In which I answer a leftover question from a previous Free Range chat:
Since everyone’s dieting right now, do you have any recipes for lightened-up comfort foods? I would really like something hearty that’s healthy.
Then you’ve come to the right place. I hope you become a regular reader of our Nourish column, where Ellie Krieger — and before her, Stephanie Sedgwick — frequently creates slimmed-down, more-healthful versions of the rich and heavy dishes that make your cardiologist shudder.
You’ll find hundreds of their recipes here. I’ll save you some time by suggesting a few:
Weeknight Gyros: The classic Greek pita sandwich cuts calories and sodium, but not flavor.
Spinach and Mushroom Torte: A reader’s favorite party dish goes from 400 calories and 31 grams of fat per serving to 200 calories and 12 grams of fat.
Light Pad Thai: With less sodium and fat.
Baked Macaroni and Cheese: A healthful makeover of the classic.
Sweet Potato Casserole: This less-sweet version uses a little maple syrup instead of a lot of white sugar.
Panko-Crusted Deviled Chicken: Only 2 grams of fat per serving!
Turkey-and-Quinoa-Stuffed Peppers: An old-world idea gets an update.
Poppi’s Potato Pudding: This kugel has been tweaked to be more healthful.
Seafood Salad With Mango and Lime: Why drown the taste of fresh seafood with mayonnaise when you can enhance it with fruit?
Crispy-Coated Baked Chicken: No greasiness here.
Warm Spinach and Artichoke Dip: More of the green stuff, less of the white stuff in this flavorful dip.
Sweet Onion and Corn Pudding: A favorite corn pudding recipe get slimmed down.
Broccoli Cheddar Soup: The creamy texture comes from beans, not dairy.
Baked Apples With Ginger and Cranberries: Baked apples can include a lot of butter; this recipe omits it and weighs in at just 1 gram of fat per serving. What could possibly beat that, except for —
Chai-Spiced Fruit Compote: Zero fat.
And speaking of dieting: We’ve come to the end of the month-long WaPo 5 Diets Project, wherein five staffers each followed a different diet and filed weekly reports on their progress. How did they do? Read their Week 4 check-in here.
It’s Wednesday, so don’t forget the Free Range chat. Our special guest will be Julia Turshen, who wrote this week about cooking with kids on a snow day. (Seems like we’re due for one, doesn’t it?) Other possible topics of discussion: Bonnie S. Benwick and some cool graphics folks have put together a guide to making perfect nachos for Super Bowl Sunday (or for any day). Jane Black introduces us to the White Stone oyster from Virginia and the oyster farmers who hope to make it a superstar in the bivalve world. And Bring It! columnist Cathy Barrow shares a stew recipe she makes for loved ones who need a little comfort.
It all starts at noon. Hope to see you there.