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Macaroni and cheese,
meatloaf, mashed potatoes, chicken fried steak, chicken and dumplings. What do
these foods have in common? They're the ultimate comfort foods. Everyone has
that special dish that immediately transports you back to your childhood.
After a hard day at work, a
stressful event or if you're feeling nostalgic, you may crave these types of
foods—rich, fattening and well,
comforting. Comfort foods are notoriously high in calories and fat, not exactly
figure-friendly. But don't despair, we are bringing you a healthy, delicious
and ultra-comforting dish: pot pie. Most pot pies are made with whole milk,
cream or canned soup and lots of butter (one recipe called for 1 1/2 sticks just
in the filling for four servings- yikes!) and a pie crust or biscuit topping
—usually the most fattening part.
This vegetable pot pie with a
cornbread crust is a healthy alternative and keeps all the traditional flavors
intact. It's a creamy filling packed with loads of veggies and cornbread
—another comfort food favorite! The cornbread is made with little fat and
cornmeal is actually a healthy whole grain—an added bonus! For a little meat in the dish, add 2 cups cooked
chicken or turkey to the filling. Served as is, this dish tastes like a big
bowl of stuffing. So good and satisfying!
With a little
experimentation, it can be done. A fattening, old favorite can be made over
into a guiltless weeknight meal. So when you are having a bad day or just feel
the need for some comfort food, try this vegetable pot pie. It
tablespoons unsalted butter2
tablespoons olive oil3
cups diced, peeled, red potato (about 1 1/4 pound)2
cups onions, diced2
cups mushrooms (8 ounce box), sliced1
cup carrots, diced1
cup celery, diced1/4
cup fresh parsley, chopped1
tablespoon fresh thyme, chopped1/4
cup, plus 2 tablespoons all-purpose flour1
1/2 cups 2% milk1
1/2 cups fat-free, low-sodium chicken broth1
cup frozen peas1
cup frozen corn1
cup frozen cut green beans1
1/2 teaspoon salt1/4
teaspoon poultry seasoningFew
dashes of Tabasco sauce, or other hot sauce
cup yellow cornmeal3/4
tablespoon baking powder1
1/2 tablespoon sugar1/2
cup low fat milk1
tablespoons canola oil
Preheat oven to 400 degrees
For filling:Melt butter in large saucepan
over medium-high heat; add oil. Add potatoes and cook for about 2 minutes, then
add the next 6 ingredients (through thyme) and sauté for 5 minutes.
Reduce heat to low; add flour
to vegetables and cook for 5 minutes, stirring frequently. Stir in milk and
broth, increase heat to medium-high and bring to a boil. Reduce heat, add salt,
pepper, poultry seasoning, Tabasco sauce, peas, corn and green beans and simmer
10 minutes or until thickened.
Spoon mixture into a 2-quart
baking dish coated.
To make the crust:In a medium-sized bowl, add
cornmeal, flour, baking powder, sugar and salt. Combine well with a whisk.
In a separate small bowl, mix
egg, milk and canola oil until well combined. Stir wet ingredients into dry
ingredients. Slowly spoon the batter evenly over the filling.
Bake until the top is golden
brown, about 22 to 25 minutes.
COOK'S NOTES: All the frozen
veggies can go in one microwave safe bowl and heated for a few minutes in order
to drain off some of the excess liquid. Partially frozen veggies are fine. If
you decide to add chicken or turkey to this dish, decrease the salt to 1
teaspoon and all frozen veggies to 1/2 cup each, that way you won't end up with
a recipe from Cooking Light magazine 2007 and Oprah.com
This looks delicious!