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

Chocolate-Chocolate-Chip Avocado Cookies for 2 Points Each!

Seriously, if you need a chocolate Fix, this is a good one. Especially Fresh out of the oven with the ooey gooey chocolate and even warned in a microwave for a few seconds afterward.

Yes, it's dairy free and gluten free (if you use gluten-free flour, which I do), and even vegan too. It's so easy to make and the whole Family gobbles them up completely unaware they're made with avocado!

I've tried this recipe with different types of flour, regular all-purpose, whole wheat flour, gluten-free versions, and I've settled on Cup-4-Cup gluten-free as my favorite in this recipe.

I've also tried this recipe with different chocolate chips--milk chocolate, dark chocolate, semi-sweet, etc. and I've settled on semi-sweet chips as my favorite, but feel free to pick your poison here.


INGREDIENTS:

parchment paper
1/2 cup mashed avocado
1/2 cup turbinado sugar (method to making sugar-big rough, crystal-like granules)
1 tsp apple cider vinegar
2 tsp vanilla extract
1/2 tsp baking soda
2 Tbs unsweetened cocoa powder
1 tsp cinnamon
3/4 c gluten-free flour
100 grams of chocolate chips of your choice


INSTRUCTIONS:

Preheat oven to 350 degrees and line your cookie sheet with parchment paper.

While the oven is preheating give your avocado and turbinado sugar a good whirl in a food processor or blender.

Add vanilla and apple cider vinegar and give another quick whirl until blended well/incorporated.

Mix the cocoa powder, the flour, the baking soda, and the cinnamon in a separate bowl with a whisk and add half at a time to moist mixture and blend after each addition.

Mix in chocolate chips by hand.

Spoon about a tablespoon of cookie dough onto your parchment-lined cookie sheet and use the backside of your spoon to flatten and shape the cookies somewhat, as they don't expand and shape much on their own.  Try to make sure there are no thin spots on the outer edges as they will cook/burn quickly and affect the taste of your first bites.

Bake for 10 minutes.