Turkey Pot Pie

 4 Tbsp butter
1 1/2 pounds turkey breast, fully cooked and cut into bite size pieces
1 cup sliced carrots
1/2 cup sliced celery
1/2 cup chopped yellow onion
1 1/4 tsp salt
1/2 tsp garlic powder
1/2 tsp dried thyme leaves
1/4 tsp black pepper
1/4 cup all purpose flour
1/2 cup heavy cream
1 cup chicken broth
1/2 cup frozen peas
2 tsp parsley
2 refrigerated unbaked pie crusts (Remove from refrigerator 15-20 minutes prior to cooking)

Preheat oven to 425.  Add butter to large skillet.  Once butter is melted, add carrots, celery, onion, salt, garlic powder, thyme leaves and pepper.  Cook for 6-7 minutes until vegetables are softening. Add turkey and cook 3-4 minutes longer or until warmed through.  Add flour.  Stir well, until no dry flour remains.  Slowly stir in cream, then the chicken broth.  Cook until bubbling and thick, stirring often, 3-4 minutes.  Remove from heat.  Stir in peas and parsley.  Let this cook for 30 minutes before filling the pie to avoid a soggy bottom crust.  Fit one pie crust into a deep 9-inch pie plate.  Spoon the cooled filling into the pie crust.  Top with second pie crust.  Seal edges of pie crust together.  Cut 3-4 slits in the top crust to allow steam to escape.  Place filled pie plate on a baking sheet.  Bake for 30 minutes.  Wrap edges of pie crust in foil after first 15 minutes of cooking to avoid burnt edges.  cool 15-30 minutes before serving.

Kell's Kitchen Gourmet Cookies

 4 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 cups butter, melted
2 cups dark brown sugar, firmly packed
1 cup white sugar
2 Tbsp vanilla
2 eggs
2 egg yolks
1 1/2 cup semi sweet chocolate chips
1 cup peanut butter chips

Preheat oven to 320.  Grease cookie sheets.  Combine flour, baking soda and salt in one bowl and stir together.  In another bowl, cream melted butter and both sugars until well blended.  Beat in the vanilla, egg, and egg yolk until the consistency is light and creamy.  Mix in flour, baking soda and salt from the other bowl until well blended.  Add chocolate and peanut butter chips.  Mix until well combined.  Drop spoonfuls onto prepared cookie sheets about 2 inches apart.  Bake 15-18 minutes or until golden brown.  Let cool completely.  

Five Cheese Ziti Al Forno

1/2 pound ziti pasta

1 pound italian sausage

1 (24 oz) jar marinara sauce

1 (15 oz) jar alfredo sauce

8 oz pkg shredded italian blend cheeses

15 oz tub ricotta cheese

1/2 cup italian seasoned panko bread crumbs

3/4-1 cup grated parmesan cheese

3 Tbsp butter, melted

2 garlic cloves, minced

**Add finely chopped kale to sauce to up the nutrition a little**

Preheat oven to 375.  Grease 13x9 dish.  Bring large pot of lightly salted water to a boil.  Cook pasta 1 minute less than directed on pkg.  Drain pasta and transfer to a large bowl.  While pasta is cooking, brown sausage and drain fat.  Add marinara, alfredo, sausage, 1 1/2 cup italian blend cheeses, and ricotta cheese to pasta. (Add kale at this time if you are using).  Toss to combine.  Transfer pasta mix to prepared dish.  Top with remining 1/2 cup italian blend cheese.  For topping, in a small bowl, stir together panko, parmesan, melted butter and garlic.  Sprinkle over pasta mixture in baking dish.  Bake until hot and bubbly and top is golden brown, about 30 minutes.  Let stand 10 minutes before serving.  

Serves 4

Skillet Pierogi with Sausage and Broccoli

3 Tbsp EVOO

1 pound sweet italian sausage

1 pound frozen pierogi, potato and cheese

1 small onion, halved and sliced

1/2 tsp oregano

Salt and pepper

12 oz frozen broccoli florets

1 red bell pepper, sliced

2 cloves garlic, minced

1/4 cup grated parmesan cheese

Heat 1 Tbsp EVOO in skillet.  Add sausage and cook, breaking it up into small clumps, until browned and cooked through, about 8 minutes.  Remove to large plate, leaving the drippings in pan.  Add pierogi to the pan and cook, turning, until browned and heated through, about 5 minutes.  Remove to the plate with the sausage.  Add onion, oregano, and big pinch of salt and pepper to the skillet.  Cook, stirring, until the onion is softened and just beginning to brown, about 3 minutes.  Push to one side of the skillet; add 1 more Tbsp oil and broccoli to the open side.  Season broccoli with salt and let cook, undisturbed, until it starts to brown in spots, 2-3 minutes.  Stir broccoli into onion and cook until broccoli is bright green and crisp-tender, 5 minutes.  Add bell pepper to the skillet and cook until just softened, about 2-3 minutes.  Return sausage and pierogi to the skillet and add garlic and remaining 1 Tbsp oil.  Cook, tossing, until well combined.  Season with salt and pepper and stir in Parmesan.

Serves 4

Sheet Pan Shrimp Fajita Tacos

1-pound mini bell peppers, sliced into thin rounds

1 cup halved and thinly sliced red onion

1 serrano pepper, sliced into thin rounds

4 Tbsp EVOO

2 tsp salt

1 tsp freshly ground black pepper

1 1/2 pounds peeled, deveined, tail off shrimp

2 tsp chili powder

1 tsp garlic powder

1 tsp smoked paprika

1/2 tsp ground cumin

1 tsp oregano

Zest of 1 lime

For serving: flour tortillas, avocados, cilantro, salsa, lime wedges, shredded cheese, sour cream

Preheat the oven to 425. Line a sheet pan with parchment paper.  Place the sliced bell peppers, onion, and serrano on the prepared sheet pan.  Drizzle with 2 Tbsp oil, 1/2 tsp salt, 1/2 tsp pepper and toss until well combined.  Spread into an even layer and par cook until softened, about 10 minutes.  Pat the shrimp very dry and place in a bowl.  Add remaining 2 Tbsp oil, 1 1/2 tsp salt, 1/2 tsp pepper, chili powder, garlic powder, smoked paprika, cumin, oregano, lime zest and toss until well combined and shrimp is evenly coated.  Set aside until veggies have par cooked.  Remove the veggies from the oven and add shrimp to the pan.  Toss until just combined and spread into an even layer.  Place back in oven and continue to roast until shrimp is cooked through, about 10 minutes.  

To assemble the tacos, place tortillas in a dry stainless-steel skillet over medium heat and cook for about 30 seconds on each side.  Fill flour tortillas with shrimp/pepper/onion mix and remaining desired ingredients.

Serves 4

Mustard Marinated Flank Steak and Arugula Salad

Steak:
1.5 pounds flank steak
3 Tbsp EVOO
2 garlic cloves, minced
2 Tbsp lemon juice
1 Tbsp honey dijon mustard
2 Tbsp coconut aminos (or soy sauce)
1/4 tsp cayenne pepper
1 1/2 tsp salt
1/2 tsp black pepper

Salad:
2 Tbsp EVOO
2 Tbsp lemon juice
1 tsp honey dijon mustard
1 Tbsp rice wine vinegar
1 small shallot, thinly sliced
Salt and pepper, pinch
4 cups arugula
1 cup halved cherry tomatoes

For the steak marinade: In a baking dish, add EVOO, garlic, lemon juice, mustard, coconut aminos, and cayenne and whisk to combine.  Set aside.  With a meat mallet, tenderize the steak by pounding it 30-40 times.  Season with salt and pepper.  Place tenderized steak in marinade and flip back and forth to evenly coat.  Cover and let marinate for 20 minutes at room temperature or up to 24 hours in the fridge.

For the salad dressing: In a small bowl, add EVOO, lemon juice, mustard, vinegar, shallot, salt and pepper.  Whisk to combine. 

Cook steak as desired, grill or pan fry.  Cook about 4-5 minutes per side.  Adjust timing to your desired level of doneness.  Let it rest for 10 minutes before slicing.  

In a large bowl, mix arugula and cherry tomatoes.  Drizzle with vinaigrette and mix.  Slice steak and place on top of salad.

No Bake Chocolate Cookies (higher protein)

 1/4 cup butter
3/4 cup sugar
1/3 cup maple syrup
5 Tbsp dutch processed cocoa powder
1/3 cup plus 2 Tbsp oat milk
2/3 cup creamy natural peanut butter
1 Tbsp vanilla
1/4 tsp salt
2 1/2 cups high protein old fashioned rolled oats (I use Kodiak brand)
1/2 cup semi sweet chocolate chips or chunks
Flaky salt

Chopped peanuts, if desired

In saucepan, over medium-low heat, add butter, sugar, maple syrup, cocoa powder, and oat milk.  Whisk, allowing butter to melt slowly, until there are no lumps, 1-2 minutes.  Continue to cook for about 8 minutes, whisking often.  Once the mixture is simmering, whisk constantly and cook for about 1 minute or until sugar is completely dissolved.  Reduce heat to low.  Add peanut butter and vanilla.  Whisk until smooth and combined.  Mixture should be thick and fudgy.  Remove from heat.  Add salt and oats, stirring vigorously until combined.  Mixture should be looser than cookie dough. It will set up in the freezer.  Set aside for about 5 minutes, allowing the oats to soak up some of the chocolate mixture.  Using a large spoon or cookie scoop, spoon mixture onto a parchment lined baking sheet.  Top with chocolate chips, pressing them into the surface of the cookies, and sprinkle with flaky salt (and peanuts if desired).  Transfer to the freezer for at least 30 minutes to set. Once the cookies have set, remove from baking sheet and store in airtight container in the refrigerator or freezer.

King Ranch Casserole

 2 Tbsp EVOO
1 red bell pepper, finely diced
1 cup finely diced yellow onion
1 cup seeded and finely diced poblano pepper
1/4 cup seeded and finely diced jalapeno pepper
1 cup finely diced mushrooms
2 tsp salt
1 tsp black pepper
4 cups chopped COOKED chicken
2 garlic cloves, minced
1 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp ground cayenne pepper
2 Tbsp flour
1 cup chicken broth
1 can diced tomatoes and green chiles
1 can (4 oz) diced green chiles
5 oz plain greek yogurt

8 (6 inch) round corn tortillas, halved and sliced into 1/2 inch strips
2 Tbsp lime juice
2 cups shredded cheddar cheese
Cilantro for garnish, if desired

Preheat oven to 400.  Heat oil in large deep OVEN SAFE skillet over medium heat.  Add bell pepper, onion, poblanos, jalapenos, mushrooms, salt and pepper.  Cook, stirring, until veggies are tender, about 5 minutes.  Add chicken, garlic, cumin, oregano, and cayenne pepper.  Stir to combine.  Sprinkle in flour and stir until well combined.  Cook about 2 minutes more lightly toasted the flour.  While stirring, slowly pour in broth until it is well incorporated.  The mixture should be thick.  Reduce heat to low.  Stir in can of diced tomatoes and green chiles, green chiles, and yogurt until well combined.  Top with corn tortilla strips, lime juice, and 1 cup cheese.  Gently fold into mixture until well combined.  Spread into an even layer and sprinkle the top with the remaining 1 cup of cheese.  Transfer to oven and bake until the cheese is melty, bubbly, and lightly browned, about 15-20 minutes.  Remove from the oven and let rest for 5-10 minutes for the sauce to cool slightly.  Garnish with cilantro if desired.

Serves 4

Chicken Fajita Pasta

 1 Tbsp chili powder
1 Tbsp cumin
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/2 tsp oregano
1 pound boneless, skinless chicken breasts, cut into bite size pieces
1 Tbsp EVOO
1/2 red onion, cut into 1/2 inch wedges
2 cloves garlic, minced
1 cup chicken broth
2 cups water
1/2 pound penne pasta (or other medium length tube pasta)
2 bell peppers, thinly sliced
1/3 cup whipping cream
1 cup salsa
2 cups shredded mexican 4 cheese blend
Chopped fresh cilantro

For spice blend, combine chili powder, cumin, salt, onion powder, garlic powder and oregano in a small bowl.  Sprinkle half of the spice blend over uncooked chicken.  Heat EVOO in large pot (or deep skillet) over medium high heat.  Cook chicken, stirring occasionally, until lightly browned, 5-6 minutes.  Transfer to a plate.  Chicken will not be cooked fully at this point.  Add more oil to pot if needed.  Cook onion and garlic, stirring frequently, until softened, 2-3 minutes.  Add broth and use a wooden spoon to scrape any browned bits from bottom of pot.  Stir in water and pasta.  Add chicken and peppers and bring to a boil.  Make sure all pasta is submerged in liquid to cook.  You may need to add water (1/4 cup at a time) to ensure all pasta is covered, but don't go overboard adding water.  Reduce heat to low and simmer gently, covered and stirring occasionally until pasta is cooked through, about 15 minutes.  Stir in remaining spice blend, cream and salsa.  Add cheese and stir until melted.  Sprinkle with cilantro.

Serves 5

Coconut Chickpea Curry

 2 Tbsp EVOO
1 yellow onion, chopped
3 cloves minced garlic
1 Tbsp minced ginger
2 Tbsp thai red curry paste
1 can (14 oz) can unsweetened coconut milk, shaken well
1 cup vegetable broth
1/2 tsp salt
2 (15 oz each) cans chickpeas, rinsed and drained
5 oz baby spinach, rinsed
1 Tbsp lime juice
2 cups cooked rice
1/2 cup coarsely chopped crunchy roasted edamame, sea salt or sriracha flavored (The Only Bean brand is what I use) **substitutes - toasted cashews, toasted peanuts, toasted almonds
Toppings:  chopped fresh cilantro, lime wedges, toasted naan

Heat oil in large skillet.  Cook onion, stirring frequently, until softened, about 4 minutes.  Add garlic and ginger to skillet; cook, stirring constantly, until fragrant, about 1 minute.  Add curry paste; cook, stirring constantly, until slightly darkened and vegetables are coated, about 1 minute.  Stir in coconut milk, broth and salt.  Increase heat to med-high and bring to a boil.  Stir in chickpeas.  Reduce heat to medium and simmer, stirring occasionally, until slightly thickened, 15-20 minutes.  Remove from heat and add spinach; stir until wilted, about 1 minute.  Stir in lime juice.  Divide rice among 4 bowls; spoon curry over rice and sprinkle with edamame, cilantro and serve with lime wedges and naan.

Serves 4