Sunday, April 5, 2009

3 Make-Up Recipes

Alrighty folks, so here they are. My three recipes that I owe you!

Hearty Shepherd's Pie

1 and 3/4 pounds baking potatoes, peeled and cut into 1-inch pieces
2/3 cup fat free milk
1 tbsp unsalted butter
1 tsp salt
1/2 tsp ground black pepper
1 pound ground lean beef (5 % fat or less)
1 onion, chopped
4 garlic cloves, minced
1 teaspoon dried oregano
1/2 cup dry red wine
2 tbsp tomato paste
1 (10 ounce) package frozen peas and carrots
1 cup reduced sodium beef broth

1. Preheat the oven to 350. Spray a 2-quart baking dish with nonstick spray. To make the topping, place the potatoes in a large pot with enough cold water to cover; bring to a boil. Cook until the potatoes are fork-tender, 10-12 minutes. Drain; return to the pot. Add the milk, butter, 1/2 tsp of the salt; and 1/8 tsp of the pepper; mash and set aside.

2. To make the filling, heat a large nonstick skillet over medium high heat. Add the beef, breaking it apart with a spoon, and cook until browned, about 5 minutes. Transfer to a bowl. Return the skillet to the heat. Add the onion, garlic, and oregano; cook, stirring, until the onion is lighly browned. Add the wine and tomato paste; cook, stirring occasionally, until the mixture is slightly thickened. Add the peas and carrots; cook, stirring occasionally, until the vegetables thaw. Stir in the broth and cook until the mixture is slightly thickened. Stir in the beef and the remaining 1/2 tsp of salt and 1/8 tsp of pepper.

3. Transfer the filling to the baking dish. Spread the potato topping over the filling and bake until the filling is bubbly around the edges, about 20 minutes. Remove the pie from the over. Increase the oven temperature to broil and broil the pie, 5 inches from the heat, until the topping is lightly browned, 1-2 minutes. Let stand 5 minutes before serving.

Serves: 6
Pts per serving: 5 (1 and 1/3 cups per serving)
**This recipe is an actual WW recipe, so the point info should be correct. Also, I have never put red wine in my meal when I make it, and it still turns out fine.**

Salsbury Steak

1 and 1/2 pound extra lean ground beef
1/2 cup dry bread crumbs
1/4 cup chopped onion
1 egg, slightly beaten
1 regular sized can of Fat Free Cream of Mushroom soup
1/3 cup water

Mix throughly beef, bread crumbs, onion, and egg; shape firmly into 6 patties. In large skillet, brown patties; pour off fat (shouldn't be much fat). Blend soup and water. Pour over patties in skillet. Cover; cook over low heat 20 minutes or until done. Serving is one patty and about 1/4 cup of gravy.

Pts per serving: 6
**Not an actual WW recipe, so you might want to check yourself, if you can**

Blackened Catfish

2 tbsp paprika
1 tbsp oregano
1/2 tsp salt
1/2 tsp pepper
1/4 tsp red pepper
4 (6 oz) catfish fillets
2 tsp olive oil

Combine first 5 ingredients in a small bowl. Sprinkle both sides of the fish with the paprika mixture. Heat oil in a large skillet over high heat. Add fish; cook 4 minutes on each side, or until fish flakes easily with a fork.

Serving: 1 6-oz fillet
Pts per serving: 5
**Not an actual WW recipe, but the person I got it from is pretty reliable, so check if you want to. I used tilapia on this recipe b/c I didn't have catfish at the time, and it wasn't so great. It was too much of a fishy flavor. I am going to try it again with catfish, and I'm sure it will be much better.**

Okay, folks, so there is the recipes. Hope you enjoy at least one or two of them :)


Connie B said...

Thanks for the recipes!

Mindy said...

I will have to try out that shepard's pie one...we love shepard's pie here..

~Holly Renee~ said...

The shephards pie is great. We loved it before we started WW, and I was so glad I found a good recipe so that we didn't have to give up one of our favorite comfort foods :)