My 5PP Shepherd’s Pie

So, DH loves meat & potatoes.. who can blame him! I so sat down today with our traditional Shepherd’s Pie recipe today and broke it down to make it MyPP friendly. It came out amazing and makes HUGE portions!


My 5PP dinner!

My PP recipes will read like this in the ingredient list “Ingredient (total points plus score for that amount of ingredient)” so “1/4 cup nonfat sour cream (1)” means that there is one whole point in 1/4 cup fat free sour cream while “16 oz boneless skinless chicken breast (12)” means that whole pound has 12 points. This way, you can break it down with a lower point ingredient if you need to meet your daily allowance.



  • 2 large potatoes, approximately 1 pound after peeling, and cut into 2-inch pieces (11)
  • 1/4 cup nonfat sour cream (1)
  • 1 tablespoon reduced-calorie margarine (2)
  • 1/8 teaspoon table salt (0)


the filling bubbling away

the filling bubbling away

  • 1/4 c water (0)
  • 1 cup onion, chopped (2)
  • 2 ribs celery, diced
  • 2 cups frozen peas & carrots (0)
  • 16 oz boneless skinless chicken breast, diced small, or use a ground poultry (12)
  • 2 tablespoons corn starch (2)
  • Herbs to taste – Mrs. Dash, Tony’s, salt, pepper, rosemary, thyme, etc (0)
  • 2 cups chicken broth (0)


  1. Preheat oven to 400º F.
  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 & pepper.
  4. Set aside.
  5. Meanwhile, heat 1/4 cup water in a large skillet over medium-high heat. This will replace 2 points of oil for sauteing!!!
  6. Add onions and celery. Cook until soft, stirring. About 3 minutes.
  7. Add vegetables and chicken. Cook until chicken is cooked through, breaking up the meat as it cooks, about 5 minutes.
  8. Add cornstarch, herbs, salt and pepper; stir to coat.
  9. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
  10. Transfer filling mixture to a baking dish (small rectangular or pie plate). I used an 11″ x 7″ Pyrex glass baking dish.
  11. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top.
  12. Bake until potatoes are golden, about 30 minutes.
  13. Divide into 6 servings and serve with a salad!

HOT & fresh out of the oven!

My PP Break down:

  • Approximate recipe points (30)
  • Approximate PP per serving (5)

Meal Plan Monday May 14

With very few days until the move actually starts in earnest I’ve got to get back into meal planning so I can get the most tasks done with minimal effort.

I have packed up my kitchen, keeping out what I thought I would need and in cooking a full, SIMPLE meal on the stove I kept reaching for things I had packed up. So this week I’m going back to the crock pot – ALL WEEK!! I’m also using what is already in the freezer (less to move!) so that means lots of chicken!

Monday & Tuesday: Second Chance Meals Chicken Enchiladas & Enchilada Bean Soup
Wednesday: BBQ Rubbed Crock Pot Chicken
Thursday: Chuckwagon Stew
Friday: Four Bean Chili
Saturday: MOVING DAY #1! We’ll eat somewhere, at some time… I promise?
Sunday: Leftovers or Creamy Farmhouse Garden Soup

I’ll also be adapting a few of these recipes. I pulled these from OLD blog posts before we started eating healthier, so I am going to do my best to adapt them to something a litte more suotableto match teh P90X@ meal plan we’ve been eating.

  • Less salt (the BBQ Rub has 1/4 cup!!!!!)
  • Less fats (including whole milks, butters, & creams)
  • More whole grains, like brown rice, etc.

I’ll update the recipes in a new post if I make any major changes, otherwise I’ll just add a note to the original. 🙂


Chicken Barley Soup

Those of you that know me well know that I never follow a recipe to a T. I have been doing well following the P90X2 recipes but we’ve been using them since January so I wanted to mix it up a bit. This came out even better than expected! I am AMAZED! I even had it for breakfast today! what?!?! It’s good! 

Chicken Barley Soup
Serves 6-8
Time till serving: approximately 1 hour

  • 1 medium onion, diced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 1 Tbsp minced garlic (2-3 cloves)
  • 1 tsp dry basil
  • 1 tsp original Mrs. Dash
  • 1/8 tsp cayenne (*optional)
  • 1/2 tsp sea salt
  • 2TBSP olive oil
  • 1 lb boneless skinless -chicken breast, diced small or chopped in processor (leave it out and it’s a great vegetarian dish!)
  • 1 qt chicken or vegetable broth
  • 1 can (14.5 oz) petite diced tomatoes
  • 1/3 c barley
  • 2 handfuls snap peas, snapped into bite sized pieces
  • 1 can white beans (cannoli, great northern, etc), do not drain
  • 2 medium potatoes, peeled & diced
  • water, as needed
  1. Saute onion, carrots, celery, garlic, dry herbs, and seasonings in olive oil over medium heat.
  2. When onions become transparent (5-10 minutes) add chicken and cook until opaque.
  3. Add in broth, tomatoes, and barley. Bring to a boil.
  4. Add water as needed to keep it approximately 1″ above the ingredients.
  5. Reduce to a simmer, cover loosely with a lid, and stir occasionally for 40 minutes.
  6. Add peas, beans, and potatoes and return to simmer for 20 minutes or until potatoes and barley are tender. (Barley will have a little “chew” to it,)
You’ll love it, I promise! 

Linking today!
Tip Junkie handmade projects
Check it out!


Crockpot Potato Soup


  • 3 lbs shredded or diced frozen potatoes (thawed), or fresh peeled & diced. (Divide this into 2lbs and 1 lb.)
  • 1 16 oz bag frozen cauliflower, thawed & chopped (optional)
  • 1 cup chopped celery
  • 1 medium chopped onion
  • 1 large shredded carrot
  • 1 tsp minced garlic
  • 1 lb diced extra-lean ham
  • 1-2 quarts chicken or vegetable stock (enough to cover, +/- more/less to desired consistency)
  • 1/2-1 cup flour (gluten free flour mixes work GREAT but you may have to simmer them longer to achieve a creamy texture)
  • 1/4 oil or butter
  • 2 cups half & half
  • 1 teaspoon dried parsley flakes
  • 1/8 teaspoon black pepper
  • 2 cups shredded cheese
  • seasonings to taste (salt, seasoning blends, garlic, rosemary, thyme, and/or herbs de provence are all good add in options)


  1. In crock pot combine 2 lbs potatoes, cauliflower, celery, onion, carrots, garlic, & ham.
  2. Add broth to cover by 1″ and cook on low 6-8 hours; It can remain on low afterwards until you are ready for step 3.
  3. In a nonstick skillet on stove combine butter/oil and enough flour to make a thin paste. Cook on medium-low for approximately 5 minutes.
  4. Whisk in half & half until completely combined then add parsley & black pepper. 
  5. Add to crock and season to taste.
  6. Stir in additional 1lb of potatoes.
  7. Allow to cook on high for another 30-60 minutes to thicken.
  8. When potatoes are cooked, stir in cheese and add broth until desired consistency.
  9. Allow to warm through again and serve.
  • If cooking on stove top, process remains the same but time is lowered to 1-2 hours in step 2 and 15-30 minutes in step 7.
  • If using gluten free flours an additional 1 hour simmer may be needed due to the texture of the grains.
  • The add in of the 3rd lb of potatoes is to add texture and the first 2 will cook down to a creamy consistency. If you prefer more texture you can divide 1lb for step 1 and 2lbs for step 6.
  • Never allow the mixture to boil after adding cheese and half & half. It won’t spoil the soup but it will spoil the look as it will separate.
  • The cauliflower is optional but is a great way to hide it from your kids.
  • This can also be created with chopped broccoli used in place of all or half oft he potatoes.

    Until later! Anne Marie