Posted by: Hil | January 28, 2009

If It Ain’t Broke…


Don’t fix it.  Peanut butter toast with blueberries has been my breakfast every day this week, and I must say that I am very pleased with it.  It is quick to assemble and makes my mouth and eyes happy.  And any meal with blueberries cannot go wrong.

My lunches have also been pretty basic: Dr. McDougall’s black bean and lime soup, string cheese, fruit, and a tortilla wrapped with peanut butter and fruit for a mid-afternoon snack.


For dinners this week, I have been turning to my trusty Ellie Krieger cookbook and I have not been disappointed.  Last night I made the most AMAZING lemon chicken soup.  I am absolutely dying to share it with you, but none of my pictures turned out, so you’ll just have to wait until I heat up the leftovers tomorrow and can get a proper picture to go with the recipe!  In the meantime, I will offer you this night’s dinner:  Ellie’s turkey meatloaf (with a side of German-style cabbage with nutmeg and some marinara sauce for dipping.)


Blueberry Mom and I have frequent debates about the merits of ground turkey.  She, scarred by the memory of eating tasteless, tough turkey burgers during the 80’s low-fat craze, despises the stuff.  I maintain that, in the right context, ground turkey is a completely cravable food.  Ground turkey is certainly not a substitute for beef.  (Try bison if you want that).  And the absolute leanest ground turkey can be pretty difficult to use without drying it out.  But if you get ground turkey with a little fat in it, it’s perfectly possible to make delicious meatloaf and meatballs.  I love Ellie’s recipe…it’s delicious and not too dry.  Because I despise ketchup, I always substitute tomato paste and the meatloaf still comes out fine.  Enjoy!

Mom’s Turkey Meatloaf  (from Ellie Krieger’s The Food You Crave)


  • 3/4 cup quick-cooking oats
  • 1/2 cup skim milk
  • 1 medium onion, peeled
  • 2 pounds ground turkey breast
  • 1/2 cup chopped red bell pepper
  • 2 eggs, beaten
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup ketchup
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 (8-ounce) can tomato sauce



Preheat the oven to 350 degrees F.

In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.

Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.

Remove from the oven and let rest for 10 to15 minutes before slicing.



  1. I never thought to combine PB with blueberries…. YOU’RE A GENIUS!! I love that idea – holy yum.

  2. Thanks for sharing the recipe. And tasty tasty tasty bowl of oats. I haven’t had one in a while!

  3. Amen to that! I’ve had spicy oats every morning for the past 3 weeks – I know it works, why change it! Your combo look DELISH!

  4. The meatloaf sounds great!

    I can’t believe I’ve never had PB and blueberries. A whole new world of flavours has just opened up… 🙂

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