Classic Comfort Foods Made Healthy

Here are blue plate specials with nutritious twists―so you can enjoy these beautiful dishes even more, without sacrificing one ounce of good taste.
by Sara Quessenberry and Kate Merker

Beef Stroganoff. Real Simple/Maria RobledoBeef Stroganoff With Yogurt and Dill
Serves 4| Hands-On Time: 25m | Total Time: 25m
Ingredients
12 ounces multigrain noodles
2 tablespoons olive oil
1 pound sirloin steak, thinly sliced kosher salt and pepper
1 pound button mushrooms, sliced
4 shallots, sliced
1/2 cup dry white wine
1/4 cup nonfat Greek yogurt
1/4 cup chopped fresh dill

• Calories 535 Calories From Fat 22%

See more: Comfort Food in a Bowl

Directions
Cook the noodles according to the package directions. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with ¼ teaspoon each salt and pepper. In 2 batches, cook the steak until browned, about 1 minute per side. Transfer to a plate. Return the skillet to medium heat and add the remaining oil. Add the mushrooms and shallots; cook, stirring occasionally, until tender, 5 to 6 minutes. Add the wine and simmer until the liquid has reduced by half, 2 to 3 minutes. Return the beef and accumulated juices to the skillet and cook until heated through, 1 to 2 minutes. Serve over the noodles; top with the yogurt and dill.

Real Simple/Maria RobledoTurkey Meat Loaf with Mashed Potatoes

Ingredients

    1 1/2 pounds lean ground turkey
    1 onion, chopped
    1 bunch spinach, thick stems removed and leaves chopped (about 4 cups)
    1 cup fresh flat-leaf parsley, chopped
    1/2 cup whole-wheat bread crumbs
    2 tablespoons Dijon mustard
    1 large egg white
    Kosher salt and black pepper
    1/4 cup ketchup
    2 pounds red potatoes, quartered
    1 cup buttermilk
    1 tablespoon extra-virgin olive oil
    1/4 cup jarred marinara sauce, warmed (optional)

Directions

Heat oven to 400° F. In a bowl, combine the turkey, onion, spinach, parsley, bread crumbs, mustard, egg white, and ½ teaspoon each salt and pepper.  Transfer the mixture to a baking sheet and form it into a 10-inch loaf. Spread with the ketchup. Bake until cooked through, 45 to 50 minutes.

 Meanwhile, place the potatoes in a large pot of enough water to cover and bring to a boil. Reduce heat and simmer until tender, 15 to 18 minutes. Drain the potatoes and return them to the pot. Mash with the buttermilk, oil, ½ teaspoon salt, and ¼ teaspoon pepper.  Serve the meat loaf with the potatoes and the marinara sauce, if using.

• Calories 376 Calories From Fat 25%

See more: How to Fix 17 Basic Cooking Mistakes

Real Simple/Maria RobledoCrispy Chicken with Garlicky Collards

Serves 4| Hands-On Time: 20m | Total Time: 55m

Ingredients
•    1 3 1/2-pound chicken, cut into 10 pieces and skin removed
•    2 tablespoons Dijon mustard
•    2 cups multigrain cereal flakes, crushed
•    2 tablespoons olive oil
•    kosher salt and black pepper
•    2 bunches collard greens, thick stems removed and leaves cut into 1-inch strips
•    2 cloves garlic, thinly sliced
•    1 lemon, cut into wedges
Directions
Heat oven to 400° F. In a large bowl, toss the chicken and mustard to coat. In a separate bowl, mix the cereal, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper. Coat the chicken with the cereal mixture and bake on a baking sheet until golden and cooked through, 45 to 50 minutes.

Meanwhile, cook the collards in a large pot of boiling salted water until tender, about 10 minutes. Drain, rinse, and squeeze out the excess water. Heat the remaining oil in a skillet over medium heat. Add the garlic, collards, and 1/4 teaspoon each salt and pepper. Cook for 2 to 3 minutes. Serve with the chicken and lemon.

• Calories 395 Calories From Fat 34%

See more: 9 Healthy Pre-dinner Snacks

Real Simple/Maria RobledoMacaroni and Cheese with Cauliflower

Serves 6 | Hands-On Time: 15m | Total Time: 40m
Ingredients

    12 ounces multigrain elbow macaroni
    1 head cauliflower, roughly chopped
    4 slices multigrain bread, torn
    1/2 cup fresh flat-leaf parsley, chopped
    3 tablespoons olive oil
    kosher salt and black pepper
    1 onion, finely chopped
    1 1/2 cups grated extra-sharp Cheddar (6 ounces)
    1 1/2 cups reduced-fat sour cream
    1/2 cup 1 percent milk
    1 tablespoon Dijon mustard

Directions

Heat oven to 400° F. Cook the pasta according to the package directions, adding the cauliflower during the last 3 minutes of cooking time; drain. Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper; pulse to combine. Return the pasta pot to medium heat and add the remaining tablespoon of oil. Add the onion, ¾ teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until soft, 3 to 5 minutes. Mix in the pasta and cauliflower and the cheese, sour cream, milk, and mustard. Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.

• Calories 537 Calories From Fat 39%

See more: 53 Simple 3-Ingredient Recipes

Real Simple/Maria RobledoChicken and Vegetable Pot Pie

Serves 6| Hands-On Time: 35m | Total Time: 1hr 10m

Ingredients

    1 pound boneless, skinless chicken breasts
    1 tablespoon olive oil
    2 onions, chopped
    4 carrots, diced
    3 tablespoons all-purpose flour
    1/2 cup dry white wine
    2 cups 1 percent milk
    1 10-ounce package frozen peas
    1 tablespoon fresh thyme
    kosher salt and black pepper
    1 9-inch store-bought piecrust, thawed if frozen

Directions

Heat oven to 400° F. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.

Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute. Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. Transfer to a shallow 1½- to 2-quart baking dish. Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.

• Calories 398 Calories From Fat 36%

See more: The Ultimate Chicken Handbook

Click here to see four more classic comfort foods made healthy