Shepherd's Pie

Another recipe I've adapted from SkinnyTaste.com. She's giving me a lot of inspiration, and she has a lot of great ideas!

Husband and I both feel fairly negative about shepherd's pie. Neither of us really like it, and I'm pretty sure this is the first time in almost 5 years of marriage that I have even made it. BUT... I gave it a shot and it didn't turn out too badly.

I will confess that I did break a few rules for a "traditional" shepherd's pie (cauliflower... parmesan cheese...), but... I liked it better this way. Enjoy!

Shepherd's Pie

1 large head cauliflower (7-8in head)
1/3 cup fat free sour cream
3 Tbsp. butter/margarine (I use Smart Balance)
1 lb lean ground beef
1 tsp. canola oil
1 medium onion
3 cloves garlic
1 10-oz pkg frozen mixed vegetables
1 10-0z pkg frozen chopped broccoli (or buy the cuts and chop them yourself...)
2 Tbsp flour
1 cup chicken broth (I know, I know! But I don't like beef broth...)
3 Tbsp. tomato paste
2 tsp. Worchestershire sauce
salt and pepper

Steam cauliflower until tender (15-20 minutes). Let cool a few minutes. Pour cauliflower into a blender or food processor with the sour cream and butter (it helps if the butter is melted or softened). Blend until smooth. Salt to taste. This will act as the faux "potato" topping.

Brown ground beef and onions in skillet. Drain off excess fat. Add oil, garlic, and flour. Saute 2 minutes and then add broth, tomato paste and Worchestershire. Stir in all the vegetables and cook a few more minutes. Pour into the bottom of a 11x7 baking dish. Spread cauliflower mixture evenly on the top of the meat mixture. Sprinkle with parmesan cheese, and then sprinkle with paprika. Bake at 400 for 20-25 minutes.

I forgot to take a picture before we tore into it, but you can check out SkinnyTaste's photos if you like! Approximately 290 calories per serving, makes 8 servings.

On the Go Breakfast!

Here's a fun breakfast recipe - make several and keep them in the fridge so you can just warm one up each morning on your way out the door. Also good for a snack!

Individual Strata - makes 6

6 eggs
6 T. milk
4 slices light bread
6 T. turkey bacon pieces
pinch of salt

Grease 6 cups in a muffin pan. Cut bread into 1/2 inch cubes and distribute evenly among the cups. Pour 1 T. turkey bacon pieces into each cup on top of bread. In a bowl mix eggs, milk and salt. Distribute egg mixture evenly among the cups, carefully pouring into each one. Bake at 350 for 20 minutes, until set.

If made as written, each cup is approximately 120 calories.

Cranberry Orange Scones

I don't have much of an introduction here. My recipe brain has been whirring again and (with some help from Pinterest) I've been coming up with some exciting new things! This is a recipe I adapted from a recipe on SkinnyTaste.com. If you haven't tried her recipes yet, you should! :)

Cranberry Orange Scones

3/4 cup cold lowfat buttermilk
1/4 cup sugar
2 tsp vanilla extract
1 Tbsp orange extract
1 large egg
1 cup all purpose flour
1 cup white whole wheat flour
1 Tbsp baking powder
3/4 tsp salt
3 Tbsp butter (I used Smart Balance Light)
1/2 cup dried cranberries
1.5 Tbsp sugar (for sprinkling)

Combine buttermilk, sugar, vanilla, orange extract & egg. Combine flour, baking powder & salt. Cut in chilled butter. (You can do this the old-fashioned way with two knives, or you can be like me and just pulse it into coarse meal in your food processor. Mine was easier. Your call.) Fold in cranberries (don't pulse these in the FP!). Add flour mixture to milk mixture and gently stir to combine. Place dough on floured surface and knead lightly. Form dough into a circle about 3/4 inch thick. Cut dough into 12 even triangles (a la picture below) and sprinkle evenly with remaining sugar. Bake at 375 degrees until lightly golden, 18-20 minutes.

My version: 135 calories per scone. Whoo hoo!

Roasted Broccoli & Cauliflower

I've found a new veggie recipe that I love! :) As much as I love to smother broccoli in a nice cheesy casserole, this was a really simple and healthy way to get our yummy green vitamins. I'll warn, though - I eyeballed and guessed on pretty much all the measurements, so if that's not your style of cooking, this may not work for you. Give it a shot, though!

Roasted Broccoli & Cauliflower

3 Tbsp. olive oil
1 lb broccoli & cauliflower florets
1 clove garlic, minced
1/4 tsp. onion powder
2 Tbsp. water
1 Tbsp. bread crumbs
2 Tbsp. parmesan cheese (I used reduced fat)
pinch of salt

You don't have to do this part, but I highly recommend it: a couple hours before you plan to bake this, mix the garlic, onion and olive oil together and let it sit until you're ready to finish the dish. It will infuse the oil and make it extra yummy!

Mix the olive oil, garlic, and onion powder together. Cut the broccoli/cauliflower into bite-sized pieces, roughly the same size. Drizzle the olive oil mixture over the broccoli and toss to coat. Pour the water into the bottom of a baking dish, pour the broccoli on top. Sprinkle the bread crumbs over the broccoli, and salt to taste. Bake covered at 400 for 15 minutes. (If you're like me and like your broccoli on the more tender side, you might even bake it for 20 minutes.) When it is finished baking, sprinkle the parmesan cheese on top. Enjoy!

Here's what our dinner plates looked like tonight: