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So these are her recipes, but my pictures! As Michelle calls it- Food Porn. These casseroles I have blogged about here, are what we will be having for lunch throughout the week. In an effort to curb our food intake, we eat a good, healthy lunch, while having a small serving of Tuna fish or something lite for dinner. For those that don't know, neither Beth nor myself arrive home until 8:00 p.m. So lunch is our big, or smaller than it used to be, meal!
Hope you enjoy!
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Shelly's Shepherd's Pie (without potatoes)
1 Tablespoon Olive Oil
1 Large Onion, chopped
1 pound Ground Beef (we used 97% ground turkey)
1 Large Carrot, grated
1/2 teaspoon Thyme
1 teaspoon chopped fresh Parsley
1 clove Garlic, minced
Salt & Pepper to taste
1 Tablespoon Soy Sauce
Sour Cream Topping:
1 large Egg
2 Tablespoons Butter
2 Tablespoons Flour
1 cup Milk
4 ounces Cream Cheese
1/2 cup Ricotta Cheese
Salt & Pepper to taste
Preheat oven to 350.
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Heat oil in skillet and sauté onion till golden. Remove and set aside. Sauté ground beef and cook till no pink is seen. Drain any fats. Add onions back, grated carrot, thyme, garlic, parsley, S&P and soy sauce. Cook for 1 minute. Pour into casserole dish. In a medium bowl, lightly beat the egg and set aside. In a small saucepan, melt 2 tablespoons butter over medium-high heat. Whisk in the flour and cook, whisking often, until the mixture is smooth, about 30 seconds. Slowly whisk in the milk and cook until thickened. Lower the heat to low and stir in the cream cheese and ricotta. Salt and pepper to taste. Whisk a spoon of the cheese sauce into the reserved eggs until smooth. Whisk the egg mixture into the cheese sauce in the saucepan. Pour the sauce over the meat in the baking dish. Bake until the top is lightly browned. 40 to 45 minutes. Let cool for 10 minutes before cutting.
Shelly's Mexican Lasagna
2 whole chicken breasts, boiled and shredded
4 corn tortillas
1 tablespoon Southwest seasoning (cumin, oregano, cayenne)
1 cup shredded Mexican cheese + a little for top.
1 - 4 oz. can whole mild green Chiles, seeded and chopped
Sour Cream Sauce
1 small onion, diced
2 tablespoons butter
2 tablespoons flour
1 can chicken broth
1/2 cup sour cream
Preheat oven to 350. Melt butter, sauté onion till golden, add flour, and stir well. Add broth, cook till thickened. Stir in sour cream. Set aside. Mix the shredded cooked chicken, mild green chili's, the seasoning and a cup (minus a couple tablespoons) of Mexican shredded cheese together. Layer 2 corn tortillas in the bottom of a 8x6x2 dish. Spoon 1/2 the chicken mixture on top of the tortillas, spoon 1/2 of the sauce. Place another 2 tortilla on top. Then the rest of the chicken and sauce. I finished with a sprinkle of reserved cheese. Bake for 35-40 minutes till golden and bubbly.
And for something special for dessert, I came up with a parfait type thingy. I started my base with ricotta cheese, DaVinci Sugar Free Rasberry Syrup, and Splenda sugar substitute ( no measuring, just to taste). Mix these ingredients in a blender until creamy. Pour into parfait glasses and chill. At this point I made some sugar free rasberry Jello. Once all the ingredients were set, I layered them in the glasses with a little granola and topped with Sugar Free Cool Whip and granola!