***Monday is SUPPOSED to be Recipe Day*** This week it's Tuesday :-p

My apologies for not getting the recipe thread out yesterday. I was called in to work at a last minute temp job and when I got home from work, my internet was down. I'm very sorry! This recipe was found in a pdf file I actually bought off Ebay for $5. It's a little time consuming to make, but it is delicious! I used to LOVE shepherd's pie back in my pre-opp days when it was made with all kinds of bad-for-you stuff. I modified the original recipe a little and I call this Lean Shepherd's Pie, and the nutritional values are GREAT! Topping: 10 oz fresh cauliflower florets, steamed and mashed 2 tbsp fat free sour cream 2 tbsp fat free cream cheese 1/2 tsp salt few dashes black pepper 1 egg, beaten or 1/4 cup egg substitute Filling: Non-stick cooking spray 1/2 cup chopped onion 1 clove garlic, minced 1.5 lbs lean ground turkey 1 tbsp dried basil 1 tbsp dried oregano 1 tsp ground cumin 1/2 tsp ground thyme 1 tsp salt 1/4 tsp pepper 10 oz low fat or fat free chicken broth 2 tbsp corn starch 1 can peas and carrots 1/2 cup chopped fresh brocolli 1 turnip, finely chopped 4 oz fat free cheddar Directions Preheat oven to 350. Steam cauliflower, drain and mash slightly. Add all topping ingredients and mash or whip with electric mixer until fluffy. Set aside. In large fry pan, coat with cooking spray, add onions and garlic and sautee until tender. Add ground turkey and coo****il browned. Add all seasonings and prepared vegetables. In seperate bowl or cup, mix corn starch into chicken broth and stir until dissolved. Pour into meat mixture and heat through, stirring until thickened. The meat mixture should have a consistency like Hamburger Helper when done. Coat a rectangle baking dish (9x13) with cooking spray and pour meat mixture into baking dish, spreading evenly over the bottom. Sprinkle cheddar over this then spoon topping on top. Sprinkle with paprika if desired and bake for 45 minutes at 350. Let cool out of oven for a few minutes, cut into 10 pieces. Per serving: 114 calories 3.5 grams fat 2 mg cholesterol 8 grams carbs 2 grams fiber 14 grams protein

WOW - With that nutritional count you could eat 2 pieces and still do well! Looks yummo!

Here's something I made this weekend, and will last me about 3-4 days for lunch! I have no nutritional info on it, but the protein is good with the beans and chicken! 1 large can of chicken or tuna (drained and flaked) 1 can of great northern beans (drained and rinsed) cucumber (chopped) red or yellow pepper (chopped) light thousand island dressing, mustard, dill relish celery seed garlic powder This is kind of a "what you like" recipe, outside of the first two ingredients. Once you mix up the chicken/tuna and beans, add whatever crunchy vegetable you like. It needs to be crunchy, or the whole thing has no texture. And the condiments with it are all optional; I would like to try some chipolte seasoning with it! After sitting overnight, serve a 1/2 cup with some lettuce. It is yummy! Very satisfying.