So I earlier heaped blame upon one of the skeevy places I go shopping as the cause of my stomach troubles. Apparently not so. But all is now well and I'm back to not recycling my points.
I was feeling better by mid Saturday so I went out for a bit and Martinsburg was yard sale central. I now have a bike - woot! I'm hoping to soon add bike rides to my exercise routine. eh routine. Who am I kidding? To my vague collection of exercise options that are rarely ever utilized.
That's a bit better.
On a points note I managed to make a Shepherd's Pie recipe that has only 6 points per heaping serving. Delightful.
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4 comments:
OK, I have to know how you managed the Shepherd's Pie. I want details!!
Turkey Shepherd's Pie
main meals
POINTS® Value: 6
Servings: 4
Preparation Time: 0 min
Cooking Time: 0 min
Level of Difficulty: Easy
Course: main meals
Ingredients
* 8 oz Jennie-O Turkey Store Lean Ground Turkey
* 1 cup cooked carrots
* 1/4 cup cooked celery
* 1 cup cooked onions
* 1 cup mixed vegetables
* 1 can canned condensed cream of mushroom soup
* 1 Tbsp black pepper
* 1 tsp table salt
* 1 Tbsp unsalted butter
* 4 cup cooked turnips
* 4 clove garlic clove(s)
Instructions
Precook and mash turnips.
Divide into thirds. Use 2 thirds on the bottom crust.
Dice garlic. Brown turkey w/ garlic in your favorite pan spray.
Lightly steam all other veggies prior to putting in pie putting pepper on each layer.
Layer meat and veggies in your favorite order in the turnip crust.
Spoon can of mushroom soup over the layered ingredients. More pepper.
Apply last 1/3 of the turnips as the top of the casserole. More pepper and some salt.
Bake at 300-350 for about an hour - or until the top is golden brown and it is starting to bubble a bit. Spread the butter on the top of the casserole just before serving.
i likey.
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