Comfort Foods Without the Calories with Coborns Delivers

Comfort foods can have tons of calories, but Coborns Delivers offers ways to recreate those tasty foods without the guilt. Emily Parent from Coborns Delivers shared the recipes. Plus, visit their new Health and Wellness Guide online for additional information about healthier alternatives.

Fiesta Turkey Meatball Bowl


  • 1 pkg Simek’s Turkey Meatballs
  • 1 cup whole grain brown rice
  • 2 cups water
  • 1 teaspoon
  • Salt
  • Juice of 1 lime
  • 2-3 tablespoons cilantro, chopped
  • 14.5 oz. can no salt added or reduced sodium black beans, drained
  • 10 oz. can fresh tomatoes, diced
  • 1 avocado
  • 1 red pepper
  • 1 yellow pepper
  • Lettuce

Instructions: 1. Add the rice, water, salt, lime juice and cilantro to a medium pot. Stir well. Bring to a boil, then cover, reduce heat to low, and simmer for 14 minutes. Set aside and keep covered. 2. While rice is simmering, thaw and heat Turkey meatballs per package. 3. Cut peppers, avocado, and lettuce. 4. Add all ingredients to a large bowl and serve. *Recipe adapted from Simek’s. Southwestern Stuffed Sweet Potatoes Ingredients:

  • 4 Sweet Potatoes
  • 1 tsp Olive Oil
  • 1/2 Cup Onion, chopped
  • 8 Simek’s Turkey Meatballs, thawed, sliced
  • 3/4 Cup Frozen Corn, thawed
  • 1 Cup Cherry Tomatoes, halved
  • 1 tsp Ground Cumin
  • 1 tsp Chili Powder
  • 2 Tbsp. Cilantro, chopped
  • 1 Lime, juiced
  • ¼ cup Kemps Fat-Free Cottage Cheese

Instructions: 1. Clean all potatoes and poke holes throughout each of them with a fork. Place potatoes in a microwave safe dish and cook for 8-10 minutes, or until tender. Proceed to the next step to make the filling while potatoes are cooking. Once they are done, set aside. 2. While the potatoes are cooking, add oil and onion to a medium skillet over medium-high heat. Saute for 3-4 minutes. 3. Add cumin and chili pepper. Stir. Add turkey meatball slices, corn, and tomatoes and sauté for another 2 minutes. Add in lime juice, cilantro, and cook for approximately 1 more minute. 4. Remove the mixture from the skillet and pour into a bowl and set aside. 5. Cut each potato in half lengthwise and scoop out a small portion of the potato. (Don’t worry, you’ll eat this later!) This will make a small area for the filling. 6. Add about 1/4 Cup. of the filling to each potato. Top with cottage cheese and cilantro if desired. Butternut Squash Mac & Cheese Link for recipe Ingredients:

  • 2 cups butternut squash, peeled and cubed
  • 10 ounces pasta, dry
  • 2 tablespoons low-sodium vegetable broth
  • 1 1/2 tablespoons butter
  • 1 1/2 tablespoons flour
  • 1 tablespoon garlic powder
  • 3/4 cup Kemps skim milk
  • 2 1/2 cups shredded cheddar cheese

Instructions: 1. Bring a large pot of water to boil and add butternut squash. Cook until squash is softened and drain. Alternatively, microwave squash until softened (about 4-5 minutes). 2. Prepare pasta according to box. Drain and set aside. 3. Place squash and vegetable brith in food processor or blender. Pulse until mixture is smooth. Add water by 1/4 teaspoon if mixture is too firm. 4. Heat butter over medium-low heat until melted in a small saucepan. Whisk in flour and cook 1-2 minutes. 5. Whisk in garlic powder, milk and squash. Continue to whisk for another 1-2 minutes mixture thickens. 6. Once thickened, add cheese and whisk until melted (about 5 minutes). Stir mixture into pasta.

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