Ingredients:
½ medium (about 12 oz) green cabbage
1 ½ oz butter
2 leeks, chopped
1 potato, peeled and sliced
30 fl oz vegetarian stock (chicken or beef stock if preferred)
10 fl oz milk
1 ½ tbsp chopped oregano (or 1 – ¼ tsp dry oregano)
Salt and black pepper

Instructions:
Cut the half of the cabbage in two pieces and remove the core. Then cut into thick slices.

In a heavy saucepan, bring about 2 inches of lightly salted water to a boil and add the cabbage slices, cover and cook for about 10 minutes. Set aside to cool.

In a heavy skillet, melt the butter and sauté the chopped leeks gently for about 6 to 8 minutes, or until tender. Add the sliced potato and cook for another few minutes. Pour in the stock, bring to a boil and simmer for ½ hour.

Drain the cabbage, but reserve the liquid. Chop the cabbage by hand and add it with the reserved liquid to the potato and leek mixture. Cook everything for another 5 minutes and season. Remove pan from heat and add the milk and chopped oregano. Stir well, cover and set aside for about 15 minutes. Blend half of the soup in a blender and return it to the pan with the rest of the soup. Heat gently, add more seasoning if necessary and enjoy with thick slices of delicious bread.

A great recipe low in fat and calories:
Eggplant Parmesan Sandwich

Baked Mac and Cheese

* 3 tablespoons plain dry breadcrumbs
* 1 teaspoon extra-virgin olive oil
* 1/4 teaspoon paprika
* 1 16-ounce or 10-ounce package frozen spinach, thawed
* 1 3/4 cups low-fat milk, divided
* 3 tablespoons all-purpose flour
* 2 cups shredded extra-sharp Cheddar cheese
* 1 cup low-fat cottage cheese
* 1/8 teaspoon ground nutmeg
* 1/4 teaspoon salt
* Freshly ground pepper, to taste
* 8 ounces whole-wheat elbow macaroni

Put a large pot of water on to boil. Preheat your oven to 450 degrees Fahrenheit. Then coat an 8-inch square dish with cooking spray. Empty thawed spinach into a colander and remove excess water.

In a small bowl, mix breadcrumbs, oil, and paprika. Set aside and begin heating 1 1/2 cups of milk over medium heat in a large heavy pan. Heat this until steaming, but don’t let it boil or scorch. Whisk the remaining 1/4 cup milk in a small bowl with the flour until smooth. Add this to the hot milk, whisking all the while until the mixture thickens – about two to three minutes. Remove the sauce from the heat and add the cheddar, stirring until it is melted. Stir in the cottage cheese, salt, pepper, and nutmeg.

When the water comes to a boil, add the pasta and cook it until it’s not quite tender. Drain the noodles and then add them to the cheese mixture, ensuring the cheese covers all the noodles. Layer half the pasta in the bottom of the baking dish followed by spinach. Add the remaining pasta and then sprinkle breadcrumbs over the top. Bake until it is golden brown or about 25 to 30 minutes.

These healthy comfort food recipes may not taste exactly like Mom’s, but they still provide a sense of comfort while helping you live a healthier life. It sounds like the best of both worlds.

No one cooks quite like Mom, and if you’ve had a rough day you may wish you had some of Mom’s great tasting comfort foods to make you feel better.
Unfortunately, Mom may not have made the healthiest dishes. But here are two healthy comfort food recipes you may want to try.

Healthy Meat Loaf

* 2 teaspoons canola oil
* 1 chopped medium sweet onion
* 12-ounce bottle beer
* 1 teaspoon dried thyme
* 1 teaspoon dry mustard
* 3/4 teaspoon salt
* 1/8 teaspoon freshly ground pepper
* 1 1/4 pounds 95%-lean ground beef
* 1 1/4 pounds 93%-lean ground turkey
* 1 cup fresh whole-wheat breadcrumbs
* 1/4 cup chopped parsley
* 1 large egg, lightly beaten
* 1 egg white, lightly beaten

Preheat your oven to 375 degrees Fahrenheit. Coat a loaf pan with cooking spray and set it aside. Place the onion in oil to sauté until it’s translucent and beginning to brown, approximately five minutes. Add the beer and increase the heat to high to bring it to a boil. Cook it until the liquid resembles syrup and reduces to about 3/4 cup (takes approximately 10 minutes). Transfer the liquid to a large bowl and stir in the seasonings; let this cool for at least 10 minutes.

Add the remaining ingredients and thoroughly combine the ingredients using clean hands. Transfer the mixture to the prepared pan and form it to resemble a loaf. Bake this in the oven until the internal temperature reaches 160 degree Fahrenheit which will take about 1 1/2 hours. Allow the meat loaf to rest for five minutes, drain off any liquid from the pan, slice, and enjoy.

The Chocolate Green Super-Food Drink Powder is a great way to help you and your family to get your 5 to 9 daily fruit and vegetable servings. The drink tastes delicious and can be part of your healthy eating diet. It comes in a 8.5oz bottle with a scoop. The recommended dosage is 1 -3 drinks daily.

The Chocolate Green Super Food contains only natural and organic ingredients such as:
* Organic alfalfa
* Organic barley grass
* Wheat grass
* Organic spirulina
* Organic spinach
* Organic chlorella
* Organic broccoli
* Organic dutch cocoa
* Organic redwood cocoa
* Organic cacao
* Organic acai
* Organic maca
* Organic carrot
* Organic beet
* Raspberry
* Pineapple
* Green tea
* And other nutritious ingredients.

The drink is 100% vegan and provides a wholefood nutrition with pre and probiotics.
It is a super healthy chocolaty drink that all members of the family will enjoy.
You can buy it at Amazon at a great discount: Amazing Grass Chocolate Green SuperFood, 17-Ounce Bottle

Ingredients:
1 (10 oz) package frozen chopped spinach
1 cup Parmesan cheese, grated
1 cup Monterrey jack cheese, grated
2 (13 oz) cans artichoke hearts, drained and coarsely chopped
1 cup mayonnaise
1 cup sour cream

Instructions:
Preheat the oven to 350 degrees F.

Grease a casserole dish slightly.

Put the spinach in the microwave and heat on high for about 5 minutes. Squeeze dry.

In a large bowl, combine all ingredients, except the Monterrey cheese, and mix well. Spoon into the casserole dish and top with the grated Monterrey cheese. Put in the oven for about 30 minutes.

Serve warm with bagel chips.

(Serves 6)

Ingredients:
6 skinless and boneless chicken breasts
1 can chicken broth (low sodium)
1 cup apricot preserves
1 tbsp light soy sauce
1 tbsp cornstarch
1 tbsp water

Instructions:
Spray a large frying pan with nonstick cooking spray. Add the chicken and saute until brown. Add the chicken broth, apricot preserves and soy sauce and simmer for about 20 minutes. Chicken should be cooked through.

Take the chicken from the frying pan and set aside. Add cornstarch and water to frying pan to thicken the sauce. Place chicken back into frying pan and turn over to coat evenly with the sauce.

Serve immediately with boiled rice and green vegetables.

Ingredients:
1 (16 oz) package whole-wheat spaghetti
Salt
2 tbsp canola oil
1 medium onion, sliced
1 red bell pepper, sliced
1 piece ginger, peeled and finely diced
1 small eggplant, sliced into small chunks (about 2 cups)
2 cloves garlic, finely sliced
1 cup frozen broccoli florets, thawed
1 (15 oz) can diced tomatoes
2 tbsp soy sauce
1 chicken breast, cooked and sliced
2 green onion, sliced

Instructions:
Cook the pasta according to package instruction until al dente.

In a large skillet or wok, heat canola oil over high heat. Stir fry onion, red pepper, ginger, eggplant for about 1 minute. Add garlic, broccoli, tomatoes, and soy sauce and cook for a further 2 minutes. Then add the al dente pasta and the chicken slices to the vegetables, toss well and cook for 1 minute.

Top with green onion slices and serve immediately.

Ingredients:
1 (32 oz) package of frozen hash brown potatoes
8 oz cooked ham, diced
2 (10.75 oz) cans condensed cream of potato soup
1 (16 oz) container sour cream
1 1/4 cups Parmesan cheese, grated
2 cups strong Cheddar cheese, grated

Instructions:
Preheat oven to 375 degrees F. Grease 9×13 inch casserole dish.

Combine cream of potato soup, sour cream, Cheddar cheese, ham and has brown in a large bowl. Mix well. Place into greased casserole dish, top with Parmesan cheese and bake in the oven for about one hour. The casserole should be nice and brown and bubbly.

Serve immediately.

Ingredients:
2 (6 oz) cans tuna packed in water, drained
3 tbsp mayonnaise (low fat, for dieters)
1 tsp celery salt
1 tsp onion powder
1 tsp garlic powder
1/3 cup celery, chopped
1/3 cup onion, chopped
1 cup yellow bell pepper, chopped
2 tbsp butter
3 English muffins, split in halves (whole wheat for dieters)
6 slices American cheese
6 slices of tomatoes

Instructions:
Preheat oven to 200 degrees F

In a medium bowl, place tuna and mix in garlic power, celery salt and mayonnaise. Add the yellow bell pepper, celery and onion.

Place the muffin halves on a baking sheet and butter them. Bake for about 3 minutes. They should be slightly brown. Take out of oven and top with tuna mixture and cheese. Put the muffins back into the oven until the cheese has melted, which should take about 8 minutes. Take out of the oven, top each half with a tomato slice and enjoy.