Cooking for the Whole Bunch
For those of you staying at home and in charge of feeding the “whole” bunch, I thought I would share some healthy recipes that will feed a few extra mouths! If you don’t have the extra folks with you, then freeze half for later; we may be enjoying this new togetherness for a while!!!
Big thanks to our local grocery store for keeping the lights on and the doors open! If all goes well the local Farmers Markets and Roadside stands will be able to join them soon!! Shop Local!!
Stove Top Turkey Pot Pie
- 1 sheet frozen puff pastry, thawed
- 1 large egg, lightly beaten
- 4 oz. reduced-fat cream cheese, at room temperature
- 1 lemon
- ¾ c. low-fat sour cream
- 1 tbsp. Dijon mustard
- 1 tbsp. fresh thyme leaves
- Kosher salt and pepper
- 2½ c. shredded leftover turkey or rotisserie chicken
- 3 oz. Swiss cheese, coarsely grated
- 3 oz. leftover sliced ham or thick-sliced deli ham, torn into ½- inch pieces (about ½ cup)
- 2 scallions, finely chopped
- ½ c. fresh flat-leaf parsley, chopped
- Heat oven to 425° F and line a large baking sheet with parchment. Unfold the pastry and cut into a 9 to 10-inch round. (Reserve pastry trimmings for another use.) Transfer to the prepared pan. Brush with the egg and bake until puffed and golden, 18 to 22 minutes.
- Meanwhile, squeeze 2 tablespoon juice and grate 2 teaspoon zest from the lemon. In a 9- to 10-inch skillet, heat the cream cheese, lemon juice and 2 tablespoon water over low heat until melted and smooth. Stir in the sour cream, mustard, thyme, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Fold in the turkey, Swiss cheese, ham, scallions, and parsley and cook until heated through, about 3 minutes.
- Top with puff pastry.
Slow Cooker White Chicken Chili
- 1.5 lbs. (3 medium) boneless and skinless chicken breasts
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tbsp. oil (I use avocado oil)
- 3 cups chicken broth, low sodium
- 2 × 15 oz. cans (3 cups) great Northern beans, drained and rinsed
- 2 cups corn
- 4 oz. can diced green chiles
- 1 tsp. cumin
- ½ tsp. oregano
- ½ tsp. chili powder
- 1/8 tsp. cayenne pepper
- 1 tsp. salt
- Ground black pepper, to taste
- Small bunch of cilantro, finely chopped
- ½ cup plain or Greek yogurt, fat 2%+
- 1 lime, juice of
- Tortilla chips, avocado, more yogurt, limes, for serving
- Preheat large ceramic non-stick skillet on medium-high heat and swirl oil to coat.
- Add garlic and onion, sauté for 3 minutes, stirring occasionally.
- Add cumin, oregano, chili powder, cayenne pepper, salt, and pepper and cook for 30 seconds, stirring constantly.
- In a small bowl, add about 1 cup of beans and mash with a fork. It helps to thicken the chili.
- Transfer to slow cooker along with broth, mashed and whole beans, corn, green chiles and chicken breasts.
- Cover and cook on Low for 6 hours or on High for 3 hours.
- Remove chicken and shred. Return chicken to the crockpot along with lime juice, cilantro, and yogurt.
- Stir and serve warm with your favorite toppings like tortilla chips, cheese, more cilantro, and lime.
Buffalo Turkey Joes
- 2 lbs. extra lean ground turkey
- 2 celery ribs, diced
- 1 medium onion, chopped
- 1 medium carrot, grated
- 3 garlic cloves, minced
- 1 (8 oz.) can tomato sauce
- ½ cup chicken broth
- ¼ cup Louisiana-style hot sauce (my favorite is always Frank’s)
- 2 tablespoons brown sugar
- 2 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon pepper
- 8 hamburger buns, split
- Crumbles Blue Cheese, optional
- Cook the first five ingredients in a Dutch oven over medium heat until turkey is no longer pink. Stir in the tomato sauce, chicken broth, hot sauce, brown sugar, vinegar, Worcestershire sauce and pepper, heat through.
- Serve on split buns and crumble with cheese if desired.
Yummy Cauliflower Mac and Cheese
- 1 head cauliflower
- 4 medium carrots
- 1 c. unsalted vegetable broth
- ¼ c. reduced-fat cream cheese
- 1 tsp. Dijon mustard
- 1 pinch cayenne (ground red) pepper
- ¾ c. White Cheddar cheese
- ½ tsp. salt
- ½ tsp. pepper
- 12 oz. elbow macaroni
- 8 oz. small broccoli florets
- 2 medium plum tomatoes
- ¼ c. Parmesan cheese
- Preheat oven to 400° F. Heat 8-quart sauce pot of salted water to boiling on high. Add cauliflower and carrots to boiling water. Cook 15 minutes or until very tender.
- Meanwhile, in blender, combine broth, cream cheese, mustard, cayenne, Cheddar Cheese, salt, and black pepper. With slotted spoon, transfer vegetables to blender. Purée until very smooth.
- Add pasta to same sauce pot of boiling water. Cook half the time that label directs; adding broccoli during last minute of cooking. Drain; return to pot. Stir in cauliflower sauce and half of tomatoes. Spread in 2 1/2-quart shallow baking dish. Top with remaining cheeses and tomatoes.
- Bake 35 minutes or until golden brown on top and heated through.
Protein-Packed Tomato Quinoa Soup
- 1 c. quinoa, uncooked
- 3 tbsp. butter
- 1 tbsp. olive oil
- 2 medium shallots
- 2 clove garlic
- 1 tbsp. fennel seeds (I am not a huge fan of fennel seeds, so you can substitute for a more spicy soup)
- 2 can whole peeled tomatoes
- 2 c. lower-sodium chicken or vegetable broth
- ¼ c. roasted salted pepitas (pumpkin seeds)
- 1 tbsp. snipped fresh chives
- ½ tsp. crushed red pepper
- Cook quinoa as label directs.
- In 4-quart saucepan, heat butter and oil on medium until butter melts. Add shallots, garlic, and fennel seeds (or cumin). Cook 4 to 6 minutes, or until vegetables begin to soften, stirring occasionally. Add tomatoes and broth. Heat to simmering on high. Simmer 15 minutes, stirring occasionally. With immersion or regular blender, purée mixture until smooth. Reheat soup if necessary.
- In medium bowl, combine cooked quinoa, pepitas, chives, and red pepper. Serve soup topped with quinoa mixture.
Korean Beef and Quinoa Bowls
- 1 cup uncooked Quinoa (I like to buy it the easy boil in bags, you can always cook extra for added protein)
- 1 lb. ground beef
- 1 large onion, diced
- 1–2 inch fresh ginger, minced (or ½ tsp. ground ginger)
- 2 large garlic cloves, minced (or 1 tsp. ground garlic)
- 1 tbsp. oil
- 1 bell pepper, diced
- 2 medium zucchini, diced
- 1 small eggplant, diced
- 4–5 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 3 tbsp. maple syrup or honey
- Ground black pepper, to taste
- Pinch red pepper flakes
- 4 green onion sprigs, finely chopped
- Cook quinoa as per package instructions.
- While quinoa is cooking, preheat large deep non-stick skillet on medium heat. Add ground beef and cook breaking into pieces and stirring constantly, for about 5-7 minutes. Drain fat if desired.
- Towards the end of browning ground beef, add onion, ginger and garlic. Cook for 2-3 minutes, stirring occasionally. Remove beef onto plate and return skillet to the stove.
- Swirl oil to coat; add bell pepper and sauté for 3 minutes, stirring occasionally. Add zucchini and eggplant; sauté for another 5 minutes, stirring occasionally. Add soy sauce, maple syrup, pepper and red pepper flakes. Stir and cook for 1 minute.
- Turn off the heat and sprinkle with green onion; stir again. Fluff quinoa with a fork and serve Korean ground beef over it.