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, 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 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!

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!

I love Pinterest; and I found a recipe to make Oreo cookie cupcakes. However, in my house, chocolate Oreo cookies make a huge mess! So I decided to make these cupcakes with Golden Oreo Sandwich Cookies. Plus, they are super easy to make!

Directions:

Place half of an Oreo cookie in the bottom of the cupcake liner (cream side up and set aside the top half for later). Then make cupcakes as directed on a Duncan Hines Yellow Butter cake mix.

Homemade Buttercream Icing:  Use a hand mixer and blend: 1/3 cup softened real butter, 4 1/2 cups powdered sugar, 1/4 cup milk and 1 teaspoon vanilla.

Smooth a generous layer of icing on each cupcake and top with the extra Golden Oreo cookie half.

OMG! These are delicious and very rich!

Enjoy!

This morning, it’s 19° outside and snow is falling. I can’t think of a better moment for homemade hot chocolate. However, I always make mine low-fat and there’s no difference in taste. It’s so yummy and warms you through and through.

Ingredients: 1/2 cup sugar, 1/3 cup cocoa and 4 cups skim milk.

In a large saucepan, blend sugar and cocoa. Bring stove to a medium heat. Then stir in milk and blend until smooth. Make sure to not boil.

Pour carefully into cups and enjoy!

Tonight, I had a package of pork chops and a box of Kraft’s Shake ‘N Bake*. Thank goodness I decided to read the recipe of the back of the box…Rosemary-Dijon Pork Chops.

Ingredients:

1/2 Shake N’ Bake Original Pork Seasoned Coating Mix, 1/4 tsp. dried rosemary leaves, 4 bone-in pork chops (1/2 inch thick) and 4 tsp. dijon mustard.

(I had boneless pork chops and also substituted dijon for spicy-brown mustard.)

Easy to Make:

Heat oven to 425°,  mix coating mix and rosemary in shallow dish. Spread chops with mustard. The coat both sides of each chop with coating mix. Bake in foil-lined pan for 15 minutes or until done.

Delicious! For the perfect complete meal, add Alfredo noodles and green beans. Enjoy!