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.

Quinoa Burgers

This is an excellent replacement hamburger patty, maybe even tastier! Play with add-ins to get more flavor and bang for your buck! A can of drained, gently mashed black beans ups the protein even more! Quinoa (pronounced keen-wa) is a gluten free grain and is very nutritious and very high in protein.

Ingredients:

  • 1 cup of cooked & cooled quinoa (see recipe here)
  • 3 egg whites
  • 1 small onion
  • 3 cloves (1 TBSP) minced garlic
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup of bread crumbs (Use gluten free bread or cracker crumbs and the patties will be gluten free!)
  • 2 tablespoons of soy or Worcestershire sauce
  1. While the quinoa is cooking, saute the onion and garlic until tender. Set aside to cool.
  2. When the quinoa is done, cool slightly, then mix all ingredients together. (Cool so you don’t cook the egg white in your mixing bowl!)
  3. Form into patties and cook in a skillet (lightly sprayed with cooking spray) until dark brown on both sides.

These are delicious alone or with any kind of sauce, cheese, or bun.  The recipe makes 4-5 bun “standard” bun-sized patties. I usually use a large cookie scoop. They will never shrink so what you make is the size you get when cooked. If you want to double this feel free. The patties freeze well and cook well at a low heat right from frozen.