Comfort Food

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

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

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.

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!

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!

A no sugar variation of my caramelized pears recipe. Still very yummy!

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.

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.

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.

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.

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

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.

The inside of this pie bake tastes just like Midwest comfort food. You won't even notice the potatoes are missing. It has just enough carrots to remind you how sweet they are. Same for the peas. The onion, celery and the mushrooms give it the depth of flavor you'll remember from childhood. The topping isn't your average pie crust. This one is low carb. So it's not like a biscuit either. I'm still trying to perfect low carb biscuits, so this is sort of a cross-breed.

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.

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.

This stew will contain your meat and vegetable portion, serve with salad greens for a complete meal.

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.

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 dish comes together in a flash. If you are doing beef enchiladas, I recommend red sauce. If you are doing chicken, I recommend you go wild and use a green sauce.

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.

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. She taught me as a small girl to make apple crisp so I did it often. This also makes a wonderful little breakfast the next day.

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.

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.

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

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.

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.

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.

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.

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.

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 recipe is compliments of Dieter Rose. Rose loves cooked cabbage and this does the trick for her. You can take this to work cold and reheat in the microwave too.

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 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.

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

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. 

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

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 yummy, satisfying soup.

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

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.

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

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.

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

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

"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.

Everyone has their Thanksgiving traditions; especially when it comes to food. Do you ever think about breaking tradition and making something different?

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