Healthy Shepherds Pie

My family loved this! The cauliflower does not diminish the taste and makes it so healthy.

This is another recipe from Iowagirleats.com but I changed a couple of things. The picture is her version because I forgot to take a picture.

For the mashed potatoes:

2 large potatoes
1 head cauliflower
2 Tablespoons butter
salt & pepper to taste

Peel and cut potatoes in 2 inch cubes. Cut up cauliflower. Boil potatoes for 5 minutes then add the cauliflower and cook for about 10 more minutes, or until very tender. Drain and "mash" the mixture. I used my Kitchen aid mixer. Warm the milk and butter and add to the potato mixture. Season with salt and pepper.

For the filling:

1 lb. ground turkey
1/3 cup chopped onion
2 cloves garlic, minced
salt & pepper
3 Tablespoons flour
2 Tablespoons  tomato paste
1 Tbs. each soy sauce & worchestershire sauce
1 can chicken broth
2 cups frozen vegetable medley

Brown the meat with onions and garlic. Season with salt and pepper. Add the flour when the turkey is cooked. Next add the soy sauce, worchestershire sauce, tomato paste, and chicken broth.
Cook for 5 minutes then add the frozen vegetables.

Put this in a casserole dish and top with potatoes and sprinkle with some cheddar cheese ( I used reduced fat, about 1/2 cup), season with more salt and pepper and bake at 400 degrees until bubbly ( about 20-30 minutes).

Grilled Lemon Chicken with Sweet corn and Tomatoes

This recipe is from Iowa Girl Eats

Ingredients (serves 1) I quadrupled this for my family but only did 3 chicken breast and sliced them to put on top.

• 1 chicken breast, pounded thin
• 6 Tablespoons Homemade Lemon Dressing, divided
• 1/4 cup brown basmati rice, dry
• 1/2 cup water
• 3/4 cup fresh sweet corn, cut off the cob
• 1/4 cup red onion, minced
• salt & pepper
• 1/2 cup cherry tomatoes, quartered

Instructions

• Marinate chicken breast in 3 Tablespoons lemon dressing for 15-20 minutes. Grill on high heat then set aside when done.
• Bring water to a boil in a small saucepan. Stir in rice, place a tight fitting lid on top, turn the heat down to low and cook for 12-15 minutes, or until the rice is tender and all the water has been absorbed.
• Heat 1 Tablespoon lemon dressing in a skillet over medium-high heat. Sauté corn and red onion for 3-4 minutes, or until onion is soft. Add in cooked rice and 1 more Tablespoon lemon dressing. Season to taste with salt & pepper.
• Stir cherry tomatoes into corn and rice mixture, plate, then top with grilled chicken. Drizzle with remaining Tablespoon of lemon dressing.

Lemon Dressing:

Ingredients

• 2 lemons, juiced
• 6 Tablespoons extra virgin olive oil
• 2 garlic cloves, microplaned or finely minced
• salt
• pepper

Instructions

• Place ingredients into a container with a tight fitting lid, like a mason jar, and shake to combine.

Asian Soup

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tb grated ginger root
• 1 tb prepared lemongrass (usually found in a tube in the produce section)
• 1 cup water
• 32 oz low sodium chicken broth
• 1 small grocery store rotisserie chicken, shredded
• 4 ounces  angel hair pasta
• juice from one lime
• 1/4 cup fresh cilantro, chopped
• 1 cup shredded carrots
• 2 green onions, thinly sliced (optional)
• 1/2 tsp salt
• 1/4 tsp crushed red pepper flakes

Directions

1. Heat oil in a large stock-pot over medium heat and saute garlic, ginger and lemongrass for 3 minutes.
2. Add water, chicken broth, lime juice, carrots, salt and red pepper and bring to a boil.
3. Add pasta and boil until pasta is al dente.
4. Remove from heat, stir in chicken, cilantro and green onions. Let stand for 5 minutes before serving.

Roasted Lemon Potatoes

Ingredients:
2 pounds small yukon gold potatoes
4 tbsp olive oil
1/3 cup chicken broth
1 tsp oregano
1/2 tsp salt
coarse sea salt
paprika powder
3 garlic cloves
2 lemons
pepper
parsley
Directions:
Preheat your oven to 400F. In a bowl :

• Zest one lemon
• juice both lemons
• Get 4 tbsp oil, a really, really good pinch of black pepper, 1/4 to 1/2 tsp salt (no more than this), a heaping tsp oregano and 3 garlic cloves in there (grated or chopped of course).
• Now pour in 1/3 cup of chicken broth.
• Mix these together
• quarter or half potatoes and spread onto a baking sheet
• Pour mixture over and sprinkle with salt and paprika
• Put them in a preheated oven for 30 minutes, take them out, flip them over and put them back in for another 20 minutes. Check for readiness.
  Serve with a royal amount of chopped fresh parsley sprinkled all over.

You can also add asparagus for the last 20 minutes and stir together. I loved the potatoes and asparagus roasted together.

* This is originally from Kayotic Kitchen

Grilled Corn, Avacado and Tomato Salad with Honey Lime Dressing

This is from For The Love of Cooking

• 1 pint grape tomatoes
• 1 ripe avocado
• 2 ears of fresh sweet corn (or 2 cups frozen corn thawed)
• 2 tbsp fresh cilantro, chopped

Honey Lime Dressing:

• Juice of 1 lime
• 3 tbsp vegetable oil
• 1 tbsp honey
• Sea salt and fresh cracked pepper, to taste
• 1 clove garlic, minced
• Dash of cayenne pepper

Super Food Salad

Find this at:
http://iowagirleats.com/recipes/superfood-salad-with-lemon-vinaigrette/

I couldn't find pomegranates so when I cooked the shrimp I cooked it in olive oil, garlic, crushed red pepper, and threw in some Crasins.

Superfood Salad with Lemon Vinaigrette combines ultra-healthy and flavorful ingredients like quinoa, pomegranate, citrus, avocado and beans, in a light-yet-filling meal, that’s bursting with satisfying flavors and textures.
Eat by itself, or topped with shrimp or grilled chicken.

Superfood Salad with Lemon Vinaigrette

Print this recipe!
Serves 5
Ingredients:
1/2 cup dry quinoa
1/3 cup red onion, chopped
1 orange, peeled and segments chopped
1 avocado, chopped
1 cup canned black beans, rinsed and drained
1 cup pomegranate arils (about 1 pomegranate worth)
1 cup frozen corn, thawed
1/3 cup cilantro, chopped
salt & pepper
For the Lemon Vinaigrette:
2 lemons, juiced (need 1/4 cup juice)
2 garlic cloves, microplaned or finely minced
dash of sweetener (agave nectar, stevia or white sugar)
salt & pepper
6 Tablespoons extra virgin olive oil
Directions:
1. Cook quinoa according to package directions. Set aside to cool.
2. For the Lemon Vinaigrette: combine all ingredients in a jar with a tight fitting lid, and shake to combine. Or, add lemon juice, garlic, sweetener, salt and pepper into a small bowl and whisk in oil.
3. Combine cooled quinoa with red onion, orange segments, avocado, beans, pomegranate arils, corn, cilantro, salt and pepper. Pour Lemon Vinaigrette over the salad and stir to combine. Serve cold or at room temperature.

Slow Cooker Korean Beef Tacos

WOW! Soooooo good!

This is from A Year of Slow Cooking

3-4 pounds beef roast (I used a trimmed chuck roast)

1/2 cup brown sugar

1/3 cup soy sauce (La Choy and Tamari Wheat-Free are gluten free)

1 head garlic (peeled, but leave cloves intact--approx 10 cloves)

1/2 onion, diced

1 inch fresh ginger root, peeled and grated

2 tablespoons seasoned rice wine vinegar

1 tablespoon sesame oil

1 whole jalapeno, diced (be careful! use gloves!)

The Directions.

Use a 6-quart slow cooker. Okay. This truly can't be any easier. I didn't brown my meat, but I did trim off the visible fat.  Throw everything in however you'd like.

Cover, and cook on low for 8-10 hours or until meat has fully shredded. Serve in soft corn tortillas with shredded cabbage salad and brown rice.

 Shredded cabbage:

1 bag shredded coleslaw from the grocery store's produce section

1 tablespoon soy sauce (la choy or tamari wheat-free)

2 tablespoons seasoned rice vinegar

salt and pepper to taste

toss together and serve immediately (it gets too wilty if you make it early in the day)