Spaghetti Squash with Spinach, Bacon and some other stuff

Oh my gosh, it's been ages since I've written here.  And oh my gosh, there are too many posts that begin with that sentence.  One of my goals for this year is to change that.

So why not start here.  As I sit at my desk, eating warmed up leftovers of this delicious spaghetti squash dish.  Remember when I posted about the first time I made anything with spaghetti squash?  Oh silly me.  I was intimidated by that veggie for a good long time.  Yes, intimidated.  By a vegetable.  What?  I was not convinced that it would, in fact, shred like the pictures/videos I watched.  But it does.  It really does.  And it's really good.

Okay, so onto the recipe.  Wait, nope.  Disclaimer first.  Depending on the size of the squash you get (who exactly determines what medium is?) you may get more than 3 servings from this.  Also, you may want to add a little more spinach or bacon so it's more balanced.

Okay, now onto the recipe.  And no, no picture this time...sorry.

What You'll Need

1 medium spaghetti squash
1 tablespoon olive oil
kosher salt and freshly ground pepper
6 slices bacon, cut in 1-inch pieces
1 tablespoon red wine vinegar
1 tablespoon maple syrup
1 5-ounce bag baby spinach
2 ounces soft goat cheese, crumbled
 

What You'll DoPreheat the oven to 400*
Cut the squash in half, lengthwise
Scoop out the seeds and drizzle both halves with olive oil and a little salt & pepper
Place the two halves, flesh-side down in a baking dish with about 1" of water
Roast in the oven for about 30 minutes until it's tender
Set it aside to cool; trust me--you don't want to try to shred it while it's hot!

Heat a large skillet over medium heat and add bacon.  Cook over medium heat until the edges of the bacon brown (about 2 minutes, stirring often).
Turn the heat to low and cook until the bacon is crispy--about 5 more minutes
Turn the heat back up to medium and the vinegar, stirring to deglaze the pan; about 20 seconds
Turn the heat back to low, add the maple syrup (yes, maple syrup!)
Stir it all together to combine, then add the spinach, a handful at a time so it wilts
Once all the spinach is in and wilted, turn the burner off and get to the squash!

Drain the water from the baking dish, then using a fork, scrape the flesh of the squash into the dish
Once it's all shredded, add it to the skillet, add the goat cheese and toss it all together.

Serve, eat...add this to your "Make Again" pile.

As I'm writing this, I'm laughing to myself, since the movie, Elf, has been watched no less than 10 times in our home since Thanksgiving.  And, if you've seen it, you know of Buddy's love of syrup.  I promise you that this is not a "syrup on pasta" kind of dish.  There is such a scant amount, but it's enough that it really pulls the dish together.  But that's just my opinion.  Try it for yourself and let me know what you think.

Alright, back to work.  This was a lovely way to spend my lunch time.  Thanks for stopping by!

Turkey Tetrazzini...Lightened Up!

Alright, I haven't posted in (on?  what's the right word!?) this blog for a zillion years.  But I will...for now, I can't get into all the whys or the where have I beens.  I can only share this, because you asked for it.  The rest will come.  I promise.

For now, enjoy this tasty and easy dish and know that this blog is never far from my mind or heart...which is part of the reason it's been so impossible to find the right way to re-enter the space.  Again, I digress.  Enough about that.

Chicken Tetrazzini is my go-to dish when someone has a baby.  Yet I never make it for us.  I found this lighter version of it recently and tried it last night.  Thumbs up all around.  My apologies for not including a picture; I'm posting on the fly in between meetings because I promised that I would, so here ya go!! 

First, you'll notice the title is TURKEY and I called it CHICKEN.  As you'll see in the list of ingredients, you can use whatever you've got.  Case in point, I stupidly bought only 4 ounces of mushrooms in my race around the grocery store, so I tossed in some peas to "bulk" it up a bit.  Whatever...it worked. 

Also, I added in some seasonings; fresh rosemary, a little salt and a little fresh black pepper, too.  I think it could have, truly, used a little more.  Do as you wish.  I liked that it was a one pot meal and that it didn't require use of the oven.  Win.  I used small rigatoni instead of spaghetti, too...easier for the little ones to eat---my older daughter promptly stuck one on each of her fingers the way one might do with black olives.  Lessons in "Do Not Play With Your Food" to follow...clearly I need them at my house!  Ha!!

Enjoy this with some yummy muffins or by itself...it was quick to come together, easy and, like I said, got thumbs up all around.

Cheers!

 

 

What You'll Need:

• 1 tablespoon vegetable oil
• ½ cup chopped onion (optional)
• 10 ounces sliced white button mushrooms
• 2 cups low-sodium chicken broth
• 2½ cups low-fat milk
• 12 ounces whole wheat spaghetti (uncooked)
• 2 cups cooked and shredded turkey (or rotisserie chicken)
• ½ cup fat-free sour cream
• 1 tablespoon butter
• ¼ cup parmesan cheese, grated
• Italian parsley, chopped (optional)
 

What You'll Do:

1. Heat the oil in a large pot one medium-high heat. Add the onion (if using) and mushrooms and cook until starting to soften. This should take about 2-3 minutes.
2. Pour the chicken stock and milk into the pot, cover and bring to a boil over high heat. Add the spaghetti to the pot and cook until almost al-dente, about 10 minutes. Stir in the cooked turkey meat and finish cooking until the pasta is done.
3. Take the pot off the heat, stir in the sour cream, butter and cheese. Serve immediately garnished with chopped parsley, if you like.

Notes

This is best eaten immediately after cooking, as the spaghetti continue to soak up liquid while cooling. If you do have leftovers, make sure to add additional chicken stock when reheating to thin out the sauce.  I also added a dash of parmesan cheese on top as I served it; for that reason alone, when I added the salt, it was truly a mere dash.

Tots!

When you have a big event looming in 5 days and you've been hyper-focused (understandably) on it, you sort of forget that vacation is coming.  Insert that "both hands on your cheeks, mouth wide opened" scream (a la Home Alone).  If I'm 100% honest (and why wouldn't I be?  That's how I am!) with you right now, my workouts have been consistently inconsistent and my eating about the same.  I suffer from "eat it til it's gone-itis" and that can get me into some real trouble.

Anyway....with summer essentially here and vacation speeding at me like a train, I decided that I have to reign it in and get serious.  Again.  What's that saying about fall 7 times, stand up 8?  Judge me not. Yes, I've faltered, but yes, I persevere.  So there.  Harrumph!!

As I set about creating my meal plans for the week, I saw this recipe pop up a few times. A quick and organized (victory!) trip to the grocery store, and I finally had everything on hand to make them.  They were easy to toss together and took very little time.  Can't complain about that.

When they came out of the oven, I waited about 12 seconds before trying one.  They were warm (well, yeah--I mean, duh!) and crispy around the edges but soft inside.  Lots of flavor (though I may add some red pepper in round 2) and instantly reminded me of the spinach balls I make on a fairly regular basis.  It's suggested to serve them with a marinara sauce which would be delightful, as would a horseradish sauce, in my opinion.  But I ate them plain.  Okay, okay--I was too impatient to wait for a sauce.  I confess.

Bottom line--I give these 2 thumbs up and a spot in the make again pile.  With zucchini season here, I think I'll have plenty of opportunities to throw a batch of these together.  They're a great side dish and a healthy one to boot.  Win!

What You'll Need:

Cooking spray
1 packed cup grated zucchini
1 large egg
1/4 medium onion, minced
1/4 cup grated reduced fat sharp cheddar cheese
1/3 cup seasoned breadcrumbs
1/4 tsp kosher salt and black pepper to taste
 



What You'll Do:

Preheat oven to 400°F. 
Spray a baking sheet with cooking spray.
Grate the zucchini into a clean dish towel until you have 1 packed cup. 
Wring all of the excess water out of the zucchini, there will be a lot of water.
In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.

Spoon 1 tablespoon of mixture in your hands and roll into small ovals.
Place on the cookie sheet and bake for 16 to 18 minutes, turning halfway though cooking until golden. Makes 16.
 

 

Read more at http://www.skinnytaste.com/zucchini-tots/#xK0rXwvzz0KW0I42.99
Skinnytaste.com adapted from The Two Bite Club
Servings: 3 • Serving Size: 5 tots • Points+: 3 pts • Smart Points: 3
Calories: 108  • Fat: 4.3 g • Protein: 6.8 g • Carb: 11.5 g • Fiber: 1.8 g • Sugar: 2 g
Sodium: 262 mg (without salt)

It Happened

It happened more than once.  The feeling of dismay would wash over me as I sat in my car on the parkway.  I tried to chase it away with KLove's Encouraging Story of the Day or a loud and unashamed car jam session.  I wrote lists of things that made me happy, reasons to be grateful and fun things I was planning to fit into my day.  It happened more than once that I was unsuccessful in chasing away that feeling.

It happened more than once that I allowed my emotions to get the best of me, that I allowed someone else's words, actions and opinions to matter entirely too much.  I began to question my worth, my ability and my purpose.  I started to dwell for far too long in the negative space created by people who were angry and bitter and just plain small and mean.  I lost my temper quickly.  I lashed out at the very people I was clinging to for positivity.  I oscillated between being very quiet and withdrawn and being full of rage that was usually misdirected.

It happened more than once that all of that manifested itself into an intense shame that I couldn't seem to shake.  It stuck to me like the stale stench of a coffeehouse.  It seemed to taunt me, this shame.  I started listening to its insults.  I'm not good enough.  I'll never find something or some place that's better.  No one really wants me to be on their team.

It happened more than once.

And then something else happened.  Well, not quite as simply as that five word sentence would make it seem.  It took a lot of time for me to get out of my own way, to quiet the voices that told me nasty things.  It took amazing friends and unwavering family members to remind me that those voices were full of crap.  It took effort to shun the shame and stand tall.

It took months to feel like I could and should look elsewhere.  It took longer than that to find something that made sense.  It took many late nights, angrily firing off resumes, applying for anything that sounded remotely reasonable and praying (literally, truly, deeply praying) that someone, somewhere would want me.  Validate me.  Remind me that I am capable and all the other things I had been questioning for a while.

It happened.  I got a call.  And an interview.  And interest and enthusiasm.  I got compliments about my work.  I got questions about how I could help a new team.  I got positive feedback and engagement from leaders I immediately respected.  It happened.

So then it had to happen that I resigned from the job I had for more than 8 years.  It happened with one conversation, one short letter and one sentence I uttered with a mix of disbelief and pride along with a dash of uncertainty.

Beginnings can't happen without something else ending, right?  In the same way that hot air mixing with cold air produces a clap of thunder, so too do the emotions of something this big create a certain kind of storm.  The excitement about a new, fresh start clashing with the sadness that comes from leaving something I've known for so long.  My team.  My volunteers.  My sense of familiarity.

And it happened.  In the process of becoming new, the adjustment knocked me way off track.  Nothing was what it was--the nature of new, right?  And nothing felt normal....at all.  My workouts went by the wayside, much to my disappointment.  I felt myself slipping away as it was all I could do to keep up with a fun Arms & Abs Challenge---not exactly my normal routine.  My commutes were wonky, my parking situation kind of crazy and the "New Girl" moniker felt as if it'd be permanent.

I had a couple meltdowns as I sat in traffic, the idea of all I was missing at home sitting on my heart like an anchor.  The idea that I wasn't pulling my weight only harder to accept than the idea that I was sure I wasn't appreciating Mark, my parents and my girls for all that they were doing to smooth the bumps of this transition.

And it happened.  My new team embraced me as if I was a long lost friend.  The atmosphere felt instantly different.  The work ahead of me feels every bit as important as the work I left behind, and the partners every bit as committed.  I knew I would be able to contribute.  I knew that my contributions would be welcomed and encouraged.  I knew that others saw, in me, what I either couldn't or wouldn't see until now.  And on that kind of faith and belief, I began to walk taller and prouder.

And it happened.  May 1st.  Today is the day I am starting to feel more like myself.  And it's fitting, too.  It's a new day, a new week and a new month.  Slate doesn't get much cleaner than that, does it?  

I got a workout in this morning.  Yes, it was a Sunday, so I had the time.  But tomorrow is a Monday--and I'll make that time.  This morning I remembered how amazing it feels to get in a killer workout.  I felt strong.  I felt happy.  I felt determined and successful.  Who wouldn't want to start their day/week like that!?

I'm dedicating this month to all things aMAYzing.  And that, I've decided, includes me.  It includes my ability to crash & burn, but come back stronger.  It includes my ability to be vulnerable, to remember that HELP is not a four-letter word and to recognize each and every silver lining that exists.  aMAYzing means doing my best, not THE best.  It means letting go of some control, leaning on people a little more than normal and allowing myself enough grace. 

I would challenge you to embrace--and share!--your aMAYzing, too.  What's aMAYzing about you?  About your friends and family?  About your work?  I'd love to hear it.  Feel free to message me and tell me your aMAYzing things.  In my humble opinion, there simply cannot ever be too much aMAYzing!

REflect REfresh REnew

It's Day #4 of the Refresh.  And I know what you're thinking.  "She's lost her mind.  It's the THREE Day Refresh, there is no day #4."  Well, you're right.  Technically.  I'll explain.

Tuesday, Wednesday and Thursday of this week I treated myself (yes,treated myself!) to this amazing product.  The 3DR is an excellent way to get back on track after a few too many whatevers and it's also a great way to expedite the process of losing a little weight and feeling better if you have a big event coming up.

For me, this Refresh was as much symbolic as it was strategic.  I am starting a new job on Monday, and this seemed like a perfect way to get rid of excess---in so many ways.  It was something I could control.  It was something I could see through from start to finish...to start again.

My take on it?  It's a sacrifice, sure.  But aren't a lot of things worth having worth sacrificing for?  Excuse the horrendous grammar there, please.  So Day #4 is the day when we see if the sacrifice was worth it---and the results worth sharing.  Day #4, to me, is the critical day.  It's also the day you're allowed to eat "normally" again, though the goal is that "normal" is redefined.

A couple notes for you on this.  First of all, this is the second time I did the Refresh.  I had some knowledge of how it'd go, but I did my best to go into this round with a clean slate and no lofty expectations.

This Refresh is not a cleanse that leaves you locked in the bathroom for 3 days.  Nope.  Not the way it works.  It's also not a starvation game that leaves you miserable and lethargic.  Not in the least.  In fact, during the Refresh, I have more energy than normal and my sleep quality is significantly better.

Which brings me to the last note I want to share before I divulge my results.  I found myself much more aware of how I felt when I fueled my body properly.  It matters.  And you may not think it does, but oh my goodness the difference.  I didn't feel groggy or sore when I woke up.  I didn't feel as agitated or annoyed.  Food is a powerful drug/weapon---used properly, it can be an incredible asset.

Alright, so here's the scoop....I lost 4lbs and 2" during this round.  In 3 days.  And maybe that doesn't seem like a lot, let's reframe it.  That's 4 packages of butter.  If it still doesn't seem like much, I challenge you to carry around 4 packages of butter for the next 3 days---and see how it feels to put them down.  Again; not a whopper of a number, but enough.  I am 8 pounds away from my goal weight, so I knocked HALF of that off in 3 days.

What's more, I'm now more motivated to shed the last 4 AND I'm more convinced than ever that my mindless eating or poor choices were exactly that---CHOICES!  And I don't need to make them again.  I'm not talking about going cold turkey and giving up any and all indulgences, but I am talking about being a whole lot more mindful of the choices I do make.  For me, that's the most important part of this process; it's the mental refresh that will sustain all the physical refreshing I want and need to do. 
I said this was a treat.  And it was.  Sure, I was a little hungry, and sure, I had a little cheat--banana chips!! A far cry from other junk I could have chosen!!--on Day #2 and Day #3, but I committed and conquered the 3 days.  And I feel better.  I'm proud of myself and glad I gave myself this gift--it's easy to get lost in the shuffle and forget to take the best care of ourselves.

Whatever you goals are, whatever your refresh need may be, I'd be happy to chat more about this product and how it can help.  Feel free to reach out--I'd love that!  You can also check out this video for more details.  3 Day Refresh Video

Whoops!

I've got a question for you.  Do you think it's better to never make a mistake or make mistakes, own them, learn from them and move forward?  It's a real question.  I think we're taught that making mistakes is something to avoid.  And I suppose there's some degree of truth to that.  I also think there's some falsehood there, too.  Mistakes are wonderful teachers---if you use them properly.

Today's post is dedicated to mistakes.  Because, really---why not recognize that we all fail from time to time, we all come up a little short and heaven knows we all look for the "Do Over" button at least once a day.  I'd like to go one step further, and talk about how I learned from and moved forward after the mistake.  To me, that's the best part. 

You know that I'm a Mom.  I've got two sweet kiddos; Abby and Alyssa.  They really are sweet; I'm not just saying that because they're mine.  You also know that I work full-time.  And you probably know where this is going.  There are times when the two worlds collide and a less-than-great version of Mom comes out.  Make that lashes out.  I hate to admit it; it genuinely makes me sick.  But the other night, I lost my patience and snapped at Abby while I was bathing her.  Seconds before, she had asked if we could play a game while she took a bath.  Frazzled Mom responded with a sigh, an eye roll and a very half-hearted "we'll see."  Then I asked her a question, and when her response wasn't what I was looking for, I snapped.  And the tears came; hers and then mine.  She was just answering me, but I was annoyed and stressed and I let that cloud my response.

As I got her out of the tub, dried off and dressed in her jammies, we talked about how I reacted.  We talked about how sometimes people lose their tempers or make a bad choice.  To my surprise, she turned and said, "Kind of like when I ripped that brush out of Alyssa's hand earlier because she didn't listen to me when I asked her to give it to me?"  She gets it.  She's not even 7 years old, and she gets it.  We hugged it out and made a promise to do and be better.  And I've been very conscious of that promise every minute since.

My lesson?  Slow down, put yourself in her shoes for a second and realize that you are her everything.  And when she's talking to you, she is sharing her thoughts with someone who's so important to her.  Listen.  Understand.  And when you need a break, lean on Mark to step in/step up, because he will.  And it's okay to step away for a minute.  It really is.  Moms need time outs too from time to time!

How about work mistakes?  Yep.  Made some of those, too.  Put together a proposal only to have it totally rearranged.  I thought I understood the objectives, but other people had other ideas.  No pride of ownership here; back to the drawing board I went, determined to get it right.  And I did.  But it took a couple attempts and some conversations.  My lesson?  Get more clarity up front, get things in writing and allow enough time for everyone to weigh in on the "final" product before it really is "final."  Messed it up (in a manner of speaking), didn't die.  Alright!!

Oh, and Coaching mistakes?  You better believe I've made those, too.  The most common mistake---ugh, it's saying NO for people.  Yeah.  How dumb is that?  Here's the most honest, boil it all down thing---I love Beachbody.  I love the company, our leadership, our commitments and our products.  I love what I've been able to achieve, both physically and financially as a result of being introduced to this opportunity. 

WHY, in the world!!, do I get "shy" or "squirrely" about sharing that with others?  I know some of that answer; I don't want to offend anyone.  I don't want to be pushy.  Uhhhh, thing is---who would be offended if I said, "I really enjoy this program and I've made money sharing that with others.  You could, too--would you like to learn how?"   Duh!

So I think about reaching out, I think about asking someone to consider Coaching, I think about asking them to try a program---and then I convince myself they won't want to hear it.  Good grief is that dumb.

Lesson?  It's not my place to say NO--or yes!--for anyone other than myself (well, and my kiddos and Mark when he wants to wear a ridiculous tshirt in public!).  Share.  Share all the time.  Share because I care.  Share because someone once shared for me---and had they not, I wouldn't have forged some amazing friendships, lost weight, gained confidence and earned additional income for our family.

Workout mistakes?  Heck yeah---I've made those, too.  My favorite (it must be, because I've made it more than once) mistake?  Being consistently inconsistent.  You get the concept, right?  The most consistent thing about my workout "routine" was the Stop/Start/Start/Stop nature of it.  It left me frustrated, way short of goal and, frankly, sore.  I'd workout hard, get sore, and skip days to recover.  Then I'd skip a couple more days because, well, LIFE, and then I'd start up again---get sore again, take a break....and the cycle continued.

My lesson?  Stick with it for the love of all that is HOLY!  I mean, really.  It's not like my workouts are super-human feats of endurance.  I'm not scaling mountains or running marathons.  I'm not swimming 833394839483637 miles or completing a weight lifting circuit inspired by some insane body builder.  Nope.  I'm looking at a max of an hour.  An hour!  Clearly I can--and should, and MUST--make that kind of time for myself, right?

Seems like a great time for a quick plug.  The newest program I'm working on is 22 Minute Hard Corps.  Yes, 22 minutes.  I remember chuckling when it was first announced.  First 25 minutes, now 22?  Yeah.  Okay.  But let me tell you....these are some intense, but FUN (no, really!) 22 minutes.  And I'm loving it.  I find it "easy" to make the time for this workout and, on more than one occasion, Abby has joined me for a good bit of the routine.  Seriously.

Alright, so there you have it.  A couple "behind the curtain" moments, intended to remind you that mistakes are part of life.  And making them means learning.  And learning means growing.  We're human.  We're fallible.  The mistake is not the end unless you let it be.   
This is why pencils come with erasers and someone invented white out.  There's a reason for the backspace key and the delete one, too.  Not everything, once done, can be undone.  But not making mistakes means missing out on lessons.  And who couldn't use a lesson or two more in their day?

Chicken Pot Pie Oh My!

We've had a mild winter.  And yes, I know that saying that out loud increases the chances that Mother Nature will hear/read this and make me sorry I noticed.  The mild winter has been good for lots of things.  Less salt and sludge in my garage, for example.  More days on which Abby can ride her bike after school (I may or may not be glad that this wears her out), for another.  Not having to wrap myself in 39897 layers just to get the mail--another bonus of a mild winter.

That said, the mild winter has meant a hit to my collection of cozy foods.  I guess that's been good for my waistline and all that, but nevertheless....I would be super okay with one of those bowls of coziness for dinner.  The kind you're obligated to eat while wearing woobie pants, covered in a comfy afghan, sitting in front of the fireplace, watching hockey.  Does that not sound like an awesome way to wrap up a day?  I mean...

Lucky for me (or something....), I noticed that our high temperatures later this week will be in the 30s.  I tried not to smile when I saw those numbers, but a little grin did manage to escape.

Because a high of 31 degrees means a cozy dinner...and all of its trappings.

The only trappings I don't want were the ones that linger on my hips and thighs.  So I am pretty psyched to have found this recipe.  It's from Real Simple, and it appears to live up to its name.  And it's not going to undo all of my work, either.  I didn't use an entire stick of butter; I sauteed the veggies in some olive oil and only used the butter to make the roux--is that how you spell it?  Oh, you know what I mean, right?   

Cheers to you, enjoy and stay warm!

Lightened Up Chicken PotPie

What You'll Need:

• 1 31/2- to 4-pound rotisserie chicken
• 1/2 cup (1 stick) butter
• 5tablespoons all-purpose flour, plus more for rolling crust
• 4 cups low-sodium chicken broth
• 1 large onion, cut into 1/2-inch dice
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh thyme
• 4 medium carrots, cut into 1/4-inch dice
• 1 10-ounce package button mushrooms, stems trimmed, caps quartered
• 1 10-ounce package frozen peas
• 1 store-bought pie crust (such as Pillsbury)

What You'll Do:

• Heat oven to 425° F. Remove meat from chicken, discarding the skin and bones. Shred chicken into bite-size pieces and place in a large bowl.
• Melt 5 tablespoons of butter in a medium saucepan over medium heat. When butter bubbles, whisk in the flour. Cook, whisking constantly, until the mixture turns golden brown, about 3 minutes. Slowly add the broth in a steady stream, whisking constantly to prevent lumps from forming. When all of the broth has been added, increase the heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer, whisking occasionally for 5 minutes, or until thickened slightly. Remove from the heat.
• Melt 2 of the remaining tablespoons butter in another large skillet over medium heat. Add onion and cook, stirring, until translucent, about 5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add thyme and carrots and cook just until carrots are tender, about 5 more minutes. Transfer vegetables with a slotted spoon to the bowl containing the chicken.
• Melt remaining butter in the same skillet over medium heat. Add the mushrooms and cook over medium-high heat until mushrooms release their liquid, about 2 minutes. Reduce heat to low, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and simmer until liquid evaporates. Remove from the heat and add to chicken along with the peas, reserved sauce and remaining salt and pepper. Toss well and spoon into a 9-by-13-inch baking dish.


• Lightly flour a clean work surface. Roll dough until it is slightly larger than the baking dish and about 1/4 inch thick. Carefully place the dough over the pie filling, tucking the edges underneath. Bake until crust is golden brown, about 20 minutes. Reduce heat to 350° F and bake until the filling starts to bubble at the edges, 20 to 25 minutes more. Cool for about 5 minutes before serving.