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.


Shrimp Fried Rice

Wow.  The introductions to my posts are terrible.  I have absolutely nothing interesting to say about this next dish.  It was super yummy though!  So, let’s pretend I said something really funny and fantastic here, okay?  And, I’ll work on my writing skillz for next time.  Allrightythen.


Shrimp Fried Rice

Yields 4 or 5 large servings


16 oz frozen shrimp; thawed, peeled, de-veined and tails removed.

1 or 2 tablespoons oil

3 cups cooked rice

1 cup chopped onion

1/2 cup chopped bell pepper

1 cup chopped celery

1 cup chopped carrot

3 finely chopped jalapenos-optional

2 cloves garlic, minced

1 heaping tablespoon fresh ginger, minced

salt and pepper to taste

2 large egg, lightly beaten

2 or 3 tablespoons soy sauce

1 cup frozen peas – optional {I left them out this time}


Cook rice and set aside.

Heat oil in a large wok, add the shrimp and stir fry until cooked, about a minute or two.  Remove the shrimp to a plate.  Add more oil to wok if necessary.

Add onion, bell peppers, celery, carrots, and jalapenos to wok and stir fry a few minutes, then add garlic and ginger.  Finish stir frying when veggies are crisp tender, about 5 minutes.

Stir in the rice and allow it to heat thru.  Then, make a well in the center of the wok, add the eggs.  Gradually stir the eggs as they cook and slowly mix them into the rice mixture.

If using peas, stir them in now.  Then add the shrimp back into the mixture.

Add soy sauce and salt and pepper to taste.  Serve.


We were in the mood for something spicy last night, so I turned to the Food Network site in search of a jambalaya recipe.  No surprise that I found one by Emeril Lagasse.  While I don’t like to watch his shows because I find his personality annoying, I do trust and always have success with his recipes.

I used Emeril’s recipe mostly as a guide, making several changes based on our taste and what I had on hand.  My adaptations are in italics.


Cajun Jambalaya {serves 4}


  • 12 medium raw shrimp, peeled, deveined and chopped
  • 4 ounces chicken, diced {I used one 9 oz. can of cooked chicken breasts}
  • 1 tablespoon Creole seasoning
  • 2 tablespoons olive oil
  • 1/4 cup chopped onion {I used 1/2 cup}
  • 1/4 cup chopped green bell pepper {I used a combo of green bell and jalapeno peppers to equal 1/2 cup}
  • 1/4 cup chopped celery {I used 1/2 cup}
  • 2 tablespoons chopped garlic { 3 cloves}
  • 1/2 cup chopped tomatoes {one fresh garden tomato}
  • 3 dried bay leaves {two small leaves}
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 3/4 cup long grain white rice
  • 3 cups chicken stock
  • 5 ounces Andouille sausage, sliced {I substituted cooked chorizo}
  • Salt and pepper {I omitted}


In a bowl combine shrimp and Creole seasoning, and work in seasoning well.  Set aside.

In a large/deep saucepan heat oil over high heat with onion, pepper and celery, saute 3 minutes.  Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces.  Stir in rice and slowly add broth.  Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until shrimp are done, about 10 minutes more.  Taste and adjust seasonings if necessary.  Enjoy!

Carrot Soup

With so many carrots ready in our garden, I decided to make this soup to freeze.  Later in the fall, I’ll pull it out to thaw in the fridge, and take single servings to work for a week.  It is adapted from The Pioneer Woman {I think? I couldn’t find it on her site.} and I made it numerous times last year.

If it is, in fact, from The Pioneer Woman – she calls it Creamy Carrot Soup for Kids {that’s what I have written down anyway}.  Tim calls it baby food.  I call it delicious!


Carrot Soup (makes approx. 6 cups)


8 large carrots, peeled and sliced

1/2 cup white onion, chopped

1.5 cups low sodium chicken broth

3 cloves garlic, minced

1.5 cups skim milk

2 T. lemon juice

dash nutmeg

dash cayenne pepper

pinch of salt and pepper to taste


Place chopped carrots, onion, and garlic in large soup pot or dutch oven and cover with broth.  Simmer for 20 minutes or until tender.

Blend with immersion blender (or food processor) until smooth.  I like to leave a few lumps though.

Stir in lemon juice, spices and seasonings, and milk.

Taste and adjust seasoning – I almost always add more cracked black pepper.  Heat until warmed through.

**At this point you could serve the soup garnished with basil or chives.


Freeze it.  Allow the soup to cool, pour into a large freezer safe container leaving room for expansion {or individual containers}, cover lightly with plastic wrap right on the surface of soup and then cover with the lid.  Freeze for up to 3 or 4 months.


Homemade Tomato Soup

The tomatoes are finally becoming ripe in our garden, and thankfully doing so a few at a time.  I would be in big trouble if they all ripened at once.  So I created this soup to use the four that ripened first.

I also used a carrot, onion, and basil from our garden.  It is so rewarding to create something delicious with veggies we grew ourselves!


Tomato Soup (2 large servings)


4 medium tomatoes; peeled, seeded and coarsely chopped

1/2 cup {one medium} onion, chopped {I used a red onion, but white would be fine too}

3 small garlic cloves, peeled and smashed

1 medium carrot, peeled and chopped

1 T. butter

1 T. olive oil

pinch of salt and pepper to taste

1 T. sugar

1/4 cup loosely packed fresh basil leaves

1 cup low sodium chicken broth


In a dutch oven or medium saucepan, saute onion, carrot, and garlic until tender over medium heat in butter and oil.  Stir in the sugar, salt and pepper, and the tomatoes breaking them up with wooden spoon.  Bring to a boil {this will happen very fast because there isn’t much juice}. Reduce heat to low, cover, and simmer for about 10 minutes.  Taste and adjust seasoning if needed.

Add basil leaves.  Blend with an immersion blender to desired consistency.  Add broth and heat through.

Serve with croutons, Parmesan cheese, or other topping of your choice.



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