What I Eat

Turkey Gravy

Serves: 1


1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup organic free range chicken broth
cooked shredded rotisserie turkey breast, to taste
1 serving mashed potatoes*

Melt butter in a small skillet over medium heat. Stir in flour. Add broth. Bring to a boil, stirring occasionally so the gravy isn’t lumpy. When thick, turn heat down to low. Add the amount of cooked turkey you like. Stir to coat. When heated through, serve over mashed potatoes. *For a mashed potato recipe, go to my ‘Roast, Garlic Mashed Potatoes, and Cooked Carrots’ recipe (the ingredients make enough to serve 4, so make 1/4 of the recipe for 1 serving) and omit the garlic powder. If you don’t add a lot of turkey to the gravy, have with 1 serving (according to the nutrition label) of milk. If you do add a lot of turkey to the gravy, have with a glass of water.

What I Eat

Scalloped Potatoes & Ham

Serves: 3

3 russet potatoes, peeled and thinly sliced
3 oz. fully cooked boneless ham steak, diced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cup whole milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
1/2 cup shredded mild cheddar cheese
1 teaspoon parsley flakes

Preheat oven to 350 degrees. To make the white sauce, melt butter in a saucepan over medium heat. Wisk in flour. Gradually add milk. Cook, stirring occasionally, until thickened. Remove from heat and stir in garlic powder, onion powder, and pepper. In a large bowl, combine potatoes, ham, white sauce, and cheese. Put mixture in a greased casserole dish. Bake for 75 minutes or until potatoes are tender. Sprinkle with parsley and stir. Have with a glass of water.