Dinner Tonite: Chicken Vegetable Pot Pie

I found a pastry dough crust in my freezer this morning and I instantly thought Chicken Vegetable Pot Pie! Much like my Leek and Mushroom Chicken Pot Pie..but just lots of veggies and chicken of course. Make a wonderful meal that has been one of my husbands favorites for years..Plus the aroma that fills your kitchen is so comforting; to me its just heaven!

1 lb thin cut chicken breast cut into cubes, season with salt and pepper

1 package of white mushrooms cleaned and sliced

1 small onion diced

2 stalk of celery chopped

1 large sweet potato peeled and diced

2 carrots chopped

1 zucchini diced

1 yellow squash diced

4-5 garlic cloves diced

1/2 cup fat free creamer

1 cup fat free chicken broth

1 tbsp cornstarch

1 tbsp thyme

1 tbsp Italian seasoning

salt and pepper (lots of pepper)

1tsp red pepper flakes 🙂

2 tbsp olive oil and 1 tbsp unsalted butter

1 tbsp reduced fat Parmesan cheese

1 fresh roll of pastry dough

Pre heat oven to 350. In a large pan on the stove top and medium high, heat 2 tbsp olive oil and 1 tbsp unsalted butter..add onion and garlic. Heat 2-3 minutes then add chicken. Brown chicken on both sides and add vegetables and herbs  . Cook about 5 minutes, add in chicken broth and simmer. Slowly add in fat free creamer and mix well. Add cornstarch, stir in so that the mixture is slightly thicker ( add more if you want it really thick!) Season with salt,pepper and red pepper flakes Pour ingredients into large and deep casserole dish. Roll out pastry dough on top of the pie, and brush with olive oil and sprinkle reduced fat Parmesan cheese on top! Bake 35-40 minutes…Until pastry dough is cooked and browned. Serve in big bowls and Enjoy!

Meatballs and Chicken Sausage

Mix together 1lb of lean ground pork and lean ground sirloin, 1 egg, 2 tbsp Italian Seasoning, salt and pepper, 1.3 cup fresh grated Parmesan, 1 tsp nutmeg, 2 slices of whole wheat bread picked into small pieces, 3 cloves of garlic minced..Form into meatballs and place on broiler pan, drizzle with olive oil and bake for 30 min at 350 degrees. Place in slow cooker with sauce, cover and cook low for about 4 hours.

I bought these beautiful italian Chicken Sausages with Fennel at Joesph’s Classic Market ( where I buy all my meats, fish and produce..so fresh and inexpensive) , that I also placed in a separate baking dish, pierced with a knife and baking along with the meatballs. When sausages done cooking slice into 1-2 inch pieces and throw them into the sauce.

I am “semi” baking the meatballs and chicken sausage, so that I can put them in a Slow Cooker or Crock Pot with sauce and cook on low for about 4 hours to incorporate all the flavors….

I also bought these nests of whole wheat linguine, which i will just add to boiling water later to cook the rest of the way..And of course extra Parmesan cheese.

Sugar and Spice Salmon

Filet of an Atlantic Salmon

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Very excited to make this Salmon tonite for a friend of mine who loves Salmon! Adding a little sugar and spice to make it fun!

2 servings of Salmon

3 tbsp brown sugar

2 tbsp cinnamon

1 tsp nutmeg

1 tsp chili powder

salt and pepper

agave or honey

Mix ingredients in bowl except for agave or honey. Pre heat oven to 375. Rub in seasoning on each Salmon.. place in prepared baking dish and Bake for 35minutes. Drizzle agave nectar or honey over each fillet.

Serve with baked Arugula Stuffed Sweet Potatoes drizzled with balsamic glaze and olive oil.

Published in: on December 2, 2010 at 8:08 am  Comments (2)  
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Stuffed Cubanelle Peppers

A favorite of mine, that is both sweet and spicy! 🙂  Pre heat oven 375 Use  5-6 large Cubanelle peppers and throw them in pan with olive oil on high heat and sear all over. Set aside to cool off…..Chop up one onion , 4 garlic cloves and olive oil…Cook 4 min. Add in ground chicken, cook until almost cooked thru. Add in 1 cup brown rice, 1/2 black beans, and 1 can of Rotelle tomatos. Heat thru and set aside. Cut thu peppers on one side and clean out the seeds. Spread 1-2 tbsp of low fat – fat free cream cheese. Stuff the stuffing in 🙂 Place in baking dish. Top with reduced fat cheddar cheese. Bake for 20 min. Top with low fat sour cream and enjoy! I think I might use the leftover stuffing to make burritos another nite this week.

Before the cheese 🙂

Dinner is served!

Dinner Tonite Vegetarian Style

Cucurbita pepo (spaghetti squash). Location: M...

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The Monday rush is over! Wanted to make a vegetarian dish tonight to give my body a break. I could eat like a vegetarian every day ( with the exception of eggs) and not miss the meat. Its nice to give the body a break, it reduces inflammation and really allows your digestive system to regulate… Well any whoo..I used my  Spaghetti Squash Casserole recipe in mind..but you know minus the meat. I have a ton of veggies from the weekend when making my Turkey Vegetable Soup…So I cooked down the tomatoes first with onions and garlic, italian seasoning , salt and pepper for about 10 mins. and then  threw it into the food processor and gave it a good whirl. I let it sit there for a bit while I chopped up zucchini, squash, mushrooms, onions, garlic, and carrots. I cut some corners by cooking the spaghetti squash in the microwave, sliced in half and face down with a 1/2 cup of water. Nuked it for about 12 -15 minutes. When done removed the water and scooped out the squash int o the baking dish I used to cook it in. While it was cooking, I cooked the vegetable mixture that I chopped up and added in some Italian seasoning, salt and pepper, and 1 tsp red pepper flakes. I also had a bag of Soy crumbles on hand that I added to the mix.Cooked on the stove top for about 8 min. Then I poured on the tomato sauce I made in the food processor. Added it to the top of the spaghetti squash in the baking dish and  topped with 2% Mozzarella cheese.  Baked for 20 min at 375…Very good and filling with all the vegetables! I just love clean and fresh eating! It makes awesome leftovers too 🙂

Its much like my recipe for Italian Style Spaghetti Squash Casserole that I use often, but this time I pretty much used ” everything but the kitchen sink” recipe! 🙂

Green Bean Almondine Salad

Used the last of the Green Bean Almondine from Thanksgiving and added it to a big fresh green salad.PS you can add Blue Cheese crumbles too 🙂

Turkey Swiss Burgers with Mushrooms and Onions

Love making these turkey burgers because everyone in my family enjoys them..I always add a little pizazz to me and my husbands though! The kiddies get the  All- American cheese turkey burger and “orange fries”..I mean why tell them they are Sweet Potato fries..they would never touch them! Well maybe Ronnie, he will eat ANYTHING!

So my pizzaz to our burger was sea salt, pepper, 1 tbsp thyme, 1 tbsp basil and 1 tsp red pepper flakes…

Mushrooms and Onions=  placed 1 container sliced mushrooms and 1 small onion sliced…1 tsp nutmeg,1 tsp thyme, 1tsp fennel seeds, olive oil salt and pepper..Can be done on the stove top or place in a aluminum foil packet~ Cook 10-15 min..Try some of the left over shrooms on my recipe for Poached  Open Face Eggwich in the morning for breakfast..or dinner

Serve with toasted whole Wheat buns and a slice of low fat Swiss cheese…And of course “orange fries” 🙂 Spice them up with paprika, oregano, salt and pepper and 1 tsp cayenne pepper for mommy and daddy!

(WW point value 8  ) that’s counting the sweet potato fries as well 🙂

Pan Roasted Brussel Sprouts

Brussels Sprouts

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Here’s an idea for a delicious and  healthy side dish for your Thanksgiving feast..I love these!

1 lb brussel sprouts ( par boiled for about 5-8 min, until bright green) halved

1/2 pound of pancetta diced

4-5 garlic cloves diced

1 shallot sliced thin

1 cup of pecans toasted in oven on baking  sheet at 400 degrees then chopped up.

salt and pepper

Add olive oil to pan on med high heat. Add in shallots and garlic, cook for about 3 min. Add in pancetta and cook until the oils start to release. Put brussel sprouts in pan and cook for about 10 min, scraping bottom of pan occasionally and stiring those brussels around! Add in pecans and reduce the heat…Season with salt and pepper.

Molasses and Brown Sugar Pork Rub

So excited to have a “mock” Thanksgiving dinner today with my parents. They are headed out of town to the mountains to enjoy the view and relax. So we have decided to gather today are share our blessings..But that also means I get to have two dinners this week..One very traditional on Thanksgiving Day and today’s is going to be my fun “gourmet” day. 🙂

Last nite I gave this beautiful 5 lb Pork Loin Roast a nice rub down and today will roast it for about 2  1/2 hours…Going to serve it with a fresh Cranberry and Blackberry preserve sauce on the side..( I might make it a bit spicy but I haven’t decided yet)

Placed roast in baking dish

So for the rub: 1/2 jar of  molasses, 1 cup dark brown sugar, handful of whole cloves, sea salt, fresh grated nutmeg and cinnamon, 1 tsp cardamom..placed the cloves anywhere all over the roast, seasoned with salt…poured the molasses all over letting it drip down the sides too. The packed on the brown sugar, sprinkled with remaining seasonings on top. Covered with Press N Seal and then placed in fridge over nite ( over nite marination is always best, but if you do the day of..marinate for at least an hour.)

I’m making Pan Roasted Brussels Sprouts with pancetta and toasted pecans, Roasted Herb Fingerling Potatoes and Croissants with a Thyme Butter.

Thankfully my mother will be bringing dessert! But if you want a great Thanksgiving style dessert..try my Upside Down Apple Spice Cake, sure to be a crowd pleaser 🙂

Cedar Plank Grilled Salmon

 

So excited to share this recipe..a nice break from all the H0liday cooking too!

I made a rub: 1 tbsp brown sugar, 1 tsp cumin, 1 tsp paprika, 1 tsp pepper, 1 tbsp chili powder, 1 tsp sea salt..Rub in and let sit for 30 min.

You can find the cedar planks at any gourmet store…Soak for atleast an hour in water. Heat grill to med-high. Place cedar plank on grill and close cover, heat for 3 min. Flip over cedar plank and then place salmon on planks..cover and cook for about 10-12 min…. 🙂 Let sit for 5 min loosely covered with foil

I’m serving up sides of skewers of grilled vegetables and Black beans and Brown Rice . I have fresh chives to chop and place on top of Salmon cooked…

Made fresh guacamole with 2 avocados ( donated by friends at work who grow these delicious fruit!) 1 jalapeno seeded and diced, 1 small onion diced, 1 tomato, seeded and diced, 1 tbsp cumin, 1 lime juiced, salt and pepper.

( Hot sauce too if you want to be adventurous) Chill for at least 30 min.

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