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

Tex-Mex Haystacks for 8 Weight Watchers Points

This is a Filling dish.  It makes 4 servings, so if not everyone enjoys this (beans Freak my kids out and rice Freaks out 2 of them), then you have something for a grab-and-go situation for a Few days out into the Future.  Just portion, mix up, and Freeze what's left.

I'm still having a heck of a time Finding baked tortilla chips, and the scoops above claimed to be baked.  They didn't taste baked either, but I'd like to Find some regular baked tortilla chips and do a value comparison before I promote those babies. 

Ingredients: 

1 (16-oz.) can pinto beans, drained
1 (14.5-oz.) can no-salt-added whole tomatoes, undrained & chopped
1 (10-oz.) can premium chunk white chicken in water, drained
1 Tbsp. chili powder
3 Tbsp. no-salt-added tomato paste
3/4 tsp. ground cumin
1/4 tsp. salt
***************
2 c. hot cooked long-grain rice, cooked without salt or fat
1/2 c. (2 oz.) shredded reduced-fat Monterey Jack cheese
1/4 c. thinly sliced green onions
40 baked tortilla chips (10 per serving)

Directions:

Combine first 7 ingredients in a large saucepan.  Bring to a boil. Reduce heat and simmer 10 minutes or until thick, stirring occasionally. Spoon rice onto a serving platter and top with chicken mixture, shredded cheese and sliced green onions.  Arrange tortilla chips around outside edge of platter.

To serve up individually, each portion will be 3/4 c. chicken mixture, 1/2 c. rice, 2 Tbsp. cheese, 1 Tbsp. green onion, and 10 tortilla chips.

Yields: 4 servings
Points: 8

Nutrition:  414 calories, 28.5 g protein, 6.1 g fat, 61.8 carb, 10 g fiber, 41 mg cholesterol, 4.2 mg iron, 1115 mg sodium, 257 mg calcium.

Planning Ahead and Freezing is Key for Me

I bought a 3-pound package of ground turkey the other day.  I usually divide it up into 1-pound portions and Freeze using my FoodSaver system.  However, I decided to take it another step Further today.

I hate wasting Food, even the herbs I buy. When I Found myself with the turkey out on the counter ready to divide and use a pound to make my Favorite turkey burgers for 6 Weight Watcher Winning Points along with a bunch of cilantro, as it calls for 2 tablespoons, it hit me---combine all the ingredients First and Form into burger patties prior to Freezing them! Der. 

There is another Frequently used Food item that requires the cilantro and the chipotle pepper as well for which you should wear gloves to mince -- the dressing for my Mexican Chicken Salad Platter.  I made two batches of the burger patties and the dressing all at once even though I don't currently have a plan for the salad because it keeps in the Fridge wonderfully.

Out of 2 pounds of ground turkey, I made 10 four-ounce turkey burgers.   I suppose I will use one-pound worth for myself and yank out the other 5 for a Family dinner because, yes, the whole Family eats these burgers.  (The math doesn't add up here because of the weight of the other ingredients added to the ground turkey.)

Here is a photo of the individually Frozen turkey burger patties, which I then promptly packaged up individually and sealed. (I probably would have packed 5 together for a Family night separated by wax paper, but I'm out of the larger bags currently.)

I love, love, love when I Find a way to simplify!