Healthy Comfort Foods Kitchen

Healthy Cinnamon Hot Chocolate

Makes 2 servings

Ingredients:

2 cups milk – low-fat, skim, soy, or rice milk

2 heaping tablespoons 70 % dark chocolate cocoa powder

2 teaspoon sweetener – Organic cane sugar, granulated sugar or sugar substitute

½ teaspoon Cinnamon

Directions:

  1. Heat the milk in a saucepan over medium heat until steaming (but not boiling).
  2. Add cocoa powder, cinnamon and sweetener and whisk to combine ingredients.
  3. Whisk the cocoa powder, cinnamon and sweetener until well-blended.
  4. Pour into favorite mugs or cups.
  5. Enjoy.

Whole-Grain Chicken Noodle Soup Recipe

Makes 8 servings

Ingredients:

  • 2 tablespoons olive oil
  • 2 cups sliced celery
  • 2 cups sliced mushrooms
  • 2 cups chopped sweet onion
  • 4 skinless, boneless chicken breasts, roasted or grilled (or skinless meat from 1 rotisserie chicken)
  • 2 tablespoons minced garlic
  • Black pepper to taste
  • 3 cups boiled and drained whole-wheat blend pasta (like Barilla Plus penne pasta)
  • 8 cups low-sodium chicken broth (canned or reconstituted from packets)
  • 1 1/2 tablespoon fresh chopped fresh herb blend (such as parsley, sage and oregano)

Preparation:

  1. Add olive oil to large nonstick sauce pan and heat over medium-high heat. Add celery, mushrooms and onion and saute until vegetables are lightly browned (about 5 minutes).
  2. Stir in shredded chicken, garlic, and black pepper, and toss to blend well.
  3. Add the pasta, chicken broth, and fresh herbs and bring to a gentle boil. Reduce heat to simmer, cover pot and let simmer about 10-15 minutes.

Buttermilk Biscuits

Makes ~12 biscuits

Ingredients:

1-1/2 cups Whole wheat flour

1 cup All-purpose flour

2 tbsp Granulated sugar

2-1/2 tsp Baking powder

1/2 tsp Baking soda

1/2 tsp Salt

1/2 cup Non-hydrogenated margarine

1 cup Buttermilk

1 egg

Directions:

  1. Preheat oven to 400°F (200°C).
  2. In bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Using Pastry blender or 2 knives, cut in margarine until in coarse crumbs. In a separate bowl, whisk buttermilk with egg; stir into flour mixture with fork to make soft dough.
  3. With lightly floured hands, press dough into ball. On lightly floured surface, knead gently 10 times. Pat into ¾” (2 cm) thick round. Using floured round cutter or glass, cut into rounds. Place on parchment-paper lined or floured rimless baking sheet. Bake until golden, 12 to 15 minutes.

Chocolate Chip Cookies

Adapted from Jessica Seinfeld’s Deceptively Delicious Cookbook

Makes 4 dozen cookies

Ingredients:

Non-stick cooking spray (or butter/margarine)

2 cups firmly packed light or dark brown sugar

1 ½ cups margarine

4 large egg whites

4 teaspoons pure vanilla extract

2 (15 oz) cans chickpeas, drained and rinsed

4 cups (24 oz) semi-sweet chocolate chips

1 ½ cup chopped walnuts (optional)

1 ½ cup raisins (optional)

4 cups all purpose flour

1 cup old fashion oats

2 TSP baking soda

½ TSP salt

Directions:

  1. Preheat oven to 350 F. Coat a baking sheet with cooking spray or grease with margarine.
  2. In a large mixing bowl or the bowl of an electric mixer, beat the sugar and margarine with a wooden spoon or on medium speed until smooth. Beat in the egg whites and vanilla, then the chickpeas and chocolate chips. Add the flour, oats, baking soda and salt, and mix on low speed until a thick dough forms.
  3. Drop the dough by the tablespoonful onto the baking sheet, spacing the cookies about 2 inches apart. Press gently with a fork to flatten. Bake until the cookies are golden brown and just set, 11 to 13 minutes. Do NOT over bake. Transfer to a rack to cool.
  4. Store in an airtight container for up to 3 days.

Macaroni and Cheese

Adapted from Jessica Seinfeld’s Deceptively Delicious Cookbook

Serves 16

Ingredients:

6 cups whole wheat elbow macaroni

8 TBSP olive oil

4 TBSP all-purpose flour

2 cups skim milk

2 cups butternut squash OR cauliflower puree

6 cups shredded reduced-fat cheddar cheese

16 oz. reduced fat or non-fat cream cheese

2 TSP salt

½ TSP paprika

½ TSP pepper

Directions:

  1. If using butternut squash:
  2. Cut off the stem, cut squash in half lengthwise and scrape out seeds. Roast the halves on a cookie sheet, flesh-side down, at 400 F for 45-50 minutes. Scoop out the flesh and puree in a food processor or blender for about 2 minutes.

1. If using cauliflower:

a. Cut off florets and discard core. Steam for 8-10 minutes. In a food processor or blender

for about 2 minutes , with a few TSP of water if needed for a smooth, creamy texture.

  1. Bring a large pot of salted water to a boil, add the macaroni and cook according to package directions until al dente. Drain in a colander
  2. While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.
  3. Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the vegetable puree, cheddar, cream cheese, and seasonings, and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.

Fun Fact:

  • One cup portion of this macaroni provides the equivalent serving of calcium as one cup of milk!