Thanksgiving Dinner is Ready

Happy Halloween Everyone! Yes it is Halloween and today we also had a great Thanksgiving Dinner. In fact it was probably the first and only Thanksgiving dinner where I left the room and went to grab breakfast. The crazy peeps at 6:15 training brought shirts for everyone to wear that signified a piece of Thanksgiving. I think some of us we're destined for the shirt we were given. Its just a crazy bunch of peeps, check us out. 

I know some of you are thinking why don't we get a costume fairy to help us out..... Don't be jealous just enjoy the silliness of one crew wanting to make each other smile and you as well. 

Happy Halloween Everyone!

Coach Nancy


By the way if you are in the mood for a delicious Turkey recipe give this one a try. 

Turkey Pot Pie

          For the filling:

  •                1 small onion, chopped
  •                1 pat butter or 1tsp. coconut oil
  •                1 1/2 cups leftover turkey, cut into chunks
  •                2 cloves garlic, minced
  •                2 carrots, chopped
  •                1/2 cup button mushrooms, sliced
  •                1/2 cup chicken stock
  •                1 tbs arrowroot (or cornstarch)

           For the topping:

  •                2/3 cup almond flour
  •                1/8 tsp salt
  •                1/4 tsp baking powder
  •                1/2 a beaten egg
  •                2 tbsp coconut milk

Directions for the filling:

In a large pan with lid, melt the butter and saute the veggies and garlic over medium heat. Add in the turkey chunks and chicken stock. Make slurry with the arrowroot powder and a little bit of cold water. Add the slurry into the stock and turkey mixture. Lower heat and cook until the stock thickens. Remove from heat and distribute evenly to 2 ramekins or small bowls.

For the topping:

Preheat the oven to 350 F Mix all dry ingredients together. Mix the egg and the water in a separate bowl. Combine the dry and the wet ingredients together. Spread the dough evenly on the ramekins filled with the turkey mixture. Bake in the oven for 20-25 minutes until the crust is golden.

Serving Size: Makes two generous mini-casseroles 

Tips:  I suggest using homemade chicken stock for this recipe if you have it. You can use canned, but homemade stock is LOADED with gelatin, which gives the pies the richness that you normally get with cream.


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