Comfort Food

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.

Talk about easy to make. This dish is done in a flash. If you’re like me, you’ll make a triple batch of the tomato base. You can freeze the portions.

This is a great crock pot recipe. Super simple but really tasty.

I don’t eat potatoes very often but these are worth the splurge a few times a year. The yellow potatoes they are made from in my recipe are lower in carbohydrates than a Russet potato, so that’s a bonus, too.

A very quick and simple family dinner.

This award-winning chili recipe won best Verde Chili by the International Chili Society in 2018. "Texas Chuck," the creator of this awesome recipe, made this chili using Mild Bills Spices (in case you're trying to get his authentic flavor).

Talk about easy to make. This dish is done in a flash. If you’re like me, you’ll make a triple batch of the tomato base. You can freeze the portions.

This is a wonderfully moist meatloaf. It has a kick from the Cajun spices but not all that much and you can adjust according to taste. This transports well to work.

This is a throw it together FAST meal for any weeknight. It is not a spicy dish but you can if you wish, add hot sauce at the table for a little extra zing.

A good old American favorite with a Mexican twist.

We were really happy with the way it turned out and I think you could adjust the seasonings to your own taste if you want more garlic or more salt, etc.

Pasta doesn’t have to be banned from ZLife. You just need to limit it and monitor how you use it. If you keep in mind that a FULL portion is a half cup cooked you’re on the right track. And just eat it on a special occasion.

We made this during a snow storm, the taste took off the chill of the day.

There’s something about the potential of smelling apples baking with cinnamon and nutmeg that conjures up fond memories of my mother in the kitchen.

It may not feel like it here in Chicago, but spring and asparagus season are just around the corner. Gear up with this flavorful soup.

I have designed several chili recipes for Plan Z. This is one of those that is very straightforward and simple. It doesn’t even have a lot of ingredients.

I remember my first introduction to scallops like it was yesterday. As I took my first bite and swooned I knew these were to become a new favorite.

I love to take the leftover turkey and transform it into something different. French comfort food. BIG YUM.

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.

This dish can be made with chicken or is a perfect way to use up leftover turkey from the holidays.

This tastes amazingly like gooey apple pie! This is delightful. Just like Grandma used to make.

This is fast to make and is a wonderful comfort food addition to your recipes.

I’ll admit it. I found this inspiration recipe online. I did not have to change it up much to Zola-fy it..it is soooo good!

You’ll think you’re eating at an Italian Grandma’s house when you taste this.

We have to thank Dieter Claire for inventing this recipe. She modified the fruit parfait recipe and developed a strawberry "ice cream" recipe and this recipe with frozen mandarin oranges. She says, “it’s like an orange creamsicle.” YUM!

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.

With this recipe, I’ve included about 25% of the pasta that would be in most similar recipes. That’s a big secret. Just cut it back. You won’t miss it. This casserole focuses on the veggies, the protein and the sauce.

When I was young I loved going to Chi Chi’s and ordering the chimichanga. Now that I know all the carbs from the tortilla it was wrapped in are a bad idea, I decided to make a lower carb casserole version.

I love this soup. You can make this with leftover turkey and have a colorful way to use your extras.

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.

Orzo is a wonderful, tiny pasta. This is the most requested side dish recipe I get from dinner guests–but watch your portion size. Enjoy!

This meal is good for breakfast, lunch or dinner. With a side salad it makes a nice brunch offering too!

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 recipe makes a yummy vegetarian lunch or side dish to go with a protein. I also put it in Zola to GO! because it can travel to a buffet.

This stew will contain your meat and vegetable portion, serve with salad greens for a complete meal.

This is elegant comfort food. It’s sort of like the American version of the French dish called Coquille St. Jacque.

This dish can be made a day ahead and reheated.

Fennel has a distinct flavor, but when it's roasted, the flavor mellows. If you like fennel, this recipe is great, and it's very easy to make.  

Feels just like you are eating in the French countryside.

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.

A rich and easy cream of mushroom soup.

This casserole tastes just like a zippy chicken enchilada without the major carbohydrate intake.

Two things I love about living mid-South: fried green tomatoes, and tomato pie.

This meatloaf makes six servings. When you serve it, remember that your crunch item is already included, so no breadstick or crackers with this meal.

This is a remake of Beef Bourguignon. Who can resist this traditional French dish? So lush-tasting. It just about melts in your mouth.

You know how you can eat mac and cheese and not even use your teeth? This had the same result. BIG YUM!

It’s all the rage in the big city. Have a runny egg on top of your burger. Well, you can do that in ZReduction too! I just ate mine and I’m stuffed!

Pierre Franey was a cooking hero of mine. He was the original “60 Minute Gourmet.” I adapted this recipe from one of his and turned it into a wonderful diet meal.

Dieter Jessica made this meal on one of her first days of ZReduction. It was so delicious she wanted to share it with everyone.

This dish is easy to put together. The spouse or the kids can help chop and it comes together fast. You can be doing other things while your dinner bakes in the oven. Makes great leftovers, too.