Meatless Shepherd's Pie for 3 Weight Watchers Smart Points!

Shepherd's pie is one of my favorite things, right up there with Biscuits and Gravy and plain old mashed potatoes with corn mixed together, so I am particularly happy to share this recipe with those who love a Shepherd's pie!

It's only 3 WeightWatchers Smart Points per serving and a serving size is 1/6 of the pie!!  The great news is that this freezes well and leftovers taste better the following day!

Lentils are high in protein and fiber!

Ingredients:

1 Tbs olive oil
1 (8-oz) package pre-sliced cremini mushrooms
2 (9-oz) packages steamed lentils*
1-1/2 c. frozen peas and carrots, thawed
1-1/2 c. low-sodium organic vegetable broth
1/2 tsp kosher salt
1/2 tsp black pepper
1 (20-oz) package frozen mashed cauliflower w/olive oil & sea salt
chopped fresh chives or parsley (optional)

*If like me you are unable to find steamed lentils, just cook up your own following package directions. You will only need about 8 oz or half of a package of a 16-oz bag of dried lentils.

Instructions:

1. 1.  Heat oil in large nonstick skillet over med-high heat. Add the mushrooms and cook stirring occasionally until browned and tender, about 8 minutes. And preheat the oven broiler!
2. Stir in lentils and peas and carrots and cook until thoroughly heated, about 2 minutes. 
3. Stir in broth, salt and pepper and bring to a boil. Cook until the liquid is slightly reduced and thickened, about 5 minutes. Transfer to an 11- x 7-inch (2-quart) broiler-safe baking dish. 
4. Microwave the mashed cauliflower according to package directions and spoon over the top of the mushroom-lentil mixture.  
5. Place in oven to broil with rack about 6" from heat source until lightly browned, about 5-8 minutes. Sprinkled with optional chives or parsley and serve!

YIELDS: 6 Servings
SERVING SIZE:  1/6 pie
SMARTPOINTS: 3 per serving

NUTRITIONAL INFORMATION:  Calories 217, Fat 6.5g (sat 1.5g, mono 3.5g, poly 1.3g), Protein 12g, Carb 29g, Fiber 10g, Sugars 9g, Chol 4 mg, Iron 4 mg, Sodium 730 mg, Calc 90 mg

Turkey Piccata and Corn-Mushroom-Leek Saute for 2 WW Smart Points!!

This meal is so easy and tasty!

Without any Fuss, here are the recipes!!

TURKEY PICCATA

   Ingredients:

      1 c unsalted chicken stock
      2 Tbs plus 2 tsp fresh lemon juice from 1 lemon
      2 Tbs drained capers
      1 tsp all-purpose flour
      1/4 c minced shallot
      2 tsp olive oil
      1 (1-1/4-lb) boneless, skinless turkey breast, cut into even slices
      1/4 tsp kosher salt
      1/4 tsp black pepper
      1 Tbs unsalted butter
      1/4 tsp granulated sugar
      1/4 tsp corn starch
      2 Tbs chopped fresh flat-leaf parsley (optional)

   Instructions:

1. Whisk together stock, lemon juice, capers, flour and shallot in small bowl. 
2. Heat oil in large nonstick skillet over med-high heat.  Sprinkle turkey slices with salt and pepper and place in pan in single layer until well browned, about 3-4 minutes per side. 
3. Add stock mixture to skillet and bring to a boil and cook stirring occasionally until thickened and saucy, about 5 minutes. Add up to 1/4 tsp corn starch if you prefer a thicker sauce. 
4. Add in the butter and sugar and cook until butter is melted. Sprinkle with optional parsley. 

SERVING SIZE: Approximately 4 oz cooked turkey & 1 Tbs sauce
YIELDS: 4 servings

Nutritional Info:  Calories 233, Fat 7.3 (sat 2.7 g, mono 2.5 g, poly 0.4 g), Protein 33 g, Carbs 5 g, Fiber 1 g, Sugars 1 g, Chol 84 mg, Iron 0 mg, Sodium 372 mg, Calcium 8 mg

   Ingredients:

      Vegetable cooking spray
      1 (8-oz) package sliced fresh button mushrooms
      1 c frozen corn kernels, thawed and drained
      1 c sliced leek from 1 leek
      1 tsp fresh thyme leaves
      1/4 tsp black pepper
      1/8 tsp salt
      2 Tbs water
      1 tsp salted butter

   Instructions:

1. Heat a large skillet over med-high heat.  Spray pan with cooking spray and add in sliced mushrooms.  Spray the mushrooms a little with the vegetable spray as well.  Cook, stirring occasionally until lightly browned, about 5 minutes. 
2. Add the corn, leek, thyme, pepper and salt and once again coat the vegetables with cooking spray. 
3. Cook all until lightly browned and then add the water scraping the bottom of the pan to remove brown bits and get them into the mixture. Add the butter and serve!

SERVING SIZE: Approximately 1/2 cup
YIELDS:  4 servings

Nutritional Information:  Calories 65, Fat 1.4 g (sat 0.7g, mono 0.3g, poly 0.2g), Protein 2 g, Carb 12 g, Fiber 1 g, Sugars 3 g, Chol 3 mg, Iron 1 mg, Sodium 91 mg, Calcium 19 mg