Ruby Tuesday's Turkey Burger (Copycat Recipe)

Ruby Tuesday Turkey Burger

1 lb ground turkey

1 tablespoon garlic powder
1 tablespoon red pepper flakes
1 teaspoon dried minced onion (optional)
1 egg
1/2 cup crushed cheese flavored crackers

Preheat a grill for high heat.

In a large bowl, mix together the ground turkey, garlic powder, red pepper flakes, minced onion, egg and crackers using your hands. Form into four fat patties.

Place patties on the grill, and cook for about 5 minutes per side, until well done.

What I did differently:

The cheese flavor crackers I used were just normal cheezits.

I tamed down the red pepper flakes (maybe 3/4 tbsp) because Mr. Jacob was eating the burgers.

I also just used a pan to fry them. My mother gave me a tip about turkey burgers in a pan--- get the pan SUPER hot and then pour some sea salt (about a teaspoon or so) on the pan itself before placing the burgers down. Keeps them from getting dry.

I used Arnold's Sandwich Thins instead of buns. YUM-- and healthy!

Ranch Chicken

Ingredients (there are no measurements-- so I will guess)

3-4 boneless, skinless chicken breasts, pounded out
1c of crushed butter flavored crackers (Think Townhouse, Club, or Ritz)
1/4c shredded parm cheese
1/4c shredded Monterrey Jack Cheese
3/4c Ranch Dressing (Ken's is the best!)
1/4c flour
Salt and Pepper to taste

Directions:
Grab 3 plates:
First Plate: Flour-- season it with salt and pepper
Second Plate: Ranch Dressing
Third Plate: Crackers, both cheeses, salt, and pepper

Dredge the chicken in the 1st plate, 2nd plate, and then the 3rd.
Place chicken in a greased shallow baking dish and bake at 350 for 30-35 minutes.


Super yummy, super easy!

Chicken Pot Pie

INGREDIENTS

• 1 1/2 pounds skinless, boneless chicken breast meat
• 1 cup chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups milk
• 3 tablespoons butter
• 1 onion, chopped
• 1 cup chopped celery
• 1/3 cup all-purpose flour
• 2 cups frozen mixed vegetables, thawed
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon dried thyme
• 1 (9 inch) pastry for a 9 inch single crust pie
• 1 egg, lightly beaten

DIRECTIONS

1. In a large saucepan over medium high heat, combine the chicken meat, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
2. Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough milk to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.
3. In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture. Simmer, stirring constantly, until the sauce thickens and boils. Add the chicken, vegetables, parsley and thyme. Pour mixture into a 1 1/2 quart deep casserole dish.
4. Preheat oven to 400 degrees.
   
5. Roll out pastry 1 inch larger than the diameter of the casserole dish on a lightly floured surface. Cut slits in the pastry for venting air. Place pastry on top of casserole. Roll edges and cut away extra pastry; flute edges by pinching together. Reroll scraps to cut into decorative designs. Place on top of pastry. Brush pastry with beaten egg and bake in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.

The hubby and toddler really enjoyed this one. It is a major comfort food.