Turkey Tetrazzini

Turkey Tetrazzini was always my favorite thing my mom made with leftovers after Thanksgiving.  It's got a great, creamy sauce, but isn't too heavy.  And, who doesn't love a crispy Parmesan crust on top!?  When I became a veggie, it was one of the dishes that I really missed, so now when I make this for Jason, I make one for me with just mushrooms.

Turkey Tetrazzini

6 servings

Ingredients:

1/4 cup unsalted butter

1/4 cup flour

1/2 tsp salt

1/2 tsp pepper

1 tbsp (2-3 cloves) garlic, minced

1 cup low fat milk

1 cup low sodium chicken or vegetable broth

2 cups cooked turkey, chopped

3 oz (4 medium) mushrooms, diced

8 oz whole wheat pasta, cooked and drained

Directions:

1.  Preheat oven to 350.  Melt butter in a large pot over medium-high heat.  Add in flour, salt, pepper and garlic and whisk until no lumps remain.  Pour in broth and milk and let cook until it begins to bubble and thicken, whisking occasionally.

2.  Once sauce has thickened, add in mushrooms, turkey and pasta.  Mix well ensuring everything is coated in the sauce.

3.  Pour tetrazzini into a 2 quart baking dish and top with Parmesan.  Bake until bubbly, 20-30 minutes.  Place dish under the broiler for 1-2 minutes to brown the top.  Let cool for 10 minutes, serve and enjoy!

White & Green Chicken Chili

This is something that Jason loves, and I don't make it often enough for him. I didn't have quite enough of the chicken I made earlier this week leftover so I threw in a couple chicken breasts too. Throw them in whole (they can even be frozen) and shred the meat right before serving.  I even made homemade chicken stock!

White & Green Chicken Chili
Serves 4-6

Ingredients:
2 lbs boneless chicken
2 green bell peppers, chopped
8oz diced green chilis
1 large onion, chopped
32oz chicken broth
3 cans Great Northern beans
16 oz frozen corn
1 1/4 tsp cumin
Juice of 1/2 lime
Salt & pepper
Shredded cheese and tortilla chips for serving

Directions:
1. Drain and rinse two cans of beans and add to crock pot. Drain and rinse the remaining can then place in a blender with 1/4 cup of the chicken broth. Blend until smooth. Add puréed beans and remaining ingredients into the crock pot.  Cover and cook on low for 8 hours.  Top with shredded cheese and/or crumbled tortilla chips, serve and enjoy!

Homemade Chicken Stock

One of the reasons I decided to make the whole chicken in the crock pot the other day was because Jason has been asking for White & Green Chicken Chili so I figured I could use any leftover chicken for that recipe.  I then had an 'a-ha' moment.....the Chili calls for chicken broth.....why not just make chicken broth out of the excess skin, liquid and bones from the whole chicken!?  Genius Sara, just genius!

Homemade Chicken Broth

Ingredients:
Excess skin, bones and cooking liquid from one chicken
4 cups water
Any root veggies available (onions, celery, carrots)

Directions:
1. Combine all ingredients into a crockpot. Allow to cook on low for at least 8 hours - I let mine cook overnight.

2. Using cheesecloth or a fine mesh strainer, strain the broth into a large bowl. Bring the broth to room temperature, cover with plastic wrap and refrigerate until a solid layer of fat is at the top.  Remove the fat and either use right away or store in the freezer. Easy peasy!

Slow Cooked Chicken

I've always avoided cooking whole chickens.  Partly because I was intimidated and partly because, well, because I find chicken absolutely disgusting.  But, I put on my big girl panties and decided that I would try it out.  I can't believe how easy this was (but, I'm not going to lie, the raw chicken was still disgusting!).   I decided to roast potatoes separately, but you could definitely throw some in with the onions and carrots for a one-pot meal.  I used the leftover chicken to make White & Green Chicken Chili. Oh, and be sure to save all the excess liquid, skin and bones to make homemade chicken stock!

Slow Cooked Chicken
Serves 4-6

Ingredients:
1 4-5lb whole chicken, giblets removed
4 medium carrots, peeled
1 1/2 onions, divided
1/2 of a lemon
2-3 garlic cloves, smashed and peeled
Salt and pepper
All purpose seasoning (I like Simply Organic) or combo of any seasonings

Directions:
1.  Rinse the chicken thoroughly inside and out.  Place on a large tray and pat dry with paper towels.  Chop an onion and the carrots into 1 1/2 inch chunks; place in the bottom of the crock pot. Cut the other half of onion in half.  Place that, along with the half of lemon and garlic cloves inside of the chicken.  Place the chicken over the veggies in the crock pot and generously season with salt, pepper and all purpose seasoning.  Cover (do not add any liquid!!!) and cook on low for 8 hours.  Remove from the crock 15 minutes before serving to rest.  Enjoy! 

                        

Herbed Turkey Breast

Another quick crock pot meal.  I spent the day shopping with my BFF (tough life, I know), so I wanted dinner to be ready when Jason got home from work.  I marinated the turkey and prepped some of the veggies last night before bed, so this morning I just had to cut the potatoes and throw everything in the crock pot.  Easy peasy!

Herbed Turkey Breast
Serves 6-8

Ingredients:
2 tbsp herb olive oil (I love Wegmans Basting oil) or regular olive oil
1/2 cup veggie, beef, turkey or chicken stock, divided
1 tbsp dried rosemary
1 tsp dried thyme
1 tsp dried sage
2 garlic cloves, minced
Salt and pepper
1 3lb boneless turkey breast, thawed
1 lb baby potatoes, quartered
1 large onion, chopped
4 celery stalks, chopped
8 oz baby carrots

Directions:
1.  In a small bowl combine the olive oil, 1/4 cup stock, rosemary, thyme, sage, garlic, salt and pepper.  Place the turkey breast in a large ziploc bag and pour the marinade over the turkey.  Place the bag in a large bowl and refrigerate for at least 8 hours or overnight.

2.  Remove the turkey breast from the bag and place in a 4-6 quart crock pot skin side down.  Add the potatoes, onion, celery, carrots and additional salt and pepper.  Pour in 1/4 cup of stock.  Cook on low for 7-8 hours.  Remove netting from turkey breast and serve.  Enjoy!

Chicken Gyros

I wanted to try something different for dinner tonight so I decided to go with Gyros.  I made chicken for Jason and veggie for me.  I even whipped up some homemade Tzatziki to go with them!

Chicken Gyros
4 Servings

Ingredients:
1 lb chicken breasts (about 4) cut into 1/2 inch strips
2 tbsp lemon juice
2 tbsp evoo
1 tsp minced garlic
1 tsp dried mustard
1 tsp dried oregano
Salt & Pepper
4 whole wheat pitas
Thinly sliced onion
Tzatziki Sauce

Directions:
1.  Combine lemon juice, evoo, garlic, mustard, oregano, salt and pepper.  Place chicken in a zip-top bag or container with a tight fitting lid.  Pour marinade over the chicken and place in the refrigerator for at least one hour.

2.  Sauté chicken over medium high heat until browned and cooked through.  Divide chicken between four pitas and top each with sliced onion and tzatziki sauce.
                       

Homemade Pot Pies



C is for Chicken, V is for Veggies!



This recipe is so simple and so easy.  I can't believe that I ever ate those frozen pot pies....my mom wouldn't let us eat them growing up so those, like many other processed "bad for you" foods, I ate a lot of them in college.  I have made this recipe before, but had left it vegetarian.  Today was my husband's lucky day - I made one for me with just veggies and one for him with chicken.

Ingredients:

• 6 cups of whatever veggies you choose - can be fresh or frozen - diced.  I used fresh potatoes, carrots & onions and frozen green beans, peas & corn. 
• Onions
• Carrots
• Celery
• Bell Pepper
• Potatoes
• Leeks
• Peas
• Corn
• Green Beans
• Spinach
• Tomato
• Zucchini
• 1 tbsp butter
• 1 clove garlic, minced
• 1/4 cup flour
• 3-4 cups warm veggie stock
• 1/2 tsp dried thyme
• 1 tbsp fresh parsley, minced
• 1 t salt
• black pepper
• pie crust, either homemade or store bought

Directions:

1. Preheat oven to 400 degrees
2. Melt butter in heavy stock pot and add any fresh veggies you are using and cook until almost tender.  Add any frozen veggies and garlic clove and cook until heated through.
3. Sprinkle flour on top and combine, stirring for 2 minutes.
4. Gradually add the warm liquid, stirring constantly, until sauce thickens.
5. Add thyme and parsley and continue cooking until all of the vegetables are tender, about 10 minutes. Stir in salt and pepper, then transfer vegetables to a 2 quart casserole dish or, if making two pot pies, to two pie pans.
6. Top pie with pie crust, sealing the edges and putting vents in the top.  Top with egg wash, if desired.
7. Bake for 20-30 minutes until crust is golden and filling is bubbly.
8. Enjoy!

Unfortunately, I'm feeling a little under the weather today, so I didn't have much of an appetite.  My husband on the other hand did....

I can hear him in the kitchen right now eating out of the pan :)