These healthy versions of your favorite comfort foods will tickle your taste buds with stealthy swaps. So, dig in with abandon: We've ditched the classic heavy ingredients for lighter ones.

Can't get enough? Turn the leftovers into surprising second acts -- or freeze them to enjoy on a rainy day.

Barley, brimming with protein and minerals, and whole-wheat phyllo dough make this a low-glycemic fiber powerhouse. A pleasingly nutty taste and a lush texture make you swear you're gobbling heavy cream.

Keep pasta and parsley on hand for a quick and easy potpie redux.

Cannellini beans are full of fiber and protein. Collards, rich in vitamins A and K and calcium, are in the cancer-fighting cruciferous family. Parmesan rind -- don't toss it! -- lends an incredibly rich flavor. (No bacon required.)

Leftover collard greens and beans make a delicious quesadilla filling.

Ground turkey is a lower-fat alternative to beef chuck, while kidney beans -- loaded with vitamin C and omega-3s -- are an especially nutritious option. Yes, turkey contains tryptophan (an amino acid that can have a pleasantly sedative effect), but this one-pot dish has two other comfort-food essentials going for it: a warm temperature and a hearty makeup.

This cafeteria favorite just got a whole lot healthier, thanks to ground turkey and a whole-wheat hamburger bun.

Part-skim ricotta keeps calories at bay; spinach and bulgur deliver antioxidants and fiber. The complex carbs in pasta boost serotonin, the mood-stabilizing neurochemical.

Bake leftover shells into this gooey egg frittata for a hearty breakfast, lunch, or dinner.

One really comforting thing about these recipes: They're freezable, so you can double -- or even triple -- a batch and save it for a rainy day.

Containers: Glass is your best bet: It won't take on odors or stains, or leach chemicals when heated. If you're using plastic, make sure it's labeled "BPA-free."

Temperature: Freeze your dishes once the food fully cools; warm items raise the temperature of your freezer and allow harmful bacteria to grow.

Storage: Shift your freezer's contents to make room around the food until it's fully frozen. Then pack it in tightly -- the fuller your freezer, the less energy it uses to keep the temperature chilly.