Quick and Easy Chicken Pot Pie

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Ingredients:

  • 2 tbs butter
  • 2 cups cooked chicken, chopped
  • 3 celery stalks, chopped
  • 2 carrots, diced
  • 1 tbs garlic, minced
  • 1 small onion, diced
  • 2 parsnips, diced
  • 1.5 cups chicken gravy
  • 2 cans of small biscuits
  • 1 tbs parmesan

Directions:

  1. Preheat oven to 425.
  2. Heat butter in skillet until melted.  Add onions and sauté until translucent.  Add garlic and cook for 1 minute.
  3. Add parsnips, carrots and celery to skillet.  Pour 1/2 cup of water and bring to a boil. Simmer until water is almost evaporated.
  4. Add gravy and chopped chicken and cook just until warmed.
  5. Pour mixture into a 2 quart casserole dish.  Top with biscuits, evenly arranged to fill all gaps.  Bake for 12 minutes.

BBQ Turkey and Parsnip Pie

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Ingredients:

  • 1.5 lb ground turkey
  • 1.5 lb parsnips, peeled and cut into thick slices
  • 1/2 c milk
  • 1 can diced tomatoes, undrained
  • 1 tbs brown sugar
  • Parsley (optional)

Directions:

  1. Spray a skillet with cooking spray and heat to medium.  Cook turkey in skillet until no longer pink.  Drain and salt and pepper.
  2. Add diced tomatoes and brown sugar.
  3. Meanwhile, add parsnips to a pot and cover with water.  Boil and cook for 10 minutes or until fork tender.  Drain.
  4. Mash the parsnips and add milk.  Salt and pepper to taste.
  5. Put the ground turkey mixture into a 2 quart casserole dish and top with mashed parsnips.  Top with Parsley if desired.
  6. Bake for 10 minutes.

Balsamic Chicken with Spinach and Lentil Salad

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Ingredients:

  • 4 chicken breast halves
  • 3 tbs balsamic vinegar
  • 2 tbs EVOO
  • 1 green apple, cored and chopped
  • 2 cups of spinach, chopped
  • 2 stalks of celery, sliced
  • 1 can of lentils, rinsed and drained
  • salt and pepper to taste

Directions:

  1. Take a 10 inch skillet and heat 1 tbs of oil over medium.  Sprinkle the chicken with salt and pepper and add to the skillet.  Cook each side until juices run clear.
  2. Remove the chicken from the pan and add the balsamic to the skillet and deglaze the pan.  Return the chicken to the pan and cover all sides in the balsamic.
  3. Meanwhile, Toss together the apple, spinach, celery and lentils.  Add two tbs of balsamic and 1 tbs EVOO.
  4. Plate the chicken and spoon a bit of the glaze over the chicken.  Serve alongside the salad.

Easy Mango Chicken Stir Fry over Creamy Coconut Rice

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Ingredients:

  • 1.5 lbs chicken breasts, cut into chunks
  • 2 celery stalks, sliced
  • 1 onion, chopped roughly
  • 1 tbs garlic
  • 1/2 tbs grated ginger
  • 1/2 tbs grated lemon grass
  • 2 cups mango marinade or sauce
  • 2 cups minute white rice, uncooked
  • 1 can coconut milk
  • 1 chicken boullion cube

Directions:

  1. Take a saucepan and combine the minute rice, coconut milk and 2 cups of water and bouillon cube. Place over high heat until bubbling and then set to low and cover.
  2. Spray a saute pan with cooking spray and cook the onion, garlic, ginger and lemon grass for 5 minutes. Add in the chicken pieces  and cook just until no longer pink.
  3. Add the mango sauce and simmer covered 10 minutes.
  4. Serve the chicken over the coconut rice.

Slow Cooker Philly Cheesesteak Stuffed Peppers

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Ingredients:

  • 3 lbs eye of round
  • 2 cups of coffee (I used nantucket blend)
  • 1 tbs minced garlic
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 peppers, tops cut and seeded
  • 1 1/2 cup of 2% milk
  • 1 cup shredded cheddar
  • 1 cup shredded mozzarella
  • 1 tbs flour
  • 1/4 tsp white pepper
  • 1/8 tsp oregano

Directions:

  1. Take the eye of round and put it in a slow cooker and spread the garlic over the meat.  Pour the coffee over the meat.  Add the salt and pepper.  Set on low for 7 hrs.
  2. During the 6th hour of cooking, take a sauce pan and pour in the milk.  Once warm, remove 1/2 cup of milk and add the flour to it.  Once combined, return to the sauce pan.  Add the cheeses slowly while stirring.  Add the white pepper and oregano.
  3. Remove the meat from the slow cooker, drain and shred.  Add the meat to the cheese sauce and stir to combine.
  4. Place the bottom parts of the peppers in the slow cooker and wedge the tops between them so they stand upright.
  5. Fill the peppers with the cheesesteak filling.  Add 1 inch of water to the bottom of the crockpot.  Set the timer for 1 hr.  If desired, sprinkle cheese over the top of the peppers in the last 30 minutes of cooking.
  6. Enjoy!

Thai Lettuce Wraps

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Ingredients:

  • 1.5 tbs sesame oil
  • 1 lb ground turkey
  • 1 carrot, grated
  • 1 4oz can water chestnuts, drained and chopped
  • 1 4oz can bamboo shoots, drained and chopped
  • 1 14oz can bean sprouts, drained
  • 1 tbs fish sauce
  • 1 tbs soy sauce
  • 1 tbs grated ginger
  • 1 tbsp grated lemongrass
  • 1 tbsp grated garlic
  • 3/4 cup crunchy peanut butter
  • 1 tbs rice vinegar
  • 1 head Boston Lettuce, washed and leaves separated

Directions:

  1. Cook the ground turkey in the sesame oil until browned.  Drain.
  2. Add next 9 ingredients and cook until warmed.
  3. Add peanut butter and vinegar and thoroughly stir.
  4. Serve warm over the lettuce leaves.

Chicken Curry in a Pita Pocket

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Ingredients:

  • 2 cups cooked chicken, shredded
  • 1/2 cup raisins
  • 2 tbs curry powder
  • 1/2 cup mayo
  • 1/8 tsp garlic salt
  • 1 cup celery, chopped
  • 8 pita pockets
  • 8 romaine hearts

Directions:

  1. Mix first 6 ingredients well in a mixing bowl.
  2. Slice a pita pocket in half and split open.  Add half a romaine heart followed by a 5 tablespoons of the chicken mixture.
  3. Enjoy!

Slow cooker Steak Tacos

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  • 3 lbs bottom round
  • 1 onion, sliced
  • 1 beer
  • 1 adobo boullion cube
  • 1 head of lettuce, chipped
  • 3 tomatoes, diced
  • 1 red onion diced
  • 1 cup sour cream
  • 2 cups shredded mexican cheese
  • 10-15 flour tortillas

Directions:

  1. Put bottom round, sliced onion, beer and bouillion cube in a slow cooker and cook on low 6-8 hrs.
  2. When cooked, remove steak and drain lightly.
  3. Warm tortillas in microwave, wrapped in paper towels for 20-30 seconds.
  4. Assemble tacos with red onion, tomatoes, cheese and sour cream.
  • 1 cup sour cream

30 minute Tortellini and Chicken Soup with Leeks

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Ingredients:

  • 10 cups chicken broth
  • 2 cups cooked chicken
  • 20 oz frozen tortellini
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 2 tbs butter
  • 3 leeks, cleaned and sliced thin
  • 1 cup of frozen spinach
  • 1/2 tsp garlic salt
  • 1/2 tsp thyme
  • 1/8 tsp red pepper flakes

Directions:

  1. Add butter to a large stock pot over medium heat.  Once melted, add leeks, carrots and celery.  Saute until leeks are translucent.
  2. Add broth, garlic salt, thyme and red pepper flakes and bring to a boil.
  3. Add tortellini and cook until tortellini rise to the top and are cooked through.
  4. Add spinach and heat through.
  5. Enjoy!

Italian Pasta

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Ingredients:

  • 1 lb fusilli pasta
  • 1 tbs EVOO
  • 1 lb turkey sausage, casings removed
  • 4 cups of arugula
  • 1 can of artichoke hearts, quartered
  • 1 jar of roasted red peppers, undrained
  • 4 oz gorgonzola, crumbled
  • 1 cup chicken broth
  • 1/2 cup parmesan, grated

Directions:

  1. Cook pasta according to directions.  Reserve 1/2 cup of pasta water before draining.
  2. Meanwhile, In a large saute pan, heat EVOO.  Add sausages and cook through, crumbling while cooking. Drain.
  3. Add roasted red peppers, gorgonzola, chicken broth and pasta water (when pasta is being drained).
  4. Mix in arugula, one cup at a time.
  5. Mix in Pasta and toss with the parmesan.
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