Comfort Food

A good old American favorite with a Mexican twist.

This dish tastes very much like Shrimp Scampi that you might order in an Italian restaurant. The addition of cheese takes it over the top in terms of BIG YUM.

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.

Most folks think of chicken wings as being a guy thing and even a sport fan thing but anyone can love this dip! I served it as a breakfast buffet item and it was hands down the dish that got the most comments and compliments. I think it was because it was so unexpected. The comments came from men and women alike but I must admit the guys were the ones who went gaga over this.

This soup can be served hot or cold.

Tastes very much like the traditional version but this one doesn’t include higher carbohydrate vegetables like carrots and potatoes. Still quite delightful, though. Brings back memories of grandma.

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

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

Celebrity Chef Jernard Wells knows soul food. While a lot of his food is quite decadent, he also loves greens, and shared his wonderful southern greens recipe in a local interview. What's great about it is it can easily be modified to fit ZReboot. His original recipe calls for sugar, but by replacing the sugar with your favorite sugar substitute, you can still enjoy this delicious recipe. 

A rich and easy cream of mushroom soup.

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

Tomato basil soup is very easy to make. It comes together in a flash. The addition of cooked chicken elevates it to a one bowl meal.

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.

These crepes are very low carb and EASY to make. You can even make them ahead and store them in the refrigerator or freeze them. I made them at the same time I was working on my seafood and sauce for the stuffed crepes but if you’re not that coordinated in the kitchen, you can make the crepes first and just store them. You do have to keep a close eye on the crepes as they cook. Don’t get distracted. It’s much less stressful to make the crepes and then make the sauce. Both come together really fast so you’ll be out of the kitchen in a jiffy anyway.

This is a great comfort food. Make a big pot and pack it up for lunches on future days for a nice hot meal on a cold 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. She taught me as a small girl to make apple crisp so I did it often. This also makes a wonderful little breakfast the next day.

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.

I came up with this recipe at the end of summer. I took what I call an “inspiration” recipe and Zolified it so we can enjoy it. It’s really tasty. 

This lasagna has no noodles. Standing in for the noodle layers are zucchini sliced the long way.

My husband loves shrimp and grits. His mother was from Arkansas and they ate grits often. Trouble is grits are very high carb. Traditional grits are made from cornmeal. I took an inspiration recipe and came up with my own version of shrimp and grits. There is just enough corn in here to help you get the corn flavor without the cornmeal. And there’s enough cheese in here that even though you’ll be using almond meal (aka almond flour) for your grits base, you won’t taste the almond.

This is a famous chili that probably should not even be called a chili. It was invented by two brothers who emigrated from Europe in the 1920’s. Of course, they lived in Cincinnati. When finished this will look sort of like chili but it’s served on spaghetti. There are no beans and it’s not spicy. It’s flavorful for sure, but not “hot.” Don’t let the list of ingredients throw you off.

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.

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

For all you cabbage lovers out there, this recipe is a ZReduction take on a German classic. While you can whip this dish up in about 30 minutes, red cabbage tastes sweeter the longer you cook it -- so if you are on ZReduction and like your cabbage a little sweeter, cook it low and slow until the flavors mellow and meld to your liking.

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).

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.

This soup is super easy to make.  If you are a fan of southern food this will hit the spot.

These meatballs are my take on an authentic meatball recipe from New York city. These actually have a cheesy element to them that make them super yummy. BIG YUM!

Talk about easy to make. This soup is done in a flash. If you’re like me you’ll make a triple batch. You can freeze the portions and just add shrimp bits when you go to serve it.

When you need some serious cold weather comfort food, ratatouille hits the spot. This shortcut ratatouille-inspired recipe was submitted by dieter Angela. She Zolafied the original recipe and created a delicious ZReduction veggie sauté that can be made in less than half the time of a traditional ratatouille.

This recipe is compliments of Dieter Rose. Rose loves cooked cabbage and this does the trick for her. You can take this to work cold and reheat in the microwave too.

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!

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!

What’s the difference between chili and taco soup? Broth, of course. There is more broth in taco soup is more so it’s thinner than chili. The internet tells me that chili is technically considered a stew. Go figure.

This dish can be made a day ahead and reheated.

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.

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

What better time to have a spicy chili than when I am in lockdown, practicing social distancing. 

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.

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 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.

You have a hankerin’ for Fried Chicken? This will fit the bill.

I had a hankering for bacon. My husband wanted mushroom soup. And this recipe was born.

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!

Serve this at your next family event instead of potatoes and you’ll save 30% of the carbs.

Can be a vegetarian entrée or a side dish. SUPER Yummy because as the squash bakes it becomes sweet.

Chris’s cousins sent us a HUGE box of fruit as his get well wish. There are only two of us, so in order to use the fruit I have had to get creative! Oh, my, these are yummy!

This is a yummy, satisfying soup.

Talk about comfort food. This is the pure definition. Thankfully fat doesn’t make you fat so you can eat this at parties and not feel the guilt.