Tomato products are some of the healthiest foods around, so add nutrition to your family's diet with dishes like Tomato Risotto with Portabella Mushrooms.

Can cool-weather comfort foods ever be good for you? When you start with healthful ingredients, you can end up giving yourself a satisfying meal and a nutritional boost.

Tomato products should be a key ingredient for any meal as they are some of the healthiest foods you can have in your kitchen.

Scientific studies suggest that tomato products may protect the body against cardiovascular disease, inflammation and various forms of cancer. All of that, plus they are a very affordable way to get an extra serving of vegetables.

2 tablespoons butter1 cup Arborio or short grain rice1 teaspoon minced garlic2 large shallots, peeled and thinly sliced1 teaspoon dried basil4 cups vegetable stock or reduced-sodium broth, warmed1 8-ounce can tomato sauce1/3 cup white wine¼ cup sun-dried tomatoes, drained and minced¼ cup shredded Parmesan cheese, plus extra for topping4 small portabella mushroomsMelt butter in a large skillet over medium heat; stir in rice, garlic and shallots. Cook for 10 minutes or until vegetables are soft; stir in basil. Reduce heat to low and stir in stock, 2/3 cup at a time, cooking and stirring until stock is absorbed before adding more to skillet.Stir in tomato sauce, wine and sun-dried tomatoes; cook over medium-high heat, stirring frequently, until excess liquid has cooked off and rice is thick; stir in Parmesan.Meanwhile, while rice is cooking, grill or broil mushrooms.Place spoonfuls of risotto inside each mushroom and sprinkle with additional Parmesan, if desired.

2 pounds beef round, cut into 1-inch cubes1 large onion, peeled and chopped1 14½ -ounce can Mexican-style diced tomatoes1 6-ounce can tomato paste1 4-ounce can diced green chiles1 teaspoon minced garlic1 tablespoon chili powder1 teaspoon dried Mexican oregano leaves and ground cumin¼ teaspoon salt or to tasteFreshly ground pepper to tasteDiced avocado, shredded Mexican blend cheese, cilantro leaves (optional)Stir together all ingredients except optional toppings and bring to a boil over medium high heat. Reduce heat and simmer, covered, for 2 hours or until beef is tender. Remove cover and cook over medium heat until sauce is thick. Season with pepper and serve with diced avocado, shredded cheese and cilantro leaves, if you like.

1 tablespoon extra virgin olive oil, plus extra for brushing on bread1 cup chopped onion½ cup thinly sliced and chopped fennel or anise (optional)1 ½ teaspoons minced garlic1 28-ounce can tomato purée2 teaspoons dried Italian herb seasoning1 teaspoon sugar, or to tasteSalt and freshly ground pepper to taste6 1-inch-thick slices rustic Italian bread1¼ cups shredded Italian blend cheese6 fried eggs, seasoned with salt and pepperShredded Parmesan cheese and snipped fresh basilHeat oil in a medium saucepan over medium heat. Add onion, fennel and garlic; cook, stirring frequently, for 10 minutes to soften. Stir in tomato purée, herbs and sugar. Cook, uncovered, over medium-low heat for 45 minutes or until tomato sauce is very thick, stirring frequently to make sure sauce does not scorch on the bottom.Brush one side of each bread slice with olive oil and place on a foil-lined baking sheet. Top each with 3 tablespoons shredded cheese and place in a hot oven or under the broiler for a few minutes or until cheese is melted and edges are lightly browned. Top each with a fried egg, a generous spoonful of tomato sauce, Parmesan cheese and fresh basil to taste.Recipe may be doubled.Time saving tip: Substitute 2 cups prepared pasta sauce for tomato sauce recipe above.

4 pounds boneless pork loin roast, cut into 2-inch cubes2 tablespoons brown sugar1 tablespoon each: paprika and chili powder2 teaspoons ground cumin and dried oregano1 ¼teaspoons each: garlic salt and cinnamon1 28-ounce can crushed tomatoes1/3 cup lime juice1 ½ cups chopped onion2 to 3 minced chipotle peppers plus2 to 3 tablespoons adobo sauce from canSoft rolls or tortillasCut pork into 2-inch cubes. Stir together dry seasonings in a small bowl and sprinkle over pork, turning to coat all sides. Place in a large slow cooker with tomatoes, lime juice and onion. Cover and cook on high for 5 hours or low for 10 hours.Remove pork from slow cooker with a slotted spoon and place in a large bowl; shred using 2 forks or a potato masher. Stir in enough cooking liquid to make pork saucy and add chipotle peppers and adobo sauce to taste. Serve on warm rolls or tortillas with remaining sauce, if desired.

Cold-weather comfort foods can also be healthy when prepared with quality ingredients like those in Chili Colorado.

Give an old breakfast standby a boost and get an extra serving of vegetables by serving Italian Tomato Eggs.