OK, so I would not normally do this, but I have had a couple of people ask me what I have been making for dinner lately. Here is what is on my list for this week - so far. I get my harvest basket of veggies tomorrow which will dictate the rest of the week.
Tonight I am making Turket Pot Pie - using a recipe I have not used before. My old recipe was this (super easy-super fast): cooked turkey breast chopped, 1 bag frozen organic veggies of your choice (I prefer peas, carrots and green bean combo), 1 can condensed cream of broccoli soup, 1 package of frozen pie crust (2 crusts). Combine turkey (or chicken), frozen veggies and soup (do not add any additional liquid to the soup). Line pie pan with crust, fill pie crust with turkey mixture, cover pie with other crust. Seal crust up on the edges and poke vent holes with fork in top crust in a pretty pattern. Bake at 350 for about an hour, until crust is a nice golden brown (you may need to cover edges so they do not burn).
Today I consulted the food network as I do not have cream of broccoli, or cream of anything actually, I stopped buying it because I cannot find it without MSG in it (c'mon Campbell's). And will be using this recipe coutesy of Mr. Bobby Flay (who I really do not ever use, but this one seems good enough and the reviews were all good - side note- whenever getting a recipe off foodnetwork.com or epicurious.com always read the reviews!!!) I am starting with cooked turkey, so skip the first step and I don't have all of the veggies in the recipe so I will be using parsnips, carrots and whatever frozen veggies I can find in the freezer that will work. I am also using store bought crust - judge me if you want - I know I can make it, I just choose not to!
Some time this week I will be making this because it sounds AWESOME (and no, my kids will not eat this, it is for me. I love wasabi peas!). I got the last ingredient that I needed this morning.
Last week I made Parsnip and Apple Soup (after having Tom's at Villa Creek I KNEW what had to be done with the beautiful parsnips in my crisper.) And mine was good, but of course, his was better! (recipe found online) Chicken Chili Verde - a knock off of DB's, Gabrielle's SIL (must give proper credit)...saute onions, garlic, add whole BS chicken breast, submerge in chili verde sauce, bring to a boil, reduce heat simmer until chicken is cooked through, remove chicken and shred or chop, return to sauce add kidney beans and chopped cilantro. Serve with tortillas, shredded cheese and sour cream - even my three year old eats it (she makes tacos just like mommy and daddy!) and VO eats the chicken and the kidney beans. Lettuce wraps - I love the teriyaki and pineapple meatballs from Aidell's. I use these for the lettuce wraps, cook some rice, shred some carrots and jicama (or what ever you have), wash some lettuce leaves and there you go...Asian style tacos.
That is all I can remeber for now. If anyone has any dinner ideas, I am sure we would all love something new to add to the rotation - please share!