Yummy, easy, and healthy potstickers

 My husband and I LOVE Asian food.  Unfortunately, now that my husband is allergic to beef, pork, chicken, soy and peanuts, it is no longer safe for us to buy Asian food at a restaurant.  So I simply had to learn how to make it!  I first attempted to make my own wonton wrappers.  They turned out well, but took a lot of time.  And now that I am often bouncing a newborn while I cook, I do not have time to make my own wrappers.  But then I found that Kroger actually sells refrigerated wrappers and the ingredients are safe for my husband!  Total game changer.  We also discovered that Coconut Aminos is an absolutely delicious replacement for soy sauce!  Now I make these at least every other week.  It is my husband's favorite meal right now.  I can substitute ground turkey for the meat because all the seasonings hide the fact that it is turkey.  I also like to use a bag of coleslaw salad instead of just chopping up cabbage for the recipe.  Super easy!  I think the thing that takes the longest is shredding the fresh ginger.  But please don't skip that step because the ginger is what makes these taste so fresh and delicious!  HERE is where I found the original recipe.

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• 1 pound ground chicken or pork (I use turkey)
• 1 cup shredded green cabbage (I use a fresh coleslaw mix)
• 2 cloves garlic, minced
• 2 green onions, chopped
• 1 tbsp soy sauce (I use coconut Aminos)
• 1 tbsp freshly ginger, grated
• 1 tsp sesame oil (I use coconut oil simply because I don't have any)
• 2 tbsp vegetable oil (I use coconut oil)
• 1 package round wonton wrappers (about 45)

Make the filling for the potstickers

1. Put ground chicken or pork, shredded cabbage, garlic, green onion, ginger, soy sauce and sesame oil in a bowl and mix together until well combined.

Assemble the potstickers

1. Fill a small bowl with water and set aside.
2. Arrange wonton wrappers on a work surface like a table or counter.
3. Put 1 tbsp of filling in the center of each wonton wrapper.
4. Dip your finger in the water and run around the edges of each wonton wrapper to moisten it.
5. Fold the wrappers in half over the filling (to create a half-moon shape), then pinch the edges of the wrappers together to seal them.

Cook the potstickers

1. Heat the oil in a large non-stick frying pan over medium heat (to speed up the process, I use 2 frying pans at the same time).
2. Put the potstickers in a frying pan in a single layer and cook for 2 minutes. Carefully flip potstickers with a spatula. Add ¼ cup of water to the frying pan. Cover and cook for 4 minutes.
3. Serve the potstickers with soy sauce I use coconut aminos) for dipping.

Creamed Turkey Over Biscuits

I found this recipe when looking for a way to use up leftover Thanksgiving turkey.  It is such delicious comfort food!  It would also be yummy with chicken.  Many thanks to Frugal Foodie Mama for the recipe!

For the buttermilk biscuits

• 2 cups flour
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1 tsp salt
• 8 tablespoons of unsalted butter, chilled & cubed
• 3/4 cup buttermilk (I did not have any, so added 1 tbsp of vinegar to a measuring cup & filled it with milk to the 3/4 line. Let it sit for 5 minutes & voila!)

For the creamed turkey

• 2 tbsp unsalted butter
• 2 tbsp flour
• 1/2 cup chicken or turkey broth
• 1 1/2 cups half 'n half
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 cups of cooked turkey, chopped
• Leftover or fresh made mashed potatoes

Instructions

Preheat your oven to 425 degrees. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.

In a large bowl, whisk together the flour, baking soda, baking powder, & salt. Add in the cubed butter and cut into the flour mixture with a pastry blender or two forks until the mixture is crumbly.

Pour in the buttermilk and mix with a wooden spoon until just combined.

Turn the biscuit dough out onto a well floured surface & roll out to about 1/2 inch thick. Using a biscuit cutter or the top of a glass cut out circles of dough. Place at least an inch apart on the prepared baking sheet. I was able to cut out about 10 biscuits from this recipe.

Bake for 12-15 minutes, or until the edges are golden brown.

Allow to cool to warm.

While the biscuits are cooling, prepare the creamed turkey.

In a large skillet, melt the butter over medium heat. Once melted, whisk in the flour and continue to whisk and cook for 1-2 minutes.

Pour in the half 'n half and broth. Season with the salt & pepper. Continue to heat, whisking every minute or so for about 5 minutes.

Dump in the chopped turkey and stir. Heat another 3-4 minutes or until the turkey is heated through and the sauce has thickened.

To serve, cut a biscuit in half and place on a plate. Add a nice heaping scoop of reheated leftover mashed potatoes. Generously ladle the creamed turkey over top of the biscuit and mashed potatoes

Creamy Mexican Turkey Soup

Great for leftover turkey...

1 Tbs vegetable oil
1 large carrot, chopped
1 stalk celery, chopped
1 cup chopped yellow onion
2 cloves garlic, minced
3 cups chicken or turkey stock or broth
1 can diced green chilies, drained
2 cups 1% milk
¼ cup all-purpose flour
1 tsp salt
1 tsp chili powder
½ tsp ground cumin
2 cups shredded turkey
¾ cup corn, fresh or frozen
3 Tbs chopped fresh cilantro
1 cup grated Monterey Jack cheese



1 In a large stockpot, heat oil over medium-high heat. Add vegetables and garlic and sauté for 5 minutes. Add broth and bring to a boil. Reduce heat to medium-low and simmer, covered, for about 10 minutes. Add chiles.
2 In a bowl, whisk together milk, flour, salt, chili powder and cumin. Increase heat to high and whisk milk mixture into soup. Stir until thick and bubbly, about five minutes. Reduce heat to low. Add turkey, corn, cilantro and cheese; stir until cheese is melted and soup is hot, 5 to 10 minutes.

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