Healthy Comfort Food Recipes
With Halloween behind us and the clocks falling back an hour, the unofficial start of winter has begun. Along with cozy sweaters, toques and gloves, it is the season of comfort food, but despite what you might think, it is possible to have a meal that warms your stomach and soul whiles still being healthy. This week we have put together a list of our favourite comfort foods for a cold day that are not only delicious but also good for you!
1.Sunny Side Breakfast Skillet
- 1 baking potato
- 1 teaspoon olive oil
- ½ small red bell pepper diced
- 1/2 small onion diced
- 1 teaspoon pressed garlic
- Salt and pepper to taste
- 2 large eggs
- Preheat the oven to 350 degrees. Shred the potatoes and place them in a small bowl; cover them with cold water. After letting them sit for 5 minutes, drain the water and pat to dry. This step prevents the potatoes from turning gray before cooking and winces of some of the starch.
- In an oven-safe pan or skillet, sauté the bell pepper and onion in the olive oil for 2-5 minutes, or until the onion and pepper are tender. Add the garlic and sauté for 1 minute. Stir in the shredded potatoes and add a pinch of salt. Cook for 10 minutes, or until the potatoes are browned and tender, stirring often.
- Remove from heat and use a spoon to create 2 indents in the potato mixture. Break the eggs and pour one into each indent. Sprinkle the eggs with a pinch of salt
- Bake at 350 for 12 to 14 minutes, or until the eggs are fully cooked.
2.Chicken with Tomatoes, Peppers, and Oranges
- 2 red onions
- 4 garlic cloves
- 1tblsp olive oil
- 1 Red pepper
- 1 yellow pepper
- 2 Large tomatoes
- 4 chicken legs
- 1tsp smoked paprika
- 4 thyme sprigs
- 2 oranges
- ¾ cups orange juice
- Heat oven to 350 degrees
- Halve the 2 red onions and sauté with the pressed garlic and olive oil, until tender
- In a large baking tray, add the chicken, onion and garlic mixture, diced peppers, chopped tomatoes, orange juice and a pinch of salt and pepper. Mix everything together and cover with thyme leaves and paprika
- Roast for 45 minutes turning the chicken after 20 minutes.
- Serve with rice, and top with fresh orange slices with skin removed.
- 2 tsp olive oil
- 2 cloves garlic
- ½ medium onion (finely chopped)
- 1 celery stock (finely chopped)
- 1 medium white potato (peeled and cubed)
- 2 cups low sodium chicken broth (or vegetable broth)
- 2 cups skim milk
- 6 oz baby spinach
- Black pepper to taste
- In a large saucepan, heat the oil
- Sauté the garlic, onion, celery and potato for 5 minutes
- Add the chicken or vegetable broth, and milk and bring to a boil. Once at a boil, cover, and simmer for 10 minutes.
- Stir in half the spinach, cover, and simmer for 10 additional minutes
- Allow to cool slightly, then transfer to a blender. Be very careful of the hot liquid and steam.
- Blend until smooth, this can be achieved in two batches if necessary.
- Ladle the soup into bowls and top with croutons