Shepherd’s Pie

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Ingredients

  • 2 potatoes, cubed
  • 1 tablespoon milk
  • 2 tablespoons butter or margarine
  • 1 onion, chopped
  • 6 oz baby portobello mushrooms
  • 1 cup frozen peas and carrots
  • 1/2 cup frozen corn
  • 2 cups frozen meatless crumbles
  • 1 cup beef broth
  • 2 tablespoons flour
  • 1 tablespoon Worcestershire sauce
  • rosemary, thyme, salt, and pepper

Directions

  1. Preheat the oven to 350º F.
  2. Boil potatoes for 15 minutes or until potatoes are soft. Drain water from potatoes. In a large bowl, mix boiled potatoes with milk and butter until mashed.
  3. Heat a large nonstick skillet over medium-high heat. Sauté meatless crumbles, onion, and mushrooms for 10 minutes.
  4. Add flour, beef broth, and Worcestershire sauce cook for 5 to 10 minutes, until broth has thickened. Season with rosemary, thyme, salt, and pepper, add frozen vegetables and cook for another 5 minutes.
  5. Spoon filling into a casserole dish. Top with mashed potatoes. Bake for 20-30 minutes.

Adapted from Cooking Nook.

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Mushroom Pot Pie

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Servings: 4  –  Total time: 40 minutes

Ingredients

  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1/3 cup all-purpose flour
  • 1 potato, peeled and diced
  • 1 onion, chopped
  • 1 cup sliced baby portobello mushrooms
  • 2 cloves of garlic, diced
  • 1/2 cup frozen peas
  • 1/2 cup frozen carrots
  • 1/2 cup frozen corn
  • 1/2 cup frozen green beans
  • 1/2 teaspoon dried thyme
  • 1 tablespoon butter
  • Pillsbury crescents

Directions

  • Preheat oven to 375º F.
  • Melt butter in a large skillet over medium high heat. Add garlic, potato, onion, and mushrooms and cook until tender, about 5 minutes.
  • Add in frozen peas, carrots, corn, and green beans and cook for another 5 minutes.
  • Whisk in flour until lightly browned.
  • Gradually whisk in chicken broth, heavy cream and thyme and cook until thickened. Season with salt and pepper to taste.
  • Divide pot pie mixture evenly across 4 ramekins.
  • Unroll the Pillsbury crescents and separate into 4 rectangles. Top each ramekin with a rectangle of crescent dough.
  • Place ramekins in a baking dish to catch any spillover. Bake in oven for 15 minutes.

Adapted from Damn Delicious.

Pierogies with Sautéed Onion and Peas

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Servings: 4  Total time: 30 minutes

Ingredients

  • 1 package frozen pierogies
  • 1 onion, sliced
  • 3 cups frozen peas
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1/4 teaspoon thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

  1. Cook pierogies according to package directions.
  2. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, sugar, and thyme and cook for 5 minutes. Add peas, salt, and black pepper and continue to cook for another 5 minutes.

Adapted from MyRecipes.com.

Roasted Vegetable Pasta

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Servings: 4  –  Total time: 30 minutes

Ingredients

  • 3 cups uncooked pasta
  • 1 cup frozen peas
  • 3 cups baby portobello mushrooms, sliced
  • 2 cups grape tomatoes
  • 1 red onion, chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup dry white wine
  • Parmesan cheese

Directions

  1. Preheat oven to 475º F. 
  2. Cook pasta according to package directions. In the last 3 minutes of cooking, add frozen peas.
  3. Combine mushrooms, grape tomatoes, red onion, olive oil, salt, and black pepper in a large roasting pan. Bake for 15 minutes. Add wine and bake for another 10 minutes.
  4. Combine pasta and roasted vegetables. Serve with Parmesan cheese.

Adapted from Cooking Light’s Fresh Food Fast.

Egg Fried Rice 2

Servings: 4  –  Total Time: 25 minutes

Ingredients

  • 2 eggs
  • 2 egg whites
  • 1 teaspoon sesame oil
  • 1 tablespoon olive oil
  • 4 cups cooked rice
  • 1/4 cup soy sauce
  • 2 cups frozen peas and carrots
  • 1/2 cup chopped green onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

  1. Combine sesame oil, eggs, and egg whites in a small bowl. Stir well and set aside.
  2. Heat olive oil in a large nonstick skillet over medium-high heat. Add egg mixture and stir fry 2 minutes.
  3. Add cooked rice and soy sauce. Stir fry 3 minutes.
  4. Add peas and carrots, salt, and pepper. Stir fry 5 minutes.
  5. Add green onions. Stir fry 2 minutes.

Egg Fried Rice

Servings: 4  –  Total Time: 25 minutes

Ingredients

  • 2 eggs
  • 2 egg whites
  • 1 teaspoon sesame oil
  • 1 tablespoon olive oil
  • 4 cups cooked rice
  • 1/4 cup soy sauce
  • 1 cup frozen green peas
  • 1 cup mung bean sprouts
  • 1/2 cup chopped green onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

  1. Combine sesame oil, eggs, and egg whites in a small bowl. Stir well and set aside.
  2. Heat olive oil in a large nonstick skillet over medium-high heat. Add egg mixture and stir fry 2 minutes.
  3. Add cooked rice and soy sauce. Stir fry 3 minutes.
  4. Add peas, salt, and pepper. Stir fry 5 minutes.
  5. Add bean sprouts and green onions. Stir fry 2 minutes.

Adapted from Cooking Light’s Egg Fried Rice Recipe.