When it’s cold outside, you might be craving curative comfort food that is like a big feather duvet around your appetite, making you feel cozy and warm. I threw in some comforting classics, like the indulgent tuna casserole, but also lighter versions of comfort food or just overall healthy recipes. You can always leave the heavy cream out of the soup (try adding ¼ cup of rolled oats into the stock to make it creamy instead), cut down the cheese in the tuna casserole, or eliminate the bread from the beef dish if you’re leaning more toward health than comfort. I’ll applaud you while I delicately dab creamy soup from the corner of my mouth. Be warm, be well!
MONDAY:
TUESDAY:
WEDNESDAY:
THURSDAY:
FRIDAY: Make this soup with a side of leftovers from the week!
SHOPPING LIST:
- 3 large onions 1 small
- 1 large leek
- 1 ½ pounds cremini mushrooms
- 5 cups white button mushrooms
- 1 large bunch celery
- 8 medium carrots
- 5 medium orange-fleshed sweet potatoes
- 1 jalapeno pepper
- 1-2 inch piece fresh ginger
- 1 bunch cilantro
- 1 bunch scallions (optional)
- 1 lemon
- 1 lime
- 1-2 heads of garlic
- 1 bunch of broccoli
- 4 ounces baby kale
- 1 cup frozen baby peas
- 12 cups chicken stock
- 1 jar red curry paste
- 1 can unsweetened coconut milk
- 1 tablespoon Asian fish sauce
- 4 cups tomato or V8-style vegetable juice
- ¼ cup hot sauce
- 1/4 cup sherry
- 1 cup dry white wine
- 3 cups dry egg noodles
- 4 slices sandwich bread
- 3/4 cup bread crumbs, preferably panko
- 1 stick of unsalted butter
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups grated cheddar
- 1/4 cup light/nonfat sour cream or nonfat plain Greek yogurt
- 1/4 cup blue cheese crumbles
- 2 (5-ounce) cans tuna packed in olive oil
- 1 14-ounce package extra-firm tofu
- 2 pounds ground chicken
- 1 pound lean ground beef, preferably grass fed