It’s sweater season and you know what that means: bring on the warm, cozy, satisfying comfort foods. So many of those comfort foods, like spaghetti and alfredo, make us feel too stuffed. So this winter, we are swapping out those heavy diet- ruining meals for healthier dinners that warm us up without weighing us down. Here, my 7 go-to healthy cold weather recipes you are bound to love.
1. S W E E T P O T A T O C H O W D E R
This Sweet Potato Chowder is a huge hug in a bowl for you! This chowder is both satisfyingly creamy with a texture crunch your mouth will water for.
Ingredients:
- 3 Cups Sweet Potato, chopped (about 2 large or 3-4 small potatoes)
- 4 oz Pancetta, diced
- 1 Tablespoon unsalted butter
- 3 Garlic cloves, minced
- 1 Sweet onion, diced
- 1 Teaspoon salt
- 1 Teaspoon pepper
- 1/4 Teaspoon ground sage
- 1/4 Teaspoon nutmeg
- 1 Cup chopped carrots
- 5 Cups reduced sodium chicken stock
- 1/3 Cup coconut cream, or regular cream if you desire
- 2 Cups chopped kale
- Roasted and salted pepitas for topping
Instructions:
- Heat large pot over medium-high heat and add pancetta. Cook, stirring occasionally until desired doneness. My husband and I like ours extra crispy so about 10 minutes. Remove from pan and place on towel lined plate
- Turn heat to medium heat and add butter, stir in garlic, onion, salt, pepper, sage and nutmeg. Stir until onion is softened. Then stir in carrots and sweet potato, tossing everything to combine.
- Pour in chicken stock and bring mixture to a boil. Cover and reduce to a simmer for 20-30 minutes or until sweet potato is softened. Stir in cream, taste soup and add additional seasoning if needed.
- A few minutes before serving add in the kale and stir all together.
- Serve with crispy pancetta and pepitas! enjoy!
2. H E A L T H Y T U R K E Y C H I L I
I’ve always made this dish in the crockpot but I have recently gotten this instant pot and if you don’t already know its amaaaazing! gives you the satisfying chili taste but in as little time as 30 minutes!
Ingredients:
- 1 Pound Ground Turkey
- 5 Stripes Turkey Bacon (obviously add as much as you want, we don’t like a ton of it)
- 1 Large Sweet Potato, optional
- 1 Can Black Beans, Drained
- 1 Can Fire Roasted Tomatoes
- 1 Can Pinto Beans, Drained
- 1 Can Tomato Paste, 6oz
- 1 Jalapeño minced, optional
- 1 Small Onion, Chopped ( we use a red onion)
- 1 Red Pepper, Chopped
- 1 Green Pepper, Chopped
- 2 Cups Chicken Stock
- 1 Tablespoon Oregano
- 2 Teaspoon Salt
- 1 Teaspoon Pepper
- 2 Tablespoons Chili Power (we’ve been using the trader joe’s chili lime powder lately and its a game changer!)
- 1 Teaspoon Cumin
- 2 Teaspoons Cayenne
- 1 Teaspoon Smoked Paprika
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons Minced Garlic
Instructions:
These instructions are for an instant pot but if you are using a (this is the one we have) crockpot or a stove top pot, no problem! The only difference will be sautéing the meats separately.
- Turn your instant pot to sauté and add bacon. Cook until crisp, stirring until cooked evenly. Remove bacon to a paper towel plate.
- Add garlic, onion cook until transparent, then add peppers and sweet potato. sauté for about 5 mins. Add turkey and cook until browned. At this point I usually just set the lid on top to help the meat cook faster and help the sweet potatoes get soft.
- Once your meat is cooked, add the remaining ingredients, add 3/4 of the bacon back in as well. Stir all that goodness together.
- Turn your instant pot to chili and cook for 20 mins. Allow pressure to release for 10 – 15 mins or if you aren’t quite ready to eat yet, do a quick release then turn your instant pot to slow cook for as long as you need. Sometimes i’ll make this in the morning and then let it slow cook for the rest of the day. Just adds that all day cooked chili taste even more!
- Serve with your favorite toppings! We use avocado, cheese, and the rest of the bacon.
Enjoy!
3. V E G E T A R I A N S W E E T P O T A T O B A K E
We are big fans of sweet potatoes in this house so most of the recipes we cook involve sweet potato. Healthy option, yummy, and filling! This dish is a whopping 185 calories per serving!
Ingredients:
- 1-2 Large sweet potatoes, diced ( cook in the microwave for about 2-3 minutes to help soften)
- 1 Can Black Beans, drained
- 1 Can Diced Tomatoes, drained
- 1/2 Red Onion, chopped
- 1 Pepper (color of your choice), chopped
- 1 Teaspoon Chili Powder
- 1 Teaspoon Garlic Salt
- 1 Teaspoon Cinnamon
- 1 Cup Salsa, divided
- 2-4 Tortillas (depending on size) we use low carb tortillas
- 4 oz Shredded Cheese
- 1 Teaspoon salt
- 1 Teaspoon Pepper
- Toppings- avocado, sour cream, guacamole, cilantro ( all optional)
Instructions:
- Preheat oven to 400. Spray non stick spray into a 8×8 baking dish.
- In a large bowl, combine sweet potato, black beans, tomatoes, onion, bell pepper, chili powder, garlic salt, and cinnamon.
- Spread 1/2 cup salsa on bottom of the baking dish. arrange tortilla on top of the salsa. spoon a layer of your sweet potato black bean mixture on top. Spread remaining of salsa over black bean layer.
- Repeat step three one more time, top with cheese.
- Bake, uncovered, 25-30 mins until cheese is slightly melted and you can stick a fork through sweet potato. Sometimes if its not quit brown enough ill broil for a 2-3 minutes.
- Let cool for 5 minutes, cut into squares, top with your favorite toppings and enjoy!
4. T A C O S O U P
This is a recipe my mom has made for years and years! We ask for it all the time when we are camping and especially over the holidays. This is my all time favorite cozy winter meal. It is super simple to put together and tastes amazing!
Ingredients:
- 2 Cans Northern White Beans
- 2 Cans Kidney Beans
- 2 Cans Pinto Beans
- 32 oz Crushed Tomatoes
- 1 Can Rotel Tomatoes with Green Chilis
- 1 Packet Dry Ranch
- 1 Tablespoon Cumin
- 1 Tablespoon Chili powder
- 1 Teaspoon Smoked Paprika
- Meat optional- we usually go for shredded chicken but ground turkey, or ground beef, is good as well!
Instructions:
- Cook desired meat. My mom has always made the chicken breasts in the crockpot the day before so they are tender and she just shreds them up.
- Add all ingredients to crock pot or large stove top pot.
- Cooking in crockpot- 4-6 hours, Cooking on stovetop, cover and let simmer for 45 minutes.
- Optional toppings: sour cream, Frito’s original chips, cheese, and avocado
Thats it! Super simple and will not disappoint!
5. T O R T E L L I N I P R I M A V E R A
This one pot wonder if full of delicious veggies in a pasta sauce of your choice! This is the best dish for that crazy mid-week meal when you have no idea what to make and just need to get something on the table. It’s made in 20 minutes, your entire family will love it and have I mentioned it’s made in ONE pan?
Ingredients:
- 1 Zucchini
- 1 Yellow squash
- 1 Cup carrots, chopped
- 1 Cup broccoli florets
- 1 Jar of your favorite pasta sauce (try Trader Joes spicy tomato sauce..you’re welcome)
- 1 Cup water
- 2 Cups cheese filled tortellini (Costco’s is the best)
- 2 Tablespoons Italian seasoning
- 1/2 cup Parmesan cheese
Instructions:
- Add vegetables, tortellini (even if frozen), sauce, and water to a large pan
- Cover and cook over medium heat for 20-25 minutes or until tortellini and vegetables are tender
- Remove from heat, add Parmesan cheese and serve!
Easy Peasy!
6. T O R T E L L I N I V E G T A B L E S O U P
If you love minestrone soup, you will love this recipe. It’s warm, it’s filling, it’s healthy, it’s quick and the whole family will enjoy it.
Ingredients:
- 2 Tablespoons olive oil
- 1 Cup carrots, chopped
- 1 Cup sweet onion, diced
- 1 Cup celery, chopped
- 2 Cups green beans, halved
- 2 Cups zucchini,
- 4 Cloves of garlic
- 5 Cups low sodium chicken or vegetable broth
- 2 Cans diced tomatoes (use fire roasted for a little extra flavor)
- 1 Teaspoon dried basil and rosemary
- Salt and pepper to taste
- 1 9oz package tortellini (Costco’s is the best)
- 3 Cups spinach
- Parmesan cheese for topping
Instructions:
- Heat olive oil in a large pot over medium- high heat. Add onion, carrots, and celery, sauté for 3-5 minutes. Add green beans, sauté for another 3-5 minutes. Add zucchini and garlic, sauté for 1 more minute.
- Pour in broth and tomatoes. Add basil, rosemary, salt and pepper.
- Bring to a boil, then reduce heat to a simmer and allow to cook for 8 minutes. Add tortellini and boil another 5- 8 minutes ( or as long as it says on packaging) Stir in spinach and cook for another 2 minutes.
- Serve warm topped with parmesan!
Recipe source for this one is Cooking Classy!
7. W H I T E B E A N C H I L I
This white bean turkey chili is full of flavor, it’s healthy, gluten free and once again made in the awesome Instant pot!
Ingredients:
- 1 Tablespoon olive oil
- 1/2 large yellow onion
- 2 garlic cloves, minced
- 2 tablespoons chili powder (or try Trader Joe’s chili lime powder!)
- 1 tablespoon cumin
- 1 teaspoon smoke paprika
- 1/2 teaspoon cayenne pepper
- 1 pound ground turkey
- 2 cans great northern white beans, drained
- 1 can garbanzo beans, drained
- 1 can fire roasted tomatoes
- 3 cups low sodium chicken broth
- 1-2 limes for juicing
- salt and pepper to taste
Instructions:
- add olive oil to instant pot and turn to sauté. ( or heat olive oil in large pot) add garlic and onion and sauté until onion is translucent.
- add ground turkey and sauté until cooked through, about 5-10 minutes
- When turkey is cooked through, (if in the instant pot turn the sauté off) add beans, tomatoes, and chicken broth, stir until combined. Add spices. Put lid onto your instant pot and turn to the chili setting for 20 minutes. if making in a pot bring contents a boil, reduce and simmer for 30 minutes.
- Once finished cooking add lime juice, salt and pepper to taste. Serve with avocado, cheese, and more lime if desired!
Hope these recipes bring some warmth to your winter months or help you get through a hectic week! enjoy and as always comment with any questions! Happy eating!
