Entrees

This is a rather long recipe because there are three parts but, believe me, this is so EASY. It's a great meal for summer and all year long.

This is my take on an interesting combination of Asian and Italian. I don’t often think to use pasta as part of an Asian dish but this combination came together quite well.

A burger with a little zip to it.

For this recipe let's get out the grill. This pasta sauce tastes so fresh. It's really worth the effort to grill the veggies.

There's a thing called a "fresh" sauce in Italian cooking. It just means the ingredients are fresh and you never heat them up.

I went a bit nuts the other day and made up this version of a spicy mashed yam. Whenever I get a hankering for mashed potatoes I go get yams.

This recipe was contributed by Plan Z dieter David. Zola says keep the portion small to keep your carb count down.

This recipe is SUPER simple and SUPER BIG YUM! I don’t crave potatoes anymore but I can develop a craving for this stuff!

Today’s recipe is great for warm weather. Eating fruit with meat just feels like summer. You can bake or grill this pork loin. You can serve the chutney warm, room temp or cold.

Who doesn’t love grilled cheese? Yum!

This dish can be made a day ahead and reheated.

My favorite pasta is papardelle. I don’t have pasta very often (maybe 4 times a year at most) so when I do, I go all out and do a cream sauce to counteract the glycemic uptake of the pasta.

This is a lovely twist on a regular pork loin roast. There is little honey in this and by Z3.5 your liver is operating properly again and will tolerate this bit of natural sugar with no problem.

You can make these with chicken or you can make it with leftover turkey from the feast, pork roast that has been chopped up or shredded or even cooked ground sirloin.

I adapted this dish from one I saw in a recipe site. I had to change it quite a bit to “Zola-fy” it but it was just so decadent and creamy I had to share.

This offering is going to involve two recipes. One for chicken kabobs and one for Italian sausage kabobs. Both use the same glaze. You can make both flavors or choose one.

This dish can also be made with leftover turkey from a holiday party.

This makes a really nice Mexican Mole. It’s authentic. It has a lot of ingredients but don’t let that intimidate you. It’s really very easy to make.

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.

What a great alternative to a hamburger! Big Yum!