Who wouldn’t want a big bowl of creamy mac n’ cheese or crispy piece of fried chicken during these cold wintery months? With a few simple swaps, you can easily make your favorite comfort foods lighter. Moderation along with low-fat, low-carb substitutes are key to lightening up these recipes. Preserving flavor is crucial, it’s not about depriving yourself; you can satisfy those cravings in a healthier way that won’t leave you feeling guilty!
Low-fat Fettucini Alfredo: You will need 1 tablespoon unsalted butter, 1 clove of minced garlic, 1 teaspoon of grated lemon zest, 2 teaspoons of flour, 1 cup of low-fat milk, 2 tablespoons of low-fat cream cheese, 3/4 cup of grated parmesan plus more for topping, 3 tablespoon of chopped fresh parsley, and 12 ounces of fresh fettuccine. To make the sauce: melt the butter in skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft. Add the flour and cook, stirring with a wooden spoon for about a minute. Whisk in the milk and sprinkle in some salt- continue to cook while whisking until thickened, about three minutes. Add the cream cheese and parmesan cheese; whisk until melted. Stir in the chopped parsley. Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente. Reserve one cup of cooking water, then drain the pasta and return it to the pot. Add the sauce and 1/2 cup of cooking water to the pasta. Gently toss to combine, adding more cooking water as needed to loosen. Season with salt and top with extra cheese!
Healthy Chicken Parmesan: You will need 4 slices of whole wheat bread, 1 teaspoon of dried oregano, 1/2 teaspoon garlic powder, 4 teaspoons paprika, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, 2 egg whites, 1/2 cup of skim milk, 1/2 cup flour, 4 skinless boneless chicken breast halves (pounded to 1/2 inch thickness), cooking spray, 1 jar od marinara sauce, 3/4 cup shredded part-skim mozzarella cheese, 2 tablespoons shredded parmesan. Preheat the oven to 350 degrees. Place the bread in the food processor and process until fine crumbs form. Put crumbs on baking sheet and bake for 10 minutes or until golden (can use 1 1/3 of pre-made breadcrumbs instead). In a medium bowl, toss the crumbs, oregano, garlic powder, paprika, salt, and pepper. In another bowl whisk egg whites and milk together. In a third bowl put in the flour. Dip each piece of chicken in the flour, shaking the excess off, then egg, then breadcrumbs, shaking off excess. Increase oven temperature to 400 degrees. Place breaded breasts in a glass baking dish and spray with cooking spray on each side. Bake breasts until cooked through and browned, about 15 minutes. Top with marinara sauce and both cheeses. Bake for another 10 minutes.
Twice Baked Potatoes: You will need 4 medium russet potatoes, 1 teaspoon vegetable oil, 1 tablespoon unsalted butter, 2 thinly sliced leeks, 2 minced garlic cloves, 2 teaspoons freshly chopped thyme, 4 ounces of low-fat chive-and-onion cream cheese, 1/2 cup skim milk, 1 tablespoon chopped fresh parsley. Preheat the oven to 375 degrees. Rub the potatoes with the oil and season generously with kosher salt. Place on baking sheet and bake until potatoes are very tender on the inside and crisp on the outside (about 1 hour and 15 minutes). Let cool for 5 minutes. Meanwhile, hear the butter in a large nonstick skillet set over medium heat. Add the leeks and season with salt and pepper, cook until soft. Add the garlic and thyme and cook about a minute. Cut lengthwise, opening down the center of each potato. Scoop out the insides into a large bowl, keeping about 1/4 inch shell of potato next to the skin. Add the leek mixture, cream cheese and milk to the potato and mash well with a fork until combined but slightly chunky. Stir in parsley. Spoon the filling back into each potato. Bake until heated through and slightly browned, about 20 minutes.