Chicken Noodle Soup

Are you craving something warm to eat these last few days of winter? Here’s something that’ll hit the spot!

What You’ll Need:

• 5 medium carrots, peeled
• 5 large stalks celery, trimmed
• 1 large yellow onion, peeled and halved
• 3 pounds chicken leg quarters (about 4 legs)
• 10 whole black peppercorns
• 2 sprigs rosemary
• 2 sprigs thyme
• 1 bay leaf
• 4 sprigs flat-leaf parsley
• Kosher salt and freshly ground black pepper
• 4 ounces wide egg noodles (about 4 cups)

Directions:

1. Add 3 of the carrots, 3 stalks of the celery, half the onion, the chicken, peppercorns, rosemary, thyme, and bay leaf to a large stockpot. Separate the parsley leaves from the stems, reserve the leaves, and add the parsley stems to the pot. Cover with 3 quarts of water. Bring to a boil, then reduce to a simmer. Simmer until the broth is golden and the chicken is cooked well for about 40 to 50 minutes.
2. Use tongs to remove the chicken from the pot and put them in a large bowl to cool. Strain the stock through a fine-mesh sieve into a large bowl or another container. Wipe out the stockpot and pour the strained broth back into the pot.
3. Cut the remaining 2 carrots diagonally into 1/4-slices. Cut the remaining 2 celery stalks into 1/2-inch slices. Dice the remaining half of the onion. Add the cut vegetables to the stock and simmer until tender.
4. Bring a large pot of salted water to a boil over high heat. Cook the noodles until al dente, then drain and reserve.
5. Remove the skin and tear the chicken meat into bite-size pieces. Add the chicken meat back to the pot along with the cooked noodles. Chop the reserved parsley leaves and add. Season with 1 tablespoon plus 2 teaspoons salt and some pepper and bring to a simmer to reheat.

Light Tuna Casserole

Satisfy your family’s craving for comfort food without all that fat! This mild, homemade tuna casserole beats any fast-food takeout, for sure!

What You’ll Need:

• 1 package (7 ounces) elbow macaroni
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 1 cup sliced fresh mushrooms
• 1 cup shredded reduced-fat cheddar cheese
• 1 cup fat-free milk
• 1 can (5 ounces) light water-packed tuna, drained and flaked
• 2 tablespoons diced pimientos
• 3 teaspoons dried minced onion
• 1 teaspoon ground mustard
• 1/4 teaspoon salt
• 1/3 cup crushed cornflakes

Directions:

1. Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the soup, mushrooms, cheese, milk, tuna, pimientos, onion, mustard and salt. Drain the macaroni and add to the tuna mixture. Mix well.
2. Transfer to a 2-quart baking dish coated with cooking spray and sprinkle with cornflakes. Bake it uncovered at 350° for 25-30 minutes or until bubbly.

Pot Roast

Pot roast recipes are always part of everyone’s comfort food list, and it helps that they’re so easy to make! Is the long wait worth it? Try this delicious recipe and see for yourself!

What You’ll Need:

• 1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)
• 2 teaspoons pepper
• 2 teaspoons salt, divided
• 2 tablespoons canola oil
• 2 medium onions, cut into 1-inch pieces
• 2 celery ribs, chopped
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 2 bay leaves
• 1 cup dry red wine or reduced-sodium beef broth
• 2 cups reduced-sodium beef broth
• 1 pound small red potatoes, quartered
• 4 medium parsnips, peeled and cut into 2-inch pieces
• 6 medium carrots, cut into 2-inch pieces
• 1 tablespoon red wine vinegar
• 2 tablespoons minced fresh parsley
• Salt and pepper to taste

Directions:

1. preheat oven to 325°. Pat roast dry with a paper towel and tie at 2-inch intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides and remove from pan.
2. Add onions, celery, and 1/2 teaspoon salt to the same pan. Cook and stir over medium heat until onions are browned. Add garlic, tomato paste, thyme, and bay leaves, and cook and stir 1 minute longer.
3. Add wine, stirring to loosen browned bits from the pan. Stir in broth and return roast to pan. Arrange potatoes, parsnips, and carrots around the roast. Bring to a boil. Bake, covered until meat is fork-tender.
4. Remove roast and vegetables from the pan and keep warm. Discard bay leaves and skim fat from cooking juices. On the stovetop, bring juices to a boil and cook until liquid is reduced by half (about 1-1/2 cups). Stir in vinegar and parsley and season with salt and pepper to taste. Remove string from the roast. Serve with vegetables and sauce.

Roast Chicken

Who doesn’t love the herby smell of roasted chicken? Comfort food doesn’t always have to be full of unwanted calories, and this roast chicken recipe will give you the flavorful and healthy feast you deserve this weekend!

What You’ll Need:

• 1 medium fennel bulb
• 5 large carrots, cut into 1-1/2-inch pieces
• 1 large white onion, quartered, divided
• 1 medium lemon
• 3 garlic cloves, minced
• 1 tablespoon honey
• 1 teaspoon kosher salt
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon pepper
• 1 broiler/fryer chicken (4 pounds)
• 2 garlic cloves
• 1 cup orange juice

Directions:

1. preheat oven to 350°. Using a sharp knife, trim stalks and root end of fennel bulb. Cut the bulb lengthwise into quarters, and cut and remove the core. Cut fennel into 1-inch wedges. Place fennel, carrots, and three of the onion quarters in a shallow roasting pan spreading evenly. Cut the lemon in half and squeeze the juice into a small bowl, reserving the lemon halves. Stir minced garlic, honey, salt, pepper flakes, and pepper into juice.
2. Place chicken on a work surface, neck side down. With fingers, carefully loosen skin from the tail end of the chicken breast. Spoon juice mixture under the skin of the breast; secure skin with toothpicks. Place garlic cloves, lemon halves, and remaining onion inside the chicken cavity. Tuck wings under chicken and tie drumsticks together. Place chicken over vegetables, breast side up. Pour the orange juice over the chicken. Roast 1-1/2 to 2 hours or until a thermometer inserted in the thickest part of the thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.)
3. Remove roasting pan from oven and increase oven setting to 450°. Remove chicken from pan and tent with foil. Let stand 15 minutes before carving. Meanwhile, return the roasting pan to the oven and roast vegetables until vegetables are tender and lightly browned. Using a slotted spoon, remove the vegetables from the pan. If desired, skim fat from pan juices and serve with chicken and vegetables.