Open Face Turkey Sandwiches w/ Stuffing Waffles

This is Hunter’s favorite meal, it’s usually made after Thanksgiving or Christmas with left over turkey, But it’s also the night before the 1st day of school meal. You can make this fresh or completely with leftovers.                                                                 

Serves 6 ( or as much as you want)


  • 1 Bone in turkey Breast (Or leftover turkey)
  • 1 bag russet potatoes
  • Milk, Sour Cream, Salt & Pepper to make mashed potatoes (or use leftovers)
  • 2 Boxes stove top stuffing (If you use left over stuffing you will need to add chicken broth and a egg to make it bind together)
  • 2 Packets Brown Gravy (or turkey gravy which ever you prefer) 


Roast turkey breast with poultry seasoning at 350 degrees ( Time will depend on the size of your turkey. Let cool then thinly slice.


Make Stuffing according to the directions. You could make fresh stuffing but I find for this recipe stove top actually is a little better. If you use fresh stuffing you need to add 1 egg and 1/2 cup- 1 cup chicken or vegetable broth to get it the correct consistency to make it into a waffle. Once cool to touch form into balls and cook in a waffle iron, It take usually twice as long as a regular waffle. Keep waffles warm in a 250 degree oven will cooking remaining waffles.

While the stuffing cools make your mashed potatoes. Boil potatoes in salt water until cooked though beat with had mixed with Milk Sour Cream Salt and paper to desired consistency. ( You could probably use boxed mashed potatoes if you wanted to but I feel home made are easier and much better)


Once all ingredients are ready you can assemble your open face. Preheat oven to 400 degrees. Top Stuffing waffle with Mashed potatoes and turkey smother with gravy. Bake for 10-15 mins until gravy is bubbling and all ingredients are heated though. ( If using left overs you should warm the potatoes up slightly in the microwave).

You can make them as big or as small as you would like, I always like to make Hunter a Man Vs. Food size one to see if he can finish it ( but he’s a teenage boy) I like a mini one for me and a med one for Greg.


Skinny Chicken Piccata

Serves 6

Prep Time 10 Mins                                                  Cook Time 40 mins


  • 3 Chicken Breasts
  • 1/4 Cup seasoned flour ( season with salt & pepper)
  • 2 tsp. olive oil & olive oil pam
  • Zest and Juice of 2 lemons
  • 1/4 cup white wine
  • 2 cups low sodium chicken broth
  • 2 Tbsp. chopped garlic ( more or less to taste we LOVE garlic)
  • 3 Tbsp. Capers
  • 6 oz pasta ( I use whole wheat spaghetti but you could use anything on hand)
  • 1 Tbsp. corn starch mixed with water
  • 1 Tbsp. Butter
  • Chopped fresh parsley
  • Salt & Pepper to taste


  1. Cut chicken breast in half length wise to create 6 breasts
  2. Pound chicken if needed to make them all the same thickness
  3. Heat 1 tsp olive oil over med high heat
  4. Dip chicken in flour shaking off any excess spay chicken with Pam
  5. Cook chicken in batches making sure not to crowd pan ( Add 2nd tsp olive oil for 2nd batch of chicken) 3-4 mins per side
  6. Transfer to wire rack and keep warm in oven
  7. Make pasta according to directions once chicken is done and before starting sauce

To make Sauce

  1. Remove pan from heat and add garlic allowing it to brown but making sure not to burn.
  2. Add wine and scrap up brown bits on bottom on the pan, cook for 3-5 mins until the alcohol has cooked out (you should be able to smell it)
  3. Add chicken broth and bring to a boil
  4. Add zest and juice of the lemons
  5. Stir in corn starch whisk until thickened
  6. Once thickened add capers and parsley
  7. Finish sauce with butter
  8. Remove 1/2 cup of sauce from pan then add pasta to sauce and combine.

Plate pasta then top with chicken and reserved sauce.

Cast Iron Pizza

Serves 4

Prep Time 10 mins                                                  Cook Time 30-40min


  • 1 package store bought pizza dough ( or you can ask your local pizza place if they sell dough) (Don’t use the Pillsbury refrigerated dough)
  • Fresh mozzarella cheese shredded ( as much or as little as you like)
  • 1/3 cup Parmesan cheese
  • Peperoni (or any of your favorite toppings)
  • Flour
  • Corn Meal
  • 2 Tsp Honey
  • 1 tsp Crushed red pepper
  • Olive Oil
  • Parmesan cheese


  1. Hear oven to 500 degrees or as high as your oven goes mine only goes to 475.
  2. Roll dough out so it will fit inside your cast iron skillet.
  3. Dust skillet with flour and corn meal.
  4. Heat pan on stove top on Med until hot
  5. Form dough in skillet pushing it up the sides (watch your digits since an is hot)
  6. Heat on stovetop until the dough starts to bubble.
  7. Remove from heat and brush dough with olive oil.
  8. Top with cheese and peperoni ( or other toppings) and place in oven.
  9. Cook for 20-30 mins.
  10. Remove from oven and top with Parm cheese.
  11. Melt honey with a little hot water and add crushed pepper
  12. Remove pizza from pan and brush crust with honey mixture.
  13. Let cool slightly and slice and enjoy.

Spaghetti & Meatballs

First off I’ll just say I don’t measure my spices for the sauce, I’ll call it the Italian in me but I just add a little here give it a taste and add a little more as needed, but I tried to give it some measurements best I could.

This is what most Itilians would call a Sunday supper, but I’ve cut it down to be a anyday meal how ever it’s not one of my fast fixes. This one does take a little longer than most weeknight meals


Serves 6-8

Prep Time 30-45 Mins                                                  Cook Time 1hr

Meatball Ingredients

  • 1 Lb. extra lean ground turkey
  • 1/4 Lb. or 2 Links hot Italian sausage ( I used chicken but you can use pork)
  • 1/3 cup Parmesan cheese
  • 1 Package frozen spinach cooked and squeezed dry (make sure you get all the moisture out)
  • 1 Egg
  • 1/4 cup bread crumbs


  1. Combine all ingredients in large bowl.
  2. Form into meat balls any size you would like cook time will vary based on size.
  3. Cook at 350 degrees for 20-40 mins depending on size. ( should be cooked through and nicely browned) flip them 1/2 way through cooking time.


Sauce Ingredients ( I like to double this recipe and freeze 1/2 of the sauce)

  • 1 large can crushed tomatoes ( I like San Marzano)
  • 1 small can tomato sauce
  • 1/2 cup dry red wine
  • 1/2 small onion chopped
  • 2 Tbsp. Olive oil
  • Minced garlic ( as much or little as you like) WE LOVE OUR GARLIC!!
  • 1/2 Tbsp. each dried oregano, basil, marjoram, rosemary, thyme
  • Salt and Pepper to taste
  • Fresh basil & 1 Tbsp. balsamic vinegar to finish off.


  1. Heat oil in large pot.
  2. Add garlic and onions and cook until soft.
  3. Add tomatoes and tomato sauce.
  4. Bring to low simmer.
  5. Add wine and all herbs except fresh basil & vinegar.
  6. Simmer on low for 45 mins, Once meat balls are done you can add them to the sauce during the simmering time if you would like. I feel this gives them more flavor and keeps them moist.
  7. In the last 10 mins of cooking add basil and vinegar


  • Serve over your favorite pasta cooked, or you could also make these and have meatball sandwiches.



Pulled Pork Sandwiches

This is a easy quick WW recipe perfect for those busy nights to have dinner ready when you get home. You can double it and use the pork in so many other ways. This is the same pork I use for the BBQ baked potatoes.

Serves 6                          Prep time 5 Mins                    Cook time 4-5 hours on high 6-8 on low


  • 1 Pork Loin
  • 1 Onion chopped
  • 3/4 Cup BBQ sauce
  • Whole Wheat hamburger buns
  • Fresh express coleslaw kit


  • Put pork onion and BBQ sauce in crockpot. Cover and cook on high 4-5 hours or on low 6-8 hours.
  • Once pork is done shred with forks
  • Make coleslaw according to directions. I add Salt pepper and poppy seeds to mine.
  • Toast buns
  • Top buns with pork and coleslaw and enjoy.


Crockpot Kings Ranch Soup

Nothing better than coming home on a rainy night after a long day at work and having a nice BIG pot of soup ready to go for dinner.

Serves 6-8

Prep Time 20 mins                                                                     Cook Time 6 hours


  • 4-5 chicken breasts (depending on size)
  • 6 Tbsp. butter
  • 1/2 Cup flour
  • 6 Cups chicken broth ( I use low fat reduced sodium)
  • 2 Garlic cloves minced
  • 4 tsp. chili powder
  • 1 Tbsp. Garlic powder
  • 1 Tbsp. cumin
  • 1 can diced tomatoes
  • 1 can diced green chili’s
  • 1 jalapeño
  • 2 Cups reduced fat sharp cheddar cheese shredded
  • Toppings: fresh chopped tomato, avocado, chopped cilantro, sliced jalapeños, tortilla chips.


  1. Place chicken in crockpot top with tomatoes, chili’s, & jalapeño.
  2. Melt butter in large sauce pan once melted add garlic cook for 2 mins.
  3. Add flour and whisk until light rue forms 2-3 mins.
  4. Slowly mix in chicken broth and bring to a boil, once smooth and thickened remove from heat.
  5. Add chili powder, cumin, garlic powder and salt & pepper to taste.
  6. Pour soup mixture over chicken and cook on low for 6 hours.
  7. Shred chicken with forks either in crockpot or on a  cutting board.
  8. Add cheese and cook on high for 30 mins to melt cheese.
  9. Serve with any desired toppings, we like to enjoy it with a salad.

Baked Ziti

Serves 6-8

Prep Time 30 Mins                                                  Cook Time 30 Mins


  • 3/4 Lb. extra lean ground turkey
  • 1/4 Lb. or 2 Links hot Italian sausage
  • 2 Cans diced tomatoes with garlic basil & olive oil
  • 3/4 Box whole wheat penne pasta
  • 1 package Spinach or Mixed Power greens
  • 1 1/2 cups part skim mozzarella cheese shredded
  • 1 jar pasta sauce


  1. Brown Turkey meat and Sausage in large skillet sprayed with olive oil pam.Baked Ziti 5
  2. While meat is browning boil water for pasta and cook according to directions.
  3. Once meat is browned add tomatoes and bring to a slight boil. (You can add more garlic here is you wish we LOVE garlic in our house)
  4. Then add in greens ( you can really add any vegetables here mushrooms zucchini squash) I used to mixed power greens with chard, kale,  spinach.
  5. Once greens are wilted add pasta sauce and bring to a boil.Baked Ziti 3
  6. Combine pasta and sauce in skillet
  7. Stir in 1/2 of the cheese.
  8. Cook covered at 400 degrees for 20 mins.
  9. Remove from oven uncover and top with remaining cheese.
  10. Cook for a additional 10 mins or until cheese is brown and bubbly.
  11. Let sit for 5 mins then serve and enjoy.

BBQ Pork Stuffed Sweet Potatoes

This is a replicate of a sweet potato I love from our favorite BBQ place Sauced. You can have it with a regular potato also if you don’t like sweet potatoes or mix it up for the family depending on who likes what . This is also a good meal when everyone isn’t eating at the same time you can keep the potatoes warm in a separate crockpot or at 200 in the oven. You can also change up the toppings to your liking.


Prep Time total 30-40 mins                                                                          Cook Time 6-8 hours total

Serves 6 (can sever more if needed) I had left over pork that I froze to use another time.


  • 1 Lb. pork loin roast
  • 1 Med onion chopped
  • 1/2 Cup BBQ sauce
  • Hot Sauce to taste
  • 6 Small-Medium sweet potatoes
  • 2 Cups sharp white cheddar cheese
  • 2 Tbsp. Butter
  • 3 Tbsp. Flour
  • 1/2 Cup Milk
  • 1 Cup beer
  • 1 tsp garlic powder
  • 1 tsp Dijon mustard
  • 1 tsp cayenne pepper
  • Salt & Pepper to taste
  • 6 Slices center cut bacon
  • 2 jalapeños thinly sliced
  • 1 bunch green onions sliced
  • 1 can baked beans  (I used Bush’s original but any kind would be good)


BBQ Pork

Place pork loin in crockpot top with onions, bbq sauce and hot sauce (if desired) cover and cook on low for 6-8 hours. Once done shred pork with forks and mix with BBQ sauce.

Sweet Potatoes
Clean potatoes wrap in foil and cook in oven at 400 for 45-60 mins or until soft.
Cheese Sauce
Melt butter in sauce pan, whisk in flour and cook 3-5 mins until light brown rue forms. Slowing stir milk into flour mixture in increments, once milk is incorporated add garlic powder, mustard, salt & pepper and  beer simmer for 3-5 mins. Add cheese in handful increments waiting until it melts before adding more. Simmer on low until thickened and smooth. If the sauce thickens up too much you can add more beer to thin it out.

Food 28
Cheese Sauce

Cook & Crumble bacon set aside. Cook Beans according to directions. Slice Jalapeños, Slice Green Onions
Slice sweet potatoes down middle top with Beans, Pork, Cheese Sauce, Bacon, Jalapeños, & Green Onions.Food 29

Prosciutto & Arugula Pizza

I got the original recipe for this from Cooking light but have changed it up to make it my own.

Prep 15 Mins                                                                                        Cook Time 20 Mins

I like to split my pizza dough and make these into 3 individual pizzas but can also be made into 1 large pizza.


  • Pizza dough ( I like the house made one from sprouts)
  • Fontina Cheese shredded
  • 8-10 slices of prosciutto
  • 1 cup arugula
  • 1 Lemon
  • Pepper to taste


  1. Roll out pizza dough on floured cutting board transfer to pizza stone
  2. Top pizza with cheese and prosciutto
  3. Bake at 400 ( or according to package directions) for 15-20 mins
  4. Mix arugula with juice of 1 lemon and pepper to taste
  5. Top pizza with arugula mixture
  6. Serve immediately and enjoy.

Spinach Florentine pasta

This is a light and fresh pasta that we enjoy usually during the summer time when I can get good mixed cherry tomatoes from the farmers market. Can be made with chicken or scallops also.


Serves 4

Prep Time: 10 Mins                                         Cook Time 20 Mins


  • 1 Lb. Peeled and Deveined Shrimp
  • 2 tsp olive oil
  • 2 Tbsp. diced garlic
  • 2 cups spinach
  • I pint cherry tomatoes (I like the mixed ones)
  • 8 oz. Whole wheat linguini
  • 1/2 cup shredded parmesan cheese
  • Salt & Pepper to taste


  1. Boil water according to pasta directions. Cook as directed
  2. Heat olive oil over med/high heat
  3. Add garlic and cook for 30-60 secs making sure not to burn
  4. Add Shrimp and cook until opaque
  5. Add tomatoes and cook for 2-3 mins or until the begin to burst
  6. Add spinach and cook until wiled.
  7. Reserve 1 cup pasta cooking liquid and drain pasta
  8. Add pasta to shrimp mixture and toss to combine.
  9. Add pasta water slowly until past is coated ( you won’t need it all)
  10. Toss with parmesan cheese and fresh cracked black pepper
  11. Serve immediately and enjoy