Comfort Food

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.

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.

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

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.

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.

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

If we had a gourmet comfort food category this recipe would be the first one. Its easy to make, very satisfying, and tastes delicious. A great meal for a rainy day.

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

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!

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.

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!

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.

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 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 makes this Zola lasagna is a reasonable amount of pasta. Most lasagna recipes run at least 3 or 4 layers of noodles. This one has 2. And I promise, you won’t miss the other two layers.

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’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.

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.

"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 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.

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.

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.

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!

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 is a yummy, satisfying soup.

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.

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

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

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.

A very quick and simple family dinner.

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

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

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. 

When you are in the ZReduction portion of Plan Z you will not be eating the skin of the chicken or any of the dark meat. Breast meat only.

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.

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.

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 unique way to stuff a chicken! From our dieting friend from Canada…Loretta.

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!

Angela says, "I love pizza, so I was looking for alternatives. I was disappointed to find cauliflower crust is not much lower in carbs than a traditional pizza crust. I came across that recipe for a meatzza crust and was pleasantly surprised. It satisfied my pizza craving, and I could have a slice of pizza without needing a fork! For those pizza cravings, here’s a recipe for a meatzza crust."

A good old American favorite with a Mexican twist.

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.

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.

This dish can be made a day ahead and reheated.

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.

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

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

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.