Healthy Comfort Food RecipesTuesday, February 21, 2017
By Lexi Orlan, Contributing Blogger
As soon as the temperature drops, I want to cozy up with a warm blanket and enjoy a homey comforting meal. However, with the long Northeast winter, indulging in comfort foods can also mean taking in extra calories. But weight gain is definitely not a given. Here are healthier, more nutrient packed options to your favorite comfort meals.
Instead of that loaded baked potato stuffed with cheddar cheese, bacon and sour cream, follow Miranda Hammer’s RD lead by opting for a more vitamin A packed sweet potato with healthier toppings.
Get the recipe: Fully Loaded Sweet Potato
Pasta and Sauce
Instead of heaps of noodles drowning in cream sauce, choose Natalie Rizzo’s MS, RD lower carb zucchini noodles packed with vitamin K, C and fiber! It will definitely hit the spot!
Get the recipe: Zucchini Pasta with Kale & Chickpeas in a White Wine Sauce
Instead of a sloppy joe filled with saturated fat, and sugar-laden sauce, opt for Minimalist Baker’s lentil sloppy joes! Subbing lentils for meat offers a great source of both protein and fiber without sacrificing the flavors you crave.
Get the recipe: Vegan Sloppy Joes
Instead of typical chili dishes high in sodium, and saturated fats, choose my go-to winter meal– my dad’s white chili! Full of fiber-rich white beans, lean meat, and low-sodium broth, it will definitely become a weeknight favorite!
Makes about 8 servings
- 1 tablespoon olive oil
- 2 pounds skiness chicken, cubed
- 2-3 teaspoon cumin
- 1 teaspoon coriander
- ¼ teaspoon red chili flakes
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 can tomatillos, drained and chopped
- 1-2 (15-ounce) cans low sodium Great Northern Beans, drained (can blend 1 can to make the chili thicker)
- 1 can green chilies, drained and chopped
- 1 jalapeño, diced
- 1 large or 2 medium bell pepper, chopped
- 1 large onion, diced
- 2 cups of low sodium chicken broth
- Heat a large pot over medium high heat. Add olive oil to the pot and then add the chicken. Add the cumin, coriander, red chili flakes, chili powder and salt and pepper to the pot. Cook the chicken on all sides until its brown.
- Once browned, add the tomatillos, beans, green chilis, jalapeno, bell pepper, and onion. Add the chicken broth and bring mixture to a boil. Cover and lower heat to medium-low and cook until flavors combine and mixture thickens, about 45 minutes.
Lexi Orlan is a senior dietetics major at the University of Delaware. She hopes to become a registered dietitian and use her passion for food and health to better others’ lives.
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