Foodies Unite!

ReginaB13

AWESOME Halloween foods... OMG @ fudge and apples--I WANT!

Hearts_2015

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Turkey Pot Pie. Not the prettiest photo, but you get the idea.

Recipe, as previously requested. Using the grams listed mine came up to 416 calories for one slice (1/8 of pie). I used Market Pantry pie crust.


Turkey Pot Pie

1 box of pie crust (2 crusts)
4 Tbsp. unsalted butter, divided
1 small onion, minced (~100g)
3 stalks celery, chopped (87g)
4 carrots, diced (153g)
4 Tbsp. dried parsley
Black pepper, garlic powder to taste
2 bay leaves
2 Tbsp. dried sage
Other seasonings as desired (cayenne, garlic and herb Mrs. Dash, etc)
2 tsp. Better than Bouillon (low sodium if possible)
2 c. low fat/low sodium chicken broth
3 med/lg red potatoes, peeled and cubed (350g)
1 ½ c. cooked turkey, cubed (350g)
3 Tbsp. all-purpose flour
½ c. milk (I use 1%)


*Note* The measurements in grams are what my actual ingredients today came out to and what I based my calorie count on. If you like more of one veg and less of another, fine, just keep the same proportions. The only thing I don’t play around with is the liquid and flour; otherwise it will not thicken properly. Feel free to do chicken or beef as well and just change the seasonings/broth to suit.

Melt 2 Tbs. butter in a large skillet. Add the onion, celery, and carrots. Sauté until softened. Add the parsley, pepper, garlic powder, bay leaves, sage, and other seasonings as desired. Sauté over low/med heat for a minute or two. Add the broth, better than bouillon (or water and regular bouillon if you don’t have them). Bring to a boil. Add the potatoes. Cook just until firm/tender.

In a medium saucepan, melt 2 Tbsp. butter. Add turkey and flour and stir. Cook for a minute or two, just to heat thoroughly. Add milk and heat through, scraping the bottom of the pan constantly. Add the turkey mixture to the vegetable mixture, stir, and cook until thickened (simmer). Cool 10-15 minutes. While the mixture is cooling, set your pie crust out to come to room temp.

Preheat oven to 425. Spray a 9” deep dish pie pan with cooking spray and line with one crust (there should be no need to roll the crust for this size pan, only if you have a 10”). Fill crust with turkey mixture (remove bay leaves and discard). Top with remaining crust. Work your way around the pie, turning the top crust under the edge of the bottom crust and pressing them together to seal. Cut 3-4 slits in the top to let out steam.

Bake at 425 for 15 minutes, then reduce the temp to 350 and continue to bake for 20-30 minutes or until crust is brown.

Looks tasty! Love all the photos...I have pages to catch up with you all but flipped through some ideas and will stick around for this thread. I'll work on sharing myself.:flowerforyou:

Thanks!

pixlamarque

Love all the pics...are most of the recipes found on your blog?

Kelly, almost everything that FallenAngelLoves and I post are from Cooking Light unless otherwise specified. You can find all of Cooking Light's recipes at www.myrecipes.com or on cookinglight.com. I don't know about anyone else, but I'm sure if you ask they will post the recipe or the appropriate link.

kelley_m

OK...thanks I will check out the sites

pixlamarque

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Peccadillo empanadas (Cooking Light). I know it looks (and tastes) like ground beef, but these are made with Quorn. If you are not familiar with Peccadillo, there are raisins, green olives, slivered almonds, cinnamon, all-spice, cumin, onion, and jalapeno with a bit of lime juice. The almonds give a nice crunch. The filling was easy, it is a bit fiddly to make the empanadas, though. We ended up making them a bit larger than the recipe called for so I need to re-figure our calories. We also made some with real ground beef and cheese for the sweetie.

fallenangelloves

Pan-Seared Chicken with Tomato-Olive Relish and Linguine

fallenangelloves

The empanadas look great! I need to try those!

fallenangelloves

Baked Mac and Cheese from the November Cooking Light Magazine...instead of using sharp cheddar I used mozzarella.

Nikkie_too

Yum! I took pics of the Tuscan bean stew I made yesterday - I'll post this weekend.

The empanadas look great! Quorn, you say?

Loooove mac 'n' cheese! Cook's Illustrated did a tasting of lowfat cheeses and found that Cracker Barrel and Cabot both had 50% less fat cheddars that were worth eating. I keep looking for them.

fallenangelloves

Curried Shrimp over Garlic-Basil Coconut Rice
Weight Watchers

Crystal817

Everything looks amazing!

Nikkie_too

Here's the Tuscan Bean Stew from Cook's Illustrated bubbling away.

The soup/stew starts with pancetta sauteed until the fat renders. Then carrots, celery, onions, 8 cloves of garlic!, and soaked beans are added to chicken broth and water. The whole pot comes to a simmer, then continues to near-simmer in the oven until the beans are tender. Kale and tomatoes are added later, along with a spring of rosemary that is submerged for 15 minutes then removed, adding just enough flavor without overpowering the dish. I've made it a few times and LOVE it.

Super healthy too (pancetta notwithstanding).

codycaca1

That buffalo chicken and smashed potatoes look amazing!!!

fallenangelloves

That soup looks great Nikki! Gonna definitely try this one!

Nikkie_too

Sorry for the mediocre photo. This is one of my favorite go-to recipes and was for dinner tonight alongside some garlic smashed potatoes and steamed broccoli.

Salmon with dill "pesto"



1 lb of salmon filets
1 bunch of fresh dill
1 clove of garlic
1 Tbsp lemon zest (grating works well - careful to get only the yellow part of the skin - the white pith underneath is bitter)
1/2 Tbsp olive oil
Salt & Pepper to taste

Pat the salmon dry and place it on a baking sheet (on foil for easy cleanup).

Whizz remaining ingredients in a food processor/blender, or bash in a mortar and pestle (stress-relieving), or pulverize in a mini chopper, or just spend a little quality time with a good knife mincing everything.

Spread dill mixture over the salmon and bake at 400 degrees F for about 15 minutes - maybe 20 minutes for filets over 1" thick. Try not to overcook.

Squeeze a little fresh lemon juice over the filet(s) after cooking.

** You can add other herbs too - parsley and chives are lovely with dill.

fallenangelloves

OMG!!!!! As soon as my oven is fixed I'm buying some salmon!

pixlamarque

Everything looks good. You guys are making me want shrimp and mashed potatoes. We are making tilapia, pecan chicken, and brisket this week. I'll try to get some pictures up. I still haven't had a chance to make my homemade light box but I'm keeping an eye out for a cardboard box that is big enough.

And yes, it was Quorn (the meal starter crumbles). I got it at Whole Food. The Target that I also shop at does not have the Quorn crumbles but they do have Boca burger and MorningStar. I was really impressed with the Quorn. I am pretty anti-food substitutes ("fake" meat, cauliflower "potatoes", etc), but this totally would have fooled me if I hadn't made it myself.

fallenangelloves

Braised Short Ribs with Egg Noodles
Cooking Light

fallenangelloves

Grilled Chicken with Queso Sauce and Cilantro Lime Rice
Weight Watchers

pixlamarque

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Honey Pecan Chicken Thighs (Southern Living via myrecipes.com)

Not a pretty photo, but I swear this was so good that my plate was practically licked clean before I even thought about a picture so I just snapped the leftovers going into the fridge. Don't go into calorie shock when you see the recipe. The amount of Dijon and honey needed for this is far less than what is listed and if you pulse the pecans in your food processor and then only sprinkle them on top of the thighs you can probably cut that amount down as well (you cook this on a rack so pecan on the bottom just drop off anyway). The serving size is two thighs, but a normal meal for me would include a dinner salad and a good amount of veggies, so normally I would only eat one. The honey mustard sauce with the curry powder is what truly makes this recipe amazing. You could easily make just the sauce to serve with panko breaded and baked chicken strips for an fast easy meal. This will definitely be made again.

fallenangelloves

Ok that looks amazing!! Sooooo gonna make this one!

fallenangelloves

Cupcakes for my daughters 2nd Birthday! Lemon-Raspberry Cupcakes!!!

garlic7girl

fallenangelloves

Love soda bread!!

kimsy1222

Dinner tonight... Buffalo Chicken Thighs with Buttermilk-blue cheese Smashed Potatoes
Cooking Light Magazine-September issue

Yes, please!!!

MrsJax11

Parmesean Panko Crusted Chicken

fallenangelloves

Parmesan and Panko... How can you go wrong?!




My version of pixlamarque's Honey-Pecan Chicken Thighs with Ina Gartens Roasted Winter Vegetables....


I recommend you all try this too!

kami89

Bump

MrsJax11

Angel -- can you post that recipe for the pecan chicken? It looks awesome!

codycaca1

ahhh here is the picture of those pecan chicken thighs.. they look even bettter than they sound!! I am going to have to try making these sometime this week!!