Pioneer Woman Leftover Turkey Pot Pie:

The "before baking" picture.
I highly recommend the PW link to Sylvia's Perfect Pie Crust.  Others just pale in comparison.

You can see my system for organizing online recipes in the background:  print out a page and keep it in a 3-ring-binder (ala "Mittens" ;)  )  and on the blog.  

  

Leftover Turkey Pot Pie

1 pie crust (1/2 of Perfect Pie Crust recipe)
1/2 stick butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 cups leftover turkey, light and dark, diced or shredded (or both!)
1/4 cup flour
2 cups low-sodium chicken or turkey broth
splash of white wine (optional)
1 cup heavy cream
Frozen peas (optional)
Fresh thyme, chopped
salt and pepper to taste

Preheat oven to 400 degrees.

Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)
Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.
Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you’d like.) Pour in cream. (May add frozen peas at this point if you’d like.)
Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.
Pour mixture into a casserole dish or deep pie pan.
Roll out crust so that it’s about 1 inch larger than the pan you’re using.
Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.
Bake for 30 minutes or until very golden and bubbly.
Allow to cool for a little bit before serving.

Serve with a large spoon.

Delicious!

"After" photo, post-baking, pre-digging-in.

It's awesome.  Quick, easy, and a great way for me to get my kids to eat tons of veggies! (Well, okay, mostly juts Finn...)

Source:  http://thepioneerwoman.com/cooking/2009/11/quick-recipe-leftover-turkey-pot-pie/

Changes I made:

--  I leave out the cream/milk because I've been dairy free, or kids have been dairy free, for so long that it's just become habit.  It's also fewer calories that way.  :)

--  I add as many veggies as I can/want:  corn, carrots, sweet potatoes, green beans, onions, garlic, celery, etc.  Lots of CSA stuff!

--  With the Sylvia's pie crust recipe, I make one batch for 2 crusts, not 3.  If I make 3 they are too small/thin.

--  I use lots of thyme, but dried, as I rarely have fresh on hand.  LOTS of thyme!

Watercress Beet Salad:

We made this salad for two of our recent family birthday parties.  It's so delicious!  I hate beets, however, so we put those on the side rather than in the recipe.  I guess I'm just a sucker for anything curry.  However, I do love that it has a base of watercress and not boring old lettuce like so many bland salads these days!

I've now made the recipe with both the red wine vinegar and the fresh lemon juice.  I think I much prefer the lemon juice. The red wine vinegar just left too much tartness and we even had to add a little powdered sugar to cut that down.  If you have no lemons (FRESH is important...no canned lemon juice), obviously use the red wine vinegar...just be prepared for more tartness!! :)

Watercress Beet Salad

Curry vinaigrette (for 16 people):

4 cloves garlic

2 tsp. salt

8 tsp. curry powder

2 tsp. fresh ginger, peeled and grated

10 T lemon juice or red-wine vinegar

1 ½ c. olive oil

Salad:  4 bunches beets, scallions, apples, chopped walnuts, 4 bags watercress, 2 cartons crumbled goat cheese

Beets:  Leave 1 inch stems on, rinse, rub with oil, roast in ¼” water at 400 degrees 25-40 min. or until tender when pierced with knife.  Cool, peel, slice, toss with vinaigrette.

Baked chicken and spinach flautas:

I cut mine in half because I was bringing them to a party:

These are awesome!

They are truly easy to do, and can be made even healthier by using low-fat cheese and whole wheat tortillas.

I would highly recommend going the rotisserie chicken route, as it seems to save on time, money, and energy.  One chicken makes a good double/triple batch, although I would X3 or X4 the spinach for sure.  

Spinach cooks down SO much that X3 is at least 3 bags, X4 is 4 bags, etc.  Love it.  :)

Go.  

Right now.

Make these.  

And don't skimp on any of the spices!  Just be sure to wash your hands after cutting those jalapenos! :)

Baked Chicken and Spinach Flautas

Yields 10 flautas
Prep Time: 15 minutes; Total Time: 45 minutes

Baked flautas stuffed with seasoned, shredded chicken, spinach, and cheese are crispy, but don’t have the greasiness of fried versions. 

To shred poached chicken easily, put it into the bowl of a stand mixer fitted with the paddle attachment and mix on medium for 45 seconds. Store-bought rotisserie chicken can be substituted for the poached chicken to save time. 

Ingredients

• 1 pound boneless, skinless Chicken Thighs (about 4)
• 16 ounces Beer
• 2 cups Water
• 1 teaspoon Paprika
• 1 teaspoon Kosher Salt
• 1 teaspoon Garlic Powder
• 1 teaspoon ground Cumin
• 1 teaspoon Chili Powder
• 1 Jalapeno Pepper, minced
• 3 cups Baby Spinach, chopped
• 5 burrito-size Flour Tortillas (9 inches)
• 6 ounces Queso Quesadilla or other melting cheese, shredded
• 1 tablespoon Olive Oil, or cooking spray
• Salsa, for serving

Preparation

1. Preheat the oven to 450*F.
2. Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
3. Pour out all but 1/4 cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
4. Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
5. Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.

Each flauta has approx. 180 calories, 9 grams fat, 6 grams carbs, 1 gram fiber, 18 grams protein

Source:  http://healthy-delicious.com/2012/03/baked-chicken-and-spinach-flautas/