED - all types, mature seeds 1/2 cup
SALSA, RTS - ready-to-serve 1 cup
LETTUCE, COS OR ROMAINE, RAW - cos or romaine, shredded 6 cups
OLIVE OIL - salad or cooking 4 tsp
CHILI POWDER 1 tsp
GARLIC, RAW 2 cloves

In non stick sauté pan add oil, diced chicken, celery, chili powder and garlic. Cook until chicken is browned, then add chickpeas, kidney beans, and salsa. Simmer for 10 minutes; until heated through and beans have softened. While the chicken and vegetables are cooking arrange a bed of lettuce on both plates. Remove sauté pan from stove and let stand for 5 minutes to cool. Spoon chicken and vegetables over lettuce. Serve.


Source: http://adiet4health.com/sample_recipes.htm