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Breakfast:

Breakfast Burritos with Bacon

Makes 6 burritos of slightly more than 3 blocks each (Katie’s recipe)

6 burrito size tortillas (check the label, needs to be 30 net carbs or less each)

Cook:

18 slices turkey bacon until crisp

Scramble together:

7 eggs

1/2 cup salsa

6 1/3 tsp olive oil

Shred

6 oz cheese

Divide egg mixture and cheese between 6 tortillas, put 3 slices of bacon in each. Wrap. Heat in a 350 oven for about 20 minutes. If you are freezing them, let cool completely before wrapping in plastic/foil and putting in freezer.

Fruity-Nut Cottage Cheese with Raspberry Sauce

Makes one meal of 4 blocks (Recipe taken from “Zone-Perfect Meals in Minutes”)

Ingredients:

1 cup low-fat cottage cheese

1/4 cup blueberries (fresh or frozen)

1/2 cup peaches, diced (fresh or frozen)

3/4 cup cantaloupe, diced

1/4 cup grapes

1 1/2 cup raspberries

4 macadamia nuts, chopped

Method:

This recipe requires a blender or food processor.  Mound cottage cheese in center of serving plate.  Arrange blueberries, peaches, cantaloupe, and grapes around cottage cheese.  Place raspberries in blender and puree.  Pour pureed raspberries over cottage cheese and fruit, then sprinkle with nuts and serve.

(I always cut up several servings worth of fruit in advance, and make a bunch of the puree in advance.  If the puree is too tart, you can add a drop or two of vanilla.  You can also add a sprinkle of cinnamon over the top.)

Lunch:

Baked Chicken and Italian Vegetable Packages

Makes one meal of 4 blocks (recipe taken from “Zone-Perfect Meals in Minutes”)

(I make several of these on the weekend, and then just grab one to heat up for lunch throughout the week)

Ingredients:

4 oz chicken breast, finely diced

I cup zucchini, sliced

1 1/2 cups onion, thinly sliced

1/3 cup red potato, thinly sliced

1 1/2 cups tomato, seeded and chopped

1 1/3 tsp olive oil

Spices:

1 Tbsp balsamic vinegar

2 tsp garlic, minced

1 tsp thyme

1 tsp oregano

4 Tbsp chopped parsley

salt and pepper to taste

Method:

Preheat oven to 425.  Combine chicken and vegetables in a medium bowl.  In a small bowl whisk together olive oil, vinegar, garlic, thyme, oregano, parsley, and salt and pepper.  Pour over chicken-vegetable mixture.  Toss to coat.  Cut a piece of aluminum foil large enough to wrap mixture.  Place foil on baking tray and fill with mixture.  Fold foil up around the mixture and seal.  Leave a small steam vent on the top of the package.  Bake for 25 to 30 minutes.  When done, cut open foil and spoon onto serving plate.

Lemon and Fennel Salad

Tomato Salad

Dinner:

Chicken and Black Bean Tostadas

Eggplant Parmesan with Grilled Peaches

Unstuffed Cabbage

Peanut Shrimp