After a long week, there’s nothing better than unwinding with classic comfort food. From crispy mozzarella sticks and hearty chicken and dumplings to sweet and smoky baked beans and indulgent bread pudding, these easy, feel-good recipes are perfect for a relaxing weekend. Get ready to kick back, cozy up, and enjoy the best homemade comfort meals!

Easy Homemade Mozzarella Sticks

Are cheesy, stringy mozzarella sticks one of your favorite appetizers when you go out? Enjoy them at home with this super easy recipe that includes a simple herb blend to liven up the flavor. You can make this recipe even simpler by using pre-packaged mozzarella sticks, and they can be made ahead of time and frozen.

Serves 8 | Prep. time 15 minutes | Freezing time 2 hours | Cooking time 15 minutes

Ingredients

• 2 (1-pound) blocks mozzarella cheese
• 1½ cups panko-style breadcrumbs
• 1½ cups Parmesan cheese
• 1 tablespoon Italian seasoning
• 4 eggs, beaten
• 1½ cups vegetable oil
• Marinara, ranch, or your favorite sauce for dipping

Directions

1. Cut each block of mozzarella cheese in half width-wise. Slice each piece into ½-inch-thick strips.
2. Combine the panko breadcrumbs, Parmesan cheese, and Italian seasoning in a bowl.
3. Beat the eggs in a second bowl.
4. Lay out a baking sheet or line the counter with parchment paper.
5. Dip a piece of mozzarella into the egg mixture to coat it well.
6. Toss the cheese in the crumb mixture. Press it into the crumbs so that a nice thick layer sticks well.
7. Set aside on the baking sheet or parchment paper and repeat with the remaining pieces of cheese.
8. Freeze the cheese sticks for at least two hours.
9. In a large, deep skillet, heat the oil over medium heat.
10. Add the cheese sticks and cook for about 1 minute on each side until golden brown.
11. Set aside to drain the oil.
12. Serve hot with marinara, ranch, or your favorite dipping sauce.

Nutrition (per serving)

Calories 53, fat 48 g, carbs 16 g, sugar 1 g, Protein 12 g, sodium 352 mg

 

 

Grandma’s Chicken and Dumplings

Comforting chicken and dumplings in about 30 minutes? Not a problem with this easy peasy and tasty recipe.

Serves 8 | Prep. time 10 minutes | Cooking time 30 minutes

Ingredients

• 2 tablespoons olive oil
• 2 pounds boneless, skinless chicken breast, sliced
• ¼ cup butter
• 1 cup yellow onion, diced
• 1 cup celery, diced
• 1 cup carrot, diced
• 1 tablespoon minced garlic
• 1 cup heavy cream
• 2½ quarts chicken broth
• Salt and pepper to taste
• 2 cans/tubes refrigerator biscuits

Directions

1. Heat the olive oil in a large soup pot over medium heat.
2. Add the chicken and stir occasionally until browned. Remove and set aside.
3. Melt the butter in the pot and then add the onion, celery, and carrot. Cook, stirring frequently, for 10 minutes, until tender and aromatic.
4. Stir in the garlic.
5. Add the chicken broth, heavy cream, and cooked chicken. Stir well and season with salt and pepper.
6. Cut the refrigerator biscuits into quarters and place them on top of the soup.
7. Increase heat to medium-high and cook for 15 minutes or until the biscuits are cooked through.

Nutrition (per serving)

Calories 523, fat 24 g, carbs 40 g, sugar 7 g, Protein 36 g, sodium 1766 mg

 

 

Ground Beef and Macaroni Casserole

This recipe for ground beef and macaroni casserole is simple enough to make any night of the week—and it makes for great leftovers the next day!

Serves 8 | Prep. time 10 minutes | Cooking time 40 minutes

Ingredients

• 1 pound macaroni noodles
• 1 pound ground beef
• 1 cup yellow onion, diced
• 1 cup red bell pepper, diced
• 1 tablespoon minced garlic
• 1 (28-ounce) can stewed tomatoes
• 1 cup tomato sauce
• ¼ cup tomato paste
• ½ teaspoon sugar
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• 2 cups Colby Jack cheese, shredded
• ½ cup grated Parmesan cheese

Directions

1. Prepare the macaroni al dente according to package instructions. Drain and rinse.
2. Preheat the oven to 375°F (191°C) and spray an 8×8-inch baking dish with cooking spray.
3. Add the ground beef to a skillet and brown over medium heat. At about the halfway point, add the onion, red bell pepper, and minced garlic, then continue cooking.
4. Drain off any excess grease.
5. In a bowl, combine the cooked macaroni noodles and the ground beef mixture.
6. In another bowl, break up the stewed tomatoes a bit with your hands.
7. Mix in the tomato sauce, tomato paste, sugar, dried Italian seasoning, and salt and pepper to taste.
8. Add the tomato mixture to the macaroni and ground beef.
9. Stir in the Colby Jack cheese and transfer to the baking dish.
10. Top with the grated Parmesan cheese.
11. Bake for 30 minutes until heated through and bubbly.
12. Serve immediately.

Nutrition (per serving)

Calories 722, fat 17 g, carbs 98 g, sugar 10 g, Protein 43 g, sodium 658 mg

 

 

Classic Tuna Melts

Looking for an easy lunch that also cures that craving for delicious comfort food? Try these super easy, super cheesy tuna melts.

Serves 4 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

• 2 (4-ounce) cans tuna, drained
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons pickle relish
• ¼ cup onion, diced
• ¼ cup celery, diced
• Salt and pepper to taste
• 1 small tomato, sliced
• 8 pieces thinly sliced cheddar cheese
• 2 tablespoons butter
• 8 slices sourdough bread

Directions

1. In a bowl, combine the drained tuna, mayonnaise, Dijon mustard, pickle relish, onion, celery, and salt and pepper to taste. Butter one side of each piece of bread.
2. On four pieces of bread, stack a slice of cheddar, the tuna mixture, a tomato slice, and another slice of cheese on the unbuttered side.
3. Place the second slice of bread on top, butter side up.
4. Heat a skillet over medium heat and cook the sandwiches for about 3–4 minutes per side or until the bread is golden brown and the cheese is melty.
5. Slice each sandwich in half and serve immediately.

Nutrition (per serving)

Calories 551, fat 21 g, carbs 43 g, sugar 6 g, Protein 49 g, sodium 1313 mg

 

 

Sweet and Smokey Baked Beans

Rich, smokey, and a little bit sticky, these baked beans are leagues above the rest. We save a little time by using canned navy beans, but if you have the extra time you can also cook your own beans.

Serves 8 | Prep. time 10 minutes | Cooking time 30 minutes

Ingredients

• 2 (16-ounce) cans navy beans
• 2 tablespoons butter
• ½ cup yellow onion, diced
• ½ green bell pepper, diced
• ¼ cup molasses
• ¼ cup brown sugar
• 2 tablespoons apple cider vinegar
• 2 tablespoons ketchup
• 2 tablespoons BBQ sauce
• 1 tablespoon yellow mustard
• 1 teaspoon cayenne powder
• 2 teaspoons liquid smoke
• Salt and pepper to taste

Directions

1. Preheat the oven to 350°F (177°C).
2. Melt the butter in a skillet over medium heat.
3. Sauté the onion and bell pepper for 5 minutes or until firm-tender.
4. In a bowl, whisk together the molasses, brown sugar, apple cider vinegar, ketchup, BBQ sauce, yellow mustard, cayenne powder, liquid smoke, and salt and pepper to taste.
5. Add the sautéed onion and green peppers to the sauce.
6. Add the beans to the baking dish, pour the sauce over them, and toss to coat.
7. Bake for 30 minutes or until bubbly.

Nutrition (per serving)

Calories 466, fat 5 g, carbs 83 g, sugar 16 g, Protein 26 g, sodium 96 mg

 

 

Old Fashioned Bread Pudding

This recipe for old-fashioned bread pudding features a short list of ingredients that are huge on comfort and flavor. It’s worth the trip to your local bakery to get a loaf of special bread for the occasion.

Serves 8 | Prep. time 10 minutes | Cooking time 40 minutes

Ingredients

• 2 cups milk
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• ½ teaspoon nutmeg
• 1 teaspoon orange zest
• ⅓ cup white sugar
• 6 cups brioche cubes
• 2 eggs, beaten
• ½ cup raisins (optional)

Directions

1. Preheat the oven to 350°F (177°C) and lightly grease a 2-quart baking dish.
2. In a saucepan, combine the milk, butter, vanilla, nutmeg, orange zest, and sugar.
3. Heat over medium-low heat, stirring continually until warm and the sugar is dissolved.
4. Remove from heat and let cool slightly.
5. Spread the brioche cubes out evenly in the baking dish.
6. After the milk has cooled to lukewarm, add the eggs and whisk.
7. Sprinkle the raisins over the bread cubes (if using).
8. Pour the custard mixture evenly over the breadcrumbs.
9. Bake for 30–35 minutes or until the custard is set.
10. Serve warm or chilled.

Nutrition (per serving)

Calories 260, fat 1 g, carbs 35 g, sugar 16 g, Protein 9 g, sodium 492 mg

 

 

***These recipes and more are found in Louise Davidson’s Easy Comfort Food: Simplified Comfort Food Recipes for Everyday Cooking. To get your copy, click on the cover below or click here.

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