Healthy comfort food: Stuffed pork chops, baked apples, more

While comfort food tastes great, it can hurt the waistline. Bobby Deen is here to help with 6 healthy recipes from his book "Bobby Dean's Everyday Eats" that are sure to satisfy.

Veggie mac and cheese casserole
Servings:

6 servings

Ingredients

    • 1/4 cup fat-free Greek yogurt
    • 1 teaspoon Dijon mustard
    • 1/2 teaspoon salt
    • 1 teaspoon freshly ground black pepper
    • 1/4 cup shredded gruyère cheese
    • 3 tablespoons grated Parmesan cheese
    • 1 head cauliflower (about 1 pound), cut into florets, large florets halved
    • 1 large head broccoli (about 13/4 pounds), cut into florets, large florets halved
    • 1 package (131/4 ounces) whole-grain fusilli
    • 1 cup fresh or frozen peas
    • 2 tablespoons whole-wheat panko breadcrumbs

Preparation

Baking Directions:

Three bean and kale chili
Servings:

6 servings

Ingredients

    • 2 tablespoons vegetable oil
    • 1/2 pound button mushrooms, stems trimmed, chopped
    • 1 onion, chopped
    • 1 can (151/2 ounces) small white beans, rinsed and drained
    • 1 can (151/2 ounces) black beans, rinsed and drained
    • 1 can (151/2 ounces) red kidney beans, rinsed and drained
    • 3 garlic cloves, chopped
    • 1 jalapeño, seeds and veins removed, chopped
    • 2 cups packed chopped kale
    • 1 can (141/2 ounces) diced tomatoes, with juices
    • 1 cup low-sodium chicken broth
    • 2 tablespoons chili powder
    • salt and freshly ground black pepper

Preparation

Baking Directions:

Homey baked apples
Servings:

4 servings

Ingredients

    • 4 baking apples (5 to 6 ounces each), such as McIntosh
    • 4 teaspoons unsalted butter
    • ¹⁄8 teaspoon ground cinnamon
    • 4 teaspoons maple syrup
    • Vanilla frozen yogurt, for serving (optional)

Preparation

Baking Directions:

Spinach and cheese-stuffed pork chops
Servings:

6 servings

Ingredients

    • 6 boneless pork loin chops (3/4 inch thick, about 5 ounces each)
    • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed of excess liquid
    • 1/4 cup jarred chopped pimiento
    • ²⁄3 cup grated parmesan cheese
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon salt, plus more to taste
    • 1/4 teaspoon freshly ground black pepper, plus more to taste
    • 2 teaspoons olive oil
    • Lemon wedges, for serving

Preparation

Baking Directions:

Pasta and bean soup with pesto
Servings:

6 servings

Ingredients

    • 1 teaspoon olive oil
    • 2 garlic cloves, smashed
    • 4 cups low-sodium vegetable broth
    • 1 can (151/2 ounces) cannellini beans, rinsed and drained
    • 2 small sprigs fresh rosemary
    • 2 cups small whole-grain pasta shells
    • 1/2 teaspoon salt
    • 2 tablespoons jarred or prepared pesto
    • 3 tablespoons grated parmesan cheese

Preparation

Baking Directions:

Stir-fried chicken with green beans and cashews
Servings:

4 servings

Ingredients

    • 1/2 pound green beans, trimmed and cut into 2-inch pieces
    • 2 tablespoons low-sodium soy sauce
    • 1 tablespoon low-sodium chicken broth
    • 1 teaspoon rice vinegar
    • 1 teaspoon cornstarch
    • 1/2 teaspoon Sriracha or other chili sauce
    • 1 tablespoon peanut or canola oil
    • 2 teaspoons chopped fresh ginger
    • 2 garlic cloves, chopped
    • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
    • ¹⁄3 cup roasted, salted cashews

Preparation

Baking Directions:

TOP

You're currently viewing the new TODAY.com Feedback