Tag: healthy comfort food

Recipes and Cooking

Keto-Friendly Broccoli and Kielbasa

Brandi C

Keto-Friendly Broccoli and KielbasaKeto-Friendly Broccoli and Kielbasa

Bart LOVED this Keto-Friendly Broccoli and Kielbasa.  I’m pretty proud of myself for this one!  Nutritional yeast is so packed with goodness.  You can’t see it when it cooks with something.  There isn’t a taste, but it could come off with a nutty flavor if you have a super-sensitive palate.  Though, that is stretching it.

People use it to make cashew cheese.  Let me tell you.  I have made cashew cheese, and it does NOT taste like cheese.  Maybe I’m doing it wrong.

Ingredients

2 packages kielbasa

1 onion

Minced garlic

Seasoning

Nutritional Yeast

Fresh mushrooms

Frozen broccoli florets

Bacon grease

Bacon

Directions

Fry bacon, reserving grease.  Once the bacon is done, remove and crumble.  In reserved grease, add chopped onion and garlic.  Saute.  Add chopped kielbasa with some seasoning.

Once that is heated, add some of the nutritional yeast (which has no flavor but tons of nutritional value), fresh mushrooms, crumbled bacon, and broccoli.  I did chop the broccoli a little smaller but not too small.

However, I did turn the heat on warm because I wanted my broccoli to have a bite.  Sadly, if you cook it too long, it can be too smushy cause that is gross.  This was good!

 

Recipes and Cooking

Healthy Vegetable Beef Soup

Brandi C

Healthy Vegetable Beef Soup

This Healthy Vegetable Beef Soup is one of my favorites.  It reminds me of my granny!

Healthy Vegetable Beef Soup

1 lb of lean beef stew meat, marinated and cooked. (I have also used ground beef, leftover pork roast or beef roast, sliced up round steak, and leftover meatballs)
46 oz. tomato juice
Seasoning
Marjoram
Basil
Oregano
Two bay leaves (remove before serving, these are not edible)
Three garlic cloves
One onion
Two c. frozen green beans*
Two c. frozen sweet peas*
lima beans, one c.*
One c. corn*
One lb. squash (or zucchini), cut up
One can stewed tomatoes
Two beef bouillon cubes
Three c. water

You can add any vegetable to this, like black-eyed peas. I just don’t care for them.
If I’m not using the crockpot, I put all my vegetables (not the canned tomatoes) in my pot with three c. of water, the garlic, and all the seasoning (not the bay leaves). I also add in the beef bouillon cubes. I cover that and let it cook on low until the vegetables are tender.

Once they are tender, I add the remaining water, the canned tomatoes, bay leaves, meat, and tomato juice. Now, let that simmer until ready to eat.

A healthier version because I did not add any potatoes. I didn’t add potatoes because of the starch in the corn and the lima beans.

*I only use frozen vegetables because they are frozen at their peak times, and no sodium is added. If you use can vegetables (which I have), be sure and drain them and rinse them off). It really won’t taste any different)*

This Healthy Vegetable Beef Soup brings so much comfort, and I often think of my granny when I make it. She was the queen of hearty, flavorful meals, and this one always reminds me of her warm kitchen. The beauty of this soup is that it’s so versatile—you can use whatever leftover meat you have, and the vegetables can be easily swapped depending on what’s in season or what you have on hand. I love using frozen vegetables because they’re packed with nutrients and flavor, and they save me time. The combination of tomato juice and seasonings adds a rich base, and the beef stew meat, whether marinated or just added as is, makes this soup even heartier. Plus, with no potatoes, this recipe is a lighter take on a classic. It’s a perfect meal for chilly days and provides a satisfying, healthy option for the whole family!

Serves about 10
Calories per serving: 220
Fat per serving: 5 g.

Recipes and Cooking

Healthy Loaded Baked Potato and Chicken

Brandi C

Healthy Loaded Baked Potato and Chicken

In this Healthy Loaded Baked Potato and Chicken, I used chicken breasts.  Honestly, I think I like thighs better.  I may try that next time to see if there is a difference in taste.

Healthy Loaded Baked Potato and Chicken

1 lb. chicken

(I put my chicken in the crockpot with water and seasoning.  I save the broth, and I put it in a Tupperware container.  The next day, I skim the fat off of it, and I freeze the good stuff in a bag)

Seasoning

4 Potatoes (with skin because the skin is where your goodness is)

1 T. paprika

2 T. garlic powder

6 T. hot sauce

2 c. cheddar

2 T. oil (olive oil or coconut oil is best)

1 c. bacon (I put this on a broiler pan, so all the grease drips off of it)

1 c. green onion (optional for us because Big Daddy doesn’t like too many)

  I add my cut-up potatoes, seasoning, paprika, oil, garlic, and hot sauce in a separate dish.  I stir that up to ensure all the potatoes are covered, then I scoop the potatoes into a baking dish, and I bake at 450 for about 40 minutes (or until tender).

There will still be reserved liquid in the bowl.  Leave that.

Add chicken to that reserved liquid and stir to coat.

Once the potatoes are done, add the cooked chicken and your toppings of bacon, cheddar, and green onions.

Bake for another 15 minutes or so (covered).

Healthy Loaded Baked Potato and Chicken is the perfect comfort meal with a healthier twist. The combination of crispy potatoes, tender chicken, and savory toppings makes it a delicious dinner option. While chicken breasts are a lean choice, I’m curious to try it with chicken thighs for a richer flavor. The potatoes, seasoned with paprika, garlic powder, and hot sauce, come out golden and crispy on the outside, tender on the inside. Adding the cheese, bacon, and green onions at the end gives this dish a satisfying finish. Plus, using the leftover chicken broth adds even more depth of flavor, making this a hearty, flavorful meal. It’s a great way to enjoy a loaded baked potato while keeping things nutritious and tasty!

Servings:  12

Calories per serving: 261

 

Recipes and Cooking

Healthy Beef with Chinese Vegetables and Rice

Brandi C

Healthy Beef with Chinese Vegetables and Rice

Healthy Beef with Chinese Vegetables and Rice

Healthy Beef with Chinese Vegetables and Rice is not a recipe my kids are thrilled about when I make it.  I have learned some tricks and how to season the meat, in order for them to enjoy it.  This is a quick and easy recipe in that you can substitute Cauliflower Rice instead of traditional rice.

1 lb. stew meat (I cut this into small pieces and I marinate it all day in Teriyaki sauce)

1 c. broccoli

2 cans of water chestnuts

1 can mushrooms

32 oz. stir-fry vegetables

Seasoning

2 T. soy sauce

6 c. white rice, cooked

This serves about 12

Calories per serving:  203

Fat per serving:  4

Love

I love the robustness (is that a word) of beef stew.  It is so warming to my belly and my heart.  This reminds me of growing up and smelling it in the kitchen.  We didn’t have a lot of money, but this was one where you could use tons of veggies and little meat.  It would still fill you up on a cold day.  Now, my mom didn’t cook her beef stew with rice.  She used tried and true potatoes!

This dish has become a go-to for me when I want something hearty and nutritious without a ton of fuss. One of the best things about Healthy Beef with Chinese Vegetables and Rice is that you can really make it your own. Swap out veggies based on what you have or what’s in season. If you’re low on time, using frozen stir-fry vegetables is a game-changer. The marinade really helps the beef stay tender, and that punch of flavor wins the kids over—even if they still grumble about the water chestnuts. It’s a budget-friendly way to stretch meat and sneak in extra vegetables. Win-win!

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