Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Campbell's® Easy Turkey Pot Pie and Pumpkin Coffee Cake. Enjoy!

CHICKEN POT PIE

This comes from Robbie Rice on the AllRecipes website. Robbie wrote, "A delicious chicken pie made from scratch with carrots, peas and celery."

Prep Time: 20 minutes; Cook Time: 50 minutes; Total Time: 1 hour 10 minutes; Servings: 8; Yield: 1 9-inch pie

To view this online, go to https://www.allrecipes.com/recipe/26317/chicken-pot-pie-ix/.

Ingredients

1 pound skinless, boneless chicken breast halves - cubed

1 cup sliced carrots

1 cup frozen green peas

1/2 cup sliced celery

1/3 cup butter

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon celery seed

1 3/4 cups chicken broth

2/3 cup milk

2 (9 inch) unbaked pie crusts

Directions

Preheat oven to 425 degrees F.

In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

HEARTY TURKEY CHILI

This comes from GE Appliances and can be viewed online here.

Ingredients

1 lb ground turkey

1 medium onion, chopped

2-15oz. cans chili-ready beans in chili gravy

1-12oz bottle beer (can use non-alcoholic)

1-14 1/2 oz can diced tomatoes (chili ready)

1/2 c. chili sauce

1 teaspoon chili powder

1 teaspoon Cajun seasoning

1/4 teaspoon garlic salt

Directions

In a large saucepan, brown turkey and onion over medium/high heat until turkey is no longer pink and onions are tender.

Add meat to slow cooker.

Stir in undrained beans, beer, undrained tomatoes, chili sauce, chili powder, Cajun seasoning and garlic salt.

Cook in slow cooker on low for 4 hours.

CHEF'S NOTES:

If you are in a hurry, you can add the ingredients to a Dutch oven, cover and cook on stovetop over medium heat for 30 minutes, stirring occasionally. Flavors will not develop as fully, but dinner is done much quicker!

CHEESE & BEAN ENCHILADAS

This is from MyDailyMoment.com, and begins, “Ole! Ole! Life without Mexican is boring! Spice up your dinner with this bean and cheese enchilada recipe. It will leave you saying Cha, Cha Cha!”

Serves: 4

To view this online, click here.

Ingredients

8 large corn tortillas

1 teaspoon oil

1 green pepper, chopped

2 small onions

3 tablespoons chili powder

3/4 teaspoon garlic powder

3/4 teaspoon onion powder

1 2/3 cups cooked kidney beans, or 1 can, drained

1/2 cup low fat cottage cheese

1 1/2 cups tomato puree or sauce (1 10.75 oz. can)

2 ounces shredded Monterey jack cheese

Directions

Soften tortillas if needed by wrapping in a damp paper towel and microwaving on high for 30 seconds. Cook onion and green pepper in oil until soft. Drain beans and mash. Add 2 tbsp. of the chili powder, 1/2 tsp. of the garlic powder, 3 tbsp. of the tomato puree or sauce, and the mashed beans and cottage cheese to the onions and green pepper. Mix well. Place 3 tbsp. of the bean and cheese mixture on each tortilla. Roll tortillas up and place in a baking dish. In a small bowl, combine remainder of tomato puree, remainder of the garlic powder, and all the onion powder. Stir well. Pour the seasoned tomato puree or sauce over the enchiladas, and top with Monterey jack. Cover and bake at 350 degrees for 20 to 30 minutes, until heated through and cheese on top is melted. Ready in 50 min.

CAMPBELL'S® EASY TURKEY POT PIE

Prep. time: 10 min. Cooking time: 30 min.

Serves: 4

Ingredients

1 can (10 3/4 oz.) Campbell's® Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup

1 pkg. (about 9 oz.) frozen mixed vegetables, thawed

1 cup cubed cooked turkey OR chicken

1/2 cup milk

1 egg

1 cup all-purpose baking mix

Ingredients

Preheat oven to 400°F.

Mix soup, vegetables and turkey in 9" pie plate.

Mix milk, egg and baking mix. Pour over turkey mixture. Bake 30 min. or until golden.

Tips

*Or use Campbell's® Cream of Chicken with Herbs Soup.

Serve with a tossed green salad. For dessert serve pineapple tidbits.

APPLE & CRANBERRY CRISP

This is from that oh-so-infamous long-since-forgotten emailing list.

Ingredients

Filling:

12 apples

1/4 cup sugar

3 tablespoons flour

1/4 cup dried cranberries

Juice of one lemon

Topping:

1/4 cup butter (1/2 stick)

1/2 cup sugar

1/2 cup oats

1/4 cup flour

1/2 cup slivered almonds

Directions

Preheat oven to 375 degrees.

Filling: Peel and core apples. Cut into bite-size chunks. Combine with all other filling ingredients. Spoon into generously buttered ramekins.

Topping: Combine all ingredients. Using fingers, crumble butter until mixture resembles peas. Spoon generous 2 tablespoons on top of each apple-filled ramekin.

Place ramekins on baking sheet. Bake for 35-45 minutes, until browned on top.

Makes 10 generous servings.

PUMPKIN COFFEE CAKE

Another recipe from that long-since-forgotten emailing list. It would be nice for any holiday morning get-together.

Ingredients

3/4 cup sugar

1/2 cup butter

3 eggs

2 cups flour

1/2 cup sour cream

1 1/4 tsp vanilla

1 tsp baking powder

1 tsp baking soda

1 3/4 cup solid-pack canned pumpkin

1 egg, beaten lightly

1/3 cup sugar

1 1/2 tsp pumpkin pie spice

For the streusel topping:

1 cup brown sugar

1/3 cup butter

2 tsp cinnamon

1 cup chopped nuts

Directions

Preheat oven to 325F. Cream together butter, 3/4 cup sugar and vanilla. Beat in 3 eggs. Combine flour, baking soda and powder, and add to the butter mixture along with the sour cream. In another mixing bowl, mix pumpkin, 1 beaten egg, 1/3 cup sugar and pumpkin pie spice. In a 13x9 baking pan, pour half the plain batter, then half the pumpkin batter, then half the streusel. Repeat layers, making sure to end with the streusel. Bake for 50-60 minutes, or until a toothpick comes out clean.