Comfort Food

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.

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.

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.

A traditional Italian meal made the Plan Z way. My husband declared this one of his favorite meals of the year.

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 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.

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.

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!

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!

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."

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

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.

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.

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.

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.

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.

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.

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

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!

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.

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.

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.

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

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

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!

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

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

When I was a kid my father traveled a lot. When he was gone, sometimes my mom would let us just fry up some hamburger meat and add a can of Campbell’s baked beans. We called it bean hash. I loved it.

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

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 meal is good for breakfast, lunch or dinner. With a side salad it makes a nice brunch offering too!

Feels just like you are eating in the French countryside.

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

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.

"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.

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.

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.

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.

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

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.

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.

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!

Dieter Rebecca first had this warm and rustic side dish while in Ireland on a road trip in 1994. These mushrooms where in every Irish B&B Dieter Rebecca visited. She loved the recipe so much she recreated it for Plan Z! Hope you enjoy.

You can have your stroganoff and eat it too! Most stroganoff recipes are served over rice or a big pile of noodles. You don’t have to do that. You have other choices.

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!