Kid Friendly Shepherds Pie

January 10, 2010 at 3:01 pm | Posted in Family Meals | 7 Comments
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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.

Shepherds Pie (adapted from this recipe by Paula Deen)

Ingredients

  • 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

Directions

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.

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Tricks and Treats

October 31, 2009 at 10:29 am | Posted in Dessert | 5 Comments
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Happy Halloween!

treats

To celebrate I made these caramel apples and

peanut butter sandwich “cookies”.

The caramel apples were fun to try and tasty to eat.  I decorated with melted chocolate and Reese’s Pieces.

The Peanut Butter Sandwich “Cookies” were inspired by a couple of friends.  These are a great combination of sweet/salty-creamy/crispy!  Thanks M and G!

treats bite

Peanut Butter Sandwich “Cookies”

  • chocolate chips
  • peanut butter
  • Saltines crackers
  • Crisco shortening

Melt the chocolate chips in a double boiler, stir in 1 tsp of shortening (this makes the chocolate smooth and thin).  Spread some peanut butter between two Saltines crackers.  Dip into the melted chocolate.

Technique for dipping sandwich crackers:

  1. Drop cracker into the bowl of melted chocolate.
  2. Using a fork, flip it over until chocolate covers the cracker.
  3. Lift the cracker out of the chocolate with the fork and carefully shake.
  4. Lay on a cooking rack to dry.

Have a safe night everyone!

Spaghetti Squash Quiche

October 17, 2009 at 7:58 pm | Posted in spaghetti squash | 2 Comments
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There’s a reason why it’s called spaghetti squash…

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.quiche 3

fruit kabobs

February 14, 2009 at 1:33 pm | Posted in fruit | 12 Comments
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I don’t know which is more embarrassing, Christmas cookies up until Valentine’s Day, or the fruit kabobs replacing them.  fruit-kabob-heart

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.

fruit-kabob-tall

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!

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