Any healthy takes on comfort food?

bigbandjohn

glenfinnancandles wrote: »

Homemade Jelly in wee tupperware pots. About 8 cals each and just nice when needing something sweet.

Jelly and Pots? from across the pond or down under I guess?

FL_Hiker

crazyravr wrote: »

glenfinnancandles wrote: »

Mike9294 wrote: »

Does anyone have recipes for healthy versions of comfort food?

Homemade Jelly in wee tupperware pots. About 8 cals each and just nice when needing something sweet.

Jelly is now a comfort food?

Maybe if it’s slathered all over a big fluffy biscuit, alongside fried chicken and mashed potatoes... 🤤

T0adl1ly

Here is a comfort dinner.
Roast Pork - even the kids will eat this

Boneless Pork Loin, trimmed
Oregano
Salt
Pepper
1 T Grapeseed oil or something for searing. Olive oil will work too. You can play with this to reduce the calories.
Garlic two or more cloves chopped (you could sub garlic powder)
1/2 pound or so of chopped tomatoes, cherry tomatoes or peppers or even string beans (which soak up the lemon flavor and will taste like a mild saurkraut)
1/2 cup or so of wine, any color works
Juice of one lemon or 2 Tablespoons of vinegar

Preheat oven at 400 degrees.
1.Coat the roast in the dry condiments (salt, pepper, oregano and if you use it, the garlic powder). Just shake them all around and rub them over the surface.
2. Heat the oil in a flameproof/oven safe casserole dish that has room for the roast and a little more for the vegetables you choose. Sear the seasoned meat on all sides.
3. Add the garlic and brown for about 30 seconds or so. You can turn off the heat at this point
4. Place vegetables (whatever you chose), lemon juice and wine around the meat.
5. Place dish in oven, uncovered. Add a little water to keep the vegetables from drying out and burning as needed. You can turn and baist the meat from time to time. It should be done in about an hour depending on the size of the roast. 140 to 160 degrees works well, depends on how well done you like it. I like the lower numbers because I like it to be moist. My husband likes it dried out a little to he prefers the higher number. Remember the roast will continue to cook a little after you take it out of the oven to rest 10 minutes.
6. Slice, put some of the vegetable mixture on top. Serve with vegetable, starch or whatever is appropriate for you. Sauteed apples or pears always goes with pork. You can cook some carrot spears under the pork which will absorb all the flavors and juice from the meat.

bigbandjohn

FL_Hiker wrote: »

crazyravr wrote: »

glenfinnancandles wrote: »

Mike9294 wrote: »

Does anyone have recipes for healthy versions of comfort food?

Homemade Jelly in wee tupperware pots. About 8 cals each and just nice when needing something sweet.

Jelly is now a comfort food?

Maybe if it’s slathered all over a big fluffy biscuit, alongside fried chicken and mashed potatoes... 🤤

If I'm right and this person is (originally) from across the pond, Jelly is not what we think of as jelly (i.e. Grape Jelly), but Gelatin (i.e. Cherry Gelatin)... Holding off on using the registered trade-mark brand we think of that uses a different last letter after "Jell...." Not Y.

But I like your thought process...

cwolfman13

My comfort foods are typically soups and stews, etc...for the most part, they are pretty low calorie.

acpgee

Here's a lower calorie version of mac and cheese.

Stretch the pasta with some diced courgette or cooked cauliflower.

For the cheese sauce instead of making bechamel flavoured with a lot of grated hard cheese, blitz low fat cottage cheese with a more modest quantity of grated hard cheese in the food processor.

Pour cheese sauce onto the mac/veg mixture in a casserole dish. Top with bread crumbs and more grated hard cheese. Bake in the oven until the cheese sauce is bubbling and the topping has browned.

DoubleUbea

I was in Walmart today and saw there are all sorts of vegtable "pasta" and potato offerings in the frozen foods section. Green Giant and Byrd's eye have several items.