Comfort food is often automatically labeled as indulgent and bad.
It’s not fair.
How can we hold the food we turn to when we are tired, stressed or craving familiarity responsible for giving us exactly what we need? Tough times are when food matters most — not just as fuel, but as reassurance. The trick is not to give up the dishes that feel like home, but to find gentle nudges in a healthier direction.
These recipes start with recognizable ideas: stuffed cabbage, loaded baked potatoes, cheesesteaks. Nothing radical. What changes is the balance.
Vegetables are showcased, proteins are repurposed and familiar textures are preserved so the food still feels indulgent, satisfying and complete.
Lentils are folded into a cabbage casserole not to replace meat, but to deepen it, while barley is added to the rice to increase fiber. A pot of gently seasoned pulled chicken becomes a ready-to-use foundation for meals that feel generous without being heavy. Is it pulled pork? No, but it’s filling that same niche. Mushrooms and zucchini as cheesesteak filling aren’t a gimmick. They are an umami-rich, savory and substantial take that stands on its own — or supports a slimmed-down protein.
That balance matters. Food that only feeds the body tends to leave us wanting. Food that only feeds the soul can leave us sluggish or uncomfortable. The sweet spot is where the two meet — meals that feel warm and familiar on the plate, but also leave us energized enough to get on with the rest of the day.
This is not about restriction or reinvention. It’s not about sneaky substitutions that lie to us and leave us unfulfilled. Looking at you, cauliflower.
It is about choosing methods and ingredients that let comfort food keep its promise — to nourish, to satisfy, and to make us feel taken care of — without demanding that we choose between health and happiness.
Unstuffed cabbage casserole
2 cups cooked brown rice
½ cup dry brown or green lentils, rinsed
1 pound ground meat (beef, pork, turkey, or a combination)
2 tablespoons olive oil
1 large onion, finely chopped
2 medium carrots, peeled and finely diced
1 red bell pepper, finely diced
4–5 cloves garlic, minced
2 teaspoons paprika
1 teaspoon smoked paprika
Salt and pepper
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can tomato sauce
2 tablespoons tomato paste
3 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 teaspoon dried parsley
2 bags pre-shredded coleslaw mix
In a pot, simmer the lentils in salted water until just tender, about 20 minutes. Drain well.
Heat olive oil in a large skillet over medium heat. Add the onion and cook until soft and lightly golden, about 6–8 minutes. Add the carrots and red pepper and cook until tender, another 4–5 minutes. Stir in the garlic, paprika and smoked paprika and cook until fragrant, about 30 seconds. Add the ground meat, season with salt and pepper and cook until browned. Stir in the cooked lentils and remove from heat.
In a bowl, combine crushed tomatoes, tomato sauce, tomato paste, brown sugar or honey, vinegar and parsley. Season with salt and pepper.
Heat the oven to 375°F. Lightly grease a large baking dish.
Spread a thin layer of sauce on the bottom of the dish. Add a layer of shredded cabbage, pressing it down lightly. Top with half of the rice, spreading it evenly, followed by half of the meat-lentil mixture. Spoon sauce over the top.
Repeat the layers: cabbage, remaining rice, remaining meat mixture and more sauce. Finish with a final layer of cabbage and the remaining sauce, spreading it evenly to the edges.
Cover with foil and bake 45 minutes. Uncover and bake an additional 15 minutes, until bubbling and the cabbage is completely tender.
Let the casserole rest for at least 10–15 minutes before serving.
Pulled chicken nacho baked potatoes
1 cold rotisserie chicken, skin removed and meat shredded
2–3 cups chicken broth
Salt and pepper
½ cup finely minced onion
1 teaspoon poultry seasoning
4–6 russet potatoes, scrubbed
Salsa
Plain Greek yogurt or cottage cheese (or sour cream)
Pepper jack cheese, shredded (about ¼ ounce per potato)
Sliced green onions
Place the shredded chicken in a large saucepan. Add enough chicken broth to just cover the meat. Season lightly with salt and pepper, add the onion and poultry seasoning, and bring to a gentle simmer over medium-low heat. Cook 15–20 minutes, stirring occasionally, until the chicken is warmed through and has absorbed some of the broth. Taste and adjust seasoning as needed, depending on how the chicken will be used.
Remove from heat. The chicken can be used immediately or cooled and refrigerated for later use in a variety of dishes.
Heat the oven to 400°F. Pierce the potatoes several times with a fork and place directly on the oven rack. Bake until tender when squeezed, 50–60 minutes, depending on size.
Split the hot potatoes open lengthwise and fluff the interiors lightly with a fork. Top each with a portion of pulled chicken, a spoonful of salsa, a dollop of Greek yogurt or cottage cheese, a small amount of pepper jack cheese and a sprinkle of green onions. Serve immediately.
Roasted vegetable cheesesteak sandwiches
8 ounces baby bella mushrooms, sliced
2 medium zucchini, cut into long planks
3 tablespoons olive oil
1 teaspoon beef bouillon granules, or a crumbled bouillon cube
1 tablespoon balsamic vinegar
Salt and pepper
2–3 cloves garlic, minced
1 teaspoon brown sugar
¼ cup grated Parmesan cheese
1 tablespoon olive oil
1 large onion, thinly sliced
1 green bell pepper, thinly sliced
Baguette or hoagie rolls
Provolone cheese slices
Chunky tomato sauce (or salsa)
Heat the oven to 425°F. Line a large baking sheet with parchment or lightly grease it.
In a large bowl, toss the mushrooms and zucchini with olive oil, beef bouillon, balsamic vinegar, salt, pepper, garlic and brown sugar until evenly coated. Spread the vegetables in a single layer on the prepared baking sheet.
Roast for 15 minutes, stirring once if needed for even browning. Sprinkle the vegetables with Parmesan and return to the oven for another 10 minutes, until deeply roasted and slightly crisp at the edges.
While the vegetables roast, heat olive oil in a skillet over medium heat. Add the onion and bell pepper and cook until soft, lightly caramelized and tender, about 10–12 minutes. Season lightly with salt and pepper.
Split the baguette or rolls lengthwise. Layer the roasted vegetables onto the bread, followed by the cooked peppers and onions. Spoon a small amount of chunky tomato sauce over the filling and top with provolone cheese.
Place the sandwiches under the broiler or in a hot oven for a few minutes, just until the cheese is melted and the bread is lightly toasted.
Serve immediately. The roasted vegetables can be used on their own for a meatless sandwich or paired with chicken or beef to reduce the amount of meat while keeping the flavor and structure of a classic cheesesteak.