30 Minute Shepherd's Pie

Ingredients:

6 -7 potatoes

1 -1 1/2 lb ground beef

3 (10 1/2 ounce) cans campbells vegetarian vegetable soup

1 (15 ounce) can corn

1 (15 ounce) can peas (optional)

1/2 cup salted butter

1/3 cup whole milk

salt

paprika

Directions:

1-Peel and cube potatoes and set into a pot of water and bring to a boil. Cook them until a fork slides in the potatoes easily.

2-In a large non-stick pan brown the meat and salt to taste. Drain the meat of excess fat.

3-Add the 3 cans of soup and drained can of corn to the meat(drained can of peas optional). Set over med to med/high heat and stir occasionally until the juices thicken extra thick.

4-Remove and drain the potatoes when they are ready. Add the butter and milk. Mash to remove any potato chunks and use your hand mixer to mix well while salting to your taste.

5-Remove the meat/soup mix and place into a dish. Top the mix with the prepared potatoes. Sprinkle w/paprika as a decoration.

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Slow Cooker Tortellini With Soup

Slow Cooker Tortellini and Sausage Soup

Author: Adapted from Little Fellows

Recipe type: Soup Cuisine: Slow Cooker

Prep time:  5 mins Cook time:  5 hours Total time:  5 hours 5 mins

Serves: 4

Ingredients :

1 (19 oz.) bag frozen cheese tortellini

1 lb. Italian turkey sausage

¾ – 1 bag fresh spinach

2 cans Italian style diced tomatoes

2 cans low-fat chicken broth

1 (8 oz.) block low-fat cream cheese, cut into cubes

Instructions :

Brown the sausage in a skillet on the stove top until cooked and crumbled. Drain.

Add the sausage and remaining ingredients to a 6-quart slow cooker.

Stir to combine.

Cook, on LOW for 5 hours, stirring twice during cooking.

ENJOY!

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Broccoli Beef Recipe

Ingredients:

3/4 pound flank or sirloin, sliced thinly across the grain

3/4 pound broccoli florets

2 tablespoons high-heat cooking oil

2 cloves garlic, very finely minced or smushed through garlic smusher

1 teaspoon cornstarch, dissolved in 1 tablespoon water

For the beef marinade

For the beef marinade:

1 teaspoon soy sauce

1 teaspoon Chinese rice wine (or dry sherry)

1/2 teaspoon cornstarch

1/8 teaspoon freshly ground black pepper

For the sauce

For the sauce:

2 tablespoons oyster sauce

1 teaspoon Chinese rice wine (or dry sherry)

1 tablespoon soy sauce

1/4 cup chicken broth

Method: 

1 Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes

2 Prepare the sauce: Stir together the sauce ingredients in a small bowl.

3 Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.

4 Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.

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Cheesy Italian Shells

Ingredients

1 lb ground beef or ground turkey (sometimes I use only ½ lb)

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½ cup onions, diced

1 tablespoon butter, optional

2 cups milk

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1 cup cold water

2 cups elbow macaroni, uncooked

½ teaspoon sugar

1 teaspoon salt or seasoning salt

¼ teaspoon black pepper

¾ teaspoon oregano

¾ teaspoon parsley

¾ garlic powder

½ teaspoon chili powder

1 teaspoon paprika

2 cups cheddar cheese, shredded

Instructions

Brown ground meat in a skillet over medium heat until almost done.

Add in onions and cook until tender.

Drain meat & onions on paper towels and return to skillet.

Add remaining ingredients except for the cheese.

Stir to combine.

Bring to a boil.

Reduce heat, cover and cook until pasta is tender, about 10 minutes. Stirring occasionally.

* Do not over cook pasta. I usually taste check it at 9 minutes.

Remove from heat and stir in cheese. Sauce may be thin.

Let pasta sit to thicken the sauce, meanwhile adjust seasonings if needed.

Serve and enjoy.

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