Savor the Flavor

I served this following my English Cottage Pie. This is very simple and delicious! Enjoy!

I have made some variations of these before but particularly love this recipe. I used the steam mash potatoes as a time saver and I also used turkey to cut some fat and calories and it was just as delicious if not more delicious! I served with a side of steamed snow peas.


Ingredients:

1 tablespoon all-purpose flour
1 tablespoon butter, softened
Cooking spray
1 1/2 cups chopped onion
1/2 cup chopped carrot
1 (8-ounce) package cremini or button mushrooms, thinly sliced
1 pound extra-lean ground beef or turkey
2 tablespoons no-salt-added tomato paste
1 cup fat-free, lower-sodium beef broth
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley
1 tablespoon fresh thyme leaves
1/2 teaspoon salt
3 cups leftover mashed potatoes (or steamable mash potatoes found in the frozen foods to save time!)
3/4 cup (3 ounces) shredded reduced-fat sharp white cheddar cheese, divided
Paprika (optional)

Preparation:

1. Preheat oven to 350°.

2. Combine flour and butter; stir well. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and carrot; sauté 5 minutes. Add mushrooms; sauté for 5 minutes or until lightly browned. Remove vegetables from skillet. Add beef to pan; cook 5 minutes or until browned, stirring to crumble. Stir in tomato paste, and cook 3 minutes. Stir in broth and pepper. Return vegetables to pan, and bring to a simmer. Stir in parsley, thyme, and salt. Add flour mixture, and cook for 1 minute or until thick, stirring constantly.

3. Spoon meat mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray, spreading evenly. Combine the potatoes and half of cheese; spread the potato mixture evenly over meat mixture. Top with remaining cheese. Sprinkle with paprika, if desired. Bake at 350° for 20 minutes or until bubbly.

Through trial and error I came up with this sauce that I truely love. I love a textured, chunky pasta sauce and this is it! Not only can this sauce be used in this dish but it can be used on noodles or pasta. You've got to try it!

Ingredients:

1 box of Penne Rigate Pasta

1lb ground pork

1 chopped red onion

2 chopped garlic cloves

dash of salt

dash of pepper

1 teaspoon Italian Seasoning

1 jar of sliced green olives

1 12oz can of tomato paste

1 jar of pasta sauce of your choice (I used mamas chunky by Ragu)

1/4 cup of water

2 cups of fresh mozarella or pre shredded cheese

Preperation:

1. Pre-heat oven to 375 degrees.

2. Cook pasta according to package, drain and set aside.

3. Brown pork, onion and garlic. Then add salt, pepper, itlian seasoning and olives, allow this to cook together with pork for 5-6 minutes. Add remaining ingredients through water.

4. Allow the sauce to cook through until it bubbles and is heated through.

5. Add Penne to sauce in large skillet or deep casserole dish, tossing the pasta with sauce until completely mixed.

6. Sprinkle cheese on top and bake for 15 minutes or until cheese has throughly melted.

Serve alone or with a tossed green salad,garlic bread, and a red wine and enjoy!

1.1 ounces all-purpose flour (1/4 cup)
1 cup quick-cooking oats
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup nonfat buttermilk
2 tablespoons butter, melted
1 large egg
Cooking spray

Preparation:

1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine the first 7 ingredients in a medium bowl, stirring with a whisk.

2. Combine buttermilk, butter, and egg in a small bowl. Add to flour mixture, stirring just until moist.

3. Heat a nonstick griddle over medium heat. Coat pan with cooking spray. Spoon about 2 1/2 tablespoons batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned

I love anything involving pineapple so I could no resist this dessert. This can be found in September 2010 Cooking Light. I did not use a grill - I just simply grilled the pineapple strips in a non stick skillet with the butter. I also kept some remaining rum/sugar sauce for a drizzle over top of my finished dish.

Another easy casserole for the holidays. Did fill in the gaps between the cornflakes with marshmellows it is just not shown in my picture.