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)

Gluten Free Tamale Pie

PICTURE COMING SOON!!

This seems like a lot of work, but it’s worth it! I used this recipe years ago and I haven’t made tamale pie since. Why not? I don’t know. I love it! I think we just got in a food rut and I forgot.

This time I’ve adapted this to gluten free from “Authentic Mexican Tamale Pie”  By Galley Wench on Mexican.Food.com I didn’t change the recipe much. I omitted beer (though there are now GF options!) and searched high and low for all other ingredients to be GF.  I’ll let you know how the GF version tastes, I’m making it tomorrow with some other AWESOME gluten free framily! (No, I’m not on Sprint, but these people are too awesome to just be friends! So I stole it! :p )

It starts as a spicy Mexican chili you can serve with corn tortillas or use for the tamale filling.

Chili Filling Ingredients

  • 1 lb ground beef, lean
  • 1/2 lb lean pork sausage
  • 1 tablespoon vegetable oil
  • 1 (15 ounce) can diced tomatoes
  • 1 (8 ounce) can tomato sauce
  • 2 (15 ounce) cans black beans
  • 1 large fresh poblano pepper, diced
  • 1 medium diced onion
  • 2 garlic cloves (pressed)
  • *1 chipotle chile, in adobo seasoning, seeded & diced (adjust to taste)
  • 1 tablespoon adobo sauce (adjust to taste)
  • 1 tablespoon ground cumin powder (adjust to taste)
  • 1 tablespoon chili powder (adjust to taste)
  • 1 tablespoon ground ancho chili (adjust to taste)
  • 1 teaspoon oregano
  • 1 tablespoon cocoa (I use Hershey’s Dark cocoa)
  • 12 ounces beer, dark (or broth, as needed)
  • 1/4 cup cilantro, chopped (optional)
  • 1 lime, juiced

*I went with San Marcos brand chipotle peppers. The label is chipotle peppers, tomato puree, onions, vinegar, canola oil, sugar, salts, paprika, and garlic. Sounds safe?

 Tamale Dough Ingredients

  • 8 -10 dried corn husks (optional)
  • nonstick cooking spray
  • 3 poblano chiles, roasted, peeled and diced
  • 2 cups masa harina
  • 6 tablespoons unsalted butter, room temperature
  • 3 tablespoons sugar
  • 2 teaspoons salt (adjust to taste)
  • 1/2 cup canned low sodium chicken broth
  • 4 cups frozen corn, thawed
  • 1 3/4 cups packed coarsely grated sharp cheddar cheese (divided)
  • 1 teaspoon baking powder
  • 1/8 teaspoon ground black pepper

Garnish/Sides

  • Cilantro Cream (Just process ¼-1/2 cup cilantro, 1cup sour cream, and the juice of one lime.)
  • sour cream
  • cilantro
  • simple side salad

Chili Filling Directions

  1. Preheat oven to 425 degrees F.
  2. In a large pot brown ground beef, sausage, onion and garlic, breaking meat into small pieces. Drain of excess grease.
  3. Add poblano pepper and cook for about 2 minutes.
  4. Stir in tomatoes, tomato sauce, 1 cup beer/broth and one can of black beans.
  5. Add ground cumin, chili powders, chipoltes, adobe sauce, oregano, and cocoa.
  6. Bring to a boil, cover and turn down to a simmer and cook for 35 – 45 minutes, adding more beer/broth as needed (keep in mind that the mashed black beans will be added as a thickener).
  7. Drain the remaining can of beans and lightly mash.
  8. To thicken, add the crushed black beans and adjust spices and liquid as needed.

NOTE: YOU CAN PRE-COOK THIS TO THIS POINT! STOP AND CHILL!! Just start at step 9 tomorrow or the next day when you are ready!

  1. Bring to a simmer again for 5 minutes.
  2. Squeeze in juice of one lime before serving as mexican chili or using as chili filling.

 Tamale Dough Directions

  1. If using corn husk, place in zip lock bag with warm water and soak until soft, at least2 hours.
  2. Char chilies directly over gas flame or under broiler until blackened on all sides. Place in medium bowls, cover tightly with plastic. Let stand 10 minutes. Peel, seed and chop chilies, set aside.
  3. In food processor, blend Masa Harina, butter, sugar, and 1 teaspoon salt until coarse meal forms.
  4. Add broth slowly blend until mixture is crumbly.
  5. Transfer masa mixture to large bowl.
  6. In food processor blend 2 1/2 cups corn, 1 cup cheese, baking powder, black pepper and 1 1/4 teaspoon salt until coarse puree forms.
  7. Stir puree and the rest of the corn into masa mixture until blended.

Assembly

  1. If using corn husk; Remove from water, pat dry and line 9 x 11 shallow dish, overlapping to avoid leakage.
  2. Spray corn husk or baking dish (if not using husk).
  3. Spread half of cornmeal mixture on the husk or bottom of the dish.
  4. Spread warm chili on top of the cornmeal.
  5. Sprinkle green chilies on top of the chili.
  6. Evenly spread the remaining cornmeal mixture on top.
  7. Sprinkle remaining cheese on top.
  8. Loosely cover with foil and bake for 20 minutes.
  9. Remove foil and return to oven and bake additional 25 minutes or until the cornmeal is firm and the chili bubbly.
  10. Remove from oven and cool for 10 minutes.
  11. Serve with garnishes.

Broccoli Shrimp Casserole

  • 1 lb shrimp
  • 1 tsp paprika
  • 1tsp mrs dash
  • 1/4 tsp cayenne
  • 1/2 tsp Tony’s
  • 2 tsp tomato chicken bouillon
  • 1 cup rice
  • 2 1/4 cup F/F chicken broth
  • 12 oz bag frozen broccoli cuts
  • 3 tbsp olive oil 
  • 1 cup frozen seasoning “blend” of choice (onions, bell pepper, celery, carrots)
  • 1tsp chopped garlic (1-2 cloves)
  • 1 can F/F cream of chicken
  • 8oz shredded colby jack cheese, DIVIDED

OK this seems like a lot but bear with me it was SO simple!

  1. Preheat your oven to 325.
  2. Peel and de-vein your shrimp. I was using 51-80s so I cut them in 3. This is up to you and also depends on the size of your shrimp. Put your shrimp in a bowl that has a lid, add the dry seasonings- paprika, Mrs. Dash, cayenne, seasoning salt, & bouillon. If you can’t find tomato chicken bouillon, check your “ethnic” foods aisle. I usually find it with the other Mexican seasonings. If not, use chicken boullion. Not a huge thing here.
  3. Put the lid on the bowl and put it aside if you are cooking NOW, but you can fridge it for 1-2 days if necessary.
  4. Put your rice and the broth in a pot with a lid. Bring it to a boil. Put the lid on it and set it to simmer. Don’t touch it for 25 minutes. At all. Don’t open the lid. Don’t stir it. Leave. It. Alone. Trust me. Until I did this I ruined every pot of rice I touched.  Incedentally if anyone knows how to cook a pot of BROWN rice… I’m all ears!
  5. Throw the whole bag of broccoli in the microwave and hit 5 minutes. It doesn’t matter if it’s regular and not “steamable” I promise.
  6. Heat the olive oil in a non stick skillet over medium and saute the seasoning blend and garlic until it is tender. Add the shrimp and continue cooking 3-5 minutes until the edges begin to curl. Add the cream of chicken soup and stir it all together.
  7. Pour your cooked rice into a 13×9 casserole dish and stir in a hand full of the cheese. Pour the shrimp mixture over it
    and mix it all together well. Spread remaining cheese over the top and loosely cover with aluminum foil. Bake 25 minutes, uncovering the last 5 to brown the cheese.

SERVE WITH:
Garlic bread. YUM!!!

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Broccoli Rice Chicken Casserole

Simple to make, since most of it is done in the microwave. If you have leftover chicken and/or rice it’s even FASTER!

Ingredients:

 
  • 2T olive oil 
  • 1 cup frozen seasoning blend
  • 1 lb chicken cut into bite-size pieces
  • 10 oz bag broccoli florets
  • 3 cups cooked (leftover?) rice
  • 1 can cream of chicken soup
  • 1 chicken soup can of lowfat milk
  • 8 oz shredded or cubed American cheese
  • Seasonings & fresh herbs to taste

 Directions: 
  1. Saute seasoning blend and chicken in olive oil until vegetables are tender and chicken is cooked through. 
  2. Put broccoli and a few tablespoons of water in a microwave safe bowl and microwave 5-7 minutes until tender (or use the steamable bags to save a dish). Drain water from broccoli, mix in rice, herbs, and salt/pepper to taste.
  3. In another (larger) microwave safe bowl add soup, milk, and cheese & microwave 5-7 minutes until cheese is melted, stirring occasionally.
  4. Combine all ingredients in the cheese mixture, tossing to coat evenly.
  5. Allow to sit 5-10 minutes to absorb all the cheese mixture. It thickens up like a grown up mac & cheese!

Goes great with a side of garlic bread!

 

This week’s Meal Plan