What’s for Dinner?
September 20, 2013 by kasia
It’s hard to believe that summer is almost officially over! Where did it go?
The days are growing shorter and the nights are growing longer and cooler. Pretty soon we’ll notice the sound of crisp orange, red and yellow leaves beneath our feet as we walk.
Now that the kids are back to school and our busy schedules are back in full gear, it’s hard plan healthy meals that the whole family can enjoy. It is so easy for us to run to the supermarket after work and pick up a meal that we can just throw into the microwave. Although these meals are convenient and tasty, they also lack the nutrients and vitamins that we need to keep healthy and strong teeth . . . especially in our growing children.
I’d like to share a recipe with you that I have been making for quite some time now. It’s a fall favorite of mine and I choose this because it’s loaded with delicious vegetables and turkey that my husband and daughter absolutely love. Hopefully your family will love it too.
Turkey and Vegetable Pot Pie:
1 pkg (450g) frozen mixed vegetables
2 Tbsp margarine or butter
1/2 cup chopped onion
1/2 cup sliced celery
1/2 tsp dried thyme
1 can condensed cream of broccoli soup (I use low fat)
1 can condensed cream of chicken soup (I use low fat)
1 cup milk
3 cups diced cooked turkey (chicken can be used as well)
1/4 tsp petter
1 pkg (8oz) refrigerated crescent rolls
Preheat oven to 350 F. Cook vegetables according to package directions; drain
Meanwhile, in a 2 quart (2L) saucepan over medium heat, in hot margarine, cook onion, celery and thyme until onion is tender, stirring occasionally. Add soups and milk, stir until smooth
In a 12×8 baking dish combine turkey, cooked vegetables and pepper. Add soup mixtures, stirring gently to mix
Unroll crescent rolls without separating pieces. Firmly press perforations to seal. Cut dough lengthwise into 8 strips, about 3/4″ wide. Arrange dough strips over turkey mixture to form a lattice, cutting strips as necessary to fit. Press ends of strips to baking dish
Bake 30 minutes or until golden brown. Cover edges with foil after 20 minutes of baking if pastry browns too quickly. Let stand 5 minutes before serving
Makes 6 servings
Calories per serving: 323
Total Fat: 13g
Total Carbs: 34g
Vitamin A: 71%
Vitamin C: 11%