Top 13 Healthy Comfort Food Recipes

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. If you have the same thought then some healthy comfort food recipes are all you need.

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

Love can come by cooking and eating your favorite comfort food, 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.

The healthy comfort food recipes you are about to salivate 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.

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
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5 from 2 votes

Al Pastor Tacos

Pork Tacos like the Pastor
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 12 hours
Servings 18 tacos
Author Jim

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. Chicago Chopped Salad

We have given third spot to the Chicago Chopped Salad in our healthy comfort food recipes list. 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.

Chopped Salad
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5 from 4 votes

Chicago Chopped Salad

Side of Italian Beef optional
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 Servings
Author Jim

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**
  • ¼ 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

*Make the entire box, add some to your next soup, or do like I do and just dump a ton of pasta into the salad. Bonus points if you use, say, a chickpea pasta for added nuttiness.
**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.

3. 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 eating this comfort food that is healthy 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
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5 from 4 votes

Italian Wedding Soup with Italian Sausage

Italian Wedding Soup. With Italian Sausage.
Course Soup
Cuisine Italian
Prep Time 15 minutes
Cook Time 4 hours
Servings 6
Author Jim

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!

“Quick & Easy Healthier Comfort Food Recipes Are Beneficial for Health”

4. Healthy Chicken Piccata

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!

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!

5. 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!

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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.

6. 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
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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.

7. Comforting Creamy Chicken Noodle Soup

In our list of Healthy Comfort Food Recipes, this Comforting Creamy Chicken Noodle Soup is perfect for a healthy dinner that you can make for your family anytime or on any occasion. It has all the ingredients to make you stay heart.

Creamy Chicken Noodle Soup
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5 from 2 votes

Creamy Chicken Noodle Soup

Just the gosh darned best chicken soup
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 Bowls
Author Jim

Ingredients

  • 2 lbs boneless skinless chicken thighs
  • 1 Onion
  • 1 lb frozen mixed vegetables*
  • 2 cloves garlic
  • 2 Tablespoons butter
  • 1 quart low sodium chicken stock
  • 2 cups Milk
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1/3 cup all purpose flour
  • 3 tablespoons corn starch
  • 1 pound noodles or pasta

Instructions

  • Put large dutch oven over medium high heat. Add olive oil and brown chicken thighs (seasoned with salt and pepper) in batches, 10 minutes total.
  • As chicken cooks, dice onion and garlic. Once chicken is browned, remove and set aside, and add in butter and onion to sweat.
  • Add in garlic to sweat for 1 minute. Slowly add in flour to make roux, stir and cook over medium heat for 2-3 minutes. Add in chicken stock and milk, bring to simmer.
  • Stir in corn starch, slurried with a splash of water**
  • Once simmering, add in chicken, mixed vegetables, bay leaves, thyme, and a heavy pinch of salt and pepper. Simmer for at least 15 minutes, or set in slow cooker for up to 6 hours.
  • As soup simmers, prepare noodles according to the package. Serve soup over noodles with an extra grind of black pepper.

Notes

*Yeah, you could dice carrots, shave ears of corn, cut green beans, etc. But the frozen bag, which is generally high quality, saves time and money. Don’t be afraid of this shortcut!
**I use flour and cornstarch here to thicken, which I recognize is unconventional. I prefer how the flour gives the soup body, while the corn starch adds a certain creamy glossiness that I associate with chicken stews.

Nutrition

Serving: 6People | Calories: 224kcal

List of Weeknight Healthy Comfort Food Recipes

8. Sweet Potato Shepherd’s Pie

Hearty, healthy comfort food vegetarian recipe. Shepherd’s Pie with Sweet Potato Topping is a family-pleasing, make-ahead, 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
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5 from 3 votes

Sweet Potato Shepherd’s Pie

Sweet Potato Shepherd's Pie
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings
Author Jim

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

* Make it lighter with riced cauliflower, more traditional with baking potatoes.

9. Butternut Squash Soup

This Butternut Squash Soup recipe takes some time-saving moves to make it a weeknight healthy 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!

Recipe: Butternut Squash Soup
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5 from 5 votes

Butternut Squash Soup

Best soup ever
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 Bowls
Author Jim

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

*Yes, I realize you could buy, half, roast, peel , and cube a butternut squash, but that takes well over an hour. Take the weeknight shortcut and use frozen. It’s okay.
**Since most stores only sell celery and carrots by the half ton, here’s a tip: hit up the salad bar. Fill a pint container with some celery and carrot sticks. You’ll save money, and not end up with a fridge full of leftover veggies

10. 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 batch for leftovers. Restaurant Style Beef with Broccoli is your favorite comfort food for your family.

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.

11. Roasted Salmon with a Lemon and Caper Dill Sauce

I don’t think there’s a better salmon recipe that is loaded with heavy protein. Healthy, & tasty with saturated fat, plus it makes great leftovers in a salad. I prefer to buy a side of salmon and grill it whole, as it’s usually a good bit cheaper and grills (or bakes) 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 healthy fats weeknight meal.

Print Pin
5 from 3 votes

Cubed Lemon Roasted Salmon

Best Roasted Salmon
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6
Author Jim

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. 
  • 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. 

Nutrition

Serving: 6People | Calories: 420kcal

12. Chicken Pot Pie

If you’re looking for a delicious, healthy comfort food recipe, look no further than chicken pot pie! This classic dish is made with chicken, vegetables, and a flaky pie crust, and it’s the perfect meal to cozy up with on a chilly night. Plus, it’s easy to make ahead of time and freeze for future dinners.

healthy comfort food recipes - chicken pot pie

13. Greek Yogurt

Greek Yogurt Chicken Recipe! is known as the best comfort food that is healthy. Made with simple ingredients like chicken breasts, Greek yogurt, and spices, this dish is packed with flavor and perfect for a weeknight meal. Plus, it’s super easy to make and can be on the table in just 30 minutes.

healthy comfort recipes greek yogurt
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