Comfort Food

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. 

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.

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.

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.

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.

Fennel has a distinct flavor, but when it's roasted, the flavor mellows. If you like fennel, this recipe is great, and it's very easy to make.  

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.

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

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.

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.

When you get into the second portion of ZReboot you can start to experiment with a little more carbohydrates. Try this at week 4 – 6 of ZReboot and see how you do.

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!

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

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.

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.

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

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. 

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.

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

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

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.

Two things I love about living mid-South: fried green tomatoes, and tomato pie.

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.

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.

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.

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

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

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.

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!

This will taste pretty darn official!

Fried till golden using coconut flour.

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.

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

A very quick and simple family dinner.

With the winter months peeking over our shoulder this hearty soup will shake off the chill while the leaves are still falling. ZTeam coach Grace made this at home and enjoyed it so much she wanted to share it with the Plan Z community!

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

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

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.

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

This soup can be served hot or cold.

This is fast to make and is a wonderful comfort food addition to your recipes.

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.

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.

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.

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.