Comfort Food

When you get into the second portion of ZReboot you can start to experiment with a little more carbohydrates. Try this at week 4 – 6 of ZReboot and see how you do.

This is a yummy, satisfying soup.

Dieter Rebecca first had this warm and rustic side dish while in Ireland on a road trip in 1994. These mushrooms where in every Irish B&B Dieter Rebecca visited. She loved the recipe so much she recreated it for Plan Z! Hope you enjoy.

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!

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

Serve in soup bowls with a protein of choice. In Z2 this is your veggie portion. You can have plain salad greens on the side if you need more. It’s very filling though.

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.

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

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.

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 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.

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.

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.

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.

I’m Irish, so beef stew was a staple in our family. Trouble is there are so many carbs in most beef stew recipes. So with this recipe I have adjusted it to keep the carbs lower and introduce some other veggies that are lower carb to the mix.

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.

Cooking does not have to be complicated. In this recipe Chef Josh shows us how to make a simple and delicious puree using butternut squash. Easy. Decadent. Delicious.

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!

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. 

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

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

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.

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

This dish can be made a day ahead and reheated.

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

A good old American favorite with a Mexican twist.

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

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.

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!

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.

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!

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!

This soup can be served hot or cold.

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 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.

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 chicken casserole will remind you of chilies Rellenos. If you like those you’ll be a big fan of this low-carb dish. Simple to put together and toss in the oven. And Voila! Dinner. I serve with slices of avocado on the side dusted with a bit of grated sea salt.

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.

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.

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 is a “Whopper” of a meatloaf, designed to taste like the famous burger. I hope you enjoy.

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

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

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.

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

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

Light and dreamy. If you like pumpkin you’ll love this smooth and easy dessert.

This will taste pretty darn official!