Clean Eating Shepherd's Pie

Shepherd's pie is a traditional Irish meal so when I saw the recipe for it in Clean Eating, I thought it would be perfect for St. Paddy's day dinner! I really like shepherd's pie so I was thrilled to find a healthy version that both Nick and I enjoyed! I was especially impressed with the serving size because oftentimes, I feel like magazines just have really small portion sizes to cut calories rather than having healthy ingredients. This was not the case for this recipe though! I made a couple small changes which are noted below in parentheses.

Shepherd's Pie with Buttermilk-Chive Mashed Potatoes (From Clean Eating)

Ingredients

• 1 lb Yukon gold potatoes, peeled and cut into 2-inch pieces (I didn't peel)
• 1 clove garlic, whole peeled (I used 2)
• 2/3 cup buttermilk
• 1 tbsp fresh chives, chopped
• sea salt and ground black pepper, to taste
• 4 tsp extra virgin olive oil, to taste (I used about 2 tsp)
• 1 lb lean ground turkey breast (I used half turkey/half 96% lean ground beef)
• 1 yellow onion, finely chopped
• 3 medium carrots, sliced
• 1 celery stalk, diced (I used 2)
• 1 tsp fresh rosemary leaves, finely chopped
• 1 cup low-sodium chicken broth
• 1 tbsp tomato paste
• 1/2 cup frozen peas (I used 3/4 cup)

Directions
Preheat oven to 375F. Bring potatoes and whole garlic cloves to a boil in a pot of water set over high heat. Cook until potatoes are tender, about 10 minutes, then drain well. Mash potatoes and garlic until smooth. Add buttermilk and chives and season with salt and pepper. Set aside.

Meanwhile, heat 1 tsp oil in large nonstick skillet over medium-high heat. Add turkey and cook, stirring often and breaking meat into small pieces. Cook until no pink remains, about 8 minutes. Drain and discard fat; set turkey/beef aside.

Heat 1 tsp oil in skillet over same heat. Add onion, carrots, celery and rosemary and cook, stirring occasionally, until vegetables are soft, about 8 minutes. Add cooked turkey, broth and tomato paste and continue to cook until most of liquid is absorbed, about 5 minutes. Stir in peas, transfer mixture to a shallow baking dish and cover with mashed potatoes in an even layer. Bake in oven until filling is bubbling and top is golden brown, about 30 minutes. let stand 5 minutes before serving.

Real Simple's Cuban Braised Beef

There are three reasons you should make this for dinner:
1. It is so easy, and takes very little "active" prep time!
2. It's tasty!
3. Flank steak is fairly lean and a good source of iron!

This recipe is from Real Simple, and it is just that! I don't cook beef very often at home, but I saw the recipe for Cuban Braised Beef and Peppers and thought it would be a good one to try. I'm glad we did because it turned out great for the little work it required! It also was great as leftovers since it made much more than the 2 of us could eat. I served it over steamed brown rice and with a side of steamed green beans. I made a couple of changes which are shown below. Here is the original.

Ingredients

• 1 15-ounce can diced tomatoes, drained
• 1 15-ounce can diced tomatoes with green chiles
• 2 red or yellow bell peppers, sliced 1/2 inch thick
• 1 onion, sliced 1/2 inch thick
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• kosher salt and black pepper
• 1 1/2 pounds flank steak (trimmed)
• 1 cup brown rice
• 1/2 avocado, sliced

Directions

1. In a 5- to 6-quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1½ teaspoons salt, and ¼ teaspoon pepper. Nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
2. Twenty-five minutes before serving, cook the rice according to the package directions.
3. Using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the avocado and cilantro.

Healthy Taco Salad

I love taco salad, but ordering it at a restaurant definitely does not fit into the "healthy" category. They are loaded with fatty meat, cheese, sour cream, etc. That is why I only eat them when I make them at home! This salad has lean ground beef, lots of lettuce, tomato, roasted corn, black beans, and avocado- all things that are good for you and delicious. This isn't much of a recipe, but I still thought I would post because it is a great quick and healthy dinner for those busy nights.
Ingredients (for 2 salads):
- hearts of romaine salad mix (you can use anything, but I like the the crispness of this)
- 1 can black beans, drained
- 1/4 cup salsa
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 cup diced tomatoes
- 1/4 avocado sliced
- 1/2 lb 96% lean ground beef
- 1/2 pack of taco seasoning
- about 10-12 baked tortilla chips
- 1/4 cup frozen corn, thawed
- light ranch dressing (or I like to use salsa with greek yogurt as a dressing)

Directions:
1. In a saucepan, heat the black beans, salsa, cumin, and chili powder together until thoroughly warmed.
2. In a nonstick skillet, cook the ground beef and add the taco seasoning (according to directions on the back of the seasoning packet).
3. Assemble the salad: layer of lettuce, topped with black beans, ground beef, tomatoes, avocado, chips and corn. That's all!

Stuffed Peppers

I think the last time I had a stuffed pepper had to have been in the early 90's. Do people even make these anymore??? I am not really sure what made me want to make these, but they were really good and healthy "comfort" food! I found the recipe on Simply Recipes and only made a couple small changes.

Ingredients

* 6 bell peppers (I used a variety of colors)
* 1/2 Tbsp extra-virgin olive oil
* 1 medium yellow onion, peeled and chopped
* 1 clove of garlic, peeled and chopped
* 3/4 lb of 96% lean ground beef
* 1/4 lb of lean ground turkey (you could use all beef or all turkey if you want)
* 1 1/2 cup of cooked brown rice
* 1 can diced tomatoes with oregano and garlic, drained
* 1 tsp of dried oregano
* Fresh ground pepper
* Salt
* 1/2 cup ketchup
* 1/2 tsp of Worcestershire Sauce
* Dash of Tabasco sauce

Directions

1. Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Then add peppers to the water and boil, keeping peppers completely submerged, until their flesh slightly softened, about 3 minutes. Drain, set aside to cool.

2. Preheat oven to 350 degrees F. Heat 1/2 tbsp of the oil in a large skillet over medium heat. Add onions and garlic, and cook, stirring often, until soft and translucent, about 5 minutes. Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well.

3. Arrange peppers cut side up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish. Place in oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed pepper is 150-160°F.

Super Bowl Chili

I have been wanting to try this recipe from Cooking Light for a while so I figured the Super Bowl would be the perfect occasion. Nick and I both liked it a lot, and I will definitely be making it again. I especially liked the flavor the black beans added to it. I did make a couple of changes to the original- the main one being that I added some ground beef to it because Nick claims that it can't be chili without meat in it. It would be good either way. The recipe as I made it is below.


Ingredients

* 1 teaspoon olive oil
* 1 cup chopped onion
* 1/4 cup chopped yellow bell pepper
* 1/4 cup chopped green bell pepper
* 1 garlic clove, minced
* 1/2 lb 96% lean ground beef
* 1 teaspoon brown sugar
* 1 tablespoon chili powder
* 1/2 teaspoon ground cumin
* 1/2 teaspoon dried oregano
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 (16-ounce) can stewed tomatoes, undrained
* 1 (15-ounce) can diced tomatoes with green peppers and onions
* 1 (15-ounce) can black beans, rinsed and drained
* 1 (15-ounce) can kidney beans, rinsed and drained

Directions
Heat the oil in a Dutch oven over medium-high heat. Add beef, onion, bell peppers, and garlic; sauté 5 minutes or until tender. Add sugar and remaining ingredients, and bring to a boil. Reduce heat, and simmer 30 minutes.

Easy Beef Stew

I don't quite know who to give credit to for this recipe because I got it from my mom and I don't know where she got it, but this is a really easy and delicious beef stew- perfect for a cold, icy Kansas day :) The recipe below is as I made it (slightly adapted from the original):



Ingredients:
1 tsp olive oil
12 baby carrots, diced
l small onion, diced
1 can diced tomatoes
2-3 stalks diced celery
4-5 diced new potatoes
1 can roast beef (I had to use Hormel but Costco's Kirklands brand is best)
1/2 tsp. garlic powder
1 tsp. Worcestershire sauce
12 oz V8 vegetable juice

Directions:
1. Microwave carrots, onion, celery, and potatoes for about 2 minutes so they will slightly soften.
2. Heat olive oil in Dutch oven (or other soup pot) over medium heat.
3. Add vegetables and cook, stirring occasionally for 5-10 minutes. (Salt and pepper veggies when you put them in)
4. Add can of diced tomatoes and simmer for about 10-15 minutes.
5. Add roast beef, garlic powder, V8 juice, and Worcestershire sauce.
6. Stir and break up beef so it shreds into smaller pieces.
7. Continue simmering until vegetables are cooked to desired "doneness".

This is also good as leftovers :)

Vegetable Beef Soup

INGREDIENTS:
1/2 pound 96% lean ground beef
1 medium onion, chopped
1 clove garlic, minced
16 ounces tomatoes, canned
1 cup celery, diced
2 medium carrot, diced
1 large potato, diced
8 ounces frozen corn kernels
8 ounces frozen okra
16 ounces frozen mixed vegetables
12 ounces vegetable juice
chicken broth
1 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste

DIRECTIONS:
In a 5-quart pan, over medium heat, saute the garlic and onion in a small amount of oil until tender. Add the ground beef and cook until brown, stirring to break up meat. Drain if necessary, then add the tomatoes, salt, pepper, vegetable juice to the meat. Add enough chicken broth to cover . Add the carrots, potato, and celery to the pan and cook for 15-20 minutes. Then add the frozen corn and vegetables and cook for about 10 more minutes or until potatoes are tender. Adjust seasonings to taste.

Mini Meat Loaf Muffins

Definitely not the best picture, but don't let it deceive you! These mini meat loafs are delicious! The recipe is from Cooking Light, and it is one of our favorites. I usually serve with roasted potatoes and green beans for a healthy and comforting meal. And of course you can make a meatloaf cupcake, if that's your thing :)

 Yield
6 servings (serving size: 2 "muffins")
Ingredients

* 1 teaspoon olive oil
* 1 cup finely chopped onion
* 1/2 cup finely chopped carrot
* 1 teaspoon dried oregano
* 2 garlic cloves, minced
* 1 cup ketchup, divided
* 1 1/2 pounds ground beef, extra lean (raw)
* 1 cup finely crushed fat-free saltine crackers (about 20)
* 2 tablespoons prepared mustard
* 1 teaspoon Worcestershire sauce
* 1/4 teaspoon freshly ground black pepper
* 2 large eggs
* Cooking spray

Preparation

Preheat oven to 350°.

Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.

Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.

Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.
Nutritional Information

Calories:
276 (28% from fat)
Fat:
8.6g (sat 3g,mono 4g,poly 0.8g)
Protein:
28.7g
Carbohydrate:
21.7g