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.

Turkey Meat Loaf

Meatloaf is a classic comfort food. I always make mine with mashed potatoes. My hubby has decided he likes meatloaf for breakfast, too. I heat it up in a nonstick skillet and he likes two fried eggs on top of it. As a special treat I will also make him potato cakes out of the leftover mashed potatoes. I'm telling you there is no stopping the man from the meatloaf. He will not rest until he has made "all gone." My favorite brand ground turkey is Shady Brook Farms.

Turkey Meat Loaf

• 1 ½ lbs. ground turkey (93% lean)
• 1 cup bread crumbs
• 1 small chopped onion, diced fine
• ½ (8 oz.) can tomato sauce
• 1 egg or ¼ cup egg beaters
• 1 ½ tsp. salt
• ¼ tsp. pepper

Sauce

• ½ cup water
• 2 Tbsp. brown sugar
• 1 Tbsp. mustard powder
• ½ (8 oz.) can tomato sauce
• 1 Tbsp. vinegar

Mix turkey, bread crumbs, onion, ½ can sauce, egg, salt and pepper. Shape into a loaf, place mix into a 10 x 13 inch Pyrex dish. In a small sauce pan, mix rest of sauce, brown sugar, mustard, vinegar and water. Heat and stir until mustard and sugar are mixed. Pour over meat and bake at 350° for 1 to 1 ½ hours. I always serve this with mashed potatoes and peas or green beans.

Leftovers make a great sandwich. You may eat it cold or slice and cook in nonstick skillet sprayed with cooking oil. Heat one side then flip over melt a slice of cheese on top. Serve on toasted bread with lettuce, tomato, and mayonnaise. Yummy!

Red, Black & Blue Burgers

It's summer and it's grilling time. The 4th of July most certainly should be celebrated with a barbecue and of course burgers, center-stage. They are delicious and there are so many variations. So read on and check out my new version. It was a big hit at my house and it is sure to be at your home, too. We love the 4th of July because it is such a festive holiday and we love fireworks. My Stud Muffin has earned the nickname Pyro Pop for his love of lighting fireworks. I believe he has passed that gene on to our two sons as well. Let's celebrate of the Declaration of Independence.


Red, Black & Blue Burgers

• 2.4 lbs. 90% lean ground beef
• cooking spray
• 5 oz. container of crumbled blue cheese
• 3 ripe red tomatoes
• 1 medium red onion sliced thin
• Blackened Seasoning Mix

Evenly divide meat into 7 equal size balls. Then patty into a nice think burger. Place burgers on an oil coated platter covered with plastic wrap in the freezer for about 35-45 minutes. This will chill the burgers real well to make it easier to slice in half.

When chilled thoroughly remove from freezer. Place on cutting board and using a serrated bread knife gently and slowly saw burger in half, being careful not to break up burger. Then on one half of burger place a heaping 1 Tbsp. of crumbled blue cheese. Place other half on top and press edges together to seal and then patty together well with your hand. You may cover and refrigerate to cook later or immediately cook them on the grill. I like to prepare mine a few hours in advance.

Just before you grill burgers gently shake the blackened seasoning on both sides of the burgers, lightly covering. We cook ours on a gas grill on high for 14 minutes, 7 minutes on each side, only turning once. I also like to coat the hamburger buns on the inside with olive oil and grill oiled side down for the last 1-2 minutes the burgers are cooking.

This will make 7 big burgers and if you are a wimpy crybaby about spice don't put it on yours. It really is not hot, just a nice flavor. No crybabies allowed. Serve this up on the buns with a slice of red onion and tomato. Enjoy!!!