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Loving Leftovers Turkey Pot Pie

November 25, 2011 By Alex aka Ma, What's For Dinner 15 Comments

My favorite Thanksgiving leftover?!?!

There’s no better way to use up that leftover turkey.

What could be better than a turkey pot pie?

Come on now,

Get your turkey on…

Again.

dinner Loving Leftovers Turkey Pot Pie

Turkey Pot Pie

For the Crust:

3 cups all-purpose flour

1 1/2 teaspoons kosher salt

1 teaspoon baking powder

1/2 cup vegetable shortening

1/4 pound cold unsalted butter, diced

1/2 to 2/3 cup ice water

1 egg beaten with 1 tablespoon water, for egg wash

Flaked sea salt and cracked black pepper

dinner Loving Leftovers Turkey Pot Pie

For the Filling:

leftover turkey

3 tablespoons olive oil

4 cups turkey stock, preferably homemade

1 chicken bouillon cube

12 tablespoons (1 1/2 sticks) unsalted butter

2 cups yellow onions, chopped (2 onions)

3/4 cup all-purpose flour

1/4 cup heavy cream

2 cups medium-diced carrots

1 (10-ounce) package frozen peas

1/2 cup minced fresh parsley leaves

S&P

What to do:

Preheat the oven to 350 degrees F.

In a small saucepan, heat the turkey stock and dissolve the bouillon cubes in the stock.

In a large pot or Dutch oven, melt the butter and saute the onions over medium low heat until soft, about 10 minutes. Toss in carrots and  cook for two more minutes.

Add the flour and cook over low heat, stirring constantly, for 2 minutes.

Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick.

Add S&P and heavy cream.

Add the turkey, peas and parsley.

Mix well.

dinner Loving Leftovers Turkey Pot Pie

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade.

Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas.

With the motor running, add the ice water; process only enough to moisten the dough and have it just come together.

Dump the dough out onto a floured board and knead quickly into a ball. Divide the dough in half and wrap the halves separately in plastic and allow it to rest in the refrigerator for 30 minutes.

Turn  the oven up to 375 degrees F.

dinner Loving Leftovers Turkey Pot Pie

Roll out each half of dough on a floured surface.  Roll the dough until it is about a 1/4 inch thick circle.  Set the first circle into the pie plate.  Pour the filling into the crust lined pie plate.

dinner Loving Leftovers Turkey Pot Pie

Top with remaining crust.  Trim the edges and crimp the two crusts together.  Make 2-3 slits in top of the crust.  Brush with egg wash and sprinkle with sea salt.

dinner Loving Leftovers Turkey Pot Pie

Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Filed Under: Dinner Recipes For Kids, Featured, Holidays, Kid Favorite Recipes Tagged With: , , ,

Stuffed Acorn Squash

October 14, 2011 By Alex aka Ma, What's For Dinner 7 Comments

This is a fun way to get kids to try new flavors.

Try them in an interesting festive package.

It’s also better for the body…

Get the same flavors as a traditional sausage stuffing, but with less fat and with healthier starch options.  Whole Wheat Bread, Brown rice, or Quinoa.

baking with kids Stuffed Acorn Squash

WHAT YOU NEED:

2 teaspoons extra virgin olive oil (plus a smidge for brushing)

½ pound lean ground turkey

pinch of sea salt

½ teaspoon paprika

1 teaspoon fennel seed

½ teaspoon anise seed

½ teaspoon black Pepper

½ teaspoon crushed red pepper

1 cup chopped sweet onion

1 cup diced celery

1 tablespoon dried sage

½ tablespoon dried rosemary

1 teaspoon dried thyme

1 macintosh apple, cored and chopped

½ cup dried cranberries

½ cup orange juice

2 cups Low sodium chicken stock

1 cups Quinoa

3 acorn squash

parsley

S&P

WHAT TO DO:

Preheat your oven to 375.

In a large stock pot heat 1 t olive oil over medium high heat.  Add turkey and cook until no longer pink.  Add in sea salt, paprika, fennel seed, anise seed, and pepper.

Cook for 2-3 minutes and let the spices work into the turkey.

Next add in your chopped onions and celery, give it a good stir and add in your sage, rosemary, and thyme.

Let it cook for 5-8 minutes so the vegetables can soften a bit.  When the veggies have softened toss in your apples, cranberries and orange juice.

Reduce heat and let it simmer until your quinoa is cooked.

Heat a medium saucepan over high heat.  Bring your chicken stock to a boil and add in your quinoa and cover.

Reduce heat to low and simmer, covered, for 15 minutes.  When you quinoa is done add it to your stuffing mixture and mix well.

Cut each one of your acorn squash in half.  Place them cut side up into a baking dish.  You may need two baking dishes, depending on the size of your squash.

Brush each cut side with a touch of olive oil and sprinkle with S&P.  Mound your stuffing mixture into the center of each squash.  Cover with a tin foil tent bake on 375 for 30 minutes.  Remove tin foil and bake for an additional 5-10 minutes.  Serve.

Want to make it vegetarian?  Leave out the turkey!

 

 

Filed Under: Baking Recipes For Kids, Featured, Healthy Recipes For Kids, Healthy Side Dish Recipes For Kids, Kid Favorite Recipes Tagged With: , , , , ,

Back to School Week – Totem Poles

September 9, 2011 By Alex aka Ma, What's For Dinner 13 Comments

Brady is not a huge fan of the bread on the sangies.

I’d make them for him but he always just strips off the meat and eats it plain.

He loves roll ups so I came up with a new way to serve him lunch…

Voila, the Totem Pole…

featured Back to School Week Totem Poles

 

WHAT YOU NEED:

8 slices deli turkey

8 slices deli ham or salami

12 1 inch cubes cheese (any variety)

8 whole yellow cherry tomatoes

1 apple cubed

4 chopsticks

WHAT TO DO:

Lay out your turkey and ham in two piles on a cutting board.  Cut each pile into 4 even long slices. Lay out the rest of your ingredients around your cutting board so you can build your totem poles in a little assembly line.  You have 1 set of strips of turkey and ham to work with for each totem pole.

 

Take your first chopstick and push a tomato down over one end.  Slide it all the way down leaving about 1 ½ inches from the bottom.  Then slide down an apple followed by a piece of cheese.  Take the first set of turkey strips, roll them into a pinwheel shape and push the chopstick through the meat.  Then add another apple, a piece of cheese, etc.  Do the same pinwheel process with the first set of ham and add it to the chopstick followed by a piece of cheese, apple, and finally top it off with a tomato.  Repeat process for other totem poles.

 

Serve these with veggie chips or some couscous cooked up quick with chicken stock…Yummy!

 

Noteworthy Nugget:  You can get creative with these totem poles and give them faces by adding peppercorns for eyes or even using condiments like mustard to draw on faces.  Your kids will get a huge kick out of them.


 

Filed Under: Featured, Healthy Recipes For Kids, Kid Favorite Recipes, Lunch Ideas For Kids Tagged With: , , , , , , , ,

Back to School Week – Chicken Roll Ups

September 7, 2011 By Alex aka Ma, What's For Dinner 11 Comments

I know the school year is just starting…

But I love to start things off with a bang when it comes to lunches.

This is my boys favorite…

So I decided it needed a little bloggie love.

Check out these delicious chicken sammies!

 

featured Back to School Week Chicken Roll Ups

Chicken Rolls Ups

WHAT YOU NEED:

4     whole Spinach sandwich wraps
1      cup Cooked white rice
1      cup Grilled chicken thinly sliced
½    cup Carrots thinly sliced
½    cup Red peppers thinly sliced
½    cup Alfalfa sprouts
½    Avocado sliced
Mayo or mustard (for sticking)

WHAT TO DO:

Lay out the wraps on your cutting board. Spread just a thin layer of mayo or mustard over the wrap to help everything stick.

Lay half of the rice down into the center of one of the wraps and press it out so it thinly covers the center of the wrap. Do the same for the second.

Evenly distribute your chicken between the two wraps laying it in an even row over the rice. Be sure to keep it in a single line.

featured Back to School Week Chicken Roll Ups

Follow suit with your carrots, red pepper, sprouts and avocado. Now fold in the right section of your wrap over the ingredients and slightly pull then back toward you, then continue to roll over and make your self a tube.

Cut your tube into sushi roll looking slices.

You can cut them straight or on an angle then arrange them on a plate. Serve these with edamame or even edamame chips! You’ll have your kids yelling Arigato.

If you don’t have spinach wraps you could use whole wheat ones.

Or, if you have a kid like Brady, you could skip the wrap all together and just roll up your goodies inside a big piece of romaine lettuce!

 

Filed Under: Featured, Healthy Recipes For Kids, Kid Favorite Recipes, Lunch Ideas For Kids Tagged With: , , , , ,

Quick and Easy Pasta Week – Whole Wheat pasta with meat sauce

July 15, 2011 By Alex aka Ma, What's For Dinner 4 Comments

I love this dinner.

It’s quick.

It’s cheap.

It’s delicious.

It’s Whole Wheat Pasta with Meat Sauce

dinner Quick and Easy Pasta Week Whole Wheat pasta with meat sauce

WHAT YOU NEED:

1 box whole wheat pasta

1 T extra virgin olive oil

1 lb ground turkey

1 small onion, diced

2 garlic cloves, chopped

1 jar Francesco Rinaldi ToBe Healthy Garden Vegetable Tomato Sauce

S&P

Chopped basil

Grated Parmesan Cheese

WHAT TO DO:

Heat a large pot of water over high heat.  Once boiling, salt your water and cook pasta to al dente.

Meanwhile, heat a large skillet over medium high heat.  Add your oil to the pan.  Once the pan is hot, toss in your turkey.  Brown the turkey, about 6-7 minutes.

Toss in your onions and garlic and season the mixture with S&P.  Let the veggies cook for about 5 minutes.  Pour in the pasta sauce and mix well.

dinner Quick and Easy Pasta Week Whole Wheat pasta with meat sauce

Let the sauce simmer until your pasta is done.

Add the cooked pasta to the sauce.  Top with basil and parmesan cheese.

Delicious dinner in no time!

Filed Under: Dinner Recipes For Kids, Dinners on a Dime, Featured, Kid Favorite Recipes Tagged With: , , , , , , , , , ,

Pilgrim Roll Ups

November 26, 2010 By Alex aka Ma, What's For Dinner 9 Comments

Gather up all your Thanksgiving dinner leftovers and make a delicious and fun to eat wrap.

Pilgrim Rolls

featured Pilgrim Roll Ups

Prep Time: 15 minutes

What you need:

Leftovers:

Spinach Sandwich Wrap

Turkey cut into bite sized chunks

Stuffing

Cranberry Sauce

Salad

Little bit of mayo or mustard for sticking

What to do:

featured Pilgrim Roll Ups Lay out your wraps in the center of a cutting board.  Spread a bit of mayo or mustard to help your ingredients stick to the wrap.  In the center of your wrap lay out some turkey.  Top with stuffing, cranberry, and leftover salad.  Roll over your sandwhich and slice down the middle.  Perfect for lunch on the go when you take the kids to the mall to find all the shopping bargains on Black Friday.

If Myles Standish had a sandwich shop, this would be a best seller!

Filed Under: Featured, Kid Favorite Recipes, Lunch Ideas For Kids, Recipes For Kids, Vegetable Recipes For Kids Tagged With: , , , , , , ,
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