Get in the ZONE!!!
I subscribe to a newsletter from www.Zonediet.com. They always send me some good stuff as far as how to stay in The Zone, and great recipes. So occasionally I will throw something up here for you guys to check out. This is a recent newsletter with with a recipes for dinner and lunch. Check it out. Hope you enjoy.
Grilled Turkey Salad with Mandarin Oranges
Here is a recipe adapted from Dr. Sears’ Zone-Perfect Meals in Minutes.
1 lunch entrée (4 blocks)
Ingredients:
4 ounces cooked turkey breast, cubed
1 cup celery, finely sliced
3/4 cup red onion, finely sliced
Romaine lettuce
1/2 cup Zoned French Dressing
1/3 cup unsweetened Mandarin oranges
1 peach
1 1/3 teaspoons olive oil
1/8 teaspoon turmeric
1 tablespoon fresh mint, chopped
Instructions:
In a salad bowl, combine turkey, celery, onion, oil, Zoned French Dressing, peach, oranges, turmeric and mint. Toss lightly to coat. On a lunch plate place lettuce, top with turkey mixture and serve.
Vegetable and Tofu Kebabs
Some people may believe that vegetarians cannot enter the Zone. That’s simply not true. In Dr. Sears’ The Soy Zone, published in 2000, chefs served up 100 tasty vegetarian recipes. Here is one of them.
1 dinner entrée (4 blocks)
Ingredients:
4 to 6 wooden skewers, soaked in water overnight
8 ounces extra-firm tofu, patted dry and cut into 1-inch cubes
1 large red pepper, seeded and cut into large pieces
1 large green pepper, seeded and cut into large pieces
2 large red onions, cut into large pieces
2 medium zucchini, cut into 1-inch slices
2 medium summer squash, cut into 1-inch slices
1 1/3 teaspoons olive oil
Dried thyme, to taste
Dried oregano, to taste
Garlic powder, salt and pepper, to taste
Instructions:
Put tofu and vegetables on wooden skewers, being gentle with the tofu so it doesn’t break. Place vegetable kebabs at the bottom of a shallow pan or bowl. In a small bowl or jar mix together olive oil, thyme, oregano, garlic powder, salt and pepper, adding more olive oil if necessary. Pour mixture over kebabs and let marinate, refrigerated for at least 1 1/2 hours. Prepare grill or broiler. Place kebabs on grill, medium flame, turning frequently. Watch carefully so that vegetables don’t burn. Cook until vegetables are tender. Serve.
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