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.


Chicken & Pancetta Ravioli’s w/Lemon Arugula Pesto

IMG_1666Serves 12

Prep Time 2 hours (including dough sit time)                   

Cook Time 50 mins (Total for all steps)

 Filling Ingredients

  • 3 Chicken Breasts
  • 1 Package diced pancetta
  • 2 cups arugula
  • 1/2 cup parmesan cheese
  • 3 Tbs. olive oil
  • 3 Tbs. chopped garlic

Pasta Dough

  • 4 Cups sifted flour
  • 1/2 tsp salt
  • 4 eggs
  • 1 Egg and water for brushing

Sauce Ingredients

  • 4 cups arugula
  • Zest and juice from 2 large lemons
  • 2 cloves garlic (more if you like)
  • 1/2 cup olive oil
  • 1/4 cup toasted pine nuts
  • 1/4 cup parmesan cheese
  • 2 Tbs apple cider vinegar


For the filling

  1. Cut chicken breast into chunks
  2. Brown pancetta in large pan remove and place on paper towels to drain
  3. Remove 1/2 of the pan drippings from pan then brown chicken with a little pepper
  4. Place Chicken Arugula and olive oil in food processor (in batches if needed) and pulse until chopped be sure not to over process you want texture from the chicken
  5. Combine Chicken with pancetta and parm cheese and refrigerate for at least an hour ( I made this in the morning and let it sit all day)

For the Dough 

  1. Place dough hook on mixer
  2. Sift flour and salt into bowl
  3. Add your eggs
  4. Mix on low until dough ball forms you can add 1 -2 Tbs. of water if needed
  5. Transfer dough to cutting board and knead for 1-2 mins
  6. Wrap dough in plastic wrap and let sit for 30 mins to 1 hour
  7. Separate into 4 balls

For the Sauce

  1. Toast pine nuts over low heat either on the stove or in the oven
  2. Place all sauce ingredients except olive oil in food processor and begin to process slowly streaming in the olive oil until the pesto forms
  3. IMG_1657

To Make Ravioli’s

  1. Roll out dough using pasta attachment on kitche aide mixer. make sure to keep all surfaces well floured as to avoid sticking. IMG_1659
  2. Place filling on pasta leaving enough space to cut out ravioli’s IMG_1667
  3. Mix 1 egg with 1 tbsp water, brush edges and middles with egg wash then top with second sheet of pasta.
    Press edges to seal then cut into ravioli’s, you can cut ravioli’s with a knife if you don’t have a ravioli cutter.IMG_1661
  4. Cook pasta in well salted boiling water for 4-6 mins or until the ravioli float to the top. You can do this in batches if needed
  5. Warm sauce in separate pan then add ravioli’s once cooked. DO NOT DRAIN RAVIOLI’s you will want some of the pasta water to thin out sauce. Add more pasta water if needed.IMG_1664

Plate pasta and sauce top with parmesan cheese. Serve with Cesar salad and warmed crusty bread.

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.



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.


Prep Time 15-20 Mins                                                   Set Time at least 1 hour but best over night


  • 2 Each orange, apple, lemon, limes sliced
  • 1/2 package strawberries cut in half
  • 1 package blackberries
  • 2 large bottles red wine
  • 1 Cup blackberry liquor
  • 2 2 liters sprite


  1. Combine all  fruit, wine and liquor and let sit over night
  2. Once ready to serve pour over ice and top with sprite.

Chicken Divan

Serves 6-8

Prep Time 30 Mins                                                  Cook Time 45 Mins


  • 4-5 Chicken Breasts
  • 2 Bunches broccoli cut into florets
  • 2 Cans cream of chicken soup ( I use the cambels heathy request)
  • 2 Cups sharp cheddar cheese
  • 1/2 Cup mayo
  • 2 Tbsp. Nature Seasonings
  • 1 stick butter
  • 1 cup bread crumbs


  1. Boil water in large stock pot, once boiling add chicken cook for 10-15 mins until cooked through.
  2. While chicken is boiling combine soup mix, mayo & seasonings and simmer on low.
  3. Remove chicken and let cool
  4. While chicken is cooling steam broccoli for 5 mins until just slightly tender
  5. Shred Chicken into bit size pieces
  6. Spray casserole dish with cooking spray.
  7. Layer Chicken, Broccoli, Soup mix, & cheese in 2 layers.
  8. Melt butter and combine with bread crumbs sprinkle on top of casserole.
  9. Bake at 400 for 40-45 mins until brown and bubbly.
  10. Let sit for 5 mins before serving.

Shrimp & Grits

 Serves 3
Prep Time 15mins                                             Cook Time 25mins
  •  4 packages instant white grits
  • 2 Tbsp. unsalted butter
  • 2 ounces white cheddar cheese, shredded
  • 4 thick slices bacon
  • 1 cup chopped white or yellow onion
  • 1 cup chopped green pepper
  • 2 garlic cloves, minced
  • 1 to 1 1/2 pounds shrimp, peeled and deveined
  • 1 cup chicken stock
  • 3 green onions, chopped (white and light green parts only)
  • 2 Tbsp. chopped parsley
  • Juice of a lemon, about 1-2 Tbsp.


  1. Fry the bacon in a large sauté pan on medium heat until crispy. Remove the bacon and chop. Pour off all but about 3 tablespoons of the fat. Turn off the heat.
  2. When the bacon fat is hot, sauté the onion and green pepper over medium-high heat until soft, about 4 minutes.
  3. Add the bacon, garlic cloves and shrimp and toss to combine. Let this cook another minute.
  4.   Add the chicken stock and let this boil down for 5 minutes.
  5. Microwave Grits according to package once done  add cheese and butter to grits. The dish might not need any more salt, but add some if you’d like.
  6. To serve, spoon out some grits in individual bowls. Add to the shrimp the green onions, parsley and lemon juice to taste. Spoon some shrimp over the grits and Serve at once. Top with hot sauce if desired.