Gourmet

Many people think the Thanksgiving turkey dinner is the most intimidating meal to make. It's not. Here's some rules to follow.

I love a steak while I am on Plan ZReduction. I have pretty much perfected my technique using a cast iron skillet but learned this method by asking a French restaurant how they did theirs.

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.

When I made it the other night one dinner guest declared it “Birthday Cake Good.” Which means...who needs birthday cake when you can eat this kind of Big YUM stuff!

This Leek Tart makes for a lovely dish cut into wedges and served on a holiday buffet. You can also enjoy this as a light entrée with a salad.

My husband found this recipe and made it for me. It was delicious! I hope you enjoy it as much as we did.

This is one dish I never thought I could pull off for ZReduction. But here it is! And it's delicious.

A tasty fruit salad that is a breeze to make and a unique way to round out a meal. 

If you don’t use liquor in your cooking you can leave that out. You can also flavor them with stevia flavorings. You could have coconut, vanilla or other flavors.

Since leafy greens are unlimited you can double (or triple) the amount of greens used in this recipe if you want to make it stretch.

Caramelizing onions makes the natural sugars in the onion come to the forefront. No more bold onion taste. Just dreamy flavor.

Most crème brulee recipes call for caramelizing sugar on top of the custard. I love that, but the sugar is too much. So, in this case, I made up a simple strawberry sauce to go on the top instead.

This dish made a wonderful lunch salad entrée in our Plan Z kitchen. I think it would be GREAT as an appetizer at a cocktail party, too.

This is my favorite new creation. I think I have made this three times in the last two weeks and that’s pretty much a record for me.

Cooking does not have to be complicated. In this recipe Chef Josh shows us how to make a simple and delicious puree using butternut squash. Easy. Decadent. Delicious.

These are delightful little jellies. They taste so French and so fresh! Not like those little gum-balls you can buy at the candy store.

The first time I made this, I put it on top of a wedge salad...and felt like I was eating dinner in a steakhouse. It's that good.

This is an easy and tasty meal that comes together in a jiffy. Big Yum!

Sinfully delicious...with only three ingredients.

Raspberry coulis is often used by dessert chefs to decorate your dessert at a restaurant. They put a swirl of it on your plate or maybe drizzle it over the top of the dessert. You can be fancy or plain as you wish.

"Little plates" restaurants have become all the rage. At two different Chicago restaurants I ordered a mushroom dish that I loved so much I had to figure out how to make it.

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 dish was created by our very own ZTeam member, Damian.

We had a big party the other day. I wanted to serve several items that are approved on Plan Z. This beef recipe can even be eaten on the ZReduction portion of the diet.

A delightful chicken dish that tastes very French. This is super easy to make and dieters are enjoying it all over the country.

This is a lovely option for a family gathering. Healthy Happy Holidays come to mind or a small party.