Ingredients

For the Turkey Mixture
• 3 cups low-sodium chicken broth
• 3 cups cooked, shredded turkey
• 2 Tablespoons olive oil
• 1 large leek, chopped
• 1 large onion, diced
• 4 large carrots, peeled and sliced
• 4+ garlic cloves, minced
• 10 ounces baby bella or button mushrooms, sliced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon tomato paste
• 4 tablespoons butter
• 1/2 cup all-purpose flour (I used Gluten Free Bisquick)
• 1 cup milk, warmed
• 2 teaspoons dry sherry or dry white wine
• 2 teaspoons minced fresh thyme
• Squeeze of fresh lemon juice
• 3/4 cup frozen peas
For the Biscuit Topping
• 1 1/2 cups biscuit/baking mix (I used Gluten Free Bisquick)
• 3/4 cup shredded EXTRA sharp cheddar cheese
• 3/4 cup milk
• 3 tablespoons butter, melted

Instructions

1. Heat oven to 400° degrees.
2. Heat 1 tablespoon of the oil in the Dutch oven over medium heat. Stir in the leek, onion, and carrots. Season generously with salt and pepper. Reduce the heat to medium-low, cover and cook, stirring occasionally until the vegetables are just tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. While the vegetables are cooking, shred/cut the turkey into bite-sized pieces. When the vegetables are just tender, transfer to the bowl with the shredded turkey. Return the pot to the heat.
3. Heat the remaining 1 tablespoon of oil in the pan. Add the mushrooms, cover and cook, stirring occasionally, until the mushrooms have released their liquid, about 5 minutes. Stir in the Worcestershire sauce and tomato paste. Increase the heat to medium-high, stirring often, until the liquid has evaporated and the mushrooms are somewhat browned, about 5 minutes. Transfer to the bowl with the chicken and the vegetables. Return the pot to the heat.
4. Melt the butter over medium heat. When it is fully melted, whisk in the flour so that no clumps remain. Slowly whisk in the chicken broth, milk and sherry. Bring the mixture to a simmer, stirring frequently, and cook until the sauce thickens. Remove from the heat and stir in the thyme and lemon juice. Stir in the turkey-vegetable mixture and the frozen peas. Adjust seasoning to taste.
For the Biscuit Topping
5. In a small bowl, combine the topping ingredients; spoon over top of turkey mixture.
6. Bake, uncovered, for 40-45 minutes or until bubbly and topping is golden brown. Let stand for 10 minutes before serving.

Ingredients

• 1 1/4 lb ground turkey
• 1 1/2 teaspoons garlic powder
• 6 green onions, chopped
• 4 Tablespoons fresh cilantro, chopped
• 3 limes, juiced
• 2 Tablespoons fish sauce
• 3 Tablespoons peanut butter (I used chunky)
• 1 Tablespoon garlic and red chile paste (use less if you don't like spice)
• 1 cup shredded carrots
• 1/3 cup chopped salted peanuts (can omit if using chunky peanut butter)
• 12 medium lettuce (Bibb, Butter or Iceberg) leaves, rinsed, patted dry with paper towel

Instructions

1. In large nonstick skillet, cook turkey over medium-high heat. Sprinkle with garlic powder and the juice of one lime. Stir frequently, until thoroughly cooked; drain and return to skillet. Stir in green onions, cilantro, lime juice, fish sauce, peanut butter, and chile paste. Cook 3 to 4 minutes longer or until hot.
2. To serve, spoon 2 heaping tablespoons turkey mixture, 1 tablespoons carrot and 1 teaspoon peanuts (if using) onto each lettuce leaf; wrap around filling. Serve warm.

Ingredients

For the Crust:
• 1 (7.5 oz) package Chebe mix (or 1 ¾ cup flour)
• 2 eggs
• 2 TablespoonsOil
• 1/4 cup non-fat milk
• 1 cup shredded cheese (optional)
For the Filling:
• olive oil
• 1/2 large onion diced
• 2 large handfuls of spinach, washed and stemmed if tough
• Soft cheese (like Boursin or goat cheese), at room temperature

Instructions

For the Filling:
1. Heat olive oil in large skillet over medium heat. When oil is hot, add in onion and cook until softened and translucent, about 5 minutes.
2. Then add in spinach and cook until wilted.
3. Remove from heat and set aside.
For the Calzone: Prepare Chebe mix according to directions on the box:
4. Preheat oven to 375° F.
5. Blend Chebe Garlic-Onion Breadstick Mix with 2 tbsp. oil, 1 cup shredded cheese* (optional; sharp or hard cheeses work best) and 2 large eggs. Slowly blend in exactly 1/4 cup water or milk*/milk substitute.
6. Knead dough with hands until it is smooth.
7. After mixing the dough, pat the dough into a think round. Split this round in half, and split the halves in half, to make four hunks of Chebe Bread dough approximately the same size.
8. On a piece of wax paper, spread one of the rounds out to a very thin layer, using your fingers and the heel of your hand, or using a rolling pin. You want this very thin, but be careful that there are no holes in the dough. You don't want any of the fillings escaping from the center during baking.
9. Flip the dough round on a non-greased baking sheet. Cover with 1 to 1 1/2 cups of filling and cheese leaving edges clear so that dough will seal.
10. Flatten the next dough round per the instructions above. Flip the flattened round on top of the bottom round and the filling. Crimp the edges together with your fingers, being careful not to create any holes in the dough.
11. Then, using the tines of fork, press the edges together all the way around the dough. If the fork sticks to the dough, dip it in cold water. This will secure the edges and give the calzone a finished look.
12. Pop into a preheated oven at 375° F and bake for approximately 30 minutes or until nicely browned. (Suggestion: brush the outside with olive oil before baking.) Let cool about 5 minutes and serve.

Ingredients

For the Crust:
• 1 (7.5 oz) package Chebe mix (or 1 ¾ cup flour)
• 2 eggs
• 2 TablespoonsOil
• 1/4 cup non-fat milk
• 1 cup shredded cheese (optional)
For the Filling:
• Sliced salami or other cured meat of choice
• Handful green olives, sliced
• Pasta sauce (I used Trader Joe's Roasted Garlic)
• Grated cheese

Instructions

For the Calzone: Prepare Chebe mix according to directions on the box:
1. Preheat oven to 375° F.
2. Blend Chebe Garlic-Onion Breadstick Mix with 2 tbsp. oil, 1 cup shredded cheese* (optional; sharp or hard cheeses work best) and 2 large eggs. Slowly blend in exactly 1/4 cup water or milk*/milk substitute.
3. Knead dough with hands until it is smooth.
4. After mixing the dough, pat the dough into a think round. Split this round in half, and split the halves in half, to make four hunks of Chebe Bread dough approximately the same size.
5. On a piece of wax paper, spread one of the rounds out to a very thin layer, using your fingers and the heel of your hand, or using a rolling pin. You want this very thin, but be careful that there are no holes in the dough. You don't want any of the fillings escaping from the center during baking.
6. Flip the dough round on a non-greased baking sheet. Cover with a layer of salami, a handful of olives 1/2 cup shredded cheese and 1 cup pasta sauce leaving edges clear so that dough will seal.
7. Flatten the next dough round per the instructions above. Flip the flattened round on top of the bottom round and the filling. Crimp the edges together with your fingers, being careful not to create any holes in the dough.
8. Then, using the tines of fork, press the edges together all the way around the dough. If the fork sticks to the dough, dip it in cold water. This will secure the edges and give the calzone a finished look.
9. Pop into a preheated oven at 375° F and bake for approximately 30 minutes or until nicely browned. (Suggestion: brush the outside with olive oil before baking.) Let cool about 5 minutes and serve.

Ingredients

• 1 small (800g) cauliflower, cut into florets
• 2 teaspoons olive oil
• 1 pound/500g boneless, skinless chicken breast, diced
• Kosher salt, black pepper, garlic powder, for seasoning
• 3 Tablespoons/40g butter
• 1/4 cup all-purpose flour (I used Better Batter.)
• 1 cup low-sodium chicken stock
• 375ml can evaporated milk
• 3 ounces/80g baby spinach
• 1/3 cup grated tasty cheese (I used a sharp English Cheddar)

Instructions

1. Preheat oven to 400°F/200°C/180°C fan-forced. Steam over or cook cauliflower in a saucepan of boiling water for 5 minutes or until just tender. Drain.
2. Heat oil in a large saucepan over medium-high heat. Season diced chicken breast with Kosher salt, black pepper and garlic powder. Add the chicken. Cook, stirring, for 5 minutes or until browned. Transfer to a bowl. Cover to keep warm.
3. Add butter to pan. Cook for 1 minute or until melted and bubbling. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually add stock, stirring until smooth. Bring to the boil. Reduce heat to low. Add milk. Simmer for 3 to 5 minutes or until thickened. Remove from heat. Stir in chicken, cauliflower, spinach and 2 tablespoons tasty cheese. Season with salt and pepper.
4. Spoon mixture into four 2 cup-capacity ovenproof dishes. Sprinkle with remaining cheese. Season with salt and pepper. Bake for 20 minutes or until golden. Serve.

Ingredients

• 1/4 cup olive oil
• 1 tablespoon butter
• 6 large red onions, thinly sliced
• 2 teaspoons salt
• 1/4 cup balsamic vinegar
• 2 tablespoons low-sodium gluten free tamari or soy sauce
• 2 tablespoons prepared mustard
• 6 cups low-sodium vegetable broth
• 1/8 teaspoon freshly ground black pepper
• 6 slices of bread (I used a gluten-free baguette from Whole Foods)
• 3/4 cup grated Swiss cheese

Instructions

1. Heat a large pot over medium heat for one minute. Add the oil and swirl to coat the bottom of the pan, and then add the butter. Once it melts, add the sliced onions and salt, and then reduce heat to medium-low. Cook, stirring occasionally, until the onions turn golden brown, about 30 minutes.
2. Add the balsamic vinegar, soy sauce, and mustard, stir well, and cook for five minutes.
3. Pour in the broth, and turn the heat to high. When it comes to a boil, reduce the heat to low, partially cover, and simmer for 15 minutes.
4. Meanwhile, preheat the oven to 350°F. Place the slices of bread on a baking sheet covered with aluminum foil. Transfer the baking sheet to the oven and cook for five minutes. Carefully remove the sheet, and turn on the broiler. Divide the cheese between the slices of bread. Set the sheet under the broiler for however long it takes to melt the cheese, about 30 seconds. Remove the sheet, turn off the heat, and set aside.
5. Season the soup with black pepper and, if needed, more salt. Ladle the soup into bowls and top with a crouton. Serve immediately.

Ingredients

• 1-10 ounce/280g package of fresh or frozen pearl onions
• 1/2 cup/125 ml freshly grated Parmesan cheese
• 1/2 cup/125 ml half-and-half
• 1 tablespoon/15 ml flour
• 1/2 teaspoon/2 ml salt
• 1/4 teaspoon/1 ml Worcestershire sauce
• 1/8 teaspoon/.5 ml pepper
• 1/8 teaspoon/.5 ml paprika

Instructions

1. Cook onions in boiling water to cover, 1 minute; remove onions from water and plunge into ice water; peel if using fresh pearl onions.
2. Arrange onions in a lightly greased 1-quart (1-litre) baking dish and sprinkle with Parmesan cheese.
3. Preheat oven to 300F/150C. Combine half-and-half, flour, salt, Worcestershire sauce and pepper; stir well and pour over onions. Sprinkle with paprika. Cover and bake 15 minutes or until tender.
4. Serve and enjoy.

Ingredients

• Nonstick cooking spray
• 2 large boneless, skinless chicken breasts cut into strips
• 6-8 cloves garlic, minced
• 1 teaspoon chili powder
• 2 teaspoons canola oil
• 1 large onion, halved and thinly sliced
• 1-7 ounce can diced green chiles
• 1-10 ounce package frozen chopped spinach, thawed and squeezed dry
• 1 1/2 cups salsa
• 4-6 inches corn tortillas, coarsely torn
• 3 ounces Monterey Jack or Sharp Cheddar cheese, shredded
• 1/2 cup cherry tomatoes, quartered or chopped
• 3 green onions, chopped

Instructions

1. Preheat oven to 350 degrees F. Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium-high heat. In a medium bowl toss together chicken, garlic, and chili powder. Add to hot skillet. Cook for 4 to 6 minutes or until chicken is no longer pink, stirring frequently. Remove chicken from skillet; set aside.
2. Add canola oil to skillet. Add onion and green chiles. Cook over medium heat about 5 minutes or until tender, stirring occasionally. Stir in spinach.
3. Coat a 2-quart square baking dish with cooking spray. Spread about 1/2 cup of the salsa in the baking dish. Top with half of the tortilla pieces, half of the chicken mixture, and half of the vegetable mixture. Pour half of the remaining salsa over the vegetables and top with half of the cheese. Repeat layers once, except do not top with the remaining cheese.
4. Bake, covered, for 30 to 35 minutes or until heated through. Sprinkle with the remaining cheese. Let stand for 5 minutes before serving. If desired, garnish with cherry tomatoes and green onions.