I decided to end the week with another recipe. Seeing as how most of us are about to embark in a total submersion of family, friends, food and fun, I thought what better way than to have a comfort food that your whole family can enjoy.

I made this stew earlier this week, after Randall saw some article in the Sunday paper about chicken stew and biscuits. He said it looked good, but knew it couldn’t be good for you, so I decided to just make my own and see if he approved.

Approved he did – he just took the last bit in his lunch yesterday. We all really liked it. Daniel at a big ol bowl and a biscuit himself. 

The best part of this dish is that you can use turkey in it instead of chicken, if you, ahem, happen to have any leftovers on hand over the next few days. Just keep in mind that if you use turkey breast instead of chicken, you will be adding about 40 calories and a half a gram of fat per serving to the totals given in the recipe. Obviously, using darker meat will only increase it further, so you might want to look up the nutrition values of the dark meat if you want to see the difference by the numbers.

The biscuits are made without any solid fat (butter, shortening, etc), so they are not as tender as a full-fat biscuit, but the buttermilk makes them moist and flavorful just the same, and they are perfect to sop up all of that stew goodness! The recipe actually makes about 9 to 10 biscuits, so you’ll have a few extras if you serve one per bowl, and at their 3 inch in diameter, 2-3 inch height, one is plenty satisfying. (by the way, the biscuits alone are 224 calories with 1 gram of fat per biscuit, should you want to eat an extra one )

Chock full of veggies and a snap to make, this is the kind of meal that can really bring a family together. I know it will warm our bellies more than once during the cold of the winter, for sure!