Thank You Letters

Thank You!

“I am honestly moved every time someone contacts me to thank me for helping them overcome obstacles in their lives. Thank you everyone for the kind words and the inspiring progress you have all made. “

Madeline Basler

Real You Nutrition

Thank You Letters

Testimonials

Debbie S.
5 stars

“I started at “Real You Nutrition” in February, and Ms. Basler literally saved my life. The intake was eye opening and informative, yet not at all overwhelming…”

Jeffrey H.
5 stars

“I wanted to thank you for the wonderful class and let you know that I am still using my book to make good food choices…”

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I’ve had the pleasure of helping many different people transform their lives and overcome their challenges. I am overjoyed every time one of my patients sends me a letter thanking me for helping them.

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Best Turkey Pot Pies

This healthy take on a pot pie is loaded with veggies, healthy gravy and a delicious butternut squash crust and topped with a whole wheat pastry.

Print Recipe
Best Turkey Pot Pie Yum
This healthy take on a pot pie is loaded with veggies, healthy gravy and a delicious butternut squash crust and topped with whole wheat pastry.
Best Turkey Pot Pie
Course Main Dish
Prep Time 45 minutes
Cook Time 50 minutes
Servings
Ingredients
Filling
  • 1 pound turkey cutlets cubed
  • 1 medium zucchini chopped
  • 1 red pepper chopped
  • 2 scallions chopped
  • 2 cups mixed frozen vegetables
  • 1 small butternut squash
Gravy
  • 1/2 cup onion chopped
  • 2 tablespoons parsley chopped
  • 2 cups low sodium chicken broth
  • 2 tablespoons whole wheat pastry flour
  • splash white wine
Whole Wheat Top Crust
  • 1/2 cup Whole Wheat Pastry Four more for rolling
  • 1/4 teaspoon salt
  • 1/2 cup cold butter cut into cubes
  • 1/8 cup cold water
Course Main Dish
Prep Time 45 minutes
Cook Time 50 minutes
Servings
Ingredients
Filling
  • 1 pound turkey cutlets cubed
  • 1 medium zucchini chopped
  • 1 red pepper chopped
  • 2 scallions chopped
  • 2 cups mixed frozen vegetables
  • 1 small butternut squash
Gravy
  • 1/2 cup onion chopped
  • 2 tablespoons parsley chopped
  • 2 cups low sodium chicken broth
  • 2 tablespoons whole wheat pastry flour
  • splash white wine
Whole Wheat Top Crust
  • 1/2 cup Whole Wheat Pastry Four more for rolling
  • 1/4 teaspoon salt
  • 1/2 cup cold butter cut into cubes
  • 1/8 cup cold water
Best Turkey Pot Pie
Instructions
  1. Preheat the oven to 350 degrees. Peel the butternut squash and slice with mandolin on thin setting. Spray a pie dish with cooking spray and layer the slices of squash around the plate. Bake at 350 degrees for 10 minutes.
  2. Make the gravy: Boil the onion and chicken broth in a small saucepan; whisk in the flour, season with wine salt and pepper.
  3. Prepare the filling: In a large saute pan cook the turkey till done, remove, set aside and drain the pan. Add the zucchini, pepper, scallions and saute in a small amount of oil until browned. Add back in the turkey, frozen vegetables and gravy, and mix until all combined. Place mixture in pie dish and extras if you have in sprayed ramekins.
  4. Make the crust: Combine flour and salt, cut in the butter add cold water a little at a time. Form into a ball. Using flour roll out into a small disk to place on top of pie and use leftovers for placing over ramekins. Top with crust and bake at 350 degrees for 50 minutes until golden brown.
  5. Warm and satisfying for this last day of winter!
  6. Eat up!
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About Madeline

Madeline Basler has her Masters in Clinical Nutrition from Stony Brook University, is a registered dietician nutritionist (RDN), and certified dietician nutritionist (CDN) in Long Island, New York.

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