100 Comfort Food Classics, Made Healthier
The hearty family favorites you grew up with, made lighter and just as satisfying. Soups, stews, casseroles, pot roast and mac and cheese, without the cans of condensed soup.
“I went back to my favorites one by one and asked what each dish really needs to taste like itself. Usually, it was less than I thought.” — Margaret
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- 100 family classicsSoups, stews, casseroles and more
- Made lighterNo condensed soup, less cream and salt
- Cooking for twoA note on every recipe
- US and metricCups and grams in every recipe
An honest check
This book is for you if...
- You love the dishes you grew up with, but want them a little lighter
- You want one-pot and one-dish meals with hardly any washing up
- You often cook for two, and sometimes for the whole family
- You bring a dish to every potluck, holiday and new neighbor
It's not the right fit if...
- You need a medical or diabetic meal plan
- You want a printed book in the mail (this is a PDF)
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See the full table of contents
- 1.Soups & ChowdersRecipes 1-14: for sick days, snow days and Sunday suppers
- 2.Stews, Chili & BraisesRecipes 15-26: slow, hearty and forgiving
- 3.Casseroles & One-Dish BakesRecipes 27-40: homemade sauces instead of canned soup
- 4.Chicken & Turkey DinnersRecipes 41-53: oven-fried, creamy and made lighter
- 5.Beef, Pork & Seafood FavoritesRecipes 54-65: meatloaf, Sunday roast and more
- 6.Pasta & Noodle ComfortsRecipes 66-75: the classics with lighter sauces
- 7.Comforting SidesRecipes 76-87: the sides everyone fights over
- 8.Potlucks & GatheringsRecipes 88-100: big-batch dishes and holiday favorites
A recipe from the book
Stovetop Mac & Cheese with a Secret Veggie
Ingredients
- 8 oz (225 g) elbow macaroni, preferably whole grain or a blend
- 1 tbsp (14 g) unsalted butter
- 1 tbsp (8 g) all-purpose flour
- 1 1/2 cups (360 ml) 2% milk
- 1 cup (245 g) butternut squash puree (fresh or frozen, thawed), or steam and mash 8 oz (225 g) butternut squash cubes
- 1/2 tsp dry mustard powder
- 1/4 tsp garlic powder
- 1 1/2 cups (170 g) shredded extra-sharp cheddar
- 1/4 cup (20 g) grated Parmesan
- Salt and black pepper, to taste
Method
- Cook the macaroni in salted water until just tender. Drain.
- In the same pot, melt the butter over medium heat. Whisk in the flour for 1 minute.
- Slowly whisk in the milk and simmer for 2 to 3 minutes, until slightly thickened.
- Whisk in the squash puree, mustard and garlic powder until smooth.
- Take the pot off the heat and stir in the cheddar and Parmesan until melted.
- Add the macaroni and stir to coat. Season with salt and pepper and serve right away.
Margaret's tip: canned pumpkin puree works in place of butternut squash. Cooking for two: halve the recipe; it's best eaten fresh.
Recipes you can trust in one place
Snow day soup“If a full table is how I say "I love you," then a pot of something warm on the stove is how I say "come in and sit down."”— Margaret ClarkRead my story
What home bakers say
I made the Loaded Baked Potato Soup and my husband couldn't tell it had cauliflower in it. It was creamy, cheesy, and tasted just like the version we've always loved. Such a lovely way to enjoy our favorites.
Shirley M. ✓ Verified buyerI wasn't sure a family cookbook would suit our smaller household, but the cooking-for-two notes are wonderful. We made the Classic Chicken Noodle Soup and froze the extra portions for another evening.
Ruth W. ✓ Verified buyerThe Creamy Tomato Basil Soup reminded me of the dinners my mother used to make. Rich, comforting, and made with everyday ingredients. I love that I can still enjoy those familiar flavors in a lighter way.
Betty F. ✓ Verified buyerPick any 5 books, pay $99.95
Mix and match from all our cookbooks. You save $99.80 compared with buying them one by one. The discount appears automatically in your cart.
Your questions, answered
Can't find your answer? Email me and I'll help you personally.
- 1Order securelyPay with card, Apple Pay or Shop Pay.
- 2Check your emailYour download link arrives within minutes.
- 3Open and cookRead it on any device, or print your favorites.
Is this a printed book?
No. This is a digital PDF cookbook. Nothing is shipped. The book pictures show the cover only.
How do I get my book?
Right after you pay, you get an email with your download link, usually within minutes. Check your spam folder if you don't see it.
How many people do the recipes serve?
Most serve four to six, and the potluck chapter makes enough for a crowd. Every recipe has a note on cooking for two, so it works just as well when it's only the two of you.
I'm not very good with technology. Will I manage?
Yes. You tap the link in the email and the book opens. On an iPhone or iPad you can save it to the Books app. If you get stuck, email me and I'll walk you through it.
Can I read it on my phone, iPad or computer?
Yes, on all of them. You can also print the recipes you love for your kitchen.
Are the recipes hard? Do I need special ingredients?
Not at all. These are the classics you already know, written with clear, step-by-step instructions, and most use one pot or one dish. You'll find every ingredient in a regular supermarket. Every recipe also has a note on cooking for two: how to halve it, what freezes well, or how to use the leftovers.
Do they still taste like the real thing?
That was my rule. I swapped canned condensed soup for a quick homemade sauce made with milk, and used Greek yogurt and a little cream cheese instead of heavy cream. I kept real cheese, real butter and the occasional slice of bacon wherever the taste depends on them, just in sensible amounts. They are recipes, not medical advice.
What if the file won't open or something is wrong?
Email me. I send a working file straight away, or you get a full refund if we can't fix it. Lost your copy later? I'll re-send it for free.
Can I get a refund if I change my mind?
Because ebooks are delivered instantly, we can't refund a change of mind. That's why you can look inside and read a sample recipe first. See our Refund Policy.
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