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
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)
I’m starting on Weight Watchers so I’m scouring the web for healthy recipes that I can make even better! Ree Drummond, The Pioneer Woman, had a vegetarian chili that I change up based on what was in my pantry, and … Continue reading →
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?
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.
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
While the quinoa is cooking, saute the onion and garlic until tender. Set aside to cool.
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!)
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.