In times of stress we often look to comfort food to help us get through. Comfort food is food that soothes the psyche as it provides nourishment. It often is a food that we remember from our childhood. It can be a favorite dish that was made by Mom or Grandmother. It is rarely a gourmet dish. It is just plain solid home cooking.
In a reader's opinion poll by About.com, the following are the top 25 foods stated as comfort foods by respondents: apple pie, baked beans, banana pudding, beef stew, brisket pot roast, chicken and dumplings, chicken pot pie, chicken soup, chili, chocolate chip cookies, corn on the cob, fried chicken, gelatin, green bean casserole, hot dogs, ice cream, macaroni and cheese, mashed potatoes, meatloaf, potato salad, pumpkin pie, shepherd’s pie, spaghetti, tomato soup, and tuna casserole.
Looking through my recipes I found that I have done a lot of recipes over the years that fall into the category of comfort foods. Here are some of my recipes that fall on the above list. Please feel free to add your own recipes.
Spicy Beef Stew in a Crockpot
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds beef stew meat, cut in 1" pieces
4 medium potatoes -- cubed
4 medium carrots -- sliced
1 medium onion -- chopped
2 cloves garlic -- minced
21½ ounces low sodium tomato soup, canned
2 cans water -- soup cans
1 cup Burgundy or other red wine
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon pepper
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon dried marjoram
1 tablespoon low sodium Worcestershire sauce
2 bay leaves
Coat stew meat with flour, salt, paprika and pepper. Place in crockpot.
Place rest of the ingredients in the crockpot.
Cook on low for 8 to 10 hours or on high for 4 to 5 hours. Remove bay leaves before serving.
Per Serving: 341 Calories; 10g Fat (27.5% calories from fat); 32g Protein; 26g Carbohydrate; 3g Dietary Fiber; 74mg Cholesterol; 350mg Sodium. Exchanges: 1½ Grain (Starch); 4 Lean Meat; 1 Vegetable; ½ Fat; 0 Other Carbohydrates.
Macaroni and Cheese
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces fat-free evaporated milk
16 ounces elbow macaroni
1 small sweet onion -- minced
2 cloves garlic -- minced
3 tablespoons butter -- divided
2 tablespoons low sodium Worcestershire sauce
2 tablespoons dijon mustard
2 cups bread crumbs -- unseasoned
1 cup low sodium Colby cheese -- shredded
1 cup Monterey Jack cheese -- shredded
4 cups low-sodium cheddar cheese
1 teaspoon ground nutmeg
1 tablespoon garlic powder
Heat oven to 350°F.
Cook macaroni in boiling water per directions. Drain. Put in 2 quart casserole.
Melt 1 tablespoon of butter in large saucepan. Add onion and garlic. Cook until softened.
Add milk, Worcestershire sauce, nutmeg and mustard to saucepan. Add cheese one cup at a time and stir until melted.
Add cheese sauce to macaroni in casserole dish. Mix well.
Melt butter in small fry pan. Add bread crumbs and garlic powder and stir until bread is toasted. Sprinkle on top of macaroni and cheese.
Bake for 30 minutes.
Per Serving: 740 Calories; 34g Fat (42.0% calories from fat); 35g Protein; 72g Carbohydrate; 2g Dietary Fiber; 96mg Cholesterol; 483mg Sodium. Exchanges: 4 Grain (Starch); 3 Lean Meat; ½ Vegetable; ½ Non-Fat Milk; 5 Fat; 0 Other Carbohydrates.
Tuna Casserole
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces macaroni, cooked, elbow
10¾ ounces reduced fat reduced sodium cream of mushroom soup
6 ounces canned tuna in water -- drained
1 cup peas, frozen
1 medium onion -- chopped
1 clove garlic -- minced
2 cups low sodium cheddar cheese
¼ cup fat-free evaporated milk
1 tablespoon low sodium Worcestershire sauce
1 teaspoon dijon mustard
Make macaroni according to instructions. Turn into a 1½ quart casserole.
Put milk in a saucepan. Heat. Add cheese a little at a time and stir until it melts. Add Worcestershire sauce and dijon mustard. Add soup and mix well.
Pour sauce over macaroni and mix well. Add peas, onion and garlic. Mix well.
Cover and bake in a 350°F oven for 30 minutes.
Per Serving: 227 Calories; 10g Fat (42.1% calories from fat); 16g Protein; 17g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 269mg Sodium. Exchanges: 1 Grain (Starch); 1½ Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1½ Fat; 0 Other Carbohydrates.
Mini Meatloaves
Serving Size: 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound extra lean ground beef
⅔ cup bread crumbs -- plain
⅔ cup red wine
1 whole egg -- beaten
1 small onion -- minced fine
1 clove garlic -- minced fine
¼ teaspoon ground nutmeg
½ teaspoon seasoned salt
¼ teaspoon seasoned pepper
½ teaspoon ground sage
½ teaspoon thyme
1 tablespoon hoisin sauce
2 tablespoons no salt added tomato paste
1 teaspoon dry mustard
½ teaspoon five-spice powder
2 tablespoons low sodium soy sauce
2 tablespoons brown sugar
Heat oven to 350°F.
Put ground beef, bread crumbs, red wine, egg, onion, garlic, nutmeg, seasoned salt and pepper, sage and thyme in a bowl. Mix well.
Form ground meat mixture into 4 loafs and place on a foil covered baking sheet.
Mix hoisin sauce, tomato paste, dry mustard, garlic salt, five spice powder and soy sauce together in a small bowl. Divide sauce evenly over the 4 loafs.
Per Serving: 437 Calories; 22g Fat (48.8% calories from fat); 27g Protein; 25g Carbohydrate; 2g Dietary Fiber; 131mg Cholesterol; 819mg Sodium. Exchanges: 1 Grain (Starch); 3½ Lean Meat; 1 Vegetable; 2½ Fat; ½ Other Carbohydrates.
Barbecued Beef Shepherd's Pie
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound extra lean ground beef
1 tablespoon vegetable oil
2¼ pounds Yukon Gold potatoes -- divided, cubed
1 cup baby carrots -- sliced 1" thick
1 cup frozen corn
1 cup frozen peas
8 ounces mushrooms -- sliced
1 whole shallot -- minced
1 clove garlic -- minced
1 tablespoon Dijon mustard
1 tablespoon low sodium Worcestershire sauce
½ cup barbecue sauce
½ teaspoon seasoned salt
¼ teaspoon seasoned pepper
½ cup 2% low-fat milk
½ cup low sodium cheddar cheese -- shredded
½ cup nonfat sour cream
½ teaspoon salt
¼ teaspoon white pepper
Heat over to 325°F.
Boil one pound of potatoes and carrots for 10 minutes.
Add oil to large frying pan and heat to medium. Add beef, shallots and garlic and cook until no pink remains in beef and vegetables are softened.
Add corn, peas, potatoes, carrots, mushrooms, seasoned salt, seasoned pepper, Dijon mustard, Worcestershire sauce, and barbecue sauce. Heat through.
In the meantime put the rest of the potatoes in boiling water for 18 minutes. Drain. Add milk, cheese, sour cream, salt and white pepper and whip until smooth.
Put meat and vegetable mixture in a 2 quart casserole dish. Spread mashed potatoes over top.
Cover and bake for 35 to 40 minutes or until hot and bubbling.
Per Serving: 366 Calories; 15g Fat (36.5% calories from fat); 20g Protein; 38g Carbohydrate; 4g Dietary Fiber; 49mg Cholesterol; 474mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
Out of This World Chili
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds beef stew meat, -- cubed
29 ounces no salt added stewed tomatoes -- drained and diced
31 ounces low sodium kidney beans, canned -- drained
4 ounces green chilies -- drained and diced
8 ounces no salt added tomato sauce
1 cup red wine
1 large onion -- finely chopped
6 large garlic cloves -- minced
1 large green bell pepper -- seeded and diced
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon freshly ground black pepper
2 teaspoons ground cumin
4 tablespoons chili powder
¼ teaspoon crushed red pepper
½ teaspoon Tabasco sauce
2 tablespoons cocoa powder
2 teaspoons dried oregano
2 tablespoons low sodium Worcestershire sauce
1 tablespoon olive oil
2 ounces four-cheese Mexican-style shredded cheese
Heat olive oil in a large pot or Dutch oven on medium-high heat. Add meat, onion, garlic and green pepper. Cook until meat is browned on all sides and vegetables are softened. Drain.
Add rest of ingredients except kidney beans and cheese. Bring to a boil. Reduce heat. Cover and simmer for two hours stirring every fifteen minutes.
Add kidney beans. Uncover and simmer for two more hours, again stirring every 15 minutes.
Serve with cheese sprinkled over top.
Per Serving: 431 Calories; 14g Fat (29.0% calories from fat); 39g Protein; 35g Carbohydrate; 11g Dietary Fiber; 78mg Cholesterol; 470mg Sodium. Exchanges: 1½ Grain (Starch); 4 Lean Meat; 2½ Vegetable; ½ Fat; 0 Other Carbohydrates.
Crockpot Chili Con Carne
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef, extra lean
1 medium onion -- diced
2 cloves garlic -- minced
32 ounces low sodium kidney beans, canned -- drained
14½ ounces tomatoes, Tex-Mex style -- drained
4 ounces green chilies -- drained
½ teaspoon salt
2 tablespoons chili powder
1 tablespoon low sodium Worcestershire sauce
1 teaspoon dried oregano
½ teaspoon cumin
8 ounces no salt added tomato sauce
1 cup red wine
In crockpot, combine meat with the rest of the ingredients. Cover and cook on high 3 to 4 hours.
Per Serving: 298 Calories; 10g Fat (33.6% calories from fat); 19g Protein; 28g Carbohydrate; 10g Dietary Fiber; 39mg Cholesterol; 534mg Sodium. Exchanges: 1 Grain (Starch); 2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.
Pot Roast with Mustard-Wine Sauce
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2½ pounds beef chuck arm -- trimmed of fat
10 ounces pearl onions -- whole
½ pound Yukon Gold potatoes -- Small, halved
1 cup burgundy -- or other red wine
¼ teaspoon seasoned pepper
¼ teaspoon allspice -- ground
1 tablespoon low sodium soy sauce
1 tablespoon Dijon mustard
Trim meat of all visible fat. Cut potatoes in half or thirds if larger. Do not peel. Trim the pearl onions.
Place the potatoes on the bottom of the slower cooker. Put the meat on top of the potatoes and the pearl onions surrounding the meat.
Mix the wine, pepper, soy sauce and Dijon mustard together in a cup and pour over the meat.
Cook on Low 8 to 9 hours or on High 4 to 5 hours.
Per Serving: 544 Calories; 34g Fat (59.7% calories from fat); 40g Protein; 11g Carbohydrate; 1g Dietary Fiber; 142mg Cholesterol; 334mg Sodium. Exchanges: 0 Grain(Starch); 5½ Lean Meat; ½ Vegetable; 3½ Fat; 0 Other Carbohydrates.
Mashed Potato Surprise
Serving Size: 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large potatoes -- peeled and cubed
¼ cup fat-free evaporated milk
¼ cup fat-free sour cream
1 cup low-sodium cheddar cheese
½ teaspoon salt
¼ teaspoon white pepper
¼ cup green onions -- finely minced
4 tablespoons butter
Put potatoes in a pan of boiling water to cover. Cook for 20 to 25 minutes or until fork tender. Drain.
Put potatoes in a large bowl and add rest of ingredients. Whip until light and fluffy.
Per Serving: 335 Calories; 21g Fat (55.1% calories from fat); 12g Protein; 26g Carbohydrate; 2g Dietary Fiber; 61mg Cholesterol; 427mg Sodium. Exchanges: 1½ Grain (Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3½ Fat; 0 Other Carbohydrates.
Spaghetti with Meat Sauce
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small sweet onion -- diced small
2 cloves garlic -- minced or pressed
8 ounces no salt added tomato sauce
6 ounces no salt added tomato paste
14½ ounces no-salt-added whole tomatoes -- diced
2 teaspoons Italian seasoning
½ teaspoon seasoned salt
¼ teaspoon seasoned pepper
4 ounces mushrooms -- sliced
1 pound extra lean ground beef
1 tablespoon olive oil
½ teaspoon crushed red pepper flakes
1 tablespoon low sodium Worcestershire sauce
½ cup red wine
12 ounces spaghetti
2 ounces Parmesan cheese or Italian 6 Cheese
Add olive oil to frying pan and heat. Add ground beef and onion and cook until no pink shows on the beef and onions are softened. Drain fat and set aside.
Add garlic, red pepper flakes and tomato paste. Cook for 30 seconds or until fragrant.
Return meat and onions to frying pan. Add tomato sauce, diced tomatoes, Italian seasoning, salt, pepper, mushrooms, Worcestershire sauce and wine. Simmer for 30 minutes.
Cook spaghetti according to package instructions until al dente.
Per Serving: 533 Calories; 19g Fat (33.4% calories from fat); 28g Protein; 58g Carbohydrate; 4g Dietary Fiber; 60mg Cholesterol; 411mg Sodium. Exchanges: 3 Grain(Starch); 2½ Lean Meat; 2½ Vegetable; 2 Fat; 0 Other Carbohydrates.
Chicken and Green Onion Biscuits
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1½ pounds chicken breast halves without skin
2¼ cups water
1 bay leaf
3 medium white potatoes -- peeled and cubed
1 medium onion -- chopped
1 large garlic clove -- minced
1 cup carrots -- sliced
1 cup peas, frozen
10¾ ounces reduced fat reduced sodium cream of mushroom soup
½ can low fat evaporated milk
½ teaspoon salt
5 tablespoons flour, all-purpose
1 teaspoon dried basil -- crushed
¾ teaspoon poultry seasoning
½ teaspoon pepper
⅔ cup flour, all-purpose
1 tablespoon green onions -- thinly sliced
1 teaspoon baking powder
1 teaspoon sugar
¼ teaspoon dried basil -- crushed
1 dash salt
⅓ cup milk, 2% low fat
4 teaspoons vegetable oil
Rinse chicken and pat dry. In a 4 quart Dutch oven combine chicken, water and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 20 to 25 minutes, or until chicken is tender and no longer pink. Drain; reserving chicken stock. Discard bay leaf. Cool chicken slightly; discard bones and cut up chicken into bite-size pieces.
Meanwhile, in a medium saucepan cook potatoes, carrots, garlic, and onion in a small amount of boiling water, about 10 minutes, or until potatoes are tender. Drain; keep warm.
For sauce, in medium saucepan stir together the soup, evaporated milk, flour, basil, poultry seasonings, salt and pepper. Add 1 cup of the reserved chicken stock, stirring until smooth. Cook and stir over medium heat until thickened and bubbly.
Gently stir together the cut-up chicken, drained vegetables, peas and sauce. Keep warm while preparing green onion biscuits.
Spoon chicken mixture into a 2-quart baking dish. Drop biscuit topping onto mixture to form 8 small biscuits. Bake at 400°F for 20 to 25 minutes, or until biscuits are golden.
Green Onion Biscuits: In a medium mixing bowl stir together flour, green onions, baking powder, sugar, basil, and salt. Stir together milk and oil. Stir milk mixture into flour mixture until just combined.
Per Serving: 341 Calories; 6g Fat (15.8% calories from fat); 29g Protein; 42g Carbohydrate; 4g Dietary Fiber; 58mg Cholesterol; 630mg Sodium. Exchanges: 2 Grain (Starch); 3 Lean Meat; ½ Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
Zippy Potato Salad
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium potatoes -- cubed
3 tablespoons white wine vinegar
1 medium onion -- chopped
1 clove garlic -- minced
4 whole sweet pickles -- chopped
4 whole eggs, hard-boiled -- chopped
1 cup low-fat mayonnaise
½ teaspoon seasoned salt
¼ teaspoon paprika
½ teaspoon seasoned pepper
1 tablespoon dijon mustard
2 stalks celery -- chopped
Place potatoes in pan with boiling water; cover and cook until tender when pierced, about 20 to 25 minutes. Drain and cool slightly. Place in large bowl.
Add celery, garlic, pickles, eggs and onion.
In a small bowl combine vinegar, mayonnaise, Dijon mustard, salt, pepper and paprika.
Add dressing to potato mixture and mix thoroughly.
Cover and chill 4 to 6 hours or until next day. Makes 8 servings.
Per Serving: 216 Calories; 11g Fat (44.9% calories from fat); 5g Protein; 25g Carbohydrate; 2g Dietary Fiber; 116mg Cholesterol; 413mg Sodium. Exchanges: 1 Grain (Starch); ½ Lean Meat; ½ Vegetable; 2 Fat; ½ Other Carbohydrates.
Crockpot Baked Beans
Serving Size: 12
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds small white beans
½ cup brown sugar -- packed
2 large onions -- cut in chunks
¼ cup dark molasses
¼ cup maple syrup
6 ounces no salt added tomato paste
3 tablespoons dijon mustard
1 tablespoon low sodium Worcestershire sauce
12 ounces cherry cola
Soak beans in water overnight.
Drain beans. Add all ingredients to a crockpot and stir to coat beans. Cook on low for 8 to 10 hours or until the beans are cooked through.
Per Serving: 347 Calories; 1g Fat (3.0% calories from fat); 17g Protein; 70g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol; 83mg Sodium. Exchanges: 3 Grain (Starch); 1 Lean Meat; 1 Vegetable; 0 Fat; 1 Other Carbohydrates.
Beans and Franks
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
28 ounces baked beans
4 whole hot dogs, beef -- low sodium, sliced
1 tablespoon molasses
1 teaspoon low sodium Worcestershire sauce
1 small onion -- chopped
1 clove garlic -- minced
Mix all ingredients together in a 1½ quart baking dish. Bake at 350°F for 30 minutes.
Per Serving: 260 Calories; 11g Fat (37.4% calories from fat); 11g Protein; 32g Carbohydrate; 7g Dietary Fiber; 23mg Cholesterol; 920mg Sodium. Exchanges: 2 Grain (Starch); ½ Lean Meat; ½ Vegetable; 1½ Fat; 0 Other Carbohydrates.
Triple Tomato Soup
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14½ ounces no salt added diced tomatoes -- drained
6 ounces no salt added tomato paste
8 ounces no salt added tomato sauce
1 tablespoon low sodium Worcestershire sauce
1 teaspoon dried basil
¼ teaspoon ground cloves
1 teaspoon seasoned salt
½ teaspoon seasoned pepper
1 clove garlic -- minced
¼ cup onion -- minced
1 cup low sodium vegetable broth
½ cup low fat evaporated milk
Add all the ingredients except for the milk in a large saucepan and heat to boiling.
For a smoother soup you can either puree in a blender or use an immersion blender to blend the soup.
Add milk and heat but do not bring back to boiling.
Per Serving: 88 Calories; trace Fat (2.6% calories from fat); 6g Protein; 16g Carbohydrate; 7g Dietary Fiber; 1mg Cholesterol; 394mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
Chicken Soup With Rice and Mushrooms
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1½ pounds chicken breasts, no skin, no bone, -- cubed
1 cup celery -- sliced
1 cup mushrooms -- sliced
1 small onion -- diced small
2 cloves garlic -- minced
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon poultry seasoning
1 cup rice -- uncooked
48 ounces low sodium chicken broth
2 tablespoons vegetable oil
2 bay leaves
In a large pan or Dutch oven brown chicken, onions and garlic in oil.
Add rest of ingredients except for rice. Bring to a boil.
Add rice and reduce heat and cover. Simmer for 30 minutes. Remove bay leaves before serving.
Per Serving: 261 Calories; 6g Fat (20.6% calories from fat); 29g Protein; 22g Carbohydrate; 1g Dietary Fiber; 52mg Cholesterol; 546mg Sodium. Exchanges: 1 Grain (Starch); 3½ Lean Meat; ½ Vegetable; ½ Fat.
NOTES: Can be made in a crockpot. Combine all ingredients and cook on high 3 to 4 hours or Low 6 to 8 hours.
Cherry Chocolate Chip Cookies
Cookies: 48
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup butter -- softened
½ cup granulated sugar
1 cup brown sugar, packed
2 teaspoons vanilla extract -- pure
2 large eggs
12 ounces semisweet chocolate chips
1 cup walnuts -- chopped
1 cup maraschino cherries -- chopped
Heat oven to 375º.
Beat butter, sugar, brown sugar, and vanilla extract until creamy.
Add eggs one at a time, beating until thoroughly mixed each time.
Add salt, baking soda and flour and beat until mixed.
Add chocolate chips and cherries and mix well.
Drop by teaspoonfuls onto ungreased cookie sheets and bake 9 to 11 minutes.
Cool on a wire rack.
Per Serving: 140 Calories; 8g Fat (47.3% calories from fat); 2g Protein; 17g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 96mg Sodium. Exchanges: ½ Grain (Starch); 0 Lean Meat; 1½ Fat; 1 Other Carbohydrates.