Foodies Unite!

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Zesty Garlic Shrimp from the Weber Big Book of Grilling. It's better if you use panko instead of regular bread crumbs, but I just did the regular way tonight.

I don't have a photo, but wanted to share what hubby did the other night.
We marinate filets of chicken breast in various sauces, and defrost the night before for easy grilled meals. Earlier this week, rather than grilling, he simmered them in a 3 qt sauce pan to cook them. I had no faith, and thought they would be gross and rubbery, but they were awesome!
We had them with mini baguettes and one of his incredible salads. He makes the dressing in the bottom of the bowl and mixes in the ingredients. The dressing is EVOO, fresh garlic, a squeezed tomato, and then the mushed tomato gets diced into miniscule pieces, onion, shredded carrot, feta, and what ever else we feel like tossing in (sometimes craisins, fruit, mushrooms, whatever is around) and the lettuce.....it is quick, easy, light, and delish!
I will start putting some pics up, too.
Everything on here looks great!

Those shrimp look INCREDIBLE!!!!

That dressing sounds good, Mrs. Jax. L*oves, the pork looks yummy. Not at all what I expected it to look like (my pork is never pretty).

I enjoy your postings!!!

Dinner tonight, lunch for tomorrow. Super low-cal!!

Turkey Bean Chili

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Shrimp, potatoes, corn, and mushrooms. Boiled in Zatarain's.

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Cinnamon-Apple Cake (Cooking Light). It may look over cooked on top, but that is just the cinnamon sugar topping. This was a very nice cake, not too sweet and fairly light in texture. I have a feeling it will be better after a day or two.

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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.

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