Shepherd's Pie

Source: My momma

Ingredients:
1 lb ground beef
1 onion, chopped
1 can kidney beans
1 can green beans (I like to use 2 cans of green beans if I need this casserole to go a little further)
1 can tomato soup (sometimes I don't have condensed tomato soup on hand so I use this handy dandy substitution)
3 cups mashed potatoes (I just used instant from the church drypack cannery, but you can make real mashed potatoes if you're so inclined)
cheddar cheese, shredded

Directions:
Brown ground beef and onion; drain grease.  Add both cans of beans and tomato soup and stir to mix.  Pour meat/bean mixture into a 9x13" baking dish.  Top with potatoes and sprinkle with cheese.  Bake at 400 degrees F for about 20 minutes, until everything is warm through and the cheese is melty and bubbly.

Notes:
Nothing fancy, and likely not very authentic, but it's quick, easy, and quite delicious.  Funny story: the other day I decided that I'd like to make Shepherd's Pie for dinner, but I couldn't remember exactly how my mom used to make it (I hadn't ever made it before and hadn't eaten it for years).  I did some searching online, but nothing I found sounded familiar, so I called the source, my mom (shoulda done that in the first place).  She filled in the holes that I was missing, but before she did, she said, "Are you having Shepherd's Pie tonight?"  I replied that I was hoping to, yes.  Then she said, "That's what we're having, too!"  Ha!  Like mother, like daughter, I guess.

Zucchini Lasagna

Source

Ingredients:

• 1 lb 93% lean beef
• 3 cloves garlic
• 1/2 onion
• 1 tsp olive oil
• salt and pepper
• 28 oz can crushed tomatoes
• 2 tbsp chopped fresh basil
• 3 medium zucchini, sliced 1/8" thick
• 15 oz part-skim ricotta
• 16 oz part-skin mozzarella cheese, shredded (Sargento)
• 1/4 cup Parmigiano Reggiano
• 1 large egg

Directions:

In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.

Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.

Preheat oven to 350°.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well. 

In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.

Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving.

Notes: Such a YUMMY lasagna - I think I liked it better than with pasta! I kind of doubled the recipe while assembling so that it filled a 9x13 (and fed 4 hungry adults and 4 children with leftovers) by using canned sauce on the bottom and top layers, using more zucchini, and doubling the cottage cheese mixture. Be aware that it is time consuming to make - definitely not one of my usual 30-minutes-or-less meals.

Slow Cooker Coconut Rice Pudding

Source:  With Style and Grace, via Pinterest

Servings:  4-5

Ingredients:

• 1/2 cup basmati rice – white or brown will also work (I used jasmine rice)
• 1 can light coconut milk
• 1 cup unsweetened vanilla almond milk or milk of choice
• 1/4 – 1/2 cup water - more or less for desired consistency
• 1/4 cup sugar (I added this for sweetness)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup raisins
• 1/4 cup almonds, chopped and toasted
• 1/4 cup shredded coconut
• 1/4 cup agave nectar or honey, divided

Directions:

1. Turn the slow cooker on.
2. Add rice, coconut milk, almond milk, sugar (if desired), vanilla extract, almond extract, cinnamon, and nutmeg to the slow cooker. If you need to add more liquid, add a little water.
3. Set to high for 2-2 ½ hours or low for 4 hours.
4. When ready, mix in raisins, almonds & coconut. Divide the rice pudding among four bowls and drizzle ½-1 tablespoon of agave nectar or honey, then sprinkle a few coconut flakes over top.
5. Serve and enjoy!

Comments:  Loved this rice pudding!  As I mentioned in the ingredients, I realized it didn't have any sugar in it, and I like my desserts to be sweet, so I just added 1/4 c. of sugar to the recipe.  Very tasty!  For my first time making it, I wanted to keep it simple, so I didn't put in the fun add-in ingredients (raisins, almonds, coconut, & honey topping), and it was good all on its own. . .I'll definitely try adding those next time, though!  (Bonus:  This is also a great dessert for those who eat dairy-free and/or gluten-free!)

Texas Sheet Cake

Source: Dawn Dobson, via an old ward cookbook of my mom's

Ingredients:
for the cake:
2 cups sugar
2 cups sifted flour
½ tsp. salt
2 sticks butter
1 cup water
4 Tbsp. cocoa
½ cup sour cream
2 eggs
1 tsp. soda

for the frosting:
1 cup chopped nuts (usually walnuts)
1 lb. powdered sugar
1 tsp. vanilla
1 stick butter
½ cup milk
4 Tbsp. cocoa

Directions:

For the cake: Put sugar, flour and salt in a large bowl.  In small heavy pan, bring butter, water and cocoa to a boil.  Take from heat and add immediately to dry ingredients.  Add sour cream, eggs and soda and mix well until blended.  Pour into a greased jelly roll pan and bake at 375° for 20-25 minutes.

For the frosting: Boil milk, cocoa and butter until bubbly.  Then mix in nuts, sugar and vanilla.  Blend until creamy and smooth.  (We usually just sprinkle the nuts on top - often only on half the cake - since some people prefer to have their slice without.) Spread warm frosting over warm cake. Serve warm or at room temperature.

Notes:

I've been making, eating, and loving this cake since I learned how to cook, but I hadn't made or eaten it for years, so when Megan requested it for her birthday cake while she was visiting, I jumped all over the chance to have it again (and to have other people in the house to share it with - I know I could have finished it off myself, so it was nice to spread the goodness (i.e. calories) around).  It was just as fantastic as I remembered!

Curry Chicken Salad Wraps

Source

Ingredients:
1/4 cup light mayonnaise
1/2 tsp. curry powder
2 cups chopped cooked chicken
1/2 cup grapes, sliced in half
1/4 cup finely chopped red bell pepper
1 stalk celery, finely chopped
2 tbsp. chopped cilantro
salt and pepper to taste
3-4 flour tortillas

Directions:
1. Combine mayonnaise and curry powder in medium bowl; mix well. Add chicken, grapes, red bell pepper, celery, and cilantro. Fold ingredients to combine. Salt and pepper to taste.

2. Spoon into center of tortilla - add other fillings as desired (lettuce, tomato, cucumber, cheese, etc.); roll up and enjoy!

Notes: Served these last night with a bowl of summer soup - delish!! My changes: omitted bell pepper and cheese, added pineapple and diced cucumber, served on whole wheat tortillas.

Summer Zucchini Soup

Based on this source

Ingredients:

• 2 vegetable or beef bouillon cubes
• 2 quarts water
• 1 can kidney beans, drained and washed  (I used black)
• 1 zucchini, cleaned and sliced
• 2 carrots, peeled and sliced or chopped
• 4 stalks celery, cleaned and sliced
• 1 can crushed tomatoes
• 1 tablespoon mixed Italian herbs

Directions:

1. Heat the water in a large soup pot.
2. Add the 2 bouillon cubes.
3. When the water has become stock/broth
4. Drain and wash the beans and add to the soup.
5. Peel and slice or chop the carrots and add to the soup.
6. Clean and slice or chop the celery and add to the soup.
7. Add the Italian herbs to the soup.
8. Turn the heat down to simmer and add the can of crushed tomatoes.
9. Allow the soup to simmer for a few minutes.
10. Shortly before serving, clean and slice the zucchini into half moon shapes.
11. Add the zucchini to the soup. (I did not want the zucchini to become too soft, therefor they were added last and only cooked al dente.

Notes: This soup doesn't really need a recipe - it's just a simple way to combine the vegetables you have sitting around. We served this lukewarm which made it a perfect summer dinner.

Chicken Enchilada Stuffed Zucchini Boats

Source

Ingredients:

For the enchilada sauce:

• olive oil 
• 2 garlic cloves, minced
• 1 or 2 tbsp chipotle chile in adobo sauce, more if you like it spicy
• 1-1/2 cups tomato sauce
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 2/3 cup fat-free low-sodium chicken broth
• kosher salt and fresh pepper to taste

For the zucchini boats:

• 4 (about 32 oz total) medium zucchini
• 1 tsp oil
• 1/2 cup green onions, chopped
• 3 cloves garlic, crushed
• 1/2 cup diced green bell pepper
• 1/4 cup chopped cilantro
• 8 oz cooked shredded chicken breast
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1/2 tsp chipotle chili powder
• 3 tbsp water or fat free chicken broth
• 1 tbsp tomato paste
• salt and pepper to taste

For the Topping:

• 3/4 cup reduced fat shredded sharp cheddar
• chopped scallions and cilantro for garnish

Directions:

For the enchilada sauce: In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

For the Zucchini Boats: Bring a large pot of water to boil.

Preheat oven to 400°. Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

Drop the zucchini halves in boiling water and cook 1 minute; remove from water.

In a large saute pan, heat oil and add onion, garlic and bell pepper. Cook on medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini and cilantro; season with salt and pepper and cook about 4 minutes. Add the cumin, oregano, chili powder, water, and tomato paste and cook a few more minutes, then add in chicken; mix and cook 3 more minutes.

Place 1/4 cup of the enchilada sauce on the bottom of a large (or 2 small) baking dish, and place zucchini halves cut side up. Using a spoon, fill each hollowed zucchini with 1/3 cup chicken mixture, pressing firmly.

Top each with 2 tablespoons of enchilada sauce, and 1 1/2 tablespoons each of shredded cheese.  

Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through. 

Top with scallions and cilantro for garnish and serve with low fat sour cream if desired.


Notes: So good! Much better than I anticipated.