Comfort Food

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.

A rich and easy cream of mushroom soup.

A delightful chicken dish that tastes very French. This is super easy to make and dieters are enjoying it all over the country.

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.

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 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. 

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

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

You could call this the “adult version” of Sloppy Joes.  It does have some ZIP to it. Don’t be intimidated by the length of the ingredients list. The recipe is worth it. And you probably have most of these ingredients in your pantry.

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

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.

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

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

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.

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.

"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.

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

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

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.

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.

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

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.

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!

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 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.

A traditional Italian meal made the Plan Z way. My husband declared this one of his favorite meals of the year.

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.

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.

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).

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

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.

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.

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.

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

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.

This dish is Italian comfort food. I curl up on sofa with a bowl of this and watch a movie. You can go totally low-carb with this one and make it without the pasta. Tastes just as good. This also makes a great casserole addition to a pot luck party.

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.

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

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

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.

At first you’d think chimichangas would be high carb. The good news is they have low carb tortillas at the grocery store that taste the same as the traditional. Look for the low carb versions.

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.

Made this tonight and was very happy with it – it would count as your vegetable and your meat although you could definitely add a green salad. I found it to be very filling.

This will taste pretty darn official!