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!

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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.

Ingredients:

Topping:

  • 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)

Filling:

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)

Directions:

  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!
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HOT & fresh out of the oven!

My PP Break down:

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

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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


Ingredients
  • 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
Directions
  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! 

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Crockpot Potato Soup

Ingredients:

  • 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)

Directions:

  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.
Notes:
  • 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