let us know how it goes - I’m always keen for a quick throw together meal, though I don’t go for cream of anything soup, usually.
As far as comfort food cooking, I made spanakopita pie the other day - it came out really tasty. I followed this recipe and the only change I would make next time is to go lighter on the butter. I think I could have used spray oil for the pastry layers. Traditional Spanakopita Recipe - Pamela Salzman
I looked up a sub for canned cream soup - it’s not exactly nutritional either, lol - butter, flour, salt, chicken broth etc.) but at least I’ll know what’s in it! And I’ll add in some sautéed mushrooms.
H is cooking tonight–it’s Marry Me Chicken. It’s not low calorie (calls for heavy cream) but looks yummy. He’s serving it on polenta.
LOL, I got the Marry Me Chicken email suggestion today too! 
It’s made me reconsider my previous chicken decision. It’s an excellent recipe!
We are approaching the end of tomato season here in East Tennessee (I am now getting my tomatoes at a local farmer’s market). I am using these tomatoes to make a tomato tart:
HEIRLOOM TOMATO TART
(serves 4-6)
Ingredients:
9" frozen pie crust
4 oz. goat cheese
4 oz. Neufchatel cream cheese
1½ tsp. fresh thyme, finely chopped OR ½ tsp. dried thyme
1 tsp. salt
1 Tbsp. fresh basil, finely chopped OR 1 tsp dried basil
1/4 tsp. ground black pepper
2 lbs. (2-3 large) meaty/heirloom tomatoes: sliced 1/3"-1/2" thick (enough for 2 layers of sliced tomatoes)
Directions:
(1) Parbake the pie crust in the oven for 20 minutes at 400 F, until the bottom of the pie crust is moderately browned. Remove the pie crust from the oven, and let cool.
(2) In a medium mixing bowl, combine the goat cheese and cream cheese; microwave 30 seconds or so to soften. Sprinkle thyme and black pepper over goat cheese/cream cheese mixture, and stir to mix thoroughly. Spread the mixture evenly across the bottom of the cooled pie crust.
(3) Spread the sliced tomatoes over the goat cheese/cream cheese mixture, pressing into the goat/cream cheese mixture as necessary. When one layer of tomatoes covers the mixture, sprinkle ½ tsp. of salt over the tomatoes, followed by the basil. Then add the second layer of tomato slices, filling in open spaces with pieces of tomato as needed; sprinkle the remaining ½ tsp. of salt over the top layer of tomatoes .
(4) Place the tart on a baking sheet on a rack in the middle of the oven. Cook 1 hour, then turn off the oven; let the tart remain in the oven until it comes to room temperature (the top layer of tomato slices should be somewhat desiccated and a bit jammy).
(5) Serve at room temperature. NOTE: I keep the cooked tart on the counter or stovetop, covered with foil, and eating it as the mood takes me – usually it doesn’t last a week. (There is no need to put the cooked tart in the refrigerator.)
Am I the only one who can’t stand sun dried tomatoes? I guess I’d totally skip them in that chicken dish, but I just find them too intense.
If either of you can post the recipe for this version of Marry Me Chicken I’d be grateful. I make a version, but it’s nice to try variations.
Thanks
Marry Me Chicken by NYT
INGREDIENTS
Yield:4 servings
If using chicken breasts, start from the thickest end and slice each chicken breast in half horizontally so you end up with a total of 6 cutlets (see Tip). Season both sides of the chicken cutlets well with salt and pepper.
Scatter the flour on a large plate and coat the cutlets, shaking off the excess. Transfer the cutlets to a sheet pan or large plate in a single layer.
Heat the oil in a large pan over medium-high. Once hot, reduce the heat to medium and add the butter. As soon as it melts, add the cutlets and cook until golden on one side, about 5 minutes. Flip the chicken and cook the other side until golden, 4 to 5 minutes. Do this in batches, if needed, adding more oil, if needed. Transfer the cutlets to a plate or sheet pan.
Reduce the heat to low, add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes. Add the tomato paste, stirring until the color deepens, about 2 minutes. Add the oregano and red-pepper flakes, to taste. Increase the heat to medium, add the stock and bring to a simmer, scraping up any bits from the bottom of the pan, until the liquid is reduced by half, about 5 minutes.
Add ½ cup of the cream and warm through, stirring, until it thickens slightly, about 3 minutes. Watch the cream closely, reducing the heat if necessary, to maintain a gentle simmer. Stir in the Parmesan and the sun-dried tomatoes. Add more cream, if you like, and season the sauce. Place the chicken back in the pan to warm through, about 4 minutes. Remove from the heat and scatter basil on top.
TIP
Lol I like them because they ARE intense! 
Here is another version I make - not sure how different it is :
I didn’t end of making ANY chicken tonight …worked too much on some products and it was too late to cook…dinner was corn on the cob, broccoli cheddar soup from the deli and watermelon !
I think that’s the one I’ve made a couple of times. It was very good.
[quote=“abasket, post:1030, topic:3599134, full:true”]
Here is another version I make - not sure how different it is :
Looks like the same ingredients as the NY Times recipe. I bought chicken cutlets because I was lazy and didn’t want the hassle of cutting up the breasts.
That’s what I do too!!
FYI. If you have this version of pressure cooker, stop using it!
such a gray, blustery day here today. Perfect for a comfort food dinner.
Thinking of something along these lines: Creamy Butternut Squash Pasta Recipe - How to Make Creamy Butternut Squash Pasta
I don’t have walnuts in the house, so those will be omitted. I also don’t have heavy cream, but can sub in half and half.
I’m going to make sheet pan roasted chicken tonight with carrots instead of cauliflower.
Will probably use 40 cloves of peeled garlic. Never enough garlic for me.
Saved that recipe! One of my daughters LOVES shallots, onion, garlic!!
I made the marry me chicken from the NYT tonight. I added shallots but otherwise followed the recipe. It was good but both my husband and I agreed it wasn’t “marry me” good.
We had this last night–I wasn’t sure I’d like it. My H thought it would be good, so he prepped and cooked it without my help. I was wrong. It was really good.
I am in Europe and visited Bordeaux a couple days ago. I love going to grocery stores and seeing different offerings. I picked a cold prepared lentil salad at Carrefour and it was delicious. It had a mix of Dijon and curry which made it very unusual. I am scouring websites for recipes.