Shepherd's Pie

Ingredients:
2.5 lbs. russet baking potatoes, unpeeled
3 Tbsp. unsalted butter
1 package (20.9 oz.) ground turkey (about 1.3 lbs.)
2 medium carrots, peeled and sliced into 1/4-inch pieces
2 small shallots, minced
3 cloves garlic, chopped
3/4 tsp. plus 1/8 tsp. salt
5 oz. (4 packed cups) baby spinach, chopped
1 cup frozen peas, thawed
1 can (14.5 oz.) low-sodium chicken broth plus 1/4 cup water
3 Tbsp. all-purpose flour
6 Tbsp. chopped fresh dill (I just used one package from herb section of grocery store.)
1 cup skim milk (I used 2%.)
1/2 cup crumbled feta cheese

Directions:
1. Heat oven to 450.  Pierce potatoes all over and place in microwave on paper towels.  Microwave 9-10  minutes or until soft when pressed.  Let cool slightly.

2. Meanwhile, melt 1 Tbsp. of the butter in a large cast-iron skillet over medium-high heat.  Crumble in turkey and cook, breaking apart with a spoon, 3 minutes.  Stir in carrots, shallots, and garlic; season with 1/2 tsp. of the salt.  (I added a couple pinches of pepper.)  Cook 5 minutes.  Stir in spinach and peas and cook 2 minutes.

3. Whisk broth, water, flour, and 3 Tbsp. of the dill (I added about 3/4 of the package.)  Add to skillet and store to completely coat mixture.  Remove from heat.  (Check flavor at this point to check for need of salt and/or pepper.)

4. Cut up potatoes and mash with milk (I used a hand mixer), remaining 2 Tbsp. butter, remaining 1/4 plus 1/8 tsp. salt,  (I added a couple pinches of pepper), 3 Tbsp. dill (I added the rest of the package), and crumbled feta.  (Check flavor at this point to check for need of salt and/or pepper.)  Spoon onto turkey mixture and spread to pan edges.  Bake at 450 for 15 minutes, until bubbly and lightly browned.

*Family Circle Magazine, March 2016

Quick and Healthy Chicken Enchiladas

Ingredients:

• 1 onion, chopped
• 1 cup chicken stock
• 1 tablespoon all-purpose flour
• 1½ tablespoon chili powder
• 2 teaspoons ground cumin
• ¾ teaspoon garlic powder
• ½ teaspoon crushed red pepper (optional)
• ¼ teaspoon salt
• 15-ounce can unsalted tomato sauce
• 3 cups shredded or chopped skinless, boneless rotisserie chicken breast
• 15 ounce can black beans, rinsed and drained
• 12 (6-inch) corn tortillas
• ¾ cup grated cheese (Colby Jack works well!)
• 1 large tomato, chopped (optional)
• ¼ cup fresh cilantro, chopped (optional)
• 6 tablespoons sour cream (optional)

Directions:

1. Prep a 9 x 13-inch glass dish with cooking spray.  
2. Preheat broiler to high. Combine first 9 ingredients (through sauce) in a large saucepan and stir with a whisk. Bring to a boil over medium-high heat. Cook 2 more minutes or until thickened, stirring occasionally. Reserve 1½ cups sauce mixture on the side.
3. Add chicken and beans to pan with remaining sauce; cook 3-4 minutes or until chicken is thoroughly heated.
4. Stack 6 tortillas and wrap stack in damp paper towels and microwave for 15 seconds.  (*Beware....I'm forewarning.  I have a love/hate relationship with corn tortillas.  They are impossible to handle when assembling, but taste delicious when the dish is done.  Be prepared for the tortillas to split or break when you roll them.  Stay calm.)  Spoon about ⅓ cup chicken  (I only used about 1/4 cup) mixture in center of each tortilla and roll up. (I also sprinkled a little bit of cheese inside the tortilla before rolling.)  Arrange tortillas, seam sides down, in bottom of a 13 x 9-inch glass or ceramic baking dish.  Repeat process with other 6 tortillas.
5. Top and spread with reserved sauce and cheese. Broil 3-4 minutes or until cheese is lightly browned and sauce is bubbly. (I cooked mine for about 6-7, but my broiler was set at 500.)  Top with tomato and cilantro and garnish with sour cream if desired.

*www.homecookingmemories.com

Thai Peanut Chicken

Ingredients:

1 cup uncooked white rice

1/2 cup low-sodium chicken broth

3 tablespoons low-sodium soy sauce

2 tablespoons creamy peanut butter

2 teaspoons white wine vinegar

1/4 teaspoon cayenne pepper (optional)

3 tablespoons olive oil

1.5 tablespoons chopped fresh ginger

3 tablespoons chopped garlic 

4 green onions, chopped

1.5 lbs. boneless, skinless chicken breasts, cut into thin strips

2.5 cups broccoli florets

1/3 cup unsalted dry-roasted peanuts

Directions:

Cook rice according to package directions.  

        

In a small bowl, stir together the broth, soy sauce, peanut butter,

vinegar, and cayenne pepper until smooth. Set aside.

        

Heat oil in a skillet or wok over medium-high heat. Stir-fry garlic,

ginger, and green onions until fragrant, about 1 minute.  Add chicken and cook until no longer pink, about 3 minutes.

        

Reduce heat to medium, and broccoli, peanuts, and the peanut butter mixture to skillet. Cook, stirring frequently, for 5 minutes, or until broccoli is tender.  Add chicken and cook until heated through, about 2 minutes more.  Serve over rice.

*allrecipes.com

Rustic Italian One-Pot Chicken and Rice

INGREDIENTS:

• 1 Tbsp. olive oil
• 1 lb. chicken tenderloins (I just sliced 1 lb. of breasts into strips.)
• salt and pepper to taste
• ½ cup diced sweet onion
• 2 cloves minced garlic or ½ tsp. garlic powder
• 1 Tbsp. fresh basil or 1 tsp. dry basil
• 1 14.5 oz can DRAINED diced fire roasted tomatoes
• 2 cups low-sodium chicken broth
• 1 cup UNCOOKED wild rice blend
• 1 cup chopped baby spinach
• ½ cup jarred chopped roasted red pepper
• ¼ cup sour cream
• ¼ cup grated parmesan cheese
• ⅔ cup grated mozzarella, evenly divided

DIRECTIONS:

1. Heat 1 Tbsp. olive oil in a large oven-proof pan over medium-high heat for 1 minute. Season chicken with salt and pepper on both sides.  Add the chicken to the pan and brown for about 1 minute on each side.  
2. Add ½ cup diced sweet onions to the pan and cook for 1 minute, then add the garlic and basil and cook for 1 more minute. This will release and sweeten the flavors of your onion, garlic, and basil.
3. Stir in 1 14.5 oz can of drained, diced fire roasted tomatoes, 2 cups low-sodium chicken broth, and 1 cup of the uncooked wild rice blend. Bring to a boil, reduce to a low simmer, and cover. Cook undisturbed until all of the liquid is absorbed - about 45-50 minutes. (Note that you are cooking the chicken with the rice! When it's done it will be tender and full of flavor as a result.)
4. After your rice is done cooking, turn on your oven broiler. Fold in 1 cup of chopped baby spinach, ½ cup chopped roasted red peppers, ¼ cup sour cream, and ⅓ cup of mozzarella. 
5. Sprinkle the top with the grated parmesan and the remaining mozzarella. Place under your oven broiler for about one minute or so, or until the cheese begins to bubble.

*www.simpleasthatblog.com

Crock Pot Mongolian Beef

Ingredients:

• 1 ½ pounds flank steak
• ¼ cups cornstarch
• 2 tablespoons olive oil
• ½ teaspoons minced garlic
• ¾ cups soy sauce
• ¾ cups water
• ¾ cups brown sugar
• 1 cup grated carrots
• green onions, for garnish

Directions:

Cut flank steak into thin strips.  Add flank steak pieces and cornstarch to a Ziploc bag. Shake to coat.

Add olive oil, minced garlic, soy sauce, water, brown sugar, and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.

Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

*www.therecipecritic.com

Pesto Pasta with Chicken Sausage and Brussels Sprouts

(Recipe serves 4-6, so halve if feeding a smaller crowd.)

INGREDIENTS:

• 1 lb. fresh brussels sprouts, ends trimmed and any yellowed/browned outer leaves removed, then sliced in half
• 3 Tbsp. olive oil, divided
• 1/2 tsp. Kosher salt
• 1/2 tsp. freshly-ground black pepper
• 1 lb (16 oz.) orecchiette (or any pasta) (I only used 7-8 oz. and I used bowtie.)
• 4 chicken sausage links (I used this kind and I only used 3 links), sliced into 1/4" thick coins
• 5 cloves garlic, peeled and thinly sliced
• 1/3 cup pesto
• Parmesan cheese, for serving

DIRECTIONS:

Preheat oven to 400 degrees and boil water to cook pasta.  In a large bowl, mix together brussels sprouts, 2 Tbsp. olive oil, salt and pepper. Gently stir until well-combined.

Prepare a baking sheet with aluminum foil, then spread the brussels sprouts on it evenly. Roast for about 20-30 minutes, stirring once partway through, or until they are crispy on the outside and cooked on the inside. Remove from oven and set aside.

Meanwhile, heat the remaining olive oil in a skillet over medium-high heat. Add the sausage and cook, turning occasionally, until nearly-browned, about 6-8 minutes. Add the garlic, and continue cooking for another 1-2 minutes until the garlic is fragrant and the sausage is browned.

At the same time, cook the pasta according to the package directions.   Once the pasta is cooked, drain the water (reserving 1/4 cup pasta water), and then toss together the pasta, pesto, cooked sausage and garlic, and brussels sprouts. Add in some of the reserved pasta water if needed for extra moisture.

Serve warm, and sprinkle with freshly-grated Parmesan cheese.

*www.gimmesomeoven.com