Turkey Pot Pie III

This simple pot pie is a great way to use turkey leftovers and eat your veggies at the same time! Cream of mushroom soup may be used instead of golden mushroom soup in the filling.

Step: 1

Preheat oven to 400 degrees F (200 degrees C). Place one pie crust in an ungreased pie dish.

Step: 2

In a medium bowl, mix the mushroom soup and milk. Stir in the turkey meat and mixed vegetables. Pour the mixture into the pie crust in the dish. Top with the other pie crust, and seal the crust edges by crimping with a wet fork.

Step: 3

Bake in the preheated oven 45 minutes, or until the crust is golden brown

Per Serving: 397 calories; protein 12.4g; carbohydrates 34.9g; fat 22.9g; cholesterol 20.8mg; sodium 785.2mg.

Depriving yourself can lead to overeating , 2.00 AM snacking, and mindless eating and it’s for this reason that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on late-night snacking and got eat , it is much important to include some easy foods (or what one may perceive as unnecessary ). It means , if we can be order the healthiest thing on the menu but come home and graze on chips, perhaps we really wanted the junk food and should have just pleased it in the first place."

When it comes to eat on evening , much eat or eating too much of the bad item of food will make lead to bad habit on sleeping. On the other side, a daylight food that is less than satiating can leave you want more and resulting in reaching for an unhealthy late-night snack even closer to bedtime .