Thanksgiving - Take 2 - Turkey Pot Pies

Ingredients:

chopped up leftover turkey

leftover green bean casserole [or any frozen vegetables]

leftover gravy

leftover stuffing

pie crust dough

Directions:

1. Make up a pie crust. Cut round circles 5'' round. 

2. In your cupcake pan, place circles inside and press gently, being careful not to break the dough (no need to spray the bottoms or sides). 

3. Place some chopped turkey in the bottom, 1/4 way, add a little green beans, spoon a dab of stuffing and spoon in some gravy.

4. Put another pie dough circle on top and press on the sides. 

5. Bake at 350 degrees until your crust is golden brown. 

6. Let them rest before removing. They will slide out easily! 

Freezable.

Cheesy Broccoli Rice & Turkey

1 can (14 1/2 oz) fat-free reduced sodium chicken broth
2 cups chopped cooked turkey
2 cups broccoli florets
2 cups Minute White Rice, uncooked
6 ozs. Velveeta Cheese, cut up.

Combine broth, turkey and broccoli in a large skillet. Bring to a boil. Reduce heat to low, cover and simmer for 5 minutes.

Add rice and velveeta; cover. Remove from heat. Let stand for 5 minutes or until rice is tender and velveeta is melted. Stir until well blended.

Makes 4 servings, 1 1/2 cups each.
Cal: 430, Fat: 13g., Fiber: 2g, Protein: 35g

Substitute: Try 4 small boneless, skinless chicken breast halves (1lb) for the chopped cooked turkey. Heat small amount of oil in a large nonstick skillet on med-hi heat. Add chicken, cover. Cook 5 min on each side or until cooked through. Transfer to a plate; cover to keep warm. Bring broth and broccoli to boil in the skillet; continue as directed, returning chicken to skillet along with rice and velveeta.