Turkey Pie

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Transforming leftovers into a completely different dish is something I enjoy. I admit eating the same leftovers can be a little boring.  On Christmas Eve there was an abundance of leftovers and one of the things leftover was a turkey. Since there wasn’t much turkey leftover at Thanksgiving, I decided to whip up a quick turkey pie for dinner and to put one into the freezer to have another night within the next couple months.
My go to turkey pie recipe is something my mother always made. We like to keep it simple because sometimes simplicity is its best. Growing up whether my mother made our turkey pies or purchased them we’ve always had pies that didn’t have a bottom crust to them  The great part is this recipe takes under 10 minutes to put together and then it’s into the oven or freezer.
Serves 5. 8 Points Plus Values.
Ingredients:
  • 9 oz. cooked turkey breast, without skin, cut into small chunks
  • 1 can diced peas and carrots
  • 1 ½ cans (roughly 2 cups) of Campbell’s turkey gravy (I prefer Campbell’s because it’s nice and thick in consistency)
  • 1 Pillsbury Pie Crust (whole round sheet)
Preheat oven to 350 degrees.
Remove pie crust from the refrigerator and let sit out at room temperature for a few minutes.
In a round disposable metal pan or round metal pie pan toss together turkey, peas & carrots and canned turkey gravy.  When the mixture is well combined, unroll pie crust and gently place over the filling. Gently fold the outer edges in to create a crust.
Cut 2 slits into the top of the pie to help the steam escape.
Place into the oven and bake for 30-40 minutes until the crust is nice and golden brown.

Tortilla Pizzas

Pizza is undoubtedly one of my favorite foods. I’ve made pizza like this for myself in the past, but on the night I made these, I was glad I had tortillas on hand. Why? Well, I purchased the wrong prepared pizza crust (I wanted the thin crust but bought regular crust) so I made a pizza for my boyfriend and made a “point comfortable” pizza for myself – or rather TWO pizzas! The only thing I was missing was the classic thick pizza crust, but nonetheless the flavor was there and that’s all that matters!
Making tortilla pizza is truly simple and they can be versatile depending on the flavors you’re looking for. I’ve used bell peppers, onions, banana peppers, turkey pepperoni, turkey sausage and hamburger. This time around I used fresh bell pepper, fresh red onion, and turkey pepperoni. I garnished it wit a sprinkle of oregano and a tiny dash of garlic powder.
I used ¼ cup of Barilla Traditional Pasta Sauce on each tortilla round and split 1/3 cup Kraft fat free shredded mozzarella over each tortilla, then doctored up with my pepperoni and veggies.
The greatest part? Both pizzas were only 6 points plus values.
QUESTION:
Do you like homemade lower point/calorie stabs at pizza?

Trashy Taco Soup


I first stumbled upon this recipe after reading over a post on Emily Noel’s blog.  My initial thought was what on earth is this trashy taco soup?  After reading over the general gist of the recipe (see original recipe here), I decided to throw the recipe into Recipe Builder to see how many points a serving would be. I tend to be a bigger fan of stews and since this was said to be on the thicker side I was all on board.  Going through the ingredients I had on hand, I decided I would switch the recipe up just a tad and I have to say, I LOVED the end result.  It was filling, delicious and the possibilities are undoubtedly endless because it can be switched up to cater to any craving one may be having.  Here’s how I switched up mine just a bit:

Serves 8. 1 cup serving. 6 points plus values.
Ingredients:
          1 pound 93% lean ground turkey (or if you prefer 93% ground beef)
          1 medium onion, diced
          1 tablespoon minced garlic
          14.5 oz canned diced tomatoes
          10 oz. Rotel diced tomatoes & green chiles – original
          15 oz. canned black beans, drained and rinsed
          15 oz. canned small red beans, drained and rinsed
          15 oz canned corn, no salt added
          15 oz. canned tomato sauce
          1 envelope McCormick Taco Seasoning
          1 envelope Hidden Valley Ranch  dip
          Trader Joe’s 21 Season Salute (or hamburger seasoning) – Optional
In a non-stick skillet over medium heat, cook together your ground meat, onion and garlic.  Season with 21 Season Salute or hamburger seasoning (if wanted).  Cook until onions are translucent and ground meat is cooked completely.
Transfer meat mixture to a Crock pot (or if you wish to cook it on the stove, transfer your meat to a soup pot).  Add in beans, Ro-tel tomatoes, diced tomatoes, black beans, red beans, corn, tomato sauce, ranch seasoning, and taco seasoning.  Mix together ingredients.

Set crock pot onto low, cover and cook for 6-8 hours.  45 minutes before serving I turned the crock pot off to allow the mixture to cool and thicken up just a tad.