Shepherd's Pie

I made this recipe last night and I must say, I was really impressed with myself. It came from this blog, Recipes Under 400 originally.

Granted, my mashed potatoes would have come out a little more mashed if I'd had, you know, a masher or a hand mixer. But whatever, it came out delicious. I know it says weight watchers, but don't mind that. It is really really tasty. I ended up not having all the spices so I substituted everything I didn't have with garlic powder. I know that sounds weird, but garlic powder can go in literally anything as long is it's not a dessert. Try this baby out, it has tons of veggies and stuff so it keeps you full and makes a lot, and it isn't absolutely terrible for you. Also, if you want to be a little more of a fatty, you can add some cheese over the taters. I mean, add reduced fat cheese and then maybe you won't feel so bad.

Weight Watcher’s Shepherd’s Pie

• 2 large potatoes, peeled and cut into 2-inch pieces
• 1/4 cup nonfat sour cream
• 1 tablespoon reduced-calorie margarine
• 1/8 teaspoon table salt
• 2 teaspoons olive oil
• 1 cup onion (chopped)
• 2 medium carrots (diced)
• 2 medium celery ribs, diced
• 1 lb uncooked ground turkey breast (or morningstar farms recipe crumbles)
• 3 tablespoons all-purpose flour
• 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 teaspoon table salt
• 1/4 teaspoon black pepper
• 2 cups canned chicken broth or 2 cups beef broth (or vegetable for vegan)

1. Preheat oven to 400ºF.
   
2. Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender.
3. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.
4. Meanwhile, heat oil in a large skillet over medium-high heat.
5. Add onion, carrots and celery; cook until soft, about 3 minutes.
6. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes.
7. Add flour, rosemary, thyme, salt and pepper; stir to coat.
8. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
9. Transfer turkey mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top.
10. Bake until potatoes are golden, about 30 minutes.
11. Slice into 6 pieces and serve.

Six servings, 275 Calories each

Bubble Up Enchiladas

This was a delicious meal. I've given up on the frying thing, it never turns out well for me, and I mean, it's bad for you. Also, I almost set my apartment on fire when I fry, but that's just a minor detail. So, I've decided to stick to casseroles from now on. Also, I start Weight Watchers on Monday, mostly just to eat healthier and to avoid gaining weight, so I figured I'd try one of their recipes. Here it is. I'll be honest though, I didn't use the reduced fat cheese. Cheese is cheese and delicious and should be kept as such.

Bubble Up Enchiladas

Weight Watcher Recipes 5 points

1 pound ground turkey
1 (10 ounce) can enchilada sauce
1 (8 ounce) can tomato sauce
1 can reduced fat refrigerator biscuits
1 ¼ cups shredded low fat Mexican Cheese

Preheat oven to 350 degrees. Brown turkey and drain if needed. Mix in a can of enchilada sauce. Cut the refrigerated biscuits into fourths and stir them in the meat mixture. Then you just dump it all in a greased casserole and bake for 25 minutes. Take out of oven and sprinkle cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.
You can make this into 6 or 8 servings