Diet info

The Zone Diet
The Zone diet is a weight loss program first advocated by Barry Sears in a series of books. The Zone diet isn’t exactly a weight loss diet, but many zone diet followers claim that they really seem to lose a few pounds by following this system.
The supposed science behind the Zone Diet is that if you limit the secretion of two important hormones, (insulin and glucogen), then your body releases eicosanoids which puts the body in a balanced state that is an awful lot more healthy than it normally is, which followers of the diet, refer to as '"he zone".
Sears states that if you get into this 'zone', your body is working at its most efficient and, as a result, does not convert energy to unsightly fat.
The main process of the diet is to keep tight control over the exact ratio of carbohydrates to proteins, and to ensure you get increased amounts of Omega 3 fish oils.

Light& Easy Lasagna Recipe

	Category	Pasta Recipes
	Views	1955
	Ratings	5

Ingredients And Procedures

3 md Onions, chopped

3 Garlic cloves, finely

-chopped 56 oz Italian-style plum tomatoes,

-undrained 24 oz Italian tomato paste

1 c Chopped fresh parsley

2 ts Dried leaf oregano, crushed

1/2 ts Dried leaf thyme, crushed

1/2 ts Dried marjoram, crushed

1/2 ts Freshly ground pepper

1/2 lb Lasagna noodles

1 lb Part-skim ricotta cheese

1/2 lb Part-skim mozzarella cheese

2 oz Imported Parmesan cheese,

-grated

1. Put onions and garlic in large saucepan. Cook,

covered, over low heat until tender, adding a little water if necessary to prevent scorching. Add tomatoes, tomato paste, parsley, oregano, thyme, marjoram and pepper. Simmer, covered, stirring occasionally, about 2 hours.

2. Cook lasagna noodles in boiling water until al

dente, about 12 minutes. Drain in colander; rinse with cold water. Drain well. 3. Heat oven to 350 degrees. Cover bottom of lightly

oiled 13 by 9-inch baking dish with 1/4 of the sauce. Add layer of lasagna noodles. Top with 1/3 of the ricotta cheese, then 1/3 of the mozzarella. Sprinkle with 1/4 of the Parmesan cheese. Cover with 1/4 of the sauce. Repeat procedure 2 more times. Sprinkle remaining Parmesan cheese on top. 4. Bake until sauce is bubbly and cheese is melted,

about 45 minutes. Let stand 10 minutes before serving. Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking

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<h1>Light& Easy Lasagna</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>3 md Onions, chopped <P>3 Garlic cloves, finely <P>-chopped 56 oz Italian-style plum tomatoes, <P>-undrained 24 oz Italian tomato paste <P>1 c Chopped fresh parsley <P>2 ts Dried leaf oregano, crushed <P>1/2 ts Dried leaf thyme, crushed <P>1/2 ts Dried marjoram, crushed <P>1/2 ts Freshly ground pepper <P>1/2 lb Lasagna noodles <P>1 lb Part-skim ricotta cheese <P>1/2 lb Part-skim mozzarella cheese <P>2 oz Imported Parmesan cheese, <P>-grated <P>1. Put onions and garlic in large saucepan. Cook, <P>covered, over low heat until tender, adding a little water if necessary to prevent scorching. Add tomatoes, tomato paste, parsley, oregano, thyme, marjoram and pepper. Simmer, covered, stirring occasionally, about 2 hours. <P>2. Cook lasagna noodles in boiling water until al <P>dente, about 12 minutes. Drain in colander; rinse with cold water. Drain well. 3. Heat oven to 350 degrees. Cover bottom of lightly <P>oiled 13 by 9-inch baking dish with 1/4 of the sauce. Add layer of lasagna noodles. Top with 1/3 of the ricotta cheese, then 1/3 of the mozzarella. Sprinkle with 1/4 of the Parmesan cheese. Cover with 1/4 of the sauce. Repeat procedure 2 more times. Sprinkle remaining Parmesan cheese on top. 4. Bake until sauce is bubbly and cheese is melted, <P>about 45 minutes. Let stand 10 minutes before serving. Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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