Healthy Comfort Food Recipes: Baked Chili Casserole, Cheesy Scalloped Potatoes, Cherry Corn Muffins

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Comfort food. We LOVE it. The problem is that it's generally loaded with calories and fat... unless it's an HG recipe. Read on!

Baked Chili Surprise

PER SERVING (1/4th of casserole, about 1 1/4 cups): 215 calories, 3g fat, 581mg sodium, 39g carbs, 5.5g fiber, 9g sugars, 9.5g protein -- PointsPlus® value 5*

SURPRISE! This dish is meatless and SO easy to make... Grab a can of your favorite veggie chili and prepare to WOW your guests!

2 cups chopped mushrooms
1 cup chopped onion
1/2 cup frozen corn
1 cup chopped tomatoes
One 15-oz. can low-fat vegetarian chili
2/3 cup Bisquick Heart Smart baking mix
1/4 cup fat-free milk
2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
Optional: salt and black pepper
Optional topping: fat-free sour cream

Preheat oven to 375 degrees. Spray a deep square baking pan (about 9" X 9") with nonstick spray and set aside.

Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add mushrooms, onion, and corn. Stirring occasionally, cook until veggies begin to soften, about 3 minutes. Add tomatoes and continue to cook and stir until slightly soft, about 2 minutes.

Remove skillet from heat. Add chili and mix well. Evenly transfer contents to the baking pan. Set aside.

In a medium bowl, combine baking mix, milk, and egg substitute. Whisk vigorously until smooth. Evenly pour mixture over the contents of the baking pan.

Bake in the oven until the top is golden brown, about 25 minutes.

Allow to cool slightly, about 5 minutes. Then serve and, if you like, season to taste with salt and pepper and top with a dollop of sour cream!


Cheesy Scalloped Potatoes 'n Turnips

PER SERVING (1/4th of recipe, about 1 cup): 208 calories, 3.5g fat, 665mg sodium, 33.5g carbs, 3g fiber, 10g sugars, 8g protein -- PointsPlus® value 5*

Classic spuds and (unexpected!) turnips team up in this dish, where they're smothered with cheesy goodness, HG-style. Mmmmm...

1 medium-sized russet potato (about 12 oz.)
1 medium-sized turnip (about 12 oz.)
1 cup fat-free sour cream
1/2 cup cheddar cheese condensed soup
1/4 cup fat-free milk
4 wedges The Laughing Cow Light Creamy Swiss cheese
1 tsp. chopped garlic
1/4 tsp. salt, or more to taste
1/4 tsp. black pepper, or more to taste
1/2 cup chopped scallions, divided

Preheat oven to 350 degrees. Spray a deep square baking pan (about 9" X 9") with nonstick spray and set aside.

Peel potato and turnip, and thinly slice both into half-moon-shaped slices. Place in a bowl and toss gently to mix. Set aside.

In a large microwave-safe bowl, combine sour cream, soup, milk, and cheese wedges, breaking cheese wedges into pieces as you add them. Add garlic, salt, and pepper. Mix well. Cover and microwave for 2 minutes, or until hot. Whisk until uniform in texture. Add 1/4 cup scallions and stir. Set aside.

Place 1/3rd of the potato and turnip slices in an even layer along the bottom of the baking pan. Top with 1/3rd of the cheese mixture, about 2/3 cup.

Repeat the layering step twice, for a total of 3 potato-turnip layers and 3 cheese-mixture layers.

Bake in the oven until potatoes and turnips are tender, 60 - 70 minutes. Sprinkle with remaining 1/4 cup scallions. If you like, season to taste with additional salt and pepper. Enjoy!


Cheery Cherry Corn Muffins

PER SERVING (1/12th of recipe, 1 muffin): 158 calories, 0.5g fat, 267mg sodium, 33g carbs, 1.5g fiber, 15g sugars, 5g protein -- PointsPlus® value 4*

We're getting wacky over here... Ever had sweet cherries in savory corn muffins? Do it! Do it now!

2 cups frozen unsweetened pitted dark sweet cherries
1/2 cup plus 1 tbsp. granulated sugar, divided
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 tbsp. baking powder
1/4 tsp. salt
One 14.75-oz. can cream-style corn
3/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
2/3 cup fat-free plain Greek yogurt (like the kind by Fage or Chobani)

Preheat oven to 375 degrees.

Place cherries in a microwave-safe bowl and microwave for 1 - 2 minutes, until completely thawed. Do not drain.

Transfer cherries and any excess liquid to a blender or large food processor. Add 1 tbsp. sugar. Pulse briefly, just until cherries reach a roughly chopped consistency. (Do not puree.) Set aside.

In a large bowl, combine flour, cornmeal, baking powder, salt, and remaining 1/2 cup sugar. Mix well and set aside.

In a medium bowl, combine cream-style corn, egg substitute, and yogurt. Mix thoroughly.

Add contents of the medium bowl to the large one, and stir well. Add cherry mixture and gently stir. Set aside.

Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the 12 cups -- cups will be FULL to the brims.

Bake in the oven until a toothpick inserted into the center of a muffin comes out clean, 25 - 30 minutes. (FYI: These muffins rise significantly when baked!)

Remove muffins from the pan and allow to cool (on a cooling rack, if you've got one). Enjoy!



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® trademark.

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