Gobble Gobble Pot Pie

I used left over seasoned turkey that made this so good!

1/3 cup butter

1/2 cup onion, coarsely chopped

1/2 cup carrot, coarsely chopped

1/2 cup frozen peas, thawed

1/2 cup frozen corn, thawed

1/2 cup celery, coarsely chopped

1/2 cup flour

2 cups chicken broth

1 cup half and half or milk

1 tsp salt

1/8 tsp pepper

4 cups cooked chicken

Saute vegetables in butter 10 min. Stir in flour and add milk and broth. Add chicken and put in a 2 qt shallow baking dish. Roll pastry to cover dish and brush with 2 egg yolk beaten with 1 T cream or milk. Bake at 375 for 35-40 min or until bubbly and crust is golden brown.

Pastry

2 1/2 cups flour

1 tsp salt

1 cup shortening

Mix until crumbly and add 1/3 cups cold water, 1 beaten egg and 1 T vinegar. Roll on floured board.

Pizza Pizza!

This recipe was simple, quick, and pleased all 3 of us. You can put whatever toppings you like.

2 cups Original Bisquick mix

1/4 cup grated Parmesan cheese

1/2 cup water

1/2 tsp Italian seasoning

1/2 pkg sliced pepperoni, cut in half or whatever meat topping you like

1/2 cup shredded mozzarella cheese

Any other toppings desired

Pizza sauce, heated, if desired

Heat oven to 400. Generously grease bottom and sides of pan (9x9x2 works well) with shortening.

Stir Bisquick, Parmesan cheese, water, Italian seasoning and meat of choice until moistened; spread on bottom of pan. Sprinkle with mozarella cheese. Top with remaining toppings.

Bake uncovered 18 to 20 minutes or until edges are light golden and cheese is melted. Serve warm with pizza sauce if desired.

Best-Ever Chicken Fajita Chowder

The name of this dish says it all. We ate the leftovers so fast that I almost forgot to take a picture. This is what was left in my daughters bowl. Hope this gives an idea of how tasty it really is.

1 pound boneless chicken breasts, chopped

1 EACH medium green, sweet red and yellow peppers, chopped

1 medium onion, chopped

2 TBSP olive oil

3 cups water

2 cups frozen corn

1 cup uncooked brown rice

1 cup green enchilada sauce (I used mild)

1/4 cup canned chopped green chilies

1/4 tsp salt

1 cup shredded Mexican cheese blend

1 cup (8 oz) sour cream

tortilla chips

Over medium-high heat, cook and stir chicken, peppers and onion in oil until vegetables are crisp-tender. Stir in the water, corn, rice, enchilada sauce, chilies, and salt. Bring to a boil. Reduce heat; over and simmer for 40 min or until rice is tender. (Probably because of the rice I used, it took a lot longer to cook than 40 min).

Remove from heat. Stir in cheese and sour cream until cheese it melted. Top with tortilla chips.

Barley Beef Skillet

Healthy and filling are two words I would use to describe this dish.

1 lb lean ground beef or ground turkey would probably taste ok

1/4 cup chopped onion

1 garlic clove, minced

1 can (14-1/2 oz) reduced-sodium beef broth

1 can (8 oz) tomato sauce

1 cup water

2 small carrots, chopped

1 small tomato, seeded and chopped

1 small zucchini, chopped

1 cup medium pearl barley

2 tsp Italian seasoning

1/4 tsp salt

1/8 tsp pepper

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the broth, tomato sauce and water; bring to a boil. Stir in the remaining ingredients. Reduce heat; cover and simmer for 45 min or until barley is tender.

Bacon Chicken Alfredo

My husband made this recipe and did a good job. It took him a lot longer than he wanted it to. He left out the spinach because he thinks cooked spinach is gross all wilted.










1 pkg (16 oz) whole wheat fettuccine (I didnt use that much cause it makes a ton!)
8 bacon strips, chopped (use turkey bacon to be healthier) My husband used regular bacon and cooked it real slow so it turned out good and not all fatty.
1 lb boneless skinless chicken breasts, cubed
1/2 tsp salt, divided
1/4 tsp pepper
2 garlic cloves, minced
1 TBSP butter
3 TBSP cornstarch
3 cups milk
1 cup half and half cream
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1 cup grated Parmigiano-Reggiano cheese, divided (I substituted another kind of cheese)
1/2 tsp Italian seasoning

1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over low-medium heat until crisp. Remove to paper towels to drain.

2. Sprinkle chicken with 1/4 tsp salt and pepper. Cook chicken in garlic in butter over medium heat until meat is no longer pink; remove and keep warm.

3. Combine cornstartch and milk until smooth; stir into skillet. Add cream and remaining salt. Bring to a boil; cook and stir until thickened. Add the spinach, chicken, 3/4 cup cheese, Italian seasoning and half of bacon; cook and stir until cheese is melted.

4. Drain the fettuccine; add to chicken mixture. Cook and stir until heated through. Sprinkle with remaining cheese and bacon.

Chewy Oatmeal Raisin Cookies

These are a good snack or guilt-free treat.

1/3 cup canola oil

1/3 cup packed brown sugar

2 TBSP sugar

3 TBSP water

1 egg white

3/4 tsp vanilla extract

1/3 cup all-purpose flour

1/3 cup whole wheat flour

2 tsp ground cinnamon

1/2 tsp baking soda

1/4 tsp salt

2 cups old-fashioned oats

1/2 cup raisins

1. In a large bowl, combine the oil, sugars, water, egg white and vanilla. Combine the flours, cinnamon, baking soda and salt; gradually add to sugar mixture and mix well. Stir in oats and raisins.

2. Drop by scant 1/4 cupfuls onto baking sheets coated with cooking spray; flatten slightly. Bake at 350 for 10-12 min or until golden brown. Cool for 1 min before removing from pan to wire racks.

Calzones

I took a risk making these. I am not very good when it comes to homemade dough, but they turned out ok for my first time. Cant wait to make them again. Totally worth the effort and time!

Calzone dough

3 1/4 cups unbleached a.p. flour

9 oz tepid water

3/4 tsp active dry yeast

1 1/2 tsp fine sea salt

2 TBSP extra virgin olive oil

1. Combine all ingredients in a bowl of a standing mixer fitted with the paddle and mix, low, until mixture comes together. Switch to the dough hook and continue mixing, medium-low, another 3-4 minutes. Guess what? I dont have a mixer so I mixed it by hand/spoon and it worked just fine. Check dough - if too dry, add a bit more water, if too sticky, add a bit more flour.

2. Dump dough onto a lightly floured countertop or board and continue to knead until dough is smooth and elastic. Form dough into a ball and place in a lightly greased bowl, turn to coat, and cover with plastic wrap or a tea towel. Let rest 1/2 hr to 45 minutes until risen.

3. Turn dough onto a lightly floured surface and press down to deflate. Cut the dough into 6 portions or however many you desire, and form into tight balls to press air out. 6 portions made pretty good sized calzones.

4. At this point, you can place the balls of dough on a floured surface covered with oiled plastic or a towel, and let rise one hour if you want to use the dough today. Alternately, place the dough on a lightly floured tray, cover with oiled plastic and refrigerate overnight. Allow dough to sit at room temp 10-15 min before shaping/baking.

Calzone filling

However many pizza dough balls you will be making

mozzarella

ricotta

grated parmesan

chopped cook ham, italian sausages, pepperoni (whatever meat you want)

Sauteed sliced onions and green, red and cubanelle peppers

marinara sauce of your choice

1. Place a pizza stone in the oven and preheat oven to 475 ( I dont have a pizza stone)

2. Pat/roll/stretch dough into 8" circle. Lift round onto floured peel (I used cornmeal). Working quickly, arrange the filling of your choice down the center nearest to you, leaving 1/2 border. Gently fold top of dough over, stretching as needed to meet edges of other half. Pinch edges to seal with fingers, or with tines of a fork. Cut 2 small vents in the top.

3. Shake the calzone onto the pizza stone. Bake until nice and brown, 8-10 min. Using a peel, remove from oven.