Trending Healthy Comfort Food Recipes

I love food, specifically, what I like to call “healthy comfort food”. If you’ve known or followed me for any amount of time, this is a massive understatement. To me, food is a love language, and one of the only things in existence that can supply physical, emotional, and sometimes even spiritual needs (try the lasagna if you doubt the spiritual part). The healthy recipes that follow then are then no exception.

The best things we eat contain a little love, and a little balance.

Love can come from a comfort food classic, something that reminds us of the days when we could eat an entire pizza, then go play outside for three hours. Love can also come from cooking for/with, say, your new family (which, if you can get over the inevitable mess, is fully recommended).

Balance in our food begins well before any seasonings and textures. Food that we make must fit into whatever lifestyle constraints we may have. Those constraints may be caloric, dietary, or simply the time it takes to make a meal. This balance is where I struggled through the first several years of my adult life, and part of what prompted me to create Jim Cooks Food Good.

The recipes you are about to salivate over are created with love and balance in mind. They are intended to be comforting, yet mindful of dietary and caloric preferences. The recipes are meant to be cooked with minimal fuss, yet are full of opportunities to try something new. These elements are the heart of what truly encompasses Healthy Comfort Food.

Sweet and Sour Chicken
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4.72 from 7 votes

Sweet and Sour Chicken

Sweet and Sour Chicken
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 Servings
Author Jim

Ingredients

  • 1 Pound Boneless skinless chicken breast (Tenders killer too)
  • 2 Oranges (Or one cup of juice)
  • 3 Tablespoons honey
  • 3 Tablespoons soy sauce
  • 3 Tablespoons sriracha (Or gochujang, if you have it)
  • 1 Tablespoon minced ginger
  • 1 Tablespoon Minced garlic
  • 1 Tablespoon toasted sesame seeds
  • 2 Teaspoons Cornstarch
  • 1 Teaspoon black pepper

Instructions

  • Cook chicken in your favorite method (grilled on medium high for 10-12 minutes, baked/air fried in a 450 deg F oven for 15 minutes, or in cubes sautéed in a pan for 7-8 minutes ) until 165 deg F.
  • As chicken cooks, prepare sauce. In medium saucepan, combine the zest of one orange, cornstarch (premixed in the orange juice), OJ, honey, soy, sriracha, garlic, ginger, and black pepper. Bring to a simmer over medium heat or until thick. Let simmer for 2 minutes on low heat as you cube the cooked chicken into bitesize pieces. Add chicken to sauce, stir to coat. Serve over roasted veggies, topped with sesame seeds.

Notes

*Note: if your oranges are more sweet than sour, put in a splash of rice wine/apple cider/white wine vinegar, or even some lemon juice.
eggplant parmesan
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5 from 2 votes

Eggplant Parmesan

Eggplant Parmesan
Course Main Dish
Cuisine Italian
Prep Time 45 minutes
Cook Time 15 minutes
Servings 6
Author Jim

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 pepper
    eggs (beaten)/milk
    Panko/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!
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5 from 3 votes

Grilled Pasta Primavera

Pasta Primavera, on the grill
Course Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8 servings
Author Jim

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.
butternut squash mac and cheese
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5 from 1 vote

Butternut Squash Mac and Cheese

Mac and Cheese 2.0
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6
Author Jim

Ingredients

  • 1 pound short cut pasta (great place to use some chickpea pasta for added protein)
  • 2 tablespoons olive oil
  • 4 cups frozen butternut squash
  • 1 clove garlic , minced
  • 2 cups milk (cow, oat, whatever you like)
  • 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). Once boiling, drop in the squash andand cook for 4-5 minutes to soften. Scoop out the squash and add in the short cut pasta. 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.
healthy restaurant beef with broccoli
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5 from 2 votes

Healthy Restaurant Style Beef with Broccoli

The best Beef with Broccoli
Course Main Dish
Cuisine Chinese
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4
Author Jim

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.
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