Before I get on with today’s exciting post I have a little bit of housekeeping to take care of. (You can file this under the category of NOT THAT YOU ASKED AND WHY, EXACTLY, DO I THINK YOU CARE?)
I think I unfairly represented the number of page views I get, and since so many of you seemed amazed at my hits, I wanted to clarify that. That total I mentioned was the number of times my delurking entry had been viewed over at least two days, not my actual daily page views. Which, of course, means that some of you came back more than once looking for me to, for the love of God, post something else besides a photo of Henry with a shiner. But you got counted in that group of nearly 900 page views. So that’s that.
Now onto the real reason you came here—skinny mac.
You’re trying to eat better. But it’s cold. And dark. And no WAY is a light meal going to satisfy you tonight.
YOU WANT COMFORT FOOD.
I hear you.
Who says you can’t have both?
Try these recipes from Cooking Light magazine for chicken pot pie and homemade macaroni and cheese. No, these aren’t exactly mom’s pot pie and mac-n-cheese, but the modifications are well worth it to bring these dishes into the category of healthy eating. And, it means you can even have seconds, guilt free.
Now THAT’S comfort.
Chicken and Root Vegetable Pot Pie
The vegetables are what add flavor and fiber to this recipe, so add them all if you want to reap the nutritional benefits of this recipe.
3 cups fat-free, less-sodium chicken broth
1 1/2 cups frozen green peas, thawed
1 cup (1/2-inch) cubed peeled baking potato
1 cup (1/2-inch) cubed peeled sweet potato
1 cup (1/2-inch) cubed peeled celeriac (celery root) (Makes it super creamy, don’t skip this one.)
1 cup (1/2-inch-thick) slices parsnip
1 (10-ounce) package frozen pearl onions (I just chop a regular onion—I don’t like the pearly ones. Too much like eyeballs.)
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
2/3 cup all-purpose flour (about 3 ounces), divided
1 1/2 cups fat-free milk
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh thyme
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 sheet frozen puff pastry dough, thawed
Anna Sawin is a Connecticut-based portrait, wedding, and editorial photographer. She lives in the shoreline town of Stonington with her family and has discovered the perfect cupcake. Just ask, she is willing to share her secret.