Wednesday, September 25, 2013

Shepherd's Pie

When my Stud muffin and I got married, this was the only recipe that he had me ask my MIL for, Shepherd's Pie. She was surprised that this was the one that he wanted. Through the years I have altered it to make it lower in fat (98% fat free cream of mushroom), but you can do the original version if you so choose. It's nothing special to look at but it is very tasty. Seems to me you could turn it up a notch by sautéing 8 oz. mushrooms (sliced thin) and adding about 1 cup of frozen petite peas (thawed, of course) to meat mixture. Also, I must say that a yellow meat potato makes the best tasting mashed potato. It's a nice frugal but tasty casserole for the chilly days ahead. Leftovers microwave well. Enjoy!

Shepard's Pie

  • 1¼ lb. Ground Turkey 99% lean or Ground Beef
  • ½  cup diced onion
  • 1 can Cream of Mushroom Soup 98% fat free, undiluted or high test
  • 1 Tbsp. Worcestershire Sauce with turkey or if using beef use 3 Tbsp.
  • Mashed potatoes, already prepared
  • cooking spray
Preheat oven to 350 degrees. Meanwhile brown meat and onion in nonstick skillet sprayed with cooking oil. Cook until meat is cooked through and no longer pink, only drain fat if using beef and set aside.

In a large bowl whisk together soup and Worcestershire sauce and mix well. Stir in meat mixture, coating  evenly.

Spray a casserole dish with cooking spray and spread meat mixture evenly into casserole dish.

Then place a layer of mashed potatoes over top, about 1 inch thick. Bake uncovered for 30 minutes at 350 degrees.

Wednesday, September 4, 2013

Fiesta Chicken Casserole

I love spicy and this one will warm you up from the inside out. No spice wimps are allowed to try this one, i.e., no cry babies. This version is lower in fat, but big in taste. It's a double win when spice and low fat come together so deliciously. The cool fall days will soon be here for you to enjoy this one.

Fiesta Chicken Casserole 
  • About 4 cups leftover diced chicken
  • 1 4 oz. can diced green chiles
  • 1 16 oz. can black beans, drained & rinsed
  • 1 14.5 oz. can salsa style fire roasted diced tomatoes
  • 1/2 cup hot salsa
  • 1 Tbsp. Chili powder
  • 1 tsp. onion powder
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. ground chipotle powder
  • 1/2 tsp. cumin
  • 8 flour tortillas, 6 inch size
  • cooking spray
  • 1 2.25 oz. can sliced black olives, drained
  • 1 jar sliced pickled jalapenos, only using desired amount
  • Sargento 4 cheese Mexican reduced fat cheese, 8 oz.
  • Utz baked Tostitos, 2 cups crushed
Preheat oven to 350 degrees. Spray a large nonstick skillet with cooking spray and add first 11 ingredients. Simmer over medium heat for about 5-10 minutes. Meanwhile spray a 9x13 inch Pyrex dish with cooking spray, then evenly cover bottom and side with tortillas, overlapping slightly.

After simmering the chicken mixture, spread evenly over tortillas. Top mixture in following order: crushed Tostitos, cheese, olives and jalapenos. Bake at 350 degrees for 35 minutes. Enjoy!