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What I Made This Week (Comfort Food Edition)

October 19, 2013

Has it really been two weeks since my last post? Obviously I suck. That or I just knew that the plantain post was going to blow you all away and wanted to give everyone some recovery time. Yeah, let’s go with that.

In any case, it’s time for another episode for What I Made This Week! I had a rough week at work and was really craving comfort food. The problem with comfort food is it’s usually comforting due to all the processed carbs, saturated fats and high calorie count (I’m looking at you nachos!).  The last thing I wanted was to feel like crap physically on top of everything else, so I decided to make what I craved in healthier ways.

First up is spaghetti squash (I previously posted this suggestion:  http://wp.me/p3PNiz-65). It’s a nutritional powerhouse – a one cup serving has only 42 calories but packs in 3% of your daily calcium, vitamin A and iron and a whopping 9% of your vitamin C.

Spaghetti Squash and Meatballs
Cut the squash in half, season it with salt and pepper and roast cut side down at 400 degrees for 20-30 minutes.

Basic tomato sauce
1 can diced or crushed tomatoes (I use diced because I like a chunkier sauce)
1 onion diced
Diced garlic to taste
Red pepper flakes
Italian seasoning blend
Splash either EVOO or chicken broth

Heat EVOO or chicken broth in a sauce pan, add onion and garlic and cook for a couple of minutes. Add in the can of tomatoes, red pepper flakes and Italian seasonings. Simmer to combine. BOOM. Done.

This is your base. Add anything you want to this….mushrooms, peppers, cheese etc.

Meatballs
½ pound ground meat (I like extra lean turkey or chicken)
1 small onion
Worchester sauce to taste
Parmesan cheese to taste (optional)

Mix everything together and form into balls. You’ll notice that there isn’t a binder (i.e. breadcrumbs). Use a mini muffin tin for cooking so the balls retain their shape. Cook in a 425 degree oven for 10-15 minutes and you’re done.

Once the meatballs are cooked, place them in the sauce and simmer for ten minutes or so. Shred squash onto plates, spoon on sauce and meatballs and you’re good to go!

Note: Feeling lazy? Don’t bother to make meatballs. Just brown the ground meat and make a meat sauce instead.

Next up, a salad.  Think salad isn’t comfort food? I made this salad in the midst of some crazy sugar cravings and it really hit the spot. You get an apple with a bit of honey and the pecans provide a big boost of healthy fats (3 grams polyunsaturated and 6 grams monounsaturated in about 9-10 halves) to keep your blood sugar from spiking.

Chard and Apple Salad w/ Honey Dijon Dressing
1 bunch chard
1 sweet apple
Pecans
Raw honey
Whole grain dijon mustard
Balsamic vinegar

Wash and cut or rip chard into bite-size pieces. Blanch in a pot of boiling water then immediately drain and run under cold water. Pat dry and throw into a salad bowl. Dice the apple and add to the chard. Break pecans into small pieces and toast either in a frying pan or under the broiler. Add them to the chard and apple.

In a separate bowl add two parts mustard for every one part of honey and add vinegar to taste. I eyeball stuff like this but pretty sure it was approximately 1 tablespoon of honey and two of mustard.

Add the dressing to the salad, toss and serve.

Note: I had dressing left over which I drizzled on top of chicken breasts before cooking. They were fantastic!

And there you have it. Comfort food that won’t make you feel like hibernating all winter!

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4 Comments
  1. I concur with the meatballs – definite comfort food.

  2. Honestly I could eat a plate of just meatballs and call it a day. Little balls of heaven!

  3. GypsyWren permalink

    Hey Sis! Another great salad that would go well with this is:
    Baby Kale chopped finely
    Sweet peppers chopped finely
    raisins
    unsalted sunflower seeds- optional
    your dressing minus the mustard- mix all together and let sit approx 1-2 hours
    YUM!
    Love ya xo

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