Comfort food recipes packed with superfoods

Renowned chef Calvin Harris created these superfood-packed recipes using fresh, flavorful ingredients so you can lose weight enjoying what you crave.

  • 1. Tuscan lasagna

    Tuscan lasagna

    Spinach and lowfat ricotta make it hearty—and good for you.

    Related: 20 Superfoods For Weight Loss

    Serves 6
    1 lb 85-percent-lean ground beef
    1 cup sliced cremini mushrooms
    1/2 cup minced white onion
    2 garlic cloves, crushed
    4 tablespoons chopped fresh parsley
    1 tablespoon salt
    1 1/2 teaspoons dried basil
    1 teaspoon Italian seasoning
    1/2 teaspoon fennel seeds
    1/4 teaspoon freshly ground black pepper
    1 cup lowfat ricotta
    1 package (8 oz) whole-grain lasagna noodles
    Vegetable oil cooking spray
    16 oz low-sodium marinara sauce, divided
    1/2 cup part-skim fresh mozzarella, divided
    2 cups thawed frozen spinach
    1/3 cup grated Parmesan

    Heat oven to 375°. In a large pan over medium heat, cook beef, mushrooms, onion, garlic, parsley, salt, basil, Italian seasoning, fennel seeds and pepper until beef is browned, 12 minutes; transfer to a bowl and stir in ricotta. Cook noodles as directed on package; drain and rinse with cold water. In an 8" x 11" baking dish coated with cooking spray, place a layer of noodles. Top with 1/3 of the meat mixture, 1/3 of the marinara and 1/3 of the mozzarella. Repeat to create two more layers with remaining noodles, meat, marinara and mozzarella; before last layer, scatter spinach. Top with Parmesan. Cover with foil. Bake 30 minutes; remove foil and bake 20 minutes more. Cool 10 minutes before serving.

    The Skinny: 458 calories per serving, 20 g fat (8 g saturated), 38 g carbs, 10 g fiber, 32 g protein

  • 2. Steak with red wine mushroom sauce

    Steak with red wine mushroom sauce

    An easy fancy meal with a bonus: Mushrooms and tomato may fight cancer.

    Serves 6
    6 skirt steaks, 4 oz each
    Vegetable oil cooking spray
    2 tablespoons olive oil, divided
    1/2 lb French or regular carrots
    1/4 lb baby summer squash, halved
    1/4 lb pearl onions, peeled and halved
    1/4 lb brussels sprouts, halved
    8 oz cremini mushrooms
    4 oz portobello mushrooms
    4 oz button mushrooms
    1 medium white onion, diced
    2 tablespoons chopped garlic
    1/3 cup Cabernet Sauvignon
    24 oz low-sodium beef broth
    3 tablespoons cornstarch
    2 oz tomato paste
    2 tablespoons Italian seasoning

    Season steaks with salt and black pepper. On a grill pan coated with cooking spray, cook steaks over medium-high heat, turning once, until pink inside, 3 to 4 minutes per side. Remove from heat and cover with foil. In a bowl, toss carrots, squash, pearl onions and sprouts in 1/2 tbsp oil. Over medium heat, in batches and turning once, cook until soft and seared, 6 minutes. In a large pan over medium heat, heat remaining 1 1/2 tbsp oil. Slice mushrooms; to pan, add mushrooms, white onion and garlic; cook until onion browns, 5 to 7 minutes. Add wine and simmer 3 to 5 minutes. Add broth and bring to a boil. In a bowl, dissolve cornstarch in 1 tbsp cold water. Reduce heat and slowly add cornstarch mixture to broth mixture, stirring constantly, until sauce is thick enough to coat the back of a spoon. Add tomato paste, Italian seasoning and salt and black pepper; simmer 7 to 10 minutes. Slice steak, top with mushroom sauce; serve alongside vegetables.

    The Skinny: 369 calories per serving, 19 g fat (6 g saturated), 20 g carbs, 4 g fiber, 30 g protein

    Related: Look Better Naked

  • 3. Vegetable enchiladas

    Vegetable enchiladas

    They pack almost all your daily vitamin C.

    Serves 6
    1 lb sweet potatoes, peeled and diced into 3/4-inch cubes
    1 1/2 tablespoons olive oil, divided
    12 corn tortillas (6 inches each)
    1 medium onion, diced
    1 1/2 tablespoons dark chili powder
    1/2 tablespoon chipotle powder
    1 teaspoon ground cumin
    1 cup roasted or thawed frozen corn
    1 cup roasted red peppers
    1 can (15 oz) low-sodium black beans, rinsed and drained
    2 cups cooked short-grain brown rice
    1 can (8 oz) enchilada sauce
    1 cup shredded lowfat pepper Jack cheese, divided
    1 avocado, thinly sliced
    1 scallion, chopped
    6 sprigs fresh cilantro

    Heat oven to 300°. In a bowl, toss potatoes in 1 tbsp oil; spread on a baking sheet. Bake until potatoes are soft and browned, 20 to 25 minutes. Wrap tortillas in foil; bake 10 minutes. In a large pan over medium heat, heat remaining 1/2 tbsp oil. Add onion, chili powder, chipotle and cumin; cook until onion is tender, 3 to 5 minutes. Add corn, peppers and black beans; cook 5 minutes. Set aside half of corn mixture. Add potatoes, rice and enchilada sauce to pan; cook 6 minutes. Place 6 tortillas on a baking sheet. Spread potato mixture and 1/2 cup cheese evenly among tortillas. Top with remaining 6 tortillas, remaining 1/2 cup cheese and reserved corn mixture; bake 7 minutes. Divide avocado, scallion and cilantro among enchiladas.

    The Skinny: 508 calories per serving, 15 g fat (4 g saturated), 78 g carbs, 14 g fiber, 17 g protein

  • 4. Angry shrimp

    Angry shrimp

    Fiery chipotle gives a kick, and the iron in shrimp keeps you high-energy.

    Related: 6 Moves To Resize Your Butt and Thighs

    Serves 6
    2 tablespoons pumpkin seeds
    1/2 cup golden raisins
    2 tablespoons olive oil, divided
    3/4 cup diced white onion
    1/4 cup dried cherries, chopped
    2 teaspoons chipotle powder
    4 teaspoons chopped garlic, divided
    1/2 teaspoon ground cumin
    1/2 cup Grand Marnier orange liqueur
    20 oz low-sodium vegetable broth
    1 tablespoon cornstarch
    2 lbs medium-large shrimp, peeled and deveined, thawed if frozen
    1 tablespoon orange zest
    6 cups kale, stems removed, chopped
    3 cups cooked brown rice

    In a small pan over high heat, toast pumpkin seeds, stirring constantly, until lightly brown, 1 to 2 minutes. In a food processor, puree raisins and 1/4 cup water 1 minute. In a large pan over medium heat, heat 1 tbsp oil. Add onion; cook until translucent, 5 minutes. Stir in raisin puree, cherries, chipotle, 1 tsp garlic and cumin; cook 1 minute. Add Grand Marnier and cook, stirring, until alcohol is cooked out, 1 to 2 minutes. Add broth and bring to a boil, then reduce heat and simmer. In a bowl, dissolve cornstarch in 1 tbsp cold water. Gradually add cornstarch mixture to broth mixture to thicken; reduce heat and simmer 7 to 10 minutes. Add shrimp; cook until pale white, 5 minutes. Stir in zest; season with salt and pepper. Transfer to a bowl and set aside. In pan, heat remaining 1 tbsp oil. Cook kale and 3 tsp garlic, stirring, until kale starts to wilt, 3 to 5 minutes. Strain juices and combine with rice. Divide rice mixture, shrimp and seeds among 6 plates.

    The Skinny: 460 calories per serving, 9 g fat (1 g saturated), 54 g carbs, 7 g fiber, 28 g protein

  • 5. Garden chicken alfredo

    Garden chicken alfredo

    Yogurt subs for heavy cream, so it's lowfat and only tastes splurgy.

    Serves 6
    Vegetable oil cooking spray
    1 lb boneless, skinless chicken breasts
    1 zucchini, sliced lengthwise
    1 yellow squash, sliced lengthwise
    1 red bell pepper, sliced lengthwise
    2 large portobello mushroom caps
    1/2 lb whole-grain fettuccine
    4 tablespoons olive oil, divided
    3 tablespoons cornstarch
    1 small onion, diced
    3 cloves garlic, crushed
    2 cups fat-free half-and-half
    1 cup low-sodium chicken broth
    1 cup grated Parmesan, divided
    1/2 cup plain nonfat Greek yogurt
    1 jar (6 oz) artichoke hearts, drained and quartered
    2 tablespoons fresh parsley

    On a grill pan coated with cooking spray, grill chicken breasts, turning once, until cooked through, 12 minutes; chop and set aside. Recoat pan with spray and grill zucchini, squash, pepper and portobellos, turning once, 6 minutes; chop vegetables into 1/4-inch pieces. Cook pasta as directed; drain, return to pot and stir in 2 tbsp olive oil. In a bowl, dissolve cornstarch in 1 tbsp cold water. In a large skillet over medium heat, cook remaining 2 tbsp olive oil, onion and garlic until onion is soft, 3 to 5 minutes. Add half-and-half and broth; boil, then simmer 5 minutes. Mix in 3/4 cup Parmesan and yogurt; simmer 3 to 5 minutes more. Remove skillet from heat; slowly add cornstarch mixture until sauce is thick enough to coat the back of a spoon. On a platter, combine pasta, sauce, chicken, vegetables, artichokes, remaining 1/4 cup Parmesan, parsley, and salt and pepper.

    The Skinny: 506 calories per serving, 20 g fat (7 g saturated), 48 g carbs, 7 g fiber, 35 g protein

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