RECIPE OF THE DAY! OH SO GOOD MEATLESS SHEPHERD'S PIE

Who would believe you can make a hearty shepherd’s pie without meat and gravy?

I have made this dish a few times. I added in a meat substitute and they had no idea! They all LOVED this dish! It was delicious and easy to make! It is now a family favorite!

This recipe reheats beautifully in the microwave.

Try the substitution of veggie burgers and 1 cup of veggies, it "Beefs" it up. ENJOY!!


Prep Time 15 Minutes

Total Time 45 Minutes

Makes 4 servings

1 Serving 470 Calories


Ingredients:

1 1/2 cups hot water

1/2 cup milk

2 tablespoons butter or margarine

1/2 package Betty Crocker four cheese mashed potatoes

3 cups frozen vegetables, any variety, thawed and drained

1 can (11 ounces) condensed Cheddar cheese or cream of mushroom soup

1 can (4 ounces) sliced mushrooms, drained

1 can (2.8 ounces) French-fried onions


Directions:


1. Heat oven to 350ºF. Heat hot water, milk and butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and 1 pouch Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth; set aside.

2. Stir remaining ingredients except onions in large bowl. Pour vegetable mixture into ungreased 1 1/2-quart casserole; sprinkle with half of the onions. Spread potatoes over onions.

3. Bake uncovered 25 minutes; sprinkle with remaining onions. Bake 3 to 5 minutes longer or until mixture is hot and onions are brown.


Tip:
Cover and refrigerate potato-topped casserole up to 24 hours. Bake uncovered 30 minutes. Continue as directed.


Substitution:
Try reducing the frozen vegetables to 1 cup and adding 3 vegetable burgers, chopped, or 2 cups cooked dried beans.


1 Serving 470 Calories

RECIPE OF THE DAY! PORTOBELLO CAPS STUFFED WITH TOMATO-OLIVES & CHEESE

Diabetes appropriate, Low calorie, Low carbohydrate, Low cholesterol, Low sodium, Heart healthy, Healthy weight, Gluten free.

This meatless dish makes for a great meal.
Portobello caps make excellent mini casseroles. Here they hold a tomato, cheese and olive stuffing that grills up to a smoky perfection. Serve them with whole-wheat couscous and a mixed green salad for an easy meal. Tasty and filling to. ENJOY!!

Makes 4 servings

Active Time: 35 minutes

Total Time: 40 minutes

Ingredients

2/3 cup chopped plum tomatoes

1/2 cup shredded part-skim mozzarella cheese

1/4 cup chopped Kalamata olives

1 teaspoon minced garlic

2 teaspoons extra-virgin olive oil, divided

1/2 teaspoon finely chopped fresh rosemary, or 1/8 teaspoon dried

1/8 teaspoon freshly ground pepper

4 portobello mushroom caps, 5 inches wide

2 tablespoons lemon juice

2 teaspoons reduced-sodium soy sauce


Preparation

1.Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.

2.Preheat grill to medium.

3.Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills. Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a small bowl. Brush the mixture over both sides of the caps.

4.Oil a grill rack (see Tip). Place the caps on the rack, stem sides down, cover and grill until soft, about 5 minutes per side. Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.

Tips & Notes

To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.

122 calories Per serving

RECIPE OF THE DAY! STUFFED VEGGIE SHELLS

This mouth watering dish has some bold flavors that you, your family and friends will love.
They will forget that this is a meatless dish. ENJOY!

Makes 6 servings

Active Time: 30 minutes
Total Time: 1 hour 5 minutes

Ingredients

1 box (12 oz) jumbo pasta shells

2 tsp olive oil

1/2 bunch broccoli (7 oz), chopped (2 1/2 cups)

1 cup shredded carrots (4 oz)

1 small onion (4 oz), chopped

1 clove garlic, minced

1 box (10 oz) frozen leaf spinach, thawed and coarsely cut

1/4 cup chopped fresh basil

1 cup lowfat small-curd cottage cheese (2%) or part-skim ricotta

2 Tbsp grated Parmesan

1/4 tsp each salt and pepper

1 1/2 cups marinara sauce

1/2 cup shredded part-skim mozzarella

Preparation

1. Heat oven to 400ºF. Cook pasta in large pot of salted boiling water, drain and cool on baking sheet as box directs.

2. Meanwhile, heat oil in large skillet over medium-high heat. Sauté broccoli, carrots, onions and garlic 3 minutes or until just tender. Add spinach and 1⁄2 cup water; cover and cook 2 minutes or until vegetables are tender.

3. Remove cover; cook until liquid is mostly evaporated. from heat; stir in basil, cottage cheese, Parmesan, salt and pepper. Spread marinara sauce on bottom of 13 x 9-in. baking dish.

4. Spoon 1 rounded Tbsp filling into each shell; arrange in baking dish. Sprinkle with mozzarella, cover tightly with foil, and bake 35 minutes until hot and bubbly.

382 Calories Per Serving(2 shells for 382 calories)