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