Hi Ladies,

I'm finally blogging - exciting! I'm thinking we'll only need to double the Phyllo-topped Chicken Pot pie recipe as we're usually able to make 2 casseroles from the one recipe. I'm also listing the Chicken burger recipe or we could use turkey.

Would you be okay with using flat bread for the base of pizzas? They freeze really well and they're a yummy alternative to regular dough! I'll put the recipe up later - I'm out of time for now.

I'm really looking forward to Saturday am! See you around 9 am - the coffee will be on and I'll have some nibbles!

take care
julie

Phyllo-topped Chicken Pot Pie
Servings: 6
Ingredients:
2 cups (500 mL) chicken stock
1 bay leaf
3 lb (1.5 kg) chicken thighs and breasts, skinned
1 potato, peeled and cut into large cubes
2 cups (500 mL) butternut squash, peeled and cut into large cubes
3 tbsp (50 mL) butter
1 cup (250 mL) pearl onions, peeled and halved
3 each carrots and stalks celery, coarsely
cups (500 mL) mushrooms, quartered
3/4 tsp (4 mL) each dried thyme and dry mustard
1/2 tsp (2 mL) each dried oregano, and salt and pepper
1/3 cup (75 mL) all-purpose flour
1/2 cup (125 mL)
18% cream
1 cup (250 mL) frozen peas
Pastry:5 sheets phyllo pastry
1/4 cup (50 mL) butter, melted

Preparation:
In large saucepan, bring stock, 1cup (250 mL) water and bay leaf to boil. Add chicken; reduce heat, cover and simmer for 15 minutes for breasts, 25 minutes for thighs, or until juices run clear when chicken is pierced. Remove chicken; let cool. Cut meat from bones; cut into bite-size pieces.
Return stock to boil. Add potato; cover and simmer for 5 minutes. Add squash; cook covered for 10 minutes, or just until vegetables are tender. Discard bay leaf. Drain through sieve, reserving 2-1/4 cups (550 mL) liquid adding water or boiling to reduce liquid if necessary for correct amount.
Meanwhile, in separate large saucepan melt butter over medium heat; cook onions, carrots, celery and mushrooms, stirring often, for about 10 minutes or until softened and starting to turn golden. Add thyme, mustard, oregano, salt and pepper; cook, stirring, for one minute.
Sprinkle flour over vegetable mixture; cook, stirring, for minute. Gradually whisk in reserved cooking liquid and cream; bring to boil, stirring. Reduce heat and simmer, stirring, for 5 minutes or until thickened. Stir in chicken, potato mixture and peas. Pour into 8-cup (2 L) casserole dish.
Pastry: Keeping remaining phyllo covered with plastic wrap and damp towel, place 1 sheet on work surface; brush lightly with butter. Scrunch gently with fingertips to about 6- x 5-inch (15 x 12 cm) oval; place on filling. Repeat with remaining phyllo to cover filling completely.
Bake in 425F (220C) oven for 25 to 30 minutes or until filling is bubbling and phyllo is golden. Let cool on rack for 5 minutes before serving.


calories 495
protein 37 g
total fat 22 g
sat. fat 12 g
carbs 38 g
fibre 5 g
chol 144 mg
sodium 883 mg
% RDI:calcium 9%
iron 24%
vit A 146%
vit C 25%
folate 22%


Pan-Fried Chicken Burgers

Half sweet green pepper, finely chopped
1/2 cup finely chopped onion
1/4 cup dry bread crumbs
1/4 cup salsa
2 tbsp chopped fresh parsley
1 tsp hot pepper sauce
1/4 tsp each salt and pepper
1 lb lean ground chicken or turkey
4 hamburger buns
4 leaves romaine lettuce
16 thin slices English cucumber
1/2 cup grated cheese

In bowl, combine green pepper, onion, crumbs, salsa,parsley, hot pepper sauce, salt and pepper; mix in chicken. Shape into four 1/2 inch (1 cm) thick patties

In skillet, heat oil over medium-high heat; fry burgers, turning once, until golden and instant read themometer inserted sideways into burgers reads 165 F (74 C), about 12 minutes.

Meanwhile, heat or toast buns. Sandwich burgers in buns along with lettuce, cucumber and cheese.

508 calories, 30 g protein, 25 g total fat, 41 g carbs,3 g fibre,99mg chol, 733 mg sodium,%RDI:23% calcium, 30% iron, 12% vit A, 37%vit C,42% folate.