Goals for 2012 and Turkey Pot Pie
Well it is finally snowing outside, for a while if was not feeling like a winter wonderland that we are used to. It should be a relaxing weekend since I do not have any big plans, I might even open up a book to read which I have not done in a long time. Snow, a fire, and a good book sounds like the perfect weekend to me.
Some studying is in order since I plan on taking the test for Certified Nutrition Support Clinician (CNSC) in the spring. The CNSC examination measures an individual’s knowledge of safe and effective multidisciplinary practice in nutrition support (tube feedings and parenteral nutrition).
I do not make typical New Years resolutions, however I think that it is important to implement obtainable goals each year in order to stay motivated and make forward progress:
My goals for 2012:
- Take CNSC exam in the spring.
- Blog three times per week for increased consistency, and implement more nutrition related information.
- Continue with current gym schedule (3 times per week).
- Participate in at least one run per year (5K-10K)
Turkey and Biscuit Pot Pie
For the filling:
1/2 teaspoon freshly ground black pepper
1 1/2 pounds boneless, skinless turkey breasts, cut into 1/2-inch chunks (I used Jenny-O precooked from Meijer).
4 teaspoons olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
1/2 pound green beans, trimmed and chopped into 1/2-inch pieces
2 cloves garlic, minced
1 1/2 cups lowfat milk
1/4 cup all-purpose flour
1 cup low-sodium chicken broth
1 cup peas, thawed if frozen
1 1/2 tablespoons fresh thyme leaves
For the biscuit crust:
1/2 cup whole-wheat flour
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons canola oil
1/2 cup lowfat buttermilk
To make the filling: Preheat the oven to 375 degrees F. Spray a large shallow casserole dish, or 6 individual casserole dishes with cooking spray.
In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat. Add the onions, carrots and celery and cook until the vegetables begin to soften, about 3 minutes. Add the green beans, garlic and pepper and cook for 2 minute more.
Add the milk. Stir the flour into the broth until it is completely dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low and cook for 2 minutes more. Add precook turkey, peas and thyme and stir to combine. Season with salt and pepper to taste. Spoon the mixture into the baking dish or individual dishes.
To make the crust: Put the whole-wheat flour, all-purpose flour, baking powder, baking soda and salt into a food processor and pulse a few times to combine. Add the butter and pulse about 12 times, or until pebble sized pieces are formed.
Add the buttermilk then oil to the food processor and pulse until just moistened. Do not over mix. Drop the batter in 6 mounds on top of the turkey mixture (1 mound on each individual dish, if using) spreading the batter out slightly. Bake until filling is bubbling and the biscuit topping is golden brown, about 20 minutes.
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