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FEBRUARY 25 2019 / FOOD 

5 Delicious Comfort Meals 

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Comfort meals are great recipes thats easy to make and hopefully make someone feel better!

 

I think that there is no better way to welcome a new friend or support a family member, with food that comforts someone.

 

When the world is harsh or we’ve had a bad day, we all need comforting recipes. But not just any recipes, these are five ingredient comfort foods!

 

These delicious recipes provide both fabulous flavor and fast, easy cooking. Here are a few of my favorite go to comfort meals!

Easy Chicken and Dumpling Soup

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I don’t know about you but when I’m hungry and indeed of something delicious I love to cook soup.

 

In this recipe there is chicken, cream of chicken soup, and canned biscuits, this quick and tasty version of the classic recipe comes together with minimal effort, but a lot of flavor and comfort.

 

Even with new and exciting twists on the classic, this savory, steaming, and traditional chicken and dumplings recipe is worth holding on to.

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Ingredients

  • 1 (32-oz.) container low-sodium chicken broth 

  • 3 cups shredded cooked chicken (about 1 1/2 lb.) 

  • 1 (10 3/4-oz.) can reduced-fat cream of chicken soup 

  • 1/4 teaspoon poultry seasoning 1 (10.2-oz.) 

  • can refrigerated jumbo buttermilk biscuits 

  • 2 carrots, diced 

  • 3 celery ribs, diced

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Directions

Step 1

Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes. Increase heat to medium-high; return to a low boil.

Step 2

Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch 

thickness; cut into 1/2-inch-wide strips.

Step 3

Drop strips, 1 at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.

SAVANNA LEIGH

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Hello! My name is Savanna and I am from the Virgin Islands. I love surfing, scuba diving and anything involving the beach. While relaxing, I enjoy blogging <3

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Chicken and Wild Rice Casserole

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This casserole is savory, creamy, filling, and everything that a classic Southern casserole should be. This staple casserole can be dressed up for special occasions, but its crowd-pleasing flavor is perfect for a weeknight or family dinner. 

 

Roasted sliced almonds, water chestnuts, and fresh breadcrumbs give it that irresistible crunch that will keeps you coming back for seconds. Using a long-grain and wild rice mix and toasted almonds in the classic chicken casserole makes it a little bit dressier, and fit for company during the holidays. 

You can also prepare this recipe in advance – it keeps in the freezer for up to one month.

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Ingredients

  • 1 (2.25-oz.) package sliced almonds 

  • 2 (6.2-oz.) boxes fast-cooking long-grain and wild rice mix 

  • 1/4 cup butter 

  • 4 celery ribs, chopped 

  • 2 medium onions, chopped 

  • 5 cups chopped cooked chicken 

  • 2 (10 3/4-oz.) cans cream of mushroom soup 

  • 2 (8-oz.) cans chopped water chestnuts, drained 

  • 1 (8-oz.) container sour cream 

  • 1 cup milk 1/2 teaspoon salt 

  • 1/2 teaspoon pepper 

  • 4 cups (16 oz.) shredded Cheddar cheese, divided 

  • 2 cups soft, fresh breadcrumbs

Directions

Step 1

Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through.

Step 2

Prepare rice mixes according to package directions.

Step 3

Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Sauté 10 minutes or until tender. Stir in chicken, next 6 ingredients, rice, and 3 cups cheese. Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs.

Step 4

Bake at 350° for 35 minutes. Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes.

Step 5

To Make Ahead: Prepare as directed in Steps 2 and Cover with aluminum foil, and freeze up to 1 month. Remove from freezer, and let stand at room temperature 1 hour. Toast almonds as directed in Step Bake casserole, covered, at 350° for 30 minutes. Uncover and bake 55 minutes to 1 hour and 15 minutes or until thoroughly heated. Sprinkle with 1 cup (4 oz.) shredded Cheddar cheese and toasted almonds. Bake 5 more minutes.

Step 6

Shrimp-and-Wild Rice Casserole: Substitute 2 lb. peeled and deveined, medium-size raw shrimp (4 1/50 count) for chicken; 2 cups (8 oz.) shredded Monterey Jack cheese and 2 cups grated Parmesan cheese for Cheddar cheese; and 1 cup dry white wine for milk.

Step 7

Cajun Chicken-and-Wild Rice Casserole: Omit salt and pepper. Reduce chicken to 2 1/2 cups. Prepare as directed, sautéing 1 lb. andouille sausage, chopped, and 1 green bell pepper, diced, with celery in Step Stir 1 (15-oz.) can black-eyed peas, drained, and 1 tsp. Cajun seasoning into rice mixture. Proceed as directed.

30 Minute Chili

Do you want delicious chili but don't want to wait all day? This 30 Minute Chili recipe will have you enjoying one of our quick-fix dinners in no time. 

 

This simple-to-make chili recipe only has six ingredients, but you'll love its slow-cooked flavor. 

 

Simmering the ground beef is probably the hardest part; once you've finished that, you just pour everything else in, and stir. If you prefer an Italian-style take on 30-Minute Chili, spice this up and use 1 pound of ground sausage and 1 pound of ground beef, or substitute for turkey and chicken. 

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Whether you prefer a traditional chili or you would like to enjoy some Italian-infused flavors, this easy-to-make chili will always be ready when you are.

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Ingredients

  • 2 pounds lean ground beef 

  • 1/3 cup Chili Seasoning Mix 

  • 2 (14.5-oz.) cans diced tomatoes with green pepper, celery, and onion 

  • 2 (8-oz.) cans tomato sauce 

  • 1 (16-oz.) can black beans, undrained 

  • 1 (15.5-oz.) can small red beans, undrained

Directions

Step 1

Brown beef in a Dutch oven over medium-high heat, stirring often, 4 to 5 minutes or until beef crumbles and is no longer pink; drain well. Return beef to Dutch oven; sprinkle evenly with seasoning mix, and sauté 1 minute over medium-high heat.

Step 2

Stir in diced tomatoes and remaining ingredients; bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes.

Step 3

Italian-Style Chili: Substitute 1 lb. Italian pork sausage and 1 lb. lean ground beef for 2 lb. lean ground beef. Remove casings from sausage, and discard; brown sausage and ground beef together as directed. Omit beans, and stir in 1 small onion, diced; 1 green bell pepper, diced; 2 small zucchini, diced; and remaining ingredients. Proceed with recipe as directed. Serve chili over hot cooked spaghetti noodles tossed with olive oil and chopped fresh cilantro. Makes 6 to 8 servings. Prep: 10 min., Cook: 25 min.

Classic Lasagna

Yum!! Except for those who really can’t have cheese, who doesn’t love cheesy goodness!?! 

 

This recipe is a classic, beefy lasagna recipe perfectly matches these traditional, zesty ingredients and creamy homemade ricotta sauce. Tall layers of ricotta cheese, parmesan cheese, ground beef (or turkey), and pasta will seriously satisfy your cravings. 

 

Seasoned with basil, garlic, oregano, Italian seasoning, and fresh parsley, this lasagna is anything but bland. 

 

Plus, any leftovers for lunch the following day are always welcome. 

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Tip: Make this lasagna bake for a crowd by doubling the recipe and making ahead of time. Prep steps one through four, cover, and freeze. Thaw and bake (covered) at 350° for 55 minutes. Uncover and bake 10 to 15 more minutes or until bubbly. 

 

You can freeze the meat sauce, then assemble the lasagna the day you serve it. Our test kitchens made the entire lasagna and froze it, then thawed it in the refrigerator overnight. Both ways work great.

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Ingredients

  • 1 pound ground beef 

  • 1 medium onion, finely chopped 

  • 4 garlic cloves, minced 

  • 1 (16-ounce) can stewed tomatoes 

  • 2 (6-ounce) cans tomato paste 

  • 1 (10 3/4-ounce) can tomato puree 

  • 1 tablespoon dried basil 

  • 1 teaspoon salt 

  • 1 (10-ounce) package dry lasagna noodles 

  • 3 cups cottage cheese 

  • 2 tablespoons chopped fresh parsley 

  • 1 1/2 cups shredded Parmesan cheese 

  • 2 large eggs, lightly beaten 

  • 1/2 teaspoon salt 

  • 1/2 teaspoon pepper 

  • 1 pound mozzarella cheese slices

Directions

Step 1

Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink. Add onion and garlic; cook 3 minutes or until tender; drain. Stir in tomatoes and next 4 ingredients; simmer 30 minutes, stirring occasionally. (For investment cooking, cool sauce, then freeze in an airtight container.)

Step 2

Cook noodles according to package directions; drain, and set aside.

Step 3

Combine cottage cheese and next 5 ingredients in a large bowl.

Step 4

Place half of noodles in a 13- x 9-inch greased baking dish. Spread half of cottage cheese mixture over noodles, and top with half of cheese slices. Spoon meat sauce over cheese. Top with remaining noodles cottage cheese mixture, and cheese slices.

Step 5

Bake at 375º for 40 minutes. Let stand 10 minutes before serving.

Recommended Reading: 10 Ways To Live A Healthier Lifestyle

Chicken Mac and Cheese

Mac n cheese is the ultimate happy food. It has the rich, creaminess you expect from your favorite macaroni and cheese recipe. 

 

What’s not to love? To keep things simple and cut down on prep time, the recipe calls for a number of convenience products like pasteurized prepared cheese product and

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cream of chicken soup. If you’re really short on time, consider picking up a rotisserie chicken and buying pre-shredded cheese also. 

 

Follow these shortcuts and you’re guaranteed to get this crowd-pleasing casserole on the table in a snap.The best part is that the casserole only bakes for 25 to 30 minutes.

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Ingredients

  • 1/2 (16-oz.) package cellentani pasta 

  • 2 tablespoons butter 

  • 1 medium onion, diced 

  • 1 green bell pepper, diced 

  • 1 (10-oz.) can diced tomatoes and green chiles 

  • 1 (8-oz.) package pasteurized prepared cheese product, cubed 

  • 3 cups chopped cooked chicken 

  • 1 (10 3/4-oz.) can cream of chicken soup 

  • 1/2 cup sour cream 

  • 1 teaspoon chili powder 

  • 1/2 teaspoon ground cumin 

  • 1 1/2 cups (6 oz.) shredded Cheddar cheese

 

Directions

Step 1

Preheat oven to 350°. Prepare pasta according to package directions.

Step 2

Meanwhile, melt butter in a large Dutch oven over medium-high heat. Add onion and bell pepper, and sauté 5 minutes or until tender. Stir in tomatoes and green chiles and prepared cheese product; cook, stirring constantly, 2 minutes or until cheese melts. Stir in chicken, next 4 ingredients, and hot cooked pasta until blended. Spoon mixture into a lightly greased 10-inch cast-iron skillet or 11- x 7-inch baking dish; sprinkle with shredded Cheddar cheese.

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