Here are some more recipes courtesy of the zone.

Shrimp pasta al la poultry
It's a fun dish, enjoy!
Serves 1 - 4 block meal
Ingredients:

1/4 cup cooked Ziti
3oz Shrimp, peeled and devained

2oz. chicken breast cut into strips
2 tomatoes, diced
1/2 of green pepper, diced

1/2 of onion (maybe a little less), diced
add little garlic powder,
olive oil,
a smig of salt and a
dash of pepper

1 cup grapes or 1 apple

Instructions:
Cook Ziti and Shrimp. Grill chicken. Chop up the shrimp and mix into the pasta (shrimp can be left whole if you like). Mix chicken strips into pasta as well. Add the remaining ingredients into the pasta and mix. Have grapes or apple for dessert.

Guilt-free Chocolate Muffins
4 - 1 Block Muffins
Ingredients:

Nonstick spray
Oat flour to dust pans

1/3 cup oat flour
21 grams chocolate protein powder
3/4 teaspoon baking powder
1/8 teaspoon salt
3 1/2 teaspoon fructose

1/3 cup low-fat milk
2 tablespoons cocoa powder
1 whole egg
1 1/3 teaspoon olive oil
1 teaspoon vanilla extract

Instructions:
Preheat oven to 375°F. Oil 4 muffin tins. Dust tins with oat flour to prevent sticking. In a bowl, sift oat flour and protein powder. Add baking powder, sugar, cocoa powder, salt and fructose. Sift and set aside. In another bowl combine milk, egg, oil and vanilla. Whisk with a fork. Add to dry ingredients and stir until evenly mixed. Fill each prepared muffin tin about halfway. Bake for 20-30 minutes.

Here are some healthy side dished that sound great! Courtesy of the zone!

Sautéed Broccoli Rabe with Pine Nuts

Serves 4
Ingredients:
3 bunches (about 3 pounds total) broccoli rabe, remove stems

1 tablespoon olive oil 

1 1/2 teaspoons garlic, chopped
1/2 teaspoon red pepper flakes
1 tablespoon currants

2 tablespoons pine nuts,
toasted 
Sea salt
Instructions:
To a large pot of boiling salted water add broccoli rabe. Partially cook for 2-3 minutes. Leave a little crunchy. Remove to colander to drain. Heat a large sauté pan over medium high heat. Add olive oil, garlic, red pepper flakes and quickly sauté until garlic is light brown. (Careful, burnt garlic will taste bitter.) Add the broccoli rabe to the sauté pan, tossing constantly to prevent burning. When lightly browned, place on serving platter. Sprinkle with currants and pine nuts. Can be served at room temperature.
 
Pan Roasted Balsamic Onions

Serves 4
Ingredients:
6 ounces white pearl onions
6 ounces red pearl onions
6 ounces cipoline onions (flat Italian onions) 

2 pounds leeks
2 tablespoons olive oil, divided
1 teaspoon salt, divided

1/4 teaspoon freshly ground pepper
3 tablespoons balsamic vinegar

3/4 cup low-sodium canned chicken stock
1 tablespoon unsalted butter

1/2 teaspoon fresh thyme leaves
Instructions:
To peel onions, boil water in a medium saucepan. Add white, red and cipoline onions and boil for 1 minute. Drain. Peel off skins using paring knife. Can be time-consuming so listen to good music. Place onions in bowl and add 1 tablespoon olive oil, 1/2 teaspoon salt and ground black pepper. Toss and set aside. Prepare leeks. They are usually dirty and sandy. Trim off tops and root end and discard any damaged outer leaves. Cut leeks in half lengthwise from top to bottom. Fan out ribs under cold water to remove any visual dirt and sand. Place in a bowl of cold water for 10 minutes. Gently remove leeks from water (sand will be on the bottom) and pat dry. Place in bowl with 1 tablespoon olive oil 1/2 teaspoon salt. Toss. Heat a large skillet over medium high heat and sauté leeks until slightly browned and just tender, about 5 minutes. Remove and set aside. To the same skillet add the onions. Sauté, moving pan around until onions are browned, about 5 minutes. Reduce heat to medium low and add balsamic vinegar and chicken stock. Cover and simmer for 10 minutes; then add in the leeks. Continue to simmer until onions are soft when pierced with a knife. Remove cover. Add butter and increase heat to high. It will bubble. As the liquid evaporates, you'll be creating a glaze, about 2-3 minutes. Shake pan occasionally to coat onions. Remove to serving dish. Serve hot.

Thanks for checking out the Nutrition page! We'll be adding more zone approved recipes so check back often! Do you have any recipes to share? Please e-mail them to me at Twelsh79@aol.com so we can share them with everyone and all enjoy healthy and delicious balanced meals!

Pork Tenderloin with Apple Compote
With apple picking season at its peak, a couple of recipes featuring apples should come in handy. Here are two from "The Top 100 Zone Foods."
4 blocks
Ingredients:

1 1/3 teaspoons olive oil, divided

4 ounces pork tenderloin
1 Granny Smith apple, cored and chopped

1/3 cup unsweetened applesauce
2 tablespoons cider vinegar
1/8 teaspoon celery salt
1/8 teaspoon cinnamon
2 tablespoons lemon-and-lime-flavored water

¼ teaspoon lemon herb seasoning
4 cups mushrooms, slice

Instructions:
Heat 2/3 teaspoon of oil in a medium-size sauté pan. Sauté pork loin until cooked through and lightly browned. Add apple, applesauce, vinegar, celery salt, cinnamon, flavored water and lemon herb seasoning. Simmer for 3 to 5 minutes. In a second nonstick sauté pan, heat remaining oil. Add mushrooms and cook for 3 to 5 minutes. Spoon mushrooms onto a serving plate. Top with pork mixture and serve.