I'm always trying to eat a little bit healthier, but I'm also a person who really loves food, so I'm not interested in making dinner feel like a punishment. I want the creamy sauce, I want something cheesy, I want a crispy little bit on top. I just don't necessarily need half a block of cheese or butter to get there.
Don't lose this article. Enter your email below, and I'll send it to you right now. Plus a little encouragement and inspiration from me, straight to your inbox.
I've also learned that a few small changes can bring the calories down quite a lot without changing what you actually love about the meal. So these are the tricks I use in my own kitchen. Adding loads of veggies, choosing lighter ingredients where I can, definitely watching portion control, and finding swaps that actually work.
Dinner is handled every Sunday
Get 5 easy family dinners, printable recipe cards, and one grocery list. Simple meals, normal ingredients, no more starting from zero at 5pm.
Every dinner here comes in under 400 calories, but I still want you to finish it thinking that was really good.
Creamy Chicken Alfredo Comfort Food Dinner
I absolutely love a creamy chicken Alfredo. You can't get anything better. But the traditional version can get very, very heavy. My trick is to bulk it up with loads of mushrooms and spinach, so you get a really generous bowl without needing loads of pasta or cream.
And yes, I'm perfectly happy to use a packet of cream of mushroom soup to make the sauce. It's easy and gives you that creamy texture without adding loads of cream. I'll use lean chicken, watch the pasta portion, and let the vegetables do some of the heavy lifting. You still get that creamy, comforting Alfredo feeling, but the whole dinner can come in under 400 calories.
Ingredients
Method
- Cook fettuccine according to package; reserve ½ cup water, drain, and set aside.
- Meanwhile, heat oil in a large skillet over medium-high; season chicken with salt and pepper and cook 5-6 minutes until golden and cooked through. Set aside.
- Reduce skillet heat to medium; sauté garlic 30 seconds until fragrant.
- Add milk and cream cheese; whisk constantly 2-3 minutes until cheese melts and sauce is smooth.
- Stir in Parmesan until melted; add spinach and cook about 1 minute until wilted.
- Return chicken and pasta; toss to coat, adding reserved water as needed for desired consistency.
- Adjust salt and pepper to taste; garnish with fresh parsley and serve immediately.
Classic Beef Meatloaf Comfort Food Dinner
Meatballs are proper comfort food for us, but you can make them much lighter without turning them into little rubbery balls. I'd use lean beef here and low-fat milk in the meatball mixture, which keeps them tender without adding a lot of extra fat. I also like making the meatballs smaller so you get more of them on the plate.
Psychologically, that makes me much happier than looking at three giant meatballs. Serve them with a good tomato sauce and plenty of vegetables, and be sensible with the pasta or bread on the side. And you still get that rich, saucy meatball dinner. But it can stay under 400 calories.
Ingredients
Method
- Preheat oven to 375°F; line a baking sheet with parchment or lightly spray with cooking spray.
- Shape into a loaf about 9x5 inches on sheet.
- Whisk remaining ¼ cup ketchup, brown sugar, and vinegar in a small bowl for glaze.
- Brush half of the glaze over the top of the meatloaf.
- Bake 35 minutes; brush with remaining glaze and bake 10 more minutes or until center reaches 160°F.
- Rest 5 minutes; cut into 6 equal slices and serve warm.
Cheesy Baked Ziti Comfort Food Dinner
Ziti is normally cheesy, saucy, and very comforting. But there are a few easy ways to bring it down. I like to use whole wheat pasta for a little more fiber and then turkey instead of fattier meat. Then bulk the sauce up with vegetables, so you're not relying on a mountain of pasta and cheese to make it filling.
I still put cheese on the top, like something like ricotta or mozzarella. Because frankly, what is baked ziti without that golden cheesy layer? The trick is just to use enough to get the flavor and let that tomato sauce and turkey do the rest. Portion control as well. And then you can have this with a nice green salad on the side, and this still gets you under 400 calories.
Ingredients
Method
- Preheat oven to 375°F; spray a 9x13-inch dish with cooking spray.
- Cook ziti according to package until al dente; drain and set aside.
- Meanwhile, brown turkey in a large skillet over medium-high, breaking it up; add garlic and cook 1 minute until fragrant.
- Stir in marinara, basil, and oregano; season with salt and pepper, simmer 5 minutes, and remove from heat.
- Mix ricotta, egg, ½ cup mozzarella, and ¼ cup Parmesan in a medium bowl.
- Toss pasta in meat sauce; fold in ricotta mixture to coat evenly.
- Transfer to dish; top with remaining ½ cup mozzarella and ¼ cup Parmesan.
- Cover with foil; bake 20 minutes. Uncover; bake another 10-15 minutes until cheese melts and bubbles.
- Rest 5 minutes; garnish with fresh basil and serve.
Slow Cooker Pot Roast Comfort Food Dinner
Pot roast is usually all about the big plate of meat, gravy, and mashed potatoes, right? But I actually like changing up the base. Instead of the usual mountain of mash, I'll serve the slow-cooked beef with chickpeas and couscous.
You still get something substantial underneath, all that lovely gravy, but it feels a little bit fresher, and I find that I don't miss the potato at all. I also make sure there are plenty of vegetables in the slow cooker, carrots, celery, onions, because they soak up all those juices.
And with the slow cooker, don't rush the beef, let it get properly tender and do its thing.
Ingredients
Method
- Season all sides of roast generously with salt and pepper.
- Place carrots, potatoes, onion, and garlic in slow cooker bottom.
- Place roast over vegetables.
- Whisk broth, tomato paste, thyme, and rosemary in a small bowl; pour over roast.
- Cover; cook on low 8 hours or high 4-5 hours until beef is fork-tender.
- Remove roast and vegetables; shred or slice beef and serve with vegetables and a ladle of cooking liquid as gravy.
Loaded Baked Potato Comfort Food Dinner
I absolutely love a baked potato, a loaded baked potato, but it's very easy for the toppings to turn one innocent potato into a huge calorie bomb. My favourite swap is Greek yogurt instead of sour cream. You still get that cool creamy spoonful on top, but you're getting more protein too. Then I'll pile on spring onions, chives, and a little cheese and whatever protein I'm using.
I do skip bacon here because I do find that it is quite high in calories. The potato itself doesn't need much help. Bake it until the skin is really crisp, and the middle is fluffy. It's the toppings where I'm a bit more strategic.
Ingredients
Method
- Preheat oven to 400°F; scrub potatoes, pierce several times with a fork, lightly spray with cooking spray, and salt.
- Bake directly on rack 50-60 minutes until fork-tender.
- Meanwhile, cook bacon according to package until crispy; chop small and set aside.
- Steam broccoli 4-5 minutes until tender-crisp.
- Slit cooked potatoes lengthwise; gently squeeze ends to open.
- Top each with ¼ cup yogurt, ¼ cup cheese, bacon, broccoli, and green onions; season with salt and pepper.
Turkey Meatball Marinara Comfort Food Dinner
I really like taking a comforting Italian-style dinner and just changing what sits underneath it. For turkey meatball marinara, I'll do zucchini noodles or cauliflower rice instead of a big bowl of pasta. The meatballs still get brown and covered in that rich tomato sauce, so you're not losing the good part of the meal.
With zucchini noodles, I barely cook them, just enough to warm them through, because nobody wants watery zucchini swimming in tomato sauce. And don't be afraid to add plenty of herbs, parmesan, and black pepper. You need those little hits of flavor when you're cutting back elsewhere.
Ingredients
Method
- Preheat oven to 400°F; line a baking sheet with parchment and lightly spray with cooking spray.
- Gently mix turkey, breadcrumbs, egg, Parmesan, garlic, parsley, oregano, salt, and pepper in a large bowl just until combined.
- Form 16 meatballs, about 1½ inches each, on prepared sheet.
- Bake 20 minutes until cooked through and lightly browned.
- Meanwhile, heat marinara in a large skillet over medium.
- Add meatballs; simmer 10 minutes to meld flavors.
- During last 2-3 minutes, sauté zucchini noodles in a separate pan until just tender.
- Serve 4 meatballs over 1 cup zucchini noodles with marinara; garnish with fresh basil and optional extra Parmesan.
Creamy Tomato Soup Comfort Food Dinner
Tomato soup is one of those meals where I do really want it to taste creamy, but I don't necessarily want to pour a whole lot of cream into the pot. So I like using a little bit of coconut cream instead. You still get that lovely silky texture with a little bit of a slightly different flavor, and you don't need so much.
I'll also roast the tomatoes and onion first if I have the time because it gives the soup so much more depth without needing loads of extra ingredients.
And blend it really well. A smooth soup always feels more luxurious to me than a thin one, even when there's actually very little going in on it. And then, of course, swap out the bread and maybe do something like a healthier version of bread, more like a sourdough loaf.
Ingredients
Method
- Heat oil in a large pot over medium; cook onion 5 minutes until softened and translucent.
- Add garlic; cook another minute until fragrant, stirring constantly to prevent burning.
- Stir in tomatoes, broth, tomato paste, basil, salt, and pepper; boil, reduce heat, and simmer 15 minutes.
- Carefully puree with an immersion blender, or transfer in batches to a regular blender, taking care with hot liquids.
- Remove from heat; cool 2-3 minutes and whisk in yogurt until fully incorporated and creamy.
- Ladle into bowls; garnish with optional fresh basil and serve immediately with whole grain crackers or a small grilled cheese.
Shepherd’s Pie Comfort Food Dinner
I make shepherd's pie quite often because it's one of those meals I make, then portion up and put them in the freezer, and whip it out when I need an emergency meal. It's the mash where I like to make the swap. I'll do a cauliflower mash over the top, but I mix it really well with a little bit of potato if I want that proper mashed potato texture.
The trick with cauliflower is to cook it until tender and then drain it really well. Even squeeze out excess moisture if you need to. Nobody wants a watery mash sitting on top of a shepherd's pie. I've done it before, and it was a real fail. Finish it with a little bit of cheese and rough up the top with a fork so you've still got those crispy golden bits.
Ingredients
Method
- Preheat oven to 400°F; cover potatoes and cauliflower with water in a large pot and boil 15 minutes until fork-tender.
- Drain; return to pot and mash with milk and 1 tablespoon butter until smooth and creamy. Season with salt and pepper; set aside.
- Meanwhile, brown beef in a large oven-safe skillet over medium-high; drain excess fat and transfer to a plate.
- Melt remaining 1 tablespoon butter in skillet; cook onion and carrots 5 minutes until softened, then garlic 1 minute more.
- Sprinkle flour over vegetables; stir 1 minute. Add broth, tomato paste, Worcestershire, and thyme; simmer, stirring constantly, until thickened.
- Return beef; stir in peas and season with salt and pepper.
- Spread mash evenly over meat; texture top with a fork to help it crisp.
- Bake 20-25 minutes until top is lightly golden and filling bubbles; rest 5 minutes before serving.
Crispy Baked Chicken Tenders Comfort Food Dinner
When I'm eating chicken tenders, I don't want to feel like I'm eating the healthy version. I want them crispy. But that's where my air fryer does all the work. And I don't need to add oil to get them a crunchy coating. I'll serve them with some sweet potato chips, and I roast them until the edges are properly crisp.
The trick with both is not overcrowding the tray or air fryer basket. Give everything a little bit of room so the hot air can circulate. And season the coating really well. If the outside is crunchy and flavorful, you don't need a deep fry to make them exciting.
And you can make a lovely Greek yogurt herby, lemony dip for this one.
Ingredients
Method
- Preheat oven to 425°F; line a baking sheet with parchment, add wire rack, and spray rack with cooking spray.
- Cut chicken into strips about 1 inch wide and 3-4 inches long; pat dry with paper towels.
- Set out three shallow bowls: flour; eggs beaten with 1 tablespoon water; and mixed panko, Parmesan, garlic powder, paprika, onion powder, salt, and pepper.
- Coat chicken individually in flour, shaking off excess; dip in egg, letting excess drip, then press firmly into panko to coat all sides.
- Space tenders on rack; lightly spray tops with cooking spray.
- Bake 18-20 minutes, flipping halfway, until golden brown and 165°F internally.
- Rest 3 minutes; serve with roasted broccoli, sweet potato wedges, or a simple salad for a complete meal under 400 calories.
Mac and Cheese Comfort Food Dinner
Mac and cheese is probably one of the hardest comfort foods to lighten because, well, the cheese is the pointer, right? I like keeping some of that cheesiness, but making sure the sauce is a little bit smarter. Using ricotta because it's a bit lower in fat and it gives you a lovely creamy texture. And then I'll make a lighter béchamel sauce rather than relying heavily on cheese and cream.
I also like using a strong-flavoured cheese, like a mature cheddar, because you can use less of it and still get plenty of flavour. And save some cheese for the top rather than mixing it all through. I think it's the golden crust here that makes the whole thing feel more indulgent and tastier.
Ingredients
Method
- Cook macaroni according to package directions, drain, and set aside.
- Melt butter in same pot over medium; whisk in flour and cook 1 minute, stirring constantly.
- Gradually whisk in milk; stir 3-4 minutes until thickened.
- Off heat, stir in yogurt, cheese, garlic powder, salt, and pepper until smooth and creamy.
- Return macaroni; stir to coat evenly and serve immediately.
Beef Stroganoff Comfort Food Dinner
We enjoy a good stroganoff, but the traditional creamy sauce can get super rich very quickly. I like using coconut cream to still get that silky sauce but without having to pour in loads of cream. I'll also load mine up with mushrooms because I think they're such a good way of making a dish feel a little bit more generous without adding too much.
The other thing I'm really careful about is the noodles. I'd rather have a really good amount of sauce, beef, and mushrooms, but with a sensible portion of noodles, than a mountain of pasta drowning out everything. Finish with plenty of black pepper and fresh herbs, and it still feels like a proper comfort food.
Ingredients
Method
- Cook egg noodles according to package directions, drain, and set aside.
- Heat oil in a large skillet over medium-high; season beef with salt and pepper and brown 3-4 minutes. Set aside.
- Cook onions and mushrooms in same skillet 5-6 minutes until softened and golden; add garlic and cook 1 minute more.
- Sprinkle flour over vegetables; stir well, then gradually stir in broth constantly about 3 minutes until sauce thickens.
- Reduce heat to low; stir in sour cream and Dijon until smooth.
- Return beef; simmer 2-3 minutes and serve over noodles with fresh parsley.
Chicken Pot Pie Comfort Food Dinner
I'm a big believer that pot pie does not need a whole blanket of pastry. For me, the best bit is actually the filling. So I make a really good chicken and vegetable filling with a light béchamel, and I use a packet saucier also. And then just a little bit, a thin cutout of pastry goes on top. So you still get that golden, flaky pastry with every serving without having a huge amount underneath it.
Sometimes the shortcut is exactly what makes a weeknight dinner manageable. Just make sure the filling is thick before the pastry goes on, or you'll end up with a soggy top.
Ingredients
Method
- Preheat oven to 375°F; heat oil in a large oven-safe skillet over medium-high.
- Season chicken with salt and pepper; cook 5-6 minutes until browned and cooked through and set aside.
- Sauté onions in same skillet 3 minutes; add potatoes and cook 5 minutes, stirring occasionally.
- Sprinkle flour over vegetables; stir well, then gradually add broth and milk, stirring constantly.
- Add thyme, garlic powder, and frozen vegetables; simmer 8-10 minutes until potatoes are tender and sauce thickens.
- Return chicken; stir and top with evenly spaced biscuits.
- Bake skillet 12-15 minutes until biscuits are golden brown; cool 5 minutes before serving.
Sloppy Joe Comfort Food Dinner
Ingredients
Method
- Cook turkey in a large skillet over medium-high 6-7 minutes, breaking up with a wooden spoon, until browned and cooked through.
- Add onion and pepper; cook 4-5 minutes until softened, then garlic another minute until fragrant.
- Stir in tomato sauce, tomato paste, sugar, Worcestershire, vinegar, Dijon, and paprika.
- Reduce heat to medium-low; simmer 8-10 minutes, stirring occasionally, until thickened. Season with salt and pepper.
Everyone loves a messy, saucy part of a sloppy joe, but you don't really always need the bread. So I make the filling with lean mince, plenty of onion and peppers, and a really punchy tomato sauce, then serve it in a bowl with a crunchy salad or vegetables alongside.
So you still get all that sweet, smoky, savory, sloppy joe flavour, but without the bun taking up half the plate and adding all those calories. And don't make the sauce too sweet. There's already plenty of sweetness from the ketchup and onions. And I like to add a bit of chili to balance everything out.
Creamy Mushroom Risotto Comfort Food Dinner
Ingredients
Method
- Warm broth in a medium saucepan; keep warm over low throughout cooking.
- Heat half the butter in a large heavy-bottomed pan over medium-high; cook mushrooms 5-6 minutes until golden brown and liquid evaporates. Season with salt and pepper; set aside on a plate.
- Heat oil in same pan over medium; cook onion 3-4 minutes until softened, then garlic and thyme another minute.
- Stir in rice 2 minutes until coated and edges slightly translucent; add wine and stir until completely absorbed.
- Add warm broth a ladle at a time, about 3/4 cup, stirring frequently and waiting until nearly absorbed before adding more. Cook about 20-25 minutes until creamy and tender with a slight bite.
- Stir in mushrooms, remaining butter, and Parmesan; season with salt and pepper, remove from heat, and rest 2 minutes.
- Garnish with fresh parsley; serve immediately while hot and creamy.
Risotto does have a reputation for being really, really rich, but you actually don't need mountains of butter and cheese to make it creamy. The rice does most of that work for you, along with a good stock.
Don't lose this article. Enter your email below, and I'll send it to you right now. Plus a little encouragement and inspiration from me, straight to your inbox.
I like using loads of mushrooms and letting them get properly browned before they go into the risotto. I think that's what gives you so much flavor that you can be much more restrained with the butter and parmesan. And add your stock gradually, stirring as you go, so the rice releases all that lovely starch.
I'll finish with a little bit of parmesan at the end rather than drowning the whole pot in it. This also makes a really nice side to a protein like some fish or a chicken breast.
Baked Salmon with Butter Comfort Food Dinner
Ingredients
Method
- Preheat oven to 400°F (200°C); line a baking sheet with parchment or lightly grease with cooking spray.
- Pat salmon dry with paper towels; space on sheet.
- Mix melted butter, garlic, lemon juice, zest, dill, paprika, salt, and pepper in a small bowl.
- Brush mixture generously over each fillet, distributing garlic evenly.
- Bake 12-15 minutes depending on thickness, until easily flaked with a fork and 145°F internally. Fish should be opaque and cooked through but moist.
- Remove from oven; rest 2 minutes and garnish with fresh lemon slices and parsley. Serve with roasted asparagus or a simple green salad.
I don't think salmon needs that much done to it to make it delicious. So if I'm trying to keep it light, I'll skip that big knob of butter, and then I'll use a little bit of olive oil instead. Or I like to mix some olive oil and butter together because I still want that buttery flavor.
Then I'll roast the salmon with some herbs, garlic, and serve it with loads of veggies. I don't bother adding a carb when the salmon is the star of the plate. The trick is to not overcook it, guys. Take it out when you think it's underdone, and then it cooks through while it's still on the plate, and it becomes lovely and juicy in the middle.
Beef Tacos Comfort Food Dinner
Tacos are one of those meals where I'd rather make a few small changes than take everything I love about them away. So I'll use lean mince or even chicken mince and pack the tacos with crunchy lettuce, tomato, onion, coriander, and salsa, so I can still have plenty on my plate.
I'm also quite happy to go lighter on the cheese and sour cream because once you've got enough lime, chili, and fresh toppings in there, you don't need loads of them. Season the mince really well with cumin, smoked paprika, garlic, and chili because lean meat needs plenty of flavor. No one wants a boring taco just because it's a little bit healthier.
Ingredients
Method
- Brown beef in a large skillet over medium-high 6-8 minutes, breaking up with a wooden spoon, until cooked through.
- Drain excess fat; stir in taco seasoning and water and simmer 3-4 minutes until slightly thickened.
- Meanwhile, warm tortillas in a dry skillet 30 seconds per side or microwave wrapped in damp paper towels 20-30 seconds.
- Divide beef evenly among 8 tortillas, about 1.5 oz per taco.
- Top with lettuce, tomatoes, cheese, yogurt, and optional fresh cilantro; serve immediately.
Lasagna Roll-Ups Comfort Food Dinner
I actually really like lasagna roll ups for portion control because you can make individual little parcels instead of cutting into one enormous dish and hoping you've served yourself a sensible piece, which none of us do. I like adding spinach to the filling. I actually also like to use spinach pasta sheets here.
And then keep the cheese fairly measured, then roll everything up with plenty of tomato sauce, and you still get all those layers of pasta sauce and cheesy filling, but the portions are much easier to manage. My kitchen tip here is not to skimp on the tomato sauce. It keeps the roll-ups moist and gives you loads of flavor without needing heavy cream.
Ingredients
Method
- Preheat oven to 375°F; cook noodles according to package until al dente. Drain; lay flat on a clean kitchen towel to prevent sticking.
- Mix ricotta, 1/2 cup mozzarella, Parmesan, egg, spinach, garlic, Italian seasoning, salt, and pepper in a medium bowl.
- Spread 1 cup marinara in a 9x13-inch baking dish.
- Spread about 3 tablespoons filling evenly over each flat noodle; gently roll from one end.
- Place seam-side down in dish; top with remaining 1 cup marinara.
- Sprinkle with remaining 1/2 cup mozzarella; cover with foil and bake 25 minutes.
- Uncover; bake another 5 minutes until cheese melts and bubbles. Garnish with fresh basil.
Chicken Parmesan Comfort Food Dinner
The good old chicken parmesan is definitely one of those meals that can go from being fairly sensible to very heavy once you start breading, frying, and piling on the cheese and going the full Monty. So I bake the chicken instead, which means I still get the crispy coating without frying it in oil.
Then I like to use a good tomato sauce, which I have probably made, a sensible amount of mozzarella, and plenty of fresh basil. I also like serving this with veggies or a big salad rather than a huge portion of pasta. I think the trick is getting the breadcrumbs really well seasoned, like with tons of garlic, herbs, a little bit of parmesan, and black pepper, because that crispy coating is what's doing a lot of the flavor work.
Ingredients
Method
- Preheat oven to 425°F; line a baking sheet with parchment and lightly spray with cooking spray.
- Mix panko, Parmesan, Italian seasoning, garlic powder, salt, and pepper in a shallow bowl; put egg whites in another.
- Pat chicken dry with paper towels; dip in egg whites, letting excess drip, then press gently into crumbs to coat thoroughly.
- Place chicken on sheet; lightly spray tops with cooking spray and bake 15 minutes.
- Remove from oven; top each breast with 2 tablespoons marinara and 2 tablespoons mozzarella.
- Bake another 8-10 minutes until chicken reaches 165°F internally and cheese melts and bubbles.
- Rest 3 minutes; garnish with fresh basil and serve with remaining marinara, zucchini noodles, or a side salad.
Pork Chop with Applesauce Comfort Food Dinner
Pork sometimes gets a bad reputation for being on the heavy side, but a lean pork chop is actually a really good option when you want something that feels like proper comfort food but without going overboard. I make this one really simple. Get a good syrup on the chop, then serve it with a homemade applesauce. The sweet apple with the savory pork just works.
And then serve it with some roast veggies and a green salad. Don't overcook the pork. Lean meat can go from juicy to dry very quickly. And then I like to add a little bit of mustard sauce to the applesauce. It just takes down that sweetness a bit.
Ingredients
Method
- Season both sides of pork chops with garlic powder, smoked paprika, salt, and pepper.
- Heat oil in a large skillet over medium-high; cook chops 4-5 minutes per side until golden brown and 145°F internally.
- Meanwhile, combine apples, water, honey, and cinnamon in a medium saucepan over medium.
- Cook apples 10-12 minutes, stirring occasionally and mashing with a fork to desired consistency.
- Rest chops 3 minutes; serve with warm applesauce and steamed green beans for a complete meal.
Beef and Broccoli Comfort Food Dinner
I make this when we're craving Chinese takeaway, but I know I can make something better at home, and of course, lower in calories. So I use lean beef, loads of broccoli, and I like to do this with vermicelli noodles, which are much lighter than the huge pile of noodles you often get from a takeaway.
The key is getting the beef really hot and giving it a quick sear so you get that lovely caramelized edge rather than letting it stew in the sauce. Don't put on the broccoli. I like it to stay bright green. It must have a part. Plenty of garlic, ginger, chili, and soy do the rest.
Ingredients
Method
- Whisk soy sauce, oyster sauce, cornstarch, and broth in a small bowl; set aside.
- Steam broccoli 3-4 minutes until bright green and tender-crisp; set aside.
- Heat 1 teaspoon sesame oil in a large skillet or wok over high; cook beef in a single layer undisturbed 2-3 minutes until browned. Flip; cook another 1-2 minutes and set aside.
- Add remaining oil, garlic, and ginger to skillet; cook 30 seconds until fragrant.
- Add sauce; simmer 2 minutes, stirring constantly, until thickened.
- Return beef; add broccoli and toss 1-2 minutes to coat well. Garnish with sesame seeds; serve immediately over cauliflower rice or a small portion of brown rice.
Creamy Tuscan Chicken Comfort Food Dinner
Creamy tuscan chicken is exactly the kind of dinner I like making because it's lighter, and you can keep all those amazing flavors without needing a huge amount of cream. I will typically use coconut cream for the sauce and add plenty of green beans, garlic, sun-dried tomatoes, and herbs.
The beans make the dish feel much more substantial and give you something fresh against that creamy sauce. I like browning the chicken properly first, then building the sauce in the same pan because all those little brown bits are free flavor. Serve this with something green rather than automatically adding pasta because you actually really don't need it.
Ingredients
Method
- Season chicken breasts with Italian seasoning, salt, and pepper on both sides.
- Heat oil in a large skillet over medium-high; cook chicken 6-7 minutes per side until golden brown and cooked through to 165°F internally. Set aside.
- Sauté garlic and sun-dried tomatoes in same skillet 1 minute until fragrant.
- Add broth, scraping up browned bits; simmer 2-3 minutes.
- Reduce heat to medium-low; stir in half-and-half and Parmesan and simmer 3-4 minutes, stirring frequently, until sauce starts thickening.
- Add spinach; cook 2 minutes, stirring gently, until wilted.
- Return chicken; spoon sauce over and simmer 2-3 minutes to reheat. Garnish with fresh basil; serve with zucchini noodles or a small portion of whole wheat pasta.
Fish and Chips Comfort Food Dinner
Ingredients
Method
- Preheat oven to 425°F; line two baking sheets with parchment and lightly spray with cooking spray.
- Toss potatoes with 1 tablespoon oil, paprika, garlic powder, salt, and pepper; spread on one sheet and bake 25 minutes, flipping halfway.
- Mix panko, remaining 1 tablespoon oil, salt, and pepper in a shallow dish.
- Pat cod dry; season with salt and pepper, dip in egg whites, and coat thoroughly with panko.
- Place fish on second sheet; bake 12-15 minutes until easily flaked with a fork and coating is golden brown.
- Serve fish and chips hot with lemon wedges and a splash of malt vinegar.
This is where my husband and I disagree. I much prefer my fish without the batter and with a big fresh salad alongside it. He absolutely wants the proper battered version. So we compromise. I'll air fry the fish till it gets beautifully cooked and a little bit crisp around the edges.
Then load up my plate with salmon with salad and lemon. If you do want the batter, the air fryer is a great way to get it crisp without deep frying the fish. Either way, don't overcook the fish because that's the one thing that will ruin the whole plate.
Stuffed Bell Peppers Comfort Food Dinner
Ingredients
Method
- Preheat oven to 375°F. Place hollowed peppers upright in a baking dish.
- Cook turkey, onion, and garlic in a large skillet over medium 7-8 minutes until turkey is browned and onion softened; drain excess fat.
- Stir in rice, tomatoes, Italian seasoning, salt, and pepper; cook 2-3 minutes until heated through.
- Off heat, stir in ½ cup mozzarella.
- Divide filling evenly among four peppers, packing gently; add ¼ cup water to dish bottom.
- Cover with foil; bake 30 minutes. Uncover, top with remaining cheese, and bake 5 more minutes until melted.
- Cool 5 minutes; garnish with optional fresh basil.
With the stuffed bell peppers, I definitely like to sneak in lots of vegetables. I use lean chicken mince with tomatoes, herbs, garlic, and a little bit of cheese, then stuff it into the peppers and take them and bake them until everything is bubbly.
If you get the seasoning right, it honestly tastes like a pizza with your eyes closed. I like using a strong-flavored cheese on top, so I don't need loads of it, and letting the pepper soften, but still keeping a little bit of structure and crunch.
Chicken Fried Rice Comfort Food Dinner
Ingredients
Method
- Heat vegetable oil in a large wok or skillet over medium-high; scramble eggs until just cooked and set aside.
- Cook garlic in same pan 30 seconds until fragrant.
- Add rice, breaking clumps with a spatula; stir-fry 3-4 minutes until heated through and starting to crisp.
- Add chicken, peas and carrots, and ginger; stir-fry 2-3 minutes until vegetables are heated through.
- Return eggs, breaking into small pieces; add soy sauce and sesame oil and toss.
- Stir in green onions; cook 1 more minute and season with salt and pepper.
- Serve immediately while hot with extra green onions if desired.
Fried rice is one of my favorite ways to deal with leftovers because this is exactly where your last dinner gets a second laugh. Leftover rice is actually better than freshly cooked rice because it's drier. So it fries rather than turning into a sticky mess.
And then I'll use leftover chicken and typically the veg that needs using up in the fridge, and a couple of eggs. Season it with soy, garlic, and ginger. You don't really need much loads of oil either. Get the pan nice and hot, keep moving everything around, and add the rice when the vegetables are cooked.
It's quick, it's really filling, and it saves me from throwing perfectly good food away.
Turkey Chili Comfort Food Dinner
Ingredients
Method
- Brown turkey in a large pot over medium-high 5-7 minutes, breaking up with a spoon.
- Cook onion and pepper about 5 minutes until softened; add garlic and cook another minute until fragrant.
- Stir in tomatoes, beans, broth, chili powder, and cumin.
- Boil; reduce heat to low and simmer 20 minutes, stirring occasionally.
- Season with salt and pepper; serve hot with favorite low-calorie toppings if desired.
I actually prefer making chili with turkey because it takes on all those big smoky, spicy flavors and it doesn't make the pot feel so heavy or too heavy. I'll use lean turkey mince and then bulk it up with beans, tomatoes, onions, and peppers.
And the trick here is to let the spices really cook into the meat before adding the tomatoes. I think that's where you get that deep chili flavour.
Don't be shy with the toppings. Just be a little bit clever about them. Fresh coriander, lime, chopped spring onions, and a spoonful of Greek yogurt give you loads of flavor without needing a mountain of cheese and sour cream.
Grilled Cheese and Tomato Soup Comfort Food Dinner
Ingredients
Method
- Combine tomatoes, broth, garlic, onion powder, and basil in a medium pot; simmer over medium 15 minutes.
- Puree with an immersion blender or carefully transfer to a regular blender in batches. Stir in milk, season with salt and pepper, and keep warm over low.
- Meanwhile, sandwich 1 ounce cheese between two bread slices per sandwich.
- Heat a large nonstick skillet over medium; spray with cooking spray. Cook sandwiches 3-4 minutes per side until golden brown and cheese melts, lightly spraying tops before flipping.
- Halve sandwiches; serve with soup for dunking.
This is one where my husband and I do things slightly differently. I'll have a tomato soup because I'm perfectly happy with that, and he'll make himself the proper sourdough grilled cheese to dunk it into. And honestly, that's what I like about dinners like this. You don't have to make everyone eat the same thing.
For the soup, I like roasting the tomatoes, onions, and garlic all together on a sheet pan because I think that's where you get the most flavor, and it makes it like a more intense flavor.
And if you want the grilled cheese, you can still have it. Just use a good sourdough because it's good for your gut, plenty of flavorful cheese, and toast it properly rather than loading it with loads of butter.
Shrimp Scampi Comfort Food Dinner
Ingredients
Method
- Pat shrimp dry with paper towels; season with salt and pepper and set aside.
- Heat 1 tablespoon oil in a large skillet over medium-high; cook zucchini noodles 2-3 minutes until just tender and set aside on a plate.
- Add remaining oil and butter to skillet; when butter melts, cook garlic and pepper flakes 30 seconds until fragrant.
- Cook shrimp in a single layer 2 minutes per side until pink and opaque; set aside with noodles.
- Add broth and lemon juice, scraping up browned bits; simmer 2 minutes until slightly reduced.
- Return shrimp and noodles; toss in sauce and cook 1 minute to heat through. Sprinkle with fresh parsley and Parmesan.
You don't need a huge bowl of pasta to go with your shrimp scampi to make it delicious. I like serving the garlicky shrimp and lemony sauce over cauliflower noodles instead. You still get all those lovely flavours like the garlic, lemon, herbs, and a little bit of butter, but the cauliflower keeps the whole plate much lighter.
My tip is not to overcook the shrimp because they only need a few minutes, and also don't overcook the cauliflower noodles. You don't want them mushy and watery, just tender. Finish everything with tons of chopped chives, parsley, and lots of lemon and a good dash of olive oil, and you've got yourself a meal for under 400 calories.
BBQ Pulled Pork Comfort Food Dinner
My husband loves pulled pork, but you don't need to pile it onto a giant bun with extra sauce and a mountain of carbs. Just serve it with a big crunchy slaw and maybe some roasted sweet potato. The slaw is important because that freshness cuts through the richness of the pork, especially if you've cooked it low and slow.
And then I'll keep the dressing light and let the barbecue flavor do the work. And if you're making pulled pork, make extra. It freezes really well. And it's great having extra portions ready for another dinner when you completely don't feel like cooking.
Ingredients
Method
- Mix paprika, garlic powder, onion powder, and black pepper in a small bowl; rub all over pork.
- Place pork in slow cooker; pour broth and vinegar around it.
- Cover; cook on low 4 hours or until tender and easily shredded with a fork.
- Remove pork; shred with two forks and discard all but ¼ cup cooking liquid.
- Return pork; stir in BBQ sauce to coat evenly and cook on low another 15-20 minutes until heated through.
- Serve ½ cup portions (about 350 calories) over coleslaw or with a small whole wheat bun if desired.
Eggplant Parmesan Comfort Food Dinner
I really enjoy eggplant parmesan, but when I've made it the traditional way, it literally becomes like an oil sponge. So instead of frying the eggplant, I bake it until it's tender and golden. Then layer it with tomato sauce and a sensible amount of cheese.
It is quite an important step. And this is where portion control actually makes me happier. I'd rather have a really good piece of eggplant parmesan with a huge crunchy salad than eat half a baking dish and feel like I need a nap afterwards.
Ingredients
Method
- Preheat oven to 400°F; line two baking sheets with parchment and lightly spray with cooking spray.
- Mix panko, ¼ cup Parmesan, and Italian seasoning in a shallow bowl; put egg whites in another.
- Dip eggplant in egg whites; press into crumbs to coat both sides and arrange on sheets.
- Lightly spray tops; bake 20-25 minutes, flipping halfway, until golden and crispy.
- Spread ½ cup marinara in a 9x13-inch dish; layer with half the eggplant, ¾ cup marinara, half the mozzarella, and 2 tablespoons Parmesan.
- Repeat with remaining eggplant, marinara, and cheeses; bake uncovered at 375°F for 15 minutes until bubbly.
- Rest 5 minutes; garnish with fresh basil and serve. Each portion is approximately 375 calories.
Chicken Quesadilla Comfort Food Dinner
Quesadillas are very easy to make lighter without making them boring. I use lean chicken, add lots of vegetables like peppers, onions, spinach, honestly, whatever you've got, and I go a little bit easier on the cheese. And you still get that crispy tortilla and the lovely melted cheese running through the middle. But the filling is doing more of the work.
I also like using a strong cheese because you don't need as much of it to get that proper cheesy flavor. Cook them in a dry pan or with just the tiniest bit of oil and get both sides really crisp.
Then serve with salsa and a little bit of Greek yogurt instead of a huge dollop of sour cream.
Ingredients
Method
- In a medium bowl, combine the shredded chicken, bell pepper, corn, black beans, green onions, cumin, and chili powder. Mix well.
- Spray a large non-stick skillet with cooking spray and heat over medium heat.
- Place one tortilla in the skillet. Sprinkle ¼ cup cheese on half of the tortilla, top with about ¾ cup of the chicken mixture, then another ¼ cup cheese.
- Fold the tortilla in half and cook for 2-3 minutes per side, pressing gently with a spatula, until golden brown and crispy and cheese is melted.
- Remove from skillet and let rest for 1 minute before cutting into 3 wedges. Repeat with remaining tortillas and filling.
- Serve hot with a dollop of Greek yogurt, fresh salsa, and cilantro if desired. Each quesadilla is approximately 385 calories.
