Comfort Food…Part 2

Yep.  It’s still cold!  So tonight we had shepherd’s pie! Just like stew, i was not always a fan.  At ALL!!  But I was determined to find a recipe we both liked. So after tweaking a few recipes, here’s what I came up with.  It’s pretty simple and really good and another healthier take on an old standy-by…


Shepherd’s Pie…

For the potatoes:

1lb (-ish) of yukon gold potatoes (basically 6 large or 10 if they are small)

1 cup of low fat buttermilk

pepper, garlic powder and onion powder to taste

For the meat:

1lb ground sirloin

1 1/2 cups frozen peas

3 carrots, peeled and sliced

1 cup unsalted beef stock

2-3 tablespoons corn starch (I use non-GMO)

2 teaspoons ground pepper

2 teaspoons onion powder

2 teaspoons garlic powder

1 tsp worcestershire

1/3 cup ketchup

1 cup mild cheddar 2% milk cheese

Preheat the oven to 400 degrees and start boiling water in a medium saucepan.  Peel and cut the potatoes and add them to the boiling water.  While the potatoes do their thing, sauté the carrots in a little olive oil and in a separate pan brown the beef with the onion and garlic powders and pepper.  Typically with sirloin there is no grease to drain.  If you use chuck, be sure to drain it.  Add 1/2 cup of stock to the meat and then whisk the cornstarch and remaining stock.  add to beef.  You want it wet with a little extra liquid, but not soupy.  You may need to adjust the amount of stock.  Add the frozen peas, ketchup, worcestershire, and carrots.  Heat on low until it is thick and the peas are thawed.

When tender, drain the potatoes and add the buttermilk and a little pepper and garlic and onion powders.  Mash with a potato masher until thick and creamy.  You may need to add a little more buttermilk.  in a 2 1/2 quart baking dish, add the meat and then top with the potatoes.  Sprinkle with the cheese and bake for about 20 minutes or until the cheese is melted and the top is a little crunchy.

The best part? It reheats in the oven in the SAME PAN so no more dishes! And tonight we had it with the leftover salad (see last night’s post).  Yummy, healthy, and tomorrow night I can just pop it back in the oven! ~s


Baby It’s Cold Outside!

It’s cold.  Like -25 degrees with the wind chill cold (yes, that was a minus sign).  As in, “I got a glass of water from our room temp in-sink filter without ice and it was COLD” cold.

So needless to say I didn’t want to stop by the store on my way home but I had chicken breast tenders and english muffins and salad ingredients.  Perfect night for a little comfort food by the fire!

Oven Baked Chicken Tenders

1 lb chicken breast tenders (If large, cut into smaller pieces)

2-3 high fiber english muffins (we use the Thomas brand “light”)

1 egg

onion powder, garlic powder, and pepper

Preheat the oven to 375 degrees and line a baking sheet with parchment paper.  Grind the english muffins in a food processor or blender to create bread crumbs.  Put crumbs in a bowl and add garlic and onion powders and pepper.  I started with a couple teaspoons of each until I found the mix that worked for us.  Whisk the egg in a separate bowl with a couple splashes of water.  Rinse and prep the chicken.   Dip one chicken tender in the egg wash and then roll in the seasoned crumbs until well coated.  Put on baking tray.  Once all pieces are finished, spritz with olive oil or cooking spray and bake for 30 minutes or until no longer pink and breading is crunchy.

I served it with a salad of red leaf lettuce, dried cranberries, slivered almonds, raspberries and blueberries and reduced fat feta cheese and balsamic vinaigrette (just whisk 3 tablespoons extra virgin olive oil, 3 tablespoons spicy brown mustard and one-third cup GOOD balsamic vinegar).  YUM!!!

Healthy, easy, and a great way to use up those english muffins before they expired!