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

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

Related: 20 Superfoods For Weight Loss

Serves 6
INGREDIENTS
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

PREPARATION
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

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

Serves 6
INGREDIENTS
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

PREPARATION
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

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3. Vegetable enchiladas

They pack almost all your daily vitamin C.

Serves 6
INGREDIENTS
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

PREPARATION
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.

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

4. 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
INGREDIENTS
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

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PREPARATION
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

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

Serves 6
INGREDIENTS
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

PREPARATION
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

This article originally appeared on Self.com