I have been trying to exercise a little healthful influence during meal preparation. I can't quite convince the lot to use TVP in their casseroles, but I am hopeful. It's all about opening your mind to new possibilities. One day...
Until then, I will work to convince them that ninety-eight and ninety-nine percent fat free ground chicken or turkey is the way to go. One night, Mom made the perennial favorite, Tater Tot Casserole.
Contrary to what the name suggests, the tater tots are not the heart and soul of the dish, but rather, the topping. The casserole guts are an influx of ground meaty substance, vegetables, and an aged cream soup—Campbell's, 2004...a good year.
Mom tried to sneak ground turkey in instead of the beef. Unfortunately, Dad saw the turkey thawing. He converged upon me as I hung my laundry on the line. "What's the ground turkey for?" Stupidly, I told him. He snorted in disgust, telling me that he wouldn't be joining us for dinner. "I NEED MEAT!" he thundered.
Vegetarians be enlightened: poultry is back on the menu.
