09 Sep Healthy Comfort Food
There’s a distinct chill creeping into our evenings; a sure sign that fall is digging in its heels. Although I’m sad to see summer go, there are some things I am looking forward to. This is a time when we start transitioning from light salads to more decadent comfort foods. It’s a time for hot cocoa in front of a roaring fire; a time when our instincts are telling us to indulge.
But since most of us will spend our winter days in a heated building, we don’t really need extra insulating pounds. So, let’s strike a balance and enjoy some healthy comfort foods that won’t cause us to increase a pant size.
Here are some of my favorites:
1 medium head cauliflower
1 tbsp. Reduced fat cream cheese, room temperature
½ cup grated Parmesan cheese
1 clove garlic, minced
2 tbsp. Olive oil
Clean and cut cauliflower into small pieces. Boil for seven to eight minutes. Drain well and pat dry.
Use a food processor to puree the hot, dry cauliflower with remaining ingredients.
Courtesy of Food Network, George Stella
16 oz. cottage cheese (with the other ingredients, you won’t taste this flavor).
1 ½ cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
1/2 pound cremini mushrooms, cleaned and thinly sliced
4 large tomatoes
3 cups of sundried tomatoes
½ cup of white onion, chopped
3 garlic cloves
1 tsp dried basil
¾ tsp. Salt
Add all sauce ingredients into a food processor and blend to your desired consistency. Set aside.
Thinly slice the zucchinis lengthwise with a mandolin or sharp knife.
Combine cottage, mozzarella, ½ of the Parmesan cheese and two eggs together in a large bowl with ¼ cup of sauce.
Moisten the bottom of a lasagna pan with sauce, and then add one layer of zucchini strips. Layer 1/4 of your cheese mixture, and then ¼ of the cremini mushrooms. Moisten with sauce and repeat the layering process to create three more layers. Top with a layer of sauce and the remaining Parmesan cheese.
Bake at 350 degrees for 30 minutes or until heated through.
Courtesy of Kimberly Snyder.net/blog/2012