Hi guys!

Sooo glad you’re all pumped for the Month of Holiday Giveaways and winning a whole case of Popchips! They truly are a snacker’s dream come true. :) And if you don’t happen to win them on Friday afternoon, look for Popchips in the health food section of your grocery store. That’s where mine keeps ’em!

In other news, was the weather today as fabulous for you as it was for me?! My little Weather.com beaker bleeped a high of 63 degrees around 2:30 this afternoon. Can you even believe that? December 1st and it’s 63 degrees out. I’m savoring it while it lasts, because Friday’s high is supposed to be twenty six. 26. Twelve + Ten + Four. That is COLD my friends!

In anticipation of the chilliness, I’m making warm and comforting meals this week – all of which are waistline friendly!

Tonight’s dish: Turkey & Vegetable Pot Pie


One of the most joyous things about Thanksgiving is the leftovers, right? Lucky me still had some turkey to eat and knowing that it was nearing "use or lose" status – I put it to use!

Turkey & Vegetable Pot Pie

Serves 2

Adapted from this recipe.


1 Tablespoon butter

1/4 cup onion, chopped

1/4 cup carrot, chopped

salt & pepper

2 cups broccoli florets, chopped

3 Tablespoons flour

2 cups + 1/4 cup chicken broth

6 oz turkey, shredded or cubed

1/4 teaspoon dried thyme

4 crescent rolls


1. Preheat oven to 375. In a large skillet over medium heat, melt butter and sauté onion, carrot and a generous amount of S&P until vegetables are softened ~6-7 minutes. If your vegetables seem like they need a little more liquid while cooking, add small splashes of chicken broth as needed.



DSC_0060 DSC_0064



2. Meanwhile, microwave broccoli florets in a microwavable safe container with a splash of water for 2 minutes.


3. When carrots and onions are soft, sprinkle in flour, whisk and cook for 2 minutes.




4. Slowly whisk in 2 cups of chicken broth and cook, stirring frequently, until mixture thickens ~5-6 minutes. Add cooked broccoli florets, turkey and thyme to mixture and stir to combine.







4. Pour mixture into two, 12 ounce baking dishes, or one 24 ounce baking dish. Cover the top with two flattened crescent rolls and bake for 12-15 minutes, or until golden brown.




5. Allow pot pies to cool for 5 minutes, and enjoy!


Leftovers have never tasted so good!


The flaky and tender crescent rolls were the perfect pot pie crust and cover for the rich & creamy filling.


We didn’t miss the traditional, butter-laden crust at all – nor the butter-laden filling! Just a tablespoon of butter was all we needed to get the taste of butter, but not all the calories or fat.


You could also make this a chicken pot pie instead of turkey and/or use other veggies in place of the broccoli. A lot of traditional pot pies use peas!


Obviously we hated it. ;)


I encourage you to try this – really! It comes together in about 15 minutes – add 15 more minutes for the oven, and you’ve got yourself a 30 minute meal! IGE is the new RR. :) Muwahahahaha!

Tonight = presidential address (what did you all think about the White House party crashers?!) and The Biggest Loser. I hear the final challenge for tonight’s episode is to have the contestants run an entire marathon. Are you kidding me?! Say what you want about The Biggest Loser, but I am unaware of any other program that takes a 400+ pound individual and has them running a marathon 3 months later. It just blows my mind!

Team Danny!



What did you make with your Thanksgiving leftovers?