Sick of Turkey? Pot-Pie It.

Ugh, I am so full. But there is still a LOT of food in the refrigerator and there comes a time when one simply cannot bear the thought of eating the same (albeit delicious) meal again. And that is the time when I remember the adage they taught us in elementary school, "Recycle-Reuse-Reduce." Mashed potatoes can become potato pancakes, but there are even more uses for leftover turkey.

If you're over the turkey sandwich and you aren't into the turkey tetrazzini or turkey noodle soup, how about turkey pot-pies without the pot? These single-serving pies are perhaps a little more like empanadas than pot-pies but are easy to make and create delicious individual portions that use up that turkey in no time.

 Mini Turkey Pot-Pies
--1 tbsp olive oil
--1 small onion, diced
--garlic, minced
--8oz. frozen peas and carrots
--1 cup shredded cooked turkey meat
--1 cup chicken broth
--1 tsp. flour (or corn starch, if needed to thicken)
--salt & pepper
--1 package of refrigerated pie crusts (contains two pie crusts)
--cooking spray

In a saucepan, heat the olive oil over medium high heat. Sautè the onion and garlic for a few minutes, until the garlic is fragrant and the onion is translucent. Add the frozen peas and carrots mixture and stir heartily to mix together.

Add the chicken broth and the shredded turkey and combine well. Season with a little bit of salt and black pepper. Bring the mixture to a boil, stirring occasionally. Depending upon the turkey (how it was cooked, how old it is, how much it has dried up), the mixture may soak up more or less broth. Use flour or corn starch to thicken the mixture so that it is less liquid.

Spray a baking sheet with the cooking spray. Lay out the pie crusts and cut into quarters (you can cut into halves if you want bigger pies). Place a large dollop of the filling onto the center of the pie crust quarter and fold up the edges to create a little purse or dumpling. You may need to wet your fingertips a little to create a good seal on the folds.

Cook at 325 degrees for 15 or so minutes or until the crusts are golden brown. Use a spatula to remove from the baking sheet so the bottoms do not continue to brown.

Dammit Jim, I'm a cook, not a doctor...
Time: 30 minutes
Serves: 8 mini pies
Calories: 297 per pie

Pretzels: An Alternative to Bread Crumbs

I picked up some awesome mustard on my recent-ish Palisade adventure. It is made with wine ,so clearly, it's extra yummy. I knew as soon as I plucked the jar from the shelf that it would taste most excellent slathered on a chicken breast and holding on a pretzel crust. Using pretzels is a fun alternative to using breadcrumbs or panko, and depending upon the texture or flavor you want can add a nice little bit of extra oomph.

I was experimenting with size here, so I must admit that I should have ground the pretzels down a little more. The larger chunks managed to stay on the chicken okay, but got browner more quickly so I didn't have an even golden color all around. (More like some, ahem, umber or sepia colors...)

Mustard Chicken With Pretzel Crust
--4 boneless skinless chicken breasts
--1/4 cup of your favorite mustard (use a dijon, honey, beer, or brown mustard, not yellow mustard)
--2 TBSP milk or milk substitute
--1 cup of pretzel crumbs
--parchment paper

Remove any remaining skin or fat from the chicken breasts. Wash the chicken breasts and pat them dry. Place the pretzel crumbs in one bowl and the mustard in another. Whisk the little bit of milk/soy milk/rice milk/? milk into the mustard.

Use one hand to put the chicken into the mustard and coat it evenly. Using the same hand, place the chicken into the pretzel crumbs. Use the other hand (dry hand) to spread the pretzel crumbs evenly over the chicken, flipping it over if necessary to ensure the chicken piece is completely coated. Place the chicken on a baking sheet covered with parchment paper and repeat with the remaining chicken pieces. Using the parchment paper will help to keep the chicken from sticking to the pan and make it easier to plate later on.

Bake in the oven until the juices run clear and the crust is browned (40-ish minutes). Remove from the parchment paper and plate it up!

Dammit Jim, I'm a cook, not a doctor...
Time: 50 minutes
Serves: 4
Calories: 291 per serving

Pita Pear Pizzas

If we're lucky, we'll still have some delicious pears for a few more weeks. Pears, like grapes, do best in wine country climates like the Pacific Northwest (or the Western Slope in Colorado), where the combination of hot-cold and wet-dry work together to create supple sweet luscious fruits. Beyond being eaten plain--like an apple--pears work well in hearty salads, warmed as a compote, or baked and softened as a side or dessert.

Or, in our case, on a pita bread pizza! When my friend Cha-Cha and I get together it usually means business. But as two busy girls on the go, we were both exhausted from our respective workdays and wanted something healthy and filling to mow down on as we sunk into the couch to become zombies in the warm glow of the television. Cue the pizza idea--and one that works well with kids or adults alike because of the versatility. When making a mini-pizza you can make it anything you want. I of course, had to make ours a little fancy...just like us.

Pear Pita Pizzas
--2 round whole wheat pitas
--2 TBSP tomato paste
--1/4 cup grated cheese (mozzarella or a pizza/Italian blend)
--2 pieces of bacon
--sliced mushrooms
--1 pear, sliced or chopped into chunks
--fresh spinach leaves
--crushed red pepper
--2 TBSP feta crumbles
--balsamic vinegar
--olive oil
--black pepper

Place the pitas on a cookie sheet. Use a spoon to coat the top of each pita with the tomato paste. Feel free to season with oregano, pepper, or whatever your heart desires. Sprinkle with some of the grated cheese, but leave enough to put a little more on top.

Chop the bacon into smaller bits and fry over medium heat (I use scissors to easily chop mine) to desired crispy-ness. Drain on paper towels and place on the pizza.

Add the sliced mushrooms and pear pieces, evenly distributing the ingredients both around the pizza and between the two pizzas. Top with some spinach, the remainder of the cheese, the feta crumbles, and a few healthy dashes of crushed red pepper flakes. Drizzle with olive oil and balsamic vinegar (just a little as it goes a long way) and a few cranks of fresh black pepper.

Heat in the oven at 300 degrees for 10 minutes or until shredded cheese is melted and pizza and ingredients are warm throughout.

Dammit Jim, I'm a cook, not a doctor...
Time: 20 minutes
Serves: 2 pizzas
Calories: 477 per pizza

Un-wrap This Appetizer

All right, I've already discussed my obsession with Asian cuisine, but seriously...I think it may actually be a problem. Am I in a rut? A delicious Thai-Chinese-Japanese-Indian inspired rut? It may just be that I have a theme (but I also really love tacos, so that just throws the whole theory out of whack).

These wraps are similar to what you get as an appetizer in restaurants. If you love lettuce wraps there you'll be happy to know just how easy they are to make at home! (And cheaper than $8.95, I would guess). They make a great appetizer if you're having friends over for dinner, though on this particular evening the BF and I ate them as our entire meal!

Lettuce Wraps
--2 oz. (1/3 of a "typical" package) Cellophane noodles (also known as bean threads)
--1 lb. ground turkey or chicken
--garlic, minced
--minced cilantro, as much or as little as you like

--crushed red pepper flakes

--1/4 cup soy sauce (I use the low sodium kind)
--1 hearty spoonful of chili paste
--TBSP or so of sesame oil
--head of Bibb, Butter, or Iceberg lettuce, washed and separated into leaves

Cover the noodles with boiling water. Let them stand for a few minutes until softened. Then drain and rinse them with cool water. Chop the mass into thirds.

Cook the ground meat and garlic in a large skillet over medium heat until salmonella-free.

In a bowl, combine the cilantro, soy, chili paste, and oil. Add the noodles and meat to the mixture and toss well to completely coat.

Spoon mixture onto each lettuce leaf and roll up. Each head of lettuce has 20 or so leaves that are a good size.

Dammit Jim, I'm a cook, not a doctor...
Time: 20 minutes
Serves: 6
Calories: 196 per serving (3 wraps)

A Recipe From Dad

I grew up surrounded by food. Both of my parents are really good cooks who enjoy cooking. Neither one of them is a gourmet (but then, neither am I) but they taught me the importance of food. Growing up I learned that food was a source of community and one of the best ways to bring people together. And somehow nothing brings people together like eating a meal with your hands. There's just something about getting messy together that makes you feel like you really get someone.

I remember as a kid I'd get really excited when Dad said he was going to cook that night. His favorite medium: beef. My father is fond of making beef bourguignon, steaks, stir fry. But most importantly, my dad makes really awesome tacos.

They're likely not the healthiest item you'll find here at Bacon & Other Bad Habits, but they taste good, are super simple, and kids and picky eaters will like 'em.

Daddy's Tacos
--1 lb. lean ground beef (or buffalo for less grease/fat)
--cumin
--garlic powder
--onion powder
--cilantro
--garlic, minced
--1 small onion, chopped
--1 tsp. or so fresh ginger, minced
--1/2 jar of medium salsa
--1/2 jar of mild salsa
--8 taco shells
--taco toppings (lettuce, tomato, cheese)

In a large skillet, over medium heat, brown the beef. As the beef cooks, season it with cumin, onion and garlic powders, and cilantro. Add in the onion, garlic, and fresh ginger and use the grease from the cooking beef to cook the onion mixture to translucency.

Once the beef is fully cooked, drain off the excess grease and place the pan back on the stove. Add the salsas and stir well to combine. Heat for a few minutes until the salsa is warmed and some of the liquid cooks down. Serve!

**Dad's trick: Put the cheese in the bottom of the taco shell and then the hot meat on top. When you bite into the tacos the cheese will be gooey and melted.

Dammit Jim, I'm a cook, not a doctor...
Time: 20 minutes
Serves: 8 tacos
Calories: 538 per taco (includes 1 oz of shredded cheese)

Get Baked on a Friday Night

It's Friday. No one wants to cook on Friday. The work week is over and you just want to hang out, or maybe go out. Here's a really easy (but still healthy) dish that's kid-friendly and time-sensitive. Sensitive to your valuable time, that is...

Friday Night Pasta Bake
--2 cups uncooked penne
--2 links of pre-cooked sausage (I used this one)
--1 28oz can of whole, peeled tomatoes (still in the juice)
--2 oz. grated asiago cheese

Preheat oven to 350 degrees.

Cook pasta according to package directions. Drain and set aside.

While pasta is cooking, sear sausages (they are pre-cooked but you'll want to give 'em a good searing and warm up).  Remove them to a cutting board and slice into 1/4" thick rounds.  (You'll notice four sausages above in the picture because I kept the other two for other dishes).

Pour the can of whole peeled tomatoes and sauce into the same skillet used for the sausages.  Add the sausage slices and the cooked pasta. Mix together until all the pasta and sausage is coated with the tomato liquid.

Pour into an oven-safe dish.  Sprinkle the grated cheese over the top and cook for 10 minutes until dish is warmed through and the cheese is melted.

Dammit Jim, I'm a cook, not a doctor:

Friday Night Pasta Bake
Total time: 25 minutes
Serves: 4
Calories: 365 per serving