Chicken Potpie

Ingredients:
Filling
3 teaspoons canola oil, divided
1 cup frozen pearl onions, thawed
1 cup peeled baby carrots
10 ounces cremini mushrooms, halved
2 1/2 cups reduced-sodium chicken broth, divided
1/4 cup cornstarch
2 1/2 cups diced cooked chicken, or turkey
1 cup frozen peas, thawed
1/4 cup reduced-fat sour cream
1/4 teaspoon salt
Freshly ground pepper, to taste
Biscuit topping
3/4 cup whole-wheat pastry flour, (see Ingredient Note)
3/4 cup all-purpose flour
2 teaspoons sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon dried thyme
1 1/2 tablespoons cold butter, cut into small pieces
1 cup nonfat buttermilk, (see Tip)
1 tablespoon canola oil

Directions:
1.To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken (or turkey), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.

2.To prepare biscuit topping & bake potpie: Preheat oven to 400°F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 6 even portions. Set the baking dish on a baking sheet.

3.Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.

Sweet and Sassy Nuts

Ingredients:
1 large egg white
1/2 cup(s) sugar
1 teaspoon(s) ground cumin
3/4 teaspoon(s) ground chipotle chile pepper
1/2 teaspoon(s) ground cinnamon
3 can(s) (10 to 11 ounces each) salted fancy mixed nuts


Directions

1.Preheat oven to 350 degrees. Lightly grease two 15 1/2" by 10 1/2" jelly-roll pans with vegetable oil, or spray with nonstick cooking spray.

2.In large bowl, with wire whisk, beat egg white until foamy. Add sugar, cumin, chipotle pepper, and cinnamon, and beat until well combined. Add nuts to egg-white mixture; with rubber spatula, stir until well coated.

3.Spread nut mixture evenly in prepared jelly-roll pans. Bake on 2 oven racks 20 to 25 minutes or until coating on nuts is golden-brown and dry, stirring once and rotating pans between upper and lower racks halfway through baking for even browning.

4.Cool nuts completely in pans on wire racks, at least 1 hour. With hands, break apart any large clusters of nuts when cool. Store cooled nuts in tightly sealed containers at room temperature up to 2 weeks.

http://www.goodhousekeeping.com/recipefinder/sweet-sassy-nuts-holiday-gifts

Thanksgiving Early!

Check out 24 make ahead recipes for Thanksgiving from Delish! Go here to indulge in the goodness!

Tuna Salad

Ingredients:
2 can(s) (5 ounces each) chunk light tuna in water, drained
2 medium stalks celery, chopped
1 medium carrot, shredded, about 1/2 cup
1/2 medium (4- to 6-ounce) red pepper, chopped
1/4 cup(s) light mayonnaise
3 tablespoon(s) nonfat plain yogurt
1 tablespoon(s) fresh lemon juice
Pepper


Directions

1.In medium bowl, combine tuna, celery, carrot, red pepper, mayonnaise, yogurt, lemon juice, and 1/4 teaspoon freshly ground black pepper. Makes about 2 1/2 cups.

http://www.delish.com/recipefinder/healthy-tuna-salad-recipe

Syrupy Banana-Nut Overnight French Toast

Ingredients:
6 tablespoon(s) butter or margarine
1 1/2 cup(s) packed brown sugar
5 large ripe bananas, cut diagonally into 1/2-inch-thick slices
1 (12-ounce) long loaf French or Italian bread, cut crosswise into 1-inch-thick slices
6 large eggs
2 cup(s) milk
2 teaspoon(s) vanilla extract
1 teaspoon(s) ground cinnamon
1/2 cup(s) sliced almonds or coarsely chopped walnuts or pecans


Directions

1.In microwave-safe small bowl, heat butter in microwave oven on High 1 minute or until melted. Stir sugar into butter until moistened. With fingertips, press sugar mixture onto bottom of 13-inch by 9-inch glass baking dish. (It's okay if mixture does not cover bottom.) Spread fresh or dried fruit over sugar mixture; top with bread slices, cut sides down.

2.In medium bowl, with whisk, beat eggs; whisk in milk, vanilla, and cinnamon. Slowly pour milk mixture over bread; press bread down to absorb egg mixture. Sprinkle with nuts. Cover with plastic wrap and refrigerate at least 2 hours or overnight.

3.Preheat oven to 350 degrees F. Remove plastic wrap from baking dish. Bake, uncovered, 45 to 50 minutes or until bread is golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving.

http://www.delish.com/recipefinder/syrupy-banana-nut-overnight-french-toast-1006