Use up Those Turkey Leftovers with this Homemade Pot Pie!

instead of chicken, I am using Turkey. It is the leftover turkey carcass boiled for about 15 minutes, then the meat is picked off the bones very easily. add vinegar to bring out the calcium in the poultry bones. Also would work with a chicken carcass, or canned chicken. I wanted to make sure I found a homemade crust recipe, since I forgot to buy the crust when I was at the grocery .... just a few minutes ago! Grrrr....

COUNTRY CHICKEN POT PIE (HOMEMADE CRUST)


Chicken:

1 pound skinless, boneless chicken breast halves - cubed
1/3 cup oil (olive or vegetable)
1 tsp minced garlic
¼ tsp onion salt
¼ tsp black pepper


Crust:

1 cup flour
2 tsp. baking powder
½ tsp. ground sage
2 tbsp. butter (separate)
1/8 tsp. salt
1/3 cup milk


Filling:

1/2 cup chopped onion
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1 can cream of chicken or cream of mushroom soup, condensed
½ tsp. celery seed
1/8 tsp. black pepper
1/8 tsp. salt
1/8 tsp. garlic powder
1 can (14oz) chicken broth

Preheat oven to 350°F.

Chicken:

In a skillet, place oil, minced garlic, onion salt, black pepper, and 1 lb chicken which has been cubed.
Cook on medium to high heat until cooked through. Drain and leave in strainer for future use.


Crust:

In a large bowl, combine flour, baking powder, ground sage, salt, cold butter, and milk. Form into a ball, roll out.
Using skillet from the chicken, add carrots, celery, and onion. Pour in enough broth to cover the vegetables. Set left over broth aside for future use.

Bring to a boil, reduce heat and simmer for 10-15 minutes.

In the same bowl used to prepare the crust, combine chicken, carrots, onion, celery, frozen peas, condensed soup, celery seed, pepper, salt, garlic powder. Add left over chicken broth until the desired consistency is reached.

Lightly grease a 9”x9“dish. Place mixture in bottom. Place crust on top and brush with egg whites or butter.

Bake in preheated oven for 30 to 35 minutes, or until crust is golden brown and filling is bubbly.

Cool for 10 minutes before serving.


Read more about it at www.cooks.com/rec/view/0,1626,131188-248198,00.html
Content Copyright © 2010 Cooks.com - All rights reserved.

Srsly, how did I miss Deviled Egg Day?

Apparently, November 2nd is National Deviled Egg day.I was notified of this in my lovely HungryGirl.com newsletter. Just looking at this picture makes me want to make deviled eggs . RIGHT . NOW . Srsly. So of course, I had to share it! Yummy deviled eggs with all the taste and none of the nasty fats or sugars! YAY!

Devilish Eggs PER SERVING (4 pieces): 79 calories, 1.75g fat, 403mg sodium, 6.25g carbs, 1g fiber, 2.5g sugars, 9.5g protein -- POINTS® value 2* Deviled eggs are no longer a fatty no-no. This recipe will have you churning out creamy, delicious eggs in no time. Ingredients: 2 cups roughly chopped orange cauliflower (or alternative below) 1/4 cup fat-free mayonnaise 3 wedges The Laughing Cow Light Original Swiss cheese, room temperature 1 tbsp. sweet relish, patted dry to remove moisture 2 tsp. minced shallots 1 1/2 tsp. yellow mustard Salt and black pepper, to taste 10 hard-boiled eggs, chilled Optional topping: paprika Directions: Place cauliflower in a large microwave-safe bowl with 1/3 cup water. Cover and microwave for 6 - 8 minutes, until cauliflower is soft. Once bowl is cool enough to handle, drain any excess water from cauliflower. Lightly mash cauliflower, and then place in a blender. Add mayo and puree until just blended, not smooth. Do not over-blend. In a mixing bowl, combine cauliflower mixture with cheese wedges, relish, shallots, and mustard. Stir until smooth. Season mixture to taste with salt and pepper. Refrigerate for at least 1 hour. When ready to serve, halve eggs lengthwise and remove yolks. Evenly distribute cauliflower mixture among egg white halves and, if you like, top with paprika. Eat up and enjoy! MAKES 5 SERVINGS HG Alternative! This recipe calls for orange cauliflower. If you can't find it, use regular cauliflower. But add a drop of yellow food coloring to the mixture if you want your Devilish Eggs to look like the real thing.

have you seen this? Fullbar

Fake FullBar Recipe and Other Hints for Weight Loss.
The first time I saw this commercial, I thought I was tripping. They are really trying to sell something so obvious. It's like a rice krispie treat you eat BEFORE your meal to stop you from eating so much.

Duh.

Other things I have tried is a couple of Shredded Wheat Cereal pieces (not flavored) and a bottle of water before food. The science is simple: anything you eat, bread or pasta or flour or wheat, will swell up in once water hits it. Same thing happens in your stomach.


People getting rich from the obvious :) lol
Try reading this article for a lot of ideas and other tips regarding the full bar and it's concept.

---

Homemade Sugar Scrub Recipe

Make your own !

There is no need to spend on pricey bath products. You can save money by making your own body scrub.

Just put 1 cup sugar in an airtight container; pour in enough olive oil to cover. Add a few drops lemon or orange extract and stir. This homemade scrub will keep your skin soft and smelling fresh.

There are a lot of variations, such as adding scented oils, etc. Get creative! Then, send me your recipe variations!

a foray into homemade cooking...

Im usually the LAST person who will take the time to make something from scratch. So today when I discovered that we had a full box of Jiffy mix, i got a little crazy.
I followed a recipe in my FREE Jiffy cookbook to make some cinnamon rolls. I added my own variety to the second batch, using some heated-up apple preserves, cinnamon, sugar & butter.
omg delish.
so then I thought about what I may be able to make for dinner with my Jiffy mix. I decided on a pot pie, pocket-type of casserole.

I mixed the Jiffy mix to biscuit directions (on the box). Then I flattened an approx 4x5" rectangle. I then put two heaping spoonfulls of the filling :: (Cream of Mushroom, Frozen Spinach, a Can of Corn, some Precooked grilled chicken, and garlic and other spices). I then put a top layer of biscuit mixture and squoze the edges with my fingers to create a completely closed pocket. (Be sure to leave a little opening so that your fillings don't burst out). I then cooked it in a preheated oven for around 30 minutes and it turned into a very impressive first attempt! I also added some Panko Breadcrumbs in the mixture, and halfway through cooking, some melted butter on top and a sprinkle of more breadcrumbs.

Some hot sauce or tomato sauce could be added for variations.
I gotta say, I'm proud of myself!

If you try this recipe, let me know! And also if you have variations you can submit that too :)

My Awesome Homemade Chips (using only ingredients from the Dollar Tree!)

Finished Product ~ Homemade Pepper & Parmesan Tortilla Chips!

I made these chips on a whim today, because I had some flour tortillas that were about to expire.



These tortillas come about 20-25 a pack and are available at The Dollar Tree for (you guessed it!) one dollar! These are also useful for wraps, burritos and soft tacos on Taco night.
Everything used in this recipe can be obtained at your local Dollar Tree:


The Olive Oil (and the bottle it is in), Black Pepper Grinder and Seasoning Salt, and even the pizza cutter (and the cookie sheet i used to cook them on!)...all of it! Dollar Store finds.

Now for the Recipe:



6-8 Tortillas

Cut with pizza cutter into half, then half again, then one more time. Then cut the pieces into chip sized pieces.

In a bowl or square tupperware container, drizzle Olive oil on the bottom

Grind some Pepper, and a couple of dashes of seasoning salt.

begin to lay your tortilla pieces flat. When that layer is finished, drizzle more olive oil, more pepper, more seasoning salt. Repeat until all tortilla pieces are done.

Take a fork and stir it all together, ensuring that all pieces are well coated.

Lay the pieces on a cookie sheet in a single layer.

put in oven at 400-425

if the tortillas fall apart, this is even better because you will end up with chips of varying sizes and thicknesses.

Cook until golden brown, approx. 8 minutes.

Remove from cookie sheet and put on plate to cool. Sprinkle with parmesan cheese.

Serve and Enjoy!