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" Sometimes, a broiled chicken breast and steamed veggies just doesn&amp;#039;t cut it. For those days when you&amp;#039;re in no mood to count calories or care about portion size, indulgence doesn&amp;#039;t have to be the bearer of a bigger waistline. With just a few nips and tucks, it&amp;#039;s possible to transform some of your favorite comfort foods into healthy meals\u2014or at least a better version with a bit more nutritional value. The next time you&amp;#039;re battling a salty, sugary or creamy craving, check out this list of revamped recipes from fit-minded food bloggers.  1. Lara&amp;#039;s Lean Meatloaf  Lara at ThinspiredBlog.com is a fan of comfort food but not the calories that come with it, so she decided to create her own healthier version of a classic meat loaf. An adaptation from a Self magazinerecipe, her version is full of veggies and healthy lean protein, oats and egg whites. Ingredients: \u2022 1/2 medium white onion, chopped finely \u2022 1 green bell pepper, chopped finely \u2022 1 large carrot, grated or chopped finely \u2022 1 lb extra-lean ground sirloin or turkey breast \u2022 8 oz tomato/spaghetti sauce \u2022 1/2 cup uncooked rolled oats \u2022 2 tsp dried oregano \u2022 1/2 tsp salt \u2022 1/2 tsp black pepper \u2022 2 egg whites \u2022 2 cloves garlic, peeled and minced \u2022 Splash of Worcestershire sauce \u2022 Vegetable-oil cooking spray Preparation: Mix all ingredients in a large bowl. Place mixture in a loaf tin that&amp;#039;s been sprayed with cooking spray and bake in an oven heated to 350\u00B0F for about an hour.  2. Healthy Cheese Potatoes, a.k.a. &amp;quot;Party Potatoes&amp;quot; Traditional cheesy potatoes are delicious, but they also pack a fat-laden punch with sour cream, condensed soup, cheese and lots of butter. Ali of TheHealthyHostess.com resuscitated the dish with a few simple substitutions, using lowfat alternatives that still offer plenty of creaminess. Ingredients: \u2022 1 bag hash brown cubes \u2022 1 can Campbell&amp;#039;s Healthy Request Cream of Chicken Soup \u2022 1/2 cup nonfat Greek yogurt \u2022 3/4 cup lowfat cottage cheese \u2022 2/3 cup 2%-reduced-fat Cheddar \u2022 Salt and pepper to taste \u2022 Corn flakes for topping (with a few sprays of butter alternative) Preparation: Mix all ingredients together except for corn flakes and bake in a casserole dish for at least 1 hour at 350\u00B0F. Remove from oven, top with corn flakes and spray butter, and continue cooking for another 10 minutes.  3. Coconut Shrimp Cooking for one comes with many challenges\u2014namely, leftovers. So Meghann at GraduateMeghann.com developed a single-portion Island-style shrimp that not only prevents overeating because of its serving size, but also satisfies just about any serious crunchy craving. Ingredients: \u2022 1/2 cup unsweetened shredded coconut \u2022 1/2 cup whole-wheat bread crumbs or panko \u2022 Pinch of red pepper flakes, cinnamon and cumin \u2022 6 large shrimp \u2022 1/2 cup egg whites Preparation: Start by toasting the coconut at 420\u00B0F for 5 minutes. Then mix the coconut with the bread crumbs and seasonings. Dunk each shrimp in the egg whites and then coat with the coconut mix. Bake at 420\u00B0F for 10 minutes, flipping halfway through.  4. Instant Vegan Alfredo For Lindsay at HappyHerbivore.com, this pasta dish\u2014one of her oldest and most favorite recipes\u2014was her gateway to seeing tofu in a new light. Using tofu might sound odd, but it actually creates a very creamy sauce that has the benefit of additional protein. She recommends adding peas and broccoli for a health boost, or fresh tomatoes on top during summer. Ingredients: \u2022 12 oz silken tofu \u2022 1 cup nondairy milk \u2022 1/4 tsp nutmeg \u2022 1/8 tsp garlic powder \u2022 1/8 tsp onion powder \u2022 Dash of cayenne pepper (optional) \u2022 1/2 cup nutritional yeast \u2022 2 Tbsp whole-wheat pastry flour \u2022 1 Tbsp vegan Parmesan \u2022 Salt and black pepper to taste \u2022 2 to 3 cups whole-wheat pasta, cooked Preparation: Blend tofu with nondairy milk, nutmeg, garlic powder, onion powder and a light dash of cayenne pepper (or alternatively, add a drop or two of hot sauce) until smooth and creamy. Transfer mixture to a saucepan and whisk in nutritional yeast, flour and vegan Parmesan. Cook over medium heat and allow to thicken. Sample the sauce, adding salt and pepper to taste and adjusting other seasonings (more Parmesan, more garlic powder, etc.) as desired. Toss with cooked whole-wheat or brown rice pasta. Serve immediately.  5. Macaroni and Cheese with Cauliflower When comfort food calls to Tina at CarrotsNCake.com, she heads straight for a beloved Real Simple veggie mac &amp;#039;n&amp;#039; cheese recipe. Although the fat is still rather high in this dish, it&amp;#039;s far lower than in traditional mac &amp;#039;n&amp;#039; cheese\u2014plus the cauliflower adds the bonus of fiber and vitamin C. Click here to see how she makes the recipe.  6. Mustardy-Dill Potato Salad Potato salad is a perennial summer staple\u2014but one that&amp;#039;s typically weighed down with fatty mayo. Amy from EverythingIsHomemade.com decided to experiment in the kitchen, resulting in &amp;quot;the best potato salad ever,&amp;quot; that uses tasty, heart-healthy olive oil as a binder. Ingredients: \u2022 1 1/2 lb potatoes (Yukon Gold preferred) \u2022 2 Tbsp red wine vinegar \u2022 1 Tbsp stone-ground mustard \u2022 2 Tbsp olive oil \u2022 1/2 of a celery stalk, chopped \u2022 2 Tbsp diced red onion \u2022 2 Tbsp chopped fresh dill Preparation: Wash potatoes and chop into 1-in. pieces. Boil for 15 minutes or so, just until potatoes are fork-tender\u2014do not overcook. When potatoes are done, drain in a colander and rinse with cold water. Mix vinegar and mustard until combined. Stir in olive oil until combined. Add celery, red onion and dill, and mix. Finally, add potatoes and stir to coat. Serve at room temperature.  7. Homemade Granola Heather and Mark at HangryPants.com know a thing or two about quelling sweet and salty cravings. Case in point: this homemade granola that offers a healthier take on the snack than store-bought brands, which tend to be full of fat and processed sugar. Ingredients: \u2022 3 cups of oats \u2022 1 bottle (8 oz) cherry juice (or any juice) \u2022 1/4 cup raisins \u2022 1/4 cup dates \u2022 1/4 cup soy nuts \u2022 1/4 cup other mixed nuts, seeds or dried fruit \u2022 3/4 cup unsweetened coconut \u2022 2 to 4 Tbsp honey Preparation:  Mix everything in one big bowl except for the honey. Spread out on a prepared cookie sheet. Drizzle the honey over the top of the mix. (Add as much as you would like to make it as sweet as you want. Consider whether the juice you&amp;#039;re using is sweet or tart.) Bake at 325\u00B0F for 20 to 30 minutes, checking every 5 to 10 minutes and tossing it with a big spatula. It will continue to cook when it&amp;#039;s out of the oven, so take it out early. It&amp;#039;s better than having burnt and sad granola.  8. Lightened-Up Coleslaw In search of a cool and crunchy side dish for a pork recipe, Katherine from LowFatKatherine.com took to the kitchen, mixing and matching until she came up with this slenderized coleslaw. Fat-free dairy cuts down on calories\u2014the whole batch is 425 calories, versus 200 calories per cup in the traditional stuff\u2014while the celery seed and apple cider vinegar add a tangy kick. Ingredients: \u2022 1 head of cabbage \u2022 1/4 cup apple cider vinegar \u2022 1/4 cup lowfat or fat-free sour cream \u2022 2 Tbsp lowfat or fat-free mayonnaise or substitute \u2022 1/4 tsp celery seed \u2022 1/8 cup Splenda \u2022 1 Tbsp prepared yellow mustard \u2022 Salt and pepper to taste Preparation:  Remove the outer leaves and stalk from the cabbage head and finely shred using a food processor or very sharp knife. In a medium bowl, whisk remaining ingredients together well. Pour marinade on top of cabbage in a lidded container, cover and shake well to evenly distribute. Let coleslaw rest in refrigerator at least 3 hours. It will keep several days in the refrigerator.  9. Tuna Salad Tuna salad doesn&amp;#039;t seem too bad when stacked up against a cheeseburger or fries, however, one little sandwich actually contains an avalanche of calories and fat, given the combo of oil-packed tuna and heaps of mayonnaise. Good thing Anne at fANNEtasticFood.com created an easy revision for this go-to lunch, swapping full-fat mayo for Greek yogurt and a sprinkle of feta cheese. If packing it for later, keep the pita separate to prevent sogginess. Ingredients: \u2022 1 small (2.6 oz) packet chunk light tuna (packed in water) \u2022 Dijon mustard \u2022 Nonfat Greek or plain yogurt \u2022 Balsamic vinaigrette (optional) \u2022 1 celery stalk, chopped \u2022 Broccoli slaw \u2022 1 whole wheat pita \u2022 Feta-cheese \u2022 Fresh spinach leaves Preparation: Place tuna in a bowl. Add a squirt of Dijon mustard and a spoonful of yogurt, in the ratio of about 2 parts yogurt to 1 part mustard, and drizzle a little balsamic vinaigrette on top (about a teaspoon). Add the chopped celery and broccoli slaw and mix it all up. Heat or toast a pita; place the tuna mixture inside. Add a few crumbles of feta cheese on top, then cover with a huge handful of spinach.  10. Crustless Quiche If there&amp;#039;s one rule of lowfat cooking, it&amp;#039;s that if a recipe has enough flavor, you&amp;#039;ll never miss the fat. Gina at Fitnessista.com created this quiche with that mantra in mind, using zesty goat cheese, veggies and spices to liven up the dish. Another way to keep it lower-fat: Don&amp;#039;t just slice up a big piece as your lunch; instead, cut a smaller sliver and serve with salad or brown rice. Ingredients: \u2022 1 Tbsp olive oil \u2022 1/2 of a yellow onion, diced \u2022 2 cloves garlic, minced \u2022 1 cup button mushrooms, sliced \u2022 Sea salt and pepper \u2022 3 eggs \u2022 2 egg whites \u2022 1 1/2 cups plain almond milk (or lowfat milk of choice) \u2022 1/2 cup plus 1/4 cup grated goat Gouda cheese \u2022 Pinch of nutmeg \u2022 2 Tbsp spelt flour \u2022 1 box frozen spinach, fully thawed; squeezed and drained of excess water \u2022 1/4 tsp paprika Preparation: Heat oven to 400\u00B0F and heat a medium skillet over medium-high. Generously spray a pie dish with nonstick spray. Add the olive oil and diced onion to the heated skillet and cook until translucent, 3 to 5 minutes. Reduce the heat to medium, add the garlic and mushrooms, and season with sea salt and pepper; remove from heat. In a blender, combine the eggs, egg whites, milk, 1/2 cup of cheese, nutmeg, spelt flour, 1/4 tsp sea salt, 1/4 tsp pepper and spinach. Pulse to mix until spinach is evenly chopped. Add the egg mixture to the pie dish and stir in the mushroom and onion mixture. Top with remaining 1/4 cup grated cheese and the paprika, and bake for 40 minutes until fully set. "^^<http://www.w3.org/2001/XMLSchema#string>
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