Entrees

A traditional holiday classic.

The sweetness of the apricot jam combined with the mild bite of the fresh, cracked black pepper corns and the smokiness of the ham make for a savory combination of flavors.

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!

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.

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 is an expensive entrée. It’s one of those offerings that should probably be saved for a special occasion.

I wrote this recipe up for 2 people but the sauce will feed four. So, you’ll either enjoy lots of sauce or have extras for two people. This is EASY and can be served at a dinner party.

Things like peppers are popular at Italian little plates restaurants. I’m offering you a recipe for mine here. Mine have a bit of an after-burner kick to them.

I ordered this dish at a restaurant in town. It was so good I said, “I have to figure out how to make this myself!” It was that wonderful.

This is a wonderful potato casserole from the southeast part of France. Works great on a buffet too if you like room temp potatoes or have a chafing dish. For the LOWEST glycemic index, make this dish the day before you serve it.

This is not a “thick” quiche so you get to have a bigger piece. I made it a thin version so it cooks faster because no one wants to wait long for breakfast!

This colorful dish is super simple to make. You can include whatever assortment of veggies you like. I’ll give you a list of suggested options. You can serve this with something cooked on the grill; chicken, fish, or even steak.

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 is a decadent side dish. When I serve it, people at the table often ask me why this tastes so unique, so we play “guess the secret ingredient”…. Answer is the nutmeg. This dish goes well at dinner parties and holiday celebrations. It makes a perfect side dish for your upcoming holiday dinner.

To keep this recipe super easy the ribs are done in the oven. You could adapt this recipe for cooking on the grill but the whole point of this is you don’t have to babysit the cooking process like you do with grilling.

This comes together fast and easy yet it is fancy enough to serve to company. I just drooled over my dinner!

It may be grilling season, and for some it’s ALWAYS grilling season.  Maybe you don’t have access to a grill, or maybe you just don’t want to fire that grill up but want to feel like you’re eating grilled food.  At least sort of. So, here’s my rendition of baked kebabs. Of course, you could grill these but let’s look at a baked option.

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.