Shepherds Pie

Ingredients:

1lb ground beef (cooked all the way through, add 1 jar of tomato sauce, and 1 cup of water with it, and mix together, set aside)
1 pkg mix variety vegetables (steamed, or lightly sauteed)
12 potatoes (boiled, peeled and mashed)
or
2 pkgs of mashed potatoes (according to directions)
1 pkg of shredded cheese
himalayan pink salt and black pepper

Preparation:

  1. Preheat oven to 450’F
  2. In a large baking casserole dish, spread the meat mixture on the bottom
  3. Add the veggie layer on top of the meat mixture.
  4. Add the mashed potatoes on top.
  5. Add half of the cheese on top
  6. Bake in oven for 40 minutes, covered.
  7. Remove foil, add the remainder cheese on top, and put it on broil and watch it while the cheese melts, making sure it doesn’t burn, but goes a golden brown color.
  8. Remove from oven, and serve!

 


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Hearty Winter Soup

Ingredients:

1 lb boneless chicken, cooked, shredded (sharwarma/rotisserie style- flavor it before hand, with herbs and spices to your own taste or just plain already cooked, set aside).
1 red, green, orange, yellow bell pepper diced
1 onion diced
1/2 cup diced carrots
1/2 bunch of fresh baby spinach
1/2 bunch kale leaves chopped
2 Tbsp olive oil
1-2 veg broth cube
1-2 tsp ms. dash garlic and herb seasoning
1/4 tsp red chili powder
1/2 tsp black pepper
1/4 tsp pink salt or sea salt optional, not necessarily needed
4-6 cups of water
1 Tbsp butter
1/4 bunch fresh curly parsley chopped
1/4 bunch fresh cilantro chopped
1-2 stalks of celery, diced
1-2 green onions diced
1 can of white beans, drained
1 Tbsp lemon juice
1/2 cup orzo pasta

Preparation:

1.  In a large pot, add olive oil, bell peppers, and onion and cook on medium-high heat stirring every few minutes until onions are lightly brown, and soft.
2.   Add carrots, green onions, and celery and stir it along with the onions and peppers.
3.  Add white beans, and add veg broth cubes, spices and seasonings.  Mash the veg broth cubes and stir it along with the vegetables making sure it’s coated around.  Before it all sticks to the bottom, add the water.
4.  On medium heat, stirring every few minutes, keep a wooden spoon on top of the pot to prevent the soup from overflowing/boiling over.  Let the flavors blend in.
5.  As the veggies become tender, and soft, add the orzo pasta, and chicken and stir.
6.  30 minutes later, add the butter, kale, baby spinach, fresh cilantro and curly parsley.   Add the lemon juice and give it a quick stir.
7.  Serve & enjoy!

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