Comfort Meals

8 recipes for comfort, warmth & joy

Hi friends <3 Happy Sunday & long-weekend. I hope you are having a restful and restorative Sunday. I am being lazy today, which means lots of comfort eating.

So for those who need some extra comfort, here are 8 recipes that’ll bring you some warmth & joy.

On the Menu:

• Italian Penicillin

• Mini Chicken Pot-Pies

• Roasted Tomato & Garlic Soup (w/ grilled cheese)

• GF Mac n’ Cheese

• Spicy Immunity Soup

• Spaghetti & Homemade Meatballs

• Beef Stir Fry Bowl

• Simple 3 Ingredient Chicken Nuggets

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Italian Penicillin

*Serves 2-3*

Ingredients

• 2 large carrots

• 4 small/medium cippolini onions 

• 2 stalks celery

• 4 cloves of garlic

• 2 thyme sprigs 

• 4 sage leaves 

• 2 tbsp of butter or evoo 

• 2 cups of bone broth (I used Fond Turmeric Chicken - “glowwithella” is discount, trust me this elevates it)

• 1 1/3 cups stelline pasta

• 1 cup frozen peas 

• Salt n pepper

• Parmesan (measure with <3)

• Extra evoo 

• Flakey salt 

For the chicken:

• 2 skin on chicken breasts 

• Seasoning: salt, pepper, onion powder, garlic, smoked paprika 

• 2 tbsp butter 

Recipe

1. Preheat oven to 400 Degrees F

2. Roughly chop carrots, onion and celery. Mince garlic 

3. Melt butter in a pan over medium heat and add in onion and garlic, sauté until translucent and fragrant (a couple minutes)

4. Add in carrots and celery, satueeing with salt and pepper for a few minutes

5. Add in thyme and sage, and cover with bone broth

6. Bring to a boil and then reduce heat to low and cover for about ~25 minutes or until veggies are tender (skip to step 13 for once veggies are tender)

7. For chicken — 

8. Put oven safe pan over medium heat and allow to get hot (I prefer cast-iron)

9. Add salt, pepper, and smoked paprika to both sides of chicken

10. Once pan is hot add butter or oil and place chicken to sear, 2-3 minutes on each side

11. Once seared on both sides, transfer pan with chicken into the oven for about 15 minutes or until thoroughly cooked through (reaching internal temp of 165)

12. Let rest for 10 minutes before cutting

13. Once veggies are tender, remove sage and thyme before adding everything to a blender, blend until smooth 

14. In the same pan, add olive oil and pasta, toast for 30 seconds until covered 

15. Pour over blended veggie mixture, and mix until combined 

16. Mix pastina and mixture over medium heat for 2-3 minutes, it may start slightly bubbling but continue to mix

17. Mix in frozen peas until fully combined for another minute

18. Cover pastina and remove from heat, letting sit for about 10 minutes or until al dente 

19. Once cooked, serve with crispy sliced chicken, parmesan, more evoo and flakey sea salt, enjoy!

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Mini Chicken Pot Pies

*makes 4*

Ingredients