Diet types

The Zone Diet
The Zone diet is a diet primarily advocated by Barry Sears in a number of books and publications. The Zone diet isn’t specifically a fat reduction diet, nevertheless many zone diet followers find that they actually manage to lose a few pounds when following it.
The main theory of the Zone Diet is that if you were to gain control of the levels of insulin and glucogen (two hormones), then your body releases eicosanoids which, as a consequence puts your body in a state of equilibrium that is a lot more healthful than usual, which followers of the diet, refer to as '"he zone".
Sears claims that a body that is in 'the zone' is working at its most efficient and, as a consequence, does not need to convert surplus energy to fat.
The most valuable method of the diet is to control the precise ratio of carbs to proteins, and to take high levels of Omega 3 and omega 6.

Jos 2-Cheese Meatloaf Recipe

	Category	Beef Recipes
	Views	61
	Ratings	0

Ingredients And Procedures

2 lb Ground beef - lean

1/4 c HP Fruity Sauce

1 c Saltine crackers - crushed

2 tb Worcestershire sauce -

Lea & Perrins 1/4 c Ketchup

2 tb Prepared mustard

1 ts Celery salt

1 ts Onion salt

1 ts Garlic salt

2 Eggs - large

1 c Onions - diced

1/2 c Green olives - sliced fine

1 ts Tarragon leaves

1/4 c Parmesan cheese - grated

2 c Monterey Jack cheese

Contributed to the echo by: Fred Towner Originally from: Fourth Prize winner in the Calgary Sun's Great Meatloaf Recipe Search. Submitted by Jo Vandevelde - Calgary Sun Monday, June 4, 1990 Jo's 2-Cheese Meatloaf - Fourth Prize Preheat oven to 350F. Mush first 14 ingredients together by hand until well mixed and put into a bread pan. Stick knife in three places so meatloaf cooks evenly. Bake for 30 minutes. Increase heat to 400F for 20 minutes. Remove from oven and drain juice from pan. Sprinkle all the Monterey jack cheese evenly over the top of the meatloaf and return to oven for 15 to 20 minutes or until the cheese starts to bubble. Watch carefully so cheese doesn't burn. The meatloaf will have shrunk enough so that the cheese melted over all sides gives a frosted effect. Servings: 8

Rate this recipe!

Post this recipe to your site

<h1>Jos 2-Cheese Meatloaf</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 lb Ground beef - lean <P>1/4 c HP Fruity Sauce <P>1 c Saltine crackers - crushed <P>2 tb Worcestershire sauce - <P>Lea & Perrins 1/4 c Ketchup <P>2 tb Prepared mustard <P>1 ts Celery salt <P>1 ts Onion salt <P>1 ts Garlic salt <P>2 Eggs - large <P>1 c Onions - diced <P>1/2 c Green olives - sliced fine <P>1 ts Tarragon leaves <P>1/4 c Parmesan cheese - grated <P>2 c Monterey Jack cheese <P>Contributed to the echo by: Fred Towner Originally from: Fourth Prize winner in the Calgary Sun's Great Meatloaf Recipe Search. Submitted by Jo Vandevelde - Calgary Sun Monday, June 4, 1990 Jo's 2-Cheese Meatloaf - Fourth Prize Preheat oven to 350F. Mush first 14 ingredients together by hand until well mixed and put into a bread pan. Stick knife in three places so meatloaf cooks evenly. Bake for 30 minutes. Increase heat to 400F for 20 minutes. Remove from oven and drain juice from pan. Sprinkle all the Monterey jack cheese evenly over the top of the meatloaf and return to oven for 15 to 20 minutes or until the cheese starts to bubble. Watch carefully so cheese doesn't burn. The meatloaf will have shrunk enough so that the cheese melted over all sides gives a frosted effect. Servings: 8 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.find-a-recipe.co.uk" title="Free recipe">free recipes</a>