Comfort Food

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.

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.

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.

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.

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.

A good old American favorite with a Mexican twist.

A very quick and simple family dinner.

My husband loves shrimp and grits. His mother was from Arkansas and they ate grits often. Trouble is grits are very high carb. Traditional grits are made from cornmeal. I took an inspiration recipe and came up with my own version of shrimp and grits. There is just enough corn in here to help you get the corn flavor without the cornmeal. And there’s enough cheese in here that even though you’ll be using almond meal (aka almond flour) for your grits base, you won’t taste the almond.

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

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

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.

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

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.

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

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

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

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

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.

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.

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

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!

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.

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.

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.

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.

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

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

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.

This is a great crock pot recipe. Super simple but really tasty.

You have a hankerin’ for Fried Chicken? This will fit the bill.

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.

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 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.

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

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 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.

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!

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.

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.

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

Feels just like you are eating in the French countryside.

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.

This dish can be made a day ahead and reheated.

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.

A rich and easy cream of mushroom soup.

Our Plan Z “cafeteria” smelled just like Grandma’s house today. This beef over noodles recipe is a hit. Serve this when you have family around at holidays or other times when there’s a crowd.