Make-Ahead Shepherd’s Pie

ljrnana5 sent this delish recipe in that you can enjoy any day of the week. The base of the pie can be made ahead and frozen in an easy-to-store container. To finish the dish, simply thaw, top with creamy butter mashed potatoes, bake and serve this hearty dish with a crisp green salad and crusty bread. From bettycrocker.com.

Make-Ahead Shepherd’s Pie


Ingredients:

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1 cup) (if tolerated)
2 medium carrots, peeled, chopped (1 cup)
2 tablespoons all-purpose flour
1 1/2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper (if tolerated)
1 cup chicken broth (without problem ingredients)
1/2 cup frozen peas (without problem ingredients)
1/2 cup frozen corn (without problem ingredients)
1 (4.7 oz.) pouch creamy butter mashed potatoes (without problem ingredients) or use left over mashed potatoes


Directions:

1. Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.

2. In 12-inch nonstick skillet, cook beef over medium-high heat 4 minutes, stirring frequently. Add onion and carrots; cook 4 to 6 minutes, stirring occasionally, until beef is browned and onion and carrots are softened. Add flour, thyme, salt and pepper; cook 1 minute, stirring frequently.

3. Gradually stir in broth; heat to boiling over medium-high heat. Cook until thickened, stirring frequently. Remove from heat; stir in frozen peas and corn; transfer mixture to baking dish.

4. Make mashed potatoes as directed on pouch. Spread potatoes evenly over mixture in baking dish. Bake 20 to 25 minutes or until heated through (165°F in center) and top is lightly browned. Let stand 10 minutes before serving.

5. To freeze: Cook beef filling as directed in recipe, but do not add frozen peas and corn. Cover and refrigerate 30 to 40 minutes. Transfer to 1-quart freezer container; freeze up to 2 months. To bake: Heat oven to 400°F. Spray microwavable 8-inch square (2-quart) glass baking dish with cooking spray. Place frozen beef filling container in large bowl filled with hot water about 5 minutes or until filling can be slid out of container into 8-inch square dish. Cover with plastic wrap; microwave on High 5 minutes; stir well. Cover and microwave 3 minutes longer; stir well. Continue heating another 3 to 4 minutes (checking and stirring every minute) until heated through. Stir in frozen peas and corn. Continue as directed in recipe.

Make-Ahead Slow-Cooker Herbed Pork and Red Potatoes

ljrnana5 sent this “comfort food” recipe in that she recently stumbled upon. Try a little pork in your pot roast routine with this easy, make-ahead spin on the traditional slow-cooker favorite. From bettycrocker.com.

Make-Ahead Slow-Cooker Herbed Pork and Red Potatoes


Ingredients:

3 lb boneless pork shoulder, trimmed of visible fat and cut into 2-inch chunks
2 lb baby red potatoes
3 medium carrots, peeled and roughly chopped (1 cup)
1 large onion, coarsely chopped (1 1/2 cups)
1 bulb garlic, cloves peeled
1 sprig fresh thyme
1/4 cup honey
1 tablespoon salt
1 teaspoon red pepper flakes (if tolerated)

To Serve:
2 tablespoons chopped fresh thyme leaves


Directions: To Freeze/Slow Cook

1. Place all ingredients except chopped thyme in labeled 1-gallon freezer bag. Lay flat, and freeze up to 3 months.

2. Thaw completely in refrigerator, 12 to 24 hours.

3. Pour contents of bag into 6-quart slow cooker. Cover and cook on Low heat setting 6 to 7 hours or until potatoes are tender when pierced with a paring knife and pork shreds easily.

4. Shred pork, and quarter potatoes. Divide mixture among 8 bowls, and sprinkle with chopped fresh thyme leaves.

Cucumber Cooler

Why don’t you hydrate with a glass of refreshing cucumber cooler with fresh mint? So refreshing! From casaveneracion.com.

You need to add very little sugar because cucumber is already naturally sweet. You just want to heighten that sweetness to make a more exciting drink.

Cucumber Cooler


Ingredients:

1 medium cucumber
1 teaspoon sugar
3 to 4 mint leaves plus a sprig to garnish
2 to 3 ice cubes


Directions:

1. Peel the cucumber.

2. Cut the peeled cucumber lengthwise and scrape off the seeds. The sensation of ground cucumber seeds in your mouth is really bad. Cucumber seeds are perfectly edible. Sure, if you’re eating the cucumber. But since you’re pureeing it to make a drink, you want the puree to be smooth and free from “grits” which the ground seeds resemble.

3. Dice the deseeded cucumber.

4. Place the diced cucumber in the blender with the ice cubes and a quarter cup of water. Process just until smooth.

5. Add the mint leaves and pulse two to three times.

6. Pour the cucumber cooler into a glass, garnish with a sprig of mint and enjoy!

Serve your cucumber cooler and fresh mint with plenty of ice!

Parmesan Butternut Squash Noodles

GolferGirl123 sent in this low carb “noodle” recipe that is super easy and satisfying. Who would have thunk that spiralized butternut squash from the oven would taste so good? From jusbyjulie.com.

Parmesan Butternut Squash Noodles
Yield: 2 servings
Time: 15 minutes


Ingredients:

1 spiralized butternut squash
2 tablespoons olive oil
1/4 teaspoon salt
Black pepper, to taste (if tolerated)
½ cup parmesan cheese (if tolerated)
2 tablespoons butter
handful fresh parsley, chopped


Directions:

1. Preheat your oven to 400 degrees Fahrenheit.

2 Line a large rimmed baking sheet with foil or parchment paper. On the pan, toss the squash noodles with olive oil, salt & pepper.

3. Spread the squash noodles out evenly on the pan and roast in the oven for about 10 to 15 minutes, or until the squash is tender and the edges are just starting to brown.

4. Remove from the oven and toss with parmesan and butter. Plate and sprinkle on the fresh parsley.

Garlicky Shrimp Zucchini Pasta

This is the low carb recipe you’ve been looking for! Fast and easy and it’s shrimp irresistible! (This recipe has been adapted to be IC friendly by omitting the cherry tomatoes and red pepper flakes.) From delish.com.

Garlicky Shrimp Zucchini Pasta


Ingredients:

3 tbsp. butter, divided
1 lb. medium or large shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper (if tolerated)
3 cloves garlic, minced
3/4 c. heavy cream
1/2 c. grated Parmesan (if tolerated)
3 tbsp. freshly chopped parsley
3 tbsp. large zucchini, spiralized (or about 4 cups zoodles without problem ingredients)


Directions:

1. In a large skillet over medium heat, melt 1 tablespoon butter. Add shrimp and season with salt and pepper. Cook until shrimp is pink and opaque, about 2 minutes per side. Transfer shrimp to a plate. (Keep juices in skillet.)

2. Melt remaining butter in skillet then stir in garlic. Cook until fragrant, about 1 minute, then whisk in heavy cream. Bring to simmer, then stir in Parmesan and parsley. Simmer until mixture has thickened slightly, about 3 minutes.

3. Return shrimp to skillet and add zucchini noodles. Toss to combine and serve immediately.

Crustless Summer Zucchini Pie

GolferGirl123 sent in another winner for sure! Crustless Summer Zucchini Pie is a simple savory pie made with zucchini, shallots, mozzarella and Parmesan cheese. From skinnytaste.com.

Crustless Summer Zucchini Pie
Makes 6 servings
Only 125.3 calories


Ingredients:

10 oz shredded zucchini, all liquid squeezed out
1/2 cup shallots, chopped (if tolerated)
1/4 cup chopped fresh chives (if tolerated)
1/2 cup part skim mozzarella
2 tbsp grated parmesan cheese (if tolerated)
1/2 cup white whole wheat flour (King Aurthur) or GF flour mix
1 tsp baking powder
2/3 cup fat free milk
1 tsp olive oil
2 large eggs, beaten
1/2 tsp kosher salt
fresh cracked pepper to taste (if tolerated)
cooking spray


Directions:

1. Preheat oven to 400°. Lightly spray a pie dish with cooking spray.

2. Combine zucchini, shallots, chives, and mozzarella cheese in a bowl.

3. Sift flour and baking powder in a medium bowl.

4. Add remaining ingredients to the bowl and blend well.

5. Combine with zucchini mixture and pour it into the pie dish.

6. Top with parmesan cheese and bake 30-35 minutes or until knife comes out clean from the center.

7. Let it stand at least 5 minutes before serving.


Tips:

• To make shredding the zucchini easier, just throw it in the food processor.

• You’ll want to put the zucchini in a cheese cloth and give it a good squeeze to take out all the moisture.

• You can swap flour for gluten free blend such as cup 4 cup.

• Refrigerate 4 days. Leftovers are great reheated for lunch.

Chicken and Broccoli Pasta Casserole

This is a tasty chicken and pasta casserole that you will sure to love. It incorporates vegetables and creamy cheese to make a delicious meal. From grandmotherskitchen.org.

Chicken and Broccoli Pasta Casserole
Serves 4 – 6


Ingredients:

16 oz pasta, cooked & drained (without problem ingredients)
2 cups broccoli florets
1/2 cup chopped red bell pepper
4 cups cooked chicken, cut into small cubes
4 Tablespoons butter, melted, divided
2 cups milk
1/4 cup heavy cream
2 cups parmesan cheese (if tolerated)
1 cup breadcrumbs (without problem ingredients)
Salt & Pepper to taste (if tolerated)
1/2 cup shredded cheddar cheese


Directions:

1. Preheat oven to 400 F.

2. Cook the pasta al dente and drain the water.

3. Place broccoli into a saucepan and just cover with water.

4. Bring to a boil and cook for 5 minutes. Drain the water.

5. In a large bowl, toss the pasta, broccoli, red peppers and chicken cubes.

6. In a small bowl, mix the milk, cream, 2 tablespoons of the melted butter and 1 cup of the parmesan cheese.

7. Stir the milk mixture into the pasta mixture.

8. Combine thoroughly and season with salt and pepper to taste.

9. Place into a 2.5 quart (or larger) casserole dish.

10. In another bowl, combine the breadcrumbs with the rest of the parmesan cheese and the remaining melted butter and sprinkle on top of the casserole.

11. Bake for 25-30 minutes just until the topping is golden brown. Remove from oven and sprinkle on the grated cheddar cheese. Return to the oven for 5 minutes, to melt the cheese.

12. Serve and enjoy.