what's for dinner?

february 2004

When night falls in midafternoon, our thoughts turn back to the comfort foods of our childhoods. Even if you live where the temperature never falls below freezing, this is the time of the year when we feel obliged to roast, bake and sauté. This month we give you recipes that bring back these warm memories.

Our first recipe is a sneaky one I devised when my children were young. Both my husband and son refused to eat any vegetables except corn on the cob and maybe crispy green beans. When we cut back on saturated fat and ground turkey became available, I began to make this favorite. Just this month our daughter called to get this recipe as she and her husband are going to have a baby and she wanted to make a meal that she had always loved as a child. She made hers with ground chicken, which is certainly an option. When you purchase your ground turkey, make sure there is no turkey skin in the package. It's just too high in fat, and saturated fat at that. The best thing about this recipe is that when I make it for my husband and me, we have plenty left for lunch the next day. Here we served the loaf with simple mashed potatoes (see recipes for potatoes on our site, www.diabetic-recipes.com) and those steamed crisp green beans I spoke of. Old Fashioned Turkey Loaf   Old Fashioned Turkey Loaf (for the recipe, click on the recipe name above) Nothing's more comforting on a cold snowy or rainy night than a steaming bowl of chowder. For our second recipe, we've chosen to take advantage of the sales that many grocers are running on peeled, cooked shrimp. The rest of the chowder goes together quickly, making this ideal for getting supper on the table in under 30 minutes. Serve this with a crusty French roll, and fresh pears with a wedge of nonfat cheddar cheese for dessert. Shrimp Chowder   Shrimp Chowder (for the recipe, click on the recipe name above) Omelets make a simple, comforting meal when teamed with a leafy green salad and a seasonal fruit dessert (there are many great fruit dessert recipes on our recipe site: www.diabetic-recipes.com). We've used a 12-inch cast iron skillet for our omelet but any 12-inch ovenproof skillet would work. If you happen to have any leftovers, enjoy them the next day for lunch. Oven-Baked Italian Omelet   Oven-Baked Italian Omelet (for the recipe, click on the recipe name above) Our last comfort meal features large sweet onions stuffed with ground chicken and tomatoes, baked in a creamy cheese sauce. It's a farm-style dish that's sure to satisfy hungry appetites. Serve this with a tossed green salad and, for dessert, baked apples (you'll find recipes on our recipe site at www.diabetic-recipes.com). Chicken Stuffed Onions   Chicken Stuffed Onions (for the recipe, click on the recipe name above) BSP and FTG