Meat and Potatoes

Fall food is one of the best parts about the season! With the weather slowly dropping and the leaves turning color, all I have been craving is warm comfort food. My mom and my made two meals this week that SCREAM comfort food! Some good old meat(less) and potato meals.

First up:

Shepherds Pie Clean Eating Style

*adapted from Clean Eating Magazine*

yes I wrote my name in the mashed potatoes....how old am I?

Ingredients

    1 lb Yukon gold potatoes, peeled and cut into 2-in pieces +1 peeled sweet potato, cut into chunks
    1 clove garlic, whole, plus 1 tsp garlic minced, divided
    2/3 C buttermilk
    1 T chives, chopped
    Sea salt and ground black pepper, to taste
    4 t olive oil, divided
    1 lb. lean ground turkey breast
    1 yellow onion, finely chopped (1 cup)
    3 medium carrots, halved lengthwise and cut into half moons (about 1 cup)
    1 celery stalk, diced (about 1/3 C)
    1 t fresh rosemary leaves, finely chopped
    1 C low-sodium chicken broth
    1 T tomato paste
    1/2 C frozen peas

Directions

serves 6 1 1/2 Cup servings

Preheat oven to 375F. Bring potatoes and whole garlic clove to a boil in a pot of water set over high heat. Cook until potatoes are tender, about 5-20 minutes, then drain well. Mash potatoes and garlic until smooth. Add buttermilk and chives and season with salt and pepper. Set aside.

Meanwhile, heat 1 tsp oil in large nonstick skillet over medium-high heat. Add turkey and cook, stirring often and breaking meat into small pieces. Cook until no pink remains, about 8 minutes. Drain and discard fat; set turkey aside.

Heat 2 t oil in skillet over same heat. Add onion, carrots, celery and rosemary and cook, stirring occasionally, until vegetables are soft, about 8 minutes. Add reserved turkey, broth and tomato paste and continue to cook until most of liquid is absorbed, about 5 minutes. Stir in peas, transfer mixture to a shallow baking dish and cover with mashed potatoes in an every layer. Run a fork over top of potatoes in a crosshatch pattern. Brush top with remaining 1 t oil and bake in oven until filling is bubbling and top is golden brown, about 30 minutes. let stand 5 minutes before serving.

Number of Servings: 6 <- no way more like 3!

This was so amazingly delicious. I have only had Sheperds Pie once before, it was at a restaurant and made with beef. I remember it being pretty good, but nothing compared to how flavorful this dish was.
 
The juices from the turkey mixed with the perfectly seasoned mashed potato’s was to die for. No words after this meal….just an incredibly happy tummy. MAKE THIS DISH.
Next on meal on the agenda was The Clean Eating Mama’s Vegan Lentil Loaf.
Lentils are my favorite vegetarian protein source so I was excited to mix them with all the great ingredients in this recipe.

Ingredients

  • Ketchup or homemade tomato topping (see below)
  • 1 1/3 cup plain oatmeal
  • 1/2 block firm tofu
  • 1 cup chopped onion
  • 1 cup chopped bell pepper
  • 1 cup chopped mushrooms, button’s are fine
  • 2 tablespoons tomato mixture or ketchup
  • 3 tablespoons corn meal
  • 1 cup cooked lentils
  • 1 tablespoon soy sauce
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons dried parsley
  • 1 tablespoon dried red pepper flakes
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon poultry seasoning, or a combination of thyme, oregano and rosemary
  • 1 tablespoon stone ground mustard
  • salt and pepper to taste

Tomato Sauce Topping

  • 1 6oz can Tomato Paste
  • 1 tablespoon sugar
  • 1 1/2 teaspoons apple cider vinegar
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
  • pinch of salt

Cook lentils – I always have leftover lentils, but I love lentils so I don’t mind! Be sure to rinse and sort lentils as they could have stones or debris in them.  Add 2 cups water to one cup of lentils in a pot and turn burner on high. Once boiling, turn heat to medium low and let simmer for 30 – 45 minutes. The lentils should still be whole yet mushy.

Make tomato topping while lentils are cooking. Add all ingredients to a bowl and mix with a spoon. Taste to see if it may need more salt.

Preheat oven to 375 degrees.

Chop onion, bell pepper and mushrooms. In a large skillet add one tablespoon olive oil and put on medium heat, then add chopped vegetables and a pinch of salt. Stir and cook until onions are soft and transparent – about 5-8 minutes.

In a food processor, pulse oats for a few seconds until oats are small.

Drain tofu well and press between a towel or a few paper towels until all moister is gone. Place in a large mixing bowl and break up with a fork. You want to make sure they are in small crumbles.

In the same mixing bowl, add oats, lentils, vegetables, 2 tablespoons of tomato mixture and the rest of the ingredients. Mix until it is all combined – if it is too dry you can always add small amounts of water. You don’t want it too wet, but it should be able to stick together nicely.

Spray a loaf pan or small baking dish with non-stick spray. Spoon mixture in dish, then spread the rest of the tomato topping on top evenly. If you are using ketchup, use enough to cover the top evenly.

Cook for 20 minutes, then cover with foil and cook for another 10 minutes. Let cool, slice and serve.

This was such a great mix of flavors and I loved the texture, soft, dense, and not missing the meat at all. I served this up with a sweet potato.

A meat(less) and potato masterpiece!

Aside from some great dinners, I have been enjoying some new snackage.

Naked Granola sent me a super sampler of their granola and energy cookies to try. They have two lines: 6 hour energy (with ingredients designed to keep energy levels high as well as stable) and the original Naked Granola cookies (featuring ingredients from places around the world.

The cookies are jam packed with different textures and flavors. They are soft like an oatmeal cookie but chewy like a granola bar. I really like how unique the flavors of the cookies are. They truly reflect the places they are named for.

Taste of California: this one combined my favorite dried fruits: raisins, date and apricots, into a great tasting bar with a sweet and subtle honey flavor. All the nuts and seeds mixed made for great crunch and chew. I especially like the big almond pieces.

Taste of Maine: Blueberry, pomegranate, and cranberry…oh my! Such a dynamic flavor combo. I loved the fruity, berry flavor with this one. It reminded me of a  berry muffin but a little more dense and with more flavor components.

Taste of Down Under: White chocolate macadamia nut cookies are a favorite in my house so this variety was a big crowd pleaser. A healthy indulgence for sure. The combo of white choco chips with the chewy cranberries and macadamias is a match made in heaven. Perfectly sweet and when warmed in the microwave become a melty dream.

Taste of Key West: Captured the essence of tropical Key West sooo well! The citrus flavor mixed with sweet pineapple took me right to the tropics. This one was one of my favorites and would have been awesome with a little coconut sprinkled on top. 

I also received two of their 6 hour energy cookie varieties: Dark chocolate Almond Cranberry and Mango Coconut Cashew. 

Not only were the flavors delicious but with the addition of natural caffeine from green tea and yerba mate, they definitely gave me a boost of energy.

 Who needs 5 hour energy bottles when you can get 6 hours from a natural delicious (not to mention its a cookie) snack?!?!

If you think these cookies from Naked Granola sounded good, your in luck! One lucky reader will win one of each flavor I received in the giveaway I have for you all.

There are a few ways to enter:

*add me to your blog roll and leave me a comment telling me you did

*link back to this post from your blog

or

*leave a comment telling me your favorite thing about fall (besides the food, beautiful scenery, and fashion…I love that my birthday is in Fall!!!!)

The contest will run until, Saturday at midnight! Good luck. :)

TGIF tomorrow! Yay!

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