Easy Comfort Food Recipes

By IYWP Intern Kelsey Borbeck

As the weather begins to cool and our days stuck inside continue, there’s no better way to add variety to quarantine life than trying new foods! Making and eating food is always a great excuse to take a break from everything and enjoy some time with the people around you, and it’s been said that memories are best made in the kitchen! Whether you’re an avid cooker or just a food lover, here are some simple recipes for you to try with the people at home.

Irish Chicken

From The 3 Ingredient Cookbook Volume Two by Ruthie Wornhall

Makes 4 servings


4 chicken breasts

1 slightly beaten egg

1 cup of dry potato flakes

1 stick of margarine

1 1⁄4 teaspoon seasoning salt


  1. In a ziploc bag, combine the seasoning salt with the dry potato flakes and shake it to mix them together.

2. Dip chicken breast in the slightly beaten egg

3. Put chicken breast in the same ziploc bag and shake. Repeat with all chicken breasts.

4. Melt 1 stick margarine in a shallow baking pan.

5. Place chicken in the pan and bake it for 30 minutes at 400°F.

6. Turn chicken over and bake for 30 minutes longer.

-Serve with roast potatoes or any vegetables

Hamburger-Potato Casserole

From The 3 Ingredient Cookbook Volume Two by Ruthie Wornhall

Makes 6-8 servings


2 lb. hamburger

1 (1 lb.) package of frozen tater tots

1 can cream of mushroom soup

1 cup of shredded cheddar cheese


  1. Brown the hamburger meat in a skillet.

2. Drain off any excess grease from the hamburger.

3. Put the hamburger in the bottom of a greased 9×12 inch pan.

4. Spread soup over the meat.

5. The tater tots form the third and top layer.

6. Sprinkle cheddar cheese over the tater tots.

7. Bake the casserole at 350°F. for 45-55 minutes.

Chicken and Noodles

From The 3 Ingredient Cookbook Volume Two by Ruthie Wornhall

Makes 6-8 servings


4 chicken breasts

1 can cream of chicken soup

1 large package of Reames homemade frozen noodles


  1. Fill a pot with water and put chicken breast in pot.

2. Bring to a boil for 10-15 minutes depending on the thickness of the breast.

3. Remove chicken from pot and cut into cubes. Reserve a little broth left over from boilingthe chicken.

4. Mix cream of chicken soup with enough broth to make it creamy.

5. Stir cubed chicken into the soup-broth mixture.

6. Cook noodles in remaining broth; drain.

7. Mix together noodles, chicken, and soup. Bake in a greased casserole dish at 350°F. for 15-20 minutes.

Baked Mac and Cheese

From https://www.rachelcooks.com/2011/11/07/easiest-ever-baked-macaroni-and-cheese/

Makes 6 servings


16 oz package of elbow Macaroni noodles

4 cups of shredded cheese (preferably extra sharp cheddar, but any kind works)

2 tablespoons all- purpose flour

1⁄4 teaspoon of salt

1⁄4 teaspoon of ground black pepper

1⁄4 teaspoon of mustard (dijon mustard is a great alternative)

2 cups of low-fat milk

1 1⁄2 tablespoons of butter, cut into small pieces


  1. Preheat the oven to 375°F. Spray or grease a casserole dish or a 9×13 pan.
  2. Cook macaroni as directed on the package in salted water until tender, drain.
  3. While macaroni is cooking, combine 2 and 1/2 cups of cheese with flour, pepper, andground mustard.
  4. In a large bowl, combine cheese and flour mixture with hot macaroni and stir to combine.Pour into the greased pan. Pour milk over macaroni. Top with remaining cheese. Dotwith butter. Cover with aluminum foil.
  5. Bake for 45 minutes (taking the foil off after 30 minutes if desired) or until firm andgolden brown. You want to make sure there isn’t a lot of runny milk in it still, poke a knife in the middle if necessary. Some will soak in as it cools but it should be mostly absorbed.
  6. (Optional) Let sit for 10 minutes before serving to further firm up.

Red Lentil Dhal

From https://www.noracooks.com/red-lentil-dahl/

Makes 8 servings


1 tablespoon olive oil

1 large yellow onion, chopped small

5 cloves of garlic, minced

1 tablespoon of fresh ginger, peeled and grated

1 tablespoon of garam masala

1 teaspoon of ground turmeric

1⁄2 teaspoon of red pepper chili flakes

1 1⁄2 cups of dried red lentils

14 ounce can of diced tomatoes

13.5 ounce can of full fat coconut milk

3 cups of vegetable broth

1 teaspoon of salt, or to taste

Half a lemon, juiced

3-4 cups of baby spinach


  1. In a large pot or pan over medium heat, sauté the chopped onion in the olive oil for 5 minutes, stirring frequently. Then add the garlic and ginger and cook 1 more minute, until fragrant.

2. Add the garam masala, turmeric and red pepper flakes to the pan and stir into the onion mixture. Add a few tablespoons of water if the mixture is too dry.

3. Now add the dried lentils, canned tomatoes and their juices, coconut milk and vegetable broth to the pan. Stir well and turn the heat to high. Bring to a boil, then lower heat and simmer for about 15 minutes, until the lentils are cooked and soft. Stir occasionally.

4. Squeeze the lemon juice into the pan, and stir in the spinach as well until wilted.

5. Taste; add more salt if needed. Serve with brown or white rice and Vegan Naan.

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