Comfort Food At Its Best And It Is Diabetic Friendly Too

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Do you have a craving for some good comfort food? We have a menu here of comfort foods to please anyone and it is even okay for diabetics, too. For the entree we have Tasty Onion Meatloaf. Meatloaf has long been considered one of Americans' favorite comfort foods. This recipe is simple with a lot of the flavoring coming from the package soup and recipe mix. The oats add an extra touch of "good-for-you" to this tasty dish.

The Vegetable Casserole can be prepared after the meatloaf is in the oven and baked along side during the last part of the baking time. This is a cheesy casserole making it another good comfort food. Blackberries are often a part of our favorite comfort foods. However, to lighten this meal, we use them in a lighter way than the usual cobbler or pie. Try this new lighter blackberry dessert that uses phyllo dough to make Blackberry Cups.

TASTY ONION MEATLOAF

1 envelope (1-oz) Onion Soup and Recipe Mix
2 lbs ground beef
1 cup dry bread crumbs
1/2 cup quick-cook oats
2 eggs, lightly beaten
3/4 cup water
1/3 cup ketchup

Preheat oven to 350 degrees.

Combine the onion mix and ground beef until well mixed. Add the bread crumbs and oats to the mixture. Add the eggs, water, and ketchup. Use hands to mix well. In a large baking pan form the mixture into a loaf. Bake approximately 1 hour until done.

CALIFORNIA BLEND VEGETABLE CASSEROLE

2 lbs frozen California Blend Vegetables
1 lb Velveeta Cheese
1 1/2 pkg Town House or Ritz crackers
1 1/2 sticks butter

Cook vegetables according to package directions. Drain well. Place vegetables in a 9x13-inch pan. Cut cheese into cubes and spread over the vegetables. Melt butter. Crush crackers into fine crumbs; mix with butter and sprinkle over cheese. Bake at 350 degrees for 20-25 minutes.

BLACKBERRY CUPS

6 sheets frozen phyllo dough, thawed
nonstick cooking spray
1 pint fresh blackberries
2 tbsp Splenda
1 cup sugar-free Cool-Whip
1 carton (6-oz) lite custard-style peach yogurt

Preheat oven to 400 degrees. Get out 6 large custard cups.

Cut phyllo dough crosswise into 4 pieces. Place 1 sheet phyllo dough on work surface keeping the remaining sheets covered with plastic wrap and a damp kitchen towel. Lightly coat first piece of the sheet of phyllo dough with nonstick cooking spray and place in a large custard cup. Place second piece of first sheet atop the piece in the cup, alternating corners; spray with cooking spray. Repeat with the other two pieces, alternating corners. Repeat this process with the other 5 sheets of dough into the remaining 5 custard cups. Place custard cups on a baking sheet and bake approximately 15 minutes or until the pastry is golden. Let cool to room temperature.

While phyllo cups bake, combine the blackberries and sugar in a small bowl and allow to stand for 15 minutes. Mix the Cool Whip and yogurt in a medium bowl. Reserve 1/2 cup of the blackberries for garnish. Fold the remaining blackberries into the yogurt mixture. Spoon mixture into the cooled phyllo cups. Garnish with the reserved berries.

Enjoy!