5 Cozy Meals for Cold Nights

It’s only natural that our appetite for comfort foods increases when the temperature plummets. So much of the heartier fare we crave is laden with unhealthy carbs and fats; combine that with less physical exertion that so often goes hand-in-hand with colder weather, and it’s no wonder so many people experience winter weight gain!

Does that mean you should forego your favorite comfort foods? Absolutely not! Give our recipes a try and enjoy the deeply satisfying flavors, aromas, textures and warm sense of satiety you crave, but with a health-conscious boost. When using these recipes, feel free to adjust herb and spice amounts to suit your taste, and explore the many delicious possibilities your favored substitutions can create.

Makes 10-12 servings

Prep 40 minutes, Bake 35 minutes, Oven 350F

Ingredients

8 ounces whole grain dried lasagne noodles

2 beaten eggs, or substitute

2 cups low-sodium, low-fat cottage cheese

15 ounces low-fat ricotta cheese

1 tablespoon dried Italian seasoning, crushed (add additional fresh or dried seasonings, like basil, parsley, oregano and thyme, as you please)

2 cups fresh mushrooms, sliced (try mixing in some porcinis or other variety, for a heartier flavor. If using dried shrooms, rehydrate first.)

1 cup chopped onion (white, yellow, purple or sweet, your choice)

3 to 5 cloves fresh garlic, minced (about 1 tablespoon dried is ok)

2 tablespoons olive oil (or another vegetable oil)

2 tablespoons unbleached all-purpose flour

1/2 to 1 teaspoon fresh ground black pepper

1-1/4 cup reduced-fat milk (try mixing in a bit of yogurt, whey, or fat-free sour cream)

10 ounces frozen chopped spinach, thawed and thoroughly drained (that’s about 1.5 pounds of fresh spinach, which should be steamed and drained before use)

10 ounces frozen chopped broccoli, thawed and thoroughly drained

1-1/2 cup shredded fresh carrot

3/4 cup shredded Parmesan cheese (Asiago, Romano or a blend is tasty)

8 ounces shredded lower-fat mozzarella cheese

Directions

1.      Cook lasagna noodles as package instructs. Drain and set aside.

2.      In a bowl, combine eggs, cottage cheese, ricotta, and Italian seasoning. Set aside.

3.      In a skillet, sauté mushrooms, onion and garlic in the oil until tender. Stir in flour and pepper. Add milk. Cook and stir until slightly thickened and bubbly. Remove from heat.

4.      Stir in the carrots, broccoli and spinach, then stir in 1/2 of the Parmesan cheese.

5.      To assemble, start with a greased 3-quart rectangular baking dish. Be sure it’s high enough to accommodate 3 layers of ingredients.

6.      Layer 1/3 of the noodles, folding or cutting to fit. Spread 1/3 of the cottage cheese mixture on top, then 1/3 veggie mixture. Sprinkle with 1/3 of the mozzarella. Repeat process until you have 3 layers. Sprinkle with remaining Parmesan cheese.

7.      Bake uncovered in 350-degree oven on middle rack for 35-40 minutes, or until heated through and bubbling. If necessary, cover with foil the last few minutes.

8.      Let stand for 10 minutes before cutting and serving.

Makes 6-8 servings

Ingredients

1 package Frontier Co-op Chicken Noodle Soup Mix

1 pound chicken breast, other low-fat meat, or 1 cup Bob’s Red Mill TVP (textured vegetable protein)

1-1/2 cups dried egg noodles, soba or veggie noodles, or uncooked rice

6 cups water

2 tablespoons olive, grapeseed or avocado oil

1 cup chopped fresh or frozen kale, spinach, or combination of both

1 cup leftover or frozen chopped vegetables of your choice (optional)

Fresh ground black pepper or pepper blend

Ground turmeric

Smoked paprika

Optional garnish ideas: lemon or lime wedges, grated cheese, dollop of sour cream, chopped scallion or green onion tops

Directions

1.      In a 4-6 quart stock pot, heat oil. Sauté chicken, other meat, or textured veggie protein, stirring frequently, until browned. You may want to add a 1/4 cup water to TVP.

2.      Carefully add water and soup package contents; stir to combine.

3.      Bring to a slow boil. Add your noodles or rice, paying mind to their cooking time.

4.      When your noodles or rice are nearly done cooking, add final leftover or frozen cooked vegetables. Simmer until veggies are cooked through.

5.      Just before serving, give each bowl of soup a nice turn or two of fresh ground pepper, a pinch of ground turmeric, and a dusting of smoked paprika.

6.      Top each bowl with desired garnish.

7.      Serve with fresh, hearty whole grain bread and a side salad.

Makes about 6 servings

Ingredients

1 pound lean ground meat or plant-based alternative

15-ounce can of drained, low-sodium kidney beans, black beans, or other favorite     beans

1 package Simply Organic Chili Seasoning Mix (Spicy chili mix is also available)

28-ounce can of low-sodium diced or chopped tomatoes, or fresh equivalent

1/2 to 1 cup chopped fresh or frozen kale or spinach (If frozen, thaw and thoroughly   drain)

1 large fresh green pepper, chopped

1/2 to 1 cup frozen or canned organic corn (optional)

Optional garnish ideas: Fresh chopped parsley, chopped green onions, dollop of sour cream, grated Colby or muenster cheese

Directions

1.      In a large saucepan, cook ground meat (or alternative) in a small amount of olive oil. Drain off liquid.

2.      Add drained beans and tomatoes to the meat in the pan, stir together over medium heat.

3.      Add seasoning from packet and bring to a slow boil. Reduce heat and add fresh or frozen kale or spinach, chopped pepper, and then corn, if using.

4.      Simmer for about 10 minutes, or until desired thickness is reached, stirring frequently to prevent scorching.

5.      Remove from heat and top each bowl with your preferred garnishes.

Serve with fresh-baked Bob’s Red Mill Cornbread and a starch, such as baked or roasted potatoes, brown rice, or farro.

Makes 6-8 servings

2 boxes Annie’s Organic Shells & White Cheddar Macaroni & Cheese

2 cups fresh or frozen broccoli florets

1 to 1-1/2 cup chopped cooked chicken (substitute pork or lobster)

2 to 4 cloves minced fresh garlic

1 medium-sized Spanish onion, chopped (a purple onion will add a splash of color)

3/4 cups reduced-fat milk, or unsweetened and unflavored milk substitute

4 tablespoons butter or plant-based substitute, cut into tablespoons

1/4 teaspoon salt (if using a salty meat, wait to add salt until just before serving)

2 to 3 teaspoons dried oregano, basil, or parsley, or equivalent combination of these

2 teaspoons ground turmeric

1/4 to 1/2 teaspoon ground cayenne pepper

Optional garnishes: Shredded Parmesan or Pecorino Romano cheese and a generous dash freshly ground black pepper, chopped fresh chives, or toasted herbed breadcrumbs

Instructions

1.     In a 4-quart saucepan or Dutch oven, bring 2 quarts of water to boil. Add pasta (from both boxes); return to boiling. Cook 8 minutes, stirring occasionally

2.      Stir in broccoli and return to a boil. Cook 4 to 6 minutes longer, stirring frequently, until pasta and broccoli are cooked al dente. Don’t overcook! Drain and return to pan.

3.      In a small frying pan, melt 1 tablespoon butter or substitute. Add onion and garlic and sauté over medium heat until tender and translucent, stirring often. Add to the pan with pasta and broccoli.

4.      Stir chicken, milk, remaining butter, salt and cheese packages (from both boxes) into the pasta in pan. Gently stir in herbs, turmeric, and cayenne, distributing throughout. Cook over medium-low heat 3 to 5 minutes, stirring occasionally, until heated through.

5.      At this point, if desired, you can but on an oven-safe casserole, top with your breadcrumbs and pop it in a 375F degree oven for 7-10 minutes to give it a gourmet finish

Serve with roasted vegetables, like asparagus, broccoli, carrots, green beans, or sugar snap peas.

This healthy twist to the classic combination serves 4. Prepare soup, then set aside and reheat just before grilled cheese sandwiches are done.

Pan-Toasted Grilled Cheese Sandwich Recipe

8 slices whole grain bread

2 tablespoons unsalted butter, melted (a plant-based butter substitute will work)

1 tablespoon olive oil or avocado oil

4-6 tablespoons Chosen Foods Roasted Garlic Avocado Oil Mayo

3/4 to 1 cup fresh alfalfa sprouts or microgreens

6 slices of your favorite sharp cheddar cheese (or sliced vegan cheese)

6 slices Havarti, Gouda, Muenster or Monterey Jack cheese (or another sliced vegan cheese)

Instructions

1.      Over medium-low heat, preheat a skillet that accommodates two sandwiches at a time. Keep in mind that cooking slower on a lower setting is better, so the cheese melts but the bread doesn’t get overly done.

2.      In a small bowl, combine melted butter and olive oil, and lightly brush each slice of bread with the mixture.

3.      Place 2 slices of bread into the skillet, butter side down.

4.      Spread 1 to 1-1/2 tablespoons avocado mayo on the bread in the pan, then a nice bunch of sprouts, followed by a slice of each type of cheese. Top with another slice of bread, buttered side facing up.

5.      Cook until the bottom slice of bread is golden brown, then very carefully flip it over.

6.      Cook until the bread is golden brown and cheese is melted and gooey, about 5 minutes.

7.      Remove the sandwich from the skillet. Cover with foil to keep warm.

8.      Repeat assembly and cooking process with the other 2 sandwiches.

Serve sandwiches with zesty pickled vegetables or kimchi, and our Tortilla Soup.

Tortilla Soup Recipe

Makes 4-6 servings

1 cup of Frontier Co-op Tortilla-Style Soup Mix

12-ounce can low-sodium black beans, drained and rinsed

2 cups cooked shredded or cubed chicken (or another lean meat)

1 cup frozen or canned organic corn

Optional garnishes: dollop of sour cream, tortilla chips, fresh lime wedges, fresh cilantro, chopped scallion or green onion tops, chopped fresh avocado

Instructions

1.      In a 4-6 quart stock pot, add 5 cups water and whisk in 1 cup soup mix. Bring to a slow boil.

2.      Add the black beans, cooked meat and corn.

3.      Reduce heat and simmer for 5 - 10 minutes.

4.      Garnish each bowl as desired and serve alongside a grilled cheese sandwich.