Alton Brown's Shepherd's Pie

INGREDIENTS

For the potatoes:
1 1/2 pounds russet potatoes
1/4 cup half-and-half
2 ounces unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg yolk

For the meat filling:
2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 pounds ground lamb
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas

DIRECTIONS

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
Preheat the oven to 400 degrees F.
While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Tuscan Chicken Soup

INGREDIENTS
● 2 ﴾15 oz.﴿ cans cannellini beans, rinsed and drained
● 1 ﴾15 oz.﴿ can diced tomatoes, juices reserved
● 1 ﴾32 oz.﴿ box chicken or vegetable broth
● 1 1/2 cups carrots, diced
● 1 1/2 cups celery, diced
● 1 cup yellow onion, diced
● 2 boneless, skinless chicken breasts
● 3 cloves garlic, minced 2 bay leaves 2 bay leaves
● 1 sprig rosemary
● 1 teaspoon dried oregano
● 1 teaspoon dried thyme
● 1 teaspoon dried basil
● 1/2 teaspoon red pepper flakes
● Kosher salt and freshly ground pepper, to taste
● Parmesan cheese, garnish, optional

Everything into the slow cooker for 8 hours on low. Shred chicken.

Slow Cooker Freezer Meals

http://slowcooker-freezer.cooktopcove.com/2016/04/27/10-delicious-freezer-meal-recipes-to-dump-into-the-slow-cooker/?src=share_fb_new_51533

Ginger-Peach Chicken

Freeze in a bag:

2-lb boneless, skinless chicken thighs or breasts

12-ounce bag of frozen peach slices

1 red onion, sliced

2 tablespoons brown sugar

2 tablespoons soy sauce

1 tablespoon freshly grated ginger

2 teaspoons ground coriander 

Cook on high for 4-5 hours. 

Serve with rice.

Beef Fajitas

Freeze in a bag:

2-lb boneless beef chuck shoulder roast

2 bell peppers, sliced 

1 small onion, sliced

2 cloves garlic, minced

1 tablespoon honey

Juice from 1 lime 

1 tablespoon chili powder

2 teaspoons cumin

1 teaspoon paprika

1/4 teaspoon crushed red pepper flakes

Cook on low for 8 hours. Shred beef with two forks. 

Serve with warm tortillas, fresh sour cream and guacamole.

Potato and Corn Cowder

Freeze in a bag:

24-ounces red potato, diced

16-ounce package frozen corn

3 tablespoons all-purpose flour

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

salt and pepper to taste

You also need:

6 cups chicken stock

2 tablespoons unsalted butter

1/4 cup heavy cream

Pour in chicken stock and mix. Cook on low for 8 hours. Stir in butter and heavy cream. 

Serve with warm bread

Beef Stroganoff

Freeze in a bag:

1-lb stew meat
1-lb sliced baby bella mushrooms
1 onion, diced
½ cup apple juice
1 tablespoon beef stock base
2 teaspoons salt
1 teaspoon black pepper
2 cloves garlic, minced

Add 1 cup of water to ingredients, and cook on low for 8 hours. Stir in 1 cup of sour cream.

Serve with egg noodles or rice.

Chicken with Apple and Sweet Potato

Freeze in a bag:

1-lb boneless chicken, cubed

2 sweet potatoes, peeled and diced

1 cup unsweetened Apple Sauce

1/2 cup onion, chopped

2 cloves garlic, minced

2 tsp apple cider vinegar

1 tbsp Curry Powder

1/2 tsp ground ginger

salt and pepper to taste

Cook on low for 8 hours.

Serve with rice.

Chicken Alfredo

Freeze in a bag:

3-lb Chicken Breasts

2 cans Cream of Chicken Soup

1 Italian Dressing Mix

8 oz Cream Cheese

Add 2 cups water to the ingredients and cook on low 6-8 hours. 

Serve with fettucini noodles.

Split Pea Soup

Freeze in a bag:

1 lb dry split peas
2 cups of diced bacon
1 large yellow onion, diced
1 cup celery, chopped
2 cups carrots, chopped
3 cloves of garlic, minced
1/2 teaspoon thyme
2 bay leaves

You also need:
32-oz of chicken broth

Add 2 cups water  and chicken broth to ingredients and cook on low for 7-8 hours.

Meatballs and Tomato Sauce

Freeze in a bag:

One bag frozen or homemade meatballs

 28-ounce can crushed tomatoes

2 tsp dried Italian seasoning

Cook on high 3-4 hours

Serve with spaghetti noodles.

Shredded Beef Tacos

Freeze in a bag:

2 1.5-lb chuck roast

2 tsp chicken bullion

1.5 tbsp Chili Powder

½ tbsp Cumin

½ tsp Garlic Powder

salt and pepper to taste

Add 2 cups of water to ingredients and cook on low for 6-8 hours. Shred beef with two forks.

Serve with taco shells, sour cream, salsa, guacamole and shredded cheese.

Chicken Noodle Soup

Freeze in a bag:

1-lb boneless skinless chicken breasts, cubed

1/2 lb carrots, peeled and diced

1 cup celery, diced

1 small yellow onion, diced 

1 teaspoon garlic powder 

1 teaspoon dried basil 

1 teaspoon dried oregano 

1 bay leaf 

1/4 teaspoon pepper 

You also need:

8 oz wide egg noodles 

8 cups chicken broth 

Add 8 cups of chicken broth to ingredients and cook on low for 6-8 hours. Add 8 oz of wide egg noodles and cook for additional 30 minutes. Remove bay leaf before serving.

Peanut Ginger Sauce

Ingredients:

Peanut Ginger Sauce

• 1/4 cup natural creamy peanut butter
• 1 teaspoon fresh grated ginger
• 2 tablespoons reduced sodium tamari/soy sauce
• 1 ½ tablespoons honey or agave nectar
• 2 teaspoons rice vinegar
• 2 tablespoons peanut oil
• 1/2-1 teaspoon crushed red pepper flakes
• 1 tablespoon water

Use with sauteed/grilled veggies and/or noodles.

Slow Cooker Lentil Soup with Peanut Butter and Bulgur Wheat

1 onion, small, finely chopped
1 ½ cups brown lentils
5 cups vegetable stock, hot
2 cups water, hot
4 Tbs bulgur / cracked wheat
1 Tbs tomato paste
1/2 tsp cumin, powdered
1/4 tsp pepper, freshly ground
1/8 tsp chilli powder
1 bay leaf
4 Tbs peanut butter
1 or 2 handfuls baby spinach leaves

Put the onion, lentils, stock, water, bulgur wheat, tomato paste and spices into the slow cooker insert.
Cook on low for about 9 hours.
Turn to high, add the peanut butter and spinach, stir and cook for another 45 minutes till the soup reaches desired consistency.

Cinnamon Roasted Nuts

1 bag whole almonds

1 bag pecan halves

(Not sure how many ounces, but I bought both from Aldi. Unsalted.)

1 egg white

1 teaspoon vanilla

1/2 cup white sugar

1/2 cup brown sugar

1/4 teaspoon salt

2 teaspoons cinnamon

1. Preheat oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet or line with parchment paper.
2. Lightly beat the egg white; add vanilla, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.
3. Bake for about 1 hour in the preheated oven, stirring occasionally. Allow to cool, then store nuts in airtight containers. 

Side Dish Ideas

http://www.cookinglight.com/food/quick-healthy/quick-easy-side-dish-recipes/view-all