Comfort Food

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.

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

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.

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.

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 will taste pretty darn official!

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!

When I was a kid my father traveled a lot. When he was gone, sometimes my mom would let us just fry up some hamburger meat and add a can of Campbell’s baked beans. We called it bean hash. I loved it.

One of my favorite Cajun meals is chicken mamou. Mamou in Creole is basically grandma. So this is “grandma('s) chicken.”

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.

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.

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

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.

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

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.

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

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!

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

Everyone has their Thanksgiving traditions; especially when it comes to food. Do you ever think about breaking tradition and making something different?

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

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.

With the winter months peeking over our shoulder this hearty soup will shake off the chill while the leaves are still falling. ZTeam coach Grace made this at home and enjoyed it so much she wanted to share it with the Plan Z community!

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 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.

A rich and easy cream of mushroom soup.

This is a meaty chili with some veggies tossed in for crunch factor. Makes a satisfying lunch.

A no sugar variation of my caramelized pears recipe. Still very yummy!

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

"My mom wasn’t a cook which I think I’ve told you, so when she made pork chops she would put them in a dish, pour French onion soup (Campbell’s from a can) over them and serve it with applesauce.

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.

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.

Everyone loves pumpkin, right? Well, how about a tea bread that’s made with pumpkin? Sort of like banana bread. Or even make it with sweet potato puree.

My husband loves these so much he asks for them probably 4 times a week and has even begun making them himself! They taste every bit as good as regular onion rings without the breading.

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.

This is an easy preparation with a homey vibe, when you want comfort food this is a sure bet.

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.

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.

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

A very quick and simple family dinner.

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.

This is a classic Italian dish. The one you order at Olive Garden will have WAY more pasta than this dish will have. That’s okay. The shrimp are the real star of this dish. Plus, you’ll be better off without all that starch. 

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.

This is a great Zola to Go! dish, perfect for those cold days for lunch.

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.

You can have your stroganoff and eat it too! Most stroganoff recipes are served over rice or a big pile of noodles. You don’t have to do that. You have other choices.

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!

Dieter Claire invented this recipe by modifying the fruit parfait recipe and adding extra frozen strawberries. She says, "it's as close to ice cream as you can get." We agree.

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.

This is a simple chili. It’s a takeoff from an old Betty Crocker recipe. Can’t get much simpler than that!

As the weather gets colder and the nights get longer this makes a wonderful soup. Or if you get a cold while on Plan Z this might be just the ticket!