Sheperd’s Pie


I made this such a looong time ago!  I can’t even remember when exactly, but I just stumbled across the picture and decided to post it.  And, it fits with the one pot meal kick that I have been on {mentioned previously in this post}.  Warm, easy, and comforting.  Perfect for a fall night!

And, is it just me or is everything I cook covered in cheese? haha!

Sheperd Pie {serves 6}


1 pound ground turkey

1 onion, chopped

2 cloves garlic, minced

1 bag of frozen mixed vegetables {cut green beans, corn, carrots, peas, etc}, about 4 cups, thawed

1-1/2 cups tomato sauce

salt and pepper

approx. 3 cups prepared mashed potatoes, hot and fluffy

1/2 cups shredded cheese for topping – optional {but why would you say no to cheese?}


Preheat oven to 350 degrees.  Grease a deep 3 quart baking dish.

In a large skillet, brown ground turkey with onion and garlic until fully cooked and no longer pink.  Then stir in the frozen mixed veggies and tomato sauce.  Season with salt and pepper.  Pour evenly into the bottom of the deep casserole dish.

Take the prepared mashed potatoes and spread over the meat mixture.  Top with shredded cheese.

Bake for about 25-35 minutes, or until top is golden and center is hot.


Stuffed Baked Potatoes

For an easy lunch the other day, I threw together these stuffed baked potatoes using up several leftover ingredients.  This is another recipe that would be easily adapted to whatever leftovers you may have…broccoli, turkey or chicken breasts, swiss cheese, etc.,  the list is endless…

Also, you may be thinking that potatoes alone usually aren’t a meal.  But these are!  They were huge!  And of course they have meat and veggies inside them too.



2 large baking potatoes, scrubbed and dry

4 oz. {half of a block} cream cheese, softened

2 or 3 tablespoons ranch dressing

1/2 cup shredded cheddar, divided

1 tablespoon oil

1/4 cup thick deli ham, chopped

1/4 cup chopped green or red bell pepper

1/4 cup chopped celery

1/4 cup chopped red or white onion

salt and pepper to taste


Bake (or microwave) the potatoes until tender.  In the microwave this takes about 8-10 minutes.  Allow the potatoes to cool down so they are easy to handle.  Don’t get in a hurry here because they will fall apart if you handle them too soon.

Meanwhile, saute the ham, onion, bell pepper, and celery in the oil until veggies are tender and ham is lightly browned.  Set aside.

Preheat oven to 375*

Once you are able to handle the potatoes, make a thin slice across the top (longways) of each potato removing some of the skin to expose the flesh.  Scoop out the “meat” leaving a shell or boat.  Place the flesh that you scoop out into a large bowl.  {Sidebar:  It is driving me nuts that I keep calling it meat and flesh.  Sorry!}  Once you have two empty boats, mash the potato meat in the bowl with the cream cheese, salt and pepper, and ranch.  Then add the ham, veggies and most of the shredded cheddar.  Stir to combine.  If it is too thick, add a few tablespoons of milk.

Place the boats on a baking sheet and load with the filling.  They will be  overflowing.  Top with a little more shredded cheddar cheese.  Bake for about 20 minutes.


Foil-Pack Taco Chicken

I’ve had this recipe from an old issue of Kraft’s Food & Family magazine sitting in my “to make soon” pile for about a year!  I finally got around to it a few nights ago when I had several of the ingredients on hand and needing to be used.  Almost perfectly I had an open jar of salsa, 3 chicken breasts, and 2 small potatoes.  It was meant to be.

It is a very easy and tasty recipe that you can adjust to serve 2 or more.  I made several adaptations that are noted in italics.


4 small boneless skinless chicken breast halves (one breast per person, I used 3 and Tim took the third to work the next day)
4 tsp.  taco seasoning mix
1/2 lb. red potatoes, thinly sliced (about 2 cups) (I used about 1 cup or two small potatoes)
1 medium onion, thinly sliced
salt and pepper
3/4 cup Mexican blend or cheddar shredded cheese
1/2 cup  salsa
1/4 cup  sour cream – optional

HEAT oven to 400°F.  Spray sheets of foil with non-stick spray.

SPRINKLE chicken with seasoning mix and set aside.  Place 1/2 cup potatoes on center of each sheet of heavy-duty foil; sprinkle potatoes with salt and pepper, top with onions, chicken, cheese and salsa.

BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place on large baking sheet.

BAKE 30 to 35 min. or until chicken is done (165°F). Cool 5 min. Cut slits in foil to release steam before opening. Top with sour cream.


Baked Potato Soup

In my neck of the woods tonight its cold and snowy. That just screams SOUP to me.  I’ve been craving this soup for a few days, so I thought it would be perfect. I’ve experimented with this over the past year and a half and have, in my opinion, perfected it.  Its thick and delicious! I haven’t tried it in a bread bowl yet, but I plan to do so soon.  I know it would be fabulous! When reheating for serving later, add some milk to thin it out. Enjoy and try not to think about the calories!

Baked Potato Soup

6 medium baking potatoes

6 cups skim milk

10 Tbsp. butter

2/3 cup flour

6 green onion, chopped

1/2 pound bacon, cooked and crumbled (can substitute cooked chopped ham)

1 cup fat free sour cream

1 cup shredded cheddar cheese

dash crushed red pepper and black pepper

salt, to taste if you want (I don’t because the bacon is salty and I used salted butter)


Cook bacon, crumble and set aside.

Bake potatoes until tender. When they are done, cut up half of them with skins on. You want them to be in small bite size pieces. With the other half, scoop the potatoes out of the skins and discard skins. Chop and partially mash these potatoes.  Set aside.

Meanwhile, make a light roux with the butter and flour in a large pot, cooking a few minutes to get rid of the flour taste.  Then, add the milk as you stir constantly.  Bring to a simmer to thicken, stirring often.  Once thick, add potatoes, green onions, sour cream, and seasonings.  Mix thoroughly. Then add bacon and cheddar cheese. Stir until melted. It will be very thick!

Optional garnish combinations, mix and match any of the following:

additional chopped green onion; shredded cheese; croutons; chopped parsley, basil or chives; or oyster crackers.

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