Comfort Food

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

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 dish can be made a day ahead and reheated.

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

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

This is a simple chili. It’s a takeoff from an old Betty Crocker recipe. Can’t get much simpler than that!

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

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.

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.

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!

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.

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 will taste pretty darn official!

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.

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.

A rich and easy cream of mushroom soup.

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

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.

This is not the usual, thick, gloppy chowder since you are on ZReduction, but it will pass as a fancy, flavorful meal.

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!

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.

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.

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

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.

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!

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.