Week of March 8, 2015

Sun - Roast Chicken
Mon - Chicken Pot Pie
Tue - Beef Enchiliadas
Wed - Greek Turkey Burgers (Pampered Chef)

Chicken Pot Pie

1 cup cooked, diced chicken or turkey

1 can cream of chicken soup

1 small bag of frozen mixed veggies or peas and carrots

1 cup cooked, diced potatoes

1 tsp each salt and pepper

2 pie crust rounds (recipe below, or use ready made Pillsbury Pie Crust)

Egg wash: 1 egg and 1 tbsp water beaten together

Preheat oven to 350F. Place 1 pie crust in a 9 inch pan. In a large bowl combine chicken, soup, veggies, potatoes and salt and pepper. When well mixed, spoon into crust. Top with other pie crust round. Cut slits in top crust for venting. Brush top crust with egg wash. Cook for 30 minutes or until crust is golden brown.

 Flaky Pie Crust

2 1/2 cups flour

1 tsp salt

1 tbsp sugar

8 tbsp butter

6 tbsp Crisco shortening

1 tbsp white vinegar

2 tbsp - 1/4 cup water

Using a fork or a pastry blender, mix butter, shortening, salt, and flour together until it looks like small beads. Add vinegar and 2 tbsp water and mix until dough forms. If it is too dry to mix add water, a tbsp at a time until it comes together. Roll into a ball, cover with plastic wrap, and let rest 20 minutes (can be refrigerated for up to 3 days). After resting, roll out into 2 circles for your pie.

Greek Turkey Burgers
INGREDIENTS
1/4 cup plus 2 tablespoons onion, finely chopped, divided1 pound lean (93%) ground turkey1 container (8 ounces) nonfat plain yogurt, divided1/4 cup seasoned dry bread crumbs1 egg white1 garlic clove, pressed1 teaspoon dried oregano leaves, divided1/2 teaspoon salt1/8 teaspoon ground black pepper2 medium tomatoes, sliced6 pita bread rounds6 lettuce leaves

DIRECTIONS
1 For burgers, finely chop onion using Food Chopper. In Classic Batter Bowl, combine ground turkey, 1/4 cup of the onion, 1/4 cup of the yogurt, bread crumbs, egg white, garlic, 3/4 teaspoon of the oregano, salt and black pepper; mix lightly but thoroughly using Pastry Blender.

2 For sauce, stir remaining 2 tablespoons onion and 1/4 teaspoon oregano into remaining yogurt; set aside. 

3 Form turkey mixture into 6 oval patties, 1/2 inch thick. Using Kitchen Spritzer, lightly spray (12-in.) Skillet with olive oil; heat over medium heat 1-3 minutes or until shimmering. Cook patties 10-12 minutes or until meat is no longer pink in center, turning once with Nylon Turner. 

4 Meanwhile, use Ultimate Mandoline to slice tomatoes and cucumber. Cut one third off top of each pita bread to form a pocket. Fill each pita bread with lettuce, tomato, cucumber and turkey burger. Top with reserved yogurt sauce.
Yield: 6 servings of 1 sandwich. Nutrients per serving: Calories 320, Fat 7 g, Sodium 660 mg, Dietary Fiber 2 g
Cook's Tips:
Turkey burgers can be grilled over medium heat or medium, ash-covered coals for 10-12 minutes or until meat is no longer pink in center, turing once with BBQ Turner.
When using the Ultimate Mandoline, use the v-shaped blade for slicing tomatoes and the adjustable blade for thinly slicing vegetables such as cucumbers.
Use the Egg Separator to easily separate egg white from yolk. Refrigerate the leftover yolk and add it to scrambled eggs or French toast batter for tomorrow's breakfast.
Serve these burgers with red grapes or marinated bean salad from the deli. Enjoy lime sherbet topped with fresh raspberries for dessert.