Turkey Pot Pie

Double pie crust

Turkey Filling:
1 large onion, chopped
6 tablespoons butter
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 cups chicken broth (or 2 cans)
1 1/2 cup half & half or evaporated milk
3-4 cups chopped cooked turkey
3 peeled and diced potatoes
1 can peas
1 can corn
1-2 teaspoons Worcestershire sauce

Egg Wash:
1 egg
1 tablespoon water

Cook and stir onion in butter in dutch oven until tender. Blend in flour, salt and pepper. Cook over low heat until mixture is bubbly. Stir in chicken broth and milk. Then add chopped turkey and diced potatoes. Bring to a simmer, stirring occasionally. Simmer over low heat while preparing the double pie crust (or about 20-30 minutes.) After crust is made, add the corn, peas and Worcestershire sauce.

Place the bottom crust in the pie pan. Pour hot turkey filling in crust. Place top crust over and crimp edges with a fork. Cut a slit in top crust for steam.

Beat the egg and water, then brush over top crust. Bake in 400 degree oven until crust is brown and filling is bubbly, about 1 hour.

Baked Ziti
1 pound dry ziti pasta or rigatoni
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
3 tablespoons grated Parmesan cheese

Directions
1.) Bring a large pot of lightly salted water to a boil.
Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2.) In a large skillet, brown onion and ground beef over
medium heat. Add spaghetti sauce, and simmer 15 minutes.
3.) Preheat the oven to 350 degrees F (175 degrees C).
Butter a 9x13 inch baking dish. Layer as follows:

• 1/2 of the ziti
• all the Provolone cheese
• sour cream
• 1/2 sauce mixture
• remaining ziti
• all the mozzarella cheese
  
• remaining sauce mixture
• top with grated Parmesan cheese
  

4.) Bake for 30 minutes in the preheated oven, or until cheeses are melted

Winter Squash Gratin
Nonstick cooking spray
2 Tbls olive oil
2 cups thinly sliced onion
3 cloves garlic, minced (1 Tbls minced)
1 Tbls chopped fresh sage or 1 tsp dried sage
2 tsp chopped fresh thyme or 3/4 tsp dried thyme
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 lbs butternut squash-peeled, halved, seeded and sliced 1/4" thick
1 1/2 cups soft whole wheat bread crumbs (2 slices)
1 Tbls parsley
3/4 cup mozzarella cheese, part-skim, shredded
1/4 cup shredded Parmesan cheese
1. Preheat oven to 350°. Coat a 9x13 casserole with cooking spray; set aside.
2. In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add onion and garlic; cook about 6 minutes or until tender, stirring occasionally Remove from heat. Stir in sage, thyme, salt and pepper.
3. Place half of the squash slices in the baking dish. Sprinkle with the onion mixture and half of the bread crumbs. Top with remaining squash slices. Cover with foil, bake 45 minutes or until squash is nearly tender.
4. Meanwhile, combine the remaining bread crumbs, the remaining 1 tablespoon olive oil, and the parsley. Mix well.
5. Remove foil from baking dish; sprinkle squash with mozzarella cheese, Parmesan cheese, and bread crumb mixture. Bake, uncovered, for 10 to 15 minutes more or until crumbs are golden brown and squash is tender. Let stand for 10 minutes before serving.
From The Sonoma Diet Recipes