Comfort Food

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.

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

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.

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).

For a change of pace you can try a unique meatloaf. This one comes with an optional extra sauce in case you want to really ramp up the flavor.

This tastes a lot like my mom’s bean soup with the addition of tomato and zucchini.

This dish comes together in a flash! You can also make it with steak or even seafood. When I get a hankering for pasta, I crave Chicken Alfredo. This one did it for me!

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

This recipe is for all the vegetarians out there. Thank you dieter Nancy for this photo. For you non-vegetarians this makes a great side dish to go along with a grilled meat. We had this last night with grilled Andouille sausage and had a lovely 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.

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

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.

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

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.

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 soup is super easy to make.  If you are a fan of southern food this will hit the spot.

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.

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

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. 

Fried till golden using coconut flour.

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’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!

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.

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

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.

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

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 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.

In addition to being crunchy, satisfying and delicious, pumpkin seeds are a nutritious snack. You can buy shelled pumpkin seeds in the grocery store (also know as pepitas), but when pumpkin season rolls around, you can buy a fresh pumpkin, scrape out the seeds, and toast the whole seeds yourself. YUM! 

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.

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

This tastes amazingly like gooey apple pie! This is delightful. Just like Grandma used to make.

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

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.

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.

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.

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.

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.

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.

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.

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."

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.

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.

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.

"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 a day ahead and reheated.

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.

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

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!