Comfort Food Recipes

Last week we talked about winter comfort foods.
Someone in my Wednesday morning meeting mentioned a pork and sweet potato dish made in a crock pot. If YOU see this, I hope you'll send me the recipe. (jackiesobel@yahoo.com)

Here are two warm dishes to get you started.

Sunday Meatloaf and Vegetables (makes 6 servings)

3 slices firm white bread, cut into 1-inch squares
1/3-cup fat-free milk
3 carrots
2 small onions
1 celery stalk, coarsely chopped
1-pound ground skinless turkey breast
1 large egg
¼ teaspoon salt
6 small red potatoes, scrubbed and halved
½ pound fresh white mushrooms, sliced

1. Place the bread in a large bowl. Pour the milk over the bread and let stand 10 minutes.

2. Coarsely chop 1 of the carrots and cut the remaining 2 carrots into 2-inch chunks. Coarsely chop half of 1 onion and slice the remaining onions. Set aside the carrot chunks and sliced onions.

3. Place the chopped carrot, chopped onion, and celery in a food processor; pulse until finely chopped. Transfer to the bowl with the bread mixture. Add the turkey, egg, and salt; mix with hands until combined. Shake the mixture into an oval loaf and place in slow cooker.

4. Arrange potatoes, mushrooms, and reserved carrot chunks and onion slices around the meatloaf. Cover and cook until the meat and vegetables are fork tender, 4-5 hours on high or 8-10 hours on low.

5. Transfer the meatloaf to a platter and cut into 6 slices. Spoon the vegetable around the meatloaf.

Per serving (1 slice meatloaf and 1/6 of the vegetables) 5 Points

from Weight Watchers In One Pot: 200 Favorite One-Dish Meals the Family Will Love.

Good for You Chili

4 cups water
2 cans (16 oz each) crushed tomatoes
2 cans (16 oz each) pinto or red kidney beans
1 can (16 oz) solid-pack pumpkin
1 cup chopped onion
1 cup chopped red bell pepper
2/3 cup bulgur wheat
1 can (4 oz) chopped green chilies (optional)
3 Tablespoons chili powder
1 tsp minced garlic
1 tsp ground cumin
(my preference: 1 tsp each cinnamon and curry)
1 tsp salt

Put all ingredients in a 4 to 5 quart pot. Bring to a boil, reduce heat and simmer, uncovered, for about 45 minutes or until bulgur is tender.

One cup = 1 point
Recipe makes 12 cups