Comfort Food

A rich and easy cream of mushroom soup.

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.

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

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 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 soup can be served hot or cold.

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.

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 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.

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

This is a yummy, satisfying soup.

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.

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.

This dish can be made a day ahead and reheated.

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

Fried till golden using coconut flour.

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

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.

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.

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

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.

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.

We have to thank Dieter Claire for inventing this recipe. She modified the fruit parfait recipe and developed a strawberry "ice cream" recipe and this recipe with frozen mandarin oranges. She says, “it’s like an orange creamsicle.” YUM!