This list of my favorite 20 healthy comfort food recipes are amazing to eat any time of the year, especially for those people who have health concerns yet crave tasty food.
The following recipes and posts focus on healthy comfort food, which is a fancy way of saying cooking what you want while keeping dietary and caloric preferences in mind. Aka, this is healthier food that is delicious!
Healthier comfort food recipes are intended to be comforting and mindful of dietary and caloric preferences. The recipes are meant to be cooked with minimal fuss and are full of opportunities to try something new.
Here are my favorite 20 Healthy Comfort Foods Recipes that are lightened up with fresh and fun ingredients.
1. Al Pastor Tacos
Al Pastor is known as the famous traditional Mexican dish prepared with seasoned and marinated pork. Although al pastor tacos are Mexican meat, the style of cooking originated from the Lebanese. It is a pure healthy comfort food recipe made for healthy food lovers.
Al Pastor Tacos
Ingredients
- 3 pounds pork loin (sliced into 1/2 inch slices)
- 2 Tablespoons Achiote paste (or adobo, if you can’t find it)
- 1 shallot
- 3 cloves garlic (crushed)
- 1/2 cup orange juice
- 1/4 cup white wine vinegar
- 1 teaspoon dried oregano
- 1 tablespoon chili powder
- 2 teaspoons salt
- 1 pineapple (cored and peeled)
- 1 red onion (diced)
- fresh cilantro
- Corn tortillas
- Lime wedges
- Pickled jalapenos
Instructions
- In your blender, place chipotles, shallot, garlic, orange juice, vinegar, oregano, chili powder, and salt. Liquify.
- Add marinade to large resealable bag along with the pork. Marinade overnight.
- Place grill over high heat. Slice pineapple into 1/2" rings. Grill pork for 3-4 minutes a side or until charred. Grill pineapple for 1 minute a side or until just marked. Do the same with the corn tortillas. Chop pork and pineapple, serve on tortillas adorned with the onion, lime, jalapenos, and cilantro.
2. Sweet Potato Shepherd’s Pie
Hearty, healthy, comfort food at its finest. Shepherd’s Pie with Sweet Potato Topping is a family-pleasing, make-ahead and meal prep friendly, and incredibly tasty weeknight dinner. It’s complete with ground beef (or lamb), sneaky veggies, dried herbs, a touch of chili powder, and topped with a smooth layer of creamy, mashed sweet potatoes.
Sweet Potato Shepherd’s Pie
Ingredients
- 1 pound Ground Chicken Use Lamb for a more traditional flavor, or half Italian Sausage for some funky awesomeness
- 1 tablespoon butter
- 1 Onion
- 2 cloves garlic
- 3 tablespoons Tomato Paste
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Red Wine Vinegar
- 1 tablespoon Fresh Rosemary
- 1 quart low sodium beef stock
- 4 tablespoons Cornstarch
- 1 pound Mixed Vegetables
- 4 cups Cooked Sweet Potato * Cooked Spaghetti Squash great here too
- 1/3 cup Parmesan cheese
- 1 tablespoon Garlic Powder
- 4 oven safe bowls or a 12” cast iron skillet
Instructions
- Put large dutch oven over medium heat. Dice onion and put in dutch oven along with butter and pinch of salt. Sweat 4-5 minutes. Mince garlic and add to onion, cook for another minute, and remove from pot. Set aside.
- In same pot, brown meat until cooked, 7-8 minutes, along with a pinch of salt and pepper. Once cooked, add in tomato paste and cook out for another minute. Add in cooked onion and garlic, mixed vegetables, Worcestershire Sauce, red wine vinegar, chopped rosemary, corn starch (combined into the stock), and stock. Bring to simmer and cook for 5 minutes.
- Turn broiler on high. Mash together the sweet potato, cheese, garlic powder, and pinches of salt and pepper. Turn stew off heat and fill oven safe bowls/baking dish. Top with the mashed sweet potatoes and broil for 2-3 minutes or until slightly brown. Serve immediately. Your bowl will be hot.
Notes
3. Chicago Chopped Salad
I have a confession; Mrs. Cooksfoodgood and I don’t always cook at home; sometimes we order in (especially when our daughter came). We became hooked on a Chicagoland favorite, the Healthy Chopped Salad.
While every pizzeria and sandwich shop has its own version, three things are non-negotiable; chopped greens, cured meat, and ditalini pasta (Italian for small thimbles).
Since we moved to Michigan, we have had a massive salad bowl-shaped void in our lives.. until now. Make this Chopped Salad a main with grilled chicken or shrimp.
Chicago Chopped Salad
Ingredients
- 8 oz Ditalini pasta*
- ½ cup turkey pepperoni
- 6 cups lettuce (iceberg and spinach work great)
- 1 cup cherry tomato
- 1 cup roasted red pepper
- 1 cucumber
- 1 cup olives (green or black)
- 1 avocado
- 2 lemons**
- 2 tablespoons Dijon mustard**
- ÂĽ cup olive oil**
- 4 ounces crumbled gorgonzola cheese (optional)
Instructions
- Boil salted water in pasta pot; cook ditalini until very al dente, 7-8 minutes.
- Chop veggies (tomato, red pepper, cucumber, olives, avocado) into uniform cubes and quarter pepperoni. Roughly chop lettuce.
- Juice lemons into bowl, add in Dijon. Whisk in olive oil, season with salt and pepper.**
- Assemble Chopped Salad. Eat. Enjoy. Repeat.
Notes
**The classic chopped salad has either a mayo based poppy dressing or a classic Italian dressing. This lemon vinaigrette is just a little lighter, but just about anything works.
4. Weeknight Bolognese
I’m not sure what the first thing I learned how to cook was, but this Weeknight Bolognese recipe is probably the top three. I’m not sure it gets much more “hug-in-a-bowl” than this. The version below has a few healthier swapouts that lower the carbs and fat and boost the protein, without sacrificing any of the comfort (in 30 minutes too).
This bolognese recipe is a pared-down rendition of my Ultimate Tomato Sauce. For the wine, if you don’t want to open an entire bottle, some brands sell individual serving bottles of wine, which are perfect to keep around for cooking. Enough talk let’s cook some Weeknight Bolognese!
Weeknight Bolognese
Ingredients
- 1 Pound pasta*
- 1 Pound ground meat (Turkey Sausage great here**)
- 28 Ounces crushed tomato
- 4 Cloves garlic
- 1 Onion
- 1 Cup White wine (Pinot Grigio, Sauvignon Blanc)
- 1 Teaspoon Red Pepper flake
- 1 Tablespoon Italian Seasoning (Mine is equal parts basil/oregano/parsley)
- 2 Tablespoon olive oil
- Parmesan cheese
Instructions
- Heat 2 tablespoons of oil in dutch oven over medium-high heat. Add in ground meat, season with salt and pepper, and brown, ~8-10 minutes.
- As meat browns, 
bring a large pot of salted water to boil. As it heats, dice onion and mince garlic.
- 
When meat has browned, remove from dutch oven. Add in onion and sauté for 3-4 minutes, then add in garlic to dutch oven. Stir for 1 minute, then add in wine, tomatoes, herbs, pepper, and meat. Bring to simmer.
- 
As sauce simmers, drop pasta into boiling water; cook for 8-10 minutes or per package, drain pasta once al dente, put back in pot with 2 tablespoons oil to prevent sticking.
- Check seasoning on sauce*** and serve over the pasta, garnished with parmesan cheese.
Notes
5. Tomato Minestrone Soup
When I crave to eat comfort food that is healthy too, then Minestrone soup is all I need. It is a classic for a very good reason; hearty, easy, and super filling. This tomato-focused version is no exception; good for any weeknight, it can go from pantry to pot to bowl in minutes.
Pair it like I do with some roasted salmon, or keep it as is for a killer vegan main. Let’s make some tomato minestrone soup!
Tomato Minestrone Soup
Ingredients
- 2 tablespoons olive oil
- 1 cup diced zucchini (about 1 small one)
- 1/2 cup diced carrot (about 1 carrot)
- 1 onion, diced
- 3 cloves minced garlic
- 1 bay leaf
- 4 cups chicken or vegetable stock
- 15 ounces cannellini beans (thats one can)
- 2 cups crushed tomatoes
- 10 fresh basil leaves
- Parmesan cheese (optional)
- Italian bread (for sopping)
- Black pepper
Instructions
- In a dutch oven over medium heat, add in olive oil, then sweat onion/carrot for 6 minutes along with a heavy pinch of salt. Add in zucchini and garlic for another minute, then add in bay leaf, stock, drained beans, and tomatoes. Bring to a simmer.
- Simmer the soup for 10 minutes, then served, garnished with the basil, cheese, bread, and grinds of black pepper. Yeah, its really that easy.
6. Italian Wedding Soup with Italian Sausage
This Italian Wedding Soup recipe is a play on an Italian favorite, and you don’t have to be either Italian or at a wedding to enjoy this one! Subbing out the traditional meatballs with Italian sausage adds a nice depth of flavor that helps marry the greens and Parmesan notes of the soup.
This soup is relatively simple to make, but as is with most things Italian, quality is going to matter here. Any way you look at it, this Italian Wedding Soup with Italian Sausage is sure to be a winner!
Italian Wedding Soup with Italian Sausage
Ingredients
- 12 cups Low Sodium Chicken or Vegetable Stock (Quality matters here; if you have homemade, use it here!)
- 1 shallot
- 5 cloves garlic
- 2 lemons
- 1 bunch parsley
- 1 teaspoon black peppercorns
- 1 thick Parmesan rind
- 2 bay leaves
- 8 ounces short cut pasta
- 4 ounces baby kale or escarole
- 1 pound bulk sweet Italian Sausage
- 4 tablespoons olive oil
- Parmesan cheese (for garnish)
Instructions
- Chop the shallot and lemon into quarters (reserving some lemon for later garnish). Smash the garlic.
- In a slow cooker or instant pot set on high/simmer, pour in the stock. Add in the shallot, lemon, garlic, black pepper, Parmesan rind, a handful of parsley, and bay leaves. Cook on high for at least 4 hours.
- Prepare the pasta according to the package directions, draining 2 minutes shy of the recommended time. Toss with 2 tablespoons of olive oil and set aside.
- 20 minutes before the stock is ready, make the meatballs. Form the sausage into 1/2 ounce balls (about a centimeter wide). In a wide sauté pan set over medium heat with 2 tablespoons of the olive oil, brown the sausage on all sides, 7-8 minutes.
- Finish the soup: strain out the soup into a large bowl or other appropriate vessel. Discard the stock solids and return the broth back to a simmer. Once simmering, add in the greens and sausage and simmer for 4-5 minutes along with a pinch of salt. Once the greens are wilted, the soup is ready. Serve in a wide bowl with a bit of pasta on the bottom, topped with a squeeze of lemon and a sprinkle of Parmesan. Enjoy!
7. Guinness Glazed Salmon with Mashed Parsnips
I had the opportunity to spend some time in Dublin a few years back. I was quite surprised to learn that Ireland was going through a culinary renaissance; new dishes celebrating the amazing farms in Ireland were as popular as ever. Out was the potato and lamb, and in was farm-to-table produce and seafood.
This dish is a perfect representation of something you would find in Dublin; fresh, classic, and yet distinctively Irish. May I present my Guinness Glazed Salmon with Mashed Parsnips recipe!
Guinness Glazed Salmon with Mashed Parsnips
Ingredients
- 1 pound salmon
- 1 pound parsnips
- 1 pound cauliflower Frozen and riced a nice shortcut
- 3 cloves garlic, minced
- 3 tablespoons butter
- 1/3 cup Parmesan cheese
- 6 ounces Guinness
- 3 tablespoons brown mustard
- 3 tablespoons honey
- 3 tablespoons fresh dill
- 1 lemon
Instructions
- Set large pot filled with heavily salted water over high heat. Clean and dice parsnips*. Once boiling, add in parsnips and boil for 20 minutes or until tender. Drain and set back into same pot to dry slightly.
- Preheat oven to 425 deg F. As oven heats, pour beer into small saucepan and heat on high to reduce slightly, 5 minutes. Once reduced, combine with honey, mustard, juice of the lemon, dill, and salt and pepper, set half aside for sauce for finished dish. Glaze onto salmon and bake on sheetpan for 10-12 minutes.
- As salmon bakes and parsnips boil, dice and roast cauliflower on sheetpan in oven for 8 minutes. Once cooked, add on minced garlic and cook for another 2 minutes to soften.
- Combine cauliflower, garlic, drained parsnips, butter, and cheese into large bowl. Whip using hand mixer for 2-3 minutes or until smooth. Serve with roasted salmon and reserved Guinness sauce.
Notes
Nutrition
8. Roasted Salmon with a Lemon and Caper Dill Sauce
I don’t think there’s a better weeknight protein than roasted salmon. Healthy, tasty, and easy, plus it makes great leftovers in a salad. I prefer to buy a side of salmon and roast it whole, as it’s usually a good bit cheaper and cooks nicely, especially if you’re a fan of crispy salmon skin.
Air fryer salmon is also a possibility here too! Pair with a simple salad or grilled veggies (Brussels sprouts and broccoli work great with this mustard forward sauce) and crush your weeknight meal.
Cubed Lemon Roasted Salmon
Ingredients
- 2-3 Pounds Salmon skin on
- 1 lemons
- 4 tablespoons Dijon mustard
- 3 tablespoons fresh dill
- 2 tablespoons capers in brine
- 2 teaspoons caper brine
- 2 tablespoons cup olive oil
- 1 teaspoon salt
- Black Pepper
- Aluminum foil
- Non stick spray
Instructions
- Preheat oven to 425 degrees. Place baking sheet into oven to preheat at this time.Â
- Using your sharpest knife, cut the salmon into 1 1/2" cubes. Try and make each cube about the same size the best you can.
- Spray a baking sheet sized piece of foil with the non stick spray. Season the foil with 1/4 of the salt, then arrange the salmon skin side down in a single layer. Carefully place on the pre-heated baking sheet and roast until 135 deg F, 12-14 minutes.
- As salmon cooks, combine juice of lemons, mustard, dill, capers, and brine. Slowly whisk in olive oil to emulsify. Season with a few grinds of black pepper.
- Once salmon is cooked, serve immediately, lightly covered in the dill sauce.Â
Nutrition
9. Butternut Squash Mac and Cheese
For the past decade, tragically, I have been quite adverse to dairy. For a good Italian boy, this was especially hard, however, as they say, necessity and lactose intolerance is the mother of invention.
This dish foregoes some of the nutritional yeasts and other non-dairy funky ingredients for a bit of technique and imagination and lowers the amount of dairy/cheese by a fair amount. Is this the best “mac and cheese” you’ve ever had? Maybe.
Is it the best squash fall pasta you could ever dream of? Certainly. Let’s make some Butternut Squash Mac and Cheese.
Butternut Squash Mac and Cheese
Ingredients
- 1 pound short cut pasta (great place to use some chickpea pasta for added protein)
- 2 tablespoons olive oil
- 4 cups butternut squash (roasted or frozen)
- 1 clove garlic , minced
- 2 cups milk (cow, oat, whatever you like, just make sure it’s unsweetened)
- 1 tablespoons dijon mustard
- 1 tablespoon corn starch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup sharp cheddar cheese
- 1/2 cup grated parmesan cheese
Instructions
- Preheat oven to 375 degrees.
- Fill a large saucepot 3/4 full with salted water and place on high heat (like you're making pasta). If using frozen squash, once the water is boiling, drop in the squash and cook for 4-5 minutes to soften. Scoop out the squash and add in the short cut pasta. If using roasted squash, skip this step Cook pasta to very al dente, 2 minutes shy of package directions.
- As pasta cooks, add squash to your blender, along with the milk, cornstarch, dijon, and 1/2 teaspoon of salt. Liquify.
- Set an ovensafe pan (like your cast iron or dutch oven, needs to be big enough to hold the pasta later) over medium heat. Add in oil, garlic, black pepper, and 1/2 teaspoon of salt, and cook for one minute. Once garlic is softened, stir in squash mixture and cheese, and bring to a simmer.
- Once sauce is simmering, fold in the pasta. Top with the parmesan and bake uncovered for 15 minutes. Serve as soon as you don’t burn your mouth.
Nutrition
10. Weeknight Pad Thai
This Pad Thai is very special to me, as it is inspired by a recipe given to me by one of my friends years ago. I learned a ton about cooking from her, exposing me to wonderful ingredients like tamarind or Sriracha. This quick Pad Thai is a bit more approachable than a fully authentic Pad Thai but is 100% delicious and perfect for any weeknight. Let’s Make Pad Thai!
Pad Thai
Ingredients
- 8 ounces rice noodles
- 3 tablespoons tamarind (or 2 tablespoons more of both lime juice and brown sugar)
- 1/2 cups soy sauce
- 4 tablespoons brown sugar
- 2 tablespoons Sriracha
- 2 limes (one for juice, one for wedges)
- 2 green onions
- 2 shallots
- 3 eggs
- 4 garlic cloves
- 1 cup bean sprouts
- 2 cups Chopped Broccoli
- 1/2 c roasted peanuts (coarsely chopped)
- 3 tablespoons cooking oil
- Optional: 1 pound of cooked protein (shrimp, tofu, etc)
- Optional: Sriracha Mayo
Instructions
- Bring a pot of water to boil and cook rice noodles according to package directions, shy just one minute. Drain and set aside.
- In a separate bowl, combine tamarind, soy sauce, brown sugar, sriracha, and the juice of one lime together.
- In a very large pan over medium heat, add one tablespoon of the oil. Add the eggs and scramble until just set, and set aside.
- Slice the shallots and green onions thinly, and mince the garlic. In the same pan, add the remainder of the oil, still over medium heat. Add green onions, shallots, garlic and broccoli. Sauté until broccoli is cooked through, 4-5 minutes.
- Add the noodles to the pan and pour on the sauce. Toss to coat all noodles. Add the eggs, bean sprout, and your cooked protein. Sprinkle peanuts on top, and serve along with a wedge of lime and Sriracha Mayo.
Video
Nutrition
11. Maple Pecan Strawberry Salad
I know what you’re thinking; Jim you’re forcing this. Breakfast sausage doesn’t belong on a salad. Stay with me here. Maple loves savory foods (like a Johnsonville turkey breakfast sausage), nutty foods (like pecans), and enhances other sweet foods (like strawberries).
Think of the maple dijon dressing as the host of the party where no one knows each other; before you know it all the ingredients will be singing karaoke and making premature New Year’s plans. And if the sausage is too much, seared tuna is also spectacular. Let’s eat an amazing Maple Pecan Strawberry Salad!
Maple Pecan Breakfast Sausage Salad
Ingredients
- 12 breakfast sausages (I used Johnsonville Turkey Sausage)*
- 6 cups your favorite salad mix
- 1 cup pecans
- 2 cups sliced strawberries
- 1 Avocado
- 3 tablespoons dijon mustard
- 3 tablespoons maple syrup
- 3 tablespoons apple cider vinegar
Instructions
- Cook sausage to package directions, which will read something like: Heat a nonstick skillet to medium. Add sausage links and a splash of water and cover. Cook for ~10 minutes or until cooked through and browned, turning often.
- As sausage cooks, whisk together mustard/maple syrup/vinegar, along with a pinch of salt and pepper. No oil needed.
- Slice strawberries and avocado. Assemble salad. Dress with authority.
Notes
Nutrition
12. Healthy Restaurant Style Beef with Broccoli
Dare I say this Healthy Restaurant Style Beef with Broccoli recipe is perfect? Taking the secrets from your local takeout place (read, baking soda + cornstarch), but without the wok full of oil, is some of my finest work yet. The result is a tender, flavorful dish (thanks to the baking soda) that is done in under 30 minutes, so you can make a full another batch for leftovers. Let’s make my Healthy Restaurant Style Beef with Broccoli!
Healthy Restaurant Style Beef with Broccoli
Ingredients
- 1 pound top sirloin (sliced thin)
- 1/4 teaspoon baking soda
- 1 pound broccoli florets
- 3 tablespoons soy sauce (divided)
- 1 teaspoon sesame oil
- 3 teaspoons corn starch (divided)
- 2 tablespoons rice wine vinegar
- 1/4 cup oyster sauce
- 2 tablespoons brown sugar
- 2 tablespoons vegetable oil (divided)
- 3 cloves garlic (minced)
- 2 tablespoons ginger (minced)
- Sesame seeds
Instructions
- Slice the beef as thin as you can and add to a large bowl. Mix in the baking soda, a tablespoon of soy sauce, and a teaspoon of cornstarch, along with a splash of water. Let sit for 15 minutes.
- In another bowl, whisk together remaining soy sauce, sesame oil, two teaspoons of cornstarch, rice wine vinegar, oyster sauce, and brown sugar.
- Place a large sauté pan on high heat. Add in a tablespoon of oil and fry the beef (tossing continuously) for 3-4 minutes, until brown. Remove beef from pan and add in the rest of the oil and the broccoli, along with a cup of water. Cover and steam for 3-4 minutes.
- Once broccoli is steamed, uncover and add in garlic and ginger. Cook for one minute, turn heat to low, then add beef and sauce into pan. Stir for 1-2 minutes, or until sauce is thickened. Take off heat and serve, garnished with sesame seeds.
Nutrition
13. Greek Chicken and Orzo
Orzo is vastly underrated. The size of rice, but the texture and flavor of pasta. This dish takes advantage of both of those features, paired with a subtle yet tangy Greek chicken and a dressing that ties the dish together.
The mint finish brings a nice freshness to the party, and it can’t be understated. Check out this Greek Chicken and Orzo recipe!
Greek Chicken and Orzo
Ingredients
- 1 pound chicken (cubed)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon dried oregano
- 1 pound orzo
- 4 lemons
- 1 cup cherry tomatoes
- 1/2 cup chopped scallions
- 2 tablespoons dijon mustard
- 3 tablespoons olive oil
- 3 tablespoons toasted pine nuts
- 10 mint leaves torn
- 1 tablespoon honey
Instructions
- Combine juice of the lemons, mustard, honey, and olive oil. Whisk together and set aside.
- Prepare orzo per package directions in heavily salted water. Undercook the orzo by 1-2 minutes.
- As orzo cooks, place large saute pan over high heat. Toss chicken in salt and pepper and brown, 6-7 minutes. Once cooked, finish with the oregano.
- As everything else cooks, halve tomatoes and chop scallions.
- As everything comes together, toss chicken, orzo, tomatoes, scallions, and dressing to combine. Finish with the torn mint and pine nuts, and serve with a roasted veggie.
Video
Nutrition
14. Grilled Pasta Primavera
Pasta Primavera, or “Springtime Pasta” in Italian, is a classic. My take throws some of those veggies on the grill, contrasting the grassy flavors with the roasted grilled flavors. An upgrade from pasta salad, this recipe is easy, versatile, and in 30 minutes, your new weeknight pasta. Let’s make Grilled Pasta Primavera!
Grilled Pasta Primavera
Ingredients
- 1 pound short cut pasta
- 1 pound asparagus, cut into 1" pieces
- 1 bell pepper, cut into 1" pieces
- 3 cups arugula
- 1 cup cherry tomatoes
- 1 shallot (sliced)
- 1/2 Cup pancetta, diced (optional)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup Parmesan cheese
- 1 pound cooked shrimp (peeled deveined deshelled)
Instructions
- Cook pasta according to package directions, minus 2 minutes. Turn grill on medium heat to preheat.
- Prepare asparagus, red pepper, and shallot, and combine with tomatoes, salt, pepper, and olive oil. Grill on a grill pan or cast iron pan for 10-12 minutes or until soft.
- In another very large pan over low heat, sweat pancetta until rendered, 10-12 minutes. Toss in shrimp for the final minute to warm.
- Once veggies are cooked and pancetta rendered, combine pasta, shrimp, veggies, and arugula into large pan. Cook for 1-2 minutes to marry flavors over low heat.
- Serve pasta warm, garnished with the Parmesan cheese.
Video
Nutrition
15. Panzanella Salad (Italian Stale Bread) Recipe
The name Panzanella salad is a portmanteau of the Italian words “pane” (bread) and “zanella” (gutter… or a wide serving bowl). This stale bread salad could not be easier to make, and it screams spring in a bowl. This specific recipe is based upon a favorite from a classic farm-to-table restaurant here in Michigan. Without further monologing, let’s make gutter bread salad; Panzanella!
Panzanella Salad
Ingredients
- 4 cups stale bread torn into 1-inch cubes
- 2 cups cherry tomatoes, halved
- 1 roasted red bell pepper, sliced
- 1 orange bell pepper, diced
- 1 shallot thinly, sliced
- 1 tablespoon mustard seeds
- 2 tablespoons capers, drained
- 1/3 cup red-wine vinegar
- 1/3 cup extra-virgin olive oil
Instructions
- Whisk together vinegar and oil. Prep veggies accordingly.
- Combine bread and veggies in a large bowl, toss with dressing, and let sit for 5 minutes. Serve over a bed of greens and finished with a pinch of salt.
Nutrition
16. Eggplant Parmesan
Eggplant Parmesan is a newcomer into my arsenal but is now a mainstay. Rumored to be one of Tom Brady’s favorite meals, this dish is straightforward to make in either baked the oven or air fryer, ridiculously healthy and darn tasty to boot, this healthy eggplant Parmesan recipe is a winner! I recommend pairing it with my Blistered Cherry Tomatoes and Polenta. Let’s make Eggplant Parmesan!
Eggplant Parmesan
Ingredients
- 1 large eggplant
- 3 eggs
- 1/4 cup milk
- 3 cups flour
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt (plus some for the eggplant curing)
- 1/2 teaspoon black pepper
- 3 cups panko bread crumbs
- 1/2 cup Parmesan cheese
- 1 cup tomato sauce
- 1 cup fresh mozzarella
- olive oil spray
Instructions
- Peel your eggplant. Slice lengthways into 1/2" slices; I usually get 5-6 per eggplant. Place on baking sheet lined with paper towels or draining rack. Literally salt both sides of the eggplant and let sit for 30 minutes.
- Preheat oven or airfryer to 375 degrees. In three dishes, combine:flour/garlic powder/onion powder/1 teaspoon of salt/black peppereggs (beaten)/milkPanko/Parmesan
- Rinse eggplant slices under water and dry with a clean towel. Bread into flour, then eggs, then panko.
- Cook eggplant for ~8 minutes in the air fryer or 14 in the oven or until golden.
- Once eggplant is crispy, remove from oven. Spray or drizzle some olive oil on top, followed by sauce, then cheese. Cook for another 3-4 minutes until cheese is melted. Serve. Enjoy!
Nutrition
17. BBQ Chicken Pineapple Fried Rice
This BBQ Chicken Pineapple Fried Rice is low-key perfect. Sometimes you need to get food on the table now using what you have. That doesn’t mean, however, that it has to be bland or unhealthy, just that a few shortcuts may need to be utilized. Here comes BBQ chicken paired with pineapple fried rice, which is versatile, healthy, and quick; made for those busy weeknights!
BBQ Chicken Pineapple Fried Rice
Ingredients
- 2 cups cooked brown rice
- 2 cups frozen riced cauliflower
- 2 cups vegetables (frozen mixed or leftovers)
- 4 eggs
- 1 cup diced pineapple
- 1/4 cup Low sodium soy sauce
- 3 tablespoons BBQ sauce
- 4 tablespoons vinegar (white wine or apple cider work great)
- 1 tablespoon corn starch
- 1 teaspoon garlic (crushed)
- 1 teaspoon ginger
- 1 tablespoon olive oil
- non-stick spray
- sesame seeds (optional garnish)
- 2 Cups cooked chicken
Instructions
- Cook the frozen cauliflower per package directions. Set aside.
- Combine soy sauce, BBQ sauce, vinegar, corn starch, garlic and ginger in a bowl. Set aside.
- Whisk together the eggs. Heat a large saucepan over medium heat sprayed with non-stick, and add the eggs, lightly scrambling for 2-3 minutes. Remove eggs from pan and, you guessed it, set aside.
- Still over medium heat, add in a tablespoon of olive oil to the pan and cook the pineapple for 1-2 minutes.
- Boost the heat to high, and add the rice, cauliflower, and vegetables to the pineapple. Stir and toss for 3 minutes, or until a bit of color forms on the cauliflower.
- Stir in the sauce and cook for 1-2 more minutes. Remove from heat and fold in eggs and chicken. Serve immediately topped with more sriracha, sesame seeds, and another fried egg if you like. Enjoy your Pineapple Fried Rice!
Notes
**Want to take this to 11? Make the following for Bulgogi Korean fried rice: 1 pound ground beef 3 tablespoons gochujang or sriracha 3 cloves garlic 1 tablespoon ginger 3 tablespoons soy sauce 1 tablespoon honey 1 lime
Nutrition
18. Butternut Squash Soup
This Butternut Squash Soup is healthy hearty dinner recipe that takes some time-saving moves to make it a weeknight dinner. Pair it with some chicken apple sausage to turn this dish to 11. You’ll also note that this version does not have milk or cream (aka vegan); the corn starch and the maple syrup give it the right consistency without any additional dairy. Pro tip: chill it and serve it the next day for a summer soup that you won’t forget. Let’s make Butternut Squash Soup!
Butternut Squash Soup
Ingredients
- 4 Cups Cooked butternut squash* (that’s about 2 pounds frozen/uncooked)
- 1 onion
- ½ cup Diced celery**
- ½ cup Diced carrot**
- 1 quart low sodium chicken stock (vegetable stock great too)
- 2 tablespoons maple syrup
- 3 tablespoons corn starch
- 2 sprigs fresh thyme
- 1 teaspoon ancho chili powder
- 3 tablespoons butter
- Optional garnish: sunflower seeds, pomegranate arils, sherry vinegar
Instructions
- Dice onion/celery/carrot. Sweat in a large dutch oven over medium heat with the butter and a pinch of salt for 5-7 minutes.
- If using frozen squash, defrost the butternut squash in the microwave. If using roasted, pull out 4 cups.
- Once vegetables are sweated, 5-7 minutes, add in squash, maple syrup, chicken stock, and a pinch of salt and pepper. Bring to simmer.
- Once simmering, blend soup using stick blender to desired consistency.
- Add in thyme, ancho chili, and corn starch (pre-mixed with 3 tablespoons of water). Bring back to a simmer and cook for 10-15 minutes.
- If serving warm, serve immediately. If chilling (which rocks), chill for at least 4 hours. Remove thyme, and serve topped with optionals (highly recommend sherry vinegar and sunflower seeds).
Notes
Nutrition
I adore this dish; its fried chicken meets old-school Italian meets lemony goodness. All in under 30 minutes, this dish will taste like the traditional fried in butter dish you love, but lightened for, uh. everyday life. Let’s make this healthy, lemony, classic Chicken Piccata recipe!
Chicken Piccata
Ingredients
- 8 thinly sliced chicken breasts
- 1 cup flour (AP, rice, whatever you like)
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 4 tablespoons butter (divided)
- 2 Lemons
- 2 cloves garlic, minced
- 3 tablespoons capers
- 1/2 cup chicken stock
- 1/2 cup dry white wine
- 1/4 cup finely chopped flat-leaf parsley tops
Instructions
- Preheat oven to 250 deg. In large shallow dish, combine flour, salt, and pepper. Lightly dredge the chicken in the flour (you won’t use it all, that’s okay!) and set aside briefly.
- Put cast iron skillet (or your favorite large pan) on medium high heat. Melt 1 tablespoon of the butter, and sear four pieces of the chicken, 2-4 minutes per side or until browned. Once batch A is cooked, place in the oven on a sheet pan and repeat, starting with another tablespoon of butter.
- Once all 8 pieces of chicken are cooked and in the oven, add in minced garlic and stir for 30 seconds. Add in the wine, followed by the stock. Let cook for a minute, then add in the juice from both lemons and the remaining butter. Let simmer for 5 minutes.
- Once the sauce has simmered, turn off heat. Add in parsley, capers, and a pinch of salt. Serve chicken immediately; I prefer sauce first on the plate!
Nutrition
20. Frozen Chocolate Strawberry Pie Recipe
If I need more introduction for this Frozen Chocolate Strawberry Pie recipe, you must not have a sweet tooth. The beauty behind this recipe is the use of yogurt, which cuts calories from a typical cream pie, though you would never know it. Feel free to use real whipped cream here, but to be honest the frozen tub version makes a better product (and I’ll never tell). So, who wants a slice of Frozen Chocolate Strawberry Pie?
Frozen Chocolate Strawberry Pie
Ingredients
- 1 pint strawberries (or 3 cups frozen)
- 1.5 cups greek yogurt (vanilla or strawberry good)
- 2 cups whipped cream (plus some for serving)
- 1 chocolate graham cracker pie shell
- salt
- Chocolate Sauce (Optional Drizzle)
Instructions
- Hull the strawberries, and then add to a blender with a pinch of salt. Blend on high for one minute to liquify.
- Once strawberries are pureed, strain through a sieve if you have one and add to a large mixing bowl. Fold in yogurt and whipped cream. Once just combined, pour into the pie shell.
- Freeze pie for 1-2 hours before serving; if freezing overnight, let thaw on counter for an hour to help with texture. Serve with a bit of whipped cream on top. Try not to eat it all yourself.
Nutrition
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