Breakfast:

Breakfast Sundae 

Zone Breakfast Burritos:

Makes 6 burritos of 3 blocks each

Scramble together:

9 tsp olive oil (use in pan to scramble other ingredients)

9 eggs

4.5 oz meat of choice, chopped fine

1 cup onion, chopped fine

2 1/2 cups peppers, chopped fine

(Can substitute salsa for onions and peppers—will need 3 blocks worth)

Shred 4.5 oz cheese

Divide scrambled egg mixture and cheese between (if you are going to freeze them, let cool before putting in tortillas)

6 burrito size tortillas

When burritos are all wrapped, stick them in a 350 degree oven for about 10 minutes. Allow to cool, wrap in plastic, and throw in the freezer.

Lunch:

Tuna Apple Salad

Salami Sandwich

Kickin’ Chinese Cashew Chicken

Dinner:

Zone Enchiladas

(Katie’s recipe) Makes one pan of enchiladas, containing 20 blocks. These are not individually rolled enchiladas. I layer them like lasagna because it is too hard to measure out the blocks for individual ones. Since the pan is a total of 20 blocks, you can cut it into however many portions you want – ie. 5 portions of 4 blocks, etc.

Brown:

16 oz lean ground beef, and set aside

Shred:

9.5 oz cheddar cheese, and set aside

Chop fine:

1 ½ cups onion, and set aside

You will also need:

10 small corn tortillas (If you are double or tripling your fat, lightly fry the tortillas in a small amount of olive oil)

For the sauce:

Warm in a small frying pan:

7 1/3 tsp olive oil

3 or more cloves chopped garlic (use more or less to taste – do not let the garlic brown in the oil)

To the hot oil and garlic add:

Approx 3-5 Tbsp Chili powder (add more or less to taste.) Stir until a paste is formed

Add:

2 Tbsp flour dissolved in about 8 oz of warm water, whisk well. – You want the sauce to be a little thicker than milk, but not gummy. Add more water and/or flour until you get there. It should be a nice bright red orange color. Taste the sauce and add more chili powder or some cumin if desired.

Now layer the ingredients in a baking dish as follows:

Dip 5 of the tortillas in the sauce, let excess drip off, and then lay in pan

Layer in ½ the meat, cheese, and onion.

Make a second layer of tortillas dipped in sauce, then the rest of the ingredients.

Pour any leftover sauce over top.

Bake at 350 for about 20 minutes, or until hot and bubbly.

Chicken Breasts in Sun Dried Tomato Sauce

Hamburger Wraps

Baked Tilapia with Vegetables

Pork Tenderloin a la DiBart