One of my favorite comfort foods is turkey pot pie. Whenever I have leftover turkey breast, it’s always on my family dinner menu.

Ingredients:

Turkey breast, 2 refrigerated pie crusts, 1 can peas, 1 can sliced carrots, 3 yellow potatoes, 1 cup flour, 2 1/2 cups cold water, 1 tsp. onion powder and 1 tsp. garlic powder

Directions:

Preheat oven to 425°. Grease a 13×9 inch glass pan. Cut the turkey breast into small cubes and put into a mixing bowl. Add peas, carrots, chunked potatoes and onion and garlic powders into bowl and mix with a large spoon. Then pour into glass pan. In a small bowl with a lid, add cold water and flour. Close lid securely and shake flour mixture. Then pour mixture over chicken and vegetables.

Remove plastic from pie crusts and microwave for 40 seconds. Then combine pie crusts and knead for 3 minutes. Then roll out into a large crust to place over the 13×9 inch pan. Fold sides neatly and cut 8 slits in the pie crust.

Place in the oven for 35 to 40 minutes or until crust is golden brown. Remove from oven and let cool for 5 minutes.

Enjoy!

Note: This meal also works with a fresh Rotisserie Chicken for a fast weeknight meal!

Nothing is better than a homemade breakfast on a Sunday morning. My family loves French toast; and here’s my simple recipe to enjoy any day of the week.

Directions:

Overnight, freeze white sandwich bread. The next morning, turn on your griddle to 400º and grease. In a large mixing bowl, add three eggs, 1 cup of milk and 1 tablespoon of cinnamon. Mix well. Then remove bread from freezer and dip one slice at a time in the mixture. Before placing bread on griddle, smooth some “real” butter on it (gives the toast a great golden look). Place bread slice on griddle; and grill on each side for 4 minutes until golden brown. This recipe makes 8 to 10 French toast slices.

Add some sausage or bacon…and yummy!!! Enjoy!

This weekend, I needed an easy and delicious potato side dish to go with some fabulous ribeye steaks. I had some red potatoes, olive oil and parmesan in the cabinet; and just started creatively cooking.

Directions:

Wash eight potatoes and cut them into quarters. Place the potatoes into a ziplock plastic bag, and add extra virgin olive oil and tons of parmesan cheese. After securely locking the bag, toss and shake the bag for a couples minutes. When potatoes are heavily coated, open the bag and place the potatoes on a foiled and greased cookie sheet. Then bake at 375º for forty-five minutes.

The potatoes are ready when golden and crisp! Enjoy!