Turkey Pot Pot

YUM! This was really good! I used a Pillsbury Crust, but I'm thinking if I can learn how to make a decent wheat crust from scratch this would be a healthy recipe!

INGREDIENTS:
1 recipe pastry for a (10 inch) double
crust pie
4 tablespoons butter, divided
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
3 cubes chicken bouillon
2.5 cups water
3 potatoes, peeled and cubed
1 1/2 cups cubed cooked turkey
3 tablespoons all-purpose flour
1/2 cup milk

DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
2. Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
3. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.

Wheat Pizza Dough

INGREDIENTS:
1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour


DIRECTIONS:
1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
4. Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Baked Dijon Turkey (Phase 1 South Beach)

Four servings.

Turkey breast fillets (1 to 1 1/4 pounds)
1 tablespoon Dijon or coarse-grained mustard
2 teaspoons lemon or lime juice
1/2 teaspoon bottled minced garlic
1/8 teaspoon black pepper

Preheat oven to 375ºF. Rinse chicken or turkey and pat dry.

In a small bowl, stir together remaining ingredients. Arrange turkey or chicken in a single layer in a glass baking dish. Spread mustard mixture over the top of each piece.

Bake, uncovered, 15 to 20 minutes, or until tender and done.

Mini Greek Meatballs

1 pound extra lean ground beef
1/2 small onion, minced
1/2 cup very finely crumbled feta cheese (measure after crumbling finely with a fork)
2 cloves garlic, minced (I used 2 tsp. minced garlic from a jar)
1 large egg
1 T extra virgin olive oil, plus more for baking dish
1 T dried Greek oregano
4 tsp. red wine vinegar
1/4 tsp. salt (optional, I used a tiny bit of Vege-Sal)
1/4 tsp. fresh ground black pepper
1 tsp. Greek seasoning (optional, I used Penzeys)

Preheat oven to 400. Use a food processor to chop the onion very finely, then drain if it seems like there is a lot of liquid. (In the photo I used red onion, but any onion will work.)

Combine all ingredients in a bowl, then use your hands to mix ingredients.

Lightly oil a 9 X 13 baking dish. Shape meat into 1 tablespoon size meatballs and place on baking sheet. Bake 20 minutes, after which time you will see some liquid oozing out. Turn meatballs and bake 10 more minutes. Turn again, and bakd 5-10 more minutes, until meatballs are well-browned and cooked through.

Meatballs are delicious served with Tzatziki Sauce.

Penne & Chicken

Ingredients

Salt and pepper
2 pint(s) grape tomatoes
1 1/4 pound(s) boneless, skinless chicken breast halves
1 tablespoon(s) olive oil, for chicken
1/4 cup(s) olive oil
1 pound(s) whole wheat penne pasta
2 1/2 ounce(s) packed baby arugula (2 cups)
1/4 cup(s) freshly grated Parmesan cheese, plus additional for serving
1 small garlic clove


Directions

Heat covered 6-quart pot of water to boiling on high. Add 2 teaspoons salt. Cut tomatoes in half and cut chicken into 1/2-inch chunks.
In 12-inch skillet, heat 1 tablespoon oil on medium-high until hot. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add chicken to skillet in single layer; cook 4 minutes or until golden on both sides, stirring once halfway through. With slotted spoon, transfer to plate.
To same skillet, add tomatoes and 1/8 teaspoon salt. Cook 3 to 4 minutes or until tomatoes are soft, scraping up browned bits; stir chicken and any juices on plate into skillet and remove from heat.
Meanwhile, add pasta to boiling water in pot. Cook as label directs, stirring occasionally. Reserve 1/4 cup pasta cooking water. Drain pasta and return to pot, along with tomato mixture.
In blender, puree arugula, Parmesan, garlic, reserved pasta cooking water, 1/4 teaspoon salt, and remaining 1/4 cup oil until smooth. To pot, add arugula mixture, stirring until well combined.
To serve, sprinkle with additional grated Parmesan, if you like.

Steak Marinade

Ingredients

1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried/fresh minced garlic (optional)
Directions

Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Lasagna (totally bad for you and delicious)

1.5 lb ground beef
sliced pepperoni
2 jars Barilla garlic spaghetti sauce
1 large block mozzarella
1 small block cheddar
1 pk sliced munster
1 med tub ricotta cheese
1tb basil
1 box no-boil lasagna noodles

Brown beef. Drain. Add sauce.
Grate block cheese. Combine the 2 shredded cheeses.
Mix basil with ricotta.
Lube large dish with 1 spoonful of sauce.
Spoon ricotta onto noodles - line pan.
1 layer of pepperoni.
1 layer of sauce
1 layer of munster
1 layer of cheese
repeat - you should have 2-3 layers.

Bake at 350 for 50 minutes with foil. Remove foil and bake for an extra 10 minutes.

Serve with a garden salad.