Versatile Asian Sauce
Plan Z Phase: This is a Z2 (ZReduction) and a Zola To GO! recipe. I have made this sauce and used it several ways. I use it as a marinade and grilling sauce. I also use it in stir fry. It is designed to be SPICY. You can always back off on the cracked red peppers if you don’t want the heat factor. This is really a lovely sauce and so versatile!
You can also use this sauce as a spicy dressing.
Servings: Makes enough for 4 – 6 servings
Ingredients:
- 3 Tbl of Braggs Aminos
- 2 Tbl of wine vinegar. I use red wine or balsamic.
- 1 tsp of Truvia
- 2 cloves of garlic minced (jar garlic will work)
- 1 tsp of ginger, minced (jar ginger will work)
- 1 tsp of crushed red pepper flakes (or to taste) marinade
Instructions:
Mix all of these in a bowl.
If you let it rest awhile it will continue to strengthen and get hotter.
Here are some ideas on how to use it:
Marinate fish, beef or chicken in the sauce. Don’t marinate more than 4 – 6 hours. Then grill it. SAVE the marinade and when almost done grilling, put the marinade in a small sauce pan. Add ½ cup f broth and boil it down by half so it becomes almost syrupy. Use that as a sauce to drizzle over your cooked entrée.
For stir fry: Cut up everything you want to stir fry. Begin to stir fry the things that take longer to cook. Then add half of the Asian sauce and optionally add some organic broth. Stir until the items are cooked through. I serve the rest of the sauce on the side so I keep down my amount of Bragg’s but you can decide what is best for you.
For Z2 just follow your options for fish, meat and veggies as well as the quantities. Today I made a stir fry with grilled chicken breast, pea pods, celery¸ green onions, cherry tomatoes and Napa cabbage. Use my idea or use your own inspiration.
Enjoy!
Cheers,
Asian Garlic Dressing (Hot or Cold)
Plan Z Phase: This is a Z2 (ZReduction) recipe.
Servings: Serves 2-4
Ingredients:
- ½ cup of Bragg’s aminos
- ½ cup of apple cider vinegar
- 1 tsp of minced garlic (jar garlic will work)
- ½ tsp – 1 full tsp of Truvia
Instructions:
Put the ingredients in a small sauce pan (use the smaller amount of Truvia to start and then taste it later - if you want it sweeter you can add the rest). Bring to a boil and turn down to medium high so it’s bubbling but not bubbling over. Cook for just a few minutes to reduce it to half so it has a slippery feeling to it (that’s called viscosity). You can continue boiling it until you have a syrupy dressing if you want. I decided to stop it sooner so the dressing went farther. Taste it. Each person can have 2 – 3 Tbl of the dressing.
This dressing can be served warm over spinach to wilt a salad. It can also be stored cold if you would like cold Asian dressing. You can serve it with any salad. And if you are reheating it as a leftover you can add a few Tbl of water and heat it over again and reduce it just a bit. It won’t be quite as concentrated but I bet you won’t even notice the difference.
Enjoy!
Cheers,
Balsamic-Pesto Dressing
Plan Z Phase: This is a Z2 (ZReduction) recipe. I made this dressing to mimic what you’d get in a large steakhouse. Yum!
Serves: Serves 2
Ingredients:
- 3 cloves of garlic, minced (I use my rasp. Also called a microplane. Be careful, they're really sharp! For this dish you definitely want fresh garlic, not jar garlic.
- 1 cup of fresh basil leaves
- approx 1/4 cup - 1/3 cup of balsamic vinegar (start with 1/4 and see if you want it runnier)
- 1 tsp of Truvia or to taste
- Salt and pepper
Instructions:
Put the garlic, basil, vinegar and Truvia in a small food processor or blender. Blend until the basil is a fine mince. Taste and adjust seasoning and add your salt and pepper if you want it.
The thicker dressing works for salads like a tomato and onion salad. You won’t need more than a tsp of dressing. If you want to serve this on greens as a regular salad you can add water and shake. Add as much water as will get it to the consistency you like.
This dressing will keep in the refrigerator in a closed container for about a week. Just shake or re-blend before using.
Enjoy!
Cheers,
Roasted Tomatillo Sauce
Plan Z Phase: This is a Z2 (ZReduction) recipe. The inspiration for this recipe came from a cookbook I have from Salpicon restaurant in Chicago. The chef there is Priscila Satkoff. Nice lady. I love her modern style of Mexican cooking. This sauce she used in a completely different way than I am thinking.
I love this sauce with Roasted Sea Bass. Use leftover sauce for topping an omelet in Z3. I also turned this crazy green sauce from Mexican to Thai by adding curry, ginger and garlic. It went from roasted tomatillo sauce to Thai green curry in an instant. Be creative. This is a zingy, zippy sauce. Leave out a chili if you want it less spicy. You could even take this sauce and serve it with simple, grilled chicken. Big YUM.
Ingredients:
- 1 lb (about six large) tomatillos. Take off the husks and rinse them.
- 2 hot chilies. I use Serrano.
- ½ cup of fresh cilantro
- ¼ cup water
- sea salt to taste
Instructions:
The secret to this sauce is roasting/broiling the tomatillos. I’ve made lots of tomatillo sauces before but never realized how much better it would be if I broiled the tomatillos first.
Place the cleaned tomatillos and the serranos on a cookie sheet. Broil about 6” from the heat source for about 10 minutes. Turn them once in awhile so both sides of the chiles and tomatillos get a bit charred. You don’t want to broil them so long that they burst. That would be a mess in your oven. Just get them loosened up, browned or slightly blackened on edges and sort of a messy olive green color.
Take them out and let them cool off. Take the stems off of the serrano chilies.
Now watch how easy this is….
Take all of the ingredients and put them in a blender. Put the top on. Hold top down tight. Whiz until blended. Try to use the salsa/sauce that day but it really does keep. Serving it room temperature is best.
To plate the sea bass I just put a tablespoonful of the sauce on the plate and swooshed it around so it make a pretty design.
Enjoy!
Cheers,
Apple Ginger Compote
Plan Z Phase: This is a Z2 (ZReduction) recipe. This is a super-simple dessert or entrée accompaniment. See notes at the end of the recipe for other tasty ideas.
Servings: Serves 2 as a dessert. Or as an accompaniment to a meat.
Ingredients:
- 2 apples cut into chunks. No need to cut the skin off.
- 1 - 2 tsp of minced ginger. Use fresh or ginger in a jar.
- 3 tsp of Truvia
- 1/2 cup of water
Instructions:
Preheat your oven to 350 degrees.
Mix ginger and Truvia in a small bowl. It will be like a paste.
Put the apples in an oven-proof pan. Stir in the ginger paste to get it all mixed into the apples.
Pour water in the bottom of the pan.
Bake at 350 degrees for 30 – 45 minutes or until the apple is soft and beginning to brown on the edges. Stir and serve.
If you want you can mush up some of the apples so it’s part mush and part chunks. Up to you. This can be served hot, warm, room temp or even cold. Your choice.
This can be served as a simple dessert by itself. Or, it can be served with chicken or pork.
*If you're in ZReboot, you can serve it with whipped cream to make it a bit fancy, or over almond pound cake.
Enjoy!
Cheers,
Red Wine Salad Dressing
Plan Z Phase: This is a Z2 (ZReduction) recipe.
Servings: Serving size 1 Tbl
Ingredients:
- ½ cup red wine vinegar
- 1/4 cup + 2 Tbl olive oil
- 1 Tbl fruit pectin
- 2 tsp sugar free mustard or dry mustard
- 4 tsp Truvia
- 1/2 cup water (or to taste)
- salt and pepper to taste
Instructions:
Mix together – will keep in refrigerator for several weeks (it is a bit “tangy” so some might want to add more Truvia).
Enjoy!
Cheers,
Tomato-Horseradish Dressing
Plan Z Phase: This is a Z2 (ZReduction) recipe.
Servings: Serving size is 2 Tbl
Ingredients:
- 4 oz of canned tomato paste
- 2 tsp of fresh lemon juice
- 2 tsp of Worcestershire sauce
- 1 tsp of hot sauce (or to taste)
- 3 tsp of prepared horseradish
- 1 tsp of fresh garlic, minced (jar garlic can work for this dish too)
- 1 cup or more of water
Instructions:
Put all in your blender and whiz. If you like thinner dressing you can dilute this.
Eat this with the Shrimp Cocktail Salad but you can also serve it on greens as a salad dressing. As an oil-free dressing this is quite tasty!
Enjoy!
Cheers,
Asian Barbecue Sauce
Plan Z Phase: This is a Z2 (ZReduction) recipe.
For a change of pace you might like to try a barbecue sauce that has an Asian flair. This one is tangy, with a bit of fire to it. You can make it even hotter by adding more pepper flakes. You can add more ginger to it too if you want that flavor to be more pronounced.
Ingredients:
- 8 oz of tomato sauce (find one with no sugar in the ingredients list)
- 6 oz of tomato paste (again, no sugar)
- 1 cup of water
- ¼ cup of apple cider vinegar
- ½ cup of Braggs Aminos
- 1 tsp of cinnamon
- ¼ tsp crushed red pepper flakes (or more to taste)
- 3 tsp of Truvia
- 3 tsp of minced ginger
Instructions:
Put all of the ingredients in a medium sauce pan. Cook on medium until it bubbles and flavors meld. Stir often. After about 10 minutes it should be ready to use.
For Z2 you can have 2 Tbl of this sauce on a grilled chicken breast or a small tenderloin steak.
For Z3 you can serve this with chicken, ribs, steak or pork roast.
Hints for buying ribs: Here’s what my butcher says. Get pork back ribs. Those are the ones served in restaurants and they give you the best rib experience.
For boneless ribs. These are cheaper, meaty and not as flavorful but if you cook them on a lower temperature and for longer they will tenderize and taste great.
He says don’t bother with the supreme ribs (the large ones). His opinion is they don’t have the flavor. They are from the shoulder area and just don’t cut it.
Use your favorite rib-cooking technique and enjoy this sauce. Use some of the sauce for the cooking and be sure to keep some to brush on right before they are finished so they have a nice glaze on them. Even keep some for dipping.
Enjoy!
Cheers,
Hot Asian Mustard Sauce
Plan Z Phase: This is a Z2 (ZReduction) and a Zola To GO! recipe. I have been on an Asian kick this ZReduction. I don’t know what’s gotten into me but it has inspired several new dishes. This mustard sauce served with grilled Chinese Eggplant is to die for. Big YUM! And so easy! See below for more inspiration ideas too.
This dish starts off with a traditional Nam Prik sauce and then I went from there… nam prik is the traditional table sauce in Thai cooking.
Servings: 2 Tbl per person during Z2 (ZReduction), unlimited portions during Z3 (ZReboot)
Ingredients:
- 4 garlic cloves, minced (jar garlic will work)
- ½ tsp or to taste of dried red chili pepper flakes
- 2 Tbl of fresh lime juice
- 1 Tbl of fish sauce (nam pla). The fish sauce you buy might list a bit of sugar as an ingredient. In this case the amount you are going to use is negligible.
- 1 medium Serrano pepper. Just take off the stem and you’ll use the whole pepper.
- ½ tsp of Truvia
- 1/3 – ½ cup of Dijon mustard (no sugar)
Instructions:
Put this all in a small blender. Whiz until blended. The longer it sits the hotter (spicier) it will get
Inspiration ideas:
- You can use this on grilled fish or chicken as a sauce/mop for the barbecue.
- You can lightly oil and grill segments of Chinese eggplant and use this as a dipping sauce
- And if you’re really feeling crazy this would make a VERY flavor-filled dressing. Stirring this into cabbage would make a mean Asian coleslaw.
Enjoy!
Cheers,
Dijon Salad Dressing
Plan Z Phase: This is a Z2 (ZReduction) recipe submitted by Plan Z's VP of Anger Management, Chris.
Servings: Makes approximately 1/4 cup
Ingredients:
- 2 Tbl Bragg’s apple cider vinegar
- 2 Tbl Dijon mustard (no sugar added)
- 1 Tbl water
- 1 pack (tsp) Truvia
Instructions:
Combine all ingredients in a jar or dressing bottle and shake vigorously. Pour onto your salad.
I personally like a thicker dressing and tend to add extra mustard. Adjust measurements to get a consistency you like.
For a sweeter dressing, add 1 more pack of Truvia.
Enjoy!
Cheers,
Tomato Water
Plan Z Phase: This is a Z2 (ZReduction) recipe. This recipe was submitted by Plan Z dieter Karen, who is a huge fan of Charlie Trotter. She found this recipe in Charlie Trotter's first cookbook. Thanks Karen!
Its best to purchase tomatoes at the height of the season when they are sweet and juicy. I then freeze batches and you will have the same fresh flavor and sweetness all winter! I also use it to make a clear tomato water gazpacho. Just add fresh veggies diced, and cilantro. Chopped tart apples are a fun surprise in this too.
Serves: Yields 1-1/2 to 2 cups
Ingredients:
- 12 large beefsteak tomatoes
- 2 tsp sea salt
Instructions:
Blend tomatoes and salt in a food processor. Tie up the contents in a cheese cloth and hang overnight in the refrigerator (tie to a wooden spoon over a deep stock pot). Allow the clear broth to collect in a pot or bowl beneath.
This will keep 4 days or can be frozen.
Enjoy!
Cheers,
Chicken with a Lemon-Dijon “Mop” Sauce
Plan Z Phase: This is a Z2 (ZReduction) recipe. This chicken with a lemon-dijon “mop” sauce is a super simple entrée!
Servings: 1 chicken breast during Z2 (ZReduction)
Ingredients:
- 4 chicken breasts (bone in, no skin)
- your favorite chicken rub or salt and pepper
For the mop:
- juice of one lemon
- 3 Tbl of Dijon mustard
- 1 tsp of Truvia
Instructions:
Preheat oven or grill to 375 degrees.
This chicken is super simple. Just sprinkle your favorite meat rub or grated sea salt and pepper on your chicken. Bake at 375 for 45 minutes or until chicken is no longer pink in the middle. You can grill the chicken, too. Up to you.
While the chicken is cooking, mix up your mop in a small bowl. A mop in cooking is a funky, new term for a sauce that you are going to dab on with a brush. It’s generally not a thick sauce and you are not going to use a lot of it so you are just “mopping it on.”
When the chicken is cooked put it on the plate and mop on your sauce.
Enjoy!
Cheers,
Chicken Stir Fry
Plan Z Phase: This is a Z2 (ZReduction) recipe submitted by Plan Z dieter Amy.
Servings: Serves 2 - 3
Ingredients:
- 2 chicken breast halves, cut into one-inch chunks
- 10 green beans cut into 1” bites
- 5 green onions cut into 1” bites
- 1 cup of asparagus bits
- 1 cup of red/yellow peppers cut into strips
- 1 cup of celery
- ¾ cup of organic chicken broth
- 3 Tbl (or to taste) of Bragg’s Aminos
- a sprinkling of cayenne (if you like yours spicy)
- salt and pepper to taste
Instructions:
Spritz your sauté pan with olive oil. Put chicken in and sauté until lightly browned on one side. Flip them over and add the chicken broth and Braggs. Then add the green beans, asparagus, and green onions. Cook until tender on medium. They will lightly boil. Make sure chicken has no pink the middle anymore. Then add the celery and the seasonings. Cook for a just a bit more but you want your celery to remain pretty crunchy for texture.
This makes your whole meal.
This can easily be reheated at work for a Zola To GO! meal and some might even like it cold.
Enjoy!
Cheers,
Basil Stuffed Chicken
Plan Z Phase: This is a Z2 (ZReduction) recipe. The photo submitted by Plan Z dieter Nancy. Thank you, Nancy!
Servings: Serves 2
Ingredients:
- 2 skinless chicken breast halves
- 1 tsp of minced garlic (jar garlic will do)
- 2 Tbl of basil chiffonade (chiffonade is really just basil sliced into very thin strips)
- salt and pepper
- olive oil spray
- 1 large onion sliced into thin rings
- 16 cherry tomatoes cut in half
- 1 cup of organic chicken broth
- One head of garlic, with cloves separated and sliced very thinly. Use a mandolin if you have one on level 1. Be careful not to cut yourself. You want slivers of garlic. You don’t need to use the whole head if you are nervous about too much garlic. Just do what looks good to you.
Instructions:
Preheat your oven to 350 degrees.
This simple, two pan meal is easy to prepare and clean up. It’s gourmet Italian without the girth.
Take your skinless chicken breast and cut an opening to stuff it. All you really need to do is cut an opening in the shape of a smile in the top of the breast. You are not going to be putting in a lot of stuffing and the smile should not be cut all the way through. You’re just making a pouch.
Open the pouch and put in a quarter teaspoon of the minced garlic. Spread it around. Now take a tablespoon of the shredded basil (the chiffonade) and place that inside on top of the garlic. Close the “lid” Do this with both chicken breasts. Grate on salt and pepper to taste
Take out a large sauté pan. Spray a bit of oil on the surface and put in your chicken breasts top-side down. Saute them for 3 – 5 minutes until you get a nice, light brown coating on the one side.
While the chicken is browning, take out a 9" x 13" ovenproof pan. Place the onion rings on the bottom. Separate them so they are scattered around. Then toss in the cherry tomatoes and spread those around. Pour in the chicken broth.
Take your other garlic cloves and slice them very thinly. Scatter the garlic cloves around the onions and tomatoes. The garlic will roast and lose the hot bite. You will end up with smooth tasting garlic slices.
When the chicken is browned on the one side place it raw side down on the onions and tomatoes. Bake the chicken and onion/tomato mixture for 25 – 30 minutes until the chicken is no longer pink in the middle. Cut a small opening to check and make sure, then serve.
To plate, remove the chicken and place it on a dinner plate. Spoon the onion, tomatoes and broth with the garlic slices around one side of the chicken.
I served this with roasted asparagus and enjoyed a simple, tasty meal.
Enjoy!
Cheers,
Italian Breaded Chicken with Warm Chunky Tomato Sauce
Plan Z Phase: This is a Z2 (ZReduction) recipe. This is my favorite recipe development in quite some time. It’s so simple. It’s so satisfying. Sort of like a warm version of bruschetta sauce or a chicken parmagiana with no cheese. I think I might eat this 3 times a week on ZReduction.
Servings: Serves 2
Ingredients:
- 1 large Grissini bread stick ground to crumb consistency
- 12-16 oz scaloppini chicken (this is breast meat sliced thinly. Or you can use regular breast meat whole. It will just take longer to cook)
- 1 large tomato, diced
- 5 green onions (scallions), chopped (white and light green part only, roots removed)
- 2 tsp minced garlic (jar garlic works fine)
- 2 tsp Italian Seasoning
- 8 oz can of Hunt’s (Sugar Free) Tomato Sauce
Instructions:
Slightly spray top side of chicken pieces with olive oil spray.
Dip that side of the chicken in the bread crumbs.
Lightly spray large sauté pan with olive oil spray.
Place chicken breading side down in pan.
Cook on medium high for approximately 3 minutes until lightly brown, and then turn over.
Cook on medium until done, approximately 5 minutes longer or until no pink remains in chicken.
While chicken is cooking put tomato, Italian seasoning, garlic and scallions in a medium sauce pan. Cook on medium high just until tomatoes are hot and begin to loosen. Stir often. Then add tomato sauce. Stir and cook until thoroughly heated. Season with salt and pepper.
Serve with chicken.
Dieters get 1/3 cup of sauce, which counts as 1/3 of vegetables. You will have extra sauce left over. You can use that to top grilled fish.
Enjoy!
Cheers,
Barbecue Chicken - Zola Style
Plan Z Phase: This is a Z2 (ZReduction) recipe. There are two stages to making chicken this way. The Rub. The Chicken.
If you are not a major cook don’t worry. This looks harder than it is. Stick with this and you’ll love your chicken!
Servings: Serves 6
Ingredients:
For The Rub:
- ½ tsp of smoked paprika
- 1 tsp of chili powder
- 1 pkt of Truvia
- 1 tsp of garlic powder
- 1 tsp of celery salt
- 1 tsp of dry mustard
For the Chicken:
- 6 split, boneless chicken breasts
- olive oil spray
Instructions for The Rub:
Mix all of these together in a bowl. If you want you can make double and it will keep in your cupboard in a sealed container.
Instructions to prepare the Chicken:
Get your charcoals going so they're nice and hot. If you use a gas grill, you'll want to get your grill heated up a bit before cooking up your chicken breasts. If you're using a grill pan indoors, spray it with a little bit of olive oil spray and heat the pan on medium high.
Wash and towel dry the chicken breasts (use a paper towel or two to remove the excess water from the chicken after you rinse it off).
Lightly coat each side of the chicken with a bit of olive oil spray, then lightly coat each side of the chicken with the Barbecue rub. You can let the rub soak in for a little while or you can grill them right away.
Grill the chicken breasts for about eight to ten minutes per side, making sure they're fully cooked and that there isn't any pink on the inside of the meat. You want to get a nice crust on each side to seal in the juices (the rub will help form this crust better on a charcoal or gas grill).
Check the flavor and make personal adjustments as you please. Some people like spicier chicken so you can add a dash of Tabasco sauce to spice it up a bit.
Enjoy!
Cheers,
Roasted French Chicken with a Horseradish-Mustard Sauce and Roasted Asparagus
Plan Z Phase: This is a Z2 (ZReduction) recipe. This is a great tasting dish and only takes 20 minutes to prepare and cook.
Servings: Serves 4
Ingredients:
- 4 cups of asparagus. How many spears each person has will depend on how thick they are.
- 4, 6-8 oz portions of skinless chicken breast
- 1 tsp of dried tarragon
- sea salt and pepper
- 1 cup of organic chicken broth (plus possibly more)
- 2 tsp of lemon juice
- 1 Tbl of sugar free mustard (Woebers is one brand). Make sure it’s sugar free. Many mustards have sugar in them.
- 2 tsp of prepared horseradish. Use pure horseradish. Not sauce. The sauce has sugar in it.
Instructions:
For the asparagus:
Put the asparagus in an oven proof pan. Lightly spray with olive oil and season with grated sea salt and pepper. Put in a 400 degree oven to roast for 15 minutes.
For the chicken:
While the asparagus roasts, get out a large saute pan. Sprinkle the chicken with salt and pepper as well as the tarragon. Spray the pan lightly with olive oil spray. Saute the chicken, seasoned side down on medium high, until it gets slightly browned. Turn over and add your chicken broth and cook on medium until the chicken is no longer pink in the middle. This will take 7 – 10 minutes. The broth will boil down and leave a bit of sauce. If it goes down to nothing, add a bit more broth to keep the chicken moist.
Combine the mustard and horseradish with the lemon juice in a small bowl. When you take the asparagus out of the oven, spread the mustard-horseradish mixture on top of the chicken pieces and plate your meal.
If you have any bit of sauce in the bottom of the pan you can now drizzle it over the chicken and serve.
Enjoy!
Cheers,
Chicken Enchilada Chopped Salad
Plan Z Phase: This is a Z2 (ZReduction) and Zola To Go! recipe.
Mexican food is usually chock-full of carbs. Everything is wrapped in a tortilla or paired with a pile of taco chips. And of course they then serve the dishes with a side of rice and another side of beans. It’s crazy. This dish will give you all the satisfaction of a Mexican enchilada without the carbs.
The concept of a “chopped salad” is just that. Chopped. Everything chopped, and chopped small enough so you don’t have to cut anything to eat it. This salad follows that concept and offers up a tasty meal.
Servings: Serves 4-6
Ingredients:
For the enchilada chicken:
- 4 chicken breasts poached and shredded*
- 1 onion chopped
- 2 cloves of garlic, minced (jar garlic will work)
- 4 ounce can of chopped green chilies (these are mild)
- 10 oz can of enchilada sauce (The trick here is to find a brand that has no sugar in it. If your grocery store doesn’t have one with NO sugar at least get one that has sugar at the END of the ingredient list. That way there will only be a trace of it in the chicken. Then ask your grocer to stock one with no sugar. Most of the Mexican brands that are authentic have no sugar. You decide if you want mild, medium or hot sauce. The medium makes a plenty zippy meal for me.
- jalapeno pepper slices (optional)
*To poach chicken just put the skinless breasts in a sauté pan and cover with water. Bring water to a low boil and cook for 15 minutes or until there is no pink left in the middle of the breast. When they are cooked you can then take two forks and shred the meat into bite-sized pieces.
For the salad:
- 2 heads of romaine lettuce
- 1 large tomato chopped
- 2 stalks of celery chopped
Instructions:
To make the enchilada chicken:
In a large sauté pan spray lightly with olive oil spray and then add the onion. Cook until the onion wilts and begins to soften. Add the garlic, the chicken, chilies and enchilada sauce. Stir. Cook on medium heat until the flavors are blended and the chicken is hot.
For the salad:
Chop the romaine into bite-sized pieces. I do this with a knife. Add the chopped tomato and chopped celery. Mix in a large bowl.
Place the amount of salad you’d like to eat on a plate. Top it with your portion of chicken enchilada. Garnish with slices of jalapeno if you want the extra zip. One cup will make a nice-sized meal. Depending on how large your chicken breasts are the whole amount may feed as many as six.
To make it a true chopped salad you’ll mix the chicken around with the salad before you eat it. I took the picture of this before I stirred it in so you could see how the chicken looks when it’s completed.
Enjoy!
Cheers,
Italian Chicken Burgers
Plan Z Phase: This is a Z2 (ZReduction) recipe. Can be doubled easily.
Servings: Serves 4 - 6
Ingredients:
- 2 pounds of ground chicken breast
- 2 cup of fresh minced basil leaves
- 2 Tbl of Worchestershire sauce
- 1 tsp onion powder
- salt and pepper to taste
Instructions:
Put all of these ingredients in a bowl and mix like you would for a meatloaf. Just use your hands and get in there. If you wet your hand in advance it will help to keep the chicken from sticking to your hand.
Form 4 evenly sized patties.
Lightly spray your grill pan and set the chicken burgers in the pan. Grill just like you would a hamburger except this time you want to make sure there is no pink the middle of the chicken burger when you are done.
Serve with tomato slices and a salad and you have a nice meal. These are also good as Zola To GO!
You can freeze these patties for later use.
Enjoy!
Cheers,
Thai Stir Fry Chicken
Plan Z Phase: This is a Z2 (ZReduction) recipe.
Servings: Serves 4
Ingredients:
- 4 cups of chicken tender chunks
- 1 tsp of minced ginger (jar ginger will work)
- 1-1/2 cups of celery cut into chunks. I like mine rather large.
- 1 large red, orange or yellow bell pepper cut into strips (or 1-1/2 cups mixed)
- 1 cup of pea pods
- 2 cups of coleslaw mix. Try to avoid the carrot bits but they won’t amount to much
- 1 cup of chicken broth
- 1/3 – ½ cup of Braggs Aminos
- cayenne to taste
Instructions:
Spray a large sauté pan or wok with olive oil spray. Add the chicken tender chunks. Saute until they are almost completely cooked. Add the ginger, celery chunks, and peppers. Saute and stir regularly until these items just loosen up. I like to keep them so they still crunch when I eat them.
Then add the chicken broth and the Braggs. Bring to a boil. Add the coleslaw and pea pods on top. Cover for just one minute and they will steam. Stir. Sprinkle just a bit of cayenne over the top. It does not take much! You can always add more if you like hot Thai food. Cook just a few seconds more.
Serve in bowls with your breadstick portion.
You can always drizzle a little more Braggs on it as you eat it if you like more of a soy sauce taste.
If you really want to slow down your eating, use chopsticks!
Enjoy!
Cheers,