Just like the one your mom made, only healthier. Everyone loves the green bean casserole. Here I'll show you one one that doesn't take much longer to make and it’s real food, not processed!
Things like peppers are popular at Italian little plates restaurants. I’m offering you a recipe for mine here. Mine have a bit of an after-burner kick to them.
This is a wonderful potato casserole from the southeast part of France. Works great on a buffet too if you like room temp potatoes or have a chafing dish. For the LOWEST glycemic index, make this dish the day before you serve it.
This is not a “thick” quiche so you get to have a bigger piece. I made it a thin version so it cooks faster because no one wants to wait long for breakfast!
This colorful dish is super simple to make. You can include whatever assortment of veggies you like. I’ll give you a list of suggested options. You can serve this with something cooked on the grill; chicken, fish, or even steak.
This is a decadent side dish. When I serve it, people at the table often ask me why this tastes so unique, so we play “guess the secret ingredient”…. Answer is the nutmeg. This dish goes well at dinner parties and holiday celebrations. It makes a perfect side dish for your upcoming holiday dinner.
This is great as a light lunch time meal and a great holiday recipe. The juxtaposition of the sweeter apricots with the curry has the exotic taste I was looking for.
I love my acorn squash roasted with just butter in the center and a sprinkle of sea salt and pepper. But I know tons of people want brown sugar in the middle and more. So this version can satisfy the sweet tooth and add an optional spice/heat factor.
A nice, summery meal that can also be eaten in cooler months. You can make this in a grill pan or on an outdoor grill. This is much lighter and lower carb than the breaded and fried version.
I designed this broccoli cheese soup for the average cook. It only takes a few minutes to chop the veggies and then put it in the pot and let the magic happen. All you have to do is stir it. How easy is that?
Well, of course I’m not the only one who every dreamed of a celery salad so I found all kinds of them and formulated my own, simple version. Turned out great.
Everybody needs the perfect recipe that uses up the little leftover bits of vegetables you have in the drawer. Instead of letting them go to waste, you can whip up this quiche. I served it for dinner. You can serve it for breakfast, lunch or dinner! Some people even like it room temperature or cold.
Dieter Rebecca first had this warm and rustic side dish while in Ireland on a road trip in 1994. These mushrooms where in every Irish B&B Dieter Rebecca visited. She loved the recipe so much she recreated it for Plan Z! Hope you enjoy.
Breakfast. Lunch. Brunch or even a light dinner. You can even serve this as a side dish at a family event. Even the kids who don’t like veggies will like this one.
This is such a fabulous substitute for pasta. I promise you won’t miss it. You even get the same texture of the noodles from the spiralized zucchini and you get color and bits of carrot for fun.
This one is for the gourmet cooks in the group. You can do this with any standard mushrooms and make it less exotic but the gourmet cooks will appreciate the earthy flavor of the shiitakes.
Timing the side dishes to come out and be warm when served can also be a challenge. I am offering up this idea for an asparagus side dish because asparagus tastes good at any temperature.
Okay. This seems so simple. Everyone wants a fast breakfast or snack. Your kids will be giddy with this as their breakfast or their after school snack.
This mushroom dish was designed to go with steak but I am confident it will go well with chicken or even an omelet. The taste is rich so be ready for some big YUMs around your table.
This recipe is for all the vegetarians out there. Thank you dieter Nancy for this photo. For you non-vegetarians this makes a great side dish to go along with a grilled meat. We had this last night with grilled Andouille sausage and had a lovely meal.
This recipe was submitted by Plan Z dieter Debbie. Debbie says, "Here is an idea for Thanksgiving. Many of us have had this before, but wanted to share it again."
I designed this pear recipe to go with meat dishes. If you carve some turkey, slice some ham or grill up a pork tenderloin to go with this salad you’ll have a full meal.
Just like the one your mom made, only healthier. Everyone loves the green bean casserole. Here I'll show you one one that doesn't take much longer to make and it’s real food, not processed!
This chicken casserole will remind you of chilies Rellenos. If you like those you’ll be a big fan of this low-carb dish. Simple to put together and toss in the oven. And Voila! Dinner. I serve with slices of avocado on the side dusted with a bit of grated sea salt.
I found this recipe online. I didn’t have to do much to make it Zola. It tastes very much like a cheeseburger. The way to make it exciting though is to make sure you pile on the toppings that you like on your burger. You can feed the whole family with this and no one will miss the bun.
You’ll love this comfort food dish when you want to eat curled up on the sofa watching a movie. It’s also a hit with the little kids and people who don’t like spicy food.
Lobster thermidor is a classic dish. It’s decadent because of the cost of the lobster but it also has one of the dreamiest sauces you can possibly imagine.
I invented this casserole as a “Plan B” option. I went to the store thinking I was going to make stuffed poblanos but the chilies were all so small I just bought a bunch of them and went home.
The design of this dish is for fancy food for a hot day. You can make this much simpler and less expensive by using less expensive seafood and fish options.
With the winter months peeking over our shoulder this hearty soup will shake off the chill while the leaves are still falling. ZTeam coach Grace made this at home and enjoyed it so much she wanted to share it with the Plan Z community!
I designed this pear recipe to go with meat dishes. If you carve some turkey, slice some ham or grill up a pork tenderloin to go with this salad you’ll have a full meal.
This is a wonderful potato casserole from the southeast part of France. Works great on a buffet too if you like room temp potatoes or have a chafing dish. For the LOWEST glycemic index, make this dish the day before you serve it.
This is an elegant meal you can serve to company or even just for a romantic meal at home. I served this with haricot vert (roasted French green beans). That kept the meal totally low carb.
What will take the longest with this dish is peeling and taking the shells off the shrimp. You want fresh shrimp though and I’ll teach you how to boil down the shells to make it super-tasty. A deeper flavor is the bonus.
These crepes are very low carb and EASY to make. You can even make them ahead and store them in the refrigerator or freeze them. I made them at the same time I was working on my seafood and sauce for the stuffed crepes but if you’re not that coordinated in the kitchen, you can make the crepes first and just store them. You do have to keep a close eye on the crepes as they cook. Don’t get distracted. It’s much less stressful to make the crepes and then make the sauce. Both come together really fast so you’ll be out of the kitchen in a jiffy anyway.
This one is for the gourmet cooks in the group. You can do this with any standard mushrooms and make it less exotic but the gourmet cooks will appreciate the earthy flavor of the shiitakes.
There are a few secrets to perfectly seared sea scallops. I’ll show you the tricks the professional chefs have shared with me. This dish is simple but taste fancy.
The famous chef Wolfgang Puck would call this Salmon Francoise. It’s so easy and yet so elegant.The only trick to this is to be ready to sit and eat as soon as it’s done.
If we had a gourmet comfort food category this recipe would be the first one. Its easy to make, very satisfying, and tastes delicious. A great meal for a rainy day.
There's only one ingredient in this recipe. The success is in the quality and the presentation. Cooking rookies and gourmets in a hurry can't beat this one for ease.
This is the most-often requested recipe in my house. Whenever my husband is feeling happy, sad or anything in-between he’ll ask that I make “Wolfgang Chicken”. This dish is killer amazing!
What’s the difference between chili and taco soup? Broth, of course. There is more broth in taco soup is more so it’s thinner than chili. The internet tells me that chili is technically considered a stew. Go figure.
The design of this dish is for fancy food for a hot day. You can make this much simpler and less expensive by using less expensive seafood and fish options.
You don’t even have to cook to make this dish! It’s just pick apart a chicken, chop up the veggies and stir the ingredients together. If your teenaged kids like Mexican, let them make this one!
I invented this casserole as a “Plan B” option. I went to the store thinking I was going to make stuffed poblanos but the chilies were all so small I just bought a bunch of them and went home.
Efrem says, "I was really missing my Mexican food and wanted to recapture the tastes and flavors of some of my favorites, so I came up with this recipe."
It may be grilling season, and for some it’s ALWAYS grilling season. Maybe you don’t have access to a grill, or maybe you just don’t want to fire that grill up but want to feel like you’re eating grilled food. At least sort of. So, here’s my rendition of baked kebabs. Of course, you could grill these but let’s look at a baked option.
My version of this steak is done by searing and roasting the meat. You can also choose to do this on the grill. Choose your favorite steak cut. It was a special occasion at our place, so I used beef tenderloin.
A nice, summery meal that can also be eaten in cooler months. You can make this in a grill pan or on an outdoor grill. This is much lighter and lower carb than the breaded and fried version.
There’s no way to use a commercial sauce for barbecued meats. They ALL have copious amounts of sugar in them. I know. I checked every bottle in the store, so I set about to come up with a rub and a sugarless barbecue sauce for Plan Z.
This meal makes for a perfect summer barbecue. The sweetness of the apricot and plums melds nicely with the delicious meatiness of the sausage. Don't be afraid! Although it sounds strange these two ingredients compliment each other wonderfully.
This simply grilled chicken dish can be prepared in a variety of different styles--from French and Italian to Mexican and Asian. It makes for a perfect excuse to blow the dust of your grill and say hello to summer.
Today’s recipe is a really easy version of a summer, grilled chicken parmesan; only I changed it. Everyone talks about de-constructing recipes these days.
There’s no way to use a commercial sauce for barbecued meats. They ALL have copious amounts of sugar in them. I know, I checked every bottle in the store.
Most folks think of chicken wings as being a guy thing and even a sport fan thing but anyone can love this dip! I served it as a breakfast buffet item and it was hands down the dish that got the most comments and compliments. I think it was because it was so unexpected. The comments came from men and women alike but I must admit the guys were the ones who went gaga over this.
This is a traditional Italian Dish that is known for spice. It’s also usually served over pasta so you’ll see that this one can be served as a stew in a bowl or over sautéed zucchini noodles.
This is very much like kung pao chicken you’d find on an Asian menu. There is some zip to it but you can decide how spicy you’d like yours. Don’t be intimidated by the ingredient list. This comes together fast.
Sea bass tastes like a buttery heaven. There is no butter on this fish but you'll swear there is as you eat it. This red curry sauce is NOT spicy. It's just flavorful.
This chicken casserole will remind you of chilies Rellenos. If you like those you’ll be a big fan of this low-carb dish. Simple to put together and toss in the oven. And Voila! Dinner. I serve with slices of avocado on the side dusted with a bit of grated sea salt.
These meatballs are my take on an authentic meatball recipe from New York city. These actually have a cheesy element to them that make them super yummy. BIG YUM!
The inside of this pie bake tastes just like Midwest comfort food. You won't even notice the potatoes are missing. It has just enough carrots to remind you how sweet they are. Same for the peas. The onion, celery and the mushrooms give it the depth of flavor you'll remember from childhood. The topping isn't your average pie crust. This one is low carb. So it's not like a biscuit either. I'm still trying to perfect low carb biscuits, so this is sort of a cross-breed.
This dish comes together in a flash! You can also make it with steak or even seafood. When I get a hankering for pasta, I crave Chicken Alfredo. This one did it for me!
If we had a gourmet comfort food category this recipe would be the first one. Its easy to make, very satisfying, and tastes delicious. A great meal for a rainy day.
This is a famous chili that probably should not even be called a chili. It was invented by two brothers who emigrated from Europe in the 1920’s. Of course, they lived in Cincinnati. When finished this will look sort of like chili but it’s served on spaghetti. There are no beans and it’s not spicy. It’s flavorful for sure, but not “hot.” Don’t let the list of ingredients throw you off.
This dish tastes very much like Shrimp Scampi that you might order in an Italian restaurant. The addition of cheese takes it over the top in terms of BIG YUM.
Angela says, "I love pizza, so I was looking for alternatives. I was disappointed to find cauliflower crust is not much lower in carbs than a traditional pizza crust. I came across that recipe for a meatzza crust and was pleasantly surprised. It satisfied my pizza craving, and I could have a slice of pizza without needing a fork! For those pizza cravings, here’s a recipe for a meatzza crust."
I found this recipe online. I didn’t have to do much to make it Zola. It tastes very much like a cheeseburger. The way to make it exciting though is to make sure you pile on the toppings that you like on your burger. You can feed the whole family with this and no one will miss the bun.
Just like the one your mom made, only healthier. Everyone loves the green bean casserole. Here I'll show you one one that doesn't take much longer to make and it’s real food, not processed!
Dieter Rebecca first had this warm and rustic side dish while in Ireland on a road trip in 1994. These mushrooms where in every Irish B&B Dieter Rebecca visited. She loved the recipe so much she recreated it for Plan Z! Hope you enjoy.
This recipe is for all the vegetarians out there. Thank you dieter Nancy for this photo. For you non-vegetarians this makes a great side dish to go along with a grilled meat. We had this last night with grilled Andouille sausage and had a lovely meal.
Most folks think of chicken wings as being a guy thing and even a sport fan thing but anyone can love this dip! I served it as a breakfast buffet item and it was hands down the dish that got the most comments and compliments. I think it was because it was so unexpected. The comments came from men and women alike but I must admit the guys were the ones who went gaga over this.
With the winter months peeking over our shoulder this hearty soup will shake off the chill while the leaves are still falling. ZTeam coach Grace made this at home and enjoyed it so much she wanted to share it with the Plan Z community!
Lobster thermidor is a classic dish. It’s decadent because of the cost of the lobster but it also has one of the dreamiest sauces you can possibly imagine.
What’s the difference between chili and taco soup? Broth, of course. There is more broth in taco soup is more so it’s thinner than chili. The internet tells me that chili is technically considered a stew. Go figure.
Amatriciana is an Italian dish. Simple and traditional. I am calling this American Amatriciana because the Italian version is made with guanciale or pancetta. I make mine with good ole’ American bacon. This is one of my husband’s favorite dishes. I hope you love it too.
When you buy corned beef, there is a little packet of corned beef spices that accompanies the brisket. The secret is to use that and ADD your own corned beef spices to the mix -- after you toast them.
These crepes are very low carb and EASY to make. You can even make them ahead and store them in the refrigerator or freeze them. I made them at the same time I was working on my seafood and sauce for the stuffed crepes but if you’re not that coordinated in the kitchen, you can make the crepes first and just store them. You do have to keep a close eye on the crepes as they cook. Don’t get distracted. It’s much less stressful to make the crepes and then make the sauce. Both come together really fast so you’ll be out of the kitchen in a jiffy anyway.
Celebrity Chef Jernard Wells knows soul food. While a lot of his food is quite decadent, he also loves greens, and shared his wonderful southern greens recipe in a local interview. What's great about it is it can easily be modified to fit ZReboot. His original recipe calls for sugar, but by replacing the sugar with your favorite sugar substitute, you can still enjoy this delicious recipe.
This is not a “thick” quiche so you get to have a bigger piece. I made it a thin version so it cooks faster because no one wants to wait long for breakfast!
I'm thinking of starting a company called “Just Add Eggs.” Well, maybe I'm kidding but this just might be a theme for these breakfast casseroles. I made them all the same way.
Easy to make and freezer friendly, egg muffin cups make for a great grab-and-go breakfast. I love switching up ingredients – I’ll do bacon, swiss, onion and spinach one time. Ham, cheddar and broccoli. Sausage, mozzarella, tomatoes and mushrooms. The possibilities are endless!
Everybody needs the perfect recipe that uses up the little leftover bits of vegetables you have in the drawer. Instead of letting them go to waste, you can whip up this quiche. I served it for dinner. You can serve it for breakfast, lunch or dinner! Some people even like it room temperature or cold.
Breakfast. Lunch. Brunch or even a light dinner. You can even serve this as a side dish at a family event. Even the kids who don’t like veggies will like this one.
These crepes are very low carb and EASY to make. You can even make them ahead and store them in the refrigerator or freeze them. I made them at the same time I was working on my seafood and sauce for the stuffed crepes but if you’re not that coordinated in the kitchen, you can make the crepes first and just store them. You do have to keep a close eye on the crepes as they cook. Don’t get distracted. It’s much less stressful to make the crepes and then make the sauce. Both come together really fast so you’ll be out of the kitchen in a jiffy anyway.
These are not sweet crepes. These are savory ones to be filled as a lunch or dinner entrée. These make great family or dinner party food. You can make more than one batch for a party.
Okay. This seems so simple. Everyone wants a fast breakfast or snack. Your kids will be giddy with this as their breakfast or their after school snack.
This dish can be made with a myriad of veggies and with things like pepperoni or chopped, cooked bacon, any kind of cheese you like, or even with pesto or mustard.
When you go into ZReboot, we want you to really increase your fat intake. One thing we recommend is coconut milk and Chris, our VP of Anger Management came up with this tasty one!
Celebrity Chef Jernard Wells knows soul food. While a lot of his food is quite decadent, he also loves greens, and shared his wonderful southern greens recipe in a local interview. What's great about it is it can easily be modified to fit ZReboot. His original recipe calls for sugar, but by replacing the sugar with your favorite sugar substitute, you can still enjoy this delicious recipe.
This is a famous chili that probably should not even be called a chili. It was invented by two brothers who emigrated from Europe in the 1920’s. Of course, they lived in Cincinnati. When finished this will look sort of like chili but it’s served on spaghetti. There are no beans and it’s not spicy. It’s flavorful for sure, but not “hot.” Don’t let the list of ingredients throw you off.
This dish is very easy to make. All you have to do is brown the meat and then time adding the mushrooms. Walk away from your crock pot and dinner will cook itself.
Celebrity Chef Jernard Wells knows soul food. While a lot of his food is quite decadent, he also loves greens, and shared his wonderful southern greens recipe in a local interview. What's great about it is it can easily be modified to fit ZReboot. His original recipe calls for sugar, but by replacing the sugar with your favorite sugar substitute, you can still enjoy this delicious recipe.
I wrote this recipe up for 2 people but the sauce will feed four. So, you’ll either enjoy lots of sauce or have extras for two people. This is EASY and can be served at a dinner party.
Things like peppers are popular at Italian little plates restaurants. I’m offering you a recipe for mine here. Mine have a bit of an after-burner kick to them.
This colorful dish is super simple to make. You can include whatever assortment of veggies you like. I’ll give you a list of suggested options. You can serve this with something cooked on the grill; chicken, fish, or even steak.
This is a decadent side dish. When I serve it, people at the table often ask me why this tastes so unique, so we play “guess the secret ingredient”…. Answer is the nutmeg. This dish goes well at dinner parties and holiday celebrations. It makes a perfect side dish for your upcoming holiday dinner.
To keep this recipe super easy the ribs are done in the oven. You could adapt this recipe for cooking on the grill but the whole point of this is you don’t have to babysit the cooking process like you do with grilling.
What’s the difference between chili and taco soup? Broth, of course. There is more broth in taco soup is more so it’s thinner than chili. The internet tells me that chili is technically considered a stew. Go figure.
This is a famous chili that probably should not even be called a chili. It was invented by two brothers who emigrated from Europe in the 1920’s. Of course, they lived in Cincinnati. When finished this will look sort of like chili but it’s served on spaghetti. There are no beans and it’s not spicy. It’s flavorful for sure, but not “hot.” Don’t let the list of ingredients throw you off.
This dish tastes very much like Shrimp Scampi that you might order in an Italian restaurant. The addition of cheese takes it over the top in terms of BIG YUM.
Most folks think of chicken wings as being a guy thing and even a sport fan thing but anyone can love this dip! I served it as a breakfast buffet item and it was hands down the dish that got the most comments and compliments. I think it was because it was so unexpected. The comments came from men and women alike but I must admit the guys were the ones who went gaga over this.
This looks like a lot of ingredients, but you’ll see it’s sort of a dump and cook recipe. Not difficult at all. If you love making Asian food you probably have many of these ingredients in the house.
This chicken casserole will remind you of chilies Rellenos. If you like those you’ll be a big fan of this low-carb dish. Simple to put together and toss in the oven. And Voila! Dinner. I serve with slices of avocado on the side dusted with a bit of grated sea salt.
I love my acorn squash roasted with just butter in the center and a sprinkle of sea salt and pepper. But I know tons of people want brown sugar in the middle and more. So this version can satisfy the sweet tooth and add an optional spice/heat factor.
I designed this broccoli cheese soup for the average cook. It only takes a few minutes to chop the veggies and then put it in the pot and let the magic happen. All you have to do is stir it. How easy is that?
Anniversary chicken is a rather famous recipe. Been around a long time. I don’t have any idea, though, where the name came from. I made my own twist on this recipe. Most often it’s made with chicken breast. I made mine with chicken tenders.
Dieter Rebecca first had this warm and rustic side dish while in Ireland on a road trip in 1994. These mushrooms where in every Irish B&B Dieter Rebecca visited. She loved the recipe so much she recreated it for Plan Z! Hope you enjoy.
This dish comes together in a flash! You can also make it with steak or even seafood. When I get a hankering for pasta, I crave Chicken Alfredo. This one did it for me!
They say everything goes better with bacon. From the sounds coming out of my husband when he took his first bite I’d say that’s on target. He loved this dish.
This dishes coaxes out an abundance of flavor from the shrimp. Creamy, smooth, and slightly spiced your taste buds will light up with his lightened seafood recipe.
This tastes like a little bit of France in your home. This one has pasta in it so it hits Z3.5. If you make it without pasta you could have it earlier in Z3. All the directions will stay the same if you make the Z3 version simply omit the pasta.
Riley rocked her refrigerator to come up with this one. Riley says, "I was looking for a way to use up leftovers and winter in Nebraska is a great time for soups."
The only trick to coleslaw is to make it ahead, as the flavors need some time to develop. This one is just about as easy to make as the other stuff is to pour out of the jar. And healthier.
You can serve these as an appetizer, a party buffet food, a lunch or even as a dinner option. If you have never had Thai food and want an easy way to try it, this is a perfect dish.
Amatriciana is an Italian dish. Simple and traditional. I am calling this American Amatriciana because the Italian version is made with guanciale or pancetta. I make mine with good ole’ American bacon. This is one of my husband’s favorite dishes. I hope you love it too.
This is what I call cheating when I’m in a hurry. I use my favorite bottled Italian dressing as the marinade and everyone thinks I put so much effort into this really pretty dish.
Angela says, "I love pizza, so I was looking for alternatives. I was disappointed to find cauliflower crust is not much lower in carbs than a traditional pizza crust. I came across that recipe for a meatzza crust and was pleasantly surprised. It satisfied my pizza craving, and I could have a slice of pizza without needing a fork! For those pizza cravings, here’s a recipe for a meatzza crust."
What will take the longest with this dish is peeling and taking the shells off the shrimp. You want fresh shrimp though and I’ll teach you how to boil down the shells to make it super-tasty. A deeper flavor is the bonus.
This is a traditional Italian Dish that is known for spice. It’s also usually served over pasta so you’ll see that this one can be served as a stew in a bowl or over sautéed zucchini noodles.
This dish is Italian comfort food. I curl up on sofa with a bowl of this and watch a movie. You can go totally low-carb with this one and make it without the pasta. Tastes just as good. This also makes a great casserole addition to a pot luck party.
These meatballs are my take on an authentic meatball recipe from New York city. These actually have a cheesy element to them that make them super yummy. BIG YUM!
This dish is very easy to make. All you have to do is brown the meat and then time adding the mushrooms. Walk away from your crock pot and dinner will cook itself.
Today’s recipe is a really easy version of a summer, grilled chicken parmesan; only I changed it. Everyone talks about de-constructing recipes these days.
This makes a quick light appetizer that's pretty in the summer. Or it can be a side salad or even an Italian side dish to go great with grilled summer foods.
This colorful dish is super simple to make. You can include whatever assortment of veggies you like. I’ll give you a list of suggested options. You can serve this with something cooked on the grill; chicken, fish, or even steak.
This looks like a lot of ingredients, but you’ll see it’s sort of a dump and cook recipe. Not difficult at all. If you love making Asian food you probably have many of these ingredients in the house.
This is a very popular Chinese take out item that you can easily make at home. You can also follow these instructions and make it much lower carb than the one from the restaurant.
This is very much like kung pao chicken you’d find on an Asian menu. There is some zip to it but you can decide how spicy you’d like yours. Don’t be intimidated by the ingredient list. This comes together fast.
Take your tastebuds on a weeknight trip to Asia with this slightly spicy Chinese-inspired dish. You can easily substitute the chicken for either shrimp or beef.
I love peanut sauce with my Thai food. It feels like Asian comfort food. Don’t knock it til you try it. I thought it sounded really weird when I was younger but once I tried it I became a big fan.
Sea bass tastes like a buttery heaven. There is no butter on this fish but you'll swear there is as you eat it. This red curry sauce is NOT spicy. It's just flavorful.
This is a take-off of a famous, old, traditional menu. I've just skimmed all the fat out of it. I hope I didn't take away all the fun or the flavor in the process.
This is a wonderful potato casserole from the southeast part of France. Works great on a buffet too if you like room temp potatoes or have a chafing dish. For the LOWEST glycemic index, make this dish the day before you serve it.
This is an elegant meal you can serve to company or even just for a romantic meal at home. I served this with haricot vert (roasted French green beans). That kept the meal totally low carb.
One of my favorite French bistro dishes is chicken under a brick. I decided I had to figure out how to make it myself. Most places make it in a wood burning oven. I don't have one so I had to make adjustments. It worked. I hope you like it and enjoy it.
This tastes like a little bit of France in your home. This one has pasta in it so it hits Z3.5. If you make it without pasta you could have it earlier in Z3. All the directions will stay the same if you make the Z3 version simply omit the pasta.
This one is for the gourmet cooks in the group. You can do this with any standard mushrooms and make it less exotic but the gourmet cooks will appreciate the earthy flavor of the shiitakes.
This is the most-often requested recipe in my house. Whenever my husband is feeling happy, sad or anything in-between he’ll ask that I make “Wolfgang Chicken”. This dish is killer amazing!
A STRUCTURED, COACHED, DELICIOUS REAL FOOD DIET PROGRAM.
At Plan Z, we give dieters education, recipes, counseling, support and a patented homeopathic spray called the ZR50 Crave Control spray, designed to suppress the cravings and discomfort associated with dieting. Our goal is to educate consumers on how to eat as healthy as possible, without compromising taste and to teach dieters to lose weight – and keep the weight off. One round of Plan Z is 3-1/2 months long.
Our dieters lose an average of 31 pounds in the first 50 days, without exercise.
This is what our clients are saying...
Everyone comments about my weight loss and how I look like a totally different person from this time last year….Being a guy who has tried literally every other diet out there I’ve never lost as much weight as I did on Plan Z.Josh "Biggie" Ellinger, WKRR-FM Lost 250 pounds
I lost 30 pounds and have kept it off and my blood pressure is below 120/80 (I have never had the blood pressure reading I do now). Since I’ve lost the weight, I’ve said goodbye to some other things: sore knees, aching back, and a chronic foot problem. I attribute this all to losing weight on the Plan Z Diet.Rob Siems, KLAD-FM, Lost 30 pounds
[My doctor] had nothing but raving reviews for me. He said A+++++. Shook my hand three times and said he’s never seen a change like this in anyone….I don’t think I’ve ever seen him at a loss for words in the 25 years I’ve known him. He said that according to my numbers I’m healthier than some 25 year olds.Harry O'Neill, KLSS-FM, Lost 175 pounds
Thankfully, I found Plan Z by Zola and made a life-changing investment in myself. This is truly the first time I’ve been able to lose the weight and keep it off. The best part is that I’m not worried about gaining it back, because the education I received with Plan Z has taught me what was really keeping me fat!Aleese Fielder, KTFX-FM, Lost 45 pounds
In June of 2009, I was a mess. That’s me in the pink top. I’m sitting there thinking, “I wish I had shown up late for the family photo so I could have hidden in the back row. Then only my face would show.” That’s how much I disliked having my picture taken. As it turns out, having a front-row seat was a blessing in disguise. Seeing that picture made me vow to take control of my weight. I wanted my body back, even if it meant doing something drastic. I started dieting at 12 years old and have been working at it (in one form or another) ever since. I went to ridiculous measures to lose weight or stay thin. At age 15, I was so fed up with being fatter than other girls that I decided to eat every third day. At 16, I worked a job that required me to ride my bicycle across town all summer long. I worked two shifts so I had to do it twice every day. In between shifts I came home and had one single, solitary, fried egg and a glass of milk. One school year all I ate was a hot dog with no ketchup and a diet soda every day. Any of this sound familiar to you?
One year, at my job, my assistant went every day to a take-out joint and bought me a Chef Salad and a large diet Coke. That was my calorie consumption per day. On weekends I ate a half of a peanut butter sandwich per day and 3 diet orange sodas. Then, as I became more successful I started paying for diets.
I did Dietene, the “shakes only” plus 10 raspberries or half a banana a day diet that was prescribed by diet doctors. It’s the same diet that Oprah Winfrey did. She lost 40 pounds and on her show dragged her fat around in a wagon to show her point. I lost 52 pounds. Although I don’t know Oprah, she and I have yo-yoed in an almost identical concert ever since. She loses weight. I lose weight. She gains it back. So do I. The reasons I gain it back vary. The lack of long-term success stays the same.
I tried and failed on Atkins to Weight Watchers to Slim Fast, Acai Berry etc. You name it, I’ve done it. I spent 40 years and a small fortune dieting.
I even went to the Obesity Clinic at the University of Wisconsin. They studied me and declared my metabolism a disaster. Nothing left. They put me on experimental meds. Then the head of the department left and the program disbanded. I was left hanging. I went to an eating-disorder psychiatrist for 3 months. They even hypnotized me and found nothing wrong. I went to a dietician who reluctantly put me on a 750 calorie a day diet. After one month and a one-pound loss he resigned. I hired a trainer and worked with her 3 days a week for 7 years. No weight loss, but I sure got strong. I took Phen-Fen for 18 months before it had that nickname and before they found out it could kill you. They came and found me two years later to get my heart tested. I was fine, but it was not a success for me. I had only lost 8 pounds in all that time.
Then there are the diets I didn’t do: Jenny Craig, Nutra-Systems, and Seattle Sutton. Anything that required me to buy pre-packaged food, frozen, shrink-wrapped and shipped to me in boxes was out of the question. I figured with those, that as soon as the boxes quit coming, and I had to go back to regular food, the weight would come back.
It made no sense to do a “regular” diet again. I didn’t know what to do, but I was intent on doing one more diet. I got hold of an old diet with some ideas that made sense then my husband discovered an obscure book about obesity written by a science writer and targeted at doctors. I watched the book’s author deliver a mind-blowing lecture on why we get fat. The author convinced me that most of the diet advice we have been sold and told for decades is wrong. At last, I was connected to some credible, brand new weight loss information. For the first time in my life, I knew why I got fat, and more importantly, what to do about it. This is when I started designing a new way to diet and developed a new mindset about eating. I dropped 28 pounds in a little over five weeks and I kept it off. My doctor took me off my blood pressure meds and the weight kept coming off.
I know what you’re going through. I’ve lived through more than my fair share of dieting horror stories - but you don’t have to make the same mistakes I did.
Today Plan Z has dieters in over 42 states and ten countries. The reason our program is so successful is that I’ve taken the education that I’ve learned along with all of my diet failures and have developed a program that truly works.
YES! If you are overweight and struggling with obesity related health issues then you’re covered.
You can pay for Plan Z with your HSA or FSA card, or you can order Plan Z and get reimbursed through your insurance company.
HSA/FSA Debit Card:
You can use your HSA (Health Savings Account) or FSA (Flexible Spending Account) debit card to pay for Plan Z as long as it has a MasterCard or Visa logo on it. Order online just like you would with a regular credit card. Keep a copy of your packing slip for your records.
Health Insurance Reimbursement:
If you have an obesity related illness and your doctor recommends you lose weight, Plan Z is likely covered by your insurance. Ask your doctor to give you a letter of medical necessity on their letterhead saying they recommend Plan Z. Click here to download a sample form of what the letter should look like. Or you can have them fill out this form. Take both forms to your doctor and let them decide which one they prefer to use. Submit the paperwork and your Plan Z packing slip to your insurance company for reimbursement.
All insurance coverages are different, so check with your insurance provider for more info or call us at 800-255-9853.
This two day phase is your time to say goodbye to all the foods you’re going to miss while on ZReduction. You’ll also start taking your ZR50 Crave Control spray. It takes a couple of days for the formula to kick in, so by starting the diet with a binge you won’t be hungry when you start reducing. Don’t worry, the weight comes off fast.
Phase 2: ZReduction
Follow the rules and the weight drops off.
ZReduction lasts for 48 days. You will eat lean meats, fresh fruit and non-starchy veggies. You will avoid heavy fats, complex carbs and sugars. The ZR50 Crave Control spray manages your cravings for sweet and fatty foods. Hunger like you experienced on other diets is a thing of the past.
Once you stop eating processed foods and start eating real food, your insulin levels begin to normalize. Your fat cells can release fatty acids into your bloodstream. This stored fat contains calories you ate years ago but your body never used.
Once stored fat is able to be released, your body will happily burn it; without exercise. Plan Z shows you how.
Phase 3: ZReboot
Eat like royalty without gaining the weight back.
Over the next six weeks on ZReboot, your food choices expand. Your calorie intake increases. You’ll eat, drink and merrily maintain your weight, and you’ll have the secrets to getting yourself back in check if you start to weave off track.
We teach you what to eat going forward – and why. You’ll discover the pitfalls of the processed food industry and what to watch out for. You’ll be amazed how much food your body can handle with no weight gain. ZReboot proves to you, through your own experience, that Plan Z works – and it works for the long haul. At the same time, you’ll discover your relationship with food can be fun. No more guilt trips. No more back slips.
Phase 4: ZLife
Your thinner future.
Phase four of Plan Z is called ZLife, and yes, it can last indefinitely. You can eat what you want, but you won’t crave the foods that make you fat. You will have new, lifelong habits that will keep you thin. Imagine feeling in control of your body again and knowing your life of dieting is in your past. You’ll know what foods your body is sensitive to, and you’ll know how to course correct if you start to gain.
Our goal is to help you never think about dieting again. You will love the way you look and feel; and you’ll have more love to give your family. Plan Z is an eating plan for the rest of your life.
It made no sense to do a “regular” diet again. I didn’t know what to do, but I was intent on doing one more diet. I got hold of an old diet with some ideas that made sense then my husband discovered an obscure book about obesity written by a science writer and targeted at doctors. I watched the book’s author deliver a mind-blowing lecture on why we get fat. The author convinced me that most of the diet advice we have been sold and told for decades is wrong. At last, I was connected to some credible, brand new weight loss information. For the first time in my life, I knew why I got fat, and more importantly, what to do about it. This is when I started designing a new way to diet and developed a new mindset about eating. I dropped 28 pounds in a little over five weeks and I kept it off. My doctor took me off my blood pressure meds and the weight kept coming off.
