Tags: Family Meals, kid friendly
I knew my kids would turn their noses up and fold their arms in out-right defiance to eating this Shepherds Pie.
I also knew that if I remained calm, encouraged them to try, and threatened no dinner, they would eventually take a bite.
I also knew that the biscuit layer was irresistible, so I directed them to the top….and after one bite of that familiar layer they were sold! My son actually asked for seconds.
Yes, it is true, my son (the reformed white eater) actually ate this and asked for more!
We’ll be having this Shepherds Pie again. I kept the flavor profiles low so there was nothing unfamiliar here. But that biscuit layer was the true secret to the success of this dish. I’ll happily make it again, and I know my kids will happily eat it again.
- 1 small onion
- 1 1/2 pounds ground turkey
- 1 15 oz can tomato sauce
- 1 1/2 cups mixed vegetables
- Salt and freshly ground black pepper
- 8 to 10 medium red new potatoes
- 1 cup milk, nonfat
- 8 tablespoons butter, divided
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 1 cups instant biscuit mix
Ground Turkey Layer: Saute onions in 2 tablespoons butter. Add ground turkey. After turkey is browned, add tomato sauce. Add salt and pepper, to taste.
Potato Layer: Peel and slice potatoes 1/4-inch thick. Cook in boiling water for approximately 15 minutes or until fork-tender. Mash with a potato masher. Add 1/4 cup heated milk, 1/4 cup butter, and sour cream. Salt and pepper, to taste. Adjust thickness by adding more milk, if desired.
Biscuit Layer: Combine biscuit mix and 1/2 cup milk. The mix should be thinner than normal biscuit mix but not runny.
Preheat oven to 350 degrees F.
Spray a 9 by 9 by 2-inch pan, or any similar casserole dish. Layer half way up with the mashed potatoes. Next, spread a layer of mixed vegetables. Then add a layer of the meat. Sprinkle with 1/2 cup shredded cheddar cheese. Pour biscuit mix over meat. Melt 2 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes until top is golden brown. Allow to cool slightly, serve warm.
Tags: Family Meals, kid friendly, Quiche, spaghetti squash
There’s a reason why it’s called spaghetti squash…
Just cut in half and bake at 400 degrees for an hour. Once the squash is cool enough to handle, use a fork to remove the flesh and you’ve got spaghetti squash. The possibilities are endless with this versatile vegetable. Here’s how I used it today…
Spaghetti Squash Quiche
- 1 prepared pie crust
- 3/4 cup spaghetti squash
- 3/4 cup shredded cheddar cheese
- 3/4 cup ground chicken sausage
- 1/4 cup caramelized onions
- 1 Tbsp flour
- 3 eggs
- 1 1/2 cups non-fat milk
Bake pie crust. Combine squash, cheese, sausage, and onions with flour. Scoop into bottom of still warm pie shell. Whisk eggs and milk in a bowl and pour over squash mixture. Bake at 325 degrees for 40 minutes.
Tags: fruit, kid friendly, kids, valentines day
I don’t know which is more embarrassing, Christmas cookies up until Valentine’s Day, or the fruit kabobs replacing them.
We have been invited to a friend’s house for spaghetti dinner. I know fruit kabobs don’t really go with spaghetti, but they are fun, and the kids will like them…plus, if this post stays up until summer, this blog won’t look so outdated. Yes, I’ve learned to be very efficient since going back to work.
I know I don’t need to explain, but for the sake of a recipe I used chunks of fresh pineapple, then a grape, a section of clementine, two more grapes, a huge strawberry, then a heart shape of watermelon….it is, after all, Valentine’s Day!